From what I have read on this thread and the various Malnati websites and from what I have seen in the various videos on this topic, there appear to be several examples of either sloppiness or discrepancies. Here are some that I have noted.
1. It is not entirely clear whether the LouToGo Dough is intended to be exactly the same as the regular deep-dish dough that Malnati's uses in its own stores. If one were to take at face value what is stated about the LouToGo Dough at the Malnati website at http://www.tastesofchicago.com/category/Lou_Malnatis_Pizza
and also in the LouToGo Dough video at
, one would have to conclude that the two doughs are identical. However, it is possible that the Malnatis may have taken some license in this regard or they don't regard any differences as being material. As noted previously, there appear to be discrepancies between the ingredients list for the LouToGo Dough and the corresponding Nutrition Facts with respect to sodium (salt) and sugar. To get clarification on this issue, this morning I sent an email via the basic Malnati website and asked for an explanation as to the apparent discrepancy and pointing out some of the FDA regulations on the matter. I am hoping that they think that I actually know something about this subject matter. It will be interesting to see if I get a reply. I might even call the telephone number given at the Malnati's website to probe the matter further.
2. As Mary (pizzard) noted, the oils for the deep-dish cheese and sausage pizzas are not the same. I'd like to think that this is just sloppiness. I once spotted a similar discrepancy in ingredients lists sent to me by Giordano's and, when I pointed it out to Giordano's, they said it was in fact an oversight.
3. Both the original video that DKM posted and the instructions given by Malnati's on the LouToGo Dough at http://www.loumalnatis.com/About/baking_reheating.aspx
specify that Parmesan cheese be used. Maybe Malnati's has gone to Parmesan cheese, but my recollection is that their frozen pizzas specify Romano cheese. Since Mary apparently has the boxes with the labeling information, maybe she can shed some light on what the frozen pizzas currently use as grated cheese.
4. As noted previously by BTB, there seems to be a discrepancy in the weights/depths of frozen deep-dish pizzas as compared with the ones bought in Malnati stores. Maybe that is why the instructions given at http://www.loumalnatis.com/About/baking_reheating.aspx
call for the dough to be pulled up the sides of the pan by 1" rather than what appears to be about 1 1/2" in the various videos I have seen. I also notice that the aforementioned instructions are silent as to the size and type of deep-dish pan to be used with the LouToGo Dough, or possibly the instructions that accompany the LouToGo Dough are more specific on this point. However, as capitalists and entrepreneurs, and apparently good ones at that, I can see why the Malnatis might want to be silent on this point as to not to discourage people from buying the dough because they don't have the right size or type of deep-dish pan.
In the LouToGo Dough video, it appears that Marc Malnati is using one pound of dough with what seems to be a 12" x 2" straight-sided deep-dish pan with the dough pushed up the sides of the pan by about 1 1/4" (it's hard to say for sure because a lot more video coverage is given to the rectangular pizza being assembled by Rick Malnati while Marc "plays" around his dough ball). I used the deep-dish dough calculating tool at http://www.pizzamaking.com/dd_calculator.html
with some rough experimental values of baker's percents for a one-pound dough piece and I estimate that the thickness factor is below 0.11 when the depth of the dough is 1 1/4-1 1/2" in a 12" x 2" straight-sided deep-dish pan. That leads me to believe that the deep-dish example in the video is not intended to be a precise one but rather illustrative. Using a 1" dough depth as suggested by the Malnati's LouToGo Dough instructions gets us to a thickness factor value of 0.1132, which seems to be more in line with what BTB, Loo and others have been using.