Chicago pizza lovers know Lou Malnati’s for its rich, buttery crust and mouthwatering toppings. I’ve always admired their classic deep-dish style that perfectly balances cheese, sauce, and dough. Craving that authentic taste at home led me to develop this copycat recipe.
Recreating Lou Malnati’s magic wasn’t easy, but with a few key techniques and quality ingredients, you can enjoy this iconic pizza right from your kitchen. Whether you’re a die-hard fan or new to deep-dish delights, this recipe brings a slice of Chicago straight to your table.
Ingredients
Recreating Lou Malnati’s deep-dish pizza starts with sourcing the right ingredients. Here’s what you’ll need for each part of this legendary pie.
Dough Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (110°F)
- 4 cups bread flour
- 1/4 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup vegetable oil
Sauce Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Toppings
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 package Italian sausage, cooked and crumbled
- 1 cup sliced mushrooms
- 1/2 cup sliced green bell peppers
- 1/2 cup sliced onions
- 1/4 cup black olives
Equipment Needed
To master Lou Malnati’s deep-dish pizza at home, having the right tools is essential. Here’s what I use in my kitchen to ensure every step goes smoothly:
- Deep-Dish Pizza Pan
A sturdy 12-inch deep-dish pan holds all the layers without spilling.
- Stand Mixer
Perfect for kneading the dough to the ideal consistency.
- Mixing Bowls
Essential for combining ingredients for both dough and sauce.
- Measuring Cups and Spoons
Accurate measurements are key for the perfect balance of flavors.
- Rolling Pin
Helps in shaping the dough evenly across the pan.
- Cheese Grater
Freshly grated mozzarella and Parmesan enhance the pizza’s taste and texture.
- Saucepan
For simmering the rich, flavorful tomato sauce.
- Oven Thermometer
Ensures your oven reaches and maintains the exact temperature needed.
- Pizza Cutter or Large Knife
Makes slicing the pizza clean and easy.
- Cooling Rack
Allows the pizza to cool evenly, preventing a soggy crust.
- Spatula or Pizza Server
Helps in transferring the pizza from the pan to the plate without breaking.
Having these tools on hand will make replicating Lou Malnati’s iconic pizza a breeze. Each piece plays a crucial role in crafting a delicious, authentic deep-dish experience right in your home kitchen.
Make-Ahead Instructions
Preparing parts of your Lou Malnati’s copycat pizza ahead of time can streamline your cooking process and enhance the flavors. Here’s how I like to get things ready in advance:
Preparing the Dough in Advance
- Mixing and Kneading
I combine active dry yeast, warm water, bread flour, yellow cornmeal, sugar, salt, and vegetable oil in my stand mixer. Knead the dough until it’s smooth and elastic.
- First Rise
Place the dough in a lightly oiled bowl. Cover it with plastic wrap and let it rise in a warm spot for about 1 to 1.5 hours, or until it doubles in size.
- Refrigeration
After the initial rise, punch down the dough and divide it into portions. Wrap each portion tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze the dough for up to 3 months. Thaw it in the refrigerator overnight before use.
Making the Sauce Ahead of Time
- Sautéing Ingredients
In a saucepan, heat olive oil and sauté minced garlic until fragrant. Add crushed tomatoes, oregano, basil, salt, black pepper, and red pepper flakes if desired.
- Simmering
Let the sauce simmer on low heat for about 30 minutes, stirring occasionally to let the flavors meld.
- Storing the Sauce
Allow the sauce to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to one week or freeze it for up to 3 months.
Prepping Toppings
- Cheese Preparation
Shred mozzarella and grate Parmesan cheese. Store them in separate airtight containers or zip-top bags in the refrigerator.
- Vegetable Slicing
Slice mushrooms, green bell peppers, onions, and black olives. Keep the sliced vegetables in airtight containers to maintain their freshness.
- Cooking Sausage
Cook Italian sausage until browned and crumble it. Let it cool before storing in the refrigerator. Reheat briefly before adding to your pizza.
Organizing Ingredients
To ensure a smooth assembly process, I like to organize all my make-ahead ingredients in the following table:
| Component | Preparation Steps | Storage Duration |
|---|---|---|
| Dough | Mix, knead, and let rise. Then refrigerate or freeze. | 3 days refrigerated, 3 months frozen |
| Sauce | Sauté garlic, add tomatoes and spices, simmer. | 1 week refrigerated, 3 months frozen |
| Cheeses | Shred mozzarella and grate Parmesan. | 1 week refrigerated |
| Vegetables | Slice mushrooms, bell peppers, onions, and olives. | 3-4 days refrigerated |
| Sausage | Cook, crumble, and cool. | 4 days refrigerated |
By following these make-ahead steps, you can reduce the time and effort needed on pizza day, allowing you to enjoy a delicious, homemade Lou Malnati’s-style deep-dish pizza with ease.
Directions
Let’s dive into creating your very own Lou Malnati’s-style deep-dish pizza. Follow these steps, and you’ll be savoring that authentic Chicago flavor in no time.
Prepare Dough
- Activate the Yeast
- In a small bowl, combine 1 cup of warm water (110°F) with 2¼ teaspoons of active dry yeast.
- Let it sit for about 5 minutes until it becomes frothy.
- Mix Dry Ingredients
- In a large mixing bowl, whisk together 3⅓ cups of bread flour, ¼ cup of yellow cornmeal, 1 tablespoon of sugar, and 1 teaspoon of salt.
- Combine Ingredients
- Create a well in the center of the dry ingredients and pour in the activated yeast mixture.
- Add 2 tablespoons of vegetable oil.
- Knead the Dough
- Using a stand mixer fitted with a dough hook, mix on low speed until the dough begins to come together.
- Increase speed to medium and knead for about 7 minutes until the dough is smooth and elastic.
- First Rise
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
Prepare Sauce
- Sauté Garlic
- In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant.
- Add Tomatoes and Seasonings
- Pour in 1 can (28 ounces) of crushed tomatoes.
- Stir in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- For a kick, add a pinch of red pepper flakes if desired.
- Simmer the Sauce
- Bring the mixture to a simmer.
- Reduce heat to low and let it cook uncovered for 20 minutes, stirring occasionally to blend the flavors.
Assemble Pizza
- Prepare the Pan
- Generously grease a 12-inch deep-dish pizza pan with vegetable oil to ensure a crispy crust.
- Shape the Dough
- Punch down the risen dough and transfer it to a floured surface.
- Roll out the dough into a 14-inch circle.
- Carefully place the dough into the prepared pan, pressing it up the sides to form a sturdy crust.
- Layer the Cheese
- Sprinkle 2 cups of shredded mozzarella cheese evenly over the dough, making sure to cover the edges for that signature gooeyness.
- Add Toppings
- Evenly distribute your favorite toppings, such as 1 pound of cooked Italian sausage, ½ cup of sliced mushrooms, ½ cup of green bell peppers, ½ cup of onions, and ½ cup of black olives.
- Top with Sauce
- Spoon the prepared tomato sauce over the toppings, spreading it evenly to cover the entire surface.
- Finish with Parmesan
- Sprinkle ½ cup of grated Parmesan cheese on top for an extra layer of rich flavor.
Bake
- Preheat the Oven
- Preheat your oven to 425°F (220°C) to ensure it’s fully heated before the pizza goes in.
- Bake the Pizza
- Place the assembled pizza in the preheated oven.
- Bake for 25 to 30 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Cool and Serve
- Remove the pizza from the oven and let it cool in the pan on a cooling rack for about 10 minutes.
- Use a pizza cutter to slice, then transfer the delicious deep-dish pizza to a serving platter.
Serving Suggestions
I take great pleasure in serving my Lou Malnati’s copycat pizza with complementary dishes and thoughtful presentation to create a memorable meal experience.
Perfect Pairings
Pair your deep-dish pizza with beverages that enhance its rich flavors:
- Red Wine: Chianti or Merlot
- Craft Beer: Pale Ale or Pilsner
- Non-Alcoholic: Sparkling water with lemon or classic cola
Delicious Sides
Complement your pizza with these tasty sides:
- Caesar Salad: Crisp romaine, creamy dressing, and crunchy croutons
- Garlic Knots: Soft bread brushed with garlic butter
- Buffalo Wings: Spicy wings with tangy dipping sauce
Presentation Tips
Enhance the visual appeal of your meal with these plating ideas:
- Serving Platter: Use a wooden cutting board or large platter
- Garnishes: Sprinkle fresh basil or oregano on top
- Slice Arrangement: Neatly arrange slices for an inviting look
Dessert Ideas
End your meal on a sweet note with these desserts:
- Cannoli: Creamy and crunchy Italian pastry
- Gelato: Smooth and rich Italian ice cream
- Fruit Salad: Fresh seasonal berries for a light option
Table Setup
Create a cozy and inviting dining atmosphere with these setup tips:
- Tableware: Use your favorite plates and glassware
- Decorations: Add candles or simple centerpieces
- Accessibility: Ensure easy access to toppings and sides for an interactive meal
Reheating Tips
If you have leftovers, keep them delicious with these reheating methods:
- Oven: Preheat to 350°F and heat for 10-15 minutes
- Skillet: Warm slices on medium heat for a crispy crust
- Microwave: Heat individual slices for 1-2 minutes, though the crust may be softer
Conclusion
Making Lou Malnati’s deep-dish pizza at home has been a rewarding adventure for me. There’s something special about crafting each layer and savoring the rich flavors that define this iconic Chicago favorite.
Seeing the pizza come together in my own kitchen brings a sense of accomplishment and joy. Whether you’re a long-time fan or trying it for the first time, this copycat recipe offers a delicious way to enjoy a piece of Chicago right at home.
I hope you find as much delight in making and sharing this deep-dish pizza as I did. Happy cooking and enjoy every bite!
