Chicago Style Pizza

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Like Edward mentioned in his email, this is not even close to the real thing. If Marc Malnatti served this in the restaurant they would be out of business in a week. It's been 5 years since I lived in Chicago, but I've eaten enough of their pizzas to know the difference. The texture is poor and tastes bland. I used the cornmeal both in the dough and on the bottom and even that didn't add enough flavor to balance out the bland crust. A note to the chef's and restaurant owners out there providing recipes. People use these recipes as a salute to you. Don't shortchange us by providing 2nd class recipes or ingredients. I was really disapointed by this particular recipe as I've always had great memories of Lou Malnati's pizza.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

For the guy looking for a grocery store deep dish, I believe Gino's East will be the closest you'll get to authentic deep dish in the freezer aisle. Also, you might look for Reggio's. The so-called Uno's Chicago Grill frozen pizzas (and the restaurants other than the original Pizzeria Uno and Due in Chicago are not authentic. Cheese goes on the bottom, guys!
You can order Lou Malnati's online for overnight shipping, but it's pretty expensive.

Speaking of cheese, Marc Malnati is not gonna give away the farm, so he's given you a few false ingredients and instructions.

Cheese should be SLICED, not shredded, and it goes on the bottom of the pizza, right on top of the crust.

Increase the amount of oil (and use corn oil instead of/in combination with olive oil.

Forget the cornmeal.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I saw the episode with Marc Malnati and I've read everyone's comments. Looks like the FN had a problem with the cornmeal thing! Given all the opinions, I've got a question; other than ordering through the website, does Malnati's distribute their pizzas through any grocery chains? I'm in Florida so I'm obviously looking for local chains.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

http://www.youtube.com/watch?v=EamwTiy9bpQ

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The pizza turned out great, though the directions weren't so clear regarding the cornmeal. We used fresh basil leaves in place of the spinach, and used sliced buffalo mozarella. Be sure to pat the dough out thin, as it rises and becomes bread like if too thick.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I liked this recipe a lot. I grew up on Malnati's pizza so I am very familiar with it. I added the cornmeal to the flower and it had that classic Chicago pizza taste. You must add more water when you do this (enough to make the dough tacky. Also for the weight of the flower I remembered a Rhyme my mother use to say? A pints a pound the world around?. I don?t know if this is completely accurate but it worked fine. Lastly it yielded 2 14? pizzas I made the first one thin crust (with a perforated pan and it came out awesome. One small note 1/8 of an oz of yeast is a half a packet, 1 and 1/8th teaspoons.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband and I loved this pizza, it was delicious. But be aware that the dough makes enough for two 10-12 inch deep dish pizzas, and the recipe doesn't say what to do with the cornmeal, which I sprinkled in the bottom of the baking pan before adding the dough. Also, I didn't have a food scale to measure the flour, so I had to eyeball the recipe, but fortunately, it turned out well--very crispy and almost cracker-like.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very delicious. We ordered a pizza from them and it was out of this world. Recommend them very highly~

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was a little complicated with the measurement conversions but we took one bite and started scrambling for drinks. It was SO salty. I'm pretty sure there was some missing instructions because the dough was too wet and it didn't say to knead it at all. The crust ended up being too tough but I threw the whole thing out because it was too salty. I've found similar recipes that have much less salt and are kneaded. That makes more sense to me.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

But that's fine with me! I really like the dough in this recipe but it doesn't taste like Lou Malnatis (Do you really think they are going to give away the real recipe? The crust on Malnatis pizza is more like a cross between pie crust and dough- it is flaky and buttery (very rich and I don't like that about their pizza. This recipe is lacking that quality, thank goodness.