The Malnati Classic
- Total:
- 3 hr
- (includes proofing time)
- Active:
- 20 min
- Yield:
- One 12-inch pizza
- Level:
- Easy
Ingredients
- 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
Directions
Special equipment: a round steel baking pan
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 sausage, making sure to get the sausage all the way to the sides.
Cover with the seasoned tomato sauce, spreading evenly and maintaining the chunks of tomatoes. Sprinkle with the Parmesan and then the Romano.
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. It has not been tested for home use.
Recipe courtesy of Lou Malnati's, Chicago, IL
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