Question about sourdough. When you put the loaf in the oven do you add water or ice for steam? I didn’t see that in the video. One more question a lot of people say to put the loaf in the fridge in a plastic bag so it doesn’t dry out is that true?
Made this last weekend. I sauted some sliced baby-bellas and dried them on paper towels before putting them on top of the cheese slices (no meat for me!) It was SO good - my husband requested that we add this to our regular meal rotation.
Cannot wait to make this! Lived in Chicago and now in burbs. We love Giordano's and Lou Malnatis. I actually love fennel in the sausage and most of our local places have it. Thank you for the recipe.
I made this tonight with pepperoni and it was perfection. Being from the Chicago burbs, it definitely had the Lou Malnati’s feel and taste. The crust was so dang good! Thanks for the awesome recipe. 🍕
I made this tonight and it was so yummy ! I had to bake it an extra 5 mins for a total of 40 mins as I had a 9 inch aluminum deep pie dish with no coating and I am assuming darker pans bake a little quicker? I’m going to try my cast iron skillet next time . Thank you for all your great recipes Grant !!!!
Good! That’s just the general recommendation to not oil the sides of the pan so that the dough doesn’t fall off or release from the sides prematurely. It’s not a very elastic dough so that makes sense that it would stick for you. It’s just a general recommendation but I’m glad it worked for you!
*Tip 🔥:* I like to pull out the tomatoes only. Leave the sauce in the can. Then crush by hand. You can add extra sauce from the can if you really need it. The extra sauce is typically less quality anyway.
@@GrantBakesso you want the sauce that's in the can, just not the water inside the whole peeled tomatoes, it's annoying but what the prep cooks did at Lou's was pour the tomatoes through a colander keeping the sauce in a bin. Then take the whole tomatoes from the colander and rupture them in a strainer over a different bowl, releasing the liquid in the tomatoes. This would be much more watery than the sauce, and discarded. The tomatoes in the strainer then added back to the bin with the sauce. You don't have to strain the tomatoes long at all.
@ WOW! Thanks for this insider information. It definitely sounds annoying to do that extra work, but I'm sure it makes for great sauce. Do you happen to know what brand of tomatoes Lou's uses? From their website, it seems like they use California-grown whole peeled tomatoes that aren't commercially available. My guess is that Bianco di Napoli might be the closest thing (California-grown) but I've always liked the taste of Cento's San Marzano tomatoes so that's what I've used. Thanks!
You definitely can, but the result will be different - not as tender or flaky. A few other styles of pan pizza, Chicago Stuffed Pizza and Pequod’s Pan Pizza, use a more standard pizza dough for their pan pizzas. They’re really good but different than this one. I say just make it with whatever dough you want to and see if you like it!
Hello..I have a question about your dough. In the video it looks like the deep dish pizza isn't fully baked? Is the dough perhaps still a bit raw or does it just look that way? Thanks for this great recipe ✌️🍕
Oh no, it was perfectly baked. Golden and crispy. The dough is relatively thin so it’s hard to underbake it when baking for 35 minutes. It’s much easier to over bake it.
I'm not sure what a deep dish baking stone is. Is that like a ceramic deep dish pan? My general recommendation is to grease with butter or oil no matter what.
I wonder if you can get the same or better results by using an ancient grain flour such as Spelt or Einkorn. Imo these are more healthy options over AP or Bread flour
The result would definitely be healthier. That’s not exactly what I was going for with this recipe - trying to keep things restaurant-style. But you can definitely incorporate whole grain flour to any recipe that you want to and play around with the ratios to find something you like.
I LOVE Lou Malnati's pizza and I am so excited to make this recipe. However, I am vegetarian; any changes to proportions I should be aware of if I make this just a cheese pizza or if I add mushrooms or other vegies?
Yes, no problem at all. I've made veggie pizzas like this before. For a cheese only pizza: just leave out the meat and keep the cheese the same, or add a few extra slices of cheese. But honestly, it's already a lot of cheese so I think it's fine keeping the cheese how it is. For a pizza with mushrooms/peppers/onions. Sauté the vegetables first with oil and a little bit of salt. Once the vegetables are soft and the mushrooms have released their liquid, pat the veggies dry before adding them on top of the cheese. If you add raw vegetables to the pizza they can release water while they bake creating a soggy, messy pizza. So, I recommend sautéing mushrooms and aromatic vegetables first before assembling the pizza. Hope this helps!
@@GrantBakes Mine lives in my fridge too. But I don't think it has ever taken 12 hours to peak on a 2:2:1 feeding. Maybe my house is just warmer than usual? Your bread always looks good, so I know you have a good starter. And I've seen other RUclipsrs feed theirs similarly, so it really could be something's different at my house. Anyway, thanks for the response. I didn't really expect it. I've definitely saved this pizza recipe for later.
@ Yeah, I’m not quite sure what the difference could be. That’s why I usually just go by how much it has grown rather than by a certain amount of time. Thanks for saving the recipe! Hope you like it.
As a vegan, I wanted to see how long to bake these pie crusts for. I see below you've mentioned you have a subs section on your website post for veggie pizza... I balked at seeing raw meat, do they really use that in pizza shops?.... I hope it was cooked enough!
Yes, they do use that in the shops haha and that’s why it bakes for 30-35 minutes. For a vegan option, just use oil instead of butter, leave out the meat, and use the meltiest vegan “mozzarella” you can find. I ate at a vegan restaurant once in Chicago that had their own version of deep dish pizza. I believe they used some kind of house made vegan cheese alternative that melted well. Kitchen 17 seems to have a lot of vegan Chicago-style pizza options in Chicago if you’re ever there.
Cornmeal is actually not in Lou Malnati’s or Pizzeria UNO’s crusts as far as I can tell. Corn oil but not cornmeal. Seems to be a misconception that cornmeal is supposed to be in deep dish. Gino’s East in Chicago has a yellow tint to their dough, but most people seem to think that’s from a food coloring of some kind, and not from cornmeal. But I say add 2%-5% finely ground cornmeal to the dough if that’s a deal breaker for you 😊 cornmeal crust is great after all.
It's not a casserole just because the pan is "deep". Are detroit style, grandma style, and pan style casseroles? No! Also, deep dish does not have a thick crust like detroit, grandma, and pan. It's regular thickness, just goes up the side of the pan. Kneading is essential for some types of deep dish. Butter crust like Malnati's requires layering/folding the crust many times. No knead gives you a biscuit type texture. Most deep dish uses one or both of butter and cornmeal. No fennel? What are you talking about?!?!? Roasted, crushed fennel is a key ingredient in Chicago pizza sausage!
As of my current understanding from the research that I have done, I have to disagree about the butter, cornmeal, and fennel. I am happy to be wrong about any of those points though. One resource that I have learned from before is www.realdeepdish.com. Do you know any resources out there that can speak to butter and cornmeal being in the dough and fennel being in the sausage? Thanks.
@@GrantBakes I just made your recipe, it was good, but it was not Lou’s. I know because I grew up eating Lou’s! I don’t live in Chicago anymore, but there is always frozen Lou’s in my chest freezer as I toss one in the oven at least once or twice a month! I am definitely gonna use your recipe again, but I will fold butter into the dough instead of olive oil, and I will also add lightly toasted and crushed fennel to the sausage too. I can’t say for sure about cornmeal >in< the dough, but it is certainly dusted with cornmeal before it’s tossed into the oven.
View the printable, written recipe here: grantbakes.com/sourdough-chicago-style-deep-dish-pizza
Question about sourdough. When you put the loaf in the oven do you add water or ice for steam? I didn’t see that in the video. One more question a lot of people say to put the loaf in the fridge in a plastic bag so it doesn’t dry out is that true?
Made this today and it was FANTASTIC. Brought me back to the midwest. Thank you!
Made this last weekend. I sauted some sliced baby-bellas and dried them on paper towels before putting them on top of the cheese slices (no meat for me!) It was SO good - my husband requested that we add this to our regular meal rotation.
OMG how did you know I've been waiting for this?? THANK YOUUUU
This type of recipe might not appeal to everyone, but to those who love both sourdough and deep dish, this is the recipe you’ve been waiting for 🍕
Tried this recipe, ABSOLUTELY LOVED IT! Thanks Grant Bakes ❤
Yay, Lou’s forever! Now I can have it in Nashville, can’t wait, thanks Grant!
Yes! Make it yourself 😊 Also they should definitely open up a location in Nashville if they haven’t already.
Great video great oh, easy inspiration towards pizza making I like all your recipes I like how you do it. Thank you.
Thanks!
Thanks for sharing from Canada new subscriber ❤
Cannot wait to make this! Lived in Chicago and now in burbs. We love Giordano's and Lou Malnatis. I actually love fennel in the sausage and most of our local places have it. Thank you for the recipe.
Thanks, and let me know how it turns out!
Thanks for the recipe!
Let me know how it turns out!
Looks delicious, I am gonna try it
Thank you! It definitely is delicious. Give it a try.
Oh Wow! Thank you
You're welcome! Let me know how it turns out.
I made this tonight with pepperoni and it was perfection. Being from the Chicago burbs, it definitely had the Lou Malnati’s feel and taste. The crust was so dang good! Thanks for the awesome recipe. 🍕
Thanks for that great review! I’m glad you can say that after knowing the real deal. Pepperoni is a great choice 👍🏻
Thank you, Grant.I love pizza and these look dElicous
Thanks!
@@GrantBakes you're welcome
Looks so delicious ❤
Thanks!!
I made this tonight and it was so yummy ! I had to bake it an extra 5 mins for a total of 40 mins as I had a 9 inch aluminum deep pie dish with no coating and I am assuming darker pans bake a little quicker? I’m going to try my cast iron skillet next time . Thank you for all your great recipes Grant !!!!
Im wondering why the doe didn’t stick to the sides of the cast iron pan for you. I oiled mine and it still stuck to the sides
Good! That’s just the general recommendation to not oil the sides of the pan so that the dough doesn’t fall off or release from the sides prematurely. It’s not a very elastic dough so that makes sense that it would stick for you. It’s just a general recommendation but I’m glad it worked for you!
*Tip 🔥:* I like to pull out the tomatoes only. Leave the sauce in the can. Then crush by hand. You can add extra sauce from the can if you really need it. The extra sauce is typically less quality anyway.
@@missinglink_eth Great idea! I’ll try this and see how it goes. I’m sure it’s great with more concentrated tomato flavor.
@@GrantBakesso you want the sauce that's in the can, just not the water inside the whole peeled tomatoes, it's annoying but what the prep cooks did at Lou's was pour the tomatoes through a colander keeping the sauce in a bin. Then take the whole tomatoes from the colander and rupture them in a strainer over a different bowl, releasing the liquid in the tomatoes. This would be much more watery than the sauce, and discarded. The tomatoes in the strainer then added back to the bin with the sauce. You don't have to strain the tomatoes long at all.
@ WOW! Thanks for this insider information. It definitely sounds annoying to do that extra work, but I'm sure it makes for great sauce. Do you happen to know what brand of tomatoes Lou's uses? From their website, it seems like they use California-grown whole peeled tomatoes that aren't commercially available. My guess is that Bianco di Napoli might be the closest thing (California-grown) but I've always liked the taste of Cento's San Marzano tomatoes so that's what I've used. Thanks!
@@dmondra2 thanks! This is great to know
Can I use regular pizza doe with this?
You definitely can, but the result will be different - not as tender or flaky. A few other styles of pan pizza, Chicago Stuffed Pizza and Pequod’s Pan Pizza, use a more standard pizza dough for their pan pizzas. They’re really good but different than this one. I say just make it with whatever dough you want to and see if you like it!
Hello..I have a question about your dough.
In the video it looks like the deep dish pizza isn't fully baked? Is the dough perhaps still a bit raw or does it just look that way?
Thanks for this great recipe ✌️🍕
Oh no, it was perfectly baked. Golden and crispy. The dough is relatively thin so it’s hard to underbake it when baking for 35 minutes. It’s much easier to over bake it.
How long can you store the dough in the fridge? Multiple days?
Probably 24-48 hours covered airtight. I wouldn’t want to go beyond that.
I have a deep dish baking stone, thinking I do not need to grease it at all. Correct?
I'm not sure what a deep dish baking stone is. Is that like a ceramic deep dish pan? My general recommendation is to grease with butter or oil no matter what.
Same material as a pizza stone, but in a deep dish format.
I wonder if you can get the same or better results by using an ancient grain flour
such as Spelt or Einkorn. Imo these are more healthy options over AP or Bread flour
The result would definitely be healthier. That’s not exactly what I was going for with this recipe - trying to keep things restaurant-style. But you can definitely incorporate whole grain flour to any recipe that you want to and play around with the ratios to find something you like.
Do a detroit style next!
My recipe is in the works 👍🏻🍕
I LOVE Lou Malnati's pizza and I am so excited to make this recipe. However, I am vegetarian; any changes to proportions I should be aware of if I make this just a cheese pizza or if I add mushrooms or other vegies?
Yes, no problem at all. I've made veggie pizzas like this before. For a cheese only pizza: just leave out the meat and keep the cheese the same, or add a few extra slices of cheese. But honestly, it's already a lot of cheese so I think it's fine keeping the cheese how it is. For a pizza with mushrooms/peppers/onions. Sauté the vegetables first with oil and a little bit of salt. Once the vegetables are soft and the mushrooms have released their liquid, pat the veggies dry before adding them on top of the cheese. If you add raw vegetables to the pizza they can release water while they bake creating a soggy, messy pizza. So, I recommend sautéing mushrooms and aromatic vegetables first before assembling the pizza.
Hope this helps!
I've now added this to the "Substitutions and Additions" section of the written recipe on my website. Thank you for asking this question.
@@GrantBakes Thanks!
Where are you getting this sourdough starter that only rises to double its size in 12 hours from a 2:2:1 ratio feeding?
over here, mine bubbled nearly over this morning.
I made it. It lives in my fridge when not in use.
@@GrantBakes Mine lives in my fridge too. But I don't think it has ever taken 12 hours to peak on a 2:2:1 feeding. Maybe my house is just warmer than usual?
Your bread always looks good, so I know you have a good starter. And I've seen other RUclipsrs feed theirs similarly, so it really could be something's different at my house.
Anyway, thanks for the response. I didn't really expect it. I've definitely saved this pizza recipe for later.
@ Yeah, I’m not quite sure what the difference could be. That’s why I usually just go by how much it has grown rather than by a certain amount of time. Thanks for saving the recipe! Hope you like it.
As a vegan, I wanted to see how long to bake these pie crusts for. I see below you've mentioned you have a subs section on your website post for veggie pizza... I balked at seeing raw meat, do they really use that in pizza shops?.... I hope it was cooked enough!
Yes, they do use that in the shops haha and that’s why it bakes for 30-35 minutes. For a vegan option, just use oil instead of butter, leave out the meat, and use the meltiest vegan “mozzarella” you can find. I ate at a vegan restaurant once in Chicago that had their own version of deep dish pizza. I believe they used some kind of house made vegan cheese alternative that melted well. Kitchen 17 seems to have a lot of vegan Chicago-style pizza options in Chicago if you’re ever there.
@@GrantBakes thanks. I actually like making discard pizza dough, but I'll try this, thanks Grant!
@@jessicaeiss2541 No problem! It’s definitely a unique style of dough. Hope you like it!
Another vegan here! I made this recipe with Miyoko's vegan mozzarella and shitake mushrooms and it came out great!
@ Amazing! How is the meltiness on that Miyoko's mozzarella? I've never tried it.
No corn meal, no deal
Cornmeal is actually not in Lou Malnati’s or Pizzeria UNO’s crusts as far as I can tell. Corn oil but not cornmeal. Seems to be a misconception that cornmeal is supposed to be in deep dish. Gino’s East in Chicago has a yellow tint to their dough, but most people seem to think that’s from a food coloring of some kind, and not from cornmeal. But I say add 2%-5% finely ground cornmeal to the dough if that’s a deal breaker for you 😊 cornmeal crust is great after all.
It's not a casserole just because the pan is "deep". Are detroit style, grandma style, and pan style casseroles? No! Also, deep dish does not have a thick crust like detroit, grandma, and pan. It's regular thickness, just goes up the side of the pan.
Kneading is essential for some types of deep dish. Butter crust like Malnati's requires layering/folding the crust many times. No knead gives you a biscuit type texture.
Most deep dish uses one or both of butter and cornmeal.
No fennel? What are you talking about?!?!? Roasted, crushed fennel is a key ingredient in Chicago pizza sausage!
As of my current understanding from the research that I have done, I have to disagree about the butter, cornmeal, and fennel. I am happy to be wrong about any of those points though. One resource that I have learned from before is www.realdeepdish.com. Do you know any resources out there that can speak to butter and cornmeal being in the dough and fennel being in the sausage? Thanks.
@@GrantBakes I just made your recipe, it was good, but it was not Lou’s. I know because I grew up eating Lou’s! I don’t live in Chicago anymore, but there is always frozen Lou’s in my chest freezer as I toss one in the oven at least once or twice a month! I am definitely gonna use your recipe again, but I will fold butter into the dough instead of olive oil, and I will also add lightly toasted and crushed fennel to the sausage too. I can’t say for sure about cornmeal >in< the dough, but it is certainly dusted with cornmeal before it’s tossed into the oven.
When you pour it how do you know how much you're pouringon this doesn't make any sense
I’m using a digital scale underneath the bowl to weigh the ingredients.