Chicago Style Pizza

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"Add the remaining ingredients except for the cornmeal".. So, we just buy cornmeal and put in cupboard? I didn't see where it's used, did I miss that?
Aside from that the pizza was awesome!!

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I'm from Chicago and grew up on Lou's sausage deep dish. I cut the recipe in half and still had enough Extra dough for a focaccia. First I used one cup of unfed sourdough starter to replace equivalent flour, water, and yeast. After the dough had relaxed I turned it out onto board covered with semolina flour and tossed extra on top. I rubbed a 12 inch cast iron skillet with butter and some corn meal. Then I spread the dough out in the skillet extremely thin. I had trouble keeping the dough from slipping back down the sides, so I let it relax rubbed extra butter and cornmeal into the edges and used a fork to flatten it against the sides. Then I topped with fresh and regular mozzarella, a layer of turkey sausage, mushrooms, spinach, peeled tomatoes with garlic and basil, and finally more chopped garlic and grated parmesan. I baked it at 450 for 30 minutesthen turned it down to 400 for another 20 minutes. Let set and then cut into 1/8ths. Good stuff.

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Turned out great. The only thing I will do differently next time is cook my fresh spinach & mushrooms BEFORE putting them on the pizza because as they cooked on the pizza, it created quite a bit of liquid. I had to tilt the pan over the sink when the pizza was done & drain off all the extra juice. Even then, when I sliced it, quite a bit of liquid came out. Other than that, the pizza was great.

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This recipe is horrible. Many details are missing, causing the less experienced (such as myself to try and fillin the the gaps. My pizza crust puffed up like a friggin' soufflé. I'll be looking elsewhere for a better recipe.

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VERY good! I used a little more butter in the dough and some wheat flour. I wont use the wheat flour next time, maybe just the bread flour and a little semolina. I cut the dough recipe in half and it was perfect for one 12" pie. I buttered the pan and coated with the corn meal, that worked very nice. Definitely DONT put cornmeal in the dough! Im not a purist, I'll use all pourpose or bread flour. If you can, put the pan on a pre-heated stone when you bake. The san marzano tomatoes ARE AWESOME !, Adjust the consistancy with paste. I used 14OZ puree and 16OZ paste. Nice and thick, spread on top with a little parmesian reggianno shaved on top after it came out of the oven. Then let it set for almost 10 min to rest and cool.

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A lot of you are complaining about the measurements. 1/2 oz yeast is 1 tablespoon, 1/2 oz of salt is 1 tablespoon. The flour should be low gluten (all purpose. Mix cornmeal in the dough, on Throwdown, Malnati didn't add cornmeal at any time. You'll need to mix for 8-12 minutes on low. I also suspect that butter is used rather than oil, but you can't expect a successful chain restaurant to share the exact recipe. By weight this should make 2-10 or 12 inch pies. Bakers formula calculation= flour 100%, water 48%, salt 1.9%, oil=5.2%, yeast 0.9%, cornmeal 4.1%

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I haven't tried this yet but I had to reply to some of the comments. I will however be trying this out and will then reply with the results.

15 years ago, I helped build the Lawndale unit. During that time I met Marc Malnati personally and know him well enough to say, if he provided the recipe at all, it is authentic. Do a little research about how and why the Lawndale store came to be and you will understand what I mean.

I would like to see the bulk recipe before it was scaled down. sometimes these scaling down processes are to blame for an unsuccessful final product.

The cornmeal is generally used on the stone or pan so the crust doesn't stick. doing so and adding some to the dough provides a unique crust and crumb.

Also, in any of my bread/pastry work, I never use all purpose flour. always, always bread flour!!

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This is just pizza dough. No mention on what to do with the cornmeal.

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This is not the recipe for authentic Chicago-style deep dish pizza (except for the mixing/kneading time. Authentic deep dish uses all-purpose flour, not bread flour. There is no cornmeal in the dough. There is significantly more oil in the dough (a good ratio is 1 Tablespoon oil to 1 cup flour.

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Best Pizza Ever! We love homemade pizza, and this just became our new favorite. Truly the best I've ever made.