Perfect Lou Malnati's Deep Dish Pizza at Home
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- เผยแพร่เมื่อ 29 มิ.ย. 2024
- Perfect Lou Malnati's Deep Dish Pizza at Home
This video teaches you how to make one of the BEST deep dish pizzas in the world: Lou Malnati's -- in your very own home. We walk you through the Lou Malnati's home recipe, including how to prepare the dough, make the sauce, and properly bake the pizza. Thanks for watching!
Special thanks to loo waters and everyone at Pizzamaking.com who contributed to our knowledge of this pizza.
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Our Other Videos You'll Like:
Pizza Hut Style Pizza: bit.ly/3o9ZFMF
Chicago Thin Style Pizza: bit.ly/3dQ42b0
Detroit Style Pizza: bit.ly/2TGLhjq
Giordano's Style Pizza: bit.ly/2VGL3di
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Recipe for Two 9 inch pizzas
Dough:
By Weight:
Grams Ounces Teaspoons Tablespoons
Ceresota/Heckers AP Flour(100%) 396.26 13.98
Water(46%) 182.28 6.43
Instant Dry Yeast (0.5%) 1.98 0.07 0.66 0.22
Regular/Fine Sea Salt (1.75%) 6.93 0.24 1.24 0.41
Sugar (0.52%) 2.06 0.07 0.52 0.17
Corn Oil (18%) 71.33 2.52 15.85 5.28
Olive Oil (5%) 19.81 0.7 4.4 1.47
Total (171.77%) 680.65 24.01
Single Ball (2 balls total) 340.32 12
By Volume:
Ceresota/Heckers AP Flour: About 3 cups (using the “dip and sweep” method)
Water: About ¾ cups (6.1 fluid ounces)
Instant Dry Yeast: 1½ tsp
Regular/Fine Salt: 1¼ tsp
Sugar: ½ tsp
Corn Oil: 5¼ Tbsp
Olive Oil: 4½ tsp
Sauce:
Use 1 28 oz. can of whole peeled tomatoes and 1 28 oz. can of crushed tomatoes. Strain excess liquid from each. Add ½ tsp of regular salt to both of the strained tomato collections. Combine the two sauces on top of the pizza.
Directions:
Dry ingredients: Put flour, yeast, salt and sugar into large bowl. Whisk mixture together.
Wet ingredients: Add water, corn oil and olive oil to the dry ingredients
Use a sturdy spoon to combine all of the ingredients. Don’t over-mix. If dough does not come together, add water, a few drops at a time, until the dough forms a cohesive ball. Cover the bowl with plastic wrap or move the dough ball into a partially sealed plastic bag and allow the dough to ferment at room temperature for 24 hours.
Divide dough into 2 equal sized portions. Place one of the dough pieces into a 9 inch pizza pan pressing the dough firmly along the bottom and up the sides of the pan.
Add sliced mozzarella cheese onto dough, overlapping the slices by about ½ to ¾ until the all of the dough is fully covered. Add the raw sausage onto the cheese.
Add tomato sauce over the cheese sausage. Spread it out evenly with your hands. Sprinkle top with grated romano cheese mixed with a dash oregano and Italian seasoning. Place onto middle rack of an oven pre-heated to 450 degrees. After 15 minutes place a large piece of aluminum foil over the top of the pizza to prevent over-browning crust edge. Bake for a total of 25 to 35 minutes or until the sides and bottom of the pizza are golden and crispy. Let cool a few minutes before cutting and serving. Enjoy!
ignore tags: Perfect Pizza at Home,Chicago Deep Dish,Lou Malnati's,deep dish pizza recipe,pan pizza,deep dish pizza dough,chicago deep dish pizza,best deep dish pizza,lou malnati's recipe,lou malnati's pizza review,lou malnati's pizza dough,homemade Chicago pizza recipe - แนวปฏิบัติและการใช้ชีวิต
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 😅
Looks just like Lou's!!! You did great!!! THANK YOU for showing how to do this!!!
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.
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
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!
Thanks for this! I'm going to try it out in a couple of days. Cheers from Argentina.
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!
Wow guys, great video! Thanks
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.
Was there in 2014 to begin our journey on route 66. Memorial day weekend. This is some good pizza.
Your 🍕 pizza looks really delicious 😋 Thanks for the recipe & great video!
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!
Looks fantastic!
Outstanding recipe -- especially love the dough and the sauce tips
Awesome looking pizza. Your recipes always look great. Thanks for sharing 👍
Thanks so much for watching and supporting!
Looks awesome, dude - thanks for sharing
Спасибо Шеф!
Спасибо за рецепт ! и за Ваш труд!😊😊Thanks Chef!
Thanks for the recipe! and for your work!😊😊
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!
The beginning was adorable, keep up the good work!
Wow man! You nailed it!
this looks really good, I will be making this. thank you boys
Thanks for watching! Let us know how it turns out!
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.
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!
That looks delicious I need to try this.❤
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!
Grew up in Chicago, loved this pizza when I came home from school for dinner.
Glad we could bring you back! Thanks for watching!
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
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
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
Thanks! I'm going to make that this Weekend. 👍
Amazing! Let us know how it turned 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!
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’
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.
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.
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!
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.
Looks yummy!
That's awesome. Dough was gray but turned out great. Tastes exactly like lous
Glad you enjoyed!
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.
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.
That looked good!
Thanks for watching!
I've waited years for this recipe.
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!
I sure miss Lou Malnatis Pizza from when I was in Arlington Heights, IL. I crave it, and might even try this.
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
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!
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’
Thats on good looking pie 🤤 yumm
Thanks for sharing about the Chicago deep dish not being a thick crust. Too many confuse deep dish and pan pizza.
Damned, I just saw this channel. I haven't even watched the video yet. But, this is the perfect channel that everyone on TH-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 :)
I am looking for a good recipe and after watching many, yours looks the best. I will let you know how it goes.
Found it. Thanks.
OMG!!! That looks AMAZINGLY DELISH!!!
Thanks for watching!
yummy merry christmas.....
You too!
Looks (and I'm sure tastes) like the real deal! Oh yea! This is happening REAL soon! Great job!🤘👽👍
Thanks so much 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.
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!
My favorite deep dish pizza restaurant.
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. 🤣
Good job
Nice Job!
Thanks for watching!
Spot on. Coming from the city, this tasted exactly how Lous tasted. You guys should try to make the sausage crust pizza!
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
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!
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!
Lou Malnati pizza is a dream of mine. Yummy.
Made this last night Oh WOW!
So glad you enjoyed!
YUUUUUMMY! :D
Thanks for watching!
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!
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!!!🙏
Yum!!
Thanks for watching!
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!
This video got me to subscribe.
Amazing! Thanks for watching!
Original in Skokie, i love it, im coming back on summer❤
This is my first video of yours I’ve seen, but I knew at the end I had to subscribe! Wishing you thousands of more subscribers 🫶🏻🍕
Thanks for the kind words!
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!
Awesome vid! I've been trying to crack the recipe for awhile! Can't wait to try it but do I need ceresota flour?
No you don’t! Use whatever you have available in your area. Thanks for watching!
Lous, a tradition and a part of my heart.............and probably my arteries at this point.
Haha that’s right!
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!
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!
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!
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.
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
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
well done
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?
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!
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 tried it yesterday, it was wonderful. How much ingredients do I have to put more for 12 and 14 inches?
Yes ,very delicius
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.
From Florida 👍🏿
Thanks for watching!
They use butter in their dough not corn oil or olive oil. I have eaten there in the past and butter is was makes it different from the other pizza place in Chicago!
👍👍👍💜🥰💜👍👍👍
Thanks 🙏🙏🙏
New subscriber here from Fall River, Taxachusetts! 🇺🇦🇺🇸👊
Amazing to hear! 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!
great video, how did you season the new pan, Thanks
Video coming soon!
I read LM uses some corn meal with the flour. Any thoughts?
Thanks for the video. I cannot find the recipe for the dough. Please let me know where to find the dough recipe. Thanks again.
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