A Giordano's-leaning deep-dish dough built on the short-knead secret: roughly 100% all-purpose flour, about 39% water and 21% oil, kneaded only two minutes so the crust bakes up biscuit-like rather than bready. A long room-temperature rise (up to 8 hours) develops flavor before the dough is rolled thin and pressed into a deep pan.
A Giordano's-leaning deep-dish dough built on the short-knead secret: roughly 100% all-purpose flour, about 39% water and 21% oil, kneaded only two minutes so the crust bakes up biscuit-like rather than bready. A long room-temperature rise (up to 8 hours) develops flavor before the dough is rolled thin and pressed into a deep pan.
Proof the yeast in the warm water. Whisk the flour, sugar and salt together, then stir in the yeast mixture and begin bringing it together by hand into a rough ball.
Work in the oil a little at a time until the dough comes together; add a splash more water only if it stays dry and scrappy.
Knead just two minutes, no more. The brief knead is what keeps the crust biscuit-like instead of bready.
Let the dough rise at room temperature for several hours, ideally 6 to 8; it will not rise much. For more flavor you can refrigerate overnight and use the next day.
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See the family treeRoll the dough out thin; if it springs back, rest it 10 minutes, fold in quarters and roll again. Immediately drape it into a greased deep-dish pan, press it up the sides and trim the overhang. Do not let it rise in the pan.
Layer cheese, toppings and sauce. Bake in an oven preheated to 500 F, then drop to 450 F and bake about 30 to 35 minutes.