Well, It's happened again! I've been asked by several people for my "secret" Gino's East Pizza Dough recipe, so I figure it's time to share on-line! I am not one of those cooks who keeps their recipes close to their chest. I am always honored that others like what I make. I also figure that when someone tries to copy a recipe, they will appreciate what others make even more. Cooking requires practice!
Some history on this particular recipe is that a few years ago my family was in Chicago and we'd heard about Gino's East pizza. Being pizza lovers, we had to check it out. I fell in love with the dough and wanted to know how it was made. If you google Gino's Pizza Dough Recipe, you'll find a whole slew of others looking for this SECRET recipe too! There are many versions, and mine can be added to that collection, but after several attempts, and many, many taste-testing nights by my DH and kids, here's the recipe I settled on!
Hootie's Gino's East Style Pizza Dough Recipe
1 C water
1 pkg yeast
1 TBS sugar
1/3 C oil (5% olive oil/95% corn oil)
1 tsp Cream of Tartar
3 C Bread Flour
2 TBS cornmeal
4-5 drops of yellow food coloring
I mix my dough in my bread machine.
1) by hand mix water, yeast and sugar and let sit for 15-20 minutes.
The water should be at about 115 degrees to activate the yeast.
2) next add the rest of the ingredients and let the bread machine do the work of kneading!
3) I usually let the dough rise in my bread machine too for several hours and then I turn it out onto my counter and roll to the right diameter.
It's always a good idea to let dough rest a bit once rolled too before adding sauce and toppings.
I bake my pizza in a 450 degree oven for about 20 minutes. Since I usually make two pizzas, I set one of my racks up high and the other really low and switch oven positions after the first 10 minutes.