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Author Topic: Lou Malnatis Sausage Deep Dish Perfection  (Read 25601 times)

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Offline pythonic

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Lou Malnatis Sausage Deep Dish Perfection
« on: December 09, 2014, 09:05:55 PM »
I have been working on replicating Lou's Sausage and Tomato topping for the last couple of weeks.  My quest ended after I pulled this bad boy out of the oven.

Dough:

http://www.pizzamaking.com/forum/index.php/topic,30152.0.html

Dough Mods:

I now only use 21% oil.  (75% corn and 25% olive)
I coat my pan with corn oil again because it's more authentic.


Sausage:

My recipe is a play off Garvey's sausage recipe.  However I dropped the fennel seed and made a few changes
ala Lou's.

1lb pork (find a good pork to use, tender and juiciness is night and day on some of them)
8.5g kosher salt
1 1/2 tsp sugar
1/2 tsp fresh ground pepper
1/3 tsp ground marjoram
1 large clove of microplaned garlic

Note:  This is enough sausage for three 9 inch pies.


Tomatoes:

Lou's uses chunks of plum and pear tomatoes with some sauce added in.  The closest tasting tomatoes I have even able to find are the Alta Cucina whole plum tomatoes.   Before I was just using the tomato chunks.  I have now added in some of the sauce liquid in the can and crush up some plums to better balance it out.  So I now have 3 components to my tomatoes (sauce, crushed, and bigger chunks).  The move has been ground breaking.  You want to make sure all the water is out before applying to your deep dish though.  This will probably require removing the excess "water" liquid 2-3 times.  I also lightly season with salt and oregano.
« Last Edit: December 10, 2014, 12:18:35 AM by pythonic »
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Offline csafranek

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #1 on: December 09, 2014, 09:26:02 PM »
That looks awesome!!!!  :drool:

Offline PizzaGarage

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #2 on: December 09, 2014, 09:31:07 PM »
Looks like the real deal!!!!

Offline dogboy

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #3 on: December 09, 2014, 09:39:35 PM »
I have been working on replicating Lou's Sausage and Tomato topping for the last couple of weeks.  My quest ended after I pulled this bad boy out of the oven.

Dough:

http://www.pizzamaking.com/forum/index.php/topic,30152.0.html

Dough Mods:

I now only use 21% oil.  (75% corn and 25% olive)
I coat my pan with corn oil again because it's more authentic.




Sausage:

My recipe is a play off Garvey's sausage recipe.  However I dropped the fennel seed and made a few changes
ala Lou's.

1lb pork (find a good pork to use, tender and juiciness is night and day on some of them)
8.5g kosher salt
1 1/2 tsp sugar
1/2 tsp fresh ground pepper
1/3 tsp ground marjoram
1 large clove of microplaned garlic

Note:  This is enough sausage for three 9 inch pies.


Tomatoes:

Lou's uses chunks of plum and pear tomatoes with some sauce added in.  The closest tasting tomatoes I have even able to find are the Alta Cucina whole plum tomatoes.   Before I was just using the tomato chunks.  I have now added in some of the sauce liquid in the can and crush up some plums to better balance it out.  So I now have 3 components to my tomatoes (sauce, crushed, and bigger chunks.  The move has been ground breaking.  You want to make sure all the water is out before applying to your deep dish though.  This will probably require removing the excess "water" liquid 2-3 times.  I also lightly season with salt and oregano.
Dude!!!! Beautiful! !!!! Very nice job.

Offline Chicago Bob

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #4 on: December 10, 2014, 12:11:56 AM »
Just saw this....you are one hell of a Chicago style pizza maker brother Nate !  :chef:
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Offline pythonic

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #5 on: December 10, 2014, 12:21:19 AM »
Thanks everyone.  It is very satisfying to be able to improve on an end product that you have made over 100 times :)
If you can dodge a wrench you can dodge a ball.

Offline vic311

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #6 on: December 10, 2014, 09:03:33 AM »
Awesome job!!!

Offline JohnnyQuest

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #7 on: December 10, 2014, 08:28:03 PM »
Very inspirational!   I've never had Lou Malnati's, but I've had Giordanno's in Orlando and it looked similar.  I know there's supposed to be a big debate about who's is better in Chicago.

Offline vcb

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #8 on: December 10, 2014, 09:11:09 PM »
That is a thing of beauty.  :chef: :drool:
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Offline pythonic

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #9 on: December 10, 2014, 09:33:30 PM »
I made two of these.  My wife took one to her friend at work and she said it blew Lou's out of the water.  Those are the comments I thrive for.  The last remaining element that is lacking is the cheese.  I need to find a great tasting whole milk Mozz that strings.
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Offline Chicago Bob

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #10 on: December 10, 2014, 09:41:46 PM »
I made two of these.  My wife took one to her friend at work and she said it blew Lou's out of the water.  Those are the comments I thrive for.  The last remaining element that is lacking is the cheese.  I need to find a great tasting whole milk Mozz that strings.
I have no doubt that you will find it.

I used to think the Sorrento 1lb. chunks had good string/flavor for my DD's. I guess Saputo bought them out....only one I can get so far here is the Frigo and wasn't impressed. I think tou have more options where you are at.  What does Lou's use?
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Offline pythonic

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #11 on: December 10, 2014, 09:44:58 PM »
I have no doubt that you will find it.

I used to think the Sorrento 1lb. chunks had good string/flavor for my DD's. I guess Saputo bought them out....only one I can get so far here is the Frigo and wasn't impressed. I think tou have more options where you are at.  What does Lou's use?

Lou's uses a small dairy in WI.  No idea what the place is called though.  I remember sorrento stringing a bit but the flavor just wasn't there.  I've tried all the mozzarella that restaurant depot has to offer but no luck.
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Offline vcb

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #12 on: December 10, 2014, 10:07:21 PM »
Lou's uses a small dairy in WI.  No idea what the place is called though.  I remember sorrento stringing a bit but the flavor just wasn't there.  I've tried all the mozzarella that restaurant depot has to offer but no luck.

Could be Burnett Dairy (aka Fancy brand)
https://www.burnettdairy.com/our-cheeses/foodservice-brands

I found a video that talks about their mozzarella operations, which have interestingly been going on since the 1960's.
The timing would be right, considering Malnati's opened their first restaurant in 1971, which is when Burnett added more milk suppliers (see text below).


text from the video description:

Quote
Burnett Dairy Cooperative has its roots in the Branstad and Wood River creameries. These two creameries had a long tradition of serving dairy producers. (A creamery skims off all the butter fat to make and sell butter and provides dairy farmers a way to sell their products.)

The Branstad Creamery was the third creamery in Burnett county and started operations on May 13, 1897. The Wood Lake Creamery (renamed the Wood River Creamery) was started June 9, 1896.

In the 1960s the age of modernization was approaching and both creameries decided to merge and turn toward the more profitable venture of making cheese. Not just any cheese but Mozzarella; an upcoming new cheese to Americans.

The cooperative was one of the first to make Mozzarella cheese outside of the traditional ethnic producers who brought their cheese cultures with them from the old country. Burnett Dairy was very successful in building the business with quality products.

The official start date of the cooperative was in 1966 when the two creameries where closed. The Alpha location (named after the Alpha De Laval cream separator) was converted to cheese manufacturing with the assistance of a $25,000 grant from the State of Wisconsin. Since Mozzarella was still a new cheese to the United States, the employees had to go the extra mile to get training. In fact, Carl Glockzin, the first plant manager, had to travel a 200 mile trip 18 times to Marshfield to earn his license to make cheese.

As Burnett Dairy grew so did its cheese making ability. It quickly added more varieties of Provolone, Cheddar and Colby to its mix.

The plant hasn't stood still and in 1971 the cooperative added the milk patrons from the Shafer Minnesota receiving plant. In the following year the Webster Cooperative Creamery became a receiving station for the cooperative.

The cooperative has added and closed parts of its operation as the dairy economics have changed. At one point the dairy leased a nearby creamery to handle the cream generated by the part skim milk mozzarella produced by the plant.

Today Burnett Dairy is the last remaining dairy plant in the county.
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Offline pythonic

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #13 on: December 11, 2014, 12:16:14 AM »
Could be them.  I know the dairy makes the cheese special for Lou's. However they only sell part skim on their website.
If you can dodge a wrench you can dodge a ball.

Offline vic311

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #14 on: December 11, 2014, 07:47:18 AM »
Check out Mancuso's in Joliet Nate.  Their cheese is the best and they have the Alta Cucina's you like.

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Offline pythonic

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #15 on: December 11, 2014, 08:22:30 AM »
Check out Mancuso's in Joliet Nate.  Their cheese is the best and they have the Alta Cucina's you like.

I still need to check that place out.  Thanks.
If you can dodge a wrench you can dodge a ball.

Offline vcb

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #16 on: December 11, 2014, 07:33:57 PM »
Could be them.  I know the dairy makes the cheese special for Lou's. However they only sell part skim on their website.

Yeah, I noticed that too. Doesn't mean they don't make whole milk mozz, but perhaps they don't advertise it because they need to have it available for one of their long-standing customers.  :)
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Offline Reek

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #17 on: December 12, 2014, 04:27:17 PM »
drooling

Offline vcb

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #18 on: December 16, 2014, 07:50:22 PM »
Cheese Update on Burnett Dairy Coop. :
After a few back & forth emails with an account manager, I have verified that they DO sell 6lb blocks of whole milk mozzarella, but that's about all I got out of them.

If any of you have a pizza biz currently operating (my restaurant is still in the pre-pre-pre-planning phase), you might be able to get more information out of them, but I got the feeling that they're not making it available for retail purchase.
-- Ed Heller - aka VCB (virtual cheeseburger)
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MAKING PIZZA AT HOME?
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https://www.realdeepdish.com/deep-dish-equipment/

Offline mudman

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Re: Lou Malnatis Sausage Deep Dish Perfection
« Reply #19 on: December 16, 2014, 09:14:06 PM »
That is one GREAT looking pizza!!!! I am sure it tastes as good as it looks.

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