In 2001, I left the Chicago space and moved to the Western Slope of Colorado. My family and that i live in a very stunning valley that has everything i want, except tight pizza.
My husband, Scott, hails from upstate big apple and till he met me, had never tasted something remotely resembling a stuffed pizza. throughout many visits to my dad and stepmother within the Windy town, he and that i ate our approach through stuffed pizzas from Lou Malnati’s, Uno’s, Gino’s East, Nancy’s and Giordano’s. As befits a person of excellent style, Scott naturally became an immediate convert to the delights of Chicago vogue pizza, despite a deprived upbringing eating solely that skinny, bendable stuff that passes for pizza in big apple. Fortunately for our wedding, he agreed with me that Giordano’s has the most effective stuffed pizza around.
Upon our come back to our beautiful, pizza challenged valley we have a tendency to began a mission (from God) to develop a recipe for a pizza that mimicked Giordano’s stuffed pizza as closely as attainable. I fully love their crust, its flakiness is wonderful and that i have tried for years to duplicate that vogue. once 9 years, due to a lot of delicious trial and error and Buzz, a moderator from www.pizzamaking.com, I gift to you what i feel to be the most effective stuffed pizza recipe west of Chicagoland. Another note, don’t be intimidated by the length or scope of this recipe. it’s value each second of your time you may pay creating it. simply choose a snowy / rainy day and have a good time within the kitchen along.
Giordano’s vogue Chicago Stuffed Pizza
makes 2 – 12 inch pizzas
6 cups all purpose unbleached flour (King Arthur preferred)
1 heaping TBSP yeast
1 TBSP sea salt
2 TBSP sugar
½ cup olive oil
1 ½ cups warm water ( you might need more)
Proof the yeast with a further teaspoon of sugar in your nice one hundred – a hundred and ten degree water (I use filtered water, I swear it makes a difference). combine the flour, salt and sugar. Add yeast mixture. Use your hands to begin to make the dough into a rough ball, then add the oil to a small degree a time till it comes along into cohesive ball (it can still be somewhat scrappy). Add additional water if necessary.
Knead solely 2 minutes, no kidding! this is often the key to the flakiness of Giordano vogue pizza crust. The additional you knead, the additional bread am passionate about it becomes. therefore a brief knead is that the real secret!
Let the dough rise—because of the short kneading time, it’ll not rise abundantly. I let it rise for anywhere from two – eight hours. The longer the better! you’ll be able to conjointly place it within the fridge overnight if you want, and use it successive day. make sure that the dough is at area temperature before making an attempt to roll it out. build your sauce and fillings currently, in order that they are prepared however to not hot when your crust is prepared.
Once it’s risen, divide the dough into four equal items, and repeat the subsequent method for every crust. Roll every one skinny with a rolling pin. If it needs to retrieve, let it rest ten minutes or therefore. Then fold the dough in quarters, let it rest to a small degree and roll it out flat and skinny once more (it ought to be a minimum of 12″ in diameter). you’ll be able to repeat the rolling a 3rd time, I encourage you to undertake it. suppose puff pastry! This creates that flakiness i like in Giordano’s crust.
Once it’s rolled flat and skinny for the ultimate time, immediately place one crust in a very greased 12″ deep dish pan (I use olive oil). (I have many most well-liked pans; my current favorites are a Le Creuset paella pan and a dark metal, heavy duty, deep dish pizza pan. We’ve conjointly used a good previous forged iron skillet) the dimensions of the dough ought to be larger than the pan, therefore drape it over, press it down, and stop the perimeters. currently get right to figure stuff your pizza. do not let the dough rise within the pan.
Fill your crust together with your fillings within the following order:
Cheese (grated or sliced) concerning eight – twelve oz for all-time low
Spinach or Sausage filling (see following recipes)
Cheese once more (grated or sliced) another eight – twelve oz. here
Now drape another crust over your filling, seal the perimeters well and fold over for a fairly edge. (See image.)
With a pointy knife, cut many air vents within the prime of your creation.
Put in a very HOT oven. i like to recommend 450 degrees, however experiment with any temp from 425 – five hundred, counting on your pan.
Check once ten – quarter-hour. When it’s getting down to brown slightly, pull your pizza out and place your tomato sauce on prime. I like a skinny layer of sauce. (My favorite sauce recipe follows, however you’ll be able to use any smart tomato sauce.) Then prime your pizza with recent grated parmesan cheese and reinstate within the oven for an additional ten – twenty minutes. Watch all-time low crust, particularly in a very dark pan. it’ll burn quickly. When the sauce / parmesan combo is bubbly and also the bottom isn’t burned, your pizza is prepared. Pull it out of the oven and let sit for many minutes (take footage of your creation1). Enjoy.
Tomato Sauce Recipe:
2 large cans whole Italian Plum tomatoes, well drained (I like Muir Glen)
4-5 cloves garlic, chopped
1 teaspoon fresh ground black pepper ( I also like to add 1 tsp of crushed red chili flakes)
2 – 3 tsp. oregano
1 teaspoon salt
1 tbsp sugar
2 bay leaves
1 cup chopped onions
Heat massive skillet over medium heat till nice and heat. Coat all-time low of the new pan with alittle puddle of olive oil. Add onions and sauté till translucent, adding garlic concerning halfway through cooking therefore it doesn’t burn. Add drained tomatoes. Stir. Add in salt, sugar, pepper, bay leaves, chili flakes and oregano. Cook for concerning 5 to 10 minutes on medium heat. I cut the tomatoes slightly with a potato masher or an immersion blender (don’t forget to require out the bay leaves). The sauce ought to still be to a small degree chunky. style and add salt, pepper, oregano or additional sugar as required. Let sauce sit till you’re prepared.
2 pounds fresh spinach (or 3 packages frozen spinach, thawed and drained)
1 yellow onion, chopped
4 cloves garlic, chopped
a little olive oil
salt and pepper to taste
½ tsp red chili pepper flakes
a little nutmeg (freshly ground, about ¼ tsp or so)
Lots of fresh basil leaves (about ½ cup) (if you’re in pinch, use about 1 tsp of dried basil and add it to your spinach mixture)
1 – 1 ½ pounds mozzarella (grated or thinly sliced) – I use 1 ½ pounds evenly divided between the top and the bottom of your filling, like a cheese sandwich.
fresh Parmesan cheese for top of pizza
Sauté onions and garlic in olive oil with chili flakes until mostly cooked, add fresh (or frozen) spinach, cover and cook over lowish heat until wilted. The idea here is that the filling be very dry. If it’s not, drain any water out as best you can. Add salt, pepper and nutmeg to taste. Next, tear up a bunch of basil leaves into small pieces and add to filling once it’s off the heat. I’ve heard that cutting basil with a knife changes the taste, so I don’t take any chances, I tear it by hand. You can also try laying the basil leaves over your spinach filling before you put on the final layer of cheese. That’s how Edwardo’s on Howard St. used to do it. Set your filling aside to cool before stuffing your crust.
Sausage and Pepper Filling:
2 pounds bulk Italian sausage (hot is good!)
2 red, green or yellow peppers, thinly sliced
2 large yellow onions, thinly sliced
4 cloves garlic, chopped
Salt & pepper to taste
1 – 1 ½ pounds mozzarella cheese, grated or thinly sliced – I use 1 ½ pounds evenly divided between the top and the bottom of your filling, like a cheese sandwich.
fresh Parmesan cheese for top of pizza
Brown Italian sausage in a little olive oil, if needed, over medium heat. Add onions, peppers and garlic. Cook over medium heat until all the ingredients are tender. Drain any excess fat. Season to taste (how much seasoning you need depends on how your sausage is seasoned), don’t be afraid to add salt, pepper, oregano, basil or chili flakes. Cool filling before stuffing your pizza crust.Tags: dough, Hardins Natural Foods, inch pizzas, lou malnati