Giordano's-Style Deep-Dish Crust
By feel, the Giordano's way — a biscuit-like deep-dish crust whose secret is a mere two-minute knead. Volumes are the original's; gram weights are approximate.
By feel, the Giordano's way — a biscuit-like deep-dish crust whose secret is a mere two-minute knead. Volumes are the original's; gram weights are approximate.
Ingredients
Method
Proof the yeast in the warm water. Mix the flour, salt, and sugar, then stir in the yeast water.
Bring the dough together by hand, working in the oil a little at a time until it forms a cohesive (slightly scrappy) ball; add a splash more water if it's dry.
Knead only 2 minutes — the short knead is the secret to the biscuit-like, pie-crust texture. Over-kneading makes it bready.
Let it rise at room temperature 6–8 hours (longer is better); you can refrigerate it overnight and bake the next day. It won't rise much.
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