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[Aldo]

Jeez -- you people are a tough crowd!  No, you can't get rid of me with names, and I've shared what I will.  I do apologize, but here's a picture of a piece of pizza I baked.  Keep up the good work, you guys, you're right to fight "trolls" -- I saw a guy post something like "hlep, I need to get a grea recipe, I'm opening a pizza place in a week" or something like that.  No, that's "troll."  I do very much appreciate your candor.  You are clearly a crowd I respect, and hopfully in time I'll earn yours.  Mangia!

[mrmojo1]

here's last fridays attempt!  my pan is the worst, its like 14 inch with a 2 inch lip.   so i made a big big pie.  with a high back crust!  used like 15% smolina,  was delicious. i have a long way to go, but it was very good.  leftovers were equally awesome.

[mrmojo1]

one more...still too saucy for some, but i likka the sauce!

[Aldo]

Hey, Mr. Mojo 1, I notice you're using an aluminum pan.  If you're interested in the steel deal, there's a store in Chicago called Krasny & Co. where I picked up my pans.  I've used both and prefer steel.  I don't know if you've tried steel, but I find that a half hour at 450 for a 14 inch stuffed yields a good, light to golden brown crust.  They're not as tall an edge as the ones you're using, but maybe you prefer yours.  Well, if you're interested, you can Google "Krasney & Co." and there's a Yelp link and other entries with their contact info.  Tell 'em you want steel stuffed pizza pans, and I bet they'll ship.

[BTB]

Good looking pizza, Mr. Mojo.  I sense it could have been cooked a tad more, but maybe that's the shiny pan.  At 450 degrees F and on a lower shelf, I would think about 45 minutes time would be right, but you'll need to watch it carefully.  For such a large stuffed, maybe even lower the temperature to 425 or 435.  My 9" deep dish pizza normally takes almost a half hour at 450 to 475.  I always order the stuffed pizza with extra sauce on top, too, so I'd like the amount of sauce you put on.

Bed, Bath & Beyond stores, which I think are everywhere, has some great darker 9" and 14" pans (think they're good Chicago Metallic) that you can easily run out and get.  The shiny pan you used does not help with coloring, but it still looked very good.  My favorite, however, is getting nonperforated pans with PSTK from Pizzatools.com. 

[mrmojo1]

Excellent advice guys!!  thank you very much. i do want a new pan, that aluminum pan is really crappy!  yeah, i have to put foil on top part way through becuase the crust is browning on top too fast, compared to the rest.  i totally agree it could have used some more time!! and i should lower the rack more.....good points!! thanks gang. I will look into those pan recommendations and i plan on making a purchase.  i will let you knwo what i get.  thanks again!!!

[buenokid]

I made pizza this past weekend as well.  I made the dough a couple hours before.  I've been wondering what SPECIFIC advantages I get by doing a cold fermentation with ADY or IDY.

My recipe is a modified one that came from buzz I believe.  I made it bigger and have made small adjustments for my personal tastes.

One problem I continually run into is having enough dough to work with.  I suppose this can be easily fixed by adding more flour, haha?  I have used about 13% oil but recently have been experimenting to see how I like more oil in the dough.

Some pictures of what I made. 

[mrmojo1]

Looks yummy!!  nice golden color on the crust!  cheese and sauce look delicious!!  great job!!

[Mad_Ernie]

I echo mrmojo1's comments.  Nice pics!

[buenokid]

This was kind of lost in my post perhaps but...

What is the benefit of a cold fermentation over a few hours of rise time?

How much of a difference does this aspect make?

- Blaine

[loowaters]

This was kind of lost in my post perhaps but...

What is the benefit of a cold fermentation over a few hours of rise time?

How much of a difference does this aspect make?

- Blaine

With the richness of the dough (use of oil), not too much.  However, you may want to adjust your yeast amounts depending on how you will proof it. 

Loo

[Oklahawg]

Loved this thread so much (google is your friend) that I had to register and post.

Thanks for the insights. Thought I'd toss an item or two out there for discussion:

1. Salt and Sugar have to be listed as separate ingredients because they impact nutrition. Things like garlic powder or onion powder do not, so they can be listed as generic "spices". I add a bit of garlic powder to my doughs to help mask the yeast flavor and add some depth.
2. Lots of attention to weight ratios. I am wondering about type of flour. Couldn't a variety of flours create a variety of tastes? Seems logical. Semonlina? Unbleached? Etc. Maybe that's covered early, and everyone is dedicated to KA AP, or similar.
3. The crusts from Giordano's have a richer hue than some of the clone attempts. Indicates its cooked differently, or has different ingredients. My gut instinct tells me that Giordano's has a better oven, where the temperatures are more consistent and capable of hotter temps. I've seen recipes calling for 500 degrees for 50 minutes for clone pizzas.
4. The richer hue could be a coating of butter or "not extra virgin" olive oil that is spread on the pan before cooking. Would a pan coating have to be included in the recipe? Probably not, even if it would add calories, etc., if used as an ingredient. The only caveat there is "food allergies" and what would have to be listed by Giordanos.
5. I think pan thickness/alloy contributes to the hue/texture of the dough. Might be totally wrong. What about pre-heating the pan? Or, keeping it cool so the dough doesn't begin baking until the entire pizza cooks?

Thoughts from the vets?

Thanks for the words here. I am also impressed by how friendly and cordial everyone is. Looks like a nice place to explore for other pizza interests.

[dicepackage]

Since this pizza is supposed to be cooked on the middle rack using a pizza stone I was wondering if there would be any effect caused by having another pizza cooking on the bottom rack.  I am planning on cooking two thin crust pies on the bottom rack and a Giordano's clone on the middle rack.  Should the thin crust pizzas effect the way the Giordano's one cooks since it is on a stone?  I really don't care how the NY pies come out but it is important that the Giordano's turns out well.  I am also wondering if anyone could shed any light on the effects of a second stone on the bottom rack.

[BTB]

Loved this thread so much (google is your friend) that I had to register and post.

Thanks for the insights. Thought I'd toss an item or two out there for discussion:

1. Salt and Sugar have to be listed as separate ingredients because they impact nutrition. Things like garlic powder or onion powder do not, so they can be listed as generic "spices". I add a bit of garlic powder to my doughs to help mask the yeast flavor and add some depth.
2. Lots of attention to weight ratios. I am wondering about type of flour. Couldn't a variety of flours create a variety of tastes? Seems logical. Semonlina? Unbleached? Etc. Maybe that's covered early, and everyone is dedicated to KA AP, or similar.
3. The crusts from Giordano's have a richer hue than some of the clone attempts. Indicates its cooked differently, or has different ingredients. My gut instinct tells me that Giordano's has a better oven, where the temperatures are more consistent and capable of hotter temps. I've seen recipes calling for 500 degrees for 50 minutes for clone pizzas.
4. The richer hue could be a coating of butter or "not extra virgin" olive oil that is spread on the pan before cooking. Would a pan coating have to be included in the recipe? Probably not, even if it would add calories, etc., if used as an ingredient. The only caveat there is "food allergies" and what would have to be listed by Giordanos.
5. I think pan thickness/alloy contributes to the hue/texture of the dough. Might be totally wrong. What about pre-heating the pan? Or, keeping it cool so the dough doesn't begin baking until the entire pizza cooks?

Thoughts from the vets?

Thanks for the words here. I am also impressed by how friendly and cordial everyone is. Looks like a nice place to explore for other pizza interests.

Oklahawg, welcome to the site. Any Oklahoma connection?  You'll find many good tips, thoughts and advice here.  Salt also impacts taste for me.  I used to make dough without it, but found that the crusts were much more tastier with salt in it.  I like the idea of adding a little garlic or onion powder into the crust ingredients. Semolina, corn, rice and other flours have been added in some recipes and is reported on in other postings.  We all have our different favorites for white flour.  Mine is KA for AP and GM's Better for Bread for various uses.  But there are many other good ones out there and discussed in many posts.

Regarding Giordano's methods, I think you can learn a lot from my pictures and comments in the report on them in the Pizzeria and Restaurant review section at http://www.pizzamaking.com/forum/index.php/topic,8361.msg72200.html#msg72200 .  You can see their oven, pans, etc.  For instance, they spread unsalted butter in the pan before putting the dough in.  And they told me that their ovens were around 450 degrees F.  Good luck and please share your successes and thoughts with us.

Dicepackage, many bake multiple pizzas in different ways.  When I have a deep dish and a thin crust to make for friends and family at one setting, I first put in the deep dish first on the bottom rack, Then 10 to 20 minutes later, depending on size of the deep dish pizza, I move it to the lower middle rack and put the thin crust (on a cutter pan) on the bottom or next to the bottom rack level.  I don't use a pizza stone anymore, but many do.  You'll have to go through some trial and error to see what's best for you.  Hopefully others will have some thoughts for you on the pizza stone question.
                                                                           --BTB