Anyone know how to make Lou Malnati's deep dish pizza

[CrustCrafter]

I'm on the hunt for a recipe for Lou Malnati's iconic deep dish pizza, particularly "The Lou." I've been really craving it lately and would love to give it a shot in my own kitchen. If anyone has any tips or key ingredients I should keep in mind, I'd really appreciate it!

Can't wait to hear your thoughts!

 

[sogouda-88]

Found a few on Google but i'm not sure which one you prefer . some has videos too! Do update us if you found the closest to the original for you

 

[Pizza Delivery]

That sounds like a fun challenge, for "The Lou," the key is in the layers...sausage, spinach, and that buttery, flaky crust, have you tried using a cornmeal crust for added texture?

 

[Yankee Paramotor]

I had some success with adding a small amount of white corn meal and a very small addition of corn oil to the crust mix. Most of those "Chicago deep dish" types use a comparatively long bake time, relying on large rolled out blocks or uniformly smashed balls of sausage to help keep each slice similar. There are a few good "Unos" and "Gino's east style" tutorials on YouTube that will get you pretty close to Lou's with some minor adjustments. Here's one as an example

 

[Papa's Pizzeria]

I had some success with adding a small amount of white corn meal and a very small addition of corn oil to the crust mix. Most of those "Chicago deep dish" types use a comparatively long bake time, relying on large rolled out blocks or uniformly smashed balls of sausage to help keep each slice similar. There are a few good "Unos" and "Gino's east style" tutorials on YouTube that will get you pretty close to Lou's with some minor adjustments. Here's one as an example

I also saw this but I'm not sure it can replicate The Lou. I tried this once, it's just okay.

 

[LaRoca]

I had some success with adding a small amount of white corn meal and a very small addition of corn oil to the crust mix. Most of those "Chicago deep dish" types use a comparatively long bake time, relying on large rolled out blocks or uniformly smashed balls of sausage to help keep each slice similar.

That's great! Using cornmeal and corn oil in the crust is such a clever choice,it really adds a nice texture and flavor. And those long bake times with those hearty chunks of sausage? Genius! They really help keep those slices looking perfect. Have you thought about playing around with the bake times or adjusting the size of the sausage pieces to get everything just right?