The first night in the mission home, the new missionaries have Giordano's Deep Dish pizza to welcome them to Chicagoland! Here is a copycat recipe so you can experience something new with your new missionary:
Copycat Giordano's Deep Dish Pizza
Serving Size / Yield
4 C. flour
1 2/3 C. water
3/4 C. canola oil
3 tsp. yeast
2 tsp. sugar
2 tsp. salt
mozzarella cheese (lots)
Your pizza toppings
Classico brand ground tomatoes
Put all dough ingredients into kitchen aid mixer. Mix for 1 minute. Let rise for about 6 hours or so. Punch down, then cover and let the gluten relax for 10-15 minutes or so. Cut about 1/4 of the dough off and set aside. Roll rest of dough out to size needed to cover bottom and sides of pan. Add cheese and toppings. Roll the smaller dough ball out very thin and place on top of toppings. Pinch together with bottom crust as best as you can. Spread sauce on top. Bake at 450 F for around 30 minutes. Take out when crust begins turning golden brown and sauce has softened.
If you are a more experienced cook, one of our Women's Auxiliary Services Sisters Sister Rungaitis from California grew up in this mission, and her favorite Chicago pizza is Uno's.
Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil, and mix well with a spoon.
Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45-60 minutes in a warm place, until it has doubled in size.
Punch it down and knead it briefly.
Press it into an oiled 15-inch deep dish pizza pan until it comes 2 inches up the sides and is even on the bottom of the pan.
Let the dough rise 15-20 minutes before filling.
Preheat the oven to 500°F.
While the dough is rising, prepare the filling.
Cook the sausage until it is no longer pink and drain the excess fat.
When the dough has finished its second rising, lay the cheese over the dough shell.
Distribute the sausage and garlic over the cheese.
Top with the tomatoes.
Sprinkle on the seasonings and Parmesan cheese.
Bake for 15 minutes at 500°F, then lower the temperature to 400°F and finish baking for 25-35 minutes longer.
Lift up a section of the crust from time to time with a spatula to check its color. The crust will be golden brown when done.
Enjoy! All of this pizza is how we keep meat on our bones to keep us warm during the winter.