Author Topic: Giordano's-style Deep Dish  (Read 30115 times)

0 Members and 1 Guest are viewing this topic.

Offline IlliniPizza

  • Registered User
  • Posts: 52
  • I Love Pizza!
Re: Giordano's-style Deep Dish
« Reply #25 on: July 12, 2005, 09:00:32 AM »
Watched the Video

That's step for step how I assemble my stuffed crust pizza.

I was going to post photos, but whats the point.  Just watch the video.




Offline buzz

  • Registered User
  • Posts: 559
Re: Giordano's-style Deep Dish
« Reply #26 on: July 12, 2005, 10:29:26 AM »
As for the double crust--I can only relate my experience from the Giordano's I go to where you can stand at the counter and watch the workers making the pizza, from sheeting to assembling. One guy sheets the dough twice, tosses it in the air across the room to an assembler, who drapes it into a pan, adds cheese, toppings, and a couple of ladles of sauce. No top crust. Maybe this isn't what other franchises do, but that's what this one does!

You're right--anyone not lucky enough to be in the Chicago area is mising out on a great pizza!

Offline buzz

  • Registered User
  • Posts: 559
Re: Giordano's-style Deep Dish
« Reply #27 on: July 12, 2005, 11:16:08 AM »
As for the cheese--I've tried Stella, Frigo, Sorrento, Kraft, and some independent Chicago brand whose name I can't remember, and combinations thereof, but none match Giordano's. The closest, INO, in texture and feel is Sorrento, but the taste is different. Not that any of them are bad cheeses, but they don't match!

Offline Steve

  • Administrator
  • *
  • Posts: 2055
  • Age: 52
  • Location: Richmond, VA
    • pizzamaking.com
Re: Giordano's-style Deep Dish
« Reply #28 on: July 12, 2005, 12:54:36 PM »
Have you tried Grande?

Offline buzz

  • Registered User
  • Posts: 559
Re: Giordano's-style Deep Dish
« Reply #29 on: July 12, 2005, 01:03:51 PM »
Not familiar with it--where do you get it?

Offline Steve

  • Administrator
  • *
  • Posts: 2055
  • Age: 52
  • Location: Richmond, VA
    • pizzamaking.com
Re: Giordano's-style Deep Dish
« Reply #30 on: July 12, 2005, 01:16:14 PM »
It's very good cheese. Not available to the general public, but I found a local pizza shop that sells it to me. www.grande.com

Offline stymie

  • Registered User
  • Posts: 20
  • Location: Home of the Buckeyes
Re: Giordano's-style Deep Dish
« Reply #31 on: July 12, 2005, 04:09:03 PM »
I was going to post photos, but whats the point.  Just watch the video.

you still may want to for others later on IlliniPizza. That link will not last very long where as your pictures can stay. Unless someone can host the video. The copyright thing could be a problem. Maybe blur out their logo   ;)

I know I need to head west sometime to get me some of that.

Offline abc

  • Registered User
  • Posts: 193
  • I Love Pizza!
Re: Giordano's-style Deep Dish
« Reply #32 on: December 08, 2005, 06:39:03 PM »
anyone can put up the video again??

Offline T-Man

  • Registered User
  • Posts: 21
  • I Love Pizza!
Re: Giordano's-style Deep Dish
« Reply #33 on: December 08, 2005, 07:19:21 PM »
Whenever I go to Chicago, which is not often, I get Giordano's first.  If I'm there two nights, it's Gino's on night two.  In the interim, for periodic gift occassions, my wife will have Fedex deliver me 4 pies from Giordano's.  Not as good as fresh, but still extremely good.  Have one in the freezer at this moment.  ;D


Offline Perk

  • Supporting Member
  • *
  • Posts: 189
  • Age: 48
  • Location: Jacksonville
  • Dreams of Pizza!
Re: Giordano's-style Deep Dish
« Reply #34 on: January 29, 2006, 10:26:11 AM »
PICTURES!!
Buzz! I need Pictures!! LOL!!

You are looking at a guy that never ate Chicago Style Pizza and
I want to see what your pie looks like.  :chef:

-Dave
Jacksonville Fl.

Offline buzz

  • Registered User
  • Posts: 559
Re: Giordano's-style Deep Dish
« Reply #35 on: January 29, 2006, 11:31:11 AM »
Lol! There are lots of photos from others on this forum, so do a little digging (no time now to give you links).

Giordano's, BTW, uses a restaurant-grade Stella mozzarella.

Offline Chicago Rules!!!

  • Supporting Member
  • *
  • Posts: 50
  • I Love Chicago Pizza!
Re: Giordano's-style Deep Dish
« Reply #36 on: January 29, 2006, 08:00:29 PM »
Hey Buzz, you wouldent happen to have that Giordano's video that was post on here back in the summer. I would love to see it.

Offline buzz

  • Registered User
  • Posts: 559
Re: Giordano's-style Deep Dish
« Reply #37 on: January 30, 2006, 11:29:13 AM »
Sorry--I don't!

Last night I made a Giordano's-style and as I was eating it, I was getting all these sensory flashes of eating a real Giordano's pizza. So good!

Offline cameron

  • Registered User
  • Posts: 21
Re: Giordano's-style Deep Dish
« Reply #38 on: July 08, 2006, 12:35:58 AM »
As for the double crust--I can only relate my experience from the Giordano's I go to where you can stand at the counter and watch the workers making the pizza, from sheeting to assembling. One guy sheets the dough twice, tosses it in the air across the room to an assembler, who drapes it into a pan, adds cheese, toppings, and a couple of ladles of sauce. No top crust. Maybe this isn't what other franchises do, but that's what this one does!

You're right--anyone not lucky enough to be in the Chicago area is mising out on a great pizza!
I just returned from a week-long vacation back home in the Chicago suburbs (we had pizza three times in 5 days!).  I wasn't able to watch them make the pizza at Giordano's, but I very carefully analyzed the side profile of the cut pizza.  There was, in order from bottom up: Crust, pepperoni, liberal layer of cheese, extremely thin top-crust, very thin layer of cheese, sauce.  This was the Glen Ellyn Giordano's on Roosevelt Road.

There definitely was a top-crust, though it was very, very thin and almost unnoticeable from the cheese layer above it.  One clue was the fact that the cheese layer above it moved separately from the cheese below, with no toppings between.  When I traced the line back to the side crust, I could see where the two crusts met, and found that this is what causes that great "splitting" along the top edge of their crust! 

They use significantly less sauce than I remember, perhaps as little as half as much as I have been using.  On the other hand, their cheese layer is thicker than what I have been making -- and OH SO TASTY.  I need to find some Stella.

I took some pictures of the pizza, and I'll try to post them if they turned out okay.  I'll be tweaking my own recipe this weekend for another attempt.

Has anyone experimented with real butter in the dough recipe?  My dough never turns out quite as flaky/layered looking as real Giordano's.

Offline buzz

  • Registered User
  • Posts: 559
Re: Giordano's-style Deep Dish
« Reply #39 on: July 10, 2006, 08:30:07 AM »
Interesting!

I recently ran into a guy who owns his own pizza shop and he said something like, "We make real stuffed pizzas, unlike Giordano's." So I asked him if Giordano's uses a top crust and said "no". So I decided to call up a Giordano's restaurant and ask. At first the manager said "no, there is no second crust" and then he amended this to, "Well, there's a very thin layer of crust that we add, but it's almost not there."

Now, I used to watch the workers make Giordano's deep dish from the dough put through the sheeter to the pie going into the oven--and there was no second crust. I even asked the order-taker about their use of the word "stuffed". She said, "Oh, that's just what we call our deep dish." So the only thing I can think of is that this particular store was deviating from the norm.

The trick to duplicatng the Giordano's taste is with the formula 3 tablespoons canola oil/ 1 cup flour and kneading for 2- 2.5 minutes.

Offline templeofsamadhi

  • Registered User
  • Posts: 7
Re: Giordano's-style Deep Dish
« Reply #40 on: July 10, 2006, 11:42:53 PM »
Ok, I hope to put this to bed once and for all.  --I am a long time reader of this forum, but a first time poster.-- As a former employee of Giordanos in Oakbrook IL, I can say with out question that they 100% totally DO use a top layer of dough(or crust).  This was also the case with the Giordanos in Oak Park where I lived, the Rosemont location they ship worldwide from, and every other  Giordanos in the chain as far as I know.  If someone found one that doesnt do this, its the exception, not the norm. I just laugh and shake my head at everyone arguing over this all the time. Its why its called a STUFFED pizza. Now that said, I can see why people doubt this is so. Yes, this is a VERY THIN layer of dough. It sits right under the sauce and above the cheese. The moisture(and weight) of the sauce keeps it from rising and it blends seemlessly with the cheese. (if the sauce was added with just a few minutes left in the baking process the top layer would puff up and rise like Sabarros stuffed pizza) And because of the similar color to cheese no one knows its there. I didnt until I started working there. But rest assured, it is.

Every pizza I bake I add it too. I make 150% of the standard DKM dough recipe.  Then before rolling out the dough, I cut off 1/3 of that, roll it out into a large circle, and set it aside for the top layer.   I'll post some pics on here soon. 

I also have to thank everyone on this forum for the great dough and sauce recipes.  Ever since I left Chicago I had been wanting to replicate the Giordanos experience here in Pittsburgh. Thanks for making that possible as these recipes are right on.

Offline lilbuddypizza

  • Registered User
  • Posts: 353
  • Location: Chicago
  • Cheesy dude
Re: Giordano's-style Deep Dish
« Reply #41 on: July 11, 2006, 12:53:18 AM »
Ok, I hope to put this to bed once and for all.  --I am a long time reader of this forum, but a first time poster.-- As a former employee of Giordanos in Oakbrook IL, I can say with out question that they 100% totally DO use a top layer of dough(or crust).  This was also the case with the Giordanos in Oak Park where I lived, the Rosemont location they ship worldwide from, and every other  Giordanos in the chain as far as I know.  If someone found one that doesnt do this, its the exception, not the norm. I just laugh and shake my head at everyone arguing over this all the time. Its why its called a STUFFED pizza. Now that said, I can see why people doubt this is so. Yes, this is a VERY THIN layer of dough. It sits right under the sauce and above the cheese. The moisture(and weight) of the sauce keeps it from rising and it blends seemlessly with the cheese. (if the sauce was added with just a few minutes left in the baking process the top layer would puff up and rise like Sabarros stuffed pizza) And because of the similar color to cheese no one knows its there. I didnt until I started working there. But rest assured, it is.

Every pizza I bake I add it too. I make 150% of the standard DKM dough recipe.  Then before rolling out the dough, I cut off 1/3 of that, roll it out into a large circle, and set it aside for the top layer.   I'll post some pics on here soon. 

I also have to thank everyone on this forum for the great dough and sauce recipes.  Ever since I left Chicago I had been wanting to replicate the Giordanos experience here in Pittsburgh. Thanks for making that possible as these recipes are right on.

Thank you. The obvious reason why it's called stuffed......


Offline Steve

  • Administrator
  • *
  • Posts: 2055
  • Age: 52
  • Location: Richmond, VA
    • pizzamaking.com
Re: Giordano's-style Deep Dish
« Reply #42 on: July 11, 2006, 11:33:36 AM »
Thanks for clearing that up!  :chef:

Now, just how do they get that nice chiseled look around the top edge?

Offline buzz

  • Registered User
  • Posts: 559
Re: Giordano's-style Deep Dish
« Reply #43 on: July 11, 2006, 12:27:04 PM »
Interesting!

Then my local Giordano's was not the norm--no top crust there! At least I could stand and watch the whole operation in full view, from start to finish!

Offline templeofsamadhi

  • Registered User
  • Posts: 7
Re: Giordano's-style Deep Dish
« Reply #44 on: July 11, 2006, 02:59:09 PM »
"Now, just how do they get that nice chiseled look around the top edge? "

very simple, run a pizza cutter horizontal around the top rim prior to baking.....here
is a crude drawing..........

Offline Steve

  • Administrator
  • *
  • Posts: 2055
  • Age: 52
  • Location: Richmond, VA
    • pizzamaking.com
Re: Giordano's-style Deep Dish
« Reply #45 on: July 11, 2006, 08:32:17 PM »
"Now, just how do they get that nice chiseled look around the top edge? "

very simple, run a pizza cutter horizontal around the top rim prior to baking.....here
is a crude drawing..........

So you run the dough up over the rim of the pan, then use a pizza cutter (horizontally) and run it around just below the rim? So easy... I should have thought of that! Duh!

Offline Steve

  • Administrator
  • *
  • Posts: 2055
  • Age: 52
  • Location: Richmond, VA
    • pizzamaking.com
Re: Giordano's-style Deep Dish
« Reply #46 on: July 11, 2006, 08:34:44 PM »
Interesting!

Then my local Giordano's was not the norm--no top crust there! At least I could stand and watch the whole operation in full view, from start to finish!

Are you sure you weren't watching them make regular "Deep Dish" and not "Stuffed"?

Offline buzz

  • Registered User
  • Posts: 559
Re: Giordano's-style Deep Dish
« Reply #47 on: July 12, 2006, 01:42:48 PM »
I believe all they have is thin crust and stuffed.

No top crust at this location. As I said, I even asked the order-taker about their terminology and she said, "Stuffed is just what we call our deep dish."

Offline bboy

  • Registered User
  • Posts: 4
  • I Love Pizza!
Re: Giordano's-style Deep Dish
« Reply #48 on: July 21, 2006, 12:29:31 AM »
I made my first Chicago tonight thanks to all the hard work and posting. I used the 9" variation of Buzz's as follows

Giordano’s Famous Stuffed Crust Recipe
Scaled for 9inch Pizza

Dough Ingredients:
3 cups Ceresota or King Arthur Brand All-Purpose Flour  (Measured Scoop and Sweep using a butter knife)
1 ½ teaspoon Kosher Salt
1 ½ teaspoon Granulated Sugar
11 teaspoons Wesson Canola Oil  (individually measured level tsps.)
1 teaspoon Bertolli’s Classic Olive Oil
¾ cup Warm Water
1 ½ teaspoon SAF Yeast

The only variation was that I used Fleischmens yeast. I proofed it and kneaded the dough for only 1 minute. I let it rise at room temp for 8 hrs and then refrigerated for another 8. I then removed it and let it stand at room temp for 2 hours before rolling and paning. Overall I was very pleased but I would like some help. The crust seemed to be a bit too bready for my liking. I think it may have needed more oil either in the pan or the original dough??? Here are some pics.

Offline buzz

  • Registered User
  • Posts: 559
Re: Giordano's-style Deep Dish
« Reply #49 on: July 21, 2006, 09:27:50 AM »
The ratio I use is 3 tablespoons (not teaspoons) oil/ 1 cup flour. Lately I've been kneading at least 2 minutes and have been experimenting with 2.5 minutes--I find that the 1 minute kneasd comes out a bit too biscuit-like.

That's also too much flour for a 9" pizza--you should 2 cups at the most or it will be too thick and won't cook properly.


 

pizzapan