When we lived in Chicago we fell in love with Giordano's world famous deep dish stuffed spinach pizza. It's so good that devote fans will fly to Chicago for it. Skip the plane tickets and make an even better one at home.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
1020g / 6 cups all-purpose flour
14g / 1 ½ tablespoons instant yeast
1 tablespoon sea salt
12g / 1 tablespoon sugar
Mix flour, salt, yeast, and sugar in large bowl with a dough whisk or wooden spoon.
7 tablespoons canola oil
1 tablespoon olive oil
Pour oil into flour mixture and mix well.
2 cups warm water
Add water in ⅓ to ½ cup increments and mix well with dough whisk or wooden spoon.
As you mix, a rough dough should start to form. At first it will be sticky in some places and completely flour in others. Once a semi-cohesive ball starts to form, dump the entire contents out onto a clean work surface. Using your hands, create a big pile of the dough and any loose flour. Press down and fold in half. Keep pressing down and folding the dough in half, varying the direction in which you fold slightly each time.
Continue to knead dough until it becomes smooth, about six to ten minutes. If the dough sticks to your hands or the work surface after several minutes of kneading, add a tablespoon of flour or two. If there's lots of extra flour or the dough is too dry, splash a teaspoon or two of water over the dough and use your hands to incorporate the flour.
Once well kneaded and smooth, shape the dough into a large, flat disk. Fold in four sides of the disk to a point, flip it over, and shape the dough to form a ball. Lightly dust with flour.
cooking spray or olive oil
Lightly coat a large bowl with cooking spray or olive oil. Place dough in bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled, about two to four hours.
Second Phase
Adjust a rack in the lower part of the oven and place a pizza stone on it. (If you don't have a pizza or baking stone, you can safely skip it and just use the oven rack.) Turn the oven to 500°F (or as high as your oven will go) and preheat until very hot - 20 to 25 minutes.
Once the dough has risen, punch it down and separate into two pieces, one slightly larger than the other (about a 60% and 40% split).
Roll the larger piece of dough out with a rolling pin until it is about 16' in diameter. If it wants to bounce back, let it rest 10 minutes or so and roll out again.
1-2 tablespoons cornmeal
Cooking spray
Spray 14-inch deep dish pizza pan with cooking spray and light sprinkle with cornmeal. Shake pan to evenly distribute cornmeal around bottom and sides.
Place rolled out dough in pan. The size of the dough should be larger than the pan, so drape it over the sides for the moment.
170g / 6 ounces spinach (1 bag)
12 ounces mozzarella cheese
Place spinach and mozzarella over dough. Alternatively, check out Giordano's menu for a list of other fillings that work well in stuffed deep dish pizza.
Roll out the second piece of dough and place over stuffed ingredients. Crimp the two edges of the dough together with your fingers to form a thick crust. Cut several slits in the inner dough to allow steam to escape (just like you would with a pie).
Top second layer of dough with no-cook deep dish pizza sauce (see recipe). Place deep dish pizza pan in oven on top of pizza stone (if available) or on lower oven rack. Reduce heat to 450°F and cook for about 30-35 minutes, until crust is golden brown.
Remove from oven and place on wire rack and let cool for 5 minutes. Using a flexible plastic pie server or similar utensil to assist you, remove the pizza from the pan onto a cutting board and cut as desired. Serve immediately.
Notes about Deep Dish Pizza Pan Usage and Care
For best crust, use the deep dish pan in combination with a pizza stone to ensure a nice, even bake of the bottom crust. Use only wood, nylon, rubber or plastic tools. Do NOT cut food in pan. To clean: Let pan cool. Wash in dishwasher or use plastic or nylon pad in hot soapy water. Do NOT scour with metal pads, steel wool, or abrasive cleaners.
From MakeBetterFood.com. . (makebetterfood.com/recipes/giordanos-deep-dish-pizza/). Adapted from buzz on PizzaMaking.com (http://www.pizzamaking.com/forum/index.php?topic=1184.0) and Bruno, Pasquale Jr. The Great Chicago-Style Pizza Cookbook (McGraw Hill, NY. 1983.) p. 82-83.
Mix flour, salt, yeast, and sugar in large bowl with a dough whisk or wooden spoon.
Pour oil into flour mixture and mix well.
Add water in ⅓ to ½ cup increments and mix well with dough whisk or wooden spoon.
As you mix, a rough dough should start to form. At first it will be sticky in some places and completely flour in others. Once a semi-cohesive ball starts to form, dump the entire contents out onto a clean work surface. Using your hands, create a big pile of the dough and any loose flour. Press down and fold in half. Keep pressing down and folding the dough in half, varying the direction in which you fold slightly each time.
Continue to knead dough until it becomes smooth, about six to ten minutes. If the dough sticks to your hands or the work surface after several minutes of kneading, add a tablespoon of flour or two. If there's lots of extra flour or the dough is too dry, splash a teaspoon or two of water over the dough and use your hands to incorporate the flour.
Once well kneaded and smooth, shape the dough into a large, flat disk. Fold in four sides of the disk to a point, flip it over, and shape the dough to form a ball. Lightly dust with flour.
Lightly coat a large bowl with cooking spray or olive oil. Place dough in bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled, about two to four hours.
Adjust a rack in the lower part of the oven and place a pizza stone on it. (If you don't have a pizza or baking stone, you can safely skip it and just use the oven rack.) Turn the oven to 500°F (or as high as your oven will go) and preheat until very hot - 20 to 25 minutes.
Prepare sauce in advance and set aside.
Once the dough has risen, punch it down and separate into two pieces, one slightly larger than the other (about a 60% and 40% split).
Roll the larger piece of dough out with a rolling pin until it is about 16' in diameter. If it wants to bounce back, let it rest 10 minutes or so and roll out again.
Spray 14-inch deep dish pizza pan with cooking spray and light sprinkle with cornmeal. Shake pan to evenly distribute cornmeal around bottom and sides.
Place rolled out dough in pan. The size of the dough should be larger than the pan, so drape it over the sides for the moment.
Place spinach and mozzarella over dough. Alternatively, check out Giordano's menu for a list of other fillings that work well in stuffed deep dish pizza.
Roll out the second piece of dough and place over stuffed ingredients. Crimp the two edges of the dough together with your fingers to form a thick crust. Cut several slits in the inner dough to allow steam to escape (just like you would with a pie).
Top second layer of dough with no-cook deep dish pizza sauce (see recipe). Place deep dish pizza pan in oven on top of pizza stone (if available) or on lower oven rack. Reduce heat to 450°F and cook for about 30-35 minutes, until crust is golden brown.
Remove from oven and place on wire rack and let cool for 5 minutes. Using a flexible plastic pie server or similar utensil to assist you, remove the pizza from the pan onto a cutting board and cut as desired. Serve immediately.
For best crust, use the deep dish pan in combination with a pizza stone to ensure a nice, even bake of the bottom crust. Use only wood, nylon, rubber or plastic tools. Do NOT cut food in pan. To clean: Let pan cool. Wash in dishwasher or use plastic or nylon pad in hot soapy water. Do NOT scour with metal pads, steel wool, or abrasive cleaners.
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