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Author Topic: Malnatis Deep Dish Sauce Series  (Read 596 times)

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Offline pythonic

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Malnatis Deep Dish Sauce Series
« on: November 22, 2021, 08:04:25 PM »
Hi everyone.  Itís about time we come up with a good sauce recipe for Malnatis.  More directly to the point, I mean tomato chunk to sauce ratio.  We have dozens of great crust recipes here yet no real dedicated posts regarding the 2nd (some say 1st) most important ingredient of why Malnatis is so legendary (the fabulous tomatoes).

Previously I used Alta Cucina tomatoes blended with Escalon 6 in 1 ground tomatoes but now I want to try using big cans of high quality plum tomatoes straight in a food processor to get that perfect sauce texture we see in the actual photos.  See Malnatis pics below for what Iím trying to duplicate.  Notice the lack of actual sauce.  Now this could very well be because of better commercial ovens or even a longer bake time but it seems like they are using a chunkier batch then what I used in the past. 
« Last Edit: November 22, 2021, 08:55:08 PM by pythonic »
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Offline pythonic

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Re: Malnatis Deep Dish Sauce Series
« Reply #1 on: November 22, 2021, 08:05:21 PM »
Continued..
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Offline pythonic

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Re: Malnatis Deep Dish Sauce Series
« Reply #2 on: November 22, 2021, 08:14:25 PM »
First things first.  ďThe GapĒ.  The best pies Iíve had at Malnatis have a distinct sauce to end crust gap.  I think I love it so much because of the flavor difference at the end. See pics below.
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Offline pythonic

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Re: Malnatis Deep Dish Sauce Series
« Reply #3 on: November 22, 2021, 08:17:16 PM »
For the sauce ratio on my next attempt Iíll be using large Cento brand Italian peeled tomatoes from Costco for $3.99. 
8 whole peeled plum tomato
3 tablespoons of sauce

Pulsed it 3x in my food processor.  Weíll get into exact weights in the future of this thread.
« Last Edit: November 22, 2021, 08:52:09 PM by pythonic »
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Offline vcb

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Re: Malnatis Deep Dish Sauce Series
« Reply #4 on: November 22, 2021, 08:29:08 PM »
I may have posted some of these photos before, but here's some pics of the tomatoes that Lou Malnati's used to sell to the public for a brief time (maybe you can still get them from the restaurants), and also a pic of the "Special Cut" tomatoes in puree that Signature Select (Jewel-Osco) sells, which are quite similar.

The main characteristics is are: a very rough-chopped, super chunky peeled tomato, in heavy puree.
For the home baker, I recommend draining the tomatoes a bit. I usually drain about 8-10 fluid ounces of water out of a 28 fl oz can.
One can is usually enough to cover a 14 inch deep dish.

You can also go with a more uniform can of crushed tomatoes, but plan on using less than you would use for "special cut".

The general guideline is, the chunkier your tomatoes are, the more you can get away with on top of your pizza.
Too many tomatoes can result in a watery/soupy pizza.
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Offline vcb

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Re: Malnatis Deep Dish Sauce Series
« Reply #5 on: November 22, 2021, 08:42:23 PM »
It may also be helpful to reference how the tomatoes are applied. Here's a video that I posted in here a while back, from Travel Thirsty: https://www.pizzamaking.com/forum/index.php?topic=70408.msg676050#msg676050
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Offline pythonic

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Re: Malnatis Deep Dish Sauce Series
« Reply #6 on: November 22, 2021, 08:47:22 PM »
Yes i bought a few of their cans before about a decade ago.  Thanks for the tips Ed.  Hey is BTB or Chicago Bob still around on here?
« Last Edit: November 22, 2021, 08:53:03 PM by pythonic »
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Offline vcb

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Re: Malnatis Deep Dish Sauce Series
« Reply #7 on: November 22, 2021, 08:57:40 PM »
Yes i bought a few of their cans before about a decade ago.  Thanks for the tips Ed.  Hey is BTB or Chicago Bob still around on here?

Dunno. Looks like he last posted something back in March. https://www.pizzamaking.com/forum/index.php?topic=70408.msg676050#msg676050

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Offline Garvey

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Re: Malnatis Deep Dish Sauce Series
« Reply #8 on: November 22, 2021, 10:01:45 PM »
I like hand crushing plums on there sometimes for maximum chunkiness and sparseness.  I guess I'm not trying to replicate anything, tho.  It's a good way to show off the balance of the ingredients.

Offline pythonic

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Re: Malnatis Deep Dish Sauce Series
« Reply #9 on: November 22, 2021, 10:08:37 PM »
I like hand crushing plums on there sometimes for maximum chunkiness and sparseness.  I guess I'm not trying to replicate anything, tho.  It's a good way to show off the balance of the ingredients.

I agree Garvey.  Makes it more authentic too.
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Offline pythonic

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Re: Malnatis Deep Dish Sauce Series
« Reply #10 on: November 22, 2021, 11:31:10 PM »
Extremely happy with this sauce ratio.  How did I do Ed?
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Offline pythonic

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Re: Malnatis Deep Dish Sauce Series
« Reply #11 on: November 22, 2021, 11:42:52 PM »
Heck yea
« Last Edit: November 22, 2021, 11:46:03 PM by pythonic »
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Offline 02ebz06

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Re: Malnatis Deep Dish Sauce Series
« Reply #12 on: November 23, 2021, 10:12:17 AM »
Heck yea

I'm not a Deep Dish fan, but I'd be all over that!  Very nice.

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Offline wayner

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Re: Malnatis Deep Dish Sauce Series
« Reply #13 on: November 23, 2021, 11:12:22 AM »
Can someone please post a link to the full recipe, ideally for a Breville Pizzaiola oven.  TIA!

Offline pythonic

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Re: Malnatis Deep Dish Sauce Series
« Reply #14 on: November 23, 2021, 07:39:22 PM »
Can someone please post a link to the full recipe, ideally for a Breville Pizzaiola oven.  TIA!

Whatís the lowest setting on that oven?
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Offline vcb

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Re: Malnatis Deep Dish Sauce Series
« Reply #15 on: November 23, 2021, 07:50:33 PM »
Extremely happy with this sauce ratio.  How did I do Ed?

Looks good to me!
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Offline vcb

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Re: Malnatis Deep Dish Sauce Series
« Reply #16 on: November 23, 2021, 07:59:06 PM »
Whatís the lowest setting on that oven?

Serious Eats says the oven temp range for the Breville is 350F to 750F.
So, IF you can fit a 12 inch deep dish pan in there, best guess is to bake in the 425-440 range for about 30-35 min.

https://www.seriouseats.com/breville-pizzaiolo-pizza-oven-review
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Offline pythonic

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Re: Malnatis Deep Dish Sauce Series
« Reply #17 on: November 23, 2021, 08:20:59 PM »
Looks good to me!

Iíve got the tomatoes and pepperoni (commercial) covered.  Now I just need to find a real good block of cheese in the Pitt area.  Itís hard.
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Offline Plymaniac

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Re: Malnatis Deep Dish Sauce Series
« Reply #18 on: November 24, 2021, 02:48:07 AM »
I think the Chicago Deep Dish tomato component is completely different from traditional Chicago Thins.

Instead of a tomato sauce that I might use as a base to make a Chicago Thin pizza sauce, for my deep dish I just use 1 or 2 quarts  of home grown tomatoes that I've canned.  I drain them in strainer for an hour or so and then just hand crush the solids on top of the Italian sausage layer. I think the natural acids of the tomatoes give a fresh taste and complement the fat from the cheese and sausage very well.  Of course the pizza is finished with basil, oregano and a ton of garlic.

It's a simple approach and really works.  And if you don't have home grown canned tomatoes, a commercially canned whole tomato product should substitute nicely.

By the way, save the reserved tomato juice for Mexican Rice!

Offline RHawthorne

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Re: Malnatis Deep Dish Sauce Series
« Reply #19 on: November 24, 2021, 10:49:14 AM »
I've heard Marc Malnati himself say repeatedly that their sauce is just tomatoes, no seasoning. I imagine they might still use a little salt, and they might finish their pies with a sprinkling of something. But this really is a no brainer. Just a good quality whole tomato, crushed by hand but not crushed too small, plus the puree they're packed in. I think it's as simple as what's shown in this video:
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