Three quarters the way up the side.
Oh God...
Oh not another hole.
Other hole!
I'm a failure at pizza!
On this episode of Chicago magazines “In the Kitchen,”
we are on location at Lou Malnati's
and I'm here with Marc Malnati.
Hello.
Hello Emily.
Marc's gonna teach me how to make deep-dish pizza that you can make at home.
Let's do it!
So Emily if you want to teach people how to do this at home,
First thing you need is a pan.
We also sell dough.
Perfect!
You know it's a little known secret
but you could talk our manager into selling you some dough.
First thing you're gonna do is you're gonna gently pick it up.
And you're gonna make sure there's enough olive oil
under the whole thing so there's no dry spots
Okay.
Gentle!
Oh sorry!
Gentle, you know!
Just go like this?
Yeah a little bit...don't!
Okay...
You wanna be very gentle with it.
Okay now I want you to pat it out flat.
just like a pancake all the way across.
Yeah, you're doing great.
Gentle.
If this is not a 3 hour segment, we got to go a little faster.
Okay
Now once you have it flat all the way across, you want to pull up the sides.
Hold the sides up now and pull them tight.
Pull them tight.
Yeah, we don't want it to turn out bready we want to pinch it tight.
Uh oh...
No holes! We can't have holes!
We have holes.
Big trouble.
Work through those holes
and then you want to just kind of pull it.
Let me just show you what I mean.
Okay so when I say pull it up, you want to just kind of pull it up the sides like this.
See how nice and thin!
Pull it up about three quarters the way up the side.
Oh god.
Oh not another hole...
Another hole!
I'm a failure at pizza.
No no you'll get this.
Help me!
All right, let me doctor it a little bit.
You make it look so easy.
This is my only the second time I've ever done it.
See that?
That looks perfect.
And now we're gonna pile on the cheese.
Yes!
Do you know why we use slices instead of?
No why?
Because the next step is the sausage.
And it's so much easier to start working the sausage on a flat layer of cheese
That makes sense!
than it is that kind of structure.
All right, so get it all the way to the sides now.
Do we overlap or?
Yeah yeah overlap a couple layers.
Oh okay good!
Don't skimp!
Alright beautiful.
and a nice little base here, and now we're gonna work in Italian sausage.
Sounds delicious!
I'm gonna show you how to work this on.
We're gonna work it like this.
You want to put it on so that the the cheese is gonna bubble through yeah in the middle.
it's not like just one flat patty,
Got it.
How's that?
Doing great!
If you're going to the grocery to look for sausage what should you look for?
You know, I like a sausage that's pretty lean.
Ours is about almost 90 percent lean. 85 to 90 percent lean.
We're gonna put tomato sauce on now
but I want you to see what we're dealing with here
so we're gonna take this tomato sauce
and we're gonna eat some of them.
Okay!
That's delicious.
So you want to taste your tomato ahead of time
and make sure it's got, you got a little bit of thickness,
flavoring the sweetness, and I love this deep red color.
Give me a big healthy scoop,
Right on top of in the middle?
Right in the middle.
Beautiful!
All right, do I spread it out?
No, with your hand.
Crush them up a little bit in our hand first
Not too much because I still want the big chunks on top.
and then I'm gonna let this sauce just kind of ooze in between my fingers
I'm not gonna get it over the top, but I'm gonna cover the meat completely.
Basically what we're doing is we're sauteing the ingredients in this sauce.
Would you like to add some green peppers or something?
Sprinkle these all over?
Yeah get them in here and work them into the sauce a little bit just
Cuz we're gonna saute these peppers right here.
All right and now we're gonna season it.
Grab a handful of this combination of parmesan and Romano yeah.
And there's also some some seasoning in there.
Secret seasoning?
and herbs, yes.
And hold it high.
Okay.
And just kind of like yeah yeah.
Work all the way around, nice.
It's like raining cheese!
Right there, beautiful.
That's it.
Looks amazing!
All right here you go!
You're gonna want to cook it at about 500 degrees.
Pre-heat your oven, get it ready,
watch it carefully, make sure the dough is nice and crisp,
it starts browning on the sides.
It'll probably take you a good 25 or 30 minutes.
Okay, Emily let's see what we got!
Oh look at this now see see the color here.
We got golden brown.
You splashed a little bit of tomato there. It has a little burn mark, but it's okay.
You see how that parmesan has got that nice golden brown look going too.
And it looks ready to eat
Yay!
Let's go!
Toast!
Cheers!
(Pizza in her mouth) Now I'm gonna make this at home and have it every day.
I can't understand you.
You know, my favorite bite.
The crust is the best part.
Best part.
it's so crunchy
I'm gonna be making this maybe everyday?
Thank you so much for teaching us how to make deep-dish pizza,
the pizza that made Chicago famous!