You can’t say you love Chicago-style pizza like Gino’s East Pizza or Uno’s Deep Dish without trying our Copycat Giordano’s Deep Dish Pizza Recipe. In this recipe, we’ll show you how to make Chicago deep dish, Giordano’s style! Many people consider Giordano’s pizzas as arguably the best Chicago pizza. But what makes it the best? More than all the cheese, sauce, and toppings, its thick and buttery crust makes it all better!
When we talk about hometown classics, Chicago’s pizza certainly rings a bell. There are many kinds of Chicago-style pizza, from stuffed pizza, Tavern Style or Chicago Style Thin, Sicilian, and Artisan Pizza pie. But the most popular of all is the Chicago style deep dish. What sets pizzas like Chicago’s apart from the regular, flat pan and hand-tossed pizzas is its thick, deep crust.
You’ll immediately recognize this local delicacy once you lay your eyes on it. From its name, the deep dish is thicker than normal, flat pizza, and almost looks like a pie. Aside from its shape, what makes this pizza different is its placement of pizza toppings. Pizza toppings like pepperoni are placed inside the dough, together with heaps of cheese. At the top lies even more cheese and a beautiful spread of tomato sauce. Also, it’s baked in a deep dish cake pan. This gives the pizza a thicker and deeper crust, giving it far bigger space for holding the cheese, chunky tomato sauce, and toppings.
Stuffed Deep Dish With Spinach
Although pizza came from Italy, those who left brought their cuisine along with them, introducing the wonders of Italian food to their new-found communities. The story of Chicago-style pizza is the same. Many food historians have pointed to Pizzeria Uno as being the first restaurant to offer Chicago-style deep dish. But now, many other Chicago deep-dish pizza restaurants have tried their hand at this local delicacy, and Giordano’s is one of them.
Giordano’s is a popular American pizzeria chain that specializes in making Chicago-style stuffed crust pizzas. Many people say that Giordano’s is the best when it comes to serving Chicago-style deep dish. In fact, they’re one of the biggest names to ever grace Chicago’s pizza scene, and it’s no wonder why.
The thick, crispy crust of Giordano’s pizza is one you can’t miss. Buttery and full, the crust is baked to absolute perfection. Although it needs to be firm to hold the gooey, mozzarella cheese, and sweet tomato sauce together, it’s also incredibly soft. It’s chunky tomato sauce, addicting cheeses, and choice of toppings like sausages, pepperoni, and green bell pepper further boost the whole eating experience!
Chicago Style Stuffed Pizza
Making Chicago-style pizza like Giordano’s pizzas may seem challenging to make. But trust us, it’s easy to master with our amazing recipe. No need to worry if it’s your first time making pizza dough, or deep dish in general. Our clear instructions will guide you through the whole pizza-making process. And we guarantee the result will surely surprise you, with its likeness so similar to Giordano’s famous pizza pies.
Bite into a thick, soft, buttery, and cheesy pizza slice just like at Giordano’s! Enjoy a local Chicago delicacy with our Giordano’s Deep Dish Pizza Recipe.
Two of the most famous styles of pizza in the U.S. are New York-style and Chicago-style pizza. Both were invented by Italian-American immigrants, but they’re different in every sense of the word. New York-style is known for its thin, crispy pizzas. Both its crust and layer of sauce and cheeses are thin as well. And while there are many kinds of Chicago-style pizza, the most famous is the deep dish, with its thick, buttery crust.
Giordano's Famous Chicago Pizza
The most common mistake first-timers do is not baking their pizzas in the right temperature. Make sure that your oven is preheated and that you’re baking the pizza with the right amount of heat and for the right amount of time. Also, it helps to pre-cook the dough first for around 8 to 10 minutes before adding the sauce and toppings. The reason for this is that most pizza ingredients are moisture-releasing, meaning they can get the dough soggy if too much mozzarella cheese or tomato sauce is used.
With our amazing copycat recipe, you’ll make the perfect deep-dish pizza just like Giordano’s. Enjoy the thick, buttery, and cheesy pizza slice of a Chicago-style deep dish with loved ones, whether it’s lunch or dinner!No discussion of iconic Chicago foods would be complete without talking about deep dish pizza and quibbling over who makes it best. Is it Pizzeria Uno, the originator of deep dish pizza? Or maybe it's Gino's East, with their signature yellow crust? Or perhaps it's Giordano's, and their double-decker stuffed deep dish? Each pizza is unique in its own way and all of them have a devoted fanbase, but with extra cheese, an additional layer of dough—and some aggressive franchising—many are now calling Giordano's Famous Stuffed Deep Dish Pizza the best Chicago deep dish in America.
Deep dish pizza is traditional flat pizza’s heftier cousin. The crucial elements are still there—crust, sauce, cheese, toppings—but there’s more of it, and the ingredients are stacked in a different order in a deep pan, and baked for a long time, like a pie.
Giordano's, Chicago, Illinois, U.s.
Chicago-style deep dish pizza had already been popular for 31 years when Giordano’s arrived in town in 1974. Italian immigrants Efren and Joseph Boglio adapted their mother’s Italian Easter Pie and created a deep dish pizza with lots of melted mozzarella baked between two layers of flakey dough. Through decades of hard work, the brothers made Mama Giordano’s secret recipe a Chicago favorite, and Giordano’s restaurants multiplied to over 70 stores in Illinois and around the U.S.
With so many fans of the pizza, I knew it was crucial to get two specific things very right in this famous pizza knock-off: the dough and the sauce. Proper construction of the deep dish is also an important step, but without top-notch good dough and sauce, the rest of it wouldn’t matter.
To make a home version you’ll need to plan ahead a little bit because this dough needs to hang out in your fridge for a while to get right.
Easy Deep Dish Pizza. Is This As Good As You'll Get At…
The dough is tricky because it’s not traditional pizza dough. It’s flakier, like pie crust, which means we’ll need a good amount of fat in the mix.
You make it by dissolving the sugar and yeast in the water, and that goes into the flour with margarine and oil and salt. Easy so far, right?
Form the dough into a ball, then cover it with plastic wrap and get it into your refrigerator for 1 to 2 days. Wait, what?
Giordano's Deep Dish Pizza Recipe Recipe
Why can’t we just cover the dough and place it in a warm spot in the kitchen for about an hour like most of the other pizza dough recipes?
Sure, we could do that, but we’d get a different type of pizza crust—one that’s chewier and yeastier. And we don’t want that here.
By allowing the dough to rise slowly in the refrigerator we’ll slow down fermentation to get a mellower, more tender deep dish pizza crust. Just like the crust of the real thing.
Giordano's Deep Dish
Ideally, you want the dough to proof (rise) covered in your refrigerator for at least 24 hours and no more than 48 hours.
You’ll have plenty of time to make the sauce. Make it at some point while you’re waiting for your dough to rise, and then you can chill it until you need it.
Keep in mind that the sauce will only be as good as the canned tomatoes you choose, so be sure to get a quality product. San Marzano-style tomatoes work great here.
We Put Giordano's Chicago Deep Dish Pizza In Detroit To The Authenticity Test
Add the whole can, heat up the tomatoes until they’re soft, then crush the attitude out of ’em with a potato masher. (San Marzano tomatoes are notoriously cocky.)
When your tomatoes are nicely crushed, add the diced tomato, oil, garlic powder, dry basil, salt, and black pepper. Cook that for 10 minutes, then add the fresh basil.
You may have noticed that the only herb in this sauce is basil which comes in two forms: dry and fresh. The combination adds more complexity since dry and fresh basil taste slightly different, and have different functions. The fresh basil adds color to the sauce along with a light basil flavor, while the dried herb contributes a more intense basil taste.
Chicago: Deep Dish Pizza, Yum
A couple of hours before it’s time to make pizza, take the dough out of the refrigerator so that it can warm up closer to room temperature.
Why a pizza stone? The direct heat from the hot stone will help brown the crust on the bottom of the pizza, giving it a crispier texture. If you’ve got a pizza stone, definitely use it here.
Before you add the dough, rub the pan with a coating of soft margarine. This will keep the pizza from sticking while adding flavor and a tender crunch to the outside of the crust.
Columbus Gets Its Hands On Giordano's Stuffed Deep Dish Pizzas
Unlike traditional pizza, the toppings in a deep dish are baked into the middle of the pizza, underneath the cheese and sauce.
Because the cheese is such a big star in this pizza, don’t skimp. Get the best mozzarella you can
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