The Food Network has a Chicago-style pizza recipe from Marc Malnati of Lou Malnati’s pizzerias. Lou’s is my favorite Chicago-style pizza, so I’m pretty enthusiastic about finding this recipe. I’m sure my enthusiasm will fade a bit once I’m knee-deep in tomato sauce when I actually try to make it. What is a dough hook? Does the dough really need to rest for 4 hours? What kind of lazy-ass dough is this? This will probably not end well…
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