Dad's Giordano's Pizza Tutorial!!!
389.2 هزار بار بازدید -
8 سال پیش
-
My dad will show you
My dad will show you how to make a professional Giordano's Chicago style stuffed crust pizza. It is an in depth tutorial step-by-step kind of thing. It's a little bit long, but the product is well worth. SUBSCRIBE!!!!!
Here's the Recipe:
Giordano's Stuffed Crust Recipe
This is for a pan that is 10 inches in diameter and 2 inches in height
The Dough
For a 10" pan with 2" sides:
By Weight: (using weight is more accurate, especially for the flour)
Flour (100%): 689.29 g | 24.31 oz | 1.52 lbs ------------ prefer bread flour or high gluten flour
Water (48%): 330.86 g | 11.67 oz | 0.73 lbs
Instant Dry Yeast (0.5%): 3.45 g | 0.12 oz | 1.14 tsp | 0.38 tbsp --- "instant rise" or bread machine yeast
Salt (1.8%): 12.41 g | 0.44 oz | 2.58 tsp | 0.86 tbsp ------- Morton's Kosher
Corn Oil (8%): 55.14 g | 1.95 oz | 4.08 tbsp | 0.26 cups
Total (158.3%): 1091.15 g | 38.49 oz | 2.41 lbs
Single Ball: 545.57 g | 19.24 oz | 1.2 lbs
By Volume:
Flour : 4 cups + 2 tablespoons
Water: 1 + 1/3 cups (11 fluid ounces)
Instant Dry Yeast: 1 tsp + 1 pinch more
Salt: 2.5 tsp
Corn Oil: 1/4 cup
The Sauce
Use a homemade marinara sauce that you like. Do not cook sauce before applying to pizza.
One recipe:
1-28oz. can of crushed tomato, stewed tomato or puree
1-6oz. can of tomato paste
2-3 cloves of crushed garlic
1 tbsp Olive oil
1/2 tsp Basil
1/2 tsp parsley
1 tsp oregano
1/2 tsp pepper
2 tsp salt and more if needed (taste it!)
Optional: 1/4 cup of red wine and / or 1 tsp sugar
Directions:
Dry ingredients: Put flour, yeast, and salt into mixing bowl. Whisk mixture together.
Wet ingredients: Add corn oil to water, stir to combine.
Add wet ingredients to dry ingredients in mixing bowl.
Use paddle attachment on low setting to combine all ingredients, about 1 minute.
Dough may appear "scrappy." Use hands to press into a dough ball and place all of the dough into a large ziplock bag. Place into the refrigerator for at least 4 hours or preferably overnight.
Divide dough into 2 equal sized portions. Either leave out at room temperature in covered containers for at least 4 to 6 hours or place dough into a barely warm oven with a glass of hot water for 15 or 20 minutes to bring dough up to room temperature or slightly warmer.
Roll out one ball of dough with a rolling pin. Dough should be slightly less than 1/4 inch thick when rolled out.
Place the rolled out dough into the pizza pan, pressing firmly along the bottom and sides of the pan. Use a knife to cut away excess dough from the sides of the pan.
Add raw sausage and/or other meats onto the dough. Add shredded cheese over the meat(s). Use 12 to 16 ounces of shredded mozzarella or a mozzarella / provolone blend.
Roll out 2nd dough ball with rolling pin to about the same size. This one can be made a bit thinner than the first one. Place the rolled out dough over the cheese and meat in the pizza pan and use knife to cut away excess dough from the edge of the pan. Press the 2 doughs together firmly all the way around the pizza pan so that they combine into one. Use a little water on hands if dough is very dry and not sticking together.
Tear or cut some holes in the top layer of dough to allow for venting during the bake.
Add tomato sauce to top layer of dough. Sprinkle with grated parmesan and place into lower rack of an oven pre-heated to 450 degrees.
For best results place the pizza on a the middle oven rack. Do not use a pizza stone. Bake about 35 to 40 minutes. It may be necessary to place a large piece of aluminum foil over the top of the pizza about half way through the bake to prevent over-browning crust edge.
Let cool at least 5 to 10 minutes before cutting and serving. Eat with a knife and fork. Enjoy!
Here's the Recipe:
Giordano's Stuffed Crust Recipe
This is for a pan that is 10 inches in diameter and 2 inches in height
The Dough
For a 10" pan with 2" sides:
By Weight: (using weight is more accurate, especially for the flour)
Flour (100%): 689.29 g | 24.31 oz | 1.52 lbs ------------ prefer bread flour or high gluten flour
Water (48%): 330.86 g | 11.67 oz | 0.73 lbs
Instant Dry Yeast (0.5%): 3.45 g | 0.12 oz | 1.14 tsp | 0.38 tbsp --- "instant rise" or bread machine yeast
Salt (1.8%): 12.41 g | 0.44 oz | 2.58 tsp | 0.86 tbsp ------- Morton's Kosher
Corn Oil (8%): 55.14 g | 1.95 oz | 4.08 tbsp | 0.26 cups
Total (158.3%): 1091.15 g | 38.49 oz | 2.41 lbs
Single Ball: 545.57 g | 19.24 oz | 1.2 lbs
By Volume:
Flour : 4 cups + 2 tablespoons
Water: 1 + 1/3 cups (11 fluid ounces)
Instant Dry Yeast: 1 tsp + 1 pinch more
Salt: 2.5 tsp
Corn Oil: 1/4 cup
The Sauce
Use a homemade marinara sauce that you like. Do not cook sauce before applying to pizza.
One recipe:
1-28oz. can of crushed tomato, stewed tomato or puree
1-6oz. can of tomato paste
2-3 cloves of crushed garlic
1 tbsp Olive oil
1/2 tsp Basil
1/2 tsp parsley
1 tsp oregano
1/2 tsp pepper
2 tsp salt and more if needed (taste it!)
Optional: 1/4 cup of red wine and / or 1 tsp sugar
Directions:
Dry ingredients: Put flour, yeast, and salt into mixing bowl. Whisk mixture together.
Wet ingredients: Add corn oil to water, stir to combine.
Add wet ingredients to dry ingredients in mixing bowl.
Use paddle attachment on low setting to combine all ingredients, about 1 minute.
Dough may appear "scrappy." Use hands to press into a dough ball and place all of the dough into a large ziplock bag. Place into the refrigerator for at least 4 hours or preferably overnight.
Divide dough into 2 equal sized portions. Either leave out at room temperature in covered containers for at least 4 to 6 hours or place dough into a barely warm oven with a glass of hot water for 15 or 20 minutes to bring dough up to room temperature or slightly warmer.
Roll out one ball of dough with a rolling pin. Dough should be slightly less than 1/4 inch thick when rolled out.
Place the rolled out dough into the pizza pan, pressing firmly along the bottom and sides of the pan. Use a knife to cut away excess dough from the sides of the pan.
Add raw sausage and/or other meats onto the dough. Add shredded cheese over the meat(s). Use 12 to 16 ounces of shredded mozzarella or a mozzarella / provolone blend.
Roll out 2nd dough ball with rolling pin to about the same size. This one can be made a bit thinner than the first one. Place the rolled out dough over the cheese and meat in the pizza pan and use knife to cut away excess dough from the edge of the pan. Press the 2 doughs together firmly all the way around the pizza pan so that they combine into one. Use a little water on hands if dough is very dry and not sticking together.
Tear or cut some holes in the top layer of dough to allow for venting during the bake.
Add tomato sauce to top layer of dough. Sprinkle with grated parmesan and place into lower rack of an oven pre-heated to 450 degrees.
For best results place the pizza on a the middle oven rack. Do not use a pizza stone. Bake about 35 to 40 minutes. It may be necessary to place a large piece of aluminum foil over the top of the pizza about half way through the bake to prevent over-browning crust edge.
Let cool at least 5 to 10 minutes before cutting and serving. Eat with a knife and fork. Enjoy!
8 سال پیش
در تاریخ 1395/02/27 منتشر شده
است.
389,288
بـار بازدید شده