Yesterday I indulged in a real luxury, I had Giordano's Pizza, (from Chicago) delivered to me in Oklahoma. It takes two days notice and six hours to thaw the pizza before you can 'finish' baking it; BUT OH IT IS WORTH IT...
Of course, what would be better is if I could make Giordano's style pizza at home. There are really only two things I need to accomplish this, the CRUST and the sauce (part 2). How do you make a deep dish pizza crust that will mimic Giordano's?
The crust at Giordano's is in (what I would call) the 'hand tossed' thickness, but when baked is 'substantial enough' to hold up the (considerable weight) of the pizza but is not 'too crispy'. It browns up nicely on the outside and on the top layer (is this possibly a 'different crust') it bakes thoroughly while inside the pizza. (possible 'technique' sidebar: should the pizza be partially baked before the top most layers of sauce and cheese are added?). When I have tried to make this style of pizza at home the crust has either failed to bake through, when burnt on the outside it isn't 'done' (too doughy) on the inside.
(note: this 'recipe request' falls under the "restaurant mimicry" rule for Seasoned Advice)