I have been following this site for about a year now, but this is my first time posting anything.
I am one of the lucky few to live within a couple of miles of a Giordano's Restaurant. Living in the suburbs of Chicago, I think Giordano's stuffed pizza is the greatest pizza alive. For anyone who has never had Giordano's stuffed pizza, I am sorry. Giordano's pizza is completely different then Chicago deep dish, Giordano's is far less greasy then say Lou Malnati's or Uno's. Personally I prefer Malnati's to Uno's anyday. I have followed this site regularly for quite a while in hopes of finding a Giordano's Stuffed Pizza Recipe. I tried the stuffed pizza recipe on this site, and like it alot, the crust really isn't up to par with Giordano's crust, thou.
Thanks Buzz! I tried the crust recipe you posted, and it is exactly what I was looking for. The taste & texture is exactly the same as Giordano's. I encourage everyone to follow his recipe to a tee, without alterations. For years I tried making a Giordano's like crust using Crisco, since I found theirs to be biscuit like. But it was never the same. Canola Oil & short knead. That is the key! Beautiful!
Now Buzz, for the Baking Instructions, and Sauce
Do you happen to know, if they bake the pie 15-20 mins. for a little while before adding the sauce to the top crust.
Also, they use a thick and hearty, semi-sweet tomato blend. It is very reminscent of Escalon 6-in-1 All Purpose Ground. But their tomatoes are chunkier, and have little bits of tomato skin. I know Escalon sells a chucky unpeeled tomato blend.
Do you know if they use Escalon Chunky or make their own?
Also what spices do they add to the sauce, Basil?, Oregano?, the chicago standards, and a little parmagian to boot maybe.
Their sauce perfectly compliments their pizza.
Thanks for the Recipe!, Buzz