A QUICK POST ABOUT DEEP DISH PIZZA:
DOUGH:
SHORT-KNEAD, LESS GLUTEN.
MORE OIL THAN A TYPICAL PIZZA DOUGH.
DO NOT TOSS IT IN THE AIR.
PRESS OUT FLAT TO THE EDGE.
PINCH UP A THIN LIP ALL THE WAY AROUND.
NO FRIGGIN CORN MEAL!
CHEESE:
LOW MOISTURE MOZZARELLA.
SLICED, NOT SHREDDED.
GOES ON THE BOTTOM.
OVERLAP THE SLICES TO COVER.
The only cheese that breaks the “on the bottom” rule
is a light sprinkle of grated Romano/Parmesan on top of the tomatoes.
SAUCE:
CANNED CRUSHED TOMATOES.
TASTE THEM BEFORE YOU USE THEM.
DRAIN IF NECESSARY – DO NOT PRE-COOK.
GOES ON THE TOP.
KEEPS THE CHEESE FROM BURNING.
COMPLETELY COVER THE PIZZA.
DON’T OVERDO IT.
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Closest to Lou Malnati’s I have found after 20 yrs tinkering with the recipie.