This summer I introduced Will to his first stuffed pizza from Giordano's. It was love at first bite. Andy and I still pine for the stuffed spinach and garlic pizza we'd get at the downtown Edwardo's (long closed) in our early 20s.
Giordano's and Edwardo's are examples of stuffed pizzas, with an added layer of crust near the top. Deep dish pizza, such as Uno's, don't have the top crust and generally have more sauce and less cheese than stuffed.
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| Giordano's take out pizza |
We own a 14" deep dish pizza pan, as well as a 12" cast iron skillet, both options for this.
Pan areas for recipe conversions:
9" pan= 64" area
12" pan= 113" area
14" pan= 154" area
There are a number of published recipes to try.
Giordano's has published their recipe, intended for two 9" pans.
The Chicago Tribune published what is considered a classic deep dish spinach recipe in 1988
I made the King Arthur Flour recipe years ago and remember it was good. It's designed for a 14" pan.
Sally's Baking Addiction recipe is designed for two deep-dish 9" cake pans/cast iron skillets, but comments indicate the full dough recipe can be done in a 12" skillet by adding 10-15 min to the bake time. I decided to make the two 9" versions, one with pepperoni and sausage, and one with spinach and garlic. The crust has a couple of steps to it, but it did come out delicious. The sauce was also good, involving a 30 minute simmer.
When we were in Chicago this fall we tried the pizza pot pie at Chicago Pizza and Oven Grinder. It was a glorious mess- a kind of individual deep dish pizza.
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