Lou Malnati's Pizzeria | Ingredients

Everything we do is handmade. When companies seem to get so big, they try to take some of that out of the game by producing some of it in the police stations. Not all good pizzas start with great dough and no one makes a dough like mul. Naty, we make dough every day in all the stores. I mean, look at this texture. Airy and buttery. You're not going to prepare and use it in an hour. You have to wait at least 24 to 48 hours. I eat it raw just to taste it. that croizon flavor that you know is a little bite of beer that yeasty flavor when we pat it and when it rises perfectly it turns golden and flaky not too hard not too soft just flaky crispy buttery golden there's nothing like it this engine She comes from a small dairy in a very, very small town that you couldn't even call it a town in the middle of the state of Wisconsin.

The way they put things in the VAD and run them through the brine is very different than the way These state-of-the-art places do it, probably 10 to 20% of their entire production goes into creating an Ella engine for mullen at ease in an Ella engine, you want creamy, you want a little salty and you want a body that you know the beauty of. Our sausage is 90 percent lean but enough fat to give it some flavor. No fennel. People who use fennel. What are they doing? They are just trying to hide the taste of spoiled meat. This is beautiful.

Every year we send five boys. We go to California to wait until the tomatoes are perfect, we check the quality of the tomatoes in terms of flavor and consistency for the mix we want, from the tomato parts to the tomato puree, we use soil in our product and when I say perfect I mean the taste. Perfect, the color is perfect and the flavor is perfect, look at these babies. I mean, this is like eating peaches. I always wanted us to be one level above. I always wanted us to be different, to be unique.