I’ve tested this one before, in my smackdown of local Chicago frozen pizzas. This time around, it’s the Sausage and Pepperoni combo. Gino’s East has some serious Chicago history behind it. A couple of Chicago taxi drivers, Sam Levine and Fred Bartoli, and a friend, George Loverde, opened Gino’s East just off the Magnificent Mile, or North Michigan Avenue.
The location is notable for its contribution to the growth of deep dish (Chicago-style) pizza, which features the toppings on the bottom, then the cheese, then the sauce. The pizzas are cooked in cast iron pans. A feature of dining at Gino’s East became carving or writing your name on the walls, and the tradition continues to this day. Gino’s East has expanded to multiple locations around the greater Chicagoland.
Ingredients are fairly pure, with minor amounts of additives as preservatives in the meat. Instructions call for 425 for 15-18 minues on the upper rack. The pic belows shows the pie after 13 minutes.