- Joined Jan 27, 2010
I'm really getting curious with the crust. Does anyone now had made it perfectly?
Hi,If you know the recipie for the sweet arrenellos sauce I'd love to try to make it at home /img/vbsmilies/smilies/smile.gif
Your recipe on page one is correct except for the kneading time. If you knead a Chicago deep dish crust for ten minutes, you will get bread, not the biscuit-like texture of the authentic deep dish pie. You need to mix for one minute and knead for no more than two minutes. Then let the dough rise a long time. At commissaries for Chicago pizza chains the dough sits in big piles, just oozing all that oil. A good ratio of flour to oil is 3 Tablespoons oil to 1 cup flour.
Now if we could only recreate Sanfratellos and Aurelios sauces.............but that'd take up a whole new thread. *LOL* Thank you [ALL] for sharing. Bon Appetit!
Looks awesome. Great jobI made a deep dish pizza last night from a recipe I learned from Pizzamaking.com. It is supposedly quite close to the Lou Malnati's crust. Like the last poster pointed out, it has high oil to flour ratio. This recipe was 23%. The crust, however came out light and crunchy, but not greasy. It was darn good if I say so myself. It was also my first try, so I'm extra happy about it. I'm going to IL this weekend and am planning to eat at Lou's, then I'll know how I did with the crust.
I was so proud I took pictures.
I like Muskies.