Author Topic: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)  (Read 6940 times)

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Offline norma427

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It has been awhile since I attempted a stuffed deep dish pizza. I attempted to made a Giordano's stuffed deep-dish this evening.  I used KAAP as the flour.  The inside dressings were 6-in-1’s, sweet Italian sausage, pepperoni, Foremost Farms 1950 brand of cheese, a Grande blend of cheeses, a Parmesan blend and fresh parsley from my garden. 

The corn oil was added to the water and ADY and put into the mixer first, then the flour and salt were added to my Kitchen Aid mixer.  I use the flat beater until the dough came together.  Then the dough hook was used until it looked like the dough came together okay.

I am not sure if I figured out the formulation right, but at least the dough was enough for the bottom crust and top crust, with some leftover.

In my opinion the deep-dish was tasted very good, but I have never eaten a real deep-dish pizza.

Norma


Offline norma427

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Norma

Offline norma427

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Norma

Offline norma427

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Norma

Offline norma427

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Offline norma427

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Offline norma427

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Norma

Offline norma427

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Offline norma427

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Offline norma427

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Offline norma427

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Offline norma427

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Offline norma427

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Norma

Offline norma427

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Offline Chicago Bob

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Now that is one heck of a Friday night pizza at grandma's!!  Beautiful work there Norma...
"Care Free Highway...let me slip away on you"

Offline norma427

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Now that is one heck of a Friday night pizza at grandma's!!  Beautiful work there Norma...

Bob,

Thanks for you kind words!  :)

Norma

Offline mykall

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Very nice pie Norma!  This site is all about experimentation and this is no exception!


Offline loowaters

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Ahhhh, the one thing I really can't get right...the stuffed.  Looks great Norma!  I truly hope you intend to share more info on your dough formulation.

Loo
Using pizza to expand my waistline since 1969!

Offline JConk007

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Beautious!  I have not ventured that deep! 1 of the only styles I have not tried but that will change with your help this winter  ;)
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline norma427

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Very nice pie Norma!  This site is all about experimentation and this is no exception!

mykall,

Your are so right this the forum is all about experimentation.  I tried a stuffed deep dish before, but that was a long while ago.

Norma

Offline norma427

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Ahhhh, the one thing I really can't get right...the stuffed.  Looks great Norma!  I truly hope you intend to share more info on your dough formulation.

Loo

Loo,

Thanks!  :)

I used Peter’s formulation for my guidelines at Reply 116 http://www.pizzamaking.com/forum/index.php/topic,5674.msg69607.html#msg69607  I don’t know if I used the deep dish dough calculator right to figure out the formulation for my pan or not.  I used cheap corn oil from Aldi. 

This is the print out of the formulation I used.

Norma

Offline norma427

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Beautious!  I have not ventured that deep! 1 of the only styles I have not tried but that will change with your help this winter  ;)
John

John,

I hope you decide to try a deep dish pizza this winter.  I will help if I can. 

Norma

Offline Chicago Bob

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So........how did you like the pizza Norma?
I think corn oil was a good choice here. Did the bones have some flakiness to them?
Sure was a purdy one...
"Care Free Highway...let me slip away on you"

Offline norma427

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So........how did you like the pizza Norma?
I think corn oil was a good choice here. Did the bones have some flakiness to them?
Sure was a purdy one...

Bob,

I do like deep-dish pizzas and so does my whole family.  :) The last one I made was my granddaughter’s favorite pizza out of all the pizzas I have made.  I used the corn oil like I did before in Peter’s formulation.  The bones did have a little flakiness to them.  I tried not to over mix the dough, but don’t know if I did or not.  I still cannot compare my pies to a real Giordano’s pizza though, because of never trying a real one.

This is where I made Malnati Deep Dish before in 2010.

http://www.pizzamaking.com/forum/index.php/topic,6480.msg90089.html#msg90089

This is also where I tried out the Giordano’s stuffed crust in 2010.

http://www.pizzamaking.com/forum/index.php/topic,10018.0.html

Norma

Offline CDNpielover

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norma -

outstanding, as usual!  that pie is a work of art!

 :chef:


 

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