Had their pie once and paid as much attention to the kitchen as I could while there. They use sheeters to thin out what looks to be a pretty dry dough. Very pastry like. In all honesty, the closest I have gotten in my handful of attempts is as follows:
Preheat oven pretty low(325-375ish, can't remember). Place a xl baking sheet lined with foil on lower rack. This will both catch overflow and block direct heating of your pan.
I used Pillsbury canned dough. Classis I think. I make my own dough, always. But I had used this once in a rush in a sheet pan and it was damn close to Gios.
I payed one can of dough over my buttered 12x12x3 inch cast iron. (I have a few 12" deep dish pans I would prob use now, but cast iron did well). Filled with toppings. Added spices and cheese. Topped with a second can of dough. Pinched. Baked for 15-20 minutes? On upper rack.
Removed. Added cheese and layer of sauce. You want a decent thin sauce on top as it will cook down significantly.
Return to oven. Maybe, lower temp a few degrees. Back until bubbling on top for a few minutes.
Sorry, it's been several years, but I hope this helps on your quest.
Or you can always have them mail you a pie from their website.
Best of luck!
Preheat oven pretty low(325-375ish, can't remember). Place a xl baking sheet lined with foil on lower rack. This will both catch overflow and block direct heating of your pan.
I used Pillsbury canned dough. Classis I think. I make my own dough, always. But I had used this once in a rush in a sheet pan and it was damn close to Gios.
I payed one can of dough over my buttered 12x12x3 inch cast iron. (I have a few 12" deep dish pans I would prob use now, but cast iron did well). Filled with toppings. Added spices and cheese. Topped with a second can of dough. Pinched. Baked for 15-20 minutes? On upper rack.
Removed. Added cheese and layer of sauce. You want a decent thin sauce on top as it will cook down significantly.
Return to oven. Maybe, lower temp a few degrees. Back until bubbling on top for a few minutes.
Sorry, it's been several years, but I hope this helps on your quest.
Or you can always have them mail you a pie from their website.
Best of luck!
I haven't read every post on this thread so I don't know if this has been posted before or not. So if it has, my apologies. Having lived outside Chicago for about a year, I've always liked Giordano's stuffed pizzas. The site in the link below has some good info / recipes. I'm still working on perfecting a stuffed pie like Giordano's makes. I still haven't figured out quite how they get their crust more like pastry than bread. Anyway, I thought this might be good here because, you know, pizza is great but even better when you made it yourself.
http://www.realdeepdish.com/