1/3 Photos of Gino's East Chicago Deep Dish Pizza
2 hrs 40 mins
This is the exact recipe that is used by the world-famous Gino's Pizza in Chicago.
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- 1Preheat oven to 475.* This recipe mkes enough dough for a 12" round deep dish pizza, preferably cooked in a seasoned cast iron skiilet.
- 2One secret to making Gino's East pizza is getting the cornmeal ground up fine enough so that you don't have a grainy texture to the crust. To do this, take 3/4 cup corn meal and grind it up in a coffee grinder. You have to grind it as fine as is possible. Then take the ground corn meal and sift it into your mixer bowl.
- 3Another secret to Gino's East pizza is to get the cornmeal dissolved as well as possible (again, to prevent the grainy crust.) To do this, put the warm water in the mixing bowl with the corn meal, and add the yeast, salt, sugar, olive oil, and melted butter. Using the whisk attachment (if you have a KitchenAid mixer), stir the mixture for 10 minutes.
- 4Add one cup of flour to the mixer and use the dough hook to mix it up well. Add the remaining flour 1/4 cup at a time until you can handle and kneed the dough without it sticking to your hands. You may not need the whole 2 1/2 cups of flour, or you may need a little more. You will have to use your judgment. Just remember not to let the dough get too hard, or to have it too soft (will stick you your fingers).
- 5Take the dough out of the KitchenAid mixer and kneed it by hand on a countertop. If you have made the dough right you will not have to put any flour down, or you will only need a minimal amount. Kneed the dough for 3 to 5 minutes.
- 6Oil the inside of your mixer bowl. Place the dough ball in the bowl and cover the bowl with a sheet of plastic wrap or a warm damp towel. Let the dough rise until doubled in size. This might take anywhere from 1/2 to 1 1/2 hours.
- 7After the dough has risen, punch down the dough into a ball. Place the ball of dough on the counter and flatten it with your hand. Then use a rolling pin to roll the dough into a uniform circle 1/4 inch thick.
- 8Oil the bottom of the skillet, with CANOLA oil and not olive oil, and then take your dough and carefully place it into the skillet. Form the crust by stretching the dough about 1-1/2 to 2 inches up the side of the pan. Cover the pan with plastic wrap and let the dough rise again until your oven is preheated to 475ºF.
- 9Melt 2T of butter and use a basting brush to coat the crust surface with melted butter. The first thing you will put into the pan will be the cheese. Place an even layer of cheese 1/2 to 3/4 inches deep in the pan. The next thing you will put into the pan will be the meat. Layer the meat spaced evenly over the top of the cheese. Next spread a layer of tomato sauce or crushed tomates on top of the meat. Don't put too much sauce on or you will end up with a soggy pizza. The last thing is to sprinkle parmesan cheese over the top of the sauce.
- 10Bake the pizza at 475 for 15 minutes. Lower the temperature to 400ºF and bake the pizza an additional 10 to 25 minutes until the crust is golden brown, and areas of browned cheese start to poke up through the sauce. Let the pizza cool 5 minutes and then serve.
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Nutritional Facts for Gino's East Chicago Deep Dish Pizza
Serving Size: 1 (123 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 364.8
- Calories from Fat 125
- Total Fat 13.9 g
- Saturated Fat 3.8 g
- Cholesterol 10.1 mg
- Sodium 429.7 mg
- Total Carbohydrate 52.6 g
- Dietary Fiber 2.8 g
- Sugars 0.9 g
- Protein 7.1 g