Questions before I cook a Giordanos pizza

[jkolassa]

So I am living in Salt Lake City and have been craving a Giordanos pizza for a long time.  I am completely ignorant to cooking seeing as I never cook anything so some of my questions might be pretty obvious but bare with me.  I plan to use Buzz's recipe.  My main concern is I have no idea what kind of effects elevation will have on cooking.  Like I said, I am a complete cooking noob and I know that when I out things in the microwave sometimes I have to cook it for longer.  Is this something that is true with cooking in the oven and how will I need to account for that in the recipe.  My other question was how common cooking stones are used and if you guys think that they are necessary.  Is it worth it to buy one if I plan on doing this somewhat often?  Thanks in advance and I can't wait to post some pics of my masterpiece when I do get around to making one of these.

[Chicago Bob]

Welcome aboard jkolassa,
Your attention to detail is admirable but I do think your elevation will be the least of your worries on this deal.    There are some members here that talk about these matters though and a quick forum search will probably give you some good info on elevation/bake times but someone will probably join in here for your help.
About a stone, it is not a necessity for Chicago DD pizza since you are cooking in a pan. A stone might help for a more even bake but since you are just getting started with this I'd go ahead without it and see if you like making this style of pizza first.
You'll need a good pan though and I always recommend this....
http://www.webstaurantstore.com/american-metalcraft-hc80092-straight-sided-deep-dish-hard-coat-anodized-aluminum-pizza-pan-9-x-2/124HC80092.html

Have fun with your adventure. Ask any questions anytime....
Bob

[jkolassa]

Hey Bob!
I can't wait to try this out.  I'm gonna go back to Chicago for a refresher on the greatest pizza ever made and when I get back I plan to try to make one of these.  I had searched the forums for info on elevation but I just wanted to get a more specific answer more towards deep dish since I am a noob and wasn't sure if the large amount of dough in the pizza would be affected more by elevation than thin crust ones.(edit: I had originally searched the entire forum.  I just searched the deep dish section specifically and found a great post about it http://www.pizzamaking.com/forum/index.php/topic,3136.0.html)  I appreciate the pan recommendation and at such a low price I don't see how I can go wrong.  I have been researching this quite a lot because I don't like to go into things without as much info as possible.  I have seen people putting a layer of butter on the dough to give it flakiness.

<a href="http://www.youtube.com/watch?v=B2uGmk0kYC4" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=B2uGmk0kYC4</a>

 Is it worth it to go through this process and how difficult will it be for someone who isn't as experienced cooking?  I am asking about this specifically to get the giordanos style.  

[Chicago Bob]

j,
Not trying to discourage you in any way my friend but I would like to highly encourage you to keep your first foray into DD pizzamaking as simple as you can. Get a basic pie down an then go from there.
Here is my recommendation....http://www.pizzamaking.com/forum/index.php/topic,6480.0.html
Please don't forget/disregard the semolina flour. Forget about that butter stuff technique you linked. Barely mix this dough and you will have flakiness. Put Crisco in the bottom only of your pan. You want the dough to cling to the sides as you pinch the dough up VERY tightly/thin....this area has a tendency to balloon and that is not Chicago DD.
Bob

[norma427]

jkolassa,

I don’t know if this post will help you or not, but this my most recent post when I ventured to try a Giordano’s stuffed deep-dish pizza with pictures. http://www.pizzamaking.com/forum/index.php/topic,20222.0.html  You can also see what kind of pan I used and how I did bake on a pizza stone.  It wasn’t a steel pan, but a well used one I had purchased on eBay. The formulation I used was posted later in that thread.

I did butter the sides of my pan and bottom lightly.

Best of luck to you in trying a Giordano’s deep-dish.  

I really don’t know, but the formulation I used seemed like the dough was moist enough even for a higher elevation, but then I am not at a higher elevation to really know.

Norma

[mrmojo1]

Norma! that is such a great thread you had there! your pics and pizza are soo awesome!!!  my top dough layer always stays a bit soft, and seems to get a lot of steam after i pull it out of the oven.  did you parbake your crust?  your tomato sauce also looks so bright and delicious!!  you rock!  With the recipes and instructions on this site by you and all these chicago experts, i have found if you follow it closely!  you will have success!  even if it doesnt come out great the 1st time as you learn, it is still deeeeeelicious!!!!!

[norma427]

mrmojo1,

I probably did things a little differently in my thread, but I don’t know.     

When I tried the one other deep-dish pizza it was at http://www.pizzamaking.com/forum/index.php/topic,10018.0.html and tried a Malnati Deep Dish at Reply 239 http://www.pizzamaking.com/forum/index.php/topic,6480.msg90089.html#msg90089  All the deep dish pizzas I tried were made with the same pan and the last one was made with KAAP and durum flour.

I agree that there are many great formulations here on the forum for deep dish pizzas.

I want to make another deep-dish sometime over the winter.  I do really love them, but they take longer than a regular pizza.  

Norma

[pythonic]

Good luck with your Giordanos pie.  That is my favorite of all the pizza places in Chicago.  They set their ovens to 465F in case u wanted to know.