I live in Chicago and Lou's deep dish is my favorite deep dish. I've tried a few copycat recipes with great disappointment. Sir, you nailed it! Thank you for sharing this recipe and allowing us to be able to make delicious deep dish at home. Not trying to be too sappy here, but I'm honestly grateful.
Thank you! This is really Amazing. I've been trying to make Lou's at home for years after moving away from Chicago. I've tried recipes from all over the internet. This is the only one that has been able to produce the crust with that fermented/yeasty/beer taste which is what makes this pizza so special.
Made this last night and wow it came ir perfect! We left pur dough in the fridge for 24hrs ( i miss read the instructions) but it came out great still. Being in the UK ive never had a chixt style pizza but i loved this
At Lou's they do cook it in 2 separate ovens. 15 mins at 500F then 10-13 mins at 400F. But at home, I would definitely just go with 450F as well. Nice job! Just inspired me to start on a dough for tomorrow night!
Amazing! We made this last night and it came out exactly like Lou's! We followed the recipe to a tee except we made one cheese and one pep instead of sausage. The crust was out of this world! Prior to making, we were quite skeptical (cuz really, how can it be just as good a Lou's?!?) but we took the chance for fun. And thank goodness we did! Seriously, It turned out JUST like Lou's!!!. We are from Chicago and we now live in NY and the one thing we miss is our Lou's. We occasionally have the frozen delivered but it's $$ so this will now be our go to whenever we are craving it. Thank you for sharing this with us!
Dude I love all types of pizza but am in the UK and I can't buy the deep dish anywhere so thanks man I am getting my mam to make this she is a chef lol I can't wait
I made this recipe and it came out great... The second time lol. First time my dough didn't raise. Needed a little extra water and kneading, probably because I live in the desert. Also used 1/2lb of mozzarella and it needed at least 3/4lb. Second time we nailed it! Used a cast iron skillet and it required about 40 min bake time. Otherwise, followed the recipe exactly and it worked great.
MVP’s!!! Thank you! Came out great. Only had a can of whole tomatoes and paste. Seasoned the paste like I would a normal pizza and added it to the juice from the whole tomatoes. Everything else exactly as shown in the recipe. 10/10
Made this last night after the dough had fermented for a day. The key is to choose really good ingredients. The recipe turned out great and is very very close to Malnati's. Give it a try as it's worth the effort. I had two 9" pans so I made a cheese and a pepperoni.
Just a few suggestions: The dough should be given 24-48 hours to “ferment” in the refrigerator for best flavor. That’s what they do at Malnati’s. Get that crust pushed up higher in the pan. Then you can add more cheese and fillings. I don’t drain the tomatoes quite as much as you did. You do want some juiciness, not a dry pizza.
Do you first do the 24 hour room temperature rest, and then do the 24-48 hours in the refrigerator? Or skip the first room temperature rest and go straight to resting it in the fridge?
I was skeptical at the start of the video. Then after seeing the choice of flour, recipe ingredients percentages and choice of tomatoes: subscribed! Can't wait to watch all the other videos.
Tried this tonight and it turned out great! (I left Chicago 2 years ago and I was really craving Lou's). 8/10 but I'm sure if I made it again I could perfect it to a 9.5. I made one in a 9" springform pan and another in a cast iron skillet. Used 8 oz of sausage, 1.5 lbs of whole milk mozzarella slices, and the two 28 oz cans was enough for both pizzas.
with so many pretend bakers online confusing so many unsuspecting people, I wanted to prop you up... solid video - great to see you get the boys involved. Great Job!
Hello sir and boys, You have inspired me to pick up one of those pans to make this gorgeous pizza pie. My son gifted me the extra pan for my birthday (yeah me! And TY awesome son)… can you give me any helpful hints on how to season it? Awaiting your reply and TIA 😋
Excellent video. I LOVE Lou Malnatis. I first had it in 2007 in Chicago and you're spot on. People thing Chi style is super thick crust. It's not. I also had a sausage pizza and it seemed like the whole base on top of cheese was a giant flat sausage . So delicious. My brother and I go to the one in Phx AZ when we go to Spring Training and I ship in a few orders during the year from Lou Malnatis with their frozen pizzas
Who know if Lou's actually does this, but I added 20% semolina flour to my doug and it came out awesome and so close to the original. I never thought of leaving the dough craggy like you do here, I always kneaded until I got the windowpane so I'll have to try this technique. I went up to 30% of semolina last time I made this and I liked it even better. I would try this technique with 30% semolina. Also, I cook mine in a cast iron which is just as good. Thanks for the idea to make the dough craggy like that, I'll try that on my next swipe at it.
Nice video, glad other people love Lou's out there! I miss it quite a lot except for the (rare) times we have it shipped! Only difference in how I make the dough (aside from exact ratios being a pinch different here, a dash different there) is that I mix the fat in first, stirring it just until it clumps up in bits like butter would if you make pie when working the butter into the flour. Then I add the yeasted water to the salted, oiled flour and mix it like a biscuit dough (not entirely different from your technique). I let the gluten develop during multiple rises in the fridge, seems to work out alright 😀
Lou's is alright, but I think the crust isn't as good as it used to be. Also, you can't just have a cheese pizza, not enough seasoning. Have to have sausage.
You did a great job gentlemen. With that being said. Use enriched flour, that's the first step, no salt or sugar, use cake yeast, only corn pil no olive oil. And add 1% of total flour weight worth of diastatic malt flour. It's what adds all the bubbles to the dough, and the sauce is nothing more than san benito plum canned tomatoes finished with parm and oregano. I've spent some time researching this recipe. I'm going to make a video next week. I will tag you in it sir.
I made this pizza for my husband (a native Chicagoan) he loved it but my problem was that the dough was way too dry so I had to add much more water. I'm trying it again right now. Anyone else run into this problem?. I would also like to find a more "melty"mozzarella. I live in Western Washington which is a NOT a place with good pizza (not meaning to offend any locals, sorry) I love your video and I am so happy to have found this! I finally found a recipe that replicates the most amazing pizza ever created!
Subscribed! Lou's was my favorite in my visits to Chicago (Gino's East very close 2nd), and is who I try my best to mimic when making mine. Never done the 24 hour rise, will have to try that.
There is another famous Deep Dish spot in Chicago and it's called Pequod's they have another approach to Deep Dish style different from what Lou Malnati's or Giordano's do, they have caramelized edges.
Hey friends - keep these coming. Been making an ATK deep dish - but your crust looks perfect! Here in Philly we call cheese on the bottom "upside down" just so there's no doubt I'm actually baking my "regular" tomorrow - but this will definitely be Monday's dinner! Cheers
Damned, I just saw this channel. I haven't even watched the video yet. But, this is the perfect channel that everyone on UA-cam wants to watch. Pizza's gotten expensive at restaurant; of course, NO, not Domino's. But, good pizza is more expensive now, so I'd sure love to support someone who is helping the rest of us learn how to make good pizza.
Just wanted to say I've made this pizza three times so far and it's been fantastic every time. I skip sauce ingredients I don't have, and I'm sure I use a different sausage, so mine doesn't taste exactly like Malnati's, but your recipe is as close to perfect as I think it can get. Really appreciate such an in-depth tutorial and accurate measurements (I love measuring by weight when I can!)
I like your recipes, and your technique seems spot on. Good job with the editing and pacing. I am looking forward to using your flashback 1980’s Pizza Hut recipe on Saturday. My only concern is using your knife on the baking pan. You did not do it, but said it was Ok to do. As a seasoned chef/baker/pizza maker, Always use your knife on a cutting board. Not only would you dull your blade by cutting the pizza in the pan, but worse yet you will scratch up the pan, greatly reducing its lifespan. End rant. Keep making great videos like this, you are very talented and I am glad I found your channel.
Thank you for this. Turned out great. What are your thoughts on using ghee instead of olive oil. It has a hihger smoke point than olive oil and more buttery flavor.. Also using ghee on the bottom of the pan before you spread the dough out.
That’s what I use when I make deep dish. Use a very similar recipe as this video shows for my version of Lou’s. I bake it in a cast iron skillet. I rub butter flavored Crisco all over the bottom and sides of the pan, really helps to keep the sides up and adds some nice flavor and color as well.
Cover a pan completely in olive oil, bake it in an oven to season it, temps and time easy to find. Any cast iron needs a good season after any cooking.
Love the Video. Lou’s seems to be the elusive dough of all Chicago deep dish. Everyone has a copycat but none are equal. This recipe is as close as I’ve tasted to date. I see on their frozen pizza ingredients list it only has flour, water, corn oil , olive oil and Diastatic malt. I would think the fresh and frozen dough ingredients would be the same. Any thoughts?
So Lou Malnati's doesn't add corn meal to their dough? I have to ask, how did you come across this recipe? I've seen demo vids at LM's where they just use hand crushed whole tomatoes. I've also read that LM's uses butter instead of oil for their Buttercrust.
Made this. Excellent recipe in a 12 inch deep Dish Pizza pan. Took 45 to 50 minutes to cook compared to your 9 inch pan of 35 minutes. Id imagine a 14 inch pan would take even longer to cook.
I have played with many attempts at a good Lou's recreation. Especially since their frozen delivery has been really disappointing. I live in central Florida, so some doughs can be difficult to execute. I just completed your dough. I made a half batch since I don't need two pizzas. I also made my personal dough. Should be a fun (cheesy, scrumptious) comparison. I'll check back tomorrow. Thank you for the recipe.
I'm making this today but Ima hafta order a Lou Malnati's pan and spatula...or I may just head down to the restaurant supply because I am poor. I have never even tasted a Chicago Style pizza...but mostly because in Texas, it is a sin(I'll go see the "guy" to take care of it) to say Chicago. Anyway, I'm going to make this pizza today. I even went so far as to buy a pork butt, mixed up the seasonings, and ground the meat for homemade Italian Sausage. Had some at breakfast yesterday. I'll try to get back here and let you know how I did. Thanks to you guys for spreading the methods for building a pie.
This is about the closest I've tried. These are the changes I've made; 1. I use diced tomatoes instead of whole (just being lazy), 2. I use my sour dough starter with bread flour, 3 I make one pizzia with my lodge #14 cast iron skillet, 4 I season the sauce the way I like it, 5 I use primo fresh mozzarella cheese with provolone. Its important to remember I changed this recipe to my taste. I do this with all recipes and so should you. If you like garlic add more, if you like a little heat add some cayan, and so on. You should do that to all recipes. Make what you like. There is nothing wrong with tweeking a recipe to your tastes.
I live in Chicago and Lou's deep dish is my favorite deep dish.
I've tried a few copycat recipes with great disappointment.
Sir, you nailed it!
Thank you for sharing this recipe and allowing us to be able to make delicious deep dish at home.
Not trying to be too sappy here, but I'm honestly grateful.
So glad you enjoyed! Thanks for watching!
@@PerfectPizzaatHome I am about to find out if it as good as I have had when I go through Chicago... 🤞🤞🤞
What's wrong with being sappy, bub?
That's not a pizza. It's a f'n casserole.
@@morrismonet3554 lamest comment of the day 😅
Thank you! This is really Amazing. I've been trying to make Lou's at home for years after moving away from Chicago. I've tried recipes from all over the internet. This is the only one that has been able to produce the crust with that fermented/yeasty/beer taste which is what makes this pizza so special.
Made this last night and wow it came ir perfect! We left pur dough in the fridge for 24hrs ( i miss read the instructions) but it came out great still. Being in the UK ive never had a chixt style pizza but i loved this
At Lou's they do cook it in 2 separate ovens. 15 mins at 500F then 10-13 mins at 400F. But at home, I would definitely just go with 450F as well. Nice job! Just inspired me to start on a dough for tomorrow night!
Amazing! We made this last night and it came out exactly like Lou's! We followed the recipe to a tee except we made one cheese and one pep instead of sausage. The crust was out of this world! Prior to making, we were quite skeptical (cuz really, how can it be just as good a Lou's?!?) but we took the chance for fun. And thank goodness we did! Seriously, It turned out JUST like Lou's!!!. We are from Chicago and we now live in NY and the one thing we miss is our Lou's. We occasionally have the frozen delivered but it's $$ so this will now be our go to whenever we are craving it. Thank you for sharing this with us!
That’s so lovely to hear! We are so happy you all loved it! Thanks for watching!
Where is the ingredient list?
Description!
That's not a pizza. It's a f'n casserole.
Was there in 2014 to begin our journey on route 66. Memorial day weekend. This is some good pizza.
Looks just like Lou's!!! You did great!!! THANK YOU for showing how to do this!!!
Perfecting the dough is the hardest part. I’m a total newb so my dough was so so, but the taste of this recipe is spot on! So glad I found this.
Perfect! Thanks for watching!
It looks just like it. I'm going to try the recipe. Thank's
Dude I love all types of pizza but am in the UK and I can't buy the deep dish anywhere so thanks man I am getting my mam to make this she is a chef lol I can't wait
You can tell that your boys really love you and Trust you. You made a great pizza but the relationship you have with your kids is more impressive.
Appreciate the kind words! Thanks for watching!
I made this recipe and it came out great... The second time lol. First time my dough didn't raise. Needed a little extra water and kneading, probably because I live in the desert. Also used 1/2lb of mozzarella and it needed at least 3/4lb. Second time we nailed it! Used a cast iron skillet and it required about 40 min bake time. Otherwise, followed the recipe exactly and it worked great.
Awesome! Glad you enjoyed!
That's not a pizza. It's a f'n casserole.
Dude. This is gold. I'm buying pizza pans TODAY and doing your recipe. I will be exploring ALL your recipes! Soooooo.
That’s great to hear! Let us know how they turned out!
You know I can’t find those exact pans from the link you show
Great job in creating a deep dish pizza that stays together like the pros and isn't a mess on a plate. I also love the Bianco DiNapoli whole tomatoes.
Thanks so much for watching!
This is probably the best deep dish at home video I've seen yet and I've easily watched 50.
MVP’s!!! Thank you! Came out great. Only had a can of whole tomatoes and paste. Seasoned the paste like I would a normal pizza and added it to the juice from the whole tomatoes. Everything else exactly as shown in the recipe. 10/10
Made this last night after the dough had fermented for a day. The key is to choose really good ingredients. The recipe turned out great and is very very close to Malnati's. Give it a try as it's worth the effort. I had two 9" pans so I made a cheese and a pepperoni.
Thanks for trying it out! Glad you liked it!
My fav. How is dough fermented?
That's not a pizza. It's a f'n casserole.
Just a few suggestions: The dough should be given 24-48 hours to “ferment” in the refrigerator for best flavor. That’s what they do at Malnati’s. Get that crust pushed up higher in the pan. Then you can add more cheese and fillings. I don’t drain the tomatoes quite as much as you did. You do want some juiciness, not a dry pizza.
Good suggestions! Thanks for watching!
Do you first do the 24 hour room temperature rest, and then do the 24-48 hours in the refrigerator? Or skip the first room temperature rest and go straight to resting it in the fridge?
1 hour on counter. 24-48 in fridge. @@derekgoldstein1584
That's not a pizza. It's a f'n casserole.
Thanks for the tips..I just got back from Chicago and I tried Lou Malnati’s and wanted to try and make it as we can’t buy it in the UK!
I was skeptical at the start of the video. Then after seeing the choice of flour, recipe ingredients percentages and choice of tomatoes: subscribed! Can't wait to watch all the other videos.
Thanks for watching!
This looks and I sure tastes authentic! I love pizza and can't wait to make this! Thanks for the video! Ciao!!!
Thanks for watching!
You nailed it, bro!
Wow man! You nailed it!
I've waited years for this recipe.
Outstanding recipe -- especially love the dough and the sauce tips
Thanks for this! I'm going to try it out in a couple of days. Cheers from Argentina.
Nice job, that looks just like the real deal!
Just made two today. Came out great. Thanks!
omg yes i love Lou malnati's their pizza has so much cheese and sauce and their crust is so buttery its delicious
It’s great! Thanks for watching!
Tried this tonight and it turned out great! (I left Chicago 2 years ago and I was really craving Lou's). 8/10 but I'm sure if I made it again I could perfect it to a 9.5. I made one in a 9" springform pan and another in a cast iron skillet. Used 8 oz of sausage, 1.5 lbs of whole milk mozzarella slices, and the two 28 oz cans was enough for both pizzas.
That's not a pizza. It's a f'n casserole.
Thanks for sharing about the Chicago deep dish not being a thick crust. Too many confuse deep dish and pan pizza.
Looks fantastic!
Grew up in Chicago, loved this pizza when I came home from school for dinner.
Glad we could bring you back! Thanks for watching!
with so many pretend bakers online confusing so many unsuspecting people, I wanted to prop you up... solid video - great to see you get the boys involved. Great Job!
Thanks for watching!
Hello sir and boys,
You have inspired me to pick up one of those pans to make this gorgeous pizza pie. My son gifted me the extra pan for my birthday (yeah me! And TY awesome son)… can you give me any helpful hints on how to season it?
Awaiting your reply and TIA 😋
The beginning was adorable, keep up the good work!
that pizza looked legit!!! when I've made deep dish pies I buy a #10 can of 74-40 tomato fillets by Stanislaus it tastes exactly like malnatis
That’s great! Thanks for watching!
I believe gino's east just hand crushes cans of 6 in 1 brand tomatoes. I can get them at my local GFS along with Stanislaus products as well
Stanislaus is also used by Aurelio’s!! Good call/ this is a great video
@@bgaviator Malnati's hand crushes the tomatoes right on top of the pizza as well
I sure miss Lou Malnatis Pizza from when I was in Arlington Heights, IL. I crave it, and might even try this.
this looks really good, I will be making this. thank you boys
Thanks for watching! Let us know how it turns out!
Excellent video. I LOVE Lou Malnatis. I first had it in 2007 in Chicago and you're spot on. People thing Chi style is super thick crust. It's not. I also had a sausage pizza and it seemed like the whole base on top of cheese was a giant flat sausage . So delicious. My brother and I go to the one in Phx AZ when we go to Spring Training and I ship in a few orders during the year from Lou Malnatis with their frozen pizzas
That’s awesome! Glad you enjoyed, and thanks for watching!
Man, what a gem! I have bought frozen since I love these. Definitely need to try
Yes let us know how it turned out! Thanks for watching!
Who know if Lou's actually does this, but I added 20% semolina flour to my doug and it came out awesome and so close to the original. I never thought of leaving the dough craggy like you do here, I always kneaded until I got the windowpane so I'll have to try this technique. I went up to 30% of semolina last time I made this and I liked it even better. I would try this technique with 30% semolina. Also, I cook mine in a cast iron which is just as good. Thanks for the idea to make the dough craggy like that, I'll try that on my next swipe at it.
Nice video, glad other people love Lou's out there! I miss it quite a lot except for the (rare) times we have it shipped!
Only difference in how I make the dough (aside from exact ratios being a pinch different here, a dash different there) is that I mix the fat in first, stirring it just until it clumps up in bits like butter would if you make pie when working the butter into the flour. Then I add the yeasted water to the salted, oiled flour and mix it like a biscuit dough (not entirely different from your technique). I let the gluten develop during multiple rises in the fridge, seems to work out alright 😀
That works great too! Thanks for watching!
Lou's is alright, but I think the crust isn't as good as it used to be. Also, you can't just have a cheese pizza, not enough seasoning. Have to have sausage.
You did a great job gentlemen. With that being said. Use enriched flour, that's the first step, no salt or sugar, use cake yeast, only corn pil no olive oil. And add 1% of total flour weight worth of diastatic malt flour. It's what adds all the bubbles to the dough, and the sauce is nothing more than san benito plum canned tomatoes finished with parm and oregano. I've spent some time researching this recipe. I'm going to make a video next week. I will tag you in it sir.
Great advice! Thanks for watching!
Update?
Looking forward to the video
Posted a year ago, I guess Big Pizza got to him. 😅
dont overcomplicate it
As a patron of the great city of Chicago, this looks spot on - I’ll have to give it a try.
Let us know how it is! Thanks for watching’
That's awesome. Dough was gray but turned out great. Tastes exactly like lous
Glad you enjoyed!
very good video! important side note on the cheese...make sure its whole milk, low moisture. part skim will not melt correctly.
Good tip! Thanks for watching!
Just ordered my pan from Amazon that you recommended. Thx for video. Can’t wait to make this delicious pizza
Thanks so much! Hope you love the pizza! Let us know how it turns out!
Spot on. Coming from the city, this tasted exactly how Lous tasted. You guys should try to make the sausage crust pizza!
4:05 - What does it mean to season the pan, when it turns from new shiny to dark yellow ? What you do exactly ?
It is baked in oil multiple times! We have a video coming soon!
@@PerfectPizzaatHomeok, thank you ❤️
Awesome looking pizza. Your recipes always look great. Thanks for sharing 👍
Thanks so much for watching and supporting!
Really enjoyed your Chicago Tavern pizza! Can’t wait to try this!
Awesome! Let us know how it turns out!
@@PerfectPizzaatHome I have been meaning to tell you….IT CAME OUT PERFECT!!!!!! U guys are the best!
Thanks so much!!
@@PerfectPizzaatHome I also made the Tavern style. Came out great. Doing the Lou's tonight.
I made this pizza for my husband (a native Chicagoan) he loved it but my problem was that the dough was way too dry so I had to add much more water. I'm trying it again right now. Anyone else run into this problem?.
I would also like to find a more "melty"mozzarella. I live in Western Washington which is a NOT a place with good pizza (not meaning to offend any locals, sorry)
I love your video and I am so happy to have found this! I finally found a recipe that replicates the most amazing pizza ever created!
Glad you loved it! Thanks for watching!
Subscribed! Lou's was my favorite in my visits to Chicago (Gino's East very close 2nd), and is who I try my best to mimic when making mine. Never done the 24 hour rise, will have to try that.
Awesome! Let us know how it turns out’
Thanks! I'm going to make that this Weekend. 👍
Amazing! Let us know how it turned out!
There is another famous Deep Dish spot in Chicago and it's called Pequod's they have another approach to Deep Dish style different from what Lou Malnati's or Giordano's do, they have caramelized edges.
Pequod's is my favorite!
Wow, looks perfect
I am looking for a good recipe and after watching many, yours looks the best. I will let you know how it goes.
Looks awesome, dude - thanks for sharing
Hey friends - keep these coming.
Been making an ATK deep dish - but your crust looks perfect!
Here in Philly we call cheese on the bottom "upside down" just so there's no doubt
I'm actually baking my "regular" tomorrow - but this will definitely be Monday's dinner!
Cheers
So glad you like it! Let us know how it turns out!
That's not a pizza. It's a f'n casserole.
Damned, I just saw this channel. I haven't even watched the video yet. But, this is the perfect channel that everyone on UA-cam wants to watch. Pizza's gotten expensive at restaurant; of course, NO, not Domino's. But, good pizza is more expensive now, so I'd sure love to support someone who is helping the rest of us learn how to make good pizza.
pizza made at home is awesome, but support your local pizza master too! times are hard for everyone :)
Just wanted to say I've made this pizza three times so far and it's been fantastic every time. I skip sauce ingredients I don't have, and I'm sure I use a different sausage, so mine doesn't taste exactly like Malnati's, but your recipe is as close to perfect as I think it can get. Really appreciate such an in-depth tutorial and accurate measurements (I love measuring by weight when I can!)
So happy to hear that! Thanks for watching and supporting!
I've never had a deep dish pizza before, but that looks really good and I totally should not be watching cooking videos on an empty stomach. 🤣
I like your recipes, and your technique seems spot on. Good job with the editing and pacing. I am looking forward to using your flashback 1980’s Pizza Hut recipe on Saturday.
My only concern is using your knife on the baking pan. You did not do it, but said it was Ok to do. As a seasoned chef/baker/pizza maker, Always use your knife on a cutting board. Not only would you dull your blade by cutting the pizza in the pan, but worse yet you will scratch up the pan, greatly reducing its lifespan. End rant.
Keep making great videos like this, you are very talented and I am glad I found your channel.
Thanks so much for the kind words and the tips!
How did you season your pan?
Video coming soon! We bake it in oils though.
That looks delicious I need to try this.❤
I would love to know how you make your sausage for the Chicago style pizzas
Thank you for this. Turned out great. What are your thoughts on using ghee instead of olive oil. It has a hihger smoke point than olive oil and more buttery flavor.. Also using ghee on the bottom of the pan before you spread the dough out.
Do what you prefer best! Thanks for watching!
Looks yummy!
Wow guys, great video! Thanks
great video, how did you season the new pan, Thanks
Video coming soon!
Thats on good looking pie 🤤 yumm
I tried it yesterday, it was wonderful. How much ingredients do I have to put more for 12 and 14 inches?
how do you feel about butter flavoured crisco in the pan? i've been using it lately and it really helps the dough stick to the edges!
Feel free to use it! Thanks for watching!
That’s what I use when I make deep dish. Use a very similar recipe as this video shows for my version of Lou’s. I bake it in a cast iron skillet. I rub butter flavored Crisco all over the bottom and sides of the pan, really helps to keep the sides up and adds some nice flavor and color as well.
Love it! Thank you for the videos! I miss Chicago-land pizzas! I also miss Montreal pizza if you are looking for ideas lol.
Thanks for watching! Good ideas!
Thank you for a great recipe but is there a way to scale the recipe size up to maybe 14 or 16 inches and have it come out just as good?
Yes! Calculate the measurements and you should be fine. Thanks for watching!
Спасибо Шеф!
Спасибо за рецепт ! и за Ваш труд!😊😊Thanks Chef!
Thanks for the recipe! and for your work!😊😊
Your 🍕 pizza looks really delicious 😋 Thanks for the recipe & great video!
Thanks for watching!
Cover a pan completely in olive oil, bake it in an oven to season it, temps and time easy to find. Any cast iron needs a good season after any cooking.
Is this for lou malnatis regular or buttercrust?
How do you season the pan?
Love the Video. Lou’s seems to be the elusive dough of all Chicago deep dish. Everyone has a copycat but none are equal. This recipe is as close as I’ve tasted to date. I see on their frozen pizza ingredients list it only has flour, water, corn oil , olive oil and Diastatic malt. I would think the fresh and frozen dough ingredients would be the same. Any thoughts?
My favorite deep dish pizza restaurant.
So Lou Malnati's doesn't add corn meal to their dough? I have to ask, how did you come across this recipe? I've seen demo vids at LM's where they just use hand crushed whole tomatoes. I've also read that LM's uses butter instead of oil for their Buttercrust.
Clarified butter in the pan before adding the dough.
Made this. Excellent recipe in a 12 inch deep Dish Pizza pan. Took 45 to 50 minutes to cook compared to your 9 inch pan of 35 minutes. Id imagine a 14 inch pan would take even longer to cook.
I have played with many attempts at a good Lou's recreation. Especially since their frozen delivery has been really disappointing. I live in central Florida, so some doughs can be difficult to execute. I just completed your dough. I made a half batch since I don't need two pizzas. I also made my personal dough. Should be a fun (cheesy, scrumptious) comparison. I'll check back tomorrow. Thank you for the recipe.
Thanks so much for trying it out and supporting the video! Love to see how it turns out!
How was it?
Great video!!! How many grams of flour would you use for a 16" pan with a 2" edge?
Thanks for the compliment! You would use 626 g of flour for one 16" pizza. Here is the recipe:
Grams Ounces Teaspoons Tablespoons
Flour(100%) 626.18 22.09
Water(46%) 288.04 10.16
Instant Dry Yeast (0.5%) 3.13 0.11 1.04 0.35
Regular/Fine Sea Salt (1.75%) 10.96 0.39 1.96 0.65
Corn Oil (18%) 112.71 3.98 25.05 8.35
Olive Oil (5%) 31.31 1.1 6.96 2.32
Sugar (0.52%) 3.26 0.11 0.82 0.27
Total (171.77%) 1,075.59 37.94
Single Ball (1 ball total) 1,075.59 37.94
That looked good!
Thanks for watching!
Original in Skokie, i love it, im coming back on summer❤
can i make this in a cast iron pan
I'm making this today but Ima hafta order a Lou Malnati's pan and spatula...or I may just head down to the restaurant supply because I am poor.
I have never even tasted a Chicago Style pizza...but mostly because in Texas, it is a sin(I'll go see the "guy" to take care of it) to say Chicago.
Anyway, I'm going to make this pizza today. I even went so far as to buy a pork butt, mixed up the seasonings, and ground the meat for homemade Italian Sausage. Had some at breakfast yesterday.
I'll try to get back here and let you know how I did.
Thanks to you guys for spreading the methods for building a pie.
Lou Malnati pizza is a dream of mine. Yummy.
Lous, a tradition and a part of my heart.............and probably my arteries at this point.
Haha that’s right!
Love all your recipes! Would you say that Southshore is very similar dough style... which one would you say is lighter? Thanks again for sharing
Southshore is generally lighter! Thanks for watching!
anyone got other suggestions for tomatoes? I cant find bianco dinapoli tomatoes anywhere near me. the closest to me is a 40 min drive.
Where can I find the exact measurements for the dough ingredients?
In the video description!
I read LM uses some corn meal with the flour. Any thoughts?
They do not use. Look at a Lou’s frozen pizza ingredients list. No salt or sugar either. They do use diastatic malt in the dough.
I would like to know how you seasoned the pan! I'm a complete newbie in the kitchen and always wanted to try deep dish pizzaaaa
We have a pan seasoning short video in the works! Thanks for watching!
Have u guys made the short yet? Tried finding it but couldn’t find it on ur channel
I thought he snapped his finger. Then the pan was seasoned 😃
Exactly!
I thought Lou’s crust was a butter crust. I don’t see how this will taste the same without the butter and also yellow cornmeal. Any ideas?
This is the recipe they use! Feel free to add butter if you’d like! Thanks for watching!
This is about the closest I've tried. These are the changes I've made; 1. I use diced tomatoes instead of whole (just being lazy), 2. I use my sour dough starter with bread flour, 3 I make one pizzia with my lodge #14 cast iron skillet, 4 I season the sauce the way I like it, 5 I use primo fresh mozzarella cheese with provolone. Its important to remember I changed this recipe to my taste. I do this with all recipes and so should you. If you like garlic add more, if you like a little heat add some cayan, and so on. You should do that to all recipes. Make what you like. There is nothing wrong with tweeking a recipe to your tastes.
That’s awesome! Glad you enjoyed and thanks for watching!
My goal is to learn to make a pizza. This looks good.😋
You got this! Thanks for watching!
Will watch again as soon as am dug out of snow and assemble the ingredients. Crispy deep dish pizza 😋🍕🍕🍕
Yes! Let us know how it is!
Thanks for the video. I cannot find the recipe for the dough. Please let me know where to find the dough recipe. Thanks again.