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Author Topic: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil  (Read 125906 times)

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Offline McMuffins

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Mm yeah, thatís correct, good catch. Probably wonít be a huge difference though.

Thanks for confirming! I have a tendency to overthink things like this, and therefore am stressing about minute details right now  :-\

Will re-run the numbers and post up my pizzas once I make them, likely this weekend.

Offline nickyr

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Thanks for confirming! I have a tendency to overthink things like this, and therefore am stressing about minute details right now  :-\

Will re-run the numbers and post up my pizzas once I make them, likely this weekend.
Donít worry, it will be delicious! Youíd basically have to forget to put it in the oven for it to taste bad.

Offline drmatt357

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Great post Garvey!!!  I wasn't layering slices on the bottom but will now.  I recently ordered a box of the Malnati pies and were really good.  I was surprised.



Minor feedback would be: (A) try using thinner slices of mozz cheese and overlap them a bit so that no crust is showing, and (B) maybe use a little less tomato.

If it's helpful to see what it looks like, check out this video that shows how they assemble pizzas at Lou Malnati's:

Offline Garvey

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I envision the cheese as a vapor barrier, so to speak.  That's how it makes sense in my head, anyway.  :-D

Offline Pizza Journey

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #484 on: August 20, 2021, 02:22:23 PM »
This is such a good recipe, I made it last night and it was great. I used less sauce than I usually do and I think that really helped the overall pie.

I had an issue with it sticking to the bottom of the pan, though, and I made a mess of things getting it out. I am thinking it's because I didn't use a stone, and put the pan directly on the oven rack. I'll try it with the stone next time, maybe that will cook the bottom better and reduce the sticking. Hopefully.

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Offline vwbugster1

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #485 on: August 21, 2021, 11:29:54 AM »
What kind of pan did you use? I use a bit of cake release by wilton when i make deep dish pizza.

Offline Garvey

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #486 on: August 21, 2021, 12:20:31 PM »
This is such a good recipe, I made it last night and it was great. I used less sauce than I usually do and I think that really helped the overall pie.

I had an issue with it sticking to the bottom of the pan, though, and I made a mess of things getting it out. I am thinking it's because I didn't use a stone, and put the pan directly on the oven rack. I'll try it with the stone next time, maybe that will cook the bottom better and reduce the sticking. Hopefully.

Given the high oil content of the dough, it really shouldn't stick in any pan, lubed or not, stone or not.

I'll posit a different theory and you tell me if it's possible: there was leakage or seepage somewhere of liquid from the pie, either through a tiny hole or over the side somewhere and back down into the pan and underneath the crust, causing the liquid to carmelize and fuse the crust to the pan.

If you think this might be the culprit, the remedies are easy.  Pinch that rim high and tight, as Chicago Bob always says, and dial back the tomato product a little.  Don't worry: everyone over-tomatos their DD.  It's a common thing.  I've really embraced using fewer and bigger chunks, squeezed out beforehand, to avoid this.  And if you find the rim is sinking down after you've pressed it out, you can do what I do and press the cheese slices up along the rim to give it a skeleton to hold its shape.

HTH.  Cheers!
« Last Edit: August 21, 2021, 12:26:56 PM by Garvey »

Offline Pizza Journey

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #487 on: August 22, 2021, 06:22:41 PM »

Given the high oil content of the dough, it really shouldn't stick in any pan, lubed or not, stone or not.

I'll posit a different theory and you tell me if it's possible: there was leakage or seepage somewhere of liquid from the pie, either through a tiny hole or over the side somewhere and back down into the pan and underneath the crust, causing the liquid to carmelize and fuse the crust to the pan.

If you think this might be the culprit, the remedies are easy.  Pinch that rim high and tight, as Chicago Bob always says, and dial back the tomato product a little.  Don't worry: everyone over-tomatos their DD.  It's a common thing.  I've really embraced using fewer and bigger chunks, squeezed out beforehand, to avoid this.  And if you find the rim is sinking down after you've pressed it out, you can do what I do and press the cheese slices up along the rim to give it a skeleton to hold its shape.

HTH.  Cheers!
Thanks! After thinking about it, I am pretty sure there must have been a hole (or a too-thin spot) at the bottom while I was stretching it in the pan, causing the seepage.

Offline macnmotion

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #488 on: September 07, 2021, 08:06:40 AM »
I tried making the recipe from the first post for my first time. It was pretty good. I should have left it in the oven 5-7 more minutes to crisp up the crust just a little bit. I haven't eaten at Lou's but my friend is from Chicago, and he said we nailed the flavor. We had sausage and pepperoni inside along with mozzerella and provolone, and then a layer of pepperoni on top, my friend wanted some crispy pepperoni. Room for improvement. The calculator was great, my dough ball was within 1g of the target weight, and it seemed to fill the pan, incluidng 1-1/4 inches up the side, perfectly.

I don't have a stone, so I preheated an upside down cast iron pan to 425, then upped the oven to 450 when I put the pizza on top of that cast iron pan.

Other than baking it a bit longer, can anyone spot anything that might improve the pizza? Thanks.


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