Learn more about Lou’s pan-crafted pizzas from our flavorful patina and hand-selected California tomatoes to impressive tableside cheese pulls.
As the foundation of thousands of deep dish and Chicago thin crust pizzas, these pans have seen it all. After weeks of “seasoning” in our kitchen, our pans develop a flavorful patina, making our pizzas uniquely Lou’s.
Then our deep dish experts gently pat the dough by hand to form Lou's signature flaky, buttery crust.
True Chicago-style pizza crust is actually rather thin but sturdy enough to hold the delicious toppings. Ours is unmatched in flavor and taste!
It may seem backwards, but our deep dish pizza is made with slices of mozzarella cheese that are placed directly on the dough. This is key for the ultimate cheese stretch.
Quality and consistency is vital to our recipe and we have sourced our cheese from the same Wisconsin dairy farm for more than 40 years.
Lou's exclusive blend of vine-ripened tomatoes is hand-spread over the cheese and pressed into the pizza.
Each year a team from Malnati’s goes to California and meets personally with the tomato growers. The finest vine-ripened tomatoes are then blended and canned exclusively for Lou Malnati's use.
Before we can give it the pan-crafted seal of approval, our legendary deep dish gets topped with fresh Parmesan oregano mix before baking.