The Lou

Recipe courtesy of Lou Malnati's Pizzeria, Chicago, IL
Show: Pizza Masters Episode: Deep Dish Pizza? - Chicago, IL
TOTAL TIME: 2 hr 50 min
Prep: 10 min
Inactive Prep: 2 hr
Cook: 40 min
YIELD: One 12-inch pizza


  • 20 ounces pizza dough
  • Olive oil, for the pan
  • 12 to 16 ounces mozzarella cheese, sliced
  • 2 cups spinach
  • 1 cup sliced mushrooms
  • 10 to 12 slices Roma tomatoes
  • 1 cup shredded Cheddar cheese
  • 2 to 3 ounces grated Parmesan and Romano cheese blend
    • Special equipment: a round steel baking pan
      recipe tools


      Preheat the oven to 450 degrees F.

      Allow about 20 ounces of your favorite yeast dough to rise. You may do this if you have a proofer, or simply leave it at room temp for about 2 hours.

      Oil a round steel baking pan with a few ounce of olive oil. Press the dough on the bottom and to the sides of the pan, being careful not to tear it. Holes in the dough will create a soggy crust. Pull the dough up the sides of pan to 1 to 1 1/2 inches high.

      Place the mozzarella evenly across the dough. Top with the spinach and mushrooms. Place the sliced tomatoes on top. Sprinkle with the Cheddar and Parmesan-Romano cheese.

      Bake until the crust and the grated cheese turn golden brown, and the crust is firm yet flaky, 30 to 40 minutes.


      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.

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