Problem solved? I've got a layered crust like Giordanos

[pythonic]

Hi everyone,

This mysterious characteristic has been bothering me so here goes....

How does Giordano's get that fabulous layered crust?  

[pythonic]

Giordano's sheets their dough, that is a fact.  Can you achieve 5-6 layers using only a sheeter?  Are they doing something else to their dough where it is commissioned?  

Since I do not own a $3000 sheeter I had to find another way.
For this experiment, I incorporated the jelly roll lamination as seen here.  

http://www.browneyedbaker.com/2012/03/05/chicago-style-deep-dish-pizza/

<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>

I modified Buzz's old recipe just a bit and here is what I came up with.

1.5 cups KA AP
1/2 cup water
3 T canola oil
0.80 t yeast
0.40 t Kosher salt
0.40 t sugar

I proofed the yeast in 110F water, added it to flour, salt, sugar, and oil. Kneaded it about 1.5 minutes (less than 2 minutes). Let it rise at room temperature for 1.5 hours. I punched it down and proceeded with the jelly roll lamination technique.  Tossed in the fridge for 10 hours and baked after a 1.5 hr warmup at 450 for 30 minutes.

Results were very very good.  A little bit too oily/buttery but that can be fixed.  I achieved roughly 6-7 layers and this was one of the best deep dishes I have ever made.  For me it blew Gino's East out of the water.

Giordano's crust is drier which is what I am trying to achieve here so I will go with less butter in the lamination process as well as in the deep dish pan.  Maybe even cut the hydration a bit too and try longer bake times.

All in all this experiment was a grt success and I believe we are getting closer to making an exact duplicate.

P.S.  This pizza does not include the thin top dough under the sauce.  I ran out of dough

Here are the pics.

[Chicago Bob]

Looking good my man. 

What size pan an how much butter did shmear?   
Rolling the dough out an additional time and bookfolding will give many, many more layers....

[pythonic]

Thanks.  I used a 9 inch pan and prolly used around 4 Tbs butter.   Recommend going with 1.5 Tbs and cooking for 35 mins.

[pythonic]

Is it possible to get layers without the butter?

[Chicago Bob]

Is it possible to get layers without the butter?

No, you still need the butter,
This goes to my mentioning of Julia Child....I believe she sorta pioneered people to try and make puff pastry at home.
 Just imagine you have a deck of cards with butter in between each card....now cut, or fold the deck over on top of itself......twice as many layers. 

The colder the butter and the dough is on puff pastry the more it will puff and separate it's layers...

[Chicago Bob]

Thanks.  I used a 9 inch pan and prolly used around 4 Tbs butter.   Recommend going with 1.5 Tbs and cooking for 35 mins.

Or less oil an a 'lil mo buttah...?

[pythonic]

I'm gonna try using crisco vs butter next time when I laminate.  The butter was a tad too rich for me.

[Chicago Bob]

Ten-fo...my girlfriend has some butter flavored crisco that I'll try

[Garvey]

Great looking pie!

Would brushed on oil work in place of butter, or do you need to use a solid fat like butter or shortening?

[Chicago Bob]

I think fazzari recently talked about this....the oil mixes into the dough, butter/shortening/lard not as significantly. Therefore the fat barrier stays there and is then able to "cook", thus creating the separate layers..

[pythonic]

Yea, something to do with the steam causing the pockets.