Perfect Lou Malnati's Deep Dish Pizza at Home

Ingredients

• 4 cups All-Purpose Flour (Heckers or Sarasota brand preferred; sifted)
• 2 tsp Active Dry Yeast (Room temperature)
• 1 tsp Salt (Fine sea salt)
• 1 tsp Granulated Sugar
• 1 cup Water (Warm (about 105°F / 40°C))
• 2 tbsp Corn Oil
• 2 tbsp Olive Oil (Extra‑virgin preferred for flavor)
• 8 oz Low‑Moisture Mozzarella Cheese (Shredded; found at deli or cheese case)
• 8 oz Mild Italian Sausage (No fennel seed; removed from casing and crumbled)
• 1 can (28 oz) Canned Whole Tomatoes (Whole peeled, drained)
• 1 can (15 oz) Canned Crushed Tomatoes (Drained partially, add salt)
• 2 tbsp Romano Cheese (Finely grated)
• 1 tsp Dried Oregano
• 1 tsp Italian Seasoning
• 1 roll Plastic Wrap (For covering dough during rest)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the flour, active dry yeast, salt, and granulated sugar until evenly distributed.

   Time: PT5M

2. Add Wet Ingredients

   Create a well in the center of the dry mixture and pour in the warm water, corn oil, and olive oil.

   Time: PT5M

3. Mix and Hydrate the Dough

   Using the sturdy spoon, pull the flour from the edges toward the center, pressing the bottom of the bowl to incorporate any flour stuck to it. Continue folding until most liquid is absorbed.

   Time: PT5M

4. Hand‑Knead the Dough

   Switch to your hands, gently pinch and fold the dough to bring it together into a smooth ball. Avoid over‑working; the dough should feel slightly tacky but not wet.

   Time: PT5M

5. First Fermentation

   Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 24 hours.

   Time: PT24H

6. Divide and Shape Dough

   After the rest, turn the dough onto a lightly floured surface, divide into two equal pieces (≈12 oz each). Shape each into a smooth ball.

   Time: PT10M

7. Prepare Tomato Sauce – Drain

   Place a fine mesh strainer over a bowl, pour the canned whole tomatoes and crushed tomatoes into it, and let excess liquid drain completely.

   Time: PT5M

8. Season and Mix Sauce

   Stir a ½ tsp of salt into the crushed tomatoes. Gently crush the whole tomatoes by hand, leaving larger chunks, then combine with the seasoned crushed tomatoes.

   Time: PT5M

9. Oil and Press Dough into Pan

   Brush a thin layer of olive oil onto the bottom of the 9‑inch deep‑dish pan (avoid the rim). Gently lay a dough ball into the pan, pressing from the center outward until the crust is flat and the edges are paper‑thin.

   Time: PT10M

10. Layer Cheese and Sausage

    Evenly sprinkle the shredded low‑moisture mozzarella over the dough, then distribute the crumbled mild Italian sausage, leaving small gaps between pieces.

    Time: PT10M

11. Add Sauce and Final Toppings

    Spread the tomato sauce over the sausage, add a few chunks of the whole‑tomato pieces, then sprinkle grated Romano cheese, dried oregano, and Italian seasoning on top.

    Time: PT10M

12. Initial Bake

    Place the pan on the middle rack of a pre‑heated oven at 450°F (232°C) and bake uncovered for 25‑35 minutes.

    Time: PT30M

    Temperature: 450°F

13. Cover with Foil and Continue Baking

    Lay a sheet of aluminum foil loosely over the pizza to protect the crust and bake for an additional 10 minutes.

    Time: PT10M

    Temperature: 450°F

14. Final Uncovered Bake

    Remove the foil and bake for a final 5 minutes to crisp the top.

    Time: PT5M

    Temperature: 450°F

15. Cool, Release, and Slice

    Allow the pizza to rest 5 minutes, then run a thin metal spatula around the edge, gently lift the pizza out of the pan, and cut into wedges.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, 00 Flour
• Instead of Active Dry Yeast: Instant Yeast, Fresh Yeast (1/2 tsp)
• Instead of Salt: Kosher Salt (reduce amount)
• Instead of Granulated Sugar: Honey (½ tsp)
• Instead of Water: Milk (will change flavor)
• Instead of Corn Oil: Vegetable Oil, Canola Oil
• Instead of Olive Oil: Olive Oil (regular)
• Instead of Low‑Moisture Mozzarella Cheese: Part‑skim mozzarella, Provolone
• Instead of Mild Italian Sausage: Chicken Italian sausage, Turkey sausage
• Instead of Canned Whole Tomatoes: Fresh ripe tomatoes (blended)
• Instead of Canned Crushed Tomatoes: San Marzano crushed tomatoes
• Instead of Romano Cheese: Parmesan
• Instead of Dried Oregano: Italian seasoning (½ tsp)
• Instead of Italian Seasoning: Herbes de Provence
• Instead of Plastic Wrap: Reusable silicone cover

Equipment Needed

• Mixing Bowl
• Sturdy Spoon
• Kitchen Scale (optional)
• Fine Mesh Strainer
• 9‑Inch Deep‑Dish Pan
• Spatula (thin metal)
• Oven
• Aluminum Foil

Critical Steps — Do Not Skip

• Hydrating the dough fully without over‑working it
• 24‑hour rest for flavor development
• Thoroughly draining canned tomatoes to avoid a soggy crust
• Pressing the dough thin and paper‑thin at the edges
• Using foil to protect the crust while the interior finishes cooking

Chef Tips from the Video

• Low‑moisture mozzarella yields a drier, more melt‑friendly cheese layer.
• Press the dough thinly; a true IllumiNati’s deep‑dish crust is surprisingly thin despite the pan depth.
• A quick splash of the reserved tomato juice can adjust sauce consistency without adding extra water.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in oven at 350°F until hot.

Freezer: Wrap tightly in foil and place in a freezer bag; freeze up to 2 months. Thaw overnight in fridge and reheat.

Room temperature: Do not store at room temperature for more than 2 hours due to dairy and meat.

Make-Ahead Tips

• The dough can be mixed and refrigerated for up to 48 hours; just keep it covered.
• Sauce can be prepared a day ahead and stored in the fridge.
• Assemble the pizza up to the sauce layer, cover, and refrigerate; add cheese and bake when ready.

Frequently Asked Questions