Author Topic: Giordanos Deep Dish Pizza  (Read 4038 times)

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Offline DKM

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Giordanos Deep Dish Pizza
« on: April 16, 2005, 12:06:37 PM »
The Following is my interpretation of the recipe that Buzz posted.

All measurements are by weight for those of you who love such things!  ;)

16 oz AP Flour
1/4 oz Instant Dry Yeast
3/8 oz Kosher Salt
3/8 oz Sugar
1 3/4 oz Canola Oil
3/8 oz Olive Oil
6 3/4 oz Warm Water (~85o)

Mix dry ingredients in one bowl and the water and oil in another bowl.  After the dry ingredients are completely mixed form a well in the center and pour the water/oil mixture.  Using either your hand or a rubber spatula gently combine until a loose dough ball forms this should only take around 1 or 2 minutes. DO NOT USE A STAND MIXER, DO NOT OVER WORK DOUGH

Cover dough ball and leave on the counter for at least 8 hours.  Dough may be but in the fridge for over night and then taken out 3 to 4 hours before hand.

Next up making the Pizza
« Last Edit: June 19, 2005, 09:46:30 AM by DKM »
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Offline DKM

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Re: Giordanos Deep Dish Pizza
« Reply #1 on: June 19, 2005, 09:48:13 AM »
I wan't kidding when I said don't use a mixer.  Dough should look like a biscuit dough at first.
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Offline DKM

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Re: Giordanos Deep Dish Pizza
« Reply #2 on: June 19, 2005, 09:50:11 AM »
I split this dough in half and made two 9" pizzas.

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Offline DKM

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Re: Giordanos Deep Dish Pizza
« Reply #3 on: June 19, 2005, 09:53:02 AM »
My friends had these gone in 15 minutes.  I didn't even get to take a picture of a slice.
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Offline buzz

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Re: Giordanos Deep Dish Pizza
« Reply #4 on: June 19, 2005, 10:10:14 AM »
DKM--looks good! Did you roll out and "laminate" the dough? How was the overall taste?

Offline DKM

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Re: Giordanos Deep Dish Pizza
« Reply #5 on: June 19, 2005, 12:20:14 PM »
Taste was great, I rooled the dough out and coated it with a little bit of olive oil, folded into quarters and rolled it out again.

DKM
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Offline buzz

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Re: Giordanos Deep Dish Pizza
« Reply #6 on: June 19, 2005, 12:26:24 PM »
Glad you liked it! Fun, isn't it?

Offline DKM

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Re: Giordanos Deep Dish Pizza
« Reply #7 on: June 19, 2005, 01:38:08 PM »
Making pizza is always a blast, making deep dish pizza is the top of the heap.  8)

DKM
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Offline Randy

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Re: Giordanos Deep Dish Pizza
« Reply #8 on: June 19, 2005, 02:14:05 PM »
It seems like the porportions are closing in on old fasion southern biscuits.Now that I think about it, I think one of the orginal Chicago pizza people had spent some time in Texas.What about using milk?

Notice the mixing instructions.

Ingredients:
2 cups White Lily Self-Rising Soft Wheat Flour
1/4 cup vegetable shortening
2/3 to 3/4 cup milk

Flour is measured by Spooning into a measuring cup and leveling off. Sifting is not needed.
Mixing the liquid ingredients into the dry ones can be done effectively with a fork; do not overmix.
Knead dough gently on lightly floured surface, about 10 to 12 strokes.






Offline buzz

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Re: Giordanos Deep Dish Pizza
« Reply #9 on: June 19, 2005, 02:26:20 PM »
I actually tried milk once, and it came out tasting like milk, so I vetoed any further experiments. I think the deep dish pizza is modeled on the traditional Italian Easter pie, which is a very fatty pie-type crust, like a biscuit.


Offline burn8

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Re: Giordanos Deep Dish Pizza
« Reply #10 on: June 30, 2005, 01:03:13 AM »
DKM,

What is the reason for leaving the dough out 3-4 hrs prior to building your pizza?

Thanks,
-Allan

Offline buzz

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Re: Giordanos Deep Dish Pizza
« Reply #11 on: June 30, 2005, 10:12:47 AM »
Allan--

Because the dough is kneaded so little, it requires a long time to rise. Also, the long rise helps to develop flavor.

Offline DKM

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Re: Giordanos Deep Dish Pizza
« Reply #12 on: June 30, 2005, 03:34:50 PM »
The dough is also very hard to work when cold.  Leaving it out adds flavor, and makes it easier to work.

DKM
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Offline Perk

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Re: Giordanos Deep Dish Pizza
« Reply #13 on: February 02, 2006, 11:13:19 AM »
got to bump this one
I am in search of making my first Chicago Style Pizza!

 :chef:
-Dave
Jacksonville Fl.


 

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