Here at Lou Malnati’s, we’re often asked, “what makes your pizza taste so good?!” Our answer: it’s all about the quality ingredients. Without giving away all of our secrets, we’ll tell you a little bit about what goes into making Chicago’s best deep dish pizza.
Crucial to the Lou’s pizza recipe
Each year, a team from Malnati’s goes to California and meets personally with the farmers that grow our tomatoes. The finest vine-ripened plum tomatoes are blended and canned exclusively for Lou Malnati’s use. The trip is well worth the effort when the result is continuing our tradition as the best deep dish pizzeria in Chicago!
Quality and flavor are essential
Believe it or not, we have been using the same Wisconsin dairy farm for over 40 years as our source for mozzarella cheese. The unique flavor and texture of their cheese is vital to the Lou Malnati’s pizza recipe, as is maintaining our relationship with them.
Flaky, buttery, delicious
Our dough is patted out by hand and raised up high on the sides of a seasoned deep dish pizza pan. True Chicago-style pizza crust is actually rather thin, yet sturdy enough to hold the hearty toppings. The secret recipe for the flaky, buttery crust has been passed down for generations and is unmatched in flavor and taste.