Lou Malnati’s Pizza Dough Recipe | Perfect Crispy & Chewy Crust

Craving that iconic Chicago deep dish flavour? Look no further than this Lou Malnati’s Pizza Dough Recipe, a copycat version that brings the rich, buttery, flaky crust of the legendary pizzeria straight into your kitchen. Lou Malnati’s is famous for its golden, deep-dish crust, perfectly layered with mozzarella, savoury toppings, and tangy tomato sauce. With just a handful of pantry ingredients and some patience, you can master this dough and bake a Chicago classic right at home.

Dough Preparation

Making Lou Malnati’s pizza dough is all about patience and technique. The buttery crust isn’t rushed; it develops its flavour and flaky structure during the resting process. Follow these steps carefully for the best results.

Mixing the Ingredients

1. Activate the yeast: In the bowl of a stand mixer, combine warm water (around 105–110°F) with the active dry yeast. Let it sit for about 5 minutes until the yeast dissolves and becomes foamy.
   
2. Add dry ingredients: Mix in the flour and salt, then add olive oil. Save the cornmeal for dusting the baking dish later, not for the dough itself.
   
3. Knead the dough: Using a dough hook, knead on low speed until ingredients just come together. Then increase to medium speed for 1–2 minutes until the dough is elastic, smooth, and slightly tacky.
   

Kneading and Letting the Dough Rise

1. First rise: Shape the dough into a ball and transfer it to a large bowl lightly coated with olive oil. Cover the bowl with plastic wrap or a clean kitchen towel.
   
2. Resting time: Let the dough rise at room temperature for about 4 hours, or until doubled in size. This slow rise is crucial for achieving that signature Chicago crust texture.
   
3. Punch down and shape: Once the dough has rested, dust a clean surface with flour. Gently press and stretch the dough into a round shape, ready to fit into your pizza pan or cast-iron skillet.

Shaping the Dough

Shaping LouMalnati’s pizza dough is where the magic happens; it’s what creates that iconic deep-dish structure.

1. Prepare the pan: Preheat your oven to 425°F (220°C). Lightly oil a deep-dish pizza pan or cast-iron skillet, then sprinkle the bottom with cornmeal. This prevents sticking and gives the crust its authentic, gritty texture.
   
2. Spread the dough: Place the rested dough in the center of the pan. Using your hands, gently press it outward and up the sides until it’s about 1/2-inch thick all around. Don’t roll it too thin. Lo u Malnati’s is known for its sturdy, buttery base.

Assembling the Pizza

The order of layering is the secret to Lou Malnati’s famous deep-dish flavour.

1. Cheese first: Lay down a generous layer of mozzarella cheese directly on top of the dough. This protects the crust from getting soggy once the sauce is added.
   
2. Toppings second: Add your favourite toppings. Classic choices include crumbled sausage, pepperoni slices, sautéed mushrooms, or fresh spinach. Spread them evenly across the cheese.
   
3. Sauce last: Spoon the chunky tomato sauce over the toppings and spread it evenly. Season with fresh basil, oregano, or a sprinkle of grated Parmesan for extra flavour

Baking the Pizza

1. Place the pizza in your preheated oven at 425°F (220°C).
   
2. Bake for 30–40 minutes, until the crust is golden brown and the sauce is bubbling.
   
3. If the top starts browning too quickly, loosen the cover with foil halfway through baking.
   
4. Once baked, let the pizza rest for about 5 minutes before slicing. This helps the cheese set and makes serving easier.

Serving and Enjoying Your LouMalnati’sPizza

The beauty of Lou Malnati’s pizza style is in its indulgence. Slice it like a pie and serve it hot, straight from the pan. Pair it with a crisp green salad or garlic bread for a complete Chicago-inspired meal.

Suggested Serving Ideas

• Classic Style: Just cheese and sausage, the most authentic LouMaLouMalnati’s combination.
  
• Veggie Lovers: Add spinach, mushrooms, and bell peppers.
  
• Pepperoni Lovers: Layer in extra mozzarella for gooey perfection.
  
• Breakfast Twist: Try bacon, eggs, and a drizzle of hot sauce for a fun morning treat.

Storage Instructions

How to Keep Leftover Pizza Fresh

• Store cooled slices in an airtight container in the fridge for up to 3 days.
  
• Reheat in a 350°F oven for 10–15 minutes to revive the crispy crust (skip the microwave if possible, it makes the crust soggy).
  

Freezing LouMalnati’s Pizza Dough

• Wrap raw dough tightly in plastic wrap and aluminum foil before freezing.
  
• It keeps well for up to 3 months.
  
• Thaw overnight in the fridge and let it come to room temperature before shaping and baking.

Frequently Asked Questions (FAQ)

1. What makes LouMalnati’s pizza dough unique?

Lou Malnati’s dough is famous for its buttery, flaky texture and its cornmeal-dusted base. Unlike thin-crust or New York-style pizza, it’s thicker, richer in flavour, and designed to hold layers of cheese, toppings, and chunky tomato sauce without becoming soggy.

2. Can I make the dough ahead of time?

Yes! You can prepare the dough a day in advance and refrigerate it after the first rise. Just bring it back to room temperature before shaping and baking for the best results.

3. Can I freeze LouMalnati’s pizza dough?

Absolutely. Wrap the dough tightly in plastic wrap and foil and freeze it for up to 3 months. Thaw in the fridge overnight, then let it rest at room temperature before using.

4. Why does the cheese go under the sauce?

In authentic Chicago deep-dish style, cheese goes first to protect the crust from absorbing too much moisture from the tomato sauce. This layering method is one of the key secrets to LLouMalnati’s signature flavour.

5. Do I need cornmeal in the dough itself?

No, the cornmeal is not mixed into the dough. Instead, sprinkle the surface before pressing in the dough. This prevents sticking and adds the iconic gritty texture found in LoMalnati’s pizzas.

6 What’s the best pan to use for LoMalnati’s pizza?

A deep-dish pizza pan or a cast-iron skillet works best. Both hold heat well and help the crust bake evenly, creating a crispy, golden bottom layer.

Conclusion

Mastering this LoMalnati’s Pizza Dough Recipe is like bringing a slice of Chicago into your kitchen. From the buttery, cornmeal-kissed crust to the perfect layering of cheese, toppings, and sauce, this recipe captures the heart of what makes LoMalnati’s pizza unforgettable.

\By following the step-by-step guide, you can recreate the authentic deep-dish experience at home, perfect for family pizza nights, entertaining friends, or indulging your own cravings. The key is patience: let the dough rest, build the layers in the correct order, and bake until golden.

So roll up your sleeves, preheat that oven, and get ready to enjoy homemade Chicago deep-dish pizza that rivals the original.