This is a favorite for special occasions at our house! Hope you have a chance to enjoy this filling feast!
Gino's East Pizza Crust Recipe
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
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. 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.
Gino's East Pizza sauce from canned plum tomatos:
1 - 28 ounce can of plum or Roma tomatoes – less ¼ c of the sauce before you mush it
1 tsp salt
a pinch of basil
a pinch of oregano
fresh ground black pepper
Take the tomatoes and sauce and place into a bowl. Using a potato masher or just your hands, mash the tomatoes up so that there are no chunks bigger around than a quarter. 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
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.
The Meat
3/4 lb Italian sausage
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 sausage, and finally your sauce. Bake in the oven for about 45 minutes until the crust is starting to brown and cheese is starting to bubble up through the sauce. The little edges of the sausage should also be starting to crisp.
Gino's East Pizza Crust Recipe
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
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. 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.
Gino's East Pizza sauce from canned plum tomatos:
1 - 28 ounce can of plum or Roma tomatoes – less ¼ c of the sauce before you mush it
1 tsp salt
a pinch of basil
a pinch of oregano
fresh ground black pepper
Take the tomatoes and sauce and place into a bowl. Using a potato masher or just your hands, mash the tomatoes up so that there are no chunks bigger around than a quarter. 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
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.
The Meat
3/4 lb Italian sausage
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 sausage, and finally your sauce. Bake in the oven for about 45 minutes until the crust is starting to brown and cheese is starting to bubble up through the sauce. The little edges of the sausage should also be starting to crisp.
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