My favorite pizza

Discussion in 'Munchies' started by davidgpo, Dec 13, 2011.

  1. davidgpo

    davidgpo New Member

    Dec 13, 2011
    I like guns a lot but I haven't eaten dinner yet today so I have food on my mind. Being raised in Chicago, to me my favorite pizza is Lou Malnati's or Pizzaria Uno's. Now that I've found Lou's recipe I only eat my home made pizzas and I don't have to go to Chicago as often as I used to get my pizza fix.
    I'm new here, only an hour old, so if my photo doesn't upload I will try again.


    Attached Files:

    FSUCriminole likes this.
  2. Blue Ridge

    Blue Ridge Well-Known Member

    Nov 3, 2011
    Wow! When y'all say deep dish, you aren't messin' around! That think looks like a lasagna with crust! Which doesn't sound bad...

  3. davidgpo

    davidgpo New Member

    Dec 13, 2011

    I told you I love pizza! If anyone wants the recipe PM me.

    Last edited: Dec 13, 2011
  4. davidgpo

    davidgpo New Member

    Dec 13, 2011
    Here's another view. Hungry yet?


    Photos taken with a Sony Cybershot.
    Last edited: Dec 13, 2011
  5. John Ryder

    John Ryder Well-Known Member

    Aug 19, 2011
    I haven't had a Chicago style pizza in over a year...might have to order a Gino's now.
  6. deadguy

    deadguy Charlie Daniels Supporting Addict

    Sep 7, 2011
    Damn now that's a pie!!

    Can't say I've ever had real Chicago deep dish. Pizza Hut had that Priazzo back in the 80's and that's as close as I've gotten.
  7. Blue Ridge

    Blue Ridge Well-Known Member

    Nov 3, 2011
    Post the recipe, please. I'll give it a whirl.
  8. Kokopelli

    Kokopelli Schütze

    Aug 17, 2011
    damn son.. Cheers.. Ron
  9. davidgpo

    davidgpo New Member

    Dec 13, 2011
    Here's my pizza recipe, actually Lou Malnati's pizza recipe. My wife is a vegetarian so that's why I use the fake meat and I have to keep the salt to low levels so that's why I use salt free sauce if I can find it. When using sausage, Lou pretty much fills the whole pizza with sausage. It looks like a 12" diameter sausage patty! If you are on a dietary restriction you should check with you doctor before you eat one of these! Ha!

    Recipe makes Two 12” pan pizza’s. You need high wall pizza pans, it won't work unless the walls are 1-1/2 to 2" high.

    2 pounds Mozzarella
    Grated Parmesian (to sprinkle on top)

    Two 14-1/2 ox. cans of petite cut, diced tomatoes, salt free
    One 28 ox. can of Whole Foods 365 Organic Crushed Tomatoes (w/basil)

    1 teaspoon yeast
    1-2/3 cup warm water
    1 tsp honey
    1/2 cup olive oil
    1-1/2 cup semolina flour
    4 cups white AP flour


    1 eight ounce package of sliced mushrooms (which came out to 2 cups volume per pizza).
    1 bag Morningstar Meal Starters Grillers Recipe Crumbles 48 oz (Costco). Use 2 cups per pizza.

    Dissolve yeast in warm water with 1 tsp honey, oil, add flour.
    Mix for not more than 2 minutes, store covered by towel in a warm place for 2 hours.
    After 2 hours punch down and knead again for a couple of minutes.
    Oil or grease the bottom of the pan only, not the sides.
    Divide ball of dough in half, spread in a deep dish pan and allow to rise for 20 minutes.
    Saute the toppings (separately) with garlic and a teaspoon (per pizza) of Fennel in frying pan to get them up to temperature as the baking probably won’t get them real hot.
    Add sliced mozzarella cheese then toppings then top off with tomatoes or a sauce,
    sprinkle garlic powder, oregano, pepper & basil on top then top that with grated parmesan.
    Do not use pre-shredded mozzarella, it uses food grade cellulose that keeps it from clumping but also keeps it from coagulating.

    For the sauce, drain the liquid of the diced tomatoes out in a strainer for at least 3 hours.

    Bake for 30 minutes at 425 degrees.

    For more tips check out:,6480.0.html
    Last edited: Dec 14, 2011
    FSUCriminole likes this.
  10. dilespla

    dilespla Never made it to step 12 Supporting Addict

    Oct 12, 2011
    Holy crap! That's a PIZZA!!!
  11. grainfed

    grainfed Active Member

    Aug 22, 2011
    Thanks David. This sucker will be made this weekend....................

  12. DAT85

    DAT85 BIG OL' BALD HAID ! Supporting Addict

    Aug 26, 2011

  13. davidgpo

    davidgpo New Member

    Dec 13, 2011

    I would like to see the pictures!
  14. davidgpo

    davidgpo New Member

    Dec 13, 2011
    If you guys are going to try this recipe, remember that the thickness of the crust is not unlike a thin pizza. When you lay out the dough in the pan press it in so that the thickness is approx. 3/16". Bring the dough all the way up to the top of the sides of the pan. It's the wall that holds in all the ingredients.
    Also, check out the photo of the pizza slice, try to avoid "pyramiding". In other words, don't let too much dough build up in the inside corners of the pan, keeping the thickness of the dough consistent.
    Good luck!

  15. Samcro

    Samcro US Army Retired 1911 Supporting Addict

    Nov 19, 2011
  16. Mythree

    Mythree Banned Supporting Addict

    Oct 9, 2011
    where did you get the pan for these?
  17. jblackfish

    jblackfish Member

    Nov 30, 2011
    When we lived in the Dallas area we had Pizzaria Uno (my very favorite by a long shot!) for Christmas Eve dinner EVERY year - a family tradition. Since we've lived in Arkansas for that past 15 years, Christmas Eve dinner has been pizza, but not Uno's. :( Your pizza looks FANTASTIC! PM coming for your recipe if you please.
  18. davidgpo

    davidgpo New Member

    Dec 13, 2011
    Please see message #9.
  19. davidgpo

    davidgpo New Member

    Dec 13, 2011
    I've had those pans for 30 years, I believe I bought them at Sears. I doubt that they still stock them but you can certainly check. I would either look on-line or check out one of the kitchen specialty stores.
  20. davidgpo

    davidgpo New Member

    Dec 13, 2011

You need 3 posts to add links to your posts! This is used to prevent spam.

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