Lou Malnatis Sauce Food
THE BEST HOMEMADE CHICAGO PIZZA SAUCE EVER!
Being from Chicago, I've tasted a lot of different pizza sauces. (Pizza capital of the world!) Everyone that's had my pizza says they love my sauce. Try it once. You'll be hooked!! The best thing about this sauce is that you don't have to cook it!
Provided by rothiii
Categories Sauces
Time 2m
Yield 2 Large or One deep dish, 2 serving(s)
Number Of Ingredients 9
Steps:
- Stir all well. I use a whisk. Let sit for "a couple-two-tree" hours. What could be easier? You can use this for pasta sauce too with some meatballs and sausage. I put the raw meat in and gently simmer it for an hour or so. It gives the sauce a hearty flavor. You gotta try this one!
LOU MALNATI'S CHICAGO STYLEPIZZA CRUST - DOUGH
From FoodTv, one of the Malnati brother's gives this recipe. I use it for both deep dish and thin crust pizza. Makes a lot. I make the recipe, split into 4 pieces, freeze three then use one. The cornmeal makes it special and it is very very close to a real Lou Malnati's pizza. Sometimes I put the cornmeal on the bottom of the pan before putting in the dough, sometimes I mix it right into the dough. * I just noticed a 1 star review, the only review, complaining there was no corneal in the recipe written by someone who must not have read the last ingredient in the recipe...cornmeal. Please don't let the one star review stop you from trying this pizza crust.
Provided by Kasha
Categories Vegan
Time 45m
Yield 4 pizzas, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a mixer combine the water and the yeast and allow the yeast to dissolve.
- Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed.
- 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 coated with olive oil. Allow the dough to rest for approximately 4 hours.
- Once the dough is rested, place on flat surface and dust with some flour.
- Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, or cookie sheet for a thin crust pizza, oïl the bottom and sides of the pan with your fingers, spread in the cornmeal and spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
- Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Cheese goes first on a Chicago Style pizza. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy. If you want a regular pizza, use toppings of your cjhoice in the order of your choice.
- Serve pizza straight from the oven to the table.
- Good cold for breakfast too!
Nutrition Facts : Calories 976.1, Fat 16.1, SaturatedFat 2.3, Sodium 1395.5, Carbohydrate 179.4, Fiber 6.9, Sugar 0.7, Protein 24.4
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