Giordano's ★ Deep Dish Pizza Review - The Classic Chicago 

Giordano's Deep Dish Pizza Review - The Classic Chicago
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History
Brothers Efren and Joseph Boglio immigrated to the United States from Argentina and in 1974 they founded Giordano's. Efren Boglio told Chicago Magazine that he and his brother were born in a small town near Turin, Italy, where their mother had been known for the quality of her recipes. He added that his family was most fond of her Easter pizza pies. Upon arriving in America, Efren began working at a pizzeria in Chicago, but was not satisfied with the pizzas he tasted and decided to open his own restaurant called Roma. When his brother Joseph came to Chicago, Efren claims they decided to open a restaurant using their mother's recipe and after experimenting over several months developed the stuffed pizza.
Menu
The stuffed pizza at Giordano's has a top and bottom crust with cheese stuffed in between and the option of additional toppings in the middle such as pepperoni, Italian sausage, and spinach, while sauce and parmesan are added on top of the crust. Giordano's pizza crust is made from dough high in gluten, which takes several days to prepare. The crust has been described as being soft and flaky, while not having much flavor, with the shape being in the traditional Chicago-style. It can be ordered in several sizes, including individual sizes, though it is considered to be sufficiently filling that even smaller sizes of the pizza can be enough for more than one person.
To celebrate their 40th birthday, Giordano's removed half of their menu items including cheesecake, avocado salad, and zucchini fritters. [5] Giordano's also introduced 20 oz soda bottles instead of soda cans for the customers. Also included in the new menu are "made without gluten" items such as pasta and a pizza crust, which is only available in the 12" small thin crust. These items are classified as "made without gluten" because they may be free of gluten ingredients, but none of these items are made in a gluten free environment. Appetizers include things such as wings, mozzarella sticks, calamari, toasted beef ravioli.
Giordano's stuffed pizza has received wide acclaim from critics, being named "Best Pizza in the City" by Chicago Magazine and "Best Pizza in America" by NBC's The Today Show.[18] On Serious Eats, Daniel Zemans, praised the sauce used in the stuffed pizza for having a strong tomato and herb flavor, while noting the crust as a less enthusing yet suitable element of the pizza.[5] Denise Du Vernay, in a review of several Chicago-area pizzerias for Patch.com, described the stuffed pizza at Giordano's as "perfect" and superior to the stuffed pizza offered at Aurelio's Pizza. In an article for the Christian Science Monitor, Giordano's was listed at fourth in a ranking of pizzerias in the Chicago area, with the article praising its stuffed pizza. The Rough Guide to Chicago said in 2003, "Although most pizza parlors offer deep-dish, the following places have perfected it: Pizzeria Uno, Lou Malnati's ..., and Giordano's."[20] One criticism raised about the pizza is the time it takes for the pizza to cook, with a stuffed pizza having an average preparation time of up to 45 minutes. Diners can shorten this waiting period by ordering ahead or taking a half-baked pizza so they can finish baking it in their home oven. Giordano's was voted "Chicago's Best Pizza" by NBC, CBS Chicago, New York Times, Chicago Tribune, Chicago Magazine, Chicago Eater and Home & Garden Magazine.
In addition to its stuffed pizza, Giordano's offers traditional thin crust pizzas, which take half as much time to cook and use the same toppings.[18] Their thin crust offering was reviewed in Serious Eats, with the reviewer approving of the cheese and other toppings on the thin crust pizzas, but criticizing the crust for being dry and thick. The reviewer also expressed dissatisfaction with the limited amount of sauce on the pizza.