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[DKM]

I'm already planning a deep dish for Saturday and just got request (demand) for a New York for Sunday.

It's going to be fun  

DKM

[Lacness]

Hi DKM,
    I'm new to this forum & am a lover of Lou Malnati's pizza.  Living in Chicagoland makes it easy to enjoy, but would like to duplicate (as many have).  Question, in the sauce, is it recommened that the 6-1 sauce be the All-Purpose Ground variety or Peeled Ground variety.  Also, do you know where I can purchase the 6-1 sauce in the Chicago area or does it have to be ordered Online form Escalon?.   Thanks for any help you can offer.

[Lacness]

Also forgot to ask if anyone know if Lou Malnati's restaurant sells their used baking pans or who they buy them from?

[itsinthesauce]

Any Italian Food Store has 6 in 1. In the Southwest Burbs, there's a store on 143rd and Wolf Road. Not much difference in peeled or unpeeled.

[DKM]

I purchased my pans on E-bay.  Used to belong to Pizza Inn.

DKM

[Lacness]

Thanks.. The one I normally use is one I purchased years ago, made by Sassafras ot of Evanston, Il.   It's pretty well seasoned & never seen soap, but I'm sure Lou's are black as can be.  I also have a cast iron skillet from my mom which is about 12" at the bottom, but have never tried using it for zaaa.  Any suggestions?

[Randy]

Do you think the type of pan makes a noticable differance?

How did your pizzas come out DKM?
Randy

[DKM]

The deep dish turned out pretty good.

The New Yorks were only 'OK' in my book the the parents like them.

DKM