Dad's Giordano's Pizza Tutorial!!!

Hey guys, there's secret magic here and today my dad is going to do a

pizza

tutorial

, so yeah, let's get started. Hello, today we are going to make dark style stuffed

pizza

. My first step is to roll out a first ball of dough. It was lightly heated in a warm oven and it weighed about 460 grams, so the idea is to get it to about a quarter of an inch thick, okay, now that the dough is rolled out, we're going to put it on a oven ten by Two-inch-deep dish container that has been coated with butter. The idea is to have it up to the sides and hang even a little more.

Now we are going to cut off the excess dough. the sides, now that we have our dough pressed into the pan, the next step is to add our meat, in this case I'm going to use some sausage. Fuga are those melodies that you use like a soft sausage with a lot of flavor. fennel and that's what we have here. I like to use gloves because it's quite a greasy material, it's easier to clean that way so it's important to put the sausage in first because the sausage takes a long time to cook and that's what you want with this style of pizza. of the cheese, so we're just going to layer it on the bottom of the pan and then put cheese on top.

If you want to put pepperoni on it, you have the sausage first and then. the pepperoni on top, you're okay, so the sausage basically went here and now we're going to add our shredded mozzarella cheese and for this 10 inch size pizza, I'm going to use 16 ounces of shredded cheese. Okay, before we add our cheese layer, I'm going to go ahead and roll out the second layer of dough that will go on top of the pizza. It is the same size as the first one. There's number two. so we'll add our cheese and then we'll put the second layer of dough on top to turn it into a pound of cheese, okay, the cheese is ready and now letter number two of the dough goes on top and again we'll use the knife to cut.

Skim off the excess dough, so now that we have the second layer of dough there, I'm going to put it together with the first layer with the idea that it will combine into one layer of dough, sometimes it doesn't. it sticks really well so you can get a little bit of water just put your hands on it and that will help you make sure it sticks properly so now we have the two layers of dough in place with the fillings underneath we have a lot of dough extra here and we're going to use this to make breadsticks so all I'm going to do with this dough is flatten it into a ball of dough and then We'll roll it out later and cut it into strips and then we'll cover it with salt and probably garlic butter, so the next step is to put the sauce on it.

This is a pretty thick sauce, it's like a marinara sauce with Oregano and garlic. I put a lot of sauce on it. Okay, so all the sauce has been applied and now the final step before putting it in the oven is to simply sprinkle on some grated parmesan cheese and it's ready to go in the oven. Now we were ready to put the pizza in the oven. I like to put it on the bottom rack of the oven, on top of a pizza rack that will sit on top of a preheated piece of baking steel. You can also use a pizza stone. and it's going to go into the oven at about 450 for probably 35 minutes, there we go, it's been 35 minutes and we're going to take the pizza out of the oven.

Look, okay, the trick is to do this without burning yourself well, so one way to know that it's done is you want to have a good amount of space between the pain and the pizza, which we do, we can put this around and I look to the side here, it's close, it might be a little bit less than what you think it made me, yeah, it looks pretty good, pretty close, it might be a little light, yeah, I might put it on for about three more minutes, okay , well, three minutes have passed and now we are.

I'll check it again. I think it looks a little better so we're going to try removing the pizza from the pan and one thing I found is that you want to remove the pan from the pizza and sometimes it helps. have a flexible spatula that you can stick under your bangs, you're the pizza master, man, well, I don't know if this is sometimes a tricky part, let's slide this up cheating, but it gets the job done and there it is our G O'Donnell Style Deep Dish Pizza I hope it tastes good, okay, it's time to cut the pizza looking for the best place to do it if it has small cracks, that's a good place to start in the restaurant.

I use these huge and long ones. swords to cut this this is the biggest knife I have and it does the job it gets cheesy oh my gosh look at that inside well like another slice here and the last one how much / this is like eight slices yeah together okay mmm I think It's going to be pretty good , braggart, let me try, wait, wait, no, no, okay, yeah, take a picture of it. You can request a photo, a photo, a photo, oh, here are the breadsticks that look great, yes, we can make cinnamon breadsticks, breadsticks, let's do both, yes, Sanford. zerk, okay, now we'll get a plate and take the first piece our dinners, a good one, right there, cheese, cheese, look at Steve, see you on camera, but okay, let's take a picture of this piece of what It's coming, are you okay?

Our little

tutorial

on how to make a Chicago-style Gio d'arnot's pizza with stuffed crust concludes. I hope you try it yourselves because the effort is worth it.