Pizza cravings hitting hard? Look no further than Lou Malnati’s Pizza Dough Recipe! This dough can change how you make pizza and make it even better.
Lou Malnati’s Pizza Dough is the secret to the famous Chicago-style deep-dish pizza. It’s a mix of simple things: flour, water, yeast, and a bit of oil. This dough is like your blank canvas for creating a fantastic pizza!
What Does Lou Malnati’s Pizza Dough Taste Like?
Imagine dough that’s so smooth and soft that it almost melts when you eat it.
Lou Malnati’s Pizza Dough is all about being delicate and flaky, which goes well with the yummy tomato sauce and gooey cheese. Every bite is like a burst of happiness.
I met this fantastic pizza dough during a trip to Chicago. I had one bite of that cheesy, saucy delight and was utterly hooked.
When I returned home, I knew I had to make it again and relive that wonderful experience.
Ingredients To Make Lou Malnati’s Pizza Dough
- Water = 16 ounces
- Yeast = 1⁄8 ounce
- Salt = 1⁄2 ounce
- Flour = 2 lbs
- Olive oil = 1⁄4 cup
- Cornmeal = 1⁄4 cup
Steps Involved In Making Lou Malnati’s Pizza Dough
- Combine yeast and water, and let yeast dissolve in the mixer.
- Add other ingredients except cornmeal. Mix with a dough hook on low.
- Form ball, mix on medium for elastic, smooth dough (1-2 mins).
- Transfer to an olive oil-coated bowl. Rest dough approx. 4 hours.
- Dust rested dough with flour, place on a flat surface.
- Preheat the oven to 425°F. Oil, cornmeal-lined baking dish.
- Spread dough evenly in the dish, upsides about 1/2-inch high.
- Begin with a mozzarella layer, then sauce and toppings.
- Bake for 30-40 mins until golden and crispy.
- Custom pizza: use preferred toppings, order.
- Serve straight from the oven. Enjoy breakfast too!
Recipe Tips
- Let the dough rest at room temperature to make shaping it easy.
- Press the dough to create the perfect crust thickness.
- Start with cheese, your toppings, and sauce. This stops it from getting too wet.
FAQs
Is Lou Malnati’s Pizza Dough hard to use?
Nope! It’s easy and forgiving when you stretch it.
Can I freeze Lou Malnati’s, Pizza Dough?
Absolutely! You can freeze it for pizza emergencies.
What kind of toppings should I use?
Be creative! Add your favourite stuff on top.
How to store Lou Malnati’s, Pizza Dough?
Put the dough in a closed container and keep it in the fridge for up to 2 days.
Wrap it well and freeze it in plastic for up to 3 months.
Concluding Remarks!
Lou Malnati’s Pizza Dough is the base of a cooking masterpiece. It’s easy to use and tastes amazing, making the pizza night special. So, get your dough ready, be creative, and enjoy a heavenly slice of pizza. Your taste buds will be pleased!
With Lou Malnati’s Pizza Dough, you’re not just making pizza; you’re creating a memory. Enjoy every moment and every bite. Cheers to perfect pizza!
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Lou Malnati’s Pizza Dough Recipe
Ingredients
- 16 ounces Water
- 1⁄8 ounce Yeast
- 1⁄2 ounce Salt
- 2 lbs Flour
- 1⁄4 cup Olive oil
- 1⁄4 cup Cornmeal
Instructions
- Combine yeast and water, and let yeast dissolve in the mixer.
- Add other ingredients except cornmeal. Mix with a dough hook on low.
- Form ball, mix on medium for elastic, smooth dough (1-2 mins).
- Transfer to an olive oil-coated bowl. Rest dough approx. 4 hours.
- Dust rested dough with flour, place on a flat surface.
- Preheat the oven to 425°F. Oil, cornmeal-lined baking dish.
- Spread dough evenly in the dish, upsides about 1/2-inch high.
- Begin with a mozzarella layer, then sauce and toppings.
- Bake for 30-40 mins until golden and crispy.
- Custom pizza: use preferred toppings, order.
- Serve straight from the oven. Enjoy breakfast too!
Notes
- Let the dough rest at room temperature to make shaping it easy.
- Press the dough to create the perfect crust thickness.
- Start with cheese, your toppings, and sauce. This stops it from getting too wet.