Chicago Style Pizza

Recipe courtesy Marc Malnati, Lou Malnati's Pizzeria, Chicago, Illinois

Show: Follow That FoodEpisode: Follow That Pizza

Rated: 3 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
40 min
Level:
Easy
Yield:
6 serving

Times:

Prep: 20 min
Inactive Prep: 4 hr 0 min
Cook: 40 min
Total:: 5 hr 0 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

Pizza Dough:

16 ounces water
1/8-ounce yeast
1/2-ounce salt
2 pounds bread flour
1/4 cup olive oil
1/4 cup cornmeal

Toppings:

2 cups tomato sauce, jar or homemade
2 cups shredded mozzarella
1/2 cup sliced mushrooms
1/2 cup spinach, shredded
1/2 cup grated Romano
1/2 cup sliced pepperoni
1/2 cup grated Parmesan

Directions

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, 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. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy.

Serve pizza straight from the oven to the table.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Chicago-Style Pan Pizza with Sausage, Mushrooms, Herbs and Tomatoes

Photo: Chicago Style Pizza

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

recipe Chicago Style Pizza
Edward Chicago, IL 10-08-2009
Flag

Way to throw us off, Marc!
Rated: 2 stars out of 5

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. Read more
recipe Chicago Style Pizza
Mike Jacksonville, FL 01-31-2009
Flag

The real thing!
Rated: 3 stars out of 5

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. Read more
recipe Chicago Style Pizza
null null, null 12-07-2008
Flag

Use In Conjunction with this video:
Rated: 5 stars out of 5

http://www.youtube.com/watch?v=EamwTiy9bpQ
recipe Chicago Style Pizza
Shareen Chiangmai, AL 09-20-2008
Flag

great pizza!!
Rated: 4 stars out of 5

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.Read more
recipe Chicago Style Pizza
null null, null 04-11-2008
Flag

Cornmeal
Rated: 4 stars out of 5

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.Read more
recipe Chicago Style Pizza
Susan Marietta, GA 10-05-2007
Flag

Tastes just like Chicago pizza, but check recipe!
Rated: 4 stars out of 5

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.Read more