Author Topic: Tried the Giordano’s Stuffed Crust Tonight  (Read 8853 times)

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Offline norma427

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Tried the Giordano’s Stuffed Crust Tonight
« on: January 11, 2010, 09:03:36 PM »
I tried the Giordano’s Stuffed Crust tonight and must say it was quite tasty.  Since I never tried any kind of stuffed crust this was a new adventure.  Didn’t even ever eat a Chicago Deep Dish, so I have nothing to compare it to.  One slice really fills you up!!  :)

Norma


Offline norma427

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #1 on: January 11, 2010, 09:04:41 PM »
rest of pictures

Norma

Offline JConk007

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #2 on: January 11, 2010, 10:08:25 PM »
WOW :o
you nailed that !! Looks great Just  like the real thing or mail order!
Missing pic of top skin before cooking? How was the top crust? cooked through? Same dough as bottom only thinner right? Great job Norma! Its really on my list now. Can you share your recipe or thread, and techniques you used to produce such a pretty pie. cook times fillinf cheese etc... You finished it on a screen? I might even try to eat 2 slices of that!!
John
« Last Edit: January 11, 2010, 10:12:07 PM by JConk007 »
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Offline norma427

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #3 on: January 11, 2010, 10:25:34 PM »
John,

Thanks and here is the recipe.  It is one Peter posted.  I forget right now, where it was.  I used the deep dish calculator to make a larger formula.

Giordano’s Stuffed Pizza


Flour (100%):    1068.53 g  |  37.69 oz | 2.36 lbs
Water (41.1765%):    439.98 g  |  15.52 oz | 0.97 lbs
ADY (1.56862%):    16.76 g | 0.59 oz | 0.04 lbs | 4.43 tsp | 1.48 tbsp
Salt (2.02665%):    21.66 g | 0.76 oz | 0.05 lbs | 4.51 tsp | 1.5 tbsp
Corn Oil (16.6554%):    177.97 g | 6.28 oz | 0.39 lbs | 13.18 tbsp | 0.82 cups
Total (161.42717%):   1724.9 g | 60.84 oz | 3.8 lbs | TF = 0.1306813
Single Inner Ball:   663.42 g | 23.4 oz | 1.46 lbs
Single Outer Ball:   199.03 g | 7.02 oz | 0.44 lbs

I did take a picture of the top crust before baking and here is the top crust. Brushed top crust with olive oil. I rolled the dough with a rolling pin. With my oven not working the best, I could only get it up to 425, but kept watching how it was doing.
I put any kind of filling I had left in the fridge. Two kinds of mozzarella, two kinds of Parmesan, pepperoni, salami, sausage and sauce.  When finished put sauce, 2 kinds of Parmesan and parsley on top.

It was good, but I could only eat one slice.  It is so thick with stuffing..lol

Thanks,

Norma
« Last Edit: January 12, 2010, 05:58:53 AM by norma427 »

Offline norma427

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #4 on: January 11, 2010, 11:13:26 PM »
John,

Here is where I got the recipe. Reply #116 http://www.pizzamaking.com/forum/index.php/topic,5674.100.html
Peter did the calculations.  I didn’t have Corn Oil, so I used Crisco Oil.  I used two kinds of flour.  One a no name brand AP from our local country store and the other was KAAP. 

I didn't have any problems rolling the dough out because of all the oil in the recipe.  I made the dough Sunday, left in the fridge to ferment and made it tonight.  It was finished on a screen.  I didn't really measure, but I think the top and bottom crusts were about the same in thickness.

Norma
« Last Edit: January 12, 2010, 06:01:08 AM by norma427 »

Offline RoadPizza

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #5 on: January 12, 2010, 09:14:26 AM »
Nice pie, Norma.  I'd be very proud to make that at home. :pizza:

Offline Mad_Ernie

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #6 on: January 12, 2010, 09:41:58 AM »
Norma, you nailed it!!  ;D

Those are some beautiful pics of lucious pizza goodness.  8)

And if one slice filled you up, then you know you did it right, because that should be the case.  Whenever I'm in the Chicago and stop at Giordano's, I'm lucky to get past two slices even when I'm very hungry.  I usually end up taking 2/3 of it back to my hotel room.

Great job!  I love your willingness to experiment and try different styles and ways of doing things.  Isn't this fun?  :-D
Let them eat pizza.

Offline BTB

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #7 on: January 12, 2010, 11:04:40 AM »
Missing pic of top skin before cooking? How was the top crust? cooked through? Same dough as bottom only thinner right?
John, I used to think that the top crust was much thinner than the bottom crust, but after watching them make the pizzas many times at the Tampa Giordano's restaurant, it became clear that the top crust was the exact same thickness as the bottom crust.  Despite that, I would recommend home pizzamakers make the top crust thinner as it will never really cook throughly like the bottom crust will.  It will always remain somewhat lesser cooked.

Norma, you are getting great at making pizzas.  I, like others, really enjoy watching, hearing and seeing your adventures in pizzamaking. I would love to see you in Chicago trying some of these great pizzas that you never tasted.                                 --BTB

Offline norma427

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #8 on: January 12, 2010, 08:53:08 PM »
RoadPizza,

Thanks for the compliment.  I enjoyed making this pizza.

Norma

Mad_Ernie,

I had always wondered how a stuffed crust tasted.  I really enjoyed this pie. I really do like experimenting, although sometimes things don’t work out.  But that is the fun of making different kinds of pizza.  This whole forum is so helpful and all the people here are always so kind.  This whole pizza making adventure is fun!

Thanks,

Norma

BTB,

Thanks for you compliment and saying you have enjoyed my pizza making adventures.  I enjoy them, too.  I would love to be able to try all the pizzas in Chicago.  I talked to standholders today about if they have ever tasted a Chicago dish and not one of them have ever tried one.  It seems like different parts of the world are missing something if they never tasted one.  I have some dough left over and am going to try just a regular deep dish with the dough.

Norma


Offline Mad_Ernie

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #9 on: January 13, 2010, 12:54:44 PM »
Norma,

Just as a sidenote, I was wondering how often you get customers asking you when you will open a full pizza restaurant?  From what I've seen of your pizzas (all types), they must be making big hits with people who buy a slice or 2. 

-ME
Let them eat pizza.

Offline norma427

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #10 on: January 13, 2010, 03:15:53 PM »
Mad_Ernie,

I do have customers that ask where my regular pizza shop is where they can order pizza, but I am too old to make pizza all week..lol  Right now, I don't make other kinds of pizza at my stand.  I am just experimenting at home to see what I might add.  I do make cheesy breadsticks, pizza pinwheels, garlic knots, pizza buns, and Panini sandwiches all out of the same Lehmann dough.  When I am done experimenting and have other things perfected, (by cost and taste) then I will add other pizza items..you know the old saying goes..take it one step at a time.or even one day at a time.

Thanks,
Norma

Offline aaron28

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #11 on: May 15, 2010, 10:26:56 PM »
Very nice, and thanks for the directions. I'm going to try it out because that looks really good. I agree you nailed that recipe. I'm looking forward to some more.

Offline norma427

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #12 on: May 16, 2010, 01:18:30 AM »
Very nice, and thanks for the directions. I'm going to try it out because that looks really good. I agree you nailed that recipe. I'm looking forward to some more.

aaron28,

Thanks for saying the pie was very nice.  This pie was really good.  I don't have a real Giordano's pie to compare it to, though.  I want to try another stuffed crust sometime soon.

Best of luck if you try this pie,

Norma

Offline Pete-zza

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #13 on: May 16, 2010, 01:30:12 PM »
Norma,

A couple of years ago, the Travel Channel had a video on the Giordano's pizza. I couldn't find the link to the video at the Travel Channel website today but I found the video at http://www.blinkx.com/watch-video/giordano-pizza/ayYtJEjGExG-CEz-13K6qw. You can see how the pizza is made from that video.

Peter

Offline norma427

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #14 on: May 16, 2010, 01:43:32 PM »
Norma,

I couldn't find the link to the video at the Travel Channel website today but I found the video at http://www.blinkx.com/watch-video/giordano-pizza/ayYtJEjGExG-CEz-13K6qw.

Peter

Peter,

That link won't work on my computer.  I will try it later.  Maybe it is my computer.  :-\

Maybe in the next month, I will try the Giordano’s Stuffed Crust, again.  I really enjoyed this pie.  Even my family really enjoyed this pie.  It was really different from the other pies I have tried.

Thanks,

Norma

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #15 on: May 16, 2010, 01:47:59 PM »
Norma,

It didn't work for me either when I tried it again. We always had problems with the Giordano's links at Travel Channel. I would have to find it each time I wanted to view it.

I found the blix video by doing a Google search using the search terms "travel channel, giordano's video" (without the quotes).

Peter

Offline norma427

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #16 on: May 16, 2010, 02:42:32 PM »

Peter,

Thanks for telling where to find the video of Giordano’s Pizza.  It was very interesting because I saw how they also twirled the dough.  Since this dough does have a very high hydration of oil, I can now see that Mack's dough could have a much higher percent of oil in their dough, also. That gives me something to think about.  Giordano’s dough does look something like Mack’s dough, but Mack's dough balls were lighter. I remember how easily the Giordano's dough handled when I made this pie.  I didn't think about twirling it though.  It was just rolled out.

It’s also weird, that I could get the link to work on my word, but when I tried it again for the second time, it said Oops, someone seems to have lost that page.

Norma


Offline Randy

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #17 on: July 15, 2010, 01:41:17 PM »
Norma, do remember what size pan you used?

Randy

Offline norma427

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #18 on: July 15, 2010, 01:50:39 PM »
Randy,

The deep-dish pan I used was 12 1/2" across the top and 11 1/4" on the bottom.  It is slanted.  I had purchased a few of these in one lot on Ebay.  They were used.

Norma

Offline Randy

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #19 on: July 15, 2010, 03:31:15 PM »
I will scale it down then to fit my 10" pan.

Thanks Norma.

Randy

Offline norma427

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #20 on: July 15, 2010, 03:41:09 PM »
I will scale it down then to fit my 10" pan.

Thanks Norma.

Randy

Randy

Your welcome, anytime. 

Here is another place I tried the Giordano’s style dough in a cutter pan.

http://www.pizzamaking.com/forum/index.php/topic,10412.msg91842.html#msg91842

Norma

Offline DTJunkie

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #21 on: July 16, 2010, 02:59:57 AM »
Great pizza, according to the previously linked video, your pizza looks very close to the one made by Giordanos restaurant. But the use of the pan seems to differ from location to location.

youtube.com/watch?v=NPWKOQPUFx8

at the 1:15 mark, the Giordanos worker uses a cast iron skillet instead. Even with that difference, Giordanos has been very consistent with their pizzas among different locations.

and would making the dough on the bottom thicker hold all those toppings better?

Offline norma427

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #22 on: July 16, 2010, 06:41:06 AM »



DTJunkie

When I made this deep-dish stuffed crust I used hard butter to grease the bottom pan, from this post Reply# 113  http://www.pizzamaking.com/forum/index.php/topic,5674.msg69449.html#msg69449

I used the formula set-forth at Repy#116 http://www.pizzamaking.com/forum/index.php/topic,5674.msg69607.html#msg69607

This dough was easy to roll out

If you use a different size pan, you can just use deep-dish calculator and enter you pan size for either two crusts or one if making a single crust. I used a sloping pan. I rolled out both skins to the same thickness. My deep-dish pans were dark pans, that were used, purchased on Ebay.

After rolling out the crust I brushed on oil when the skin while it was in the deep dish pan, before adding mozzarella, meat, sauce spread around, more meat, Parmesan cheese, mozzarella, top skin, brush top with oil, seal edges, put slices in top skin to let steam out, baked some, add sauce on top of crust and when the deep-dish is about finished baking add some parmesan.  I did put a top deep-dish pan on when first baking for about 4 minutes, took it off and continued baking another 4 minutes, flipped the pie out of the pan and finished baking on a screen.  I did cook all my meat before putting it into this deep-dish pizza.

I have never had a real stuffed deep-dish pie, and don’t know if I went about doing this right or not, but in my opinion, it came out well.  I did really enjoy this pie.

I hope this can be of some help to you if you want to try a pie like this.

Norma

Offline Mick.Chicago

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #23 on: July 17, 2010, 01:38:18 PM »
Norma, please marry me.  :chef:

Offline norma427

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Re: Tried the Giordano’s Stuffed Crust Tonight
« Reply #24 on: July 17, 2010, 02:01:41 PM »
Norma, please marry me.  :chef:

Mick.Chicago,

LOL, that was the best one I heard yet.  If you need any other help in how I made this pie, just let me know.

Thanks,

Norma