Author Topic: Definitive Closest Giordano's Clone as of 6/12/13?  (Read 31176 times)

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Offline Aimless Ryan

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #225 on: January 06, 2014, 10:19:43 PM »
Tom, my sauce recipe is in no way representative of Giordano's sauce, as far as I know. My sauce is based on things people have said about Giordano's sauce, but it's still just a totally blind stab at recreating a sauce I've never tasted. So yeah, go ahead and use fresh garlic.

Bob, from what I've read, it seems pretty clear that Giordano's ferments 3-4 days. Nate posted a video several pages back in which a Giordano's regional manager says they bake 35 minutes at 465 degrees. I have no reason to believe the manager was being deceptive about this or anything else he said. At home I've baked most of my pizzas for 35 minutes at 460. Walter's oven was 450, and I pulled that pizza after about 30 minutes.
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.


Offline Chicago Bob

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #226 on: January 06, 2014, 10:47:10 PM »
Tom, my sauce recipe is in no way representative of Giordano's sauce, as far as I know. My sauce is based on things people have said about Giordano's sauce, but it's still just a totally blind stab at recreating a sauce I've never tasted. So yeah, go ahead and use fresh garlic.

Bob, from what I've read, it seems pretty clear that Giordano's ferments 3-4 days. Nate posted a video several pages back in which a Giordano's regional manager says they bake 35 minutes at 465 degrees. I have no reason to believe the manager was being deceptive about this or anything else he said. At home I've baked most of my pizzas for 35 minutes at 460. Walter's oven was 450, and I pulled that pizza after about 30 minutes.
Thanks Ryan...I'm going to follow your lead and if fancy pants Mr. Garvey don't like dat then the Devil may care!!   >:D
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Offline Garvey

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #227 on: January 07, 2014, 08:09:22 AM »
Thanks Ryan...I'm going to follow your lead and if fancy pants Mr. Garvey don't like dat then the Devil may care!!   >:D

What?  Fail to follow the joke here, C-Bob.

Offline CDNpielover

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #228 on: January 07, 2014, 11:20:11 AM »
I don't think it's a joke, Garvey.   :chef:

Offline Garvey

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #229 on: January 07, 2014, 11:04:11 PM »
Still not following.  Am I "fancy" about bake times... whatever that means? ???

Offline TomN

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #230 on: January 08, 2014, 12:56:17 AM »
Hi Ryan,

I made a deep dish pizza tonight with dough that i made with Blue Moon Beer. it turned out good, but I like my pizzas that are made on the pizza screen the best.  Take a look at my link. Thanks for the dough ball measurements on your thread.

TomN

http://www.pizzamaking.com/forum/index.php/topic,17415.msg295840.html#msg295840
« Last Edit: January 08, 2014, 12:59:36 AM by TomN »

Online Pete-zza

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #231 on: January 08, 2014, 08:58:57 AM »
Still not following.  Am I "fancy" about bake times... whatever that means? ???
Garvey,

Knowing that Bob likes to tease people, my first instinct was that he was teasing you. But when I am not sure whether someone is joking or not, I just ignore the statement. It's a problem with words. The reader can make them mean just about anything. But unfortunately they tend to see the worst possible meaning as it affects them. For this reason, it is usually a good idea to avoid sarcasm or even satire in posts, and sometimes even humor. More than once I have composed posts that were intended to convey humor or satire but, upon further reflection, went back and deleted the posts because I was afraid that my comments would be taken the wrong way.

All that matters to me is that you are a good man, and you have made valuable contributions to the forum.

Peter
« Last Edit: January 08, 2014, 09:01:12 AM by Pete-zza »

Offline Chicago Bob

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #232 on: January 08, 2014, 10:46:17 AM »
Garvey,

Knowing that Bob likes to tease people, my first instinct was that he was teasing you.

All that matters to me is that you are a good man, and you have made valuable contributions to the forum.

Peter
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Offline Garvey

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #233 on: January 08, 2014, 04:28:14 PM »
Aw, thanks, fellas.   :)


Offline Omahachicagostuffed

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #234 on: January 13, 2014, 12:56:11 PM »
Hi Guy's,

Been making Giordano's style pizza for 20 years in Iowa City.  The joint was named the best pizza in Iowa last year by zagut.  Here is the Giordano's stuffed sauce recipe.  It's awesome and legit.  Enjoy.

Stanislaus Alta Cucina
Stanislaus 7/11
Veg. Oil
Oregano
Garlic Salt
Granulated Garlic
Salt

That's all.  The amounts I have are for bulk sorry.  We crush the Alta Cucina by hand and mix with the 7/11 before adding the oil and spices.

Offline pythonic

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #235 on: January 13, 2014, 03:20:19 PM »
Hi Guy's,

Been making Giordano's style pizza for 20 years in Iowa City.  The joint was named the best pizza in Iowa last year by zagut.  Here is the Giordano's stuffed sauce recipe.  It's awesome and legit.  Enjoy.

Stanislaus Alta Cucina
Stanislaus 7/11
Veg. Oil
Oregano
Garlic Salt
Granulated Garlic
Salt

That's all.  The amounts I have are for bulk sorry.  We crush the Alta Cucina by hand and mix with the 7/11 before adding the oil and spices.

Any hints about the dough?  What type or types of fat are they using?  What type of flour?

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

Offline Omahachicagostuffed

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #236 on: January 13, 2014, 04:13:56 PM »
Dough originally was Ceresota but any 11.5 protein should work.  Use 6% Oil 2% Margarine.

Offline pythonic

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #237 on: January 13, 2014, 04:35:32 PM »
Dough originally was Ceresota but any 11.5 protein should work.  Use 6% Oil 2% Margarine.

Their dough has a very distinct flavor.  No secret ingredient?
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Offline Omahachicagostuffed

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #238 on: January 13, 2014, 05:19:19 PM »
No not on my recipe.  Maybe the oil as corn oil and using the margarine to get the texture and some subtle flavor.

Offline pythonic

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #239 on: January 14, 2014, 07:38:05 AM »
I'd like to share something I found online which I think is crucial in nailing Giordanos layered crust.  This should enable us to take the next step.

http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe.html

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

Offline Aimless Ryan

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #240 on: January 15, 2014, 10:20:46 AM »
Hi Ryan,

I made a deep dish pizza tonight with dough that i made with Blue Moon Beer. it turned out good, but I like my pizzas that are made on the pizza screen the best.  Take a look at my link. Thanks for the dough ball measurements on your thread.

TomN

http://www.pizzamaking.com/forum/index.php/topic,17415.msg295840.html#msg295840
OK, Tom. Important things first. I'm gonna be blunt. Don't be offended by my bluntness, because I'm just trying to help.

The pizza in your linked post is neither a stuffed pizza nor a proper deep dish pizza. The dough appears to resemble Giordano's style dough, but it is nothing like Malnati's style deep dish dough. (Giordano's/stuffed is not deep dish. It just looks like deep dish.)

In your private message, you mentioned the cheese browning too much, and I replied by asking if you were adding dough to the pan, followed by cheese, then toppings, then sauce. Well, now I know. If you're shooting for deep dish, cheese (preferably sliced) should be placed on the dough before anything else. That alone will eliminate your overbrowning problem. With stuffed, the shredded cheese (and a lot of it) goes between a bottom and top crust, like a pie. (Having not read much about the history of stuffed pizza, I think this style was first created in an attempt to make literally a pizza pie, because that's exactly what it is.)

You might be able to make the pictured pan work, but it appears to be too shallow for deep dish, and it is definitely too shallow for stuffed. I can't tell if the pan is 1" deep or 1-1/2" deep. Regardless, you probably want to season the outside of the pan (if it's not already seasoned, which I assume it's not). You can also season the inside if you want. (Might as well.) I think the second link I shared with you in the private message should help you with that.

Even though that pizza is neither a proper deep dish nor a stuffed pizza: If you like it, keep doing it.
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline pythonic

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #241 on: January 15, 2014, 04:05:45 PM »
I'd like to share something I found online which I think is crucial in nailing Giordanos layered crust.  This should enable us to take the next step.

http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe.html

The recipe used to make this crust above.

* 100% flour
* 7% sugar
* 80% butter
* 0.75% salt
* 25% water

To achieve the Giordano's layers the fat content must be high, not sure if that high though.  Any thoughts?
The dough making procedure is just as important as well if you want layering.
« Last Edit: January 15, 2014, 06:26:25 PM by pythonic »
If you can dodge a wrench you can dodge a ball.


Offline pythonic

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #242 on: January 15, 2014, 04:08:31 PM »
No not on my recipe.  Maybe the oil as corn oil and using the margarine to get the texture and some subtle flavor.

Check your PM please.
If you can dodge a wrench you can dodge a ball.

Offline Aimless Ryan

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #243 on: January 16, 2014, 09:51:52 AM »
OK, Tom. Important things first. I'm gonna be blunt. Don't be offended by my bluntness, because I'm just trying to help.

The pizza in your linked post is neither a stuffed pizza nor a proper deep dish pizza. The dough appears to resemble Giordano's style dough, but it is nothing like Malnati's style deep dish dough. (Giordano's/stuffed is not deep dish. It just looks like deep dish.)

TomN, I want to apologize if I sounded at all mean or condescending in my previous (partially-quoted) post. That's not what I intended, and the post didn't sound that way to me when I wrote it. But it does sound that way now when I re-read it, and I don't like that. I was truly trying to be helpful, and no one has indicated that I sounded like a jerk, but I just feel like I did. So I'm sorry if my words made that kind of impression with you or anyone else.
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline pythonic

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #244 on: January 23, 2014, 07:26:11 PM »
Found a new Giordanos vid we haven't seen.

http://vimeo.com/m/20711435
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Offline Chicago Bob

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #245 on: January 23, 2014, 08:09:42 PM »
That's pretty funny...just as the manager is saying; "if I have a bad dough...."  the video is showing the pizza maker using a dough with a gaping hole in it!  ;D

Bob
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Offline pythonic

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #246 on: January 23, 2014, 08:44:06 PM »
That's pretty funny...just as the manager is saying; "if I have a bad dough...."  the video is showing the pizza maker using a dough with a gaping hole in it!  ;D

Bob

I know right.  I read a comment from a ex employee today that confirmed my suspicion that the dough is pre laminated with cold butter before being sheeted. 
If you can dodge a wrench you can dodge a ball.

Offline Luscus

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #247 on: June 05, 2014, 03:05:24 PM »
Hi guys

I don't mean to artificially revive an old thread. But I just wanted to say thank you to you all. I've read a tremendous amount on this forum as an unregistered observer, but I've finally registered. This topic has been tremendously interesting and useful. I'm going to try and make one in the next couple of weeks and will post the result. I made buzz's interpretation last night and although pleasant was too 'bready' and yeasty. Although the last might be my own fault.

I'll post to let you know how I got on.

Thanks

Luscus

Offline TomN

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #248 on: June 05, 2014, 05:54:14 PM »
TomN, I want to apologize if I sounded at all mean or condescending in my previous (partially-quoted) post. That's not what I intended, and the post didn't sound that way to me when I wrote it. But it does sound that way now when I re-read it, and I don't like that. I was truly trying to be helpful, and no one has indicated that I sounded like a jerk, but I just feel like I did. So I'm sorry if my words made that kind of impression with you or anyone else.

Ryan,

Life is good. No worries. We all have different ideas of how we like our pizza or how they should be made. Anyhow, I just like what beer does for pizza dough and having some left over to drink.

TomN
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I was wine tasting the other day and saw a sign on the wall that read: "Don't take life too seriously. Nobody gets out alive anyway."

Offline Giorgi

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Re: Definitive Closest Giordano's Clone as of 6/12/13?
« Reply #249 on: August 30, 2014, 08:10:43 AM »
Hi Guy's,

Been making Giordano's style pizza for 20 years in Iowa City.  The joint was named the best pizza in Iowa last year by zagut.  Here is the Giordano's stuffed sauce recipe.  It's awesome and legit.  Enjoy.

Stanislaus Alta Cucina
Stanislaus 7/11
Veg. Oil
Oregano
Garlic Salt
Granulated Garlic
Salt

That's all.  The amounts I have are for bulk sorry.  We crush the Alta Cucina by hand and mix with the 7/11 before adding the oil and spices.

Is it possible to get bulk amounts?