Ever wondered how to make a deep dish pizza?
Today’s your lucky day because we’re going to share our secrets for how to make the quintessential Chicago-style deep dish pizza, our Malnati Chicago Classic!
Every Malnati Chicago Classic starts with our secret recipe dough, patted out by hand and raised up high on the sides of a seasoned deep dish pizza pan.- Next, slices of mozzarella cheese (a little extra cheese on the Malnati Chicago Classic!) are placed directly on the dough.
- And now, the good stuff…we layer our exclusive blend of lean sausage on the pizza, completely covering the cheese.
- The pizza is then topped with vine-ripened tomato sauce, a little chunky and a little saucy, the perfect topping for this authentic Chicago-style deep dish pizza.
- The final touch is an extra sprinkling of cheese and spices, and this pizza is ready for the oven.
- A pizza this good takes some time to bake, about 30 minutes, but be patient…it’s worth the wait!
- Grab your knife and fork and dig in!
Watch how to make our Malnati Chicago Classic in this video with one of our expert pizza makers…
And that’s how you make a deep dish pizza!
Now who’s ready for a slice of that Malnati Chicago Classic?
Comments (19)
The crust are pre-made as I have seen them in the restaurant!
Hi Michael, our dough does require some rising time before going into the pan, but all of our pizzas are made to order! Learn more about our dough here: https://www.loumalnatis.com/blog/2015/10/lous-ingredients-series-dough/.
Michael above illustrates the “double-edged sword” that is social media (fellow marketing director, here), LOL. Frankly, if they taste they way they do because of it, I wouldn’t care if you make your crusts before, during, or after!
Congrats on being the quintessential Chicago pizza decade after decade.
My family and I love the Classic Malnati’s and I always order extra pizza so I have delicious leftovers. How do I keep my deep dish pizza from getting very soggy while in the fridge? I store it upside down in the container and also reheat it in the oven upside down! I’ve been storing my leftover pizza this way for many years. Try it!
Thanks for the tips. I’m about to move to Zhangjiagang, China, and one of the things I’ll miss most about living in the USA is being able to get my Lou’s, even if it’s the frozen variety! I do have a couple of your 9″ pizza pans that I intend to bring with me, and I hope I can make something that at least comes close to my favorite pizza ever!
Oh, and rest assured that when I visit the family in Chicago next August, my first meal — as it has been every trip since I left the Windy City in ’84 — will be a hot, fresh Lou’s sausage & pepperoni pizza. 🙂
Now, could you get to work on being the first pizzeria to use “Star Trek” transporter technology so that I can have some fresh Lou’s in China???
We hope you can create your own deep dish pizza fix in China, Jeff! Be sure to let us know how it goes. We’ll see you next time you’re in Chicago!
LOU.LOVE YOUR ZAAH!. I’M GOING 2 ATTEMPT ON MAKING ONE THIS WEEKEND. WHAT TYPE OF SAUCE WOULD U RECOMMEND FROM THE STORE?. I KNOW ONE WITH LITTLE TOMATOES AND TEMP. I WOULD THINK 450-500 D. THANK U AND KEEP THE GOOD WORK. I FEEL 4 THAT GUY MOVING 2 CHINA
Hi Randy! For some tomato tips, check out our video here: https://www.loumalnatis.com/blog/2015/09/lous-ingredients-series-tomatoes/ you’ll want to go for a high-quality vine-ripened tomato. Good luck!
Do you cook your sausage before you make your pizza or does it cook while baking
Hi John, our sausage is cooked on top of the pizza while it is baking.
Hey… ever think of selling sausage crust pizza in grocery stores?? Better yet, how about a recipe.
Hi Bonnie, we don’t sell our crustless pizza in grocery stores, but we do ship them! Head here to purchase a few: https://www.tastesofchicago.com/category/Lou_Malnatis_Pizza.
When you bake it from scratch, how do you prevent the bottom pizza from becoming slightly undercooked?
how hot is the oven?
So, it took me a little longer than expected to start making them — in my initial living quarters, I didn’t have a full kitchen — but I am now able to make the only deep-dish pizza in Zhangjiagang! Wish I could post a picture here and show you. Still working on tweaking the recipe to see if I can get it a little closer to Lou’s quality (and I’m hampered a little bit by the lack of availability of certain products in my local Chinese groceries), but for somebody who’s been missing Lou’s, being able to make something that comes close sure does help.
Too bad they went big corporate and spread them selves out to thin. The service sucks, the pizza tastes like shit now, and its wayyyyyyyyy over priced. Kind of like what portillos did.. Ruined the brand. But thats what greed does to you. I wont eat here ever again.
Had a classic twice in last 5 wks. Very scimpy with the sausage both times at Schererville location.
What yemp for 30 min?
Do you have plans to build a location in South Bend/Mishawaka ? Several large universities here and the closest Lou’s is Shereville and that leaves us in a pizza desert.