Ginos East Frozen Pizza Review
Gino’s East is a downtown Chicago restaurant that specializes in one of the versions of “Chicago Deep Dish.” They opened just off the magnificent mile in 1966. They subscribe to the version that is “crust, cheese, toppings, sauce.”
Other versions in the same segment are more focused on the amount of cheese, and can be labeled either “Deep Dish” or “Stuffed.”
Gino’s has opened other outlets around Chicagoland and out of state with mixed results. They have, however, been very successful in capturing a sizeable portion of the frozen pizza market, both in the deep dish and thin crust categories. (Crack thin crust, square-cut pizza, often called “Tavern style” is also very popular in the Chicago area.
One aspect Gino’s is noted for is the “sausage patty” deep dish. Instead of bits of sausage as a topping, there is a solid patty of sausage which stretches crust to crust. Their sausage is very gently seasoned.
They use a quality cheese, with good stretch, and their tomato sauce leans towards slightly sweet and chunky. Crust is flaky, both top and bottom. The frozen pie weights two pounds, and I paid $5.99 for it this week. It’s usually a bit higher.
I’ve probably purchased these 4-5 times, and candidly, I’ve never had what I would call a 100% success rate with them. I can’t get them to bake evenly. They’re in the oven for 45 minutes plus, but invariably I end up with hot/cold territories, even if I spin in during cooking.
Don’t know why.
Gino’s are made by a company called “Festive Foods” (pictured) a contract manufacturer in Waupaca, WI, a town in the north-central part of the state.
If you never get to Chicago and can’t find the pies in your local grocer, you can get a five pack shipped to you, for about $25 a pie, including shipping. That’s about the same price you’d pay at the restaurant, not including beers, tax, and tip.
Ginos East Frozen Pizza Review
Ginos East Frozen Pizza Review