Totally new to pizza making but always wanted to make Lou's classic sausage pizza at home. Plus retiring somewhere warm is in our future but can't live without lou's. LOL
Equipment: Chicago Steel 14 pizza pan Cast Elegance Thermarite 14x16 stone Kitchen Aid mixer with dough hook Laser temperature reader
I believe this is a version of BTB's recipe but I did make some changes along the way. I did not have a scale at the time so I used a conversion tool for the first batch. I did use the "long fermentation 24-48 hour (refrigerator process) and I used olive oil in the pan. I may use all chefs flour next time but it's a little pricey. Maybe KAAP?
Llink to the conversion program that may help those without a scale.
https://www.howmany.wiki/wv/--cup----semolina------gramSo here it is.........
Lou’s Crust 9inch 14 inch cups
Ceresota AP - 95% - 175g 263g 2.0 c 1 cup AP (target brand Hey it's what I had in the pantry) and 1 Cup Coputo Chefs flour Tipo 00
Semolina - 5% - 10g 20g 1/4 c Granoro Semolina Flour
Water - 46% - 85g 170g 3/4
Corn Oil - 19% - 35g 70g 1/3
Olive Oil- 4% - 7g 14g 1/8
Salt - less than 1/8 tsp Kosher 1/4 tsp
Sugar - 1/4 tsp 1/2 tsp
IDY - 1/4 tsp 1/2 tsp Fleishman’s bread machine Instant Yeast
Mix all dry ingredients minus the yeast in a separate bowl.
In Stand mixer bowl add room temp water and salt. Stir to dissolve salt
Add roughly 10% of your flour mixture and beat with a whisk to a batter like consistency.
Add yeast mix it again to dissolve the yeast.
Use dough hook and add the remaining dry ingredients.
If the dough is a little scrappy and not fully formed. Use your hands to form and/or add a tad of water if necessary.
With dough hook now add the oil and incorporate fully into dough.
Either via dough hook or hand kneed for a couple of minutes and put into an oiled bowl,
cover (saran) and put into oven with the light on for 5hrs.
*OR*
Allow dough to rest at room temp for 1 -2 hours then into the fridge for 24 to 48 hours. Allow to come to room temp 1 – 2 hours before using.
Put pizza stone in oven at 450 and wait until stone comes up to temp in center. I use a laser temperature reader that you can purchase from harbor freight, amazon, etc… for not much money.
Add butter flavored Crisco or olive oil to pan and rub into the bottom and sides.
Place dough in pan and press it out
Add ingredients in this order. Low moisture Mozz 1 lb sliced, Sausage (very little fennel) 1 lb, 1.5 cups chunky tomatoes. Dust with romano and parm blend.
Bake for 15 minutes then spin 180 and bake for another 15 minutes
Let it cool for 5 minutes. Enjoy.
Cheese: was hand sliced from Sams club 5lb Mozzerrlla Worked out fine
Sausage: My father-in-law makes homemade pork sausage and only uses garlic and salt/pepper. I know a true lous has no fennel, but we like the taste so I used 50 50 Family made and the mild from a Chicago land store that makes their own (Angelo Caputos). It was a very tasty blend and the fennel very subtle. The Mrs. Said she could not tell the difference from the restaurant version.
Tomatoes - Alessi san marzano (Caputos as well). I did add a touch of onion and garlic powder. Just a touch. Squeezed them into smaller pieces and used some of the juice. Not much.
Parm/ remano blend dusted on top before baking (Caputos special blend)
My wife said she could not tell the difference. I grew up near the original Lincolnwood location, and have been enjoying Lou's since the early 80's. Cracking the code was fun and delicious thanks to the dedicated members of this site. Thank You!!!!!!!!!!!!!!!