life as liz

Ginos East Pizza Recipe | Chicago Deep Dish Pizza

"food"Elizabeth LuscombComment
Ginos East Pizza.jpg

When Bubba and I lived in Illinois, we were blown away by a small restaurant we stumbled into one day in St. Charles.  We were looking for a cheap place to sit down and eat after running around all day, and Gino's East fit the bill. 

It was our first time to experience a true Chicago style deep dish pizza and from our first wide eyed bite, we were in love.  If I could've married it; I would have.  We ate there as often as we could, savoring every bite, until we received word that we were moving to Utah.

After our move, we became saddened by the fact Utah only offered us Dominos. 

Homesick for our beloved pizza, I began what would turn out to be years of trial and error to recreate the famed pizza.  I failed every time.  The pizza's tasted well enough, but the crust was always wrong.  I gave up until two months ago when I happened upon a recipe that claimed it was the EXACT recipe the restaurant itself uses. 

With a claim that bold, I had to give it a whirl.  The first time I made it; it was close, but not quite as buttery as I remembered. (or at least wanted)  So I kept trying. 

Three times later and I think I have finally come as close as a home baker can get.

Gino's East Pizza. jpg

Ginos East Pizza Crust Recipe

slightly adapted from Food Com

Print Recipe

Ingredients

  • 2 1/4 C bread flour
  • 3/4 C ground yellow cornmeal
  • 1 C hot tap water
  • 1 package of instant yeast
  • 1 t salt
  • 1 t sugar
  • 6 T melted butter, cooled

Method

Preheat oven to 475*F and prep your cast iron skillet with vegetable oil (about 1/2 T oil) --Simply rub the oil over the bottom of skillet and up the sides.

Grind the cornmeal as fine as possible.  I don't own a grinder so I use a mini food processor.  After grinding, sift the cornmeal into the bowl of a stand mixer.

Pour hot water, cooled melted butter, yeast, sugar, and salt into the bowl with the cornmeal.  Using the whisk attachment, whisk on low speed for ten minutes.

Switch to the dough hook attachment; set the speed to low.  Slowly add the flour until the dough comes together in a ball.  The dough should not be sticky; add more flour if it is.  You may not have to use all the flour so pay attention to the texture of the dough as your adding the flour slowly.  You want a dough that you can handle with your hands but not be sticky.  It should not be sticking to the sides of the bowl but still feel soft. 

Knead the dough by hand for five minutes.  You should NOT need any additional flour to knead.

Place the dough in an oiled bowl; cover with plastic wrap.  Set bowl in a warm place and let it rise until it has doubled in size.  

Punch down dough, then roll out the dough with a rolling pin.  Place into skillet and form the dough around the edges.  Cover with towel and let the dough rest for 10-20 mins.

Once the dough has rested, it's time to build the pizza.  Prick the dough with a fork all over the bottom and sides.  Then spread a 1/2 inch layer of mozzarella cheese on the bottom.  (Sounds backwards but it works!)  Then add your toppings.  After your toppings, add an even layer of sauce over the top.  Not too much or it will make your pizza soggy.  Sprinkle the top of the sauce with a little Parmesan.  

Bake for 15 mins at 475 then reduce the heat to 400*F and bake for another 10-20 mins.  The cheese should rise to the top and brown.  The crust will also be brown.  Let the pizza cool for a few minutes before cutting.

Now grab a fork and dig in to a classic Chicago pie! 

 

 

 

What!

"travel"Elizabeth LuscombComment

I turned 33 last Sunday.  Let me repeat.  I turned 33.  3-3. What!?  I'm approaching my mid-thirties and I think it's time I simply write thirty-something in my about me page. 

I have a lot to say about my age but I don't feel like spilling my wisdom today. 

Celebrating my birthday was about as low-key as it gets.  The only for sure things I wanted to get out of my birthday was to drive somewhere to witness the changing fall colors and a slice of coconut cake.  And that's what I did. 

Since fall has failed to grace Charlotte, Bubba and I loaded the car with the toddlers and drove to Gastonia, NC.  We hiked upwards on Crowders Mountain for 1.5 miles before it became tricky to march forward with two little kids.  But we all LOVED it.  Especially Bubba and I.  (We've missed our Utah mountains!

Crowders Mt. NC

// To sum it up, everyone treated me like a queen.  Even the little ones.  All day they wished me a happy birthday.  Constant hugs and kisses.  Can't argue with that. ;)

// Scout managed to fall 8 times.  He basically ran the entire way up the mt., then ran down the mt., and crashed as soon as we made it home.  He was also very proud of himself for the rock he found.  To him it was a fossilized footprint.  (that's the pic of him with his foot on the rock)  He felt like an explorer.

// Why do husbands have to make their wives nervous by holding their offspring in crazy ways?  It's such a guy thing to do: toss kids in the air, hang them upside down, push kids high on the swing.  Gives me anxiety!

// Rori found out how slippery moss can be.

// I'm terrified of heights and I nearly shat my pants while standing on a large boulder to get that first picture up above.  My knees were knocking! 

// And I think that is all of my notes for the photos. Oh, and if you're wondering where Nathan is, he stayed home to clean the house as his birthday gift to me.  One last thing: All but one of my pictures were taken by my phone camera.  Bad idea.  It really failed to capture the beauty.