Giordano’s Stuffed Pizza-Deep Dish Pizza

The deep-dish pan I used was 12 1/2" across the top and 11 1/4" on the bottom.

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.
When I made this deep-dish stuffed crust I used hard butter to grease the bottom pan

I didn't have any problems rolling the dough out because of all the oil in the recipe.  I made the dough Sunday, left in the fridge to ferment and made it tonight.  It was finished on a screen.  I didn't really measure, but I think the top and bottom crusts were about the same in thickness.


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.


This dough was easy to roll out

If you use a different size pan, you can just use deep-dish calculator and enter you pan size for either two crusts or one if making a single crust. I used a sloping pan. I rolled out both skins to the same thickness. My deep-dish pans were dark pans, that were used, purchased on Ebay.

After rolling out the crust I brushed on oil when the skin while it was in the deep dish pan, before adding mozzarella, meat, sauce spread around, more meat, Parmesan cheese, mozzarella, top skin, brush top with oil, seal edges, put slices in top skin to let steam out, baked some, add sauce on top of crust and when the deep-dish is about finished baking add some parmesan.  I did put a top deep-dish pan on when first baking for about 4 minutes, took it off and continued baking another 4 minutes, flipped the pie out of the pan and finished baking on a screen.  I did cook all my meat before putting it into this deep-dish pizza.