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Perfect Lou Malnati's Deep Dish Pizza at Home

Perfect Lou Malnati's Deep Dish Pizza at Home
dad dad the pan it's here you mean it's actually here yeah now we can finally make that

pizza

that's right and that's exactly what we're gonna do cause today we're gonna teach you how to make the most requested highly anticipated authentic lumonadis

deep

dish

pizza

right in your own

home

oven this dough is so easy to make you don't even need a stand mixer so you can just take your old mixing bowl and throw it out all we really need for this dough is a bowl and a spoon now we're going to add our flour to the bowl i like to use heckers or sarasota flour it's the chicagoland favorite now we're going to add our dry ingredients first the yeast goes in and now we add our salt and finally our sugar now we're just going to mix these up and now we're going to add our wet ingredients first our water goes in then our corn oil and finally our olive oil and now to mix this we're just going to take our good sturdy spoon i'm going to first start around the edges and just pull all the flour in towards the center our goal is to try to get all this flour hydrated with liquid and we got to remember that some of the flour is on the very bottom of the pan and so we want to kind of press the bottom of it as we mix it and now we're just going to keep folding the flour in on itself and make sure that we get all the liquid incorporated into the flour and once you get your dough to about this point just get all the extra dough off your spoon and from here on out we can just use our hands you don't want to overwork this dough it's kind of like a pie dough it's really rich and fat so your dough should start to come together like this you don't want to have too many of these big crevices so you're just going to kind of want to pinch them together and fold them over and this is where the art of making dough kind of comes in some doughs are going to be drier than others some climates are drier than others so if you find that you've worked with this dough for a little while and you still have these big crevices what you can do is just add a couple little drops of water in here and that'll really help to tighten it up just kind of press that together and fold it in and that's going to really improve the overall texture of the dough doesn't have to be

perfect

it just should be a kind of a nice dough ball that will hold together so once you have it pressed together you can go around and just kind of pinch all these little crevices together and since we added that moisture it's staying together a lot better now now we're going to let this dough rest for 24 hours covered with some plastic wrap now we're just going to move our dough to our work surface and this dough makes enough for two pizzas we're going to divide it roughly in half each portion of dough should weigh roughly 12 ounces for our 9-inch pan the exact measurements for all these recipes remember are in the video description for our illuminati sauce we're going to use a can of whole tomatoes and a can of crushed tomatoes so the first step in making our sauce is just to strain out our tomatoes and now we'll just add about a half of a teaspoon of salt now it's really important that you take the time to drain out all the excess liquid from these tomatoes because if you don't your pizza is going to be too wet and nobody likes a soggy pizza now with our crushed tomatoes we're just going to take a spoon and just kind of stir in that salt real well and this will actually help all the excess liquid to push down through the strainer leaving us with a nice thick sauce now with our whole peeled tomatoes we're going to get our nice clean hands in here and we're just gonna start kind of crushing them up we don't want them to be totally shredded but we just kind of want some big chunks left and this also is gonna help to drain out all that excess liquid there's a lot of people watching our video right now who aren't subscribed so if you're one of those please take a second right now and click that subscribe button also if you press the like button it tells youtube that our video content is appreciated and it helps to promote it to other users all right let's go ahead and open up this special box that we got directly from lumonites and here's our nine-inch pan well nadi's uses a pan made by chicago metallic this is a nine inch pan with a one and a half inch rim and the number on it is 49 15 x oh so this is the pan we're gonna use to make the pizza yes it is this is the one we just got from monadi's but there's only one problem with it what is that it's not seasoned yet then how are we gonna season it easy just like this wow dad you're really good at that okay now we're ready to press this dough into the pan we're going to take a little bit of olive oil and we're just going to put a little bit on the bottom of the pan like this and one thing we don't want to do is get it on the edges because if you put on on the edges it's not going to stick now we're just going to gently lay our dough into the pan and we're going to start pressing it out start from the center and work your way around so the key to make a good

malnati

's pizza is to make sure that it's not too thick so we're going to press it down so it's really flat and once we have it all the way to the edges then we're going to grab the edges and we're gonna start working it around the sides and we want the sides to be almost paper thin people get the wrong idea about chicago

deep

dish

they think it's like a really thick bread but actually the most iconic deep dish pizzas are quite a thin crust once you've got it up all the way around the edge you're ready for your toppings all right now we're ready to add our cheese to our pizza the cheese goes right on the bottom of the dough and will serve as the foundation of our pizza this is a really good cheese that i got at the deli and it's a low moisture mozzarella next we're going to add our

home

made sausage you're going to want to use a mild italian sausage with this and at

malnati

's they don't add any fennel seed to their sausage okay now we have all the sausage laid out on the pizza notice we put plenty of sausage on there but we did leave some space in between the pieces of sausage and that's on purpose is so the cheese doesn't melt can kind of bubble up in between all the pieces of sausage and all the flavors can melt together all right now we're going to add our beautiful tomato sauce right on top of the sausage this is the crushed tomatoes if it's actually too thick you can get a little bit of your leftover juice and add some of that back into it so now we can start spreading it around evenly we'll get a little bit more and now we're going to take some beautiful chunks from our whole tomato and we're going to add that to the mix too just like that and then we're just going to use our hands to spread it all out this is the way they do it at the restaurant and the final touch before it goes into the oven is a little bit of romano cheese with a little bit of oregano and italian seasoning added and now we're ready to put it into the oven middle rack at 450 degrees okay it has been about 25 minutes we're gonna check on the pizza and see how it's coming normally these are going to cook for about 25 to 35 minutes the interior of this pizza takes quite a long time to cook and sometimes it takes longer for the inside to cook than it does for the crust i'm gonna take a little piece of foil and just put it right over the top of it like that and that's gonna protect our crust from burning while still allowing the interior to cook we'll probably leave it here for about another 10 minutes all right let's take a look and see how it's doing so i left it in for another 10 minutes covered and it needed a little bit more time so this is another five minutes uncovered and i think it's just right now if you want to you can serve it in the pan and cut it right where it is but i like to try to get it out of the pan so i can really see what the crust looks like plus that allows the crust to get more crispy so i'm going to take a really thin little spatula and just kind of go around the edge here really doesn't stick very much because it's such a fatty dough and we'll take a look at the bottom and the sides looks about right with it all freed up i'm going to use a bigger spatula and try to get underneath it okay let's go ahead and get this pizza cut all right let's take a look at the bottom of one of these slices golden brown just the way we want it look at that all right that's going to conclude our illuminati's video we hope that you enjoyed it and we hope that you try this at home you won't be disappointed until next time pizza out you
perfect lou malnati s deep dish pizza at home

Source : Perfect Pizza at Home