Recipe courtesy of Lou Malnati's

The Malnati Classic

  • Level: Easy
  • Total: 3 hr (includes proofing time)
  • Active: 20 min
  • Yield: One 12-inch pizza
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20 ounces pizza dough

Olive oil, for the pan 

12 to 16 ounces mozzarella cheese, sliced 

12 to 14 ounces 90-percent lean Italian sausage, casings removed 

10 to 12 ounces seasoned Roma tomato sauce, maintaining chunks 

2 to 3 ounces grated Parmesan 

2 to 3 ounces grated Romano cheese


Special equipment:
a round steel baking pan
  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.
  4. Place the mozzarella evenly across the dough. Top with the sausage, making sure to get the sausage all the way to the sides.
  5. Cover with the seasoned tomato sauce, spreading evenly and maintaining the chunks of tomatoes. Sprinkle with the Parmesan and then the Romano.
  6. Bake until the crust and the grated cheese turn golden brown, and the crust is firm yet flaky, 30 to 40 minutes.