What makes Lou Malnati’s pizza crust taste so good?
Well, it’s one part pizza making magic, but we also owe the buttery, flaky, untouchable taste of our crust to our dough!
Step into the Lou Malnati’s kitchen with Marc Malnati and learn all about our special dough, from its raw state, to hot out of the oven and baked as the golden brown and delicious foundation for our legendary deep dish pizza. You’ll see, when it comes to our dough, we don’t mess around.
Want to learn more about Lou Malnati’s pizza making magic?
Check out our other Ingredients Series videos!
It looks easy.
THIS is what your videos should cover.
Glad to hear you enjoyed our video, Gregg! We always welcome your feedback, what other types of videos would you like to see?
My husband & I are on your emailing list, we think a better option regarding the birthday coupon for a free dessert would be to apply that dollar value, four or five dollars, toward the purchase of a pizza. People are not going to Lou’s for dessert, the pizza is the star.
Thank you for your suggestion, sind66. Our birthday coupon for a free dessert is meant to be a “birthday treat” to accompany your meal. If you are a member of our Deep Dish Dough Loyalty Program, we do apply a $5 reward to your card as our birthday gift to you. Learn more and join at http://www.deepdishdough.com.
This is the BEST pizza on the planet, my family and I enjoy it both in store and via of shipping….we would never dream of going longer than a week without having Lou’s pizza. Like the video hope you make more, and bring a store to Kansas City I would work there just for pizza
How long does Lou Malnati’s let the dough rise?
Hi Phil, we make our dough daily, and allow it to rise for at least a full day before using it to make our pizzas. Thanks for your question!
When are you guys going to open a restaurant in Brazil?
Hi Barbara, thanks for your comment! I wish I had better news for you, but we do not have any plans to open in Brazil right now. We’ll post any news about our plans for new locations right here on the blog, so stay tuned!
With so many northerners migrating south, how about one on the golf coast? New Orleans, Pensacola Florida, and golf Shores Alabama
I want to learn how to make a deep dish pizza in my new convection oven. What is your recommendation for a good pizza pan?
Hello, Erik! Thank you for your comments. We sell our 9″ deep dish pizza pan (the same pan we use in our restaurants!) through our shipping division, Tastes of Chicago. You can check out those pans here. Regarding opening on the Gulf Coast, we do not have any plans in the works at the moment, but keep watching our blog and join our email list to be the first to know where we are headed next!
Any plans on opening in Canada ? Toronto to be exact
Hello Bryan! I wish I had better news for you, but currently we do not have any plans to open a location in Canada.
Was just at the Buffalo Grove Malnatis Great pizza !! Kenosha would be a great place as this area is growing rapidly lots of pizzerias in the area.but your crust is by far the best! Ron Sadowski.
Glad to hear you love our crust, Ron! It’s one of the best parts of our pizza, that’s for sure. Currently we do not have plans to open in Kenosha, but should anything come up, you’ll hear about it!
Would love it if you could ship your pizza to Canada… just sayin’… you’ve got the best and we’d love to have it too 🙂
I request, no……I DEMAND you come out to Vegas! Why make us suffer?
Vegas would be awesome!!!!
We love your pizza! Do you sell your dough separately? Have a pizza oven that I need to try out and don’t have the time to make dough….
Hello Lisa, we do not sell our dough, but best of luck using your pizza oven! Hope your pizza turns out great.
Pleeease come to San Diego?!?
Can you give a hint as to the recipe of this amazing dough?
This will get you real close.
9 inch pan recipe.
185g All Purpose flour
100g warm water
27g corn oil
10g vegetable oil
1/8 tsp instant dry yeast
1/4 tsp salt
1/2 tsp sugar
Let rise for 24 hours
12 oz sliced mozzarella
Glen Muir diced tomatoes
Bake at 425 for 30 mins.
I love this video! Do you use cornmeal in your dough?
Please open a Lou Malnati’s in Portland Oregon. There is NO good pizza here!
I’ve been craving Lou’s pizza since visiting there from Maryland a few years back. Are the frozen ones shipped at least close to the in person pies?
Hi Jason, yes! Our frozen pizzas are made using the exact same recipe and ingredients as the pizzas served in our restaurants. You can check out our options for ordering here: https://www.tastesofchicago.com/category/Lou_Malnatis_Pizza
Would really be happy if you could come a bit further west of phx to palm desert Ca. Lots of transplants from Chicago here. Always Have a big party at your buffalo grove party room when back in town. Phx is great. Come further west.
Just moved to Florida and miss my Malnatis. Florida doesn’t know what they’re missing. Please please open one in flirida.
Pleeeeease open in south Florida!! I’m a Chicago native raised on lous but i can’t wait a full year for my annual fix!
Please open a Lou Malnati’s in Sarasota. University Town Center area would be perfect!!! You would make a killing! We need some good pizza down here!!!
Open one in Dunedin Florida. We are small town but you got foodies from Chicago all over this town. We drove anhour for Portellos, hour for your competitor who hadgreat piza but opened inthe wrong county, Tampa and bigger cities have too much co pitition, come home to us in Dunedin…we love Lou Malnati’s
Been ordering your frozen pizza for decades,its only right tk cometkk menow in Dunedin, fl
Good morning, can I use this dough recipe to make thin crust pizza, as well? I have made your dough before but have not tried it as a thin crust. Curious to hear your thoughts.
Can you please tell me if you keep your dough warm until its used? or just room temperature?
can you please share your recipe for a Butter crust dough? Thanks
You say you let the dough rise for a full 24 hours before you use it. Is this process refrigerated or no???
Have you thought about putting a Lou Molnati’s in Charleston, SC. We need a delicious deep dish pizza.
You keep referring to a “buttery” crust. Is there actually butter in the crust?
Marc, with so many past loyal customers of your fantastic pizza who are now living out of state,I wish you would consider selling all the ingredients, sauce, and sausage. Then, include directions on making your dough. Let us make it at home and you we’ll know we won’t be able to be exact, but close enough to feel like we are back home. The frozen pizzas are good but nothing like right out of the oven. When I do come back home to visit the first places I go, right off the plane is Portillo’s if it’s early enough then to your place for pizza…..every day I’m there….lol
DannyG Cape Coral, FL.
We lived in Chicago, born and raised. Moved to Florida now. Portfolios is here, what about you guys? Come on down, lots of Malnatis lover here
You show us how to make the dough but what’s in it? Do those of us who were faithful to you for decades the secrets so we can make it at home. Live in Florida now, no decent pizza. I order the frozen ones from you often but it does add up after a while. By the way…thank you or Taste of Chicago, for not charging additional shipping. That would break us. $109.00 for 6 pizzas take a bite out of our wallet, but that is a damn good pizza!
I just saw another Floridian asking for the recipe. Come on, give it up or open one in the Clearwater, Fl area. Portillos is opening a 3rd place here but just not close enough. I guess they only like the bigger cities like Tampa and St. Petersburg… We need some real food in the Clearwater, Palm Harbor, Dunedin area. Please…….
One more thing, we spend quite a bit on your frozen deliveries but don’t get the benefits like points etc.
When will we qualify for those. I would have 1000+ points by now, or at least a free pizza or 2. )0:
No recipe click bait bs I’ll buy the recipe from the chinese
All these comments fall on deaf ears.
The frozen pizzas they ship are small and expensive and not as tasty as the pizzaria made pies.
Secondly, LM is found only in Illinois and Phoenix metro and maybe one in Indiana. They won’t come to California or Nevada (giordanos did), but I wouldn’t hold my breath hoping they will.