I have been reading this site for 2 hours trying to find "The" recipe for Lou Malnati's, and all I have discovered is that there are too many "close" recipes and not one that's 100% correct. I saw one recipe titled "2nd try at loowater" and the pictures look right (taste? I don't know) but the process to make the crust seemed to be too much of a hassel. I'm thinking if Lou's makes over 100 pizza's a day then they don't have time to make the dough, proof it, punch it, proof again, then sit in a fridge for 48 hours. I have even looked at the Food Network recipe from Marc Malnati and that's not even correct. In Marc's recipe he never tells you when to add the cornmeal, or the temp of the water when mixing with the yeast... doesn't anyone know someone who works at Lou Malnati's?
From what I know, a Lou's crust is not biscuit like. It is hard/crispy and has a cornmeal taste. If anyone can help or understands where I am comming from then please let me know. Thanks - Brad