Chicago Style Pizza

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Um...did you see who they got this recipe from???? Marc MALNATI! And as said before, if you've ever been to Lou's, you'd know that spinach is a staple on their pizzas.

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1/2 the dough recipe for one pizza (and still a little dough left over. Like previously stated, the cornmeal is for dusting the bottom of the dough (duh?. Must spread this dough very, very thin in the pans - I use deep dish stoneware and it comes out perfect every time. Also, if your crust comes out a little too hard, place a small dish of water in the oven while baking and it will keep the dough soft.

This is as close as you'll get to Lou's pizza outside of Chicago. It's definitely better than ordering the greasy crud you can order online that tastes nothing like Lou's. A good fix for displaced Chicagoans!

As for the poster that said Lou's never puts spinich on their pizza...that person is absolutely insane, because that is one of the biggest toppings ordered there - and a key ingredient on their menu (ever tried the spinich-stuffed bread?. I say, add a bit of sausage and this pizza is fantastic.

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I made this using the sausage and peppers from another recipe. It was good and easy, but i wasn't sure what to do with the corn meal so i dusted the greased pan with it. THat seemed to work.

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Dust the botttom of the crust with it. A little common sense could have told you this.

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I grew up in Chicago - living on Lou Malnati's pizza. I tried this recipe hoping that it would be as good since I now live in Ohio and can't get Lou's all the time. Its ok - but nowhere close to the real thing. Lou's would never put spinach on their pizza. Plus they talk about corn meal, but they never tell you what to do with it? Again, this makes ok pizza, but its not true Chicago Lou Malnati's.

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Like the previous reviewer said, the dough recipe is what lowers the rating. I don't have a kitchen scale, so trying to "fudge" this was hard, AND be warned, it makes a TON of dough! I used 2- 10 inch pans and ended up using too much in the pans and still had a lot left over. As for the taste, it was perfect!! Just like you get at Malnati's in Chicago. For the sauce, I combined a 14 oz. can of stewed tomatoes (crushed more with a masher, a 4 oz. can of tomato sauce and seasonings (S/P, garlic powder, basil, oregano, balsamic vinegar... you don't have to cook it. Tasted just like the sauce from Malnati's as well.

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I lived in Chicago most of my life. I absolutely love Lou Malnatis Pizza. I now live in Arizona. So when I saw this show, I was excited to make the pizza. First off, the recipe calls for 1/4-cup cornmeal, but they don't tell you what to do with it. Then the recipe dough items are mostly measured in ounces, so you have to convert it, which was a pain to do with the yeast and salt. The recipe made too much dough. Next time I would cut the dough recipe in half. Even then, it still might be too much dough. But at least it is a start.