Pizza again-ThanksLarge Marge

HungryMan

Lou Malnati's. pizza recipe from Large Marge. I cheated and made it in the oven. It was too cold outside 55 degrees.

Broc

55F -- Cold?

Hells Bells, Amigo -- Thet's skinny-dippin' time!

:laugh:

Never Summer

Hey HungryMan,

Wow, Lou Malnati's pizza - the last one I had must have been over 20 years ago! How was it? Would you care to share the recipe? You're bringing back memories!

Thanks,

Patty

HungryMan

I never had it. My wife is from Chicago and has had it. It was good and easy to make. Not sure is it tasted the same or close. My wife did like it.
Posted by: Large Marge on 2008/02/27 17:24:40

In Reply to: Re:Pizza in a black pan posted by SoDakEgger on 2008/02/27 14:34:43

Here is link for James McNair's Pizza book - it has recipes for both Chicago pan and stuffed pizzas.

The secret to great deep dish pizza is the cornmeal crust. Chicagoans are deeply divided over the best pizza, but mine is Lou Malnati's.

McNair's crust approximates Lou's- here's the recipe:

1 tbs granulated sugar
1 cup warm (110-115 F) water
1 envelope active dry yeast
2 1/4 cups unbleached all purpose flour
1 cup yellow cornmeal
1 tsp salt
1/4 cup EVOO

Dissolve sugar in the warm tap water and then sprinkle the yeast and stir (water that is too hot will kill it, too cold and it won't activate). Wait 3-5 minutes and ensure a beige foam is forming. I use a kitchen aid mixer- combine 2 cups of the flour and cornmeal in the mixing bowl, then add the yeast mixture, salt, and oil. Attach flat beater and mix about 1 minute. Replace with dough hook and continue mixing and kneading about 5 minutes. Use the remaining 1/4 cup flour to get the dough ball kneaded to a smooth, elastic consistency- not too sticky!

After kneading shape dough into a ball, coat the bowl with olive oil and coat all sides of the dough, cover bowl with wrap and allow to double in bulk in a warm area. Punch down as soon as it has doubled, shape back into a ball and we're ready.

For deep dish Lou's style, get the egg to 475 dome.

Reserve in a bowl: Crushed 1 28 can Italian plum tomatoes (no seeds, drained), mix with 4 crushed garlic cloves, 2 tbs minced fresh basil (and/or oregano), and salt to taste.

Press the cornmeal dough into the deep-dish pizza pan (should be enough dough for a 15 inch, or divide and do 2 9 inch pans). Cover with plastic wrap and let dough rise again for about 20 mins. Prick the crust bottom every 1/2 inch with fork.

Bake: 4 mins on egg-- CRUST ONLY!! remove and brush crust with olive oil. Spread mozz cheese to cover the bottom (max it out!), then spoon on the tomatoes. Sprinkle with parm cheese and top with whatever (Lou's ital sausage is heaven). NOW-- put completed pizza back on egg and bake through- should be 20-30 mins.

BEST OF LUCK!!

-Marge (now starving after typing all this)

HungryMan

And night time.

Large Marge

That looked pretty good!

Marge