Author Topic: Uno/Malnati Style Deep Dish Pizza (Read 82428 times)

DKM · « **on:** January 14, 2006, 08:37:07 PM »

1 cup warm water
1 tsp active dry yeast
2 1/2 cups AP flour
4 tablespoons Corn Oil

Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl. Mix with a large wooden spoon. Add the oil and remaining flour. With the wooden spoon or your hands mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually.

Place the dough on a lightly floured surface and knead for about 2 minutes. If the dough becomes sticky, sprinkle a bit more flour over it.

Put the dough to a lightly oiled bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest for 3 to 4 hours. Dough can be refrigerated over night, but should be put out at least two hours prior to baking.

Oil a 13" deep dish pan with some olive oil (not extra virgin). Place dough in pan and pat out until it covers the bottom. Then using your fingers, pull the dough up the side of the pan.

Place sliced Mozzarella on top of the dough followed by the pizza toppings and then crushed tomatoes. Top with some parmesan cheese and dried oregano.

Bake on the bottom rack of an oven heated to 450 degrees for about 25 minutes or the crust is golden brown.

DKM · « **Reply #1 on:** January 14, 2006, 08:40:36 PM »

Cooked

DKM · « **Reply #2 on:** January 14, 2006, 08:44:42 PM »

Note that the cust is not that thick. Deep Dish is not a "Pan" pizza. The crust is thicker than a NY or thin crust, but it is not thick like pan crust.

RSMBob · « **Reply #3 on:** January 15, 2006, 07:16:27 PM »

Wow, that one looks good! Very impressive. I don't see the glut of cheese that I sometimes see with this type of 'za...not sure if that's a good or bad thing, though!
A deep dish sausage pizza...is there anything better?
What do you use for your sauce...just crushed tomatoes...any spices mixed in?
To be honest, that's the only part of a deep dish pizza I could do without...I like pizza "sauce", not chunks. Something about the pieces of tomato just don't do it for me.

Send one to me!

DKM · « **Reply #4 on:** January 15, 2006, 08:18:00 PM »

6-in-1 tomatoes straight out of the can on to the pizza topped with some parmesan cheese and dried oregano.

The cheese was just right. Not too much or too little for my liking.

If you don't like chunks just put it in a blender with the seasoning.

This is sausage and pepperoni. Don't need nottin else.

DKM

Bernie · « **Reply #5 on:** January 16, 2006, 03:25:28 AM »

That looks great! Another wonderful DKM recipe for me to try!!

Thanks,

-Bernie

DKM · « **Reply #6 on:** January 16, 2006, 05:43:51 PM »

I had the recipe for sometime. It's from one of those 'unnamed sources' type (I know, just can't tell). Someone e-mailed me to ask about it and I thought I need to try it again. I really liked it. I normally add a little bit of salt, but this time made the recipe "as is" and it was still good. My wife didn't even know I didn't add the salt.

DKM

Randy · « **Reply #7 on:** January 17, 2006, 03:20:10 PM »

Great looking pizza DKM. DKM how much do you figure your cup of flour weighs for this recipe?

Will try it next week.

Randy

DKM · « **Reply #8 on:** January 17, 2006, 05:40:25 PM »

Randy,

My cups average 5.5 oz

DKM

itsinthesauce · « **Reply #9 on:** January 17, 2006, 06:21:34 PM »

Honestly, that pizza looks better than any I've had at Malnati's.

PizzaDanPizzaMan · « **Reply #10 on:** January 18, 2006, 12:25:06 PM »

Thanks DKM for the fine post. I have tried a previous recipe of yours with very good results so I will give this a try also. I have one question for you however. You mention a 3-4 hour rise prior to baking but also say an overnight stint in the fridge is okay, along with a 2 hour counter rise. Would you still do the 3-4 hour counter rise prior to chilling or go right into the fridge after mixing?

Dan

DKM · « **Reply #11 on:** January 18, 2006, 07:21:04 PM »

Typically for me I make it at night and stick in the fridge right away.

DKM

buzz · « **Reply #12 on:** January 19, 2006, 11:08:19 AM »

DKM--

Nice looking deep dish!

Did your formula come out "greasy" the way Malnati's is (you can tell, I'm not a fan of their pizza!)?

DKM · « **Reply #13 on:** January 19, 2006, 02:20:12 PM »

The dough felt greasy, the crust was not.

Give it a try and let me know what you think.

DKM

gottabedapan · « **Reply #14 on:** January 19, 2006, 06:31:32 PM »

Quote from: DKM on January 19, 2006, 02:20:12 PM

The dough felt greasy, the crust was not.

I'm eating a slice as I type, and the crust is definitely NOT greasy.

DKM, this one's a keeper! The crumb and texture are perfect. I'll definitely be using this for my annual Super Bowl party.

I was skeptical about the lack of salt in the recipe, but decided to follow the recipe anyway, just so see how it turned out. The crust is a little on the bland side for my taste. Next time I plan to throw in 3/4 tsp. kosher salt. I figure that'll put it over the top.

DKM · « **Reply #15 on:** January 19, 2006, 09:19:36 PM »

I normally can stand a "bread" product with out salt, though many pizza recipes don't use salt, so I typically add a small amount. That being said I was quite impressed with the taste of this crust. I'll add salt in the future, but for people looking for an Uno/Malnati style pizza (and they don't use salt) this one is hard to beat.

DKM

Pete-zza · « **Reply #16 on:** January 20, 2006, 09:29:30 AM »

DKM,

What is the depth of the particular deep-dish pan you used? It also looks like you stopped short of the top of the pan by about 1/2 inch or so. Is that about right?

Peter

chiguy · « **Reply #17 on:** January 20, 2006, 11:50:04 AM »

DKM,

Quote from: DKM on January 19, 2006, 09:19:36 PM

, though many pizza recipes don't use salt, for an Uno/Malnati style pizza (and they don't use salt) this one is hard to beat.

DKM

With all due respect, where are you getting you're info from? The salt is almost necessary and is used is pizza dough from (1 - 2.5%). How were you able to obtain the formula from uno's/lou's?? Chiguy

DKM · « **Reply #18 on:** January 21, 2006, 11:20:21 AM »

Neapolitan and many version of New York style pizza do not use salt.

Over 50% of my collected recipes for various types of pizza do not include salt (though I tend it add it for personal taste)

Malnati's, who ship their pizza, list their ingredients on the label (so does Gino's East, and anyone else who sells par-baked pizza, it's required by law). As for the recipe, I got it from someone in Chicago who knows a thing or two about deep dish pizza.

DKM

chiguy · « **Reply #19 on:** January 21, 2006, 10:49:43 PM »

Hi DKM,
I am very surprised you have found many recipe's without salt, especially 50% of them. I know 8 of 9 of the recipes on the home page here call for salt. When I have left salt out of a recipe, usually accidently, the finished crust has always suffered. I am from Chicago and have eaten at Lou's many,many times. I have always noticed the presence of salt in these crusts, surprised to hear it's not listed in the ingrediants. It is possible that the salt is under 1% and lou's are not required to list it under that amount. Alot of people have tried to obtain Lou's/uno/gino/giordanos dough formula. I was told they use blended dry ingrediant's to mask the formula. I am glad to hear you have a connection. Chiguy