Lou Malnatis Crust Recipe

Saturday, September 12, 2015

Lou Malnatis Crust Recipe

Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Ive had lou malnatis butter crust many times and its definitely not just thick regular pizza dough its more pastry like.

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Punch down dough and let rest for 10 to 15 minutes.

Lou malnatis crust recipe.

Press dough into a.
Add the remaining ingredients except for the cornmeal and begin to mix the dough using.
Every malnati chicago classic starts with our secret recipe dough patted out by hand and raised up high on the sides of a seasoned deep dish pizza pan.

I was going to read the chowhound page but they didnt like my ad blocker.
Well its one part pizza making magic but we also owe the buttery flaky untouchable taste of our crust to our dough.
Form dough into a ball and transfer to a buttered bowl turning to coat.

Combine yeast mixture flour corn oil and kosher salt in a large stand mixer with.
Remove from the mixer.
Directions in a mixer combine the water and the yeast and allow the yeast to dissolve.

I have no idea how they make it but i would seriously doubt there is any kind of starter in it.
Directions dissolve yeast and sugar in warm water in a bowl.
Preheat oven to 425 degrees f.

Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic.
Next slices of mozzarella cheese a little extra cheese on the malnati chicago classic are placed directly on the dough.
Serve pizza straight from the oven to the table.

Step into the lou malnatis 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.
Directions in a mixer combine the water and the yeast and allow the yeast to dissolve.
In a deep baking dish or deep dish pizza pan.