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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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!
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