Recipe: Pizza (Just like Gino's)

Pizza (Just like Gino's)

Pizza Crust/Dough
1 Cup water
(Luke Warm & Im not talking about a guy named Luke)
1 package yeast
(Test to make sure it's active. If it doesn't react toss it)
1/3 cup oil mixture
(95% corn and 5 % Extra Virgin Olive Oil)
1 T sugar
(Not diet)
1 tsp cream of tartar
(If it's liquid do not add it! You buy cream of tartar in the S & P section)

1 lb Bread Flour
(Do not sift we are not making a cake)

In a bowl, put water (luke warm), then yeast, oil, cream of tartar, and sugar. Mix with hand until yeast dissolves. Then, pour in Bread Flour a little at a time. Mix with your hand. Just curve your hand like a dough hook and hold the bowl and mix. Then, knead it until it gets firm. Add more flour if needed. Beat the Crap out of it for 10 mins. If you got dumped or if someone is harrassing you put a picture of them down on the table next to your dough and take your frustrations out. The secret to Pizza that tastes like Gino's is in the kneading (DO NOT USE A BREAD MACHINE). STOP! When you have hit 10 mins. you are done with kneeding. I DIDN'T SAY 9 1/2 mins. either! Roll your dough into a ball, and put it in a bowl with oil brushed in the sides. Cover with plastic wrap and a (CLEAN) kitchen towel and let it sit overnight unrefrigerated. Only let it rise once. Portion it out and use it.

*Note* For faster rising: Put it in the oven to rise. If your heart desires a late in the day pizza taste (beer like), then let it rise all day.

Getting your pan ready:
Put oil in the pan but do not put so much in that your dough slides off into the floor. Stretch it out in the pan (IF IT SNAPS BACK AND SLAPS YOU IN THE FACE YOU KNEADED IT FOR 10 1/2 MINS) Put a layer of cheese over it. Then, put it in the fridge for about a day. Then, take it out and put another layer of cheese, then sauce, then romano cheese and oregano.

If you don't want to make your own sauce you can use the kind at the grocery store. They are next to the Chef Boyar D Pizza Mixes (NOTE: If you mess up on your crust you can buy a mix) The pizza sauce that you want to buy is the Italian chef pastoreli pizza sauce. DO NOT add anything to it. Put it on pizza and then put a little romano cheese.

NOTE: For Thin Crust: If you like a sweet sauce, use prego right out of the can. But, thats Gino's recipe minus the corn meal.

SECOND WAY OF MAKING THE PIZZA (USE THE SAME DOUGH METHOD)

G- East Pizza sauce from canned plum tomatos:

28 ounce can of plum or roma tomatos - less 1/4 c of the sauce before you mash it
(Note: That means remove 1/4 C of the sauce)

1 tsp salt
a pinch of basil
a pinch of oregano
black pepper

Take the tomatos and sauce and place into a bowl. Using a potato masher or just your (CLEAN) hands, mash the tomatos up so that there are no chunks bigger around than a quarter(THAT'S .25 CENTS). Once this is done, add the rest of the ingredients and stir. Adjust the salt and pepper to taste. Do not use too much basil or oregano.

The Cheese
16 oz low-moisture part skim mozzarella
(NOTE: Does this look like a diet dish to you? Do not use Low Fat Cheese)

Be absolutely sure that you don't buy the low fat version of any mozzarella. It will not melt right and you will hate it.

Assembling the pizza - cook for about 45 minutes

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 3 inches larger than the bottom of the pan and pinch the dough up along the sides of the pan. Now put your cheese in (right on 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. It took me about 45 minutes.

Source: therecipeoflife (blog)