My first DD

[Pete-zza]

Thanks, Peter.  That confirms my personal experience that Giordano's dough is quite dry and flavorless.  It reminded me more of matzoh than pizza.  Their thin crust was also bland (presumably the same dough is used).

Garvey,

I found more of my notes on the old Giordano's dough recipe. The recipe itself was from 1974-1975. And the solid fat was margarine.

If I recall correctly, the Giordano dough recipes on the forum call for considerably more than 6% total fat.

Peter

[Garvey]

Peter:

You're right: the forum recipes call for the 15-17% range.  Much more agreeable to my tastes.  I think we're just making spinach stuffed pizza and calling it Giordano's as a hat tip.

Cheers,
Garvey

[MightyPizzaOven]

For my second attempt, I baked at lower Temp and for 20 minutes, rotated a 1/4 turn every 5 minutes (used the heart as pointer, to keep track). I used the same ingredients as the last time except I used fire roasted crushed tomato instead of diced tomato, and added a can of sliced mushroom while precooking Italian Sausage. It didn't taste as heavy as last for some reason, even thought I used the same amount of oil. Definitely a repeat.

[Chicago Bob]

Why the precooked sausage Bert?

[MightyPizzaOven]

I have not tried, not to precook but I think it will be greasy plus I can do without the colories from the fat.

[CDNpielover]

^^I hear you, but that's where all the flavor comes from!

[MightyPizzaOven]

Still keep plenty of flavor. I like to sauté onion and red / yellow pepper with the sausage next time.

I had left over for breakfast this morning, I was really good.

[Chicago Bob]

Well, as long as you're not serving that to people used to traditional DD pizza...go for it.
I understand your health benefits/concerns but for me this is a once in a while special treat...I',, take the good 'ol greasy chicago sausage flavah. 

[MightyPizzaOven]

It is getting harder and harder to loose weight, I can't afford special treat. Since I never had Chicago DD before, hopefully one day I can experience what I am missing , at least once.

What other possible ingredients typically used in DD?

[Chicago Bob]

It is getting harder and harder to loose weight, I can't afford special treat. Since I never had Chicago DD before, hopefully one day I can experience what I am missing , at least once.

What other possible ingredients typically used in DD?

Raw sausage is King.....fresh mushrooms, raw onions, raw green peppers, pepperoni...that makes a great pie Bert but is pushing the toppings envelope. You''ll typically see this pizza ordered with just a topping or 2 of the "big 5".....sausage, mushroom,onion,olive, green pepper. "Big 5" being jargon for typical Chicagoland area..."special" or "classic" where you will get a pizza with all though ingredients, DD or thin...over the years the olives have been dropped from a "classic".

[MightyPizzaOven]

Thanks Bob

[MightyPizzaOven]

Yesterday deep dish...Provolone Cheese, Mozerella Cheese, Italian Mild Sausage, Onion, Green Bell Pepper, Mushroom, Tomato Sauce... I didn't pre-cook the sausage this time...it tasted really good.



For more pics see http://www.facebook.com/media/set/?set=a.474567435939659.107663.360256574037413&type=1

[Chicago Bob]

Yesterday deep dish...Provolone Cheese, Mozerella Cheese, Italian Mild Sausage, Onion, Green Bell Pepper, Mushroom, Tomato Sauce... I didn't pre-cook the sausage this time...it tasted really good.



For more pics see http://www.facebook.com/media/set/?set=a.474567435939659.107663.360256574037413&type=1

Link is not working Bert ?

[MightyPizzaOven]

It is a link a mightypizzaoven facebook page.. I guess you have to have facebook account to see it.  I posted this post using an Ipad... I am having issues using picresize.com on the ipad. I will post better pics later.

[MightyPizzaOven]

Here's more pics... Baking time 20 minutes..