Hello everyone...long-time lurker, first time poster here.
I've been craving Giordano's pizza ever since my last trip to Chicago (about 6 years ago). Here in Calgary, there is absolutely nothing remotely close to this "pizza of the Gods", so I decided to try to make it for myself (I *hate* working with yeast...never been good with it).
When I first found Buzz's recipe on Page 1, I couldn't differentiate between tablespoons and teaspoons in his notation (TSP usually infers tablespoons to me), so I found this recipe the other day on Andrea Meyers's website:
1.5 cups all-purpose flour
1 tsp. yeast
6-8 TBS water (depending on the age of the flour, humidity, etc.)
4-4.5 TBS (not tsp.) canola oil Giordano’s use a 95% canola/5% olive oil combination–if you don’t want to use that much oil, you can get away with 3 TBS)
.75 tsp Kosher salt
.75 tsp sugar
After having compared Buzz's recipe to this one, it looks virtually the same to me (sorry Buzz
Having limited access to most specialty baking supplies, I used a springform pan instead of a true deep dish pan. This seemed to work ok for shape, depth, and cooking time. I thought I would surprise my family with this tasty treat, but euphoria turned to tragedy when the following happened:
- cooking the pizza at 450 for 40 minutes turned the unprotected crust black
- the crust was harder to cut than plywood, and even harder than that to bite/chew
- I made the *horrible* assumption that a small envelope of yeast (sold in 3-pack strips) was the proper measurement required. Not only did the crust have small brown swirls through it when I tried to roll it out (that should have been my first clue), but it tasted like I was chewing raw beer (I hope that makes sense to you).
The stuffing, however, seemed to turn out just fine...as long as I avoided the crust-covering. The cheese melted perfect, and was very well cooked throughout.
I'm going to try my luck with this again very soon (perhaps even tonight after work), but just thought I'd share my "newbie" experience with you all. I'll post pictures of the second experiment, regardless how it turns out.