I made four different styles of pizza this weekend for my guests (NY style, Cracker style, Chicago deep dish, and this Chicago stuffed). While all the pizzas were delicious, everyone agreed that this Giordanos style stuffed pizza was the best!
This is a great recipe, even though the dough was dry, it rolled out easily after a two day rise in the refrigerator. My new Chicago Metallic non-stick pan
was a pleasure to use, the finished pizza slid out with no effort.
My only mistake was that I didn't dock the top layer of dough, so some huge air bubbles formed while it was cooking. I had to pop them in the oven which ruined the appearance slightly, but the taste and texture was spot on! I want more!