Pizza - Lou malnati's butter crust recipe

Author: Judith Moriarty  

Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias. Collection of healthy and good recipes Buttercrust Deep Dish Pizza I have it on good authority that this is the real deep dish pizza dough that's used in Chicago.

Lou's Famous Favorite Flaky Crust Recipe

Lou's Famous Favorite Flaky Crust Recipe
Collection of healthy and good recipes
Provided by: Rommel
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: A
Number of ingredients: 14
  • 3 cup flour
  • 3/4 cup semolina
  • 1 tsp. yeast
  • 1 cup water
  • 1/2 tsp. salt
  • 3 tbsp. olive oil
  • 1/2 cup canola oil
  • 1/2 tbsp. melted butter
  • 2 tsp. sugar
  • 1 tsp. cream of tarter
  • 1 cup tomato sauce
  • 1 fresh mozzarella cheese, sliced ball
  • 1 sliced large tomato
  • handful of fresh basil
  • Serving Size: 4.00 serving
  • Sugar: 0.00 grams
How to cook:
  1. Mix together the flour, semolina, yeast, and water until well combined, then let sit for about 25 minutes.
  2. Add the oil and butter, then knead the dough lightly.
  3. Form the dough into a ball and refrigerate overnight.
  4. Take the dough out of the fridge and roll out into a circle, then bake for 5 minutes at 450 degrees.
  5. To build your pizza, start with spreading the tomato sauce over the dough, leaving space around the edges.
  6. Layer on slices of mozzarella, followed by the tomato slices and basil.
  7. Bake for about 20 minutes.
Notes: Knock off Lou Malnati’s Deep Dish Pizza (Lou’s Special), Preheat the oven to 425 ° F. Once the oven is preheated, heat the empty cast iron pan (12″) in the oven for 3 minutes. Once the pan in heated, …

Butter Crust deep dish pizza at home

This is a dough recipe that I have played with to replicate the amazing butter crust dough fordeep dish pizzas found at the amazing Lou Malnati 's found aroun

Buttercrust Deep Dish Pizza

Buttercrust Deep Dish Pizza
Buttercrust Deep Dish Pizza
Provided by: Matt
Yields: 0 servings
Number of ingredients: 15
  • For the Dough:
  • 1 Cup all purpose flour
  • 3 Tbsp corn oil
  • 2 tsp good olive oil
  • 6 Tbsp water
  • 3/4 tsp dry active yeast
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • Butter to grease the pan
  • For the Pizza:
  • 3/4 lb mozzarella (aged, not fresh)
  • 1 can San Marzano tomatoes
  • Oregan
  • Garlic powder
  • Shredded parmesan
How to cook:
  1. Mix all the dough ingredients until incorporated
  2. Knead for just a minute or two
  3. Let rest for approximately 6 hours (it won't rise a tremendous amount)
  4. Preheat oven to 450 degrees Farenheit
  5. Punch the dough down (it will be suspiciously loose/wet, that's perfect)
  6. Let the dough rest for 15 minutes (an important 15 minutes)
  7. Place in a cast iron pan or (as we did) use a spring form cake pan and press until evenly spread across the bottom of the pan and up the side by 1/2-3/4" (don't be afraid to make it pretty thin in these areas, you should be just shy of seeing the dark of the pan beneath the dough)
  8. Layer in the sliced mozzarella until you're convinced one person would have a heart attack eating the pizza alone
  9. Top with crushed San Marzano tomatoes (I let them strain after crushing for 5 minutes or so)
  10. Sprinkle on garlic powder, oregano, and shredded Parmesan to taste (DON'T OVERDO IT!)
  11. Bake for 30-40 minutes and enjoy the crap out of it!
Notes: Lou Malnati's Chicago Stylepizza Crust, Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth. Remove from the mixer and place in a bowl …

The Real Chicago Deep Dish Pizza Dough

The Real Chicago Deep Dish Pizza Dough
I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.
Provided by: owensjo
Total time: 385 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 6
  • 2 ¼ teaspoons active dry yeast
  • 1 ½ teaspoons white sugar
  • 1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
  • 3 cups all-purpose flour
  • ½ cup corn oil
  • 1 ½ teaspoons kosher salt
  • Calories: 298.5 calories
  • Carbohydrate: 37 g
  • Fat: 14.3 g
  • Fiber: 1.5 g
  • Protein: 5.3 g
  • Saturated Fat: 1.9 g
  • Sodium: 361.5 mg
  • Sugar: 0.9 g
How to cook:
  1. Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  2. Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  3. Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  4. Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
Notes: Lou's Ingredients Series: The Dough, What makes Lou Malnati’s pizza crust taste so good? Well, it’s one part pizza making magic, but we also owe the buttery, flaky, untouchable taste …
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