Originally posted by BTB
...Stuffed pizzas are basically crust, crust, crust and then some more crust. And their style of crust is basically tasteless, tasteless, and some more tasteless.
If you order sausage...you will be lucky to get one bite of sausage once in every 12 bites of pizza!!! Also they put the sauce on top of the pizza and at least 50% of the time, the pizza is cooked to a point where the top of the pizza is a DRY red top with little taste of tomato sauce.
I'm going to agree with you on the point about the dried, tasteless tomato sauce on top of Giordano's stuffed pizza. Admittedly, it has been a solid ten years since I've had one of their pizzas (I much prefer Nancy's or Suparossa's for stuffed, Burt's Place for thick). But I did eat their pizzas fairly regularly prior to that. In fact the dried, bland tomato topping was one of the reasons I stopped eating there.
As for your complaint about the lack of sausage, I think "one bite of sausage once in every 12 bites of pizza" might be a bit of an exaggeration but my lack of recent visits leaves me unable to comment.
However, I can address your comment regarding the crust of a stuffed pizza.
Unlike a Pan Pizza (also known as Pizza in the Pan, Chicago Style Pizza, Thick Crust Pizza, etc.) the layers of a Stuffed
Pizza are actually rather thin. It is made in the same type of high rimmed pan used for a Pan Pizza, with the thin bottom layer of dough drawn up the side of the pan creating a "pie shell" effect. The ingredients (sausage, mushroom, peppers, whatever), including cheese are placed atop the bottom layer. Another thin
layer of dough is placed on top and the edges from the two layers are crimped together. A layer of tomato sauce is slathered over the top thin layer of dough and the whole thing bakes for about 40-45 minutes till the dough is firm and somewhat crispy. The ingredients actually cook inside the layers of dough like a pie
creating (in most cases) a moist, rich pizza that is remarkably flavorful.
When the finished pizza is cut, removed from the pan, and viewed from the side, the crimped top and bottom layers of dough create the illusion
that the dough is two inches or more thick. While the pizza is in total a good inch or more thick, what you are actually measuring is the total thickness of the two layers of dough combined with all the ingredients and cheese stuffed
in between (hence the name).
A Stuffed Pizza is not "crust, crust, crust and then some more crust" as you assert. In fact, of the many styles of pizza served in the Chicago area, after an actual thin crust pizza, a stuffed pizza has the least amount of dough of any of them.
But you are correct; Giordano's, IMHO, is not the best representative of the bunch.