Lightened Up Deep Dish Pizza Recipe (2024)

FAQs

Is deep dish pizza dough different from regular pizza dough? ›

The high fat composition of a deep-dish dough means that the fat can coat a high proportion of the flour particles. Because fat repels moisture, this stops the liquid in the sauce from seeping into the dough. As a result, the crust stays crispy on the bottom, and the sauce stays in the pizza, where we want it to be.

Use a pizza stone or a pan with holes to get a crispy pizza crust. A pizza stone will keep your pizza hot and its porousness will absorb some condensation. A perforated pan has holes that will let the condensation escape, just remember to place it on a rack as it cools so the holes can do their work.

How to reheat a Lou Malnati's deep dish pizza in the oven. Pre-heat oven to 350° F. Remove from box and place pizza on a cookie sheet. Continue baking the pizza in the oven until cheese has melted and ingredients are hot in the center.

Bake the pizza in an oven preheated to 450 degrees F (230 degrees C) for about 30 minutes, depending on your oven. You can prebake the crust for 10-15 minutes before adding toppings if desired.

BAKE FOR 40-50 MINUTES

You want to make sure that your deep dish pizza reaches an internal temperature of 165°F!

There is also corn oil or butter in the recipe, giving it that buttery, biscuit-like taste. Deep-dish pizza is baked in a round, steel pan that resembles a cake or pie pan. The dough is pressed up onto the sides of the pan, forming a basin for a thick layer of cheese and fillings.

Place the dough in the oiled pan. Top with the sauce, cheese, and toppings. Make sure to sprinkle the cheese all the way to the edge, so it touches the pan (this will let it get crispy as it bakes). Bake the pizza at 400°F for 15-16 minutes, until the edges are browned and the cheese is melted and bubbly.

Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.

The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely.

Cheese - quality & flavor is essential.

We strive to maintain long term relationships with our vendors, which is why we have used the same Wisconsin dairy farm for over 40 years as our source for mozzarella cheese. The unique flavor and texture of their cheese is vital to the Lou Malnati's pizza recipe.

What's the best temperature to reheat deep dish pizza? ›

Preheat the oven to 350 degrees F (the lower temperature keeps the already-cooked and -golden crust from burning). Grease a parchment- or foil-lined baking sheet and add your leftover slices. Mist or drizzle with a little water and cover loosely with foil. Bake until gooey, usually 15 to 20 minutes.

On March 17th, 1971, Lou Malnati and his wife Jean opened the first Lou Malnati's Pizzeria in Lincolnwood, IL. Lou always thought it was funny that an Italian should open a pizzeria in a Jewish neighborhood on an Irish holiday, but that was just Lou's style.

Simply place a few slices in a nonstick frying pan, cast-iron or stainless steel skillet on medium heat for a couple of minutes until the bottom is golden-brown and crispy. Next, place two drops of water into the pan, away from the pizza. Reduce the heat to low and cover the pan for a minute.

How do you reheat a deep dish pizza in an air fryer? For deep dish pizza, it may take a little longer to reheat due to its thickness. Preheat the air fryer to 350°F and cook for 5-7 minutes, checking for desired temperature and crispiness.