Giordano’s Style Stuffed Pizza


We  absolutely LOVE Giordano’s stuffed pizza when we are in Chicago.  So, having not lived in Chicago for quite some time, we were thrilled when we found The Great Chicago-Style Pizza Cookbook at a library book sale.  It has the “secret” recipes for all the top Chicago pizzerias including Giordano’s, Pizzeria Uno, Gino’s and others.

Adapted from The Great Chicago-Style Pizza Cookbook:



  • 1¼ cp warm water
  • 4 Tbsp vegetable oil
  • 3¼ cp bread flour
  • 1½ tsp salt
  • 1 Tbsp sugar
  • 2 pkg (4-1/2 tsp) active dry yeast


  • 1 large can tomatoes
  • 1 small can tomatoes
  • 2 Tbsp olive oil
  • 1 teasp oregano or Italian seasoning
  • 2 teasp chopped fresh basil or 1 teasp dried basil or Italian seasoning
  • 1 teasp salt
  • 1 clove garlic or more
  • ¼ cp Parmesan Cheese


  • 0.25 lb fresh spinach
  • 8 oz mozzarella cheese
  • 8 oz cooked pork sausage


  1. Make dough in bread machine adding liquid ingredients first, then dry, then yeast.  Or make the dough by hand (Here are some general instructions …just use the ingredients listed above but follow the process for making the dough in this recipe).
  2. Cut up drained tomatoes, draining off extra liquid (get it as dry as you can!)
  3. Mix in rest of sauce ingredients
  4. Spread a little over half the dough on bottom of olive oil rubbed deep dish pizza pan (12 to 14-Inch Deep Dish Pizza Pan with 2″ tall sides.  We have used a cheesecake spring form pan if we couldn’t get our hands on a deep dish pizza pan.)
  5. Fill with spinach, sausage and cheese
  6. Top with rest of dough pinching bottom and top together around the edges
  7. Cut some slits in top dough
  8. Top with sauce
  9. Bake for 50 minutes at 425 °F until center of pizza starts looking a little dry and edges are getting dark.

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