Pizza to Write Home About
Chicago deep dish pizza. It’s really a must have when you visit the city. (Similar to the obligatory slice of New York pizza when in town.)
Super-sous had long been talking about our “must” rendez-vous with Lou Malnati’s pizza during our down time (from shooting Good Food America) in Chicago. I once had a slice many years ago when in Chicago (a faint memory from decades ago) and one of my friends originally from Chicago but who now lives in L.A. had even had the pizza shipped out to him in times of desperate cravings (yes, Lou Malnati’s ships their deep dish pizza partially baked and flash frozen all over the United States).
Off we went last night, after a long day of shooting. We kept it simple. Small, plain cheese deep dish pizza with butter crust.
The pizza was even better than we remembered. Each bite offered just as much mozzarella cheese as it did deep dish crust. The sauce? If they sold jars of it, I would have a couple already packed in my suitcase.
Super-sous and I made a quick trip to the kitchen to see how it’s all done. 7 pizza ovens with 6 shelves to an oven line the kitchen with a nice-sized prep area. Each pizza cooks for 30-35 minutes at 650 degrees! That’s a LONG time. In comparison, my pizza recipe (granted, it’s thin crust) from my cookbook cooks at 500 degrees for 8 minutes. The manager told us that each year Mr. Malnati himself goes to California (yeah!) to pick out the tomatoes for their sauce. He wouldn’t reveal the crust recipe, but we did find out that it does not contain any sugar or salt.
Thank Latte we ordered a small which gave us each 2 hearty slices but did not leave us overstuffed. Had we ordered a medium we would have been beyond full, because there’s no way you can let any of that pizza go to waste.