I was browsing around this afternoon and found what appears to be the actual recipe for Gino's East pizza crust. I'm copying it here in case the post mysteriously disappears from the interweb:
1 Cup water
1 package yeast
1/3 cup oil mixture
1 T sugar
1 tsp cream of tartar
1 lbs Bread Flour
1/4 tsp yellow food coloring
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. Secret is also in the kneading. Knead it for about 10 minutes straight. Then, roll it into a ball, and put it in a bowl with oil brushed in the sides. Cover with plastic wrap and a kitchen towel. let sit overnight unrefrigerated. Only let it rise once. Portion and use.
And, the kind of pan they use is a Tinned Steel pan that is seasoned. And, when you cook it, make sure you put oil in the pan also. Stretch it out in the pan and 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 pecorino romano cheese and oregano.
The oil mixture is about 95% corn oil and 5% extra virgin olive oil.
Also found Lou Malnati's recipe.
