Author Topic: Perfect Giordano's-style Crust!  (Read 15139 times)

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Offline foodblogger

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Re: Perfect Giordano's-style Crust!
« Reply #25 on: January 31, 2006, 07:17:50 AM »
Stella looks awesome in the photo.  I pine away for some.  From what I remember it was one of the drier mozzarellas.  I think the pizza turns out a little better with a drier cheese.  Believe it or not, the store brand 'Best Choice' at Kansas City 'Hen House' grocery stores is actually a very good cheese for making deep dish pizza.


Offline buzz

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Re: Perfect Giordano's-style Crust!
« Reply #26 on: January 31, 2006, 11:29:49 AM »
Stella is excellent stuff! If you can't find it, try Sorrento. If not that, then Frigo--it's not nearly as good as the first two, but it's decent. Also, Safeway markets their own brands of cheeses (in bricks--in Chicago under the "Dominick's label)--I haven't tried the mozzarella yet, but the rest I've had are very good.

Offline Hi Gluten

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Re: Perfect Giordano's-style Crust!
« Reply #27 on: January 31, 2006, 04:10:18 PM »
I went to Sam's Club yesterday and looked for Stella, as recommended by several members. Found it in both block and shredded forms. Gotta a new batch of dough made up and will give it a whirl.

Thanx to all for the recommendation!  8)

Offline Locke

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Re: Perfect Giordano's-style Crust!
« Reply #28 on: February 10, 2006, 01:00:34 AM »
Inspired by pyegal in the previous thread http://www.pizzamaking.com/forum/index.php/topic,1184.msg21731.html#msg21731 I decided to try using myu  cast iron skillet for a deep dish pan. This wasn't exactly buzz's dough recipe as I cut down on the oil a bit and used "only" 4TBS. I also pressed the dough directly into the pan instead of rolling it out because I was feeling too lazy to clean the counter after rolling. Sauce was a 28oz can of Progresso crushed tomatoes(no 6in1 I'm sure) slightly drained. I think the crust is a tad too thick but I'm very pleased with it as a first attempt.

Offline Chicago Rules!!!

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Re: Perfect Giordano's-style Crust!
« Reply #29 on: February 11, 2006, 10:03:56 PM »
I scaled the recipe to 3 cups of flour. This is my hot fennel sausage pizza. And i added 1/4 cup corn meal.

Offline chiguy

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Re: Perfect Giordano's-style Crust!
« Reply #30 on: February 11, 2006, 10:15:58 PM »
 Hey Chicago Rules,
 Once again a great looking pizza, it looks like the real thing.
 At Giordnanos they do not use corn meal, but i have been adding some lately and like the taste and texture.    Chiguy

Offline Chicago Rules!!!

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Re: Perfect Giordano's-style Crust!
« Reply #31 on: February 11, 2006, 10:29:22 PM »
thanks Chiguy, next time ill ommit the cornmeal, even though it taste good.

Offline PizzaPolice

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Re: Perfect Giordano's-style Crust!
« Reply #32 on: February 16, 2006, 05:28:12 PM »
Good job, kid.   

Offline home made

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Re: Perfect Giordano's-style Crust!
« Reply #33 on: February 19, 2006, 01:55:34 PM »
Hey Buzz, first time post on this site. I've made pizza a home for a long time. Visited Chicago in Feb. and went to the Giordano's near the Sears Towerl. Loved it. Got some sauce on the stove right now. Just wanted to ask about the long rise time. The crust I make I let rise once, punch it down and let rise again. (about 3 hrs) What does the longer rise time do? Thanks, Dave


Offline buzz

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Re: Perfect Giordano's-style Crust!
« Reply #34 on: February 19, 2006, 02:55:58 PM »
Home made--

Glad you liked Giordano's! I don't personally cook the sauce--I don't think Giordano's does, either, although I haven't verified it. I know they use 6-in-1 tomatoes, and someone told me that they buy prepared sauce from 6-in-1.

About the proofing time--I only punch the dough down once, at the end of the proof time (about 8 hours usually). The long proofing time gives the dough a chance to develop more flavor. You can do a 24-hour refigerator rise, too--just make sure that you let the dough come back to room temperature the next day!

Offline home made

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Re: Perfect Giordano's-style Crust!
« Reply #35 on: February 19, 2006, 03:35:24 PM »
Thanks for the reply. Got another question. I've never seen any 6-1 tomatoes. Is this just 6 differant types of tomatoes in 1 can? I always use crushed tomatoes, cooked down with some seasoning it.
Thanks, Dave

Offline gottabedapan

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Re: Perfect Giordano's-style Crust!
« Reply #36 on: February 19, 2006, 04:26:57 PM »
Thanks for the reply. Got another question. I've never seen any 6-1 tomatoes. Is this just 6 differant types of tomatoes in 1 can?

6 in 1 is the brand name of a premier ground tomato product packaged by Escalon Premier Brands, located in Esclon, CA.


Offline buzz

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Re: Perfect Giordano's-style Crust!
« Reply #37 on: February 20, 2006, 12:26:43 PM »
You can order directly from Escalaon, or look for a brand of ground tomatoes in your grocery store. If you can't find ground, then used crushed (S&W, Contadina and Progresso are good). Even 6-in-1's can be bitter, and other brands can be very bitter, so I always add a tsp of sugar to a 28-oz. can.

Personally, I like an uncooked sauce better than a cooked one--you can experiment with both to see what appeals to you!

Offline dough_boy

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Re: Perfect Giordano's-style Crust!
« Reply #38 on: July 21, 2015, 10:20:17 AM »
Here is an old post:

2 cups KA AP
1 heaping TSP yeast
.50 cup, plus 2 TBS water
1 TSP sugar
.50 TSP sea salt
6 TBS oil (5 canola, 1 extra light olive oil)


Kneaded by hand for one minute, then let rise for 8 hours at room temperature. Then streched it out by hand this time, folded it in quarters. let the dough rest, then repeated folding. let it rest again, then pressed it by hand into 9.5" pan. Added .50 pound Sorrento mozzarella, and 6-in-1-based sauce. Cooked for 40 minutes in preheated 450 degree oven.

The result was very much like Giordano's, so I think that this much oil (6 TBS) is the trick. However, it was almost too biscuit-like, so next time I will knead the dough for two minutes to develop a little more gluten. I would recommned this to anyone who wants to try this version!


This is the basic formula--if you use Kosher salt, you should up it to around 1 tsp. Since I've been doing more trials I think that a 2-minute knead by hand makes a more authentic Giordano's crust. I also don't know if you need to do the folding trick (I got this from Tom Lehman and Giordano's does run their deep-dish dough through the sheeter twice, but I don't know if it makes any difference), and I don't know if rolling it out (mimicking a sheeter)versus pressing it into the pan makes any difference.

As for your leathery experience--the more you knead the dough, the more the gluten forms, and the more gluten you have, the more bread-like the dough will become. I don't know if this is what you mean by "leathery". Traditional Chicago deep-dish (Giordano's, Uno's, Malnati's, etc.) features a biscuit-like crust, which requires a much shorter kneading time.

Hope this helps!

Buzz

Buzz,
Thank you for posting the recipe.
I doubled it for a 14 inch pan.
I made the dough Thursday night around 9pm, left in fridge overnight and when I got home from work around 6pm on Friday - and I tossed dough in oven at 170 for 10 mins, let it rest 20 mins, then hit it again for 10 mins let it rest for 20 (while oven preheated to 450).  I pan formed it and cooked it for almost 30 mins. It was not stuffed. Came out wonderfully, very filling all that oil slows you down...lol


 

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