According to the Malnati's menu at http://www.loumalnatis.com/Menu/restaurant-bar.aspx
, there are four sizes for their deep-dish pizzas: 6", 9", 12" and 14". We also know from http://www.tastesofchicago.com/category/Lou_Malnatis_Pizza
that it is the 9" pizza that is shipped frozen. As noted in that link, the "Lou Malnati's pizzas are made according to the family's original five-decade-old deep dish pizza recipe. All pizzas are hand-made from scratch, baked and quickly frozen to preserve their hot out of the oven freshness." I mention this last statement because the only ingredients list and nutrition information I have been able to find is for the 9" frozen deep-dish pizza. For example, the ingredients for the crust, mozzarella cheese, sauce and grated cheese topping are as follows:Crust: flour, water, corn oil, olive oil, yeast;
Mozzarella cheese (pasteurized part-skim milk, culture, salt, enzyme);
Sauce: tomatoes, tomato puree, salt, citric acid;
Romano cheese (part skim sheep’s milk, part-skim cow’s milk, cheese cultures, salt, enzymes, sodium aluminocilicate (anti-caking agent), oregano
(see Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,7467.msg64252.html#msg64252
As noted above, the only dry ingredient other than the flour used to make the dough is yeast. That suggests that what is shown in the video in the mixer bowl before the water and oils are added is the yeast. No salt and no sugar. I would guess that the yeast is IDY. If it were ADY, that would normally require using water at around 105 degrees F and allowing the yeast to hydrate for several minutes. As shown in video, the gal simply stirred the yeast/water mixture for only a few seconds. I also agree with Loo that the two containers for the water and oils (the corn oil/olive oil blend) are of different sizes, and I do not believe that the oils and water are used in equal quantities. I say this because it would make more sense to use just one type of container if the oils and water are to be used in equal volumes, to minimize employee error, and also because I cannot recall ever seeing a deep-dish dough formulation where the oil and water, which do not differ materially in weight, are about the same, either by volume or by weight.
As has been noted, there is no black pepper in the sauce. With respect to the mozzarella cheese, it is possible that Malnati's does its own slicing from bricks, but according to nutritiondata.com, at http://www.nutritiondata.com/facts/dairy-and-egg-products/28/2
, one slice of part-skim low-moisture mozzarella cheese weighs one ounce. So, Loo's assumption of one ounce per slice seems plausible. On this basis, the nine slices of cheese shown in the video (five slices on the bottom and four slices on the top) would suggest a total of nine ounces.
If we now look at the nutrition data for a 9" cheese deep-dish pizza (baked and frozen), as given at http://www.tastesofchicago.com/downloads/Nutritional%20info.pdf
, one can calculate the weight of such a pizza as 6 x 113 grams = 678 grams, or 23.92 ounces. In my experience, a deep-dish loses less weight, by percent, during baking than other types of pizzas. I would say maybe 4%. That would translate into an unbaked pizza of about 25 ounces. I will leave to others to estimate how much sauce is used for the pizza in the video, but with that figure and assuming nine ounces of sliced mozzarella cheese, it should be possible to come up with an estimate of the dough ball weight for that pizza. The Romano cheese (which the gal in the video thought was Parmesan cheese) and the oregano (which it looks like was omitted) should weigh very little. Does 9-10 ounces of dough for a 9" pizza sound plausible?