14 inch deep dish holy grail bake and rest instructions (Malnatis)

pythonic · September 24, 2024, 06:53:13 PM

Hey folks,

After baking 500 or so deep dish pizzas I've finally found the holy grail of the perfect process. Lou Malnatis does a 500 degree bake for 15 mins and then they move up to a top oven for at 450 for additional 15 mins. I've tried this numerous times but the bottom always comes out too crunchy and the cheese will start to brown. I've also tried out 100s of stone and oven temps with different times.

The perfect bake for a 14 inch Chicago metallic pan I've found is the following:

Preheat stone at 500 for 45 mins. Slide in your pie. After 5 mins reduce heat to 450 and pull after additional 25 mins. Let the pizza rest in pan for 5 mins and then remove and place on cardboard (I use old pizza box). Let rest additional 10 mins before you cut. For me the crust texture is identical to a commercial oven.

PizzaGarage · October 07, 2024, 12:22:38 PM

That pizza looks EPIC!

pythonic · October 08, 2024, 05:55:20 PM

Quote from: PizzaGarage on October 07, 2024, 12:22:38 PMThat pizza looks EPIC!

Thanks!

Dapizzaaa34 · October 14, 2024, 11:03:40 PM

Hey man, just made my own Lou's and used your heating directions...

Outstanding!!! Thank you!a

nanometric · October 14, 2024, 11:08:24 PM

Quote from: pythonic on September 24, 2024, 06:53:13 PMPreheat stone at 500 for 45 mins. Slide in your pie.

Are you placing the pan on the stone? For the entire bake?

pythonic · November 06, 2024, 04:33:07 PM

Quote from: nanometric on October 14, 2024, 11:08:24 PMAre you placing the pan on the stone? For the entire bake?

Yes

pythonic · November 06, 2024, 04:34:31 PM

Quote from: Dapizzaaa34 on October 14, 2024, 11:03:40 PMHey man, just made my own Lou's and used your heating directions...

Outstanding!!! Thank you!a

Excellent. Glad you enjoyed. I've tried so many different temps and bake times.

pythonic · **Today** at 08:36:37 AM

So easy and so cheap. I refuse to pay $30 for a Lou Malnatis pizza.

stamina888 · **Today** at 10:14:56 AM

Looks perfect. What's the dough formulation and ingredients?

pythonic · Last Edit: **Today** at 12:02:34 PM by pythonic

Quote from: stamina888 on Today at 10:14:56 AMLooks perfect. What's the dough formulation and ingredients?

14 inch

400g AP flour
184g water
54g corn oil
24g olive oil
1/2 tsp salt
1/2 tsp sugar
1T IDY

Mix all dry ingredients first, then add in your oil and lightly stir and bust up the giant oil/flour pieces. Add the water (95F). Knead for 30 seconds. I will then cover and put in oven. Turn on oven and when it gets to around 110F turn it off. 9hr rise in oven with light on.