I made a deep dish pizza last night from a recipe I learned from Pizzamaking.com. It is supposedly quite close to the Lou Malnati's crust. Like the last poster pointed out, it has high oil to flour ratio. This recipe was 23%. The crust, however came out light and crunchy, but not greasy. It was darn good if I say so myself. It was also my first try, so I'm extra happy about it. I'm going to IL this weekend and am planning to eat at Lou's, then I'll know how I did with the crust.
I was so proud I took pictures.
Kevin
I like Muskies.
