- Joined:
- Aug 20, 2012
- Posts:
- 59,153
- Liked Posts:
- 52,091
Totes legit. All the steps and u get that Vito and nicks
Pizza
- Thread starter BearDown104
- Start date
- Joined:
- Aug 21, 2012
- Posts:
- 11,718
- Liked Posts:
- 15,674
- Location:
- Chicago
Gonna +1 on that video being a legit recipe.
Random pizza making tips for you and anyone else bothering to read this.....
- If you have the time and foresight, cold fermenting your raw pizza dough is the tits. You do everything you do in that video to make your dough, but after the two hour rise time, you form the dough back into a tight ball and put it right back into a lightly greased bowl covered in plastic wrap and throw it in your fridge for 80 hours. Take it out and let it come somewhat back to room temperature (about 2 hours). Makes the dough super tender to work with and develops this superior yeasty funk to it's taste that you'll never get with a quick rise.
- Unless you are sporting your own wood fire brick oven, buy a pizza stone. It's the only way to get a really crispy crust and even makes cheap frozen pizzas taste ten times better.
- It was pointed out in the video, but I will stress it again...WHOLE MILK MOZZARELLA. This is not the time to cheap out on the "low moisture" brick of Kraft that was on sale this week at your local chain supermarket and the ball of the fresh stuff is more for your classic margherita style.
- Four words: King Arthur Bread Flour. People are going to talk all day about "00" and that's awesome pizza flour, but if you are still lacking the wood fire brick oven and are not doing a classic margherita style....skip it and buy the bread flour. It's almost half the price and makes a better thin crust, IMO.
- You can make your sauce from scratch or you can buy a jar at the store. No matter which route you go, to really kick up the flavor...blend in a spoonful of anchovy paste!
- Joined:
- Aug 20, 2012
- Posts:
- 59,153
- Liked Posts:
- 52,091
Totes cosign
One note on tavern style, it's no ferment and only apf works. Need a stone and at least 500 degree oven and it's perfect.
Also have to say, you ferment that dough for a few days, and get a propane patio pizza oven, you have the best pizza you can ever get with that rig, but it's work. Labor of love.
Love the anchovie tip. If I run out I dash some fish sauce in it. Liquid anchovies!
Burque
Huevos Rancheros
- Joined:
- Mar 11, 2015
- Posts:
- 16,027
- Liked Posts:
- 9,509
Staying away from Lou's just means you are staying away from the very best deep dish there is.....
you do you though.
- Joined:
- Oct 7, 2011
- Posts:
- 21,619
- Liked Posts:
- 15,072
- Location:
- Dongbears is thee worst!
My favorite teams
I prefer Pizza Hut. All that rich, gooey sauce that's under the cheese but over da bread! And then to top it off,they keep dumping more of that savory slime all over the top in a saucy overload.
- Joined:
- Jul 15, 2012
- Posts:
- 14,948
- Liked Posts:
- 6,826
- Location:
- In the stratosphere
My favorite teams
Oh yeah…I’ll stay away from it alright. There is nothing Lou can do to get me to eat his pizza ever again.
- Joined:
- May 15, 2010
- Posts:
- 13,392
- Liked Posts:
- 5,207
Lou Malnati’s Sold to Investment Firm: Report
NORTHBROOK, IL — While the Malnati family is expected to retain a stake in the company, legendary Chicago deep-dish pizza chain Lou Malnati's has a new owner. The Northbrook-based business has been sold to the private investment firm Meritage Group, reports Bloomberg News.
WLS-TV is reporting that the Malnati family is retaining ownership of the business. The sale is of a partial ownership stake owned by BDT Capital. Patch has reached out to Lou Malnati's for this story.
Lou Malnati's, founded in 1971 in Lincolnwood, has nearly 60 locations in the Chicagoland area, as well as several in Arizona, Wisconsin and Indiana.
Bloomberg News is reporting that Meritage is buying the company from the chain's current owners, including BDT Capital Partners. The purchase price and other details of the transaction have not been released. The enterprise value of Lou Malnati's is valued at more than $500 million, according to the report.
90sBullsFan
Member
- Joined:
- May 6, 2021
- Posts:
- 86
- Liked Posts:
- 88
- Location:
- Twin Cities, MN
My favorite teams
Went to Lou's for the first time this past summer on a visit, and was disappointed. Looking forward to Vito and Nick's (as a few have mentioned here) the next time I'm in town.
Last edited:
- Joined:
- Jul 15, 2012
- Posts:
- 14,948
- Liked Posts:
- 6,826
- Location:
- In the stratosphere
My favorite teams
Lou’s is the worst…..
I love Vito and Nicks and would high recommend it to anyone who loves thin crust.
- Joined:
- Aug 21, 2012
- Posts:
- 11,718
- Liked Posts:
- 15,674
- Location:
- Chicago
I had Lou's over the summer and was also disappointed. It's not the quality pie it was on my last visit 4 or 5 years ago.
Maybe it was just that location, but I can't recommend them the way I used to. Gino's East is a much better option at this point.
Giordano's is still the worst IMO.
- Joined:
- Jul 15, 2012
- Posts:
- 14,948
- Liked Posts:
- 6,826
- Location:
- In the stratosphere
My favorite teams
Giordanos is pretty bad as well. I remember Gino’s being decent but it’s been like forever since I’ve been there.
Burque
Huevos Rancheros
- Joined:
- Mar 11, 2015
- Posts:
- 16,027
- Liked Posts:
- 9,509
If you do something great you should never stray from that.
as an aside I remember when Buffalo Wild Wings had some of the shittiest wings I had ever seen. Small and crappy. Why would you ever be a wing joint or a pizza joint and give up what you were known for? It just doesnt make sense.
as an aside I remember when Buffalo Wild Wings had some of the shittiest wings I had ever seen. Small and crappy. Why would you ever be a wing joint or a pizza joint and give up what you were known for? It just doesnt make sense.
- Joined:
- May 31, 2010
- Posts:
- 6,991
- Liked Posts:
- 4,072
Burque
Huevos Rancheros
- Joined:
- Mar 11, 2015
- Posts:
- 16,027
- Liked Posts:
- 9,509
They also had shitty chicken wings until recently.
- Joined:
- Jun 15, 2010
- Posts:
- 46,121
- Liked Posts:
- 35,345
My favorite teams
- Joined:
- Aug 10, 2013
- Posts:
- 38,496
- Liked Posts:
- 35,799
- Location:
- Cumming
I think what you really want is a good, hearty keto vegan pizza.
- Joined:
- Aug 20, 2012
- Posts:
- 28,014
- Liked Posts:
- 10,649
For a change of taste try "Chicago Pizza and Oven Grinders" on Clark street.. They make individual pizzas in a bowl with the crust on top similar to a pot pie...Then, when they serve it they turn the bowl over on your plate and the crust is then on the bottom...It's really good.
Other than that, you cant go wrong with Vito and Nicks for thin crust
Other than that, you cant go wrong with Vito and Nicks for thin crust
Granada
Well-known member
- Joined:
- Oct 14, 2019
- Posts:
- 11,439
- Liked Posts:
- 2,667
Exactly.
- Joined:
- Aug 22, 2012
- Posts:
- 10,727
- Liked Posts:
- 7,064
- Location:
- Indiana
In my opinion, deep dish, “Chicago style” is “meh” at best. But that aside, Lou M. is the most consistent.
- Joined:
- Oct 7, 2011
- Posts:
- 21,619
- Liked Posts:
- 15,072
- Location:
- Dongbears is thee worst!
My favorite teams
Jenos Pizza Rolls are decent in a pinch if no Chicago style pizza can be had.
Staff online NOW
-
bamainatlantaYou wake him up, you keep him up -
Penny Traitorバカでも才能は一つ