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