Author Topic: My Giordano's attempt  (Read 2199 times)

0 Members and 1 Guest are viewing this topic.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21621
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: My Giordano's attempt
« Reply #60 on: February 20, 2014, 04:02:09 PM »
I vote for Margarine because that what they said is used in the pan.

I have never mixed in oil fist so really interesting in seeing how this turns out.  It looks like it will be a pretty tender crust.

I vote Margarine.


Thanks PizzaGarage and Nate for voting for the margarine.  I am not good at looking at Nutritional Facts and know which one would be the best to try. 

PizzaGarage,  Nate has been mixing his oil in first too. 

Norma
Always working and looking for new information!


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21621
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: My Giordano's attempt
« Reply #61 on: February 22, 2014, 10:56:03 AM »
The attempted Giordano's dough ball doesn't look like it has fermented a lot until this morning.  For the amount of ADY used and the sugar amount does anyone think I should try this dough ball today, or do they think it will last until tomorrow?

Norma
Always working and looking for new information!

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21900
  • Location: Texas
  • Always learning
Re: My Giordano's attempt
« Reply #62 on: February 22, 2014, 11:13:33 AM »
Norma,

Nate or one of our other Chicago deep-dish/stuffed pizza experts might have a better feel for this than I, but since you are going to roll out the dough and force out all or most of the trapped gases anyway, another day of cold fermentation might not be the end of the world. At 3% sugar, I don't envision sugar depletion. Since you made the dough on 2/19, I assume that the total fermentation period would be 4 days if you add another day of cold fermentation. 3-4 days is what I read as being used by Giordano's. So, your results would be instructive, one way or the other.

Peter

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21621
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: My Giordano's attempt
« Reply #63 on: February 22, 2014, 11:58:10 AM »
Norma,

Nate or one of our other Chicago deep-dish/stuffed pizza experts might have a better feel for this than I, but since you are going to roll out the dough and force out all or most of the trapped gases anyway, another day of cold fermentation might not be the end of the world. At 3% sugar, I don't envision sugar depletion. Since you made the dough on 2/19, I assume that the total fermentation period would be 4 days if you add another day of cold fermentation. 3-4 days is what I read as being used by Giordano's. So, your results would be instructive, one way or the other.

Peter

Peter,

Yes, the dough would have 4 days of fermentation if it is used tomorrow.  Thanks for your thoughts!

Norma
Always working and looking for new information!

Offline pythonic

  • Registered User
  • Posts: 2050
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: My Giordano's attempt
« Reply #64 on: February 22, 2014, 02:09:25 PM »
Id give it a shot Norma.  G's dough doesn't look very fermented either.

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

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21621
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: My Giordano's attempt
« Reply #65 on: February 22, 2014, 03:31:02 PM »
Id give it a shot Norma.  G's dough doesn't look very fermented either.

Nate

Nate,

Thanks for telling me Giordano's dough does not look very fermented either.  Do you know how much sauce and cheese I would need to add for the 12 pan?

I will see how the dough behaves, or doesn't behave tomorrow.

Norma
Always working and looking for new information!

Offline pythonic

  • Registered User
  • Posts: 2050
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: My Giordano's attempt
« Reply #66 on: February 22, 2014, 08:56:17 PM »
Nate,

Thanks for telling me Giordano's dough does not look very fermented either.  Do you know how much sauce and cheese I would need to add for the 12 pan?

I will see how the dough behaves, or doesn't behave tomorrow.

Norma

Probably a pound of cheese.  For the sauce you only want it to be 1/4 inch thick on top.

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

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21621
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: My Giordano's attempt
« Reply #67 on: February 22, 2014, 09:11:12 PM »
Probably a pound of cheese.  For the sauce you only want it to be 1/4 inch thick on top.

Nate

Thanks Nate!

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21621
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: My Giordano's attempt
« Reply #68 on: February 23, 2014, 01:20:00 PM »
This was my attempt today at a Giordano's pizza today.  I think I rolled a little too much for the bottom crust.  There was 1 lb. of LMPS mozzrella used for this pizza and spinach.

I think it can be seen that there were a few oil spots in the dough skin when it was rolled out some.

I seasoned the aluminum pan a little more this morning.  The stuffed crust pizza was baked at 465 degrees F for 35 minutes on the bottom rack on the stone.

At least in my opinion this crust and whole pizza tasted a lot better than the last one I made.

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21621
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: My Giordano's attempt
« Reply #69 on: February 23, 2014, 01:22:57 PM »
Norma
Always working and looking for new information!


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21621
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: My Giordano's attempt
« Reply #70 on: February 23, 2014, 01:25:01 PM »
Norma
Always working and looking for new information!

Offline PizzaGarage

  • Registered User
  • Posts: 135
  • Location: Chicago
Re: My Giordano's attempt
« Reply #71 on: February 23, 2014, 03:25:43 PM »
How did you like the crust, was it buttery and tender?

The color looks great, did the margarine add any off or burnt flavor or was is more buttery?

Looks like a great pizza....

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21621
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: My Giordano's attempt
« Reply #72 on: February 23, 2014, 05:13:07 PM »
How did you like the crust, was it buttery and tender?

The color looks great, did the margarine add any off or burnt flavor or was is more buttery?

Looks like a great pizza....

PizzaGarage,

I did like the crust.  It did not taste buttery to me though, but it was somewhat tender.  I would not say it was flaky though.  The margarine did not add any off taste or burnt flavor.  If I did not know better I could not have been able to tell there was the second crust above the cheese and spinach.  I added Red Cow Parmesan and good a Romano cheese on top of the sauce. 

This are two photos after the slices were cold.

Norma
Always working and looking for new information!