Chicago Pizza Crust -- Malnati’s Style
Chicago Pizza Crust -- Malnati’s Style
--Sean of Chicago comments: The pizza turned out PERFECTLY. Everyone was raving about it! I got compliments from "this tastes just like deep dish from a restaurant" to "you should sell this stuff!"
Thanks again for the great recipe--and as you alluded to on the site, this one is dead on!
Authentic Chicago Style Deep Dish Pizza Dough
Several years ago I wrote a cookbook with my wife. In that cookbook I tackle the subject of Chicago Style Pizza. While the product is delicious, I have to admit that the recipe that I presented in the book has long bothered me. That recipe was based on a recipe that Mark Malnati posted on the web. I took his basic recipe and adapted it to take advantage of using a bread machine to do the kneading of the dough. Mark’s recipe and my adaptation are very good; however, neither is what is served in his father’s restaurant.
The great secret of Chicago style pizza is that it does not use a traditional pizza dough. Chicago pizza dough is, in reality, more pastry than yeast bread dough. The yeast is for flavor not for leavening. This crust uses much more oil than yeast dough but only half as much oil/fat as a pie pastry would utilize. The result is a light buttery and incredibly spreadable dough that never sticks to the pan and has a deep butter color when baked.
According to the label on Lou Malnati’s pizzas there are only six ingredients in his famous crust. The real secret was to find the ratio of the ingredients. After much trial and error, I am pleased to present what I believe to be a faithful re-creation of an Authentic Chicago Style Pizza Dough.
Authentic Chicago pizza sauce, toppings, suggestions and cooking instructions can be found in my book Things We Like to Eat Vol. 1.
For that extra special touch to your pizza, why not cook it in an Authentic Chicago Deep Dish Pizza pan available from Lou Malnati’s. You can order one or more here.
Ingredients:
7/8 cup 90°F - 100°F Filtered or Bottled Water (Not tap water)
1/2 cup Corn Oil (The darkest color of oil that you can find. I use Mazola brand)*.
2 tbsp Olive Oil
1/8 tsp Active Dry Yeast
3/4 tsp Salt (Mediterranean Sea Salt, or Kosher Salt is preferred)
3 cups AP Flour
Preparation:
1.Bloom the yeast: combine 90°F - 100°F filtered water, and yeast and allow the mixture to bloom for 5 - 10 minutes.
2.Pour the yeast mixture, corn oil, olive oil, and salt, into the bowl of a large stand mixer.
3.Using the paddle attachment, on the slowest setting, add 1/2 the flour slowly.
4.Switch to the dough hook and add the remaining flour.
5.Mix until a dough ball forms. This should take about three - five minutes. STOP as soon as the ball forms. This ball should not be kneaded.
6.Coat a large glass bowl with a small amount of olive oil and place the dough ball in the bowl.
7.Cover the bowl, with a tea towel and allow the dough to rest at room temperature for at least four hours and up to 24 hours. You cannot skip this stage. The gluten and the flavor of the dough are developed during this time (Note: the dough will not rise much at all, the yeast is for flavor not for leavening).
8.The dough may then be used immediately or it may be covered with plastic wrap and refrigerated for up to six or seven days. Remove the dough from the refrigerator and allow it to rest on the counter for 1 hour prior to baking.
9. Divide the dough into three balls.
10. Prepare and bake in accordance with instructions found in Things We Like to Eat Vol. 1.
I encourage you to order some pies from Lou’s and then make some of your own so you can compare them side by side. I think you will find that this recipe does indeed let you re-create a little bit of the Windy City no matter how far away you may be from that Sweet Home Chicago.
Ⓒ 2010 William J. Burnett
*For a lighter crust decrease the amount of corn oil down to 6 Tbls.
Friday, January 29, 2010