Author Topic: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)  (Read 5242 times)

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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
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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
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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
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Offline CDNpielover

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norma -

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

 :chef:

Offline Meatballs

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Norma,

For the first time I want to violate my most dearly held beliefs and try a deep-dish.  Nuf said.

Ron

Offline norma427

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norma -

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

 :chef:

CDNpielover,

Thanks for your kind words!  :)

Norma

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Offline norma427

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Norma,

For the first time I want to violate my most dearly held beliefs and try a deep-dish.  Nuf said.

Ron

Ron,

Maybe you should violate your most dearly held beliefs.  You might be surprised.   :-D

I still have the left over piece of dough, that I cut off from the deep-dish, and am going to be trying it as a thin crust pizza in my cutter pan tomorrow.  I don't know if the dough will still be good or not.   :-\

Norma

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Offline pythonic

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Very nice stuffed pie there Norma.  Giordanos is my fav and I will be attempting it soon.  I recieved an inside tip that they use canola oil in their crust.

Nathan
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Offline norma427

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Very nice stuffed pie there Norma.  Giordanos is my fav and I will be attempting it soon.  I recieved an inside tip that they use canola oil in their crust.

Nathan

Nathan,

Thanks!  :) It is good to hear you got an insider tip that Giordanos is using Canola oil in their crust.  Wouldn’t that be like vegetable oil?

Looking forward to seeing your Giordanos pizza.   ;D

Norma
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Offline Garvey

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For the first time I want to violate my most dearly held beliefs and try a deep-dish.  Nuf said.

You'll be shocked by how it's not anything like you thought it'd be.

Offline pythonic

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Never got a chance to see any of Buzz's attempts but it appears Chicago Rules came the closest on exterior looks.  Pics aren't detailed enuff to see if there r layers though like Giordanos has.  Giordanos also has a very unusual flavor in their crust and I just cant put my finger on it.

http://www.pizzamaking.com/forum/index.php/topic,5674.0.html


Without a sheeter it may be impossible to duplicate.  Maybe the dough can be laminated with the jelly roll style though.  It's worth a try.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Not sure what you mean by "jelly roll style".   Book folding works well for laminating.
If the dough is made properly I don't see the need, really, for laminating.....that over works the dough, no?
Buzz, Chicago Rules, BTB,DKM,Lou, etc. make some purdy ones without laminating....
"Care Free Highway...let me slip away on you"

Offline pythonic

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I was talking about the America's test kitchen youtube video.  After the dough's -1st rise they roll out into rectangle and then spread butter and roll it back up eventually semi reballing it.  This gives u the layers like a crossaint (like giordanos has) and cannot be duplicated without.


« Last Edit: August 01, 2012, 06:03:55 PM by pythonic »
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Offline norma427

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The leftover piece of the dough from the Giordano’s deep-dish did make a tasty thin crust pizza. 

Norma
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Offline norma427

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Norma
Always working and looking for new information!

Offline norma427

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Norma
Always working and looking for new information!

Offline norma427

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Norma
Always working and looking for new information!

Offline norma427

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Norma
Always working and looking for new information!

Offline norma427

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Norma
Always working and looking for new information!


 

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