After having visited Giordano's a couple of times during my Chicago Extended Pizza Crawl
, I decided it would be fun to try making this style of pizza at home.
This is my best attempt to date.
Using a 10" x 2" pan, the formulation I used is as follows:
Flour (100%): 584.95 g | 20.63 oz | 1.29 lbs
Water (48%): 280.78 g | 9.9 oz | 0.62 lbs
IDY (.5%): 2.92 g | 0.1 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
Salt (1.8%): 10.53 g | 0.37 oz | 0.02 lbs | 2.19 tsp | 0.73 tbsp
Corn Oil (8%): 46.8 g | 1.65 oz | 0.1 lbs | 10.4 tsp | 3.47 tbsp
Total (158.3%): 925.98 g | 32.66 oz | 2.04 lbs | TF = 0.09
Single Ball: 462.99 g | 16.33 oz | 1.02 lbs
I used a nominal dough size of 15.2 inches in the dough calculator. I used this large size of pizza diameter in order to be sure I would have plenty of dough to work with. It's better to have too much rather than not enough dough with this style.
This formulation is loosely based on this post
by Aimless Ryan because I thought his pizza looked very close if not identical to an actual Giordano's pizza. My only changes were to increase the hydration, fat and salt a little bit.Ingredients
Flour: I used ConAgra Full Power High Gluten Flour. I like the high gluten flours for this, but All Trumps would probably be too tough and chewy
Sauce: I used a variation on Norma's sauce that she uses on her Boardwalk pizzas using Stanislaus Saporito Heavy Puree as the base.
In an early post by member Buzz regarding Giordano's pizza, he describes the sauce as follows:The sauce is (Escalon) 6-in-1 tomatoes--there's a bit of heat in it, which means they're adding red pepper flakes. The closest I've come is to add crushed garlic, S and P (the sauce is salty), red pepper flakes, sugar, and dried "pizza seasoning" (basil, oregano, fennel, garlic, etc.). Then Parmesan on top.
I more or less agree with this, but I don't recall seeing any pieces of garlic in the Giordano's sauce so it is possible that garlic powder is used instead. I didn't taste any fennel in the sauce. In general, I would use an uncooked, good quality crushed tomato product, partly drained with oregano, red pepper flakes, garlic powder, onion powder, salt and pepper to taste.
Cheese: 16 ounces of the best quality shredded mozzarella cheese you can find (I used Saputo Gold Premium in this pie and I liked it a lot, even though it is only part skim rather than whole milk) (I believe Girodano's uses shredded whole milk Stella cheese.)Work Flow:
Dry ingredients: Put flour, IDY, and Salt into mixing bowl. Whisk mixture together.
Wet ingredients: Add corn oil to water, stir to combine.
Add wet ingredients to dry ingredients in mixing bowl.
Use paddle attachment on low setting to combine all ingredients, about 1 minute.
Dough may appear "scrappy." Use hands to press into a dough ball and place all of the dough into a large ziplock bag. Place into the refrigerator for at least 4 hours or preferably overnight.
Divide dough into 2 equal sized portions. Either leave out at room temperature in covered containers for at least 4 to 6 hours or place dough into a barely warm oven with a glass of hot water for 15 or 20 minutes to bring dough up to room temperature or slightly warmer.
Roll out one ball of dough with a rolling pin. Dough should be slightly less than 1/4 inch thick when rolled out. Coat the bottom and sides of your deep dish pizza pan with butter or margarine. Place the rolled out dough into the pizza pan, pressing firmly along the bottom and sides of the pan. Use a knife to cut away excess dough from the sides of the pan. A larger rolling pin also works well to remove the excess dough.
mild Italian sausage and/or other meats onto the dough. Sausage needs to go on first, then pepperoni and other meats. Add shredded
cheese over the meat(s). Use 16 ounces of shredded mozzarella or a mozzarella / provolone blend if your mozzarella doesn't melt well or needs some additional flavor.
Roll out 2nd dough ball with rolling pin to about the same size. Place the rolled out dough over the cheese and meat in the pizza pan and use knife to cut away excess dough from the edge of the pan. Press the 2 doughs together firmly all the way around the pizza pan so that they combine into one. Use a little water on hands if dough is very dry and not sticking together.
Tear or cut some holes in the top layer of dough to allow for venting during the bake.
Add tomato sauce to top layer of dough. Sprinkle with grated Parmesan and place into lower rack of an oven pre-heated to 450 degrees.
For best results place the pizza on a screen on top of a pre-heated pizza stone for the entire bake. Bake about 35 to 40 minutes. It will likely be necessary to place a large piece of aluminum foil over the top of the pizza about half way through the bake to prevent over-browning of the top crust edge.
I really like this pizza and at times felt like I was eating the real deal. I hope others will give this method a try and report back with their experiences. All questions, comments and suggestions are welcome!
For those interested, my 10-year old son made this video of me making this pizza for his Youtube channel