OH. MY. GOSH! It's like Pizza Heaven!
This is like the golden egg recipe for me! I've DREAMED of a day when I could make a Giordano's Pizza in my own kitchen! We first went to Giordano's in Orlando back in the winter of 2006. It was so amazing that we went there twice in the week we were in Florida. And we should have gone back EVERY night! It was the best thing I've ever had the privilege of eating!!!!
And I've searched the internet a million times over the years in search for the perfect copycat...and nothing ever even looked like it would come close. Until the other day. I found a chain of posts on a blog about it, and this one guy named Steve seemed VERY knowledgeable about many different Chicago chains and their exact ingredients they use...and he listed his copycat version of their crust...and it got great reviews. And so, I tried it...and it was PERFECT!
This will be the only Chicago style pizza we ever try! And I'm planning on eating this a LOT! :) As in every week!
This should make a 12 inch pizza...we did a 12 inch and a 6-8 inch, so I'm scaling down from that...
4 cups flour
1 2/3 cup water (the amount of hydration depends on the age of the flour)
3/4 cup canola oil
3 tsp yeast
2 tsp sugar
2 tsp salt
mozzarella cheese (lots)
pizza toppings - we like pepperoni, mushroom, spinach, and lots of fresh garlic!
Classico ground tomatoes (apparently Giordano's uses something called 6-in-1 brand, but I emailed them and they don't sell around here...but they sell Classico brand, and it was very good!)
1. Put all ingredients into kitchen aid mixer. Mix for 1 minute. Let rise for about 6 hours or so. Punch down, then cover and let the gluten relax for 10-15 minutes or so. Cut about 1/4 of the dough off and set aside. Roll rest of dough out to size needed to cover bottom and sides of pan. Add cheese and toppings. Roll the smaller dough ball out very thin and place on top of toppings. Pinch together with bottom crust as best as you can. Spread sauce on top. Bake at 450 for around 30 minutes--you'll have to experiment with time and rack placement because home ovens act in very different ways!
Apparently Giordano's adds crushed red pepper flakes to their sauce, but I didn't....I should next time though! But we added about 2 Tbsp fresh garlic to the pizza and that was GREAT!