Comments on: Chicago-Style Stuffed Pizza

By: Aimee

Aimee — Sun, 15 Jan 2012 20:45:37 +0000

This was amazing! I think it is better at home than in the restaurant! My family was ready for a nap after! I did not have a deep dish pizza pan so I used a springform pan and it worked really well.

By: Andrea

Andrea — Mon, 16 May 2011 20:05:11 +0000

Hi Kim. I’m sorry I don’t have a recipe for Giordano’s meat sauce.

By: kim

kim — Mon, 16 May 2011 17:54:01 +0000

I am looking for giordano’s meat sauce recipe. If you have it could you please share? kim

By: Andrea

Andrea — Thu, 17 Feb 2011 03:40:29 +0000

Hi Kristine. I’ve not done it with this particular dough, but you cold probably make it the night before and chill in the frig. It will slow the rise considerably, then just set it out and allow it to come to room temperature and rise a bit before shaping and baking. Let me know how it goes.

By: Kristine

Kristine — Thu, 17 Feb 2011 03:12:18 +0000

I love this recipe! I made it last weekend for Valentine’s day and want to make it again this weekend for out of town guests. One question, can I make the dough ahead of time?

By: Ruth

Ruth — Mon, 31 Jan 2011 15:28:04 +0000

My husband and I are Chicago natives but now live in South Asia. I’ve been making your recipe for about a year now and just want to say thanks! Since some ingredients aren’t available here, I make a few substitutions – using whole tomatoes instead of crushed and just using my kitchen scissors to cut them up in the can, and a couple cloves of garlic (minced) instead of the garlic powder. I also just knead the dough for about 2 minutes as I found the dough too bready with the longer knead. Now we have Chicago-style pizza anytime we want! Thank you so much!

By: Stuffed / Deep Dish Pizza {Tutorial}

Stuffed / Deep Dish Pizza {Tutorial} — Sat, 20 Nov 2010 05:38:03 +0000

[...] Ray and I thought it would be great to try and make deep dish too. I looked online and found this recipe and modified it a bit. Without further [...]

By: blackhawks2010

blackhawks2010 — Wed, 03 Nov 2010 02:12:07 +0000

I picked up a deep-dish pan and a gripper last week over the internet, and this is the recipe I tried. Dang! I had my first stuffed pizza at Giordano’s in 2007, and my first try out of the gate with this recipe, I felt like the Ultimate Chicago Pizza Chef. It was completely awesome, and my family felt the same way. They were in awe at the size of it coming to the table, and the taste was even better! Wow! This is an incredible recipe! Bless you! And Go Blackhawks!!

By: Laurinda Lanius

Laurinda Lanius — Thu, 21 Oct 2010 11:25:12 +0000

thanks for the great post subscribed

By: Peter in Naples

Peter in Naples — Thu, 14 Oct 2010 01:34:59 +0000

Wow – fantastic recipe! I used a 14″ round aluminum pizza pan ($12 bucks on Amazon – Chicago Metallic I think was the manufacturer) and went the “half whole wheat” route. I doubled the amount of flour, cheese, etc. and it came out just right. I’d say better than Giordano’s (which was my goal) because I love the taste of whole wheat on a pizza. I also added some sugar to the sauce to give it a little bit of sweetness. I did half and half, spinach and pineapple… it was pretty difficult to figure out where each half was, but that’s kind of the nature of a stuffed pizza. I used butter in the pan like one commenter said – couldn’t have come out better. I also went heavy on the 100% olive oil.

Grew up in Chicago burbs – stuffed was always my favorite… and this one is outstanding! Way better than ordering frozen for sure!