Author Topic: Lou Malnati's Chicago Style Pizza  (Read 148862 times)

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Michelle

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Re:Lou Malnati's Chicago Style Pizza
« Reply #25 on: July 18, 2003, 07:02:20 AM »
Haven't been there in several years, but I always think of Chicago Style Pizza crust as pastry-like.  It's flaky, buttery, slightly greasy on the palate.  It is NOT a thick, chewy dough.  
« Last Edit: July 18, 2003, 07:05:18 AM by Michelle »


Offline Randy

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Re:Lou Malnati's Chicago Style Pizza
« Reply #26 on: July 18, 2003, 07:20:00 AM »
Haven't been there in several years, but I always think of Chicago Style Pizza crust as pastry-like.  It's flaky, buttery, slightly greasy on the palate.  It is NOT a thick, chewy dough.  
The flaky part has me buffaloed Michelle.  Others have used the same term.  FoodTV showed several scenes of their pizza on one of their programs and it looked like a typical yeast risen pizza dough.  I saw no layering like pastry.  I think it is my misunderstanding of the use of the word flaky.
Is the outside of a cooked piece of pizza dough crisp to the point it breaks easily?
Is the inside of a cooked piece of pizza dough a typical yeast risen crumb?

Whew, these things can get confusing. :D

Thanks
Randy

Offline DKM

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Re:Lou Malnati's Chicago Style Pizza
« Reply #27 on: July 18, 2003, 11:50:29 AM »
Although by now it also been years since I have had one in Chicago, I did find it flaky, but not the same way that as a pie crust, but more like a biscuit.

DKM
« Last Edit: July 18, 2003, 05:27:40 PM by DKM »
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Offline Randy

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Re:Lou Malnati's Chicago Style Pizza
« Reply #28 on: July 18, 2003, 05:10:44 PM »
Would it be correct to say then that the outer crust peels from the inside crumb in a chunk or big flake?

Randy

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Re:Lou Malnati's Chicago Style Pizza
« Reply #29 on: July 18, 2003, 05:38:14 PM »
The best description I have ever seen of it was on Food Networks "Follow That Food" when Gordon Elliot is with Marc Malnati.  I might have it  tape I'll see if I can find Elliots quote on it.

DKM
« Last Edit: July 18, 2003, 05:40:18 PM by DKM »
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Offline Randy

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Re:Lou Malnati's Chicago Style Pizza
« Reply #30 on: July 18, 2003, 06:56:27 PM »
That was the show I was talking about.  I happened to have it on tape also.  The bottom of pizza looks like it is very oily but that may not be correct.  The dough he puts in the pan is either very wet or very oily.  Thanks DKM.
Maybe Steve has eaten there recently.
Randy

Offline DKM

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Re:Lou Malnati's Chicago Style Pizza
« Reply #31 on: July 18, 2003, 09:13:02 PM »
In the recipes that I have the dough is slightly wet, and then since I coat the dough with oil when I put it in the bowl to rise (raise?) it is slightly oily.

Add in the oil in the bottom of the pan and the crust is kind of greasy.

DKM
« Last Edit: July 18, 2003, 09:16:04 PM by DKM »
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Offline Randy

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Re:Lou Malnati's Chicago Style Pizza
« Reply #32 on: July 18, 2003, 09:21:38 PM »
Here is the next experimental recipe that I will try next.

Chicago-style Deep Dish Pizza Dough try #3

1 ˝  Teaspoons SAF yeast
2 Teaspoons sugar
1 C. warm water
2 Tablespoon  shortening
1 Tablespoon Olive Oil
3 Tablespoons cornmeal
3 C. flour(Try 13.8 oz.)
1 ˝   Teaspoon salt
24 hr rise in the Frig.
 It will make 2 thick 8” pizza’s. Use olive oil in the pan. 475 for 20 minutes.

Rootsy

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Re:Lou Malnati's Chicago Style Pizza
« Reply #33 on: July 20, 2003, 05:39:02 PM »
As an avid Lou's fan and foodie I would say their crust is light and airy but not flaky.  As another poster mentioned, flaky to me brings connotations of a pastry with a layered effect.  Lou's dough is substantial enough to hold all of the delicious toppings and not be a heavy mound of dough.  You can actually eat a Lou's deep dish with you hands.  Actually you can eat it with just one hand, that's how firm the crust is.  The bottom of the crust is slightly oily but nothing like say, a Pizza Hut pan pizza.  It is always just at the point of being crispy but not crunchy.  I think their reuse of the deep dish pans (seasoning them like a cast iron skillet) makes a difference that is hard to replicate at home.  My deep dish pan is not seasoned enough to look like a Lou's pan.  I might have to try and buy one of their pans next time I'm in Chicago.


Offline Randy

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Re:Lou Malnati's Chicago Style Pizza
« Reply #34 on: July 20, 2003, 10:38:21 PM »
That was a great discription.
Thanks
Randy

Fran

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Re:Lou Malnati's Chicago Style Pizza
« Reply #35 on: July 21, 2003, 10:12:17 AM »
The recipe I have is very close to this one, but before adding ingredients, I coat the bottom of the crust with butter or olive oil. Turns out very good.

Offline Randy

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Re:Lou Malnati's Chicago Style Pizza
« Reply #36 on: July 21, 2003, 11:30:23 AM »
Fran I think that is a good point.  Michelle I think coated hers.  The last time I made it, I put a bit of olive oil in pan then pushed the dough until it filled the bottom, then flipped it over essentially coating both sides.  The sides were then pressed in place.
Would you post your recipe Fran, or is it a secret.

Randy

Fran

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Re:Lou Malnati's Chicago Style Pizza
« Reply #37 on: July 21, 2003, 05:06:13 PM »
I usually make thin crust, but when doing a deep dish I use:

Dough:

3 cups flour
1 cup water
1 pkg dry yeast
3 tbs olive oil
1 tbs sugar
1 tsp salt

Sauce (about 3 cups):

6-1 tomatoes
basil and oregano to your taste
garlic powder
salt/pepper
1-2 tbs sugar

Sauce (east version)
1 small can paste
2 small cans tom sauce
1 small can water
add the rest of the spices
heat to mix herbs and flavors

Prepare:

I use a Black Skillet (about 50 years old)
oil or butter the bottom and sides
Press the dough out and up the sides
Prick with fork
oil the top of the dough, or use butter
start with the cheese, then any other ingredients
ladle sauce on top
parmesian if you want on top

500 degrees till done (20-25 minutes)

Works for me, but as I said I like the thin crust and I'm from Chicago, where the pizza of choice is thin not thick. The best pies are from the old Italian guys with street locations. Vito and Nicks, Chesdins, Home Run Inn, Papa's, etc.

Offline DKM

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Re:Lou Malnati's Chicago Style Pizza
« Reply #38 on: July 21, 2003, 10:01:56 PM »
Hi Fran,

If you don't mind could you post you thin crust recipe under that topic?

DKM
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Fran

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Re:Lou Malnati's Chicago Style Pizza
« Reply #39 on: July 22, 2003, 11:42:17 AM »
Randy, I simply divide the dough recipe into two balls. I use perforated pans. I butter the pans add cornmeal  and spread the dough out. Add ingredients and bake at 475-500. Turn pan after 6-7 minutes bake for another 6-7 minutes. Just watch it as ovens vary.

Fran

Indy Matt

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Re:Lou Malnati's Chicago Style Pizza
« Reply #40 on: December 27, 2003, 01:50:37 AM »
Can someone give me a first hand account of an actual slice of Lou Malnati's Chicago Style Pizza.  The picture I saw on Food TV looked like the bottom had an almost a corn bread appearance.  Is it kind of greasy on the bottom?  What about the taste?
Randy


New poster here, thought I'd chime in on my "description" of the good Chicago style pizzeria crusts.  My ex girlfriend is from the Indiana side of Chicago, and I was able to try a few different pizza places when I would visit.  Most memorable was Gino's East (downtown near Northwestern Univ.), I had ordered their largest deep dish with their signature sausage, green olives, ham, extra cheese, and I believe feta cheese.  It was amazing...truly a "fork only" pizza.  It was the first time I had this style pizza where the cheese was on the bottom, then toppings, then sauce dabbed on top.   Dabbed is the key word here.   Basically it seemed like a blend of crushed tomatoes, olive oil, salt, and seasonings.

I think the reason this pizza reheats so well (its better the next day cold if you can believe it), is that the juices of the toppings arent absorbed into the pizza sauce and diluted (as most puree style sauces would do in a traditional style pizza with the cheese on the top).  Instead the different flavors are kept in layers (crust, cheese, topings, sauce).  Since the bulk of the cheese is on the bottom of the pizza, the cheese doesnt get leathery like NY style cheese would.  

When the Chicago style is reheated, the cheese melts again, but since it's on the bottom, the moisture hasn't been baked out of the cheese and it will retain it's flavor and melting properties.

The crust was great.  It definately reminded me of a pie crust...with the heartyness of a biscuit, but the characteristics of a buttery, flakey croissant.  People have thrown around the word "biscuit" here, and I believe that the key difference is that biscuits are just too dry and have no "personality" (if that makes sense).   When Chicago style crust is reheated, it doesnt get all hot, then in-edibly hard, like NY style does.  Theres not a big poof of crust to hold in that moisture that gets re-heated out, therefore the crust is very good reheated with Chicago style.

I worked for a pizza place in college (non Chicago style, convection oven, timed conveyor) and I'd gotten into a conversation regarding Chicago style crust with my boss (the owner), and he told me that he'd heard the Chicago style pizzeria crusts are refrigerated for a few days before using them, almost to the point where the crusts go bad (dry out).  Also, I could swear I've heard that the crusts are somewhat precooked, then toppings added later.  This also may just save time preparing the pizzas....or could be crap and untrue.

Anyhow, something magical happens when that cheese and crust are baked and fused together, and all the toppings' juices cook and blend together.  The sauce on top adds a nice touch, but definately doesnt dominate the flavor.  The crust comes up really high on the sides, kinda like a flakey crown.  I find its easiest to eat with a knife and fork since the topping can get pretty high and arent pinned under the cheese like NY style pizza.  Nothing worse than a huge lump of sausage and tomato fall in your lap because you tried to use your hands.  

Anyhow, I live in Charlotte, NC now....we have an "Uno's Pizzaeria" chain restaurant downtown.  It's pretty good, however I've not had the original Uno's so I cant compare it.

Hope my description helps,


-matt

Offline DKM

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Re:Lou Malnati's Chicago Style Pizza
« Reply #41 on: December 27, 2003, 10:16:25 AM »
 People have thrown around the word "biscuit" here, and I believe that the key difference is that biscuits are just too dry and have no "personality" (if that makes sense).

Sir, then you have never had a true biscuit!

DKM
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Indy Matt

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Re:Lou Malnati's Chicago Style Pizza
« Reply #42 on: December 27, 2003, 01:28:41 PM »
 People have thrown around the word "biscuit" here, and I believe that the key difference is that biscuits are just too dry and have no "personality" (if that makes sense).

Sir, then you have never had a true biscuit!

DKM

You're probably right.  When I think of "biscuit" I think of Hardees or McDonalds' rock hard and dried out.  I do however use the Pillsbury Buttermilk canned biscuit dough to make "pigs in a blanket", ....and those are really good. ...especially with Coney dog chili drizzled on them.



-m

Offline DKM

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Re:Lou Malnati's Chicago Style Pizza
« Reply #43 on: December 27, 2003, 09:13:53 PM »
You're probably right.  When I think of "biscuit" I think of Hardees or McDonalds' rock hard and dried out.  I do however use the Pillsbury Buttermilk canned biscuit dough to make "pigs in a blanket", ....

You’re scaring me son!

DKM

BTW I'll have real comments to your post on pizza when I have a little more time to sit down and type.
« Last Edit: December 27, 2003, 09:16:28 PM by DKM »
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Offline Randy

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Re:Lou Malnati's Chicago Style Pizza
« Reply #44 on: December 28, 2003, 09:50:14 AM »
Nice post Matt.  Thanks for  the input.  the only way I think I can settle this is go to Chicago myself and spend a week on tasting research.
 8)
Randy

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Re:Lou Malnati's Chicago Style Pizza
« Reply #45 on: December 28, 2003, 02:35:35 PM »
Nice post Matt.  Thanks for  the input.  the only way I think I can settle this is go to Chicago myself and spend a week on tasting research.
 8)
Randy


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Offline DKM

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Re:Lou Malnati's Chicago Style Pizza
« Reply #46 on: December 28, 2003, 02:57:46 PM »
Matt,

I would just like to add a couple of comments to your very informative post.

I have also noticed and commented on how well a deep dish pizza reheats.  To quote Jed Clampett “Its just as good the second day!”

I have heard from a source that the dough is normally at least over 24 hours and Marc Malnati has comment on a couple of shows before the dough is about two days old.  Don’t know if he is over stating or not.

I have never heard of ‘true’ Chicago pizza being pre-baked, but I do know that some chain shops (like Pizza Inn back when they had it) do pre-bake the crust.

DKM
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Offline Randy

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Re:Lou Malnati's Chicago Style Pizza
« Reply #47 on: December 28, 2003, 04:22:24 PM »
DKM, I am mixing the experimental recipe for a 3 day rise.
I will post results.

Randy

Offline buzz

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Re:Lou Malnati's Chicago Style Pizza
« Reply #48 on: May 23, 2004, 10:25:09 AM »
Lou Malnati's and Uno's are the same recipe. The texture is not like a biscuit, but more "greasy" (that's the only word that comes to mind)--I find it to be unpleasant. I've duplicated it by kneading a Crisco-based dough in the bread machine and making the pizza from the result.

My favorites in Chicago are Connie's (olive oil-based) and Giordano's (which most defintely has a pie-like, flaky texture which indicates the presence of shortening).

Still experimenting!

Offline buzz

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Re:Lou Malnati's Chicago Style Pizza
« Reply #49 on: May 23, 2004, 10:28:34 AM »
Also, I don't detect the presence of cornmeal in any Chicago deep dish pizza I've had. Maybe they used this ingredient years ago, but it doesn't seem like it now. Pat Bruno says that they use a yellow food coloring called "egg shade".