I tried the Giordano’s Stuffed Crust in January 2010, and must say it was quite tasty. Since I never tried any kind of stuffed crust this was a new adventure. Didn’t even ever eat a Chicago Deep Dish, so I have nothing to compare it to. One slice really fills you up!!
I didn’t have Corn Oil, so I used Crisco Oil. I used two kinds of flour. One a no name brand AP from our local country store and the other was KAAP.
Giordano’s Stuffed Pizza
Flour (100%): 1068.53 g | 37.69 oz | 2.36 lbs
Water (41.1765%): 439.98 g | 15.52 oz | 0.97 lbs
ADY (1.56862%): 16.76 g | 0.59 oz | 0.04 lbs | 4.43 tsp | 1.48 tbsp
Salt (2.02665%): 21.66 g | 0.76 oz | 0.05 lbs | 4.51 tsp | 1.5 tbsp
Corn Oil (16.6554%): 177.97 g | 6.28 oz | 0.39 lbs | 13.18 tbsp | 0.82 cups
Total (161.42717%): 1724.9 g | 60.84 oz | 3.8 lbs | TF = 0.1306813
Single Inner Ball: 663.42 g | 23.4 oz | 1.46 lbs
Single Outer Ball: 199.03 g | 7.02 oz | 0.44 lbs
I did take a picture of the top crust before baking and here is the top crust. Brushed top crust with olive oil. I rolled the dough with a rolling pin. With my oven not working the best, I could only get it up to 425, but kept watching how it was doing.
I put any kind of filling I had left in the fridge. Two kinds of mozzarella, two kinds of Parmesan, pepperoni, salami, sausage and sauce. When finished put sauce, 2 kinds of Parmesan and parsley on top.
Corn Oil (16.6554%):
963.91 g | 34 oz | 2.13 lbs
396.9 g | 14 oz | 0.88 lbs
15.12 g | 0.53 oz | 0.03 lbs | 4 tsp | 1.33 tbsp
19.54 g | 0.69 oz | 0.04 lbs | 3.5 tsp | 1.17 tbsp
160.54 g | 5.66 oz | 0.35 lbs | 11.89 tbsp | 0.74 cups
1556.01 g | 54.89 oz | 3.43 lbs | TF = N/A
For a single dough piece for making only one 10" stuffed pizza (rather than three), the above dough formulation becomes:
Corn Oil (16.6554%):
321.3 g | 11.33 oz | 0.71 lbs
132.3 g | 4.67 oz | 0.29 lbs
5.04 g | 0.18 oz | 0.01 lbs | 1.33 tsp | 0.44 tbsp
6.51 g | 0.23 oz | 0.01 lbs | 1.17 tsp | 0.39 tbsp
53.51 g | 1.89 oz | 0.12 lbs | 11.89 tsp | 3.96 tbsp
518.67 g | 18.3 oz | 1.14 lbs | TF = N/A
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
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