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Author Topic: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)  (Read 2710 times)

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Offline norma427

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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #20 on: July 27, 2012, 11:06:14 PM »
Quote from: loowaters on July 27, 2012, 10:18:30 PM
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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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #21 on: July 27, 2012, 11:09:19 PM »
Quote from: JConk007 on July 27, 2012, 10:30:55 PM
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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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #22 on: July 28, 2012, 09:26:34 AM »
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...
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Offline norma427

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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #23 on: July 28, 2012, 11:28:01 AM »
Quote from: Chicago Bob on July 28, 2012, 09:26:34 AM
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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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #24 on: July 30, 2012, 06:31:51 PM »
norma -

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

 :chef:
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Offline Meatballs

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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #25 on: July 30, 2012, 06:55:42 PM »
Norma,

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

Ron
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Offline norma427

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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #26 on: July 30, 2012, 09:00:30 PM »
Quote from: CDNpielover on July 30, 2012, 06:31:51 PM
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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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #27 on: July 30, 2012, 09:04:33 PM »
Quote from: Meatballs on July 30, 2012, 06:55:42 PM
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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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #28 on: July 30, 2012, 09:48:56 PM »
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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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #29 on: July 30, 2012, 10:20:00 PM »
Quote from: pythonic on July 30, 2012, 09:48:56 PM
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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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #30 on: July 31, 2012, 10:50:44 AM »
Quote from: Meatballs on July 30, 2012, 06:55:42 PM
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.
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Offline pythonic

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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #31 on: August 01, 2012, 05:01:00 PM »
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.
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Offline Chicago Bob

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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #32 on: August 01, 2012, 05:16:16 PM »
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....
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Offline pythonic

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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #33 on: August 01, 2012, 05:52:21 PM »
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.

<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>

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

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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #34 on: August 01, 2012, 09:51:01 PM »
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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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #35 on: August 01, 2012, 09:52:37 PM »
Norma
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Offline norma427

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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #36 on: August 01, 2012, 09:53:41 PM »
Norma
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Offline norma427

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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #37 on: August 01, 2012, 09:54:45 PM »
Norma
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Offline norma427

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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #38 on: August 01, 2012, 09:55:41 PM »
Norma
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Offline norma427

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Re: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)
« Reply #39 on: August 01, 2012, 09:56:49 PM »
Norma
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