For as long as anyone can remember, Papa Gino’s has been a favorite for many. Their pizza has always given their customers the feeling of home.
Many Pizza lovers have even tried to clone their pizzas. But only to fail nonetheless.
However, we have come forward with the secret to their pizzas. And that is their dough. Their pizza is distinguished by the texture of their dough.
Now, we could ramble on and on about their dough. But, let’s just save ourselves some time and get into the recipe.
Difficulty Level: Easy
Servings: 3-4 servings
- Preparation Time: 30 mins
- Storage Time: 24 hours
- Total Time: 24 hours and 30 mins
The total amount of calories in the pizza dough is 1,650 calories.
|High Gluten Flour||1,540|
|Instant Dry Yeast||6|
- 420 gm or 3 ½ cups of High Gluten Flour
- 315 gm of Water
- ½ tsp of Instant Dry Yeast
- ½ Salt
- 1 ounce of yellow cornmeal
- Kitchenaid Mixer
- Kitchen scale
Step-by-Step Direction for Making the Perfect Clone of Papa Gino’s Pizza Dough
As soon as you’re done preparing the ingredients, you can start cooking. Making the Papa Gino’s Pizza dough is pretty easy. They may not follow a generic process, but it’s easy.
Follow the process exactly as we instruct, and you will get the perfect result.
Step 1 of 2: Mixing the Flour
Start by warming up the water. Around 100 degrees Fahrenheit should do the trick.
Mix 2 cups of flour and put it in a bowl. Mix in the warm water with the flour.
Use a Kitchenaid Mixer to mix the flour and water. Mix for about a minute in the kitchen aid mixer. If you’re going to do it by hand, give it 2-3 minutes to blend.
After you’re done mixing, put it aside. Let it sit for 20 minutes. Allowing it to sit for too long may cause the mixture to spoil.
Now, it’s time to put the rest of the flour in the mixture. Add the yeast as well. If you’re curious about the measurement of ½ teaspoon in grams, it’s 2 grams. Mix it in the kitchen aid mixer for a minute.
Then add the salt to the mixture and mix it for 6 minutes. Are you worried that the salt might kill the yeast? Well, don’t be. There’s nothing close to the amount of salt you’d need to kill the yeast. Once you’re done mixing, let the mixture rest for 10 mins.
Step 2: Kneading the Dough
Once the mixture has rested for 10 mins, it should’ve become dense and formed a dough. Your job is to knead the dough now.
Take the dough out on your work surface. Before doing that, flour your work surface. Now, sprinkle a little more flour on the dough and start kneading.
The perfect way of kneading is, folding it and pinching it. Fold it, then turn it 90 degrees. Then fold it again. Repeat the process for 2-3 minutes.
Once you’re done, cut the dough in half equally. This will ensure that enough dough is available to make two 14-inch pizzas. Now roll them into balls and store them in separate refrigerator containers.
Keep them in the fridge for 24 hours. This will ensure the doughs ferment the right way.
Take out your dough 1 hour before you make the pizzas and coat them in cornmeal. This cornmeal is the secret to Papa Gino’s pizza dough recipe.
With this, your pizza dough is ready. You may bake it with your favorite toppings after flattening it out on a pan.
Now that you know the dough recipe for your favorite restaurant. So, what exactly are you waiting for? Start preparing the pizza right now.
Now you know how to make the pizza. But, we’ve prepared some important tips to help you out better.
Which Brand of Flour Should I Use For This Pizza?
The King Arthur High Gluten is the one that Papa Gino’s uses.
Do I Have to Store the Dough for 24 hours straight?
Yes. You can’t expect to get the right flavor if you don’t do things right.
Don’t They Use Sugar And Oil?
No, they don’t use any sugar or oil on their dough at Papa Gino’s. Another reason their dough is exceptional is because of this.
Don’t be demoralized if you can’t get it right on your first try. You’ll get there eventually. Let us know in the comments about how yours turned out.