Add the warm water and pinch of sugar to mixing bowl, then add yeast and let foam for 30 seconds or so.
Add flour, cornmeal, oil, salt. Mix until everything is stuck together (3-4 minutes).
Lightly flour a surface and knead the dough ball for about two minutes. Kneading longer than a couple minutes will make the crust more fluffy and bread-like instead of dense and biscuit-like.
place dough back in mixing bowl, and place a clean towel over the top of the bow. Let dough rise at room temp as directed by the yeast (1-2 hours for fast acting yeast, 6-8 hours for normal yeast) - until the dough doubles in volume. Punch the dough down, and allow to rise a second time.
finely chop and mince garlic
mix tomato sauce, crushed tomatoes, italian seasoning, and garlic until a uniform consistency is achieved
melt 1 Tbsp of butter, then coat inside of 9x13" glass baking dish
roll out dough into approximately 13x18 rectangle (approximately 1/4" thick)
Lightly press the dough into the pan, making sure the edges of the dough are almost flush with the top (or slightly over)
pre-bake the dough in the glass tray in a pre-heated 400 degree oven for 5-6 minutes
thaw the meatballs, and slice them into halves or quarters
layer the bottom of the crust with meatballs and sliced onions
spread 1 lb of shredded mozzarella evenly over the meat and onions
spread sauce evenly over the cheese
spread the remaining 1 lb of cheese evenly over the sauce, making sure to get it up to the edge of the crust
Bake at 400 for 35-40 minutes, until the crust is lightly browned and the cheese is melted thoroughly.
remove from oven, and allow to cool for 5-10 minutes on stovetop, to allow cheese to set before slicing and serving
Original source: https://www.reddit.com/r/food/comments/3g1obj/after_multiple_tries_finally_replicated_giordanos/
Ingredients
Directions
Add the warm water and pinch of sugar to mixing bowl, then add yeast and let foam for 30 seconds or so.
Add flour, cornmeal, oil, salt. Mix until everything is stuck together (3-4 minutes).
Lightly flour a surface and knead the dough ball for about two minutes. Kneading longer than a couple minutes will make the crust more fluffy and bread-like instead of dense and biscuit-like.
place dough back in mixing bowl, and place a clean towel over the top of the bow. Let dough rise at room temp as directed by the yeast (1-2 hours for fast acting yeast, 6-8 hours for normal yeast) - until the dough doubles in volume. Punch the dough down, and allow to rise a second time.
finely chop and mince garlic
mix tomato sauce, crushed tomatoes, italian seasoning, and garlic until a uniform consistency is achieved
melt 1 Tbsp of butter, then coat inside of 9x13" glass baking dish
roll out dough into approximately 13x18 rectangle (approximately 1/4" thick)
Lightly press the dough into the pan, making sure the edges of the dough are almost flush with the top (or slightly over)
pre-bake the dough in the glass tray in a pre-heated 400 degree oven for 5-6 minutes
thaw the meatballs, and slice them into halves or quarters
layer the bottom of the crust with meatballs and sliced onions
spread 1 lb of shredded mozzarella evenly over the meat and onions
spread sauce evenly over the cheese
spread the remaining 1 lb of cheese evenly over the sauce, making sure to get it up to the edge of the crust
Bake at 400 for 35-40 minutes, until the crust is lightly browned and the cheese is melted thoroughly.
remove from oven, and allow to cool for 5-10 minutes on stovetop, to allow cheese to set before slicing and serving
Original source: https://www.reddit.com/r/food/comments/3g1obj/after_multiple_tries_finally_replicated_giordanos/