Author Topic: Lou Malnati - Deluxe Pizza - How to  (Read 2275 times)

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Offline vcb

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #20 on: February 01, 2014, 01:15:35 PM »
FOUND IT!
<a href="http://www.youtube.com/watch?v=ABtK0Xu8O50" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=ABtK0Xu8O50</a>


The weird thing here is that host Jim O'Connor and Uno's manager Rod D'Angelo do the "step-by-step" pizza build,
where we see them put the veggies on halfway, but that was on a cheese pizza.
We see a clip in the first minute of the video where on another pizza,
they put the veggies on top of the sausage and under the sauce.

So there can be variables, even in the same restaurant, depending on what ingredients will or won't be in your pizza.
If I had to guess, Lou Malnati's probably has similar procedures.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
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http://virtualcheeseblogger.com/


Offline Chicago Bob

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #21 on: February 01, 2014, 02:05:43 PM »
Nice video Ed, thanks.  :chef:

That sure is some stringy cheese they use...I always liked that. My grocery store cheese never strings like that...I wonder what kind they use.

Bob
"Care Free Highway...let me slip away on you"

Offline dmckean44

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #22 on: February 01, 2014, 03:27:54 PM »
Part skim is stringier than whole milk mozzarella. It also helps if you hurry and get it to your plate while it's still piping hot. The way mozzarella is stretched has a lot to do with it's stringiness.

Personally, I don't like it because stringy cheese tends to turn into chewy cheese as it cools.

Offline Chicago Bob

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #23 on: February 01, 2014, 03:33:27 PM »
Part skim is stringier than whole milk mozzarella. It also helps if you hurry and get it to your plate while it's still piping hot. The way mozzarella is stretched has a lot to do with it's stringiness.

Personally, I don't like it because stringy cheese tends to turn into chewy cheese as it cools.
I know....and I like that on a big ole DD dmc.  :-D
Part skim doesn't get it (for the stuff I'm using)...boils fast and is pretty much "creamy". On my Chi-thins anyway.

Bob
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Offline dmckean44

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #24 on: February 01, 2014, 03:42:07 PM »
I agree, I don't think stringiness is something you can easily get with thin crust. It's more of an American style, Pan pizza and Deep dish thing.

Offline Chicago Bob

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #25 on: February 01, 2014, 03:44:54 PM »
I agree, I don't think stringiness is something you can easily get with thin crust. It's more of an American style, Pan pizza and Deep dish thing.
So what brand of cheese are you using on DD dmc?

Bob
"Care Free Highway...let me slip away on you"

Offline Teddy Ballgame

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #26 on: February 02, 2014, 10:25:04 AM »
I am using whole milk polly o with a couple of slices of stinky boars head provolone for flavor.

Offline Teddy Ballgame

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #27 on: February 04, 2014, 12:17:51 PM »
Does this look like onions and peppers on top or under the sauce? Under the sauce would lead me to believe they do not par cook at Malnatis...?

« Last Edit: February 04, 2014, 03:33:35 PM by Teddy Ballgame »

Offline Chicago Bob

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #28 on: February 04, 2014, 02:20:45 PM »
Do any of these places par cook?
I'd say...under.

Bob
"Care Free Highway...let me slip away on you"

Offline Teddy Ballgame

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #29 on: February 04, 2014, 07:29:46 PM »
Just before getting in the oven:


Offline Chicago Bob

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #30 on: February 04, 2014, 07:48:37 PM »
Just before getting in the oven:
Nice sauce Teddy.  ;D

Bob
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Offline Teddy Ballgame

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #31 on: February 04, 2014, 08:52:41 PM »
WOW. This is my best to date and first time using blue steel round pans. Added the onions and peppers ten minutes into a 25 minute bake.
« Last Edit: February 04, 2014, 08:56:44 PM by Teddy Ballgame »

Offline pythonic

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #32 on: February 04, 2014, 09:21:36 PM »
Look how uber white Malnatis mozzarella is.  Wish I could buy that cheese.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #33 on: February 04, 2014, 09:22:00 PM »
That's a real nice pizza Teddy. You got like almost zero water runoff on that bad boy. Great job!  :chef:

Bob
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Offline pythonic

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #34 on: February 04, 2014, 09:22:38 PM »
WOW. This is my best to date and first time using blue steel round pans. Added the onions and peppers ten minutes into a 25 minute bake.

Looks great Teddy.  Was the crust fully cooked after 25mins?

Nate
If you can dodge a wrench you can dodge a ball.

Offline Teddy Ballgame

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #35 on: February 04, 2014, 09:35:45 PM »
Yes, forgot to mention it was a 8 5/8 inch pan so I made the dough amount accordingly. At 25 minutes, it was perfect. I did do the broiler for about 30 seconds to see if it would cook the veggies a little more.

Offline pythonic

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #36 on: February 15, 2014, 08:59:06 PM »
Yes, forgot to mention it was a 8 5/8 inch pan so I made the dough amount accordingly. At 25 minutes, it was perfect. I did do the broiler for about 30 seconds to see if it would cook the veggies a little more.

Teddy,

Do you prefer the sauce to the chunks of tomatoes that L Malnatis uses?  Glad that crust worked for you.  Been playing with those numbers for awhile.  I really need to get a better pan.  I'm using Chicago Metallic and I think I can do a ton better with pan type.  Mine isn't even seasoned.

Nate
« Last Edit: February 15, 2014, 09:00:57 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline Teddy Ballgame

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Re: Lou Malnati - Deluxe Pizza - How to
« Reply #37 on: February 16, 2014, 08:53:04 AM »
Nate,

After doing some research and wanting something better than my Chicago Metallic pans, I found these. AS you can see in my Giardano post, this made a better pie.

http://www.amazon.com/dp/B003DZ1K0I/?tag=pizzamaking-20

For the sauce, I just go with 6in1 ground. I suppose if I really wanted to be authentic, I could add come canned diced....but my audience doesn't really care.


 

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