As I was making the dough, I happened to check my email and was notified I was a finalist in the Reynolds Real Mom Contest and would be flown to Chicago for 2 nights… more to come on the contest. As you are reading this I am headed to Chicago and hope to get a slice of the real thing.
The true secret behind a good deep dish pizza is the crust. I was amazed to read that Gino’s East, the particular taste I was trying to replicate, uses yellow food coloring in their dough. I do not like the idea of adding food coloring to anything other than red velvet items and frosting.
Gino’s East Pizza Crust Recipe from Damn Good Food
- 1 cup of warm water
- 1 package yeast
- 1/2 cup cornmeal or corn flour
- 1 teaspoon salt
- 2 T corn oil
- 2 ½ to 3 cups of cheap generic flour
- Yellow food coloring – the real secret to why its yellow.
Take the water and put it in your mixer. add yeast and a touch of sugar. Let the yeast foam up to be sure that it is active. Then add the rest of the ingredients including 2 1/2 cups flour. I usually end up adding between 1/4 and 1/2 teaspoons of yellow food coloring. Using a dough hook, kneed the dough until it is well combined. If the dough is sticky add a little more flour. The dough should be moist but not sticky. Let the mixer kneed the dough for 10 minutes. Put it in the oven to rise. If you desire a late in the day pizza taste (beer like), then let it rise all day.
Assembling the pizza –
Preheat oven to 350. After the dough has risen take your deep dish pizza pan (or a round cake pan with straight sides) and coat the inside of it with a very healthy coating of melted butter. Roll the dough out to about 1/4 inch thick and up it in the pan. Then pinch the dough up along the sides of the pan. Now put your cheese, and I mean a lot, into the crust. Then add your pepperoni, and finally your sauce. Bake in the oven until the crust is starting to brown and cheese is starting to bubble up through the sauce. The little edges of the pepperoni should also be starting to crisp.