Lou Malnati\'s Pizza--Thanks Jazzman

Bluecrab3

Created a fantastic cook on my egg this evening....Chicago-style deep dish pizza. Jazzman tipped everyone off here:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=631875&catid=1

I mean to tell you, this was the best pizza I have ever imagined making and completely shows the versatility of the egg. I followed the recipie very closely. Did not have 6 in 1 tomatoes, so I used San Marzano crushed tomatoes. For the sauce, I drained the tomatoes, added 3 cloves of garlic, oregano, parsley, basil, honey, salt, and garlic powder and put it in the fridge for 6 hours. Check this out:
Shaping the dough in the deep dish pan:

Adding ingrediants....moz cheese, pepperoni, cooked italian sausage, green bells, and onions....

Sauced up with parmesan on top and ready to roll:

Half way there:

Final product...absolutely beyond fantastic. Thanks Jazzman!

Car Wash Mike

Nice looking pie. I still haven't tried a deep dish yet. Guess time to figure it out.

Mike

JLOCKHART29

Great looking pie!! Never done a deep dish b4. Sound good.

BENTE

mmmmmm DEEP DISH!!!!!!!!

Mickey

No need for pizza stone? Why not?
Is yours a large, if so what size deepdish pan do you need?

Large Marge

Interesting dough recipe...will have to try. Here was my original post that includes a sauce that I think is really darn close to the original Lou's:
http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=413864&catid=1

Will mix the two and post it when I get it done- Marge

Little Steven

Marge,

How are you sweetheart? Haven't seen you around in a while.


Steve