After baking a deep dish pizza every day for at least a month, making slight changes with every pizza and every batch of dough, I'm confident that I've created a near-clone of Malnati's deep dish. Better yet, I can teach you how to make a near-clone of Malnati's.
The most useful pizzamaking lesson you'll ever learn.
I've made a few conscious decisions to stray from what I know is "the right way" to make Malnati's style deep dish (like using only corn oil in the dough, instead of using corn oil and olive oil). Still, this stuff is primo, and you will not find another source that can teach you how to make a better Malnati's style deep dish pizza. If you don't believe me, just scroll down and look at the pictures. Then go look at actual Malnati's pictures. (Just realize that not all of those pics are actually of Malnati's pizza. Also, you may notice that real Malnati's pizzas look a little different than the pizzas shown in Malnati's advertising/menu pics, just as my pizzas look a little different than their ad/menu pics. There's a reason for that.)
|Removing the first slice from a Malnati's style deep dish pizza that just came out of|
the oven. Hopefully you can see the melted mozzarella oozing from the sides of the slice.
|Slice of a Malnati's style deep dish pizza.|
Where's the rest of this post? Find out here. .)