{"id":116,"date":"2013-04-29T17:35:47","date_gmt":"2013-04-29T22:35:47","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/2013\/04\/29\/giordanos-style-pizza-dough\/"},"modified":"2013-04-29T17:37:54","modified_gmt":"2013-04-29T22:37:54","slug":"giordanos-style-pizza-dough","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2013\/04\/29\/giordanos-style-pizza-dough\/","title":{"rendered":"Giordano’s style pizza dough"},"content":{"rendered":"

\"20130429-183705.jpg\"<\/a><\/p>\n

http:\/\/www.pizzamaking.com\/forum\/index.php?topic=1184.0<\/p>\n

After several years of research and help from Tom Lehman, here is my recipe for authentic Chicago-style deep dish pizza! Note\u2014this recipe duplicates the pizza found at Giordano’s, as opposed to Uno’s\/Malnati’s, which I personally find greasy and unpleasant (to duplicate their recipe, you can use more oil or an oil\/shortening combination). Also, I like to knead the dough by hand, so you machine mixers will have to figure a way around that!<\/p>\n

The following is the recipe for a 10″ deep dish pizza, based on one-and-a-half cups of flour\u2014you can double it for a larger pie (BTW, this formula makes an excellent thin crust as well!).<\/p>\n

One-and-a-half cups flour (I use Ceresota, which has a bit more gluten than regular AP\u2014King Arthur is good, too)<\/p>\n

1 TSP. yeast<\/p>\n

Three-quarters TSP. Kosher salt<\/p>\n

Three-quarters TSP. Sugar<\/p>\n

6 TSP. Oil (5-5.5 Canola oil, the rest light olive oil)<\/p>\n

6 TBS. warm water (this makes a total of one-half cup liquid, oil and water\u2014depending on the humidity, age of the flour, altitude, etc., you might have to adjust the liquid if the dough is too dry and scrappy)<\/p>\n

Proof the yeast. Mix the flour, salt and sugar. Add yeast mixture. Use your hands to start to form the dough into a rough ball, then add the oil a little a time until it comes together into cohesive ball (it will still be a bit scrappy). Add more water if necessary.<\/p>\n

Knead only two minutes. This is the key to the biscuit\/pie-like quality of Chicago deep dish pizza. The more you knead, the more bready the result will be. So a short knead is the real secret!<\/p>\n

Let the dough rise\u2014because of the short kneading time, it will not rise very much. I let it rise for several hours\u2014as many as 8. The longer the better! Then you can put it in the fridge overnight if you’d like, and use it the next day.<\/p>\n

Once it has risen, roll it out thin with a rolling pin. If it wants to bounce back, let it rest 10 minutes or so. Then fold the dough in quarters, let it rest a little and roll it out flat and thin again (it should be at least 12″ in diameter). You can repeat a third time, if you’d like.<\/p>\n

Once it’s rolled flat and thin for the final time, immediately put it in the 10″ deep dish pan (you can grease the pan, if you’d like, with oil or butter)\u2014in other words, don’t let it rise in the pan. The size of the dough should be larger than the pan, so drape it over, press it down, and cut off the edges.<\/p>\n

Add cheese, toppings, sauce, etc.<\/p>\n

I let my oven pre-heat at 500 for 15 minutes. I put the pizza in, turn it to 450, and let it cook about 30 minutes, sometimes 35. This makes the perfect deep dish pizza\u2014it’s awesome!<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

http:\/\/www.pizzamaking.com\/forum\/index.php?topic=1184.0 After several years of research and help from Tom Lehman, here is my recipe for authentic Chicago-style deep dish pizza! Note\u2014this recipe duplicates the pizza found at Giordano’s, as opposed to Uno’s\/Malnati’s, which I personally find greasy and unpleasant (to duplicate their recipe, you can use more oil or an oil\/shortening combination). Also, I […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[24,21],"class_list":["post-116","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-dough","tag-pizza"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-1S","jetpack-related-posts":[{"id":461,"url":"https:\/\/marcam2.com\/bluemartinis\/2026\/01\/10\/chicago-style-pizza-dough-cornmeal-oil-style\/","url_meta":{"origin":116,"position":0},"title":"Chicago-Style Pizza Dough (Cornmeal + Oil Style)","author":"wvallen","date":"January 10, 2026","format":false,"excerpt":"source: LLM-generated from averaged Chicago-style home pizza methods This is a flexible Chicago-style pizza dough built around cornmeal and oil. Pressed thin, it bakes into a crisp, cracker-like crust that\u2019s comfortable being cut into squares. Pressed into a deeper pan, it holds toppings more like a pie crust. 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