A high-gluten take on Giordano's stuffed deep-dish — All Trumps flour at 50% hydration with a good hit of soybean oil and sugar for a tender, flaky double-crust shell. Makes two pies' worth of skins.
A high-gluten take on Giordano's stuffed deep-dish — All Trumps flour at 50% hydration with a good hit of soybean oil and sugar for a tender, flaky double-crust shell. Makes two pies' worth of skins.
Mix the dry ingredients (flour, salt, sugar, yeast) with a paddle, then cut in the soybean oil slowly until evenly distributed.
Add the water and knead just 2 minutes — a short mix keeps the crust tender and flaky rather than bready.
Let the dough rise about 3 hours, then divide into two balls.
Roll each ball thin. For a stuffed pie, line a deep pan with a bottom skin, fill with cheese and toppings, cap with a second thin skin, seal, and add sauce on top.
Bake at 450–500°F for about 30–35 minutes, until the crust is deep golden.
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