I used a Lodge Cast Iron pan to make the deep dish pizza
Pizza dough ingredients:
- 4 tsp sugar
- 2 tbs active dry yeast
- 1 1/2 cups warm water
- 4 cups all purpose flour (or bread flour)
- 3 tsp salt
- 5 tbs vegetable oil
- 1 1/2 shredded mozzarella cheese
- Fresh mozzarella cheese
- Colby jack cheese
- 2 1/2 fresh spinach (chopped up)
- 5 cloves of garlic (crushed/ minced)
- 1 cup pizza or pasta sauce (you can also make your own like I did)
1. Prepare the Dough
Mix together 1 1/2 cups of warm water, 2 tbs active dry yeast and 4 tsp sugar and and let it sit for 3-5 minutes until it foams up/bubbles (this means that the yeast has activated- if you don’t get foam/ bubble you will have to repeat this step or your dough will not rise). Once the yeast is activated, add 5 tbs of vegetable oil into the mixture- this is your wet mixture.
Mix the dry ingredients together- 4 cups of flour and 3 tsp salt. Slowly incorporate your wet mixture into your dry mixture until all the ingredients come together. Kneed the dough for about 10 minutes or until the dough is smooth.
Let the dough rise until the dough doubles in size- you want to place the dough in a warm dry area to rise or in a warmed oven (turn the oven on for a few minutes and turn it off).
2. Assemble the Pizza
Preheat the oven to 425°F. Once the oven is preheated, heat the empty cast iron pan (12″) in the oven for 3 minutes. Once the pan in heated, butter the pan. Take 1/2 of the prepared dough, form a ball and place it in the center of the pan. Slowly press the dough into the pan and up the edges until the dough is uniformly spread. Lightly butter and salt the open face of the dough, and put it back in the over for 3 minutes.
Remove from the oven, put down a layer of shredded mozzarella cheese, top with fresh mozzarella cheese, layer of spinach mixture (sautéed garlic, spinach, salt until the spinach shrinks and squeeze out excess moisture once it cools), add a layer of sauce, top with a mixture of mozzarella and colby jack cheese, at the end add thinly sliced tomatoes (lightly salt the tomato slices).
3. Cook the Pizza
Cook the pizza at 425°F for 20 minutes or until golden brown. Take the pizza out of the oven and let it cool before using a spatula to remove it from the cast iron pan- this should be very easy since he pan was buttered. Optional step: put the pizza back into the oven for 3-5 minutes to become crispy.
2 thoughts on “Knock off Lou Malnati’s Deep Dish Pizza (Lou’s Special)”
What do you do with the other 1/2 of the dough?
It makes 2 pizzas