Lou Malnati's Deep Dish Pizza Recipe - "The Lou"

[briansemerick]

Gave this a try. Sliced the unseeded tomatoes and mushrooms at the last minute not giving them time to dry in the frig. Maybe for that it was a little soupy; maybe I used too much tomato or spinach. What do I know; it was delicious. I'll try again in a couple days.

needs the tomatoes to be drained more, or crush/drained.  they release liquid when cooked as it is.  plus spinach should be par cooked a bit before adding IMO, otherwise it too releases a ton of water.

[Garvey]

plus spinach should be par cooked a bit before adding IMO, otherwise it too releases a ton of water.

I used to think this until I tried not cooking it.  Putting it on raw does not release water, as long as you don't cut the spinach at all.  That's the key: allow the leaves to stay whole.  I watched all the videos of this being made at Lou's, and that's how they do it.  I was dubious until I actually tried it.  The bed of leaves sandwiches in nicely between the oil-laden dough and the layer of cheese, causing it to gently wilt.

[thezu]

I made this tonight and I think it turned out fantastic.  I followed the formulation and process in the original post and was very pleased with the results.  It was not soupy or overly moist.  I did not par boil the spinach.

It was baked in a grill insert oven outside for 30 mins.  Unfortunately I let it go just a little bit too long.  Not burnt but well done.

[Garvey]

That looks awesome!  WTG, chef!