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Giordano’s Famous Stuffed Crust Recipe

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Giordano’s Famous Stuffed Crust Recipe
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Makes: 6 servings adjust
This pizza was awesome; I loved it and plan to make it again and again!



  • 34 cup Warm Water
  • 3 23 tablespoons Canola Oil, Original recipe calls for 11 tsp's of Wesson Canola Oil
  • 1 teaspoon Olive Oil
  • 1 12 teaspoons Kosher Salt
  • 1 12 teaspoons Granulated Sugar
  • 3 cups All-Purpose Flour, Use the Scoop-And-Sweep method
  • 1 12 teaspoons Instant Dry Yeast

Step 1

Add items in order listed to bread machine pan.

Step 2

Run the DOUGH cycle to mix the dough, but only run the cycle for a total of 5 mins. Add more water if dough is too dry and not mixing; but DO NOT make too wet!

Step 3

Remove from bread machine after 5 mins. 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!


  • 1 teaspoon Olive Oil, To oil the bowl

Step 4

Break off 1/3 of the dough ball, this will be the top crust. Form them both into dough balls and place into a large oiled bowl.

Step 5

Let the dough rise once at room temperature, punch down and place in refrigerator for at least 7 hours.

Step 6

Take out of the fridge and let it reach room temperature (about 2 hours).

Step 7

After dough reaches room temperature, preheat oven to 500 and let stay at 500 for 15 mins before baking (Usually takes 15 mins to make and top the pie).

Step 8

Either hand-stretch or roll the dough balls out very thin with a rolling pin; they should easily overlap the pan. About 11 inches for the top crust. 12 inches for bottom crust. Because of the amount of oil in the crust, you really don't need any bench flour. I don't use any at all, and don't recommend it.


  • 1 tablespoon Butter, Margarine works as well

Step 9

Grease a 9-inch, round pan using a thin layer of softened butter or margarine (1 Tbsp).

Step 10

Once the dough is flattened, put the bottom layer dough in the 9" deep dish pan immediately; do not let it rise in the pan. Fit the Bottom Layer so that it hangs freely over the edge of the pan evenly.


  • 1 cup Grated Mozzarella Cheese, You can get the Mozzarella that you slice as well

Step 11

Coat the top edge of the dough with a thin layer of olive oil & butter. Add the cheese, layering the toppings and cheese. Do not use more then 10oz. of cheese, it gets sloppy.

Step 12

Apply Top Layer of Dough, the top layer should be thin (about 1/8 of an inch), or else it will be too thick after baking.

Step 13

If necessary, press the dough down to make room for the sauce. Poke a couple of thin holes in the top layer of the crust. Now, Align the 2 doughs. Using a Rolling Pin, roll around the outside edge of the pan pressing the 2 doughs together and cutting the excess dough off in the process.

Step 14

Apply a thin layer of Olive Oil & Butter to the top crust as well. Do not pre-bake the crust, or it will burn by the end.


  • 1 cup Grated Mozzarella Cheese, You can get the Mozzarella that you slice as well
  • 1 jar Pizza Sauce, Or you can make your own

Step 15

Add the final layer of cheese and top with sauce, making sure not to spill over the sides and leave room for the dough to rise slightly. I used about 18-20 ounces of sauce.

Step 16

Place pizza on bottom rack of oven, turn heat down to 450 and bake for 25-35 mins (depending on your oven).

Step 17

Take out of oven and let sit for 5 to 10 mins to cool slightly. Remove from pan using some sort of scoop (i.e. - a spatula or a wooden spoon).

Step 18

Cut to size (4 or six slices) and serve. You can make bread sticks using the scraps that were removed from the edge.

Step 19

Great Thin Crust pizza - Use the left over dough scraps. If you didn't use any bench flour when rolling then the scraps should easily roll into a ball. Using a rolling pin, roll very thin. Place in pan, and prebake for 3 - 4 minutes. Add left over sauce, top with Mozzarella, and toppings, and bake at 450 for 8-9 minutes.
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