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.
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.
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.
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!
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
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 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.
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.
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
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.
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!
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.
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.
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
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.
Next time try lapping your cheese slices up the sides of the pan to the top and use a small amount of butter flavored non stick spray on the pan top edge where the cheese will lap over slightly and you will be very surprised at the extra flavor bonus you'll get.
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.
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.
Love your videos! Any chance you could do a video showing your attempt at Round Table dough? I've tried using flour tortilla mix and bread flour as suggested on a pizza forum, but not much luck.
We have some ideas on this dough and will likely make a video on it down the road. We may not call it a Round Table pizza, because that's pretty niche, but you'll know it when you see it!
@@PerfectPizzaatHome Actually round table sauce or Mountain Mike's! Thick spicy tangy but balanced, nothing like regular red sauce. That would be a killer!!!🙏
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.
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.
I watched video, and I am subbing. You've got a really great thing going here. So glad to have found your channel. Please keep videos like this coming. Maybe, copycat Campbell's Raviollio's. Here is the exact title ... "Campbell's Canned Pasta, RavioliOs Beef Ravioli in Meat Sauce, 15 oz. Can". They don't make them anymore. I don't think, or I can't find them where I am. We plan to learn how to copy them.
This video is great! I’ve been searching for a while on good video how to make Lou’s and I think I’ve final found it. Can’t wait to try it out. How did you season your pan? And is King Arthur AP flour ok to use?
Born and raised Chicagians generally leave the deep dish stuff to the tourists. A good thin crust sausage is pretty much the standard. At least it was in my Back Of The Yards neighborhood when I was growing up.
@-Jason-L whatever. No thick crust stuff ever showed up in my Back O The Yards neighborhood. None. Zip. Zero. Although I am guessing nowadays? it is a big deal in the suburbs.
Quick question. Under the dough recipe, the by weight measurements says 0.66 tsp yeast but under the by volume measurements it says 1.25 tsp yeast. Which is correct? Thanks!
Sorry for the delayed reply. If you're doing the dough same day, use 1.25 tsp. If you are putting the dough into the fridge overnight, lower the amount to 0.66 tsp.
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.
Looks good, boys...nice work! I've got a nice garlic sausage recipe created just for this, so let me know if you want that and I'll shoot it over to you.
No, 396 grams of flour is correct. (We removed 100 g of flour from the bowl after dumping it in.) The final weight of each dough ball should be 12 oz. for a 9 inch pan and 396 grams of flour will get you there.
Guess what that dough recipe is the about the same for Bread you may want to add 2tsp of yeast , all you have to do is let it rise about an 1 hr , then Kneed it down and roll it up into a bread pan and let it rise again in the pan 1 hr and then Bake for 45 minutes at about 320-350 , Poof you have homemade Bread just add Butter .
Hi my name is Mark Wood can you do me a huge favor and can you do a post on beer battered Pizza the really tasty stuff the good beer batter Pizza there was a green can of beer and I couldn't figure out I don't remember what the brand name was but I I tried it in a bean dip that a friend of mine made for us and it was so good it tasted like ach loues it tasted like the best if you can, can you please post a video on beer-battered pizza recipe if you can please and thank you Pizza Man.
Nahh I’m good.. For those who don’t know you can just order their pizza online off their website. They ship them all over the US. 2 huge pizzas and a chocolate cake for like 70 bucks w/ tax. It might seem like a lot but definitely NOT for what you’re getting, especially considering the fact that people from all over the world fly into Chicago just to visit this place because it’s a popular tourist stop for food. Also their cake is outta this world..
Just because you don’t SEE any fennel seed in Malnatti’s sausage, doesn’t mean it isn’t there. The better quality brands of Italian sausage in chicagoland, even including Some middle-of-the-pack ones like Jewel’s in-house Italian sausage, do not use whole fennel seed in their recipes, but rather…. …. finely ground fennel seed. Many of the more expensive in-house italian sausages available in the more heavily Italian American neighborhoods along North Ave, Grand Ave, lake st, Elmwood Park, Addison, Taylor st, Orland Park, etc, will also include a small amount of powdered anise, which along with finely ground fennel seed, both add that distinct green-licorice-herbal flavor that is the star of Italian sausage. But unlike the lazy use of whole fennel seed, finely ground won’t overwhelm the texture and flavor of one bite, and underwhelm on the next bite. The fine grind distributes the flavor much more evenly thru each sausage, and produces a superior/smoother texture on the chew. Many other ingredients contribute significantly: red pepper flake, paprika, garlic powder, onion powder, fresh garlic, and of course salt and peppercorn…. But that unmistakable flavor of Fennel Seed; whether lazily with whole seeds, or more adeptly with finely ground, is what distinguishes Italian sausage, quite significantly, from other sausages which also utilize significant amounts of garlic, like Lithuanian or polish.
This is true, but Marc Malnati has stated publicly that there is no fennel in their sausage. Further, he said "Fennel is what you use to cover up the flavor in bad sausage!" See Food Wars, 2010 (ua-cam.com/video/dwhJfGoKKbI/v-deo.html) start watching at 12 minutes, 10 seconds for the quote.
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. 😅
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.
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.
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.
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
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 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
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!
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
Looks just like Lou's!!! You did great!!! THANK YOU for showing how to do this!!!
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
Grew up in Chicago, loved this pizza when I came home from school for dinner.
Glad we could bring you back! 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!
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!
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!
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. 🤣
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!
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 😅
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!
Thanks for this! I'm going to try it out in a couple of days. Cheers from Argentina.
I sure miss Lou Malnatis Pizza from when I was in Arlington Heights, IL. I crave it, and might even try this.
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!
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.
Спасибо Шеф!
Спасибо за рецепт ! и за Ваш труд!😊😊Thanks Chef!
Thanks for the recipe! and for your work!😊😊
Next time try lapping your cheese slices up the sides of the pan to the top and use a small amount of butter flavored non stick spray on the pan top edge where the cheese will lap over slightly and you will be very surprised at the extra flavor bonus you'll get.
Great tip! Thanks for watching!
Except that is not what Lou Malnati's does.
That's what Pequod's does which is another style.
@@PerfectPizzaatHome my dough is gray and not yellow like yours
Spot on. Coming from the city, this tasted exactly how Lous tasted. You guys should try to make the sausage crust pizza!
Wow man! You nailed it!
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.
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.
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’
My favorite deep dish pizza restaurant.
Looks fantastic!
Thanks! I'm going to make that this Weekend. 👍
Amazing! Let us know how it turned out!
Original in Skokie, i love it, im coming back on summer❤
Lou Malnati pizza is a dream of mine. Yummy.
Love your videos! Any chance you could do a video showing your attempt at Round Table dough? I've tried using flour tortilla mix and bread flour as suggested on a pizza forum, but not much luck.
We have some ideas on this dough and will likely make a video on it down the road. We may not call it a Round Table pizza, because that's pretty niche, but you'll know it when you see it!
WHY ???
Round Table is horrible
@@PerfectPizzaatHome Actually round table sauce or Mountain Mike's! Thick spicy tangy but balanced, nothing like regular red sauce. That would be a killer!!!🙏
Wow guys, great video! Thanks
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!
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!
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.
Looks awesome, dude - thanks for sharing
you had me at "Blanco DiNapoli". best tomatoes in the world for pizza. I never use anything else
They are truly the best!
That looks delicious I need to try this.❤
How did you season your pan?
Video coming soon! We bake it in oils though.
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!
I watched video, and I am subbing. You've got a really great thing going here. So glad to have found your channel. Please keep videos like this coming. Maybe, copycat Campbell's Raviollio's. Here is the exact title ... "Campbell's Canned Pasta, RavioliOs Beef Ravioli in Meat Sauce, 15 oz. Can". They don't make them anymore. I don't think, or I can't find them where I am. We plan to learn how to copy them.
Good suggestion! Thanks for the kind words and for watching!
This video is great! I’ve been searching for a while on good video how to make Lou’s and I think I’ve final found it. Can’t wait to try it out. How did you season your pan? And is King Arthur AP flour ok to use?
Probably fine but I'd expect better results with bread flour.
What is your recipe for the homemade sausage?
Thanks for the video. I cannot find the recipe for the dough. Please let me know where to find the dough recipe. Thanks again.
Thats on good looking pie 🤤 yumm
Born and raised Chicagians generally leave the deep dish stuff to the tourists.
A good thin crust sausage is pretty much the standard.
At least it was in my Back Of The Yards neighborhood when I was growing up.
A lot of former chicagoans commenting, and they dont share your thoughts
@-Jason-L whatever.
No thick crust stuff ever showed up in my Back O The Yards neighborhood.
None.
Zip.
Zero.
Although I am guessing nowadays? it is a big deal in the suburbs.
Made this last night Oh WOW!
So glad you enjoyed!
If I want to add mushrooms, onion, and green pepper, do I need to adjust anything so the pizza doesn’t become too watery?
Adjust it to your liking! Thanks for watching!
Quick question. Under the dough recipe, the by weight measurements says 0.66 tsp yeast but under the by volume measurements it says 1.25 tsp yeast. Which is correct? Thanks!
Sorry for the delayed reply. If you're doing the dough same day, use 1.25 tsp. If you are putting the dough into the fridge overnight, lower the amount to 0.66 tsp.
I'm getting strong Clark Griswald vibes from the Dad lol
haha
That looked good!
Thanks for watching!
How do you season the 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.
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 ❤️
New subscriber here from Fall River, Taxachusetts! 🇺🇦🇺🇸👊
Amazing to hear! Thanks for watching!
Found it. Thanks.
Looks (and I'm sure tastes) like the real deal! Oh yea! This is happening REAL soon! Great job!🤘👽👍
Thanks so much for watching!
Do I let the dough rest on the counter over night or in the fridge?
Room temp!
Where can I find the exact measurements for the dough ingredients?
In the video description!
Doesn't Malnati's have a little corn meal in the crust?
Good job
wow I only needed to watch the first 50 seconds.. very effective video!:)
Thanks so much for watching!
@@PerfectPizzaatHome I watched the whole thing:) Good video pizza looked nice
If in Chitown, go to Gino’s. Still the best and will keep you warm in the frozen town.
How are there no spices in the sauce? No oregano or basil?
Would love to see a video that shows your technique for seasoning the pan.
Coming soon!
Must use San Marzano tomatoes...
Absolutely!
how did you season the pan??????
Yes ,very delicius
Thanks for watching!
Can I find how much sausage and how much cheese you put on this
YUUUUUMMY! :D
Thanks for watching!
DOes it have to be Heckers AP flour? or any AP flour will do?
Any AP flour is great! Thanks for watching!
What about the butter crust?
Nice Job!
Thanks for watching!
Looks good, boys...nice work! I've got a nice garlic sausage recipe created just for this, so let me know if you want that and I'll shoot it over to you.
The legend himself! We might need to try that recipe..
So if I'm understanding this right, you only knead the dough *just* until it comes together?
You got it!
@@PerfectPizzaatHome Great thanks - can't wait to try this!
Let us know how it turns out!
Where did you learn to make all these pizzas?!
Years of practice and research haha Thanks for watching!
well done
Yum!!
Thanks for watching!
I noticed in the video you weighed about 496 grams of flour but your recipe calls for 396, is this a typo?
No, 396 grams of flour is correct. (We removed 100 g of flour from the bowl after dumping it in.) The final weight of each dough ball should be 12 oz. for a 9 inch pan and 396 grams of flour will get you there.
Guess what that dough recipe is the about the same for Bread you may want to add 2tsp of yeast , all you have to do is let it rise about an 1 hr , then Kneed it down and roll it up into a bread pan and let it rise again in the pan 1 hr and then Bake for 45 minutes at about 320-350 , Poof you have homemade Bread just add Butter .
7:30 video, 0:35 of information.
I have a request, Authentic New York Style Pizza
That will be our next video! Already in the works. Thanks for watching!
@@PerfectPizzaatHome Anytime
Why bother. Chicago pizza is the best… :p
What happens when Lou gets sick?
You get Ill Lou Malnati
Hi my name is Mark Wood can you do me a huge favor and can you do a post on beer battered Pizza the really tasty stuff the good beer batter Pizza there was a green can of beer and I couldn't figure out I don't remember what the brand name was but I I tried it in a bean dip that a friend of mine made for us and it was so good it tasted like ach loues it tasted like the best if you can, can you please post a video on beer-battered pizza recipe if you can please and thank you Pizza Man.
Thanks for the suggestion!
your sons are so lucky!
Appreciate you! Thanks for watching!
Remake of this pizza recipe:
ua-cam.com/video/S5utZjlTPeo/v-deo.html
This just shows there is more than one way to make Chicago Deep Dish pizza.
Why is my dough gray and not yellow like yours
Should be gray, video has a color grade that makes the color slightly off for visual pleasing
Looks delicious, but it seems like it would be a good idea to par cook the sausage in a skillet for a couple of minutes before the bake.
Thats a good technique, but not what Lous does
Nahh I’m good..
For those who don’t know you can just order their pizza online off their website. They ship them all over the US. 2 huge pizzas and a chocolate cake for like 70 bucks w/ tax.
It might seem like a lot but definitely NOT for what you’re getting, especially considering the fact that people from all over the world fly into Chicago just to visit this place because it’s a popular tourist stop for food. Also their cake is outta this world..
Sounded like you were saying an 'Illuminati' Pizza
You do know you just made it easy to break KETO ? 😲
Make a Ohio pizzasssss. Do you have the sausage recipe?????
Sausage recipe coming soon! Thanks for watching!
@@PerfectPizzaatHome love your videos…. Keep ‘em coming you guys helped me fig out bar crispy technique
We have a new video coming out today!
Just because you don’t SEE any fennel seed in Malnatti’s sausage, doesn’t mean it isn’t there. The better quality brands of Italian sausage in chicagoland, even including Some middle-of-the-pack ones like Jewel’s in-house Italian sausage, do not use whole fennel seed in their recipes, but rather….
…. finely ground fennel seed.
Many of the more expensive in-house italian sausages available in the more heavily Italian American neighborhoods along North Ave, Grand Ave, lake st, Elmwood Park, Addison, Taylor st, Orland Park, etc, will also include a small amount of powdered anise, which along with finely ground fennel seed, both add that distinct green-licorice-herbal flavor that is the star of Italian sausage. But unlike the lazy use of whole fennel seed, finely ground won’t overwhelm the texture and flavor of one bite, and underwhelm on the next bite. The fine grind distributes the flavor much more evenly thru each sausage, and produces a superior/smoother texture on the chew.
Many other ingredients contribute significantly: red pepper flake, paprika, garlic powder, onion powder, fresh garlic, and of course salt and peppercorn…. But that unmistakable flavor of Fennel Seed; whether lazily with whole seeds, or more adeptly with finely ground, is what distinguishes Italian sausage, quite significantly, from other sausages which also utilize significant amounts of garlic, like Lithuanian or polish.
This is true, but Marc Malnati has stated publicly that there is no fennel in their sausage. Further, he said "Fennel is what you use to cover up the flavor in bad sausage!" See Food Wars, 2010 (ua-cam.com/video/dwhJfGoKKbI/v-deo.html) start watching at 12 minutes, 10 seconds for the quote.
@@PerfectPizzaatHome wow...incredible research and reference...im super impressed.
@@PerfectPizzaatHomeyes! I saw that episode of Food Wars.