Author Topic: Ventured into the deep again, with a Giordano’s stuffed deep-dish (with pics)  (Read 6988 times)

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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


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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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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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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
If you can dodge a wrench you can dodge a ball.

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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

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.

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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.
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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....
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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 »
If you can dodge a wrench you can dodge a ball.


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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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Norma

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Norma

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Norma

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Norma

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Norma

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Norma

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Norma


Offline Chicago Bob

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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.



Thanks for that link Nathan...I had forgotten about that one. Looks like a winner...are you going to try it? I've never had a Giordano's...wish I knew what this mystery flavor in the crust is that you mentioned. Do you think it might be lard?
"Care Free Highway...let me slip away on you"

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Could be.  Their end crust is like a crossaint/biscuit but it tastes heavenly.
If you can dodge a wrench you can dodge a ball.

Offline Pete-zza

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Do you think it might be lard?

Bob,

The last ingredients list that I saw for the Giordano's dough was at Reply 23 at http://www.pizzamaking.com/forum/index.php/topic,5674.msg51855.html#msg51855. That was in 2008. As you know, Giordano's later filed for bankruptcy so anything could have happened to the dough once they worked their way out of bankruptcy. Giordano's has never publicly posted Nutrition Facts for their pizzas and, even if they did, it would be very difficult to reverse engineer and clone their pizzas from the Nutrition Facts because there are too many moving parts.

A member who was privy to one of the very early Giordano's doughs (circa 1974-1975) once shared the recipe with me. That recipe included margarine and vegetable oil, in surprisingly small amounts (total combined fat), but no lard. Lard is frowned upon these days so it is not surprising that Giordano's went to vegetable oil.

Peter

Offline Chicago Bob

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Ten-fo...thanks guys.
"Care Free Highway...let me slip away on you"


 

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