Weights and pix from Loo
Weights and pic from Jdurg
Weights and pix from Garvey
Weights and pix from haybot
Weights and pix from Elevenbravo and Peter
Weights and pix from Wazatron
Weights and pix from Buzz, Peter, and DKM
And I'll just stop there.
My current best-yet Giordano's style dough formula (for at least a three-day cold ferment) is:
100% Flour (probably Power flour)
Following are selected specific percentages of some of the ingredients of the formulas you linked to. The things I list here represent components of these formulas that make them considerably different than my formula. Most of them have a very high fat percentage, which, as I read through the other Giordano's threads, was the one characteristic that would instantly tell me to move on to the next reply. That's because when I started "researching" Giordano's pizza, as I've already said earlier in this thread, I could tell just by looking at pictures of Giordano's dough and Giordano's crust that the fat percentage of their dough was significantly lower than deep dish dough. Yet when I looked through the Giordano's threads, all I saw was dough formulas (or, more commonly, volumetric recipes) that contained fat percentages above 16%, which is exactly what I see when I follow your links.loowaters
18% corn oil
The hydration figure here is reasonably close to my hydration figure, but this formula contains three times more fat than my formula, which totally negates the similar hydration figure. This dough does not resemble my dough at all.Jdurg
20.5% corn oil
Did not include bakers' percents, which says to me every time, "Next!"
Additionally, this formula does not resemble my formula in any way.Garvey
17% corn oil
Like loowaters, your hydration figure resembles mine, but the oil figure makes it an entirely different dough.haybot
Did not specify what kind of yeast (1.25%).
Did not include bakers' percents.
I admit you kinda got me with this one. Kinda. This formula is in the same ballpark as mine, with 40% water (reasonably similar to mine) and 6% fat (identical to mine). Apparently I didn't pay much attention to this one when I read these threads because it does not list bakers' percents. I rarely pay attention to any recipe that does not list bakers' percents because bakers' percents are the most important, most helpful part of a recipe. Generally when someone does not list bakers' percents, it's a good sign that extensive analysis of their post(s) will end up being a waste of time.
I do remember haybot's pictures, though, and I remember thinking they were probably by far the best-looking Giordano's style pictures I saw anywhere, either here or elsewhere on the internet. That is, haybot's pictures looked more like Giordano's to me than any other pictures I saw.Peter's translation of ElevenBravo
16.7% corn oil
I watched ElevenBravo's videos. I remember them vaguely, but I can't remember much or anything about them. My guess, considering the 16.7% corn oil, is that I moved on pretty quickly because he wasn't making the same kind of pizza I intended to make.
I definitely paid plenty of attention to Peter's replies, though, simply because they were replies from Peter. One thing I definitely took from Peter's post is that the baked weight of a 10" Giordano's cheese pizza should be 42 oz. Although I came up with essentially the same target pizza weight before I ever saw Peter's post, I definitely used Peter's information as a hint that I was headed in the right direction.Wazatron
16.7% corn oil
This formula is almost identical to the previous formula. My formula does not resemble either of them. Again, whenever I saw that much fat in someone's formula, I quickly moved on to the next reply. I'm not making the same pizza these guys are making, which is why I have not cited them as having influenced either my formula or my workflow. If I said they did influence my work, I'd be lying. Are you saying you want me to lie?
Wazatron's pics look pretty good, but the dough does not resemble the dough in Giordano's videos. Both the dough and the crust appear to contain considerably more fat than Giordano's dough or crust, so I moved on pretty quickly after seeing it. It was simply not what I was looking for.
Your last link still doesn't work. However, I'm familiar enough with Buzz's work to know: 1) He refuses to use either bakers' percents or weight measurements; 2) Volumetric flour measurements cannot be translated to weight measurements with any accuracy; 3) Buzz kept insisting that Giordano's pizza does not contain a top crust. He said this over and over, and he kept calling it deep dish; and 4) Even with with a recipe expressed in volumetric measurements, I could tell the oil percentage in Buzz'a dough was way up there; possibly well over 20%.
You have linked to one
example of a Giordano's clone attempt that used dough bearing any resemblance to my dough. And even that one is only sorta close, as opposed to actually close. You're trying to say there were many others who did a similar style of pizza before me and documented it thoroughly, but your own evidence fails to support that claim in any way. All you've shown is that at least a handful of people have attempted to make pizza that resembled Giordano's pizza. Theirs may have been more on the mark than mine, or they might have been more off the mark than mine, but there is no doubt that none of those pizzas is remotely similar to my pizzas. Except maybe haybot's.
I'm not looking for a fight or a flame; that's just the simple truth.