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Author Topic: Lou Malnati's Deep Dish Pizza Recipe - "The Lou"  (Read 23156 times)

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Offline pythonic

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Re: Lou Malnati's Deep Dish Pizza Recipe - "The Lou"
« Reply #20 on: June 06, 2015, 09:53:03 PM »
No, it's spinach first (mixed with the shredded mozz or prov).  I thought it was written out pretty clearly.

Right.  From all the pics I've seen online the spinach is mixed with Mozz or prov.
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Offline Garvey

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Re: Lou Malnati's Deep Dish Pizza Recipe - "The Lou"
« Reply #21 on: June 06, 2015, 10:12:17 PM »
That's why I was originally worried about it being a wet pie, since the usual sliced cheese layer would seem to protect the crust.  But those fears were for naught. And having the sliced cheese layer in the middle, separating the spinach from the mushroom and tomato layer, added a nice casserole effect.  In a good way.  :D

Offline Garvey

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Re: Lou Malnati's Deep Dish Pizza Recipe - "The Lou"
« Reply #22 on: June 07, 2015, 08:51:00 AM »
Ended up making something else but I'm glad I did because I didn't care for the 20% semolina dough.


I guess I should have added a 1/4 c. of ginger.   :-D

All kidding aside, I ain't a DD dough master like you.  I don't make it more than a couple times per year, so I fall back on a BTB hybrid I started with a while ago.  Need to switch over to your dough recipe.  Can you point me to your latest iteration?  Thanks.

« Last Edit: June 07, 2015, 08:52:33 AM by Garvey »

Offline pythonic

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Re: Lou Malnati's Deep Dish Pizza Recipe - "The Lou"
« Reply #23 on: June 07, 2015, 03:41:16 PM »

I guess I should have added a 1/4 c. of ginger.   :-D

All kidding aside, I ain't a DD dough master like you.  I don't make it more than a couple times per year, so I fall back on a BTB hybrid I started with a while ago.  Need to switch over to your dough recipe.  Can you point me to your latest iteration?  Thanks.

This ones pretty good.

http://www.pizzamaking.com/forum/index.php?topic=30152.0
If you can dodge a wrench you can dodge a ball.

Offline PIC 1

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Re: Lou Malnati's Deep Dish Pizza Recipe - "The Lou"
« Reply #24 on: June 08, 2015, 08:17:36 AM »
PIC, that thing looks tasty!!!  BTW, why did you go cheese on top of the dough first instead of spinach?  Just curious. 

And Nate, where's yours, man?  120-hr cold ferment?   :D


Although Malnati's starts with the spinach with a grate of provolone, I elected to place the cheese first  and keep the spinach and mushrooms together. Similar to the stuffed style pies I've been making through the yrs....( Nancy's, Giordano's..etc)

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Offline pythonic

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Re: Lou Malnati's Deep Dish Pizza Recipe - "The Lou"
« Reply #25 on: June 08, 2015, 07:57:28 PM »
PIC,

What dough recipe did you use?  One of the recipes on this site?

Nate
If you can dodge a wrench you can dodge a ball.

Offline Garvey

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Re: Lou Malnati's Deep Dish Pizza Recipe - "The Lou"
« Reply #26 on: June 09, 2015, 12:36:42 AM »
This ones pretty good.

http://www.pizzamaking.com/forum/index.php?topic=30152.0

Thanks.  Although converting to a 12" means, what, about 570g of dough or so?  Heh heh.  I think someone said, "Looks like a lot of dough" when I used 580g.  I guess it's that extra gram and a half per slice which put mine over the top?   ::)

Offline pythonic

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Re: Lou Malnati's Deep Dish Pizza Recipe - "The Lou"
« Reply #27 on: June 09, 2015, 09:35:42 AM »
Thanks.  Although converting to a 12" means, what, about 570g of dough or so?  Heh heh.  I think someone said, "Looks like a lot of dough" when I used 580g.  I guess it's that extra gram and a half per slice which put mine over the top?   ::)

Try 275 total grams of flour for a 12 inch.
If you can dodge a wrench you can dodge a ball.

Offline Garvey

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Re: Lou Malnati's Deep Dish Pizza Recipe - "The Lou"
« Reply #28 on: January 19, 2019, 11:10:27 AM »
Made this again last night.  I went with pretty much all the original measurements.  Since it had been so long, I needed to revisit my old baseline.  I did three small mods: (1) no semolina--just AP; (2) used 570g of dough instead of 580, (3) a 48-hr cold ferment.  After looking at all my old notes and this thread, I was worried that the dough was going to be too thick and bready.  Not at all!  The massive amounts of ingredients--seven layers of casserole on top of the crust!--ensures a good balance.

Turned out great!  The earthiness of the mushrooms and spinach, and the interplay with the cheese.  Wow.  I am a sausage-only diehard, but this is damn good.

Keys: light hand with the crushed tomatoes, light hand with the shredded cheese on top.  (The last pic is actually an upskirt of the sausage pie I made first.)

[Link to video of Marc Malnati assembling a "Lou": https://www.pizzamaking.com/forum/index.php?topic=36777.0]


« Last Edit: January 19, 2019, 02:22:44 PM by Garvey »

Offline Garvey

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Re: Lou Malnati's Deep Dish Pizza Recipe - "The Lou"
« Reply #29 on: May 16, 2021, 12:14:33 PM »
Winner and still champ, "The Lou"!

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