We love Giordano's pizza so I was excited to try this recipe. I followed the suggestion to omit cornmeal, add extra oil and shorten kneading time as this definitely resonates with my memories of Giordano's. The first try turned out well enough to warrant a second. I recommend using bread flour to make the dough less sticky and adding extra sauce; however the tomato sauce in the recipe didn't appeal to me and my commercially-prepared sauce didn't mesh well with the rest of the pizza.

Reviewed On: Jan. 4, 2009