Gino's East Chicago Deep Dish Pizza Recipe

Table of Contents

Gino’s East Chicago Deep Dish Pizza: A Culinary Homage

My first encounter with Chicago deep-dish pizza was a revelation. I was a young culinary student, visiting the Windy City for a conference, and the sheer scale and audacity of this pizza style took my breath away. The aroma of caramelized cheese, the tangy tomato sauce, and that buttery, slightly sweet crust – it was an experience I’ve chased ever since, attempting to recreate that magic in my own kitchen. And while many have tried, few compare to the real deal from Gino’s East.

Recipe Overview

Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 5 minutes
Servings: 6
Yield: 1 pie
Dietary Type: Not specified

Ingredients

For the Crust:
- 1 cup warm water
- 1 (1/4 ounce) package yeast
- ¾ cup cornmeal (see instructions)
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ cup olive oil
- 2 tablespoons butter, melted
- 2 ½ cups flour
For the Filling:
- 2 tablespoons butter, melted (for brushing)
- Cheese (enough to create a layer ½ to ¾ inches deep)
- Meat (your choice, sliced or crumbled)
- Tomato sauce or crushed tomatoes
- Parmesan cheese

Equipment Needed

Stand mixer (optional, but recommended)
Coffee grinder (or spice grinder)
Sifter
12-inch cast iron skillet (or deep dish pizza pan)
Rolling pin
Plastic wrap
Basting brush

Instructions

Preheat your oven to 475°F (246°C). This recipe is designed for a 12-inch round deep dish pizza, best cooked in a seasoned cast iron skillet for optimal heat retention and crust development.
The Cornmeal Secret: One key to achieving a Gino’s East-style crust is to ensure the cornmeal is finely ground to avoid a grainy texture. Take the ¾ cup of cornmeal and grind it in a coffee grinder until it’s as fine as possible. Once ground, sift the cornmeal into your mixer bowl.
Dissolving the Cornmeal: This step is crucial for preventing a gritty crust. In the mixing bowl (ideally using a stand mixer with a whisk attachment), combine the warm water, ground cornmeal, yeast, salt, sugar, olive oil, and melted butter. Whisk the mixture for a full 10 minutes to ensure the cornmeal is well incorporated.
Mixing the Dough: Add 1 cup of flour to the mixer. If using a stand mixer, switch to the dough hook attachment. Mix well. Gradually add the remaining flour, about ¼ cup at a time, until the dough reaches a point where you can handle and knead it without it sticking excessively to your hands. You may not need the entire 2 ½ cups of flour, or you may need slightly more. The key is to judge the dough’s consistency – it shouldn’t be too hard or too sticky.
Kneading the Dough: Remove the dough from the mixer and knead it by hand on a clean countertop. If the dough consistency is correct, you shouldn’t need to flour the surface, or only need a very small amount. Knead the dough for 3 to 5 minutes, developing its elasticity.
First Rise: Lightly oil the inside of your mixer bowl. Place the ball of dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a warm, damp towel. Let the dough rise in a warm place until it has doubled in size. This could take anywhere from ½ hour to 1 ½ hours, depending on the temperature of your environment.
Punch Down and Roll Out: After the dough has risen, gently punch it down to release the air. Transfer the dough to a clean counter and flatten it with your hand. Use a rolling pin to roll the dough into a uniform circle, about ¼ inch thick.
Prepare the Skillet: Liberally oil the bottom of your cast iron skillet (or deep-dish pizza pan) with canola oil (do not use olive oil for this step). Carefully transfer the rolled-out dough into the skillet.
Forming the Crust: Gently stretch the dough up the sides of the pan, forming a crust that is approximately 1 ½ to 2 inches high. Cover the pan with plastic wrap and let the dough rise again while the oven preheats to 475ºF (246°C).
Assembling the Pizza: Melt the remaining 2 tablespoons of butter. Using a basting brush, coat the entire surface of the dough crust with the melted butter.
Layering the Ingredients: The layering order is critical for deep-dish pizza. First, create an even layer of cheese on the bottom of the crust, about ½ to ¾ inches deep. Next, add a layer of your chosen meat, spacing it evenly over the cheese. Spread a layer of tomato sauce or crushed tomatoes over the meat. Be careful not to add too much sauce, as this can result in a soggy pizza. Finally, sprinkle a generous amount of Parmesan cheese over the top of the sauce.
Baking the Pizza: Bake the pizza in the preheated oven at 475°F (246°C) for 15 minutes. Then, reduce the oven temperature to 400°F (204°C) and continue baking for an additional 10 to 25 minutes, or until the crust is golden brown and the cheese is bubbling and beginning to brown, peeking through the sauce.
Cooling and Serving: Remove the pizza from the oven and let it cool for 5 minutes before slicing and serving. This allows the cheese to set slightly, making it easier to cut.

Expert Tips & Tricks

Cornmeal Finesse: For the smoothest crust, consider using a high-quality, fine-ground cornmeal. If you don’t have a coffee grinder, you can pulse the cornmeal in a food processor until it’s a finer consistency.
Dough Hydration: Keep a close eye on the dough’s hydration levels. If it seems too dry, add a tablespoon of water at a time until it reaches the desired consistency.
Cheese Choice: Use a blend of mozzarella and provolone for a classic deep-dish flavor and texture.
Sauce Consistency: Thicker, less watery tomato sauces work best to avoid a soggy crust.
Pre-Baking Crust: For an even crispier crust, consider pre-baking the crust for 5-7 minutes before adding the toppings.

Serving & Storage Suggestions

Serve your Gino’s East-style deep dish pizza hot and fresh, ideally with a sharp pizza cutter or knife. A sprinkle of red pepper flakes or a drizzle of olive oil adds a finishing touch.

Leftover pizza can be stored in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through. You can also reheat individual slices in a skillet over medium heat for a crispier crust. Freezing is not recommended as it can affect the crust texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	365 kcal	18%
Total Fat	14g	21%
Saturated Fat	3.8g	19%
Cholesterol	10.2mg	3%
Sodium	430mg	17%
Total Carbohydrate	53g	17%
Dietary Fiber	2.8g	11%
Sugars	0.9g	3%
Protein	7.1g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

Vegetarian Delight: Skip the meat and load up on vegetables like mushrooms, peppers, onions, and spinach.
Gluten-Free Option: Use a gluten-free flour blend designed for pizza dough. Be sure to adjust the hydration as needed.
Spicy Kick: Add a pinch of red pepper flakes to the tomato sauce or use spicy sausage.
Different Cheeses: Experiment with other cheeses like fontina, asiago, or a smoked mozzarella.
Pesto Base: Use pesto instead of tomato sauce for a unique flavor twist.

FAQs (Frequently Asked Questions)

Q: Why is cornmeal used in the crust?
A: Cornmeal gives the crust its signature texture and slightly sweet flavor, characteristic of Chicago deep-dish pizza.

Q: Can I use regular olive oil instead of canola oil for the pan?
A: Canola oil has a higher smoke point, which is better suited for the high baking temperatures required for deep-dish pizza.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough a day in advance. After the first rise, punch it down, wrap it tightly, and store it in the refrigerator. Let it come to room temperature before rolling it out.

Q: How do I prevent the crust from getting soggy?
A: Avoid using too much tomato sauce, and consider pre-baking the crust for a few minutes before adding the toppings.

Q: What’s the best way to cut a deep-dish pizza?
A: Use a sharp pizza wheel or a large knife with a rocking motion to cut through the thick crust and layers of cheese and toppings.

Final Thoughts

Creating a Gino’s East-style deep dish pizza at home might seem like a culinary challenge, but with careful attention to detail and a little patience, you can transport yourself and your loved ones to the heart of Chicago’s pizza scene. Don’t be afraid to experiment with different toppings and variations to make it your own. Share your creations and experiences – I’d love to hear how your deep-dish journey unfolds! Enjoy every delicious slice!

Gino’s East Chicago Deep Dish Pizza Recipe