Lou's Ingredients Series: The Dough
HTML-код
- Опубликовано: 6 окт 2015
- Step into Lou Malnati’s kitchen with Marc Malnati and learn all about our pizza dough! From its uncooked state, to hot out of the oven and baked golden brown, our dough is the delicious foundation for our legendary deep dish pizza.
Развлечения
This is the BEST pizza in the world IMO. Makes me homesick every time I think of pizza. Love muh Lou's!
Same
Just wondering,Does the sauce have chunks of tomatoes in it or is it smooth? Thanks
Kyle Coursey It’s chunky.
same the pizza is the only type i’ll make
The Best pizza I ever had. Both their deep dish and thin crust... AWESOME!
It's not just the crust. Their sauce is also the best. It has chunks of tomatoes in it. I live in Tennessee now and I really miss this pizza.
I ordered this in the mail and it was pretty damn good.
This is amazing Pizza. I went to Chicago and it was amazing. Recently i found you can buy it from amazon and since ive order it three times. Wow they are amazing. My favorite pizza
I let my pizza dough sit for at least two days, it really gives it an extra kick in flavor. And I too like the taste of raw pizza dough.
best pizza in the USA.
Not gonna disagree with that. It's pretty damn good, that butter crust is second to none.
Dough Recipe:
2 packages rapid rise dry yeast
2 cups warm water
1/2 cup vegetable oil
4 tablespoons olive oil
1/2 cup cornmeal
5 1/2 cups flour
In the bowl of a stand mixer (e.g. KitchenAid), dissolve the yeast in the water. Add the vegetable oil, olive oil, cornmeal, and half of the flour. Beat for 10 minutes. Attach the dough hook and mix in the remaining flour. Knead for several minutes with the mixer. (Note: because the dough is very rich and moist, it would be difficult to do this by hand.)
Remove dough and place on a clean countertop. Cover with a very large metal bowl and allow to rise until double in bulk. Punch down and allow to rise again. Punch down a second time and you are ready to make pizza!
Oil your deep-dish pizza pan. Depending on the size of your pan, place some dough in the pan and push it out to the edges using your fingers. Put in enough dough so that you can run the crust right up the side of the pan. Make it about 1/8-inch thick throughout the pan.
Filling for a 9- or 10-inch Pan
:
1/3 pound sliced mozzarella cheese
2 cups Italian-style whole peeled tomatoes, drained and squished
1 teaspoon basil
1 teaspoon oregano
2 cloves garlic, minced
Salt to taste
3 tablespoons grated Parmesan cheese
3 tablespoons olive oil
Place the cheese in tile-like layers on the bottom of the pie. Next put in the tomatoes and the basil, oregano, garlic, and salt, reserving the Parmesan cheese for the top. Drizzle olive oil over the top of the pie and you are ready to bake.Bake the pie in a 475°F oven until the top is golden and gooey and the crust a light golden brown, about 35 to 40 minutes.
Courtesy of pizzamaking.com
wow! thanks.because of yr recipe i am sharing n liking this video.
@@ozlemsolak9721 Cool,Ozlem.
This is completely wrong. Their dough and sauce and sausage is very simple. Their dough is half AP flour, half bread flour, water, corn oil, olive oil and yeast. I salt but apparently they do not. Their sauce is San Marzano tomatoes hand crushed on the pizza and that’s it. No other Italian seasonings. This isn’t a typical thin crust pizza sauce. Then they sprinkle with a hefty handful of Parmesan cheese on top. The sausage they use is a no fennel sausage made with 95% lean ground pork, onion powder, salt, blk pepper garlic powder.
@@gregthegroove Completely agree. There is absolutely no cornmeal in the crust either. It gets its corn flavor from corn oil. You can order a premade take out Lou's and they have to list their ingredients on the package. There is no corn meal in it. I think the AP and Bread flour mix is a tactic standard bakers would use to mimic the protein content of the actual flour they use. Its not really a bread flour and its not quite AP. He says in one of the videos they use a specific spring or winter wheat that gets finely milled. I'm looking for that video right now.
I’ve been playing around with the dough for 15 years. What % water and oil are you using?
a true man of pizza!
cheers 🍕
Thin, flaky & buttery crust deep dish pizza is the best
I've worked at the State St location. There in NO cornmeal!
Lous recipes are very simple:
*DOUGH*: Half AP flour, Half Bread flour, warm 110 degree water, yeast, lots of corn oil, and olive oil. They apparently do not salt their dough. I do. I also like to add soft butter to my recipe. Room temp rise 18 hours. Then form a dough ball, lightly coat it with corn oil and let it rise in fridge for an additional 48 hours before using.
*SAUCE*: Hand crushed Stanislaus tomatoes (San Marzano, or whole peeled tomatoes hand crushed) THATS IT. Dust the pizza on top with a nice amount of grated Parmesan and bake 425 for 25-30 minutes (convection ovens work best)
*LOUS STYLE SAUSAGE* 95% lean ground pork, salt, blk pepper, onion powder, garlic powder. Mix well and press into the dough FIRST so it sticks. Lous like to press it into a thin almost entire patty of sausage at the bottom.
*Use sliced mozz cheese not shredded because it melts nicer and thinner Underneath the toppings/sauce*
nailed it!
I drove 4 hours yesterday for a sausage mushroom pizza. It was the best ever!!
Lou Malnati's is one of the best pizzas
That is by far the airiest dough I have seen!
Awesome! !!
I have never had a better pizza. Lou Malnati's is THE BEST.
I had this pizza on vacation and now that I’m home I miss it. Found out it only one place. I’m so sad, my fiancé will never no of the best pizza ever !
Love it pizza
I’m eating one rn lol
ooohhhhh looouuusss i'm the foodie cat.. can't even tell you bout the love for your goodies!
Good lord....hurry up and deliver one to me.
Hey - are you from Chicago?
Luckily I can enjoy this cuz I have one near where I live :D
:O luckehhh!!!
Like lit I can just walk there
That raw dough looks quite good actually!
PLEASE OPEN ONE UP HERE IN COLUMBIA MISSOURI
Common misconception is that dough is bread-y and thick; that is certainly the case with Little Caesar's Deep Deep Dish.
Not Lou Malnati's; theirs is quite different, and a lot better.
Nah.it's flaky. I eat off weekly.i get butter crust
Little Caesars is Detroit style deep dish not Chicago. Detroit style is square pan, think puffy dough, lots of air. Chicago is round pan, crispy thin crust (much like a short crust pie), toppings and cheese on bottom, lots of fresh chunky tomato sauce on top. Both great in my book! But different in terms of the final product. :)
Yeah, but where is it?
Mah Man said he cant eat raw pizza dough all day😮
This one actually looks decent. Not as greasy or thick as a typical deep dish pie.
* And here all along I thought the people taking over the world were Illuminati - when in fact it’s Lou Malnati. With their pizza . . no problem.
I'll lou malnati
Any idea why my dough might have come out kinda hard
Put some melted butter or olive oil in it.
Were you naked when you made it?
I got the recipe down pat now ;)
you can order one through Amazon... type pizza and it should show up Lou Malnati's Chicago-style Deep Dish Pizzas
+HOLLOW HILL Why? I can make it exactly the same now.
Would you mind sharing your recipe/process? I can't get my dough to taste like Lou's.
+Dwight2744 Maybe at some point :p, one thing, its really very very less complicated than they let on, and theres hardly any butter IN the crust
There's butter on the crust then after they form it in the pan? I'm assuming it's just flour, salt, water, and oil, but the proportions and the fermentation process is key.
THE BEST PIZZA I'VE EVER HAD>>>>>>HANDS DOWN!!!!!
I need his bread starter, his 00 semolina flour and grass fed butter ratio 😮😅😢
anyone got a good butter crust dough recipe?
I highly doubt there is a better pizza on this planet
Italy.
Giordano's.
Little Caesars♟
@@santinosmith8653 u
Gino's East.
Open one in northern California
pennywise the dancing clown people in California would turn up their nose at that thick pizza.
Where is the recipe?
Lou is god
I see no ingredients for the dough, wrong title.
Right wtfff
no recipe?!
Do you guys have gluten free deep dish pizzas?
I think I remember seeing that have it with a gluten free crust a well, but yes they do have it with a sausage as crust as well, which you have to be a real sausage lover to love.
No, they don't cater to glutards
That sounds about as delicious as a 12 gauge slug, which is also totally vegan and gluten free, by the way.
Umm okay?? Soo wtf is the recipe to make the dough!!! 😫😫😫😫
good pizza what bout rudy
Best pizza in the world
Tom Steyer?
Lol. Also, Hugh hefner?
Great pizza but it's not worth $34 for a large pie with one topping..
Yeah but you don’t give the dough recipe . So what good is video .
Wtf where the ingredients atttt
Where’s the god damn recipe!?!
I ordered two frozen pizzas from her I’m not a big fan of it...... I’m from philly so I’d figure give Chicago style pizza a try. It wasn’t worth the 60$ for pizza. I didn’t like it at all way to many big tomatoes on it . It’s made good extra cheese and crunchy but I don’t like it!
This dude eats raw dough 😫😫😫😫
Raw dough is good, get out
Welcome our friends E.Coli and Sal-Manella
None of the dough ingredients have those bacteria.
Was there a point to this video, if there was I missed it?
I like Giordano's more
Where’s the gloves please !!
hes got a hairlip
Cheese then sauce? You monster.
I take it that you haven't ever had Chicago deep dish before
Don't Judge a book by its cover.... hiti
Chicago deep dish pizza take more then 30 minutes to bake (regular pizza up to 15 minutes) so if they put cheese at the top it would be totally burned. That is why they put cheese and than sauce over.
Don’t knock it till you try it! What makes it special and different!
Wut a pizza creep!!!
That's gross, eating raw dough is unhealthy
Why do you think that?
Thalanox eating unprocessed flour is unhealthy
Flour _is_ a processed product. Evaporating the water doesn't affect the healthfulness of the dough. Neither does the yeast fermenting in it.
It would e unhealthy *_if_* the dough had raw eggs in it *_and_* the eggs had salmonella. There's no indication that that's what's going on here.
This guy is creepy