That recipe produces decent meatballs, but they are not the same as what’s served in the restaurant. Rao’s has shared a meatball recipe in the past, but don’t be fooled. While there, I made sure to ask my server for any information about the recipe, and was informed about the secret two-step process described in this hack to create giant meatballs that are cooked through, but so moist that they practically crumble when cut with a fork. (Los Angeles and New York), sinking your fork into a fresh meatball at the restaurant requires quite a trip for most people, but my Rao's Traditional Meatballs recipe, refined through multiple batches, will make you a meatball master in your own kitchen, producing ten 5½-ounce meatballs that look and taste like the real thing.įortunately, I could squeeze in a reservation at the Las Vegas Rao’s location a few weeks before it closed its doors forever at Caesar’s Palace in late November 2021. Tweaking a classic recipe with a few special prep tricks leaked to me by a server was the key to developing this spot-on hack for the famous meatballs from the iconic 125-year-old Italian dining room. My Gino's East Deep Dish Pizza recipe makes a plain cheese pizza, but if you want toppings (sausage, pepperoni, bacon, onions, mushrooms, peppers, etc.), arrange them on top of the cheese before applying the sauce. I include cream of tartar here, just like in the original dough, and simple yellow food coloring to add the proper tint. A slow, chilled rise will improve the quality and taste of your finished crust to more closely match the characteristics of the real thing. On those boxes, I also discovered zero cornmeal.įor a great deep dish crust at home, you'll need to start your dough 1 to 2 days in advance. So, of course, I ordered a few of those pizzas and discovered that the "secret" dough additive is cream of tartar, and the dough's yellow tint comes from beta-carotene, a natural source of yellow. Today, Gino's ships boxes of frozen pizzas across the country and is required by law to list all the ingredients on the package. When three friends-Sam Levine, Fred Bartoli, and George Loverde-opened their pizza joint just off the Miracle Mile in Chicago, Illinois in 1966, they hired talented pizza chef Alice Mae Redmond, who came up with a special dough recipe that included a "secret" conditioner. The dough’s yellow color makes it looks like cornbread, and it has a softer quality than most doughs, but these qualities come from other not-so-secret ingredients that have nothing to do with corn. It's rumored that the secret ingredient in the signature crust of a Gino’s East Deep Dish Pizza is cornmeal, but that suspicion is incorrect.
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