Lou Malnatis Chicago Stylepizza Crust Dough Recipes

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LOU MALNATI'S CHICAGO STYLEPIZZA CRUST - DOUGH



Lou Malnati's Chicago Stylepizza Crust - Dough image

From FoodTv, one of the Malnati brother's gives this recipe. I use it for both deep dish and thin crust pizza. Makes a lot. I make the recipe, split into 4 pieces, freeze three then use one. The cornmeal makes it special and it is very very close to a real Lou Malnati's pizza. Sometimes I put the cornmeal on the bottom of the pan before putting in the dough, sometimes I mix it right into the dough. * I just noticed a 1 star review, the only review, complaining there was no corneal in the recipe written by someone who must not have read the last ingredient in the recipe...cornmeal. Please don't let the one star review stop you from trying this pizza crust.

Provided by Kasha

Categories     Vegan

Time 45m

Yield 4 pizzas, 4 serving(s)

Number Of Ingredients 6

16 ounces water
1/8 ounce yeast
1/2 ounce salt
2 lbs flour
1/4 cup olive oil
1/4 cup cornmeal

Steps:

  • In a mixer combine the water and the yeast and allow the yeast to dissolve.
  • Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed.
  • Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth.
  • Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours.
  • Once the dough is rested, place on flat surface and dust with some flour.
  • Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, or cookie sheet for a thin crust pizza, oïl the bottom and sides of the pan with your fingers, spread in the cornmeal and spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
  • Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Cheese goes first on a Chicago Style pizza. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy. If you want a regular pizza, use toppings of your cjhoice in the order of your choice.
  • Serve pizza straight from the oven to the table.
  • Good cold for breakfast too!

Nutrition Facts : Calories 976.1, Fat 16.1, SaturatedFat 2.3, Sodium 1395.5, Carbohydrate 179.4, Fiber 6.9, Sugar 0.7, Protein 24.4

THE REAL CHICAGO DEEP DISH PIZZA DOUGH



The Real Chicago Deep Dish Pizza Dough image

I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.

Provided by owensjo

Categories     Bread     Pizza Dough and Crust Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6

2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt

Steps:

  • Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  • Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  • Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  • Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g

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Top Asked Questions

How is Malnati Chicago classic pizza made?
Every Malnati Chicago Classic starts with our secret recipe dough, patted out by hand and raised up high on the sides of a seasoned deep dish pizza pan. Next, slices of mozzarella cheese (a little extra cheese on the Malnati Chicago Classic!) are placed directly on the dough.
Can you bring frozen pizza from Lou Malnati's to Chicago?
Every time we come to Chicago we always stop by Lou Malnati's and bring their frozen deep dish pizzas back home to the Bay Area friends to share and try. When we bring home the frozen pizzas we put them in the oven to bake and head up and we add extra butter on the bottom of the pan.
How many pieces of pizza do you use the Malnati sauce?
From FoodTv, one of the Malnati brother's gives this recipe. I use it for both deep dish and thin crust pizza. Makes a lot. I make the recipe, split into 4 pieces, freeze three then use one.
Is this the real Chicago Deep Dish pizza dough?
"I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times.

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