This Chicago Deep Dish Pizza – Gino’s Copycat is so incredibly good. It’s loaded with melty cheese on bottom, then topped with meat and marinara sauce.
Years ago, I watched a big special about Gino’s East Italian Restaurant on the Travel Channel and couldn’t wait to try it on my upcoming trip to Chicago. I had a few things on my Chicago to do list, but going to Gino’s East (along with seeing the giant bean and taking an architecture tour by boat) was an absolute must. Gino’s East was everything I had imagined it would be and MORE. Believe the hype. It’s THAT good!
In a large bowl, put water (luke warm), then yeast, oil, cream of tartar, and sugar. Mix with your hand until yeast dissolves.Pour in bread flour a little at a time. Mix with your hand. Just curve your hand like a dough hook, hold the bowl and mix. You can also use a stand mixer with a dough hook on low speed. Then, knead it until it gets firm. Add more flour if needed.
Rosati's Chicago Deep Dish Pizza
The secret is the kneading. Knead it for about 10 minutes straight. Then, roll it into a ball and put it in a lightly oiled bowl. Next, Cover with plastic wrap and a kitchen towel. Let sit overnight unrefrigerated. Only let it rise once. Finally, Portion and use.
Some of our readers have had some great suggestions on how to make the crust more identical to Gino’s. We love the crust recipe that we use and think is tastes much like Gino’s, but not living in Chicago, we can’t say it is identical to the original. We have had rave reviews about this pizza so we don’t want to make any changes to our original recipe. However, here are some of our reader’s suggestions if you would like to try them:
“You actually need a combination of cornmeal or semolina flour to mix in with your all purpose flour. In addition, you need a combination of EVOO and Corn oil. Yes, corn oil is roughly 95% of it, however, it will make a difference. Try the following that we found years ago and have been perfecting for the last 15 years.
Chicago Deep Dish Pizza Recipe
“There’s no semolina or corn meal in Gino’s East dough formulation. You are missing some yellow food coloring (eggshade) to get the yellow color Gino’s crust has. The oil blend should be corn oil and extra virgin olive oil in that 8:1 ratio.
I am happy to report our version is VERY close to the original. But, don’t take my word for it, read all those comments below from our readers who have made it. I LOVE this Chicago-style pizza pie! It’s so fun that the layers are reversed – the cheese is on the bottom and the tomato sauce is on the top. Probably some of the best home-made pizza I have ever had. YUM! Please, try it and let me know what you think!
Chicago style pizza is a thick crust pizza made in a deep dish pan (or cast-iron skillet) with the cheese and toppings on the bottom of the pizza and the sauce on top.
Gino's Style Chicago Deep Dish
There are many Italian restaurants that serve deep dish pizza in Chicago so this is highly debatable! But our personal favorites are Gino’s East, Giordano’s, Lou Malnati’s, or Pizzeria Uno.
There is a lot of speculation on that topic, it definitely originated in Chicago but several pizza chains claim to be the first.
This Chicago Deep Dish Pizza – Gino's Copycat is so incredibly good. It's loaded with melty cheese on bottom, then topped with meat and marinara sauce.
This Chicago Style Pizzeria Named Best In Los Angeles
Calories: 597 kcal Carbohydrates: 71 g Protein: 24 g Fat: 24 g Saturated Fat: 8 g Cholesterol: 45 mg Sodium: 508 mg Potassium: 437 mg Fiber: 4 g Sugar: 5 g Vitamin A: 1210 IU Vitamin C: 13.6 mg Calcium: 309 mg Iron: 2.4 mg
Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.
There are many Italian restaurants that serve deep dish pizza in Chicago so this is highly debatable! But our personal favorites are Gino’s East, Giordano’s, Lou Malnati’s, or Pizzeria Uno.
There is a lot of speculation on that topic, it definitely originated in Chicago but several pizza chains claim to be the first.
This Chicago Deep Dish Pizza – Gino's Copycat is so incredibly good. It's loaded with melty cheese on bottom, then topped with meat and marinara sauce.
This Chicago Style Pizzeria Named Best In Los Angeles
Calories: 597 kcal Carbohydrates: 71 g Protein: 24 g Fat: 24 g Saturated Fat: 8 g Cholesterol: 45 mg Sodium: 508 mg Potassium: 437 mg Fiber: 4 g Sugar: 5 g Vitamin A: 1210 IU Vitamin C: 13.6 mg Calcium: 309 mg Iron: 2.4 mg
Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.
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