If you’re a home cook, it’s possible to make a very passable Chicago style pizza at home. I’ve done knock-offs of Giordanos’s stuffed spinach and also a standard Lou Malnoti’s.
But I’ll admit that it’s a bit tricky if you don’t have that base knowledge of what you’re going for.
I think this was the resource I used to back-engineer the crusts. The rest is getting the order of ingredients (cheese on bottom to form a fat shield that protects the crust, toppings, potentially more cheese or another razor thin crust, then red sauce.)
I do cook at home, the bready things I make are with basically corn flour. I have wheat flour, but I don’t even know how old it is… A new thing to learn!
Deep dish crust has been surprisingly easy to replicate at home, but for the life of me I can’t get the sauce and especially the sausage anywhere near where I want it. I swear Lou Malnati’s does some outright witchcraft with their sausage. It’s so good.
Plus, it’s amazing how hard it is to find whole milk mozzarella in some places.
the crust for me was the most work/hardest part being a cracker-crust not a typical pizza crust. i did some taste testing and believe it or not, off the shelf pizza sauce was impossible to discern from the restaurant.
ive never done sausage though, not really my thing.
If you’re a home cook, it’s possible to make a very passable Chicago style pizza at home. I’ve done knock-offs of Giordanos’s stuffed spinach and also a standard Lou Malnoti’s.
But I’ll admit that it’s a bit tricky if you don’t have that base knowledge of what you’re going for.
I think this was the resource I used to back-engineer the crusts. The rest is getting the order of ingredients (cheese on bottom to form a fat shield that protects the crust, toppings, potentially more cheese or another razor thin crust, then red sauce.)
https://www.pizzamaking.com/forum/index.php
I do cook at home, the bready things I make are with basically corn flour. I have wheat flour, but I don’t even know how old it is… A new thing to learn!
im already there, you can see my copycat in this thread its beautiful, and exact.
Deep dish crust has been surprisingly easy to replicate at home, but for the life of me I can’t get the sauce and especially the sausage anywhere near where I want it. I swear Lou Malnati’s does some outright witchcraft with their sausage. It’s so good.
Plus, it’s amazing how hard it is to find whole milk mozzarella in some places.
the crust for me was the most work/hardest part being a cracker-crust not a typical pizza crust. i did some taste testing and believe it or not, off the shelf pizza sauce was impossible to discern from the restaurant.
ive never done sausage though, not really my thing.