Deep Dish Pizza is Actually Great for Weight Loss
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- čas přidán 21. 11. 2023
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Lous Malnatis deep dish pizza is a chicago classic and today we are making one that tastes identical.
#pizza #deepdish #weightloss
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Deep Dish Ingredients
Dough
Dry
160g all-purpose flour
30g vital wheat gluten
1g instant yeast
2g salt
Wet
25g corn oil
5g olive oil
90g water
Italian Sausage
448g 90% lean ground pork
9g salt
2g black pepper
1.5g garlic powder
Pizza Build
1.5g Crisco
dough
140g fat-free mozzarella cheese
168g whole milk low moisture
mozzarella cheese
280g sausage
180g 6/1 tomato sauce
5g pecorino romano
5g Parmigiano-Reggiano
Pinch dried oregano
isnt lou malnatis lower calorie?
@@z4po325is that for 1/6 of a 10 inch pizza? If not then it’s not really apples to apples.
For a vegitarian, could this be made without the meat -< if so how does this affect cook time! Would love for some high protein vegetarian options, those are always super, super hard to find - one of the reasons your doughs slap so hard!
look at 2:47 it says 300 calories for a third of the pizza but idk if its 10 inches@@esaul17
@@z4po325 Lou Malnatis frozen pizzas are 9 inches. It also has only 13g of protein to this pizza's 31g protein with similar fat and carbs.
Bro this is straight up science experimentation, I love how much testing goes into your recipes bro. Also that crisco hack, I do that with muffins but with zero cal spray and legit doesn’t even add 1 calorie to the recipe but dude killing it, inspiration for a pan pizza!!
Bro if you believe eating pizza as a diet is healthy for you, You got issues other than diet and physical health to worry about🤣
You sound like Gen Z though so nobody really knows what the hell yall are talking about most of the time. I Just wish Gen Z actually had some original ideas of their own like literally every other generation did. They just live off everyone else and don't do shit lol. It's going to be called the parasite generation soon hopefully for obvious reasons.
For those that want macros on whole pizza - 2339 cal, 102 fat, 171 carbs, 179 protein. This was input into Macrofactor using generic ingredients (mostly). You're welcome!
So about what I consume in carbs in a week. Yikes.
@@skoolynugenator1802 If you want to eat the whole pizza at once,yeah.
@@skoolynugenator1802if that’s the carbs you consume in a week, you sir are anorexic
I made it and verified each ingredient label. Even used the same sauce and it was 2421 calories for the whole pizza and I'm still hungry.
@@SBavailablehandle mine was 2432 after I made it. I ate half immediately.
Just wanted to let you know I made this today. I have been a big Lou Mals fan for quite some time. I like how their deep dish doesnt really feel so heavy like most of others out there. Just recently came back from Chicago where i had some Lou's and this was super close to the real deal.
I followed the recipe to the T and have 1 regret. Not doubling up the recipe to make two pies and freeze one. 😂
Seriously it came out amazing. I even bought the same pan which makes retrieving the pizza so much eaiser than a regular pan. I lowred my oven down to 425 on convention for 35 mins then covered the pizza with foil for anther 5 mins. It was Perfection BITCH!!
That sounds bomb! 😎🤌
Did you use the portions in the video or in the pinned comment?
bro i just made your other deep dish and then you drop this😭😭
DEU.... CESSSSSSSSSSS
same lol
Get cookin boiiiii
@@mr8raves292what.
There's no crying in pizza making!
Salt in the dough is what makes New York crust so delicious. I'm a Chicago native and a major pizza enthusiast who travels to New York frequently and I used to work at Lous. Lou might not put salt but they do use a salted butter brush on the Chicago classic (sausage and extra cheese) crust and a garlic butter brush on the lou (spinach and tomato with mozerella and cheddar.)
Will be trying this vs. The others that I've used.
Pro tip. Don't lube the sides and the dough will stay up a lot easier and won't stick due to the high fat content of the oil.
Man the amount of effort that gets put into your videos is astounding! Subbed
You won my sub with this recipe! Always looking for ways to make the foods I love healthier to eat.
My Great Grandmother worked with Lou Malnati! I'm currently trying to lose weight and me and my mom both love Malnati's so I can't wait to give this recipe a try.
Did you get to trying it??
Did you lose weight eating this?
My guy here is the GOAT among protein chef content creators. Keep it going brother!
Holy moley does that look good.
Honestly, between your $1 pizza prep video and this one I'm hooked and subscribed. Congrats on your health journey through exercise and food. I started last year on my journey but lately food has gotten boring with mostly chicken and rice. Looks like I need to order some plain protein for recipes 🙂
Optimized calories and protein, pizza, Kenji citation, my brother I subbed before even finishing the video. I’m glad I stayed up late today, keep up the good work man.
Will def check out your cookbook :)
Lmaooo I died laughing with your editing. You sir have earned a sub. Keep up the great work!
Could you add that last tip about reheating the pizza with the tinfoil + airfryer @400 to the cookbook? I've never thought to do the tinfoil thing but it makes so much sense!
Jesus H. I was so thoroughly entertained by this. I’m not into weight loss cooking much anymore but goddamn I’m subbing for something as glorious as this deep dive.
I made two of these this evening and they were freakn fantastic. It was my second time making the recipe. I actually lowered the cheese content to 250g total. All skim as I didnt want to use fat free pre shredded with the anti caking agents. On one pie I used 60g WW flour, 100g ap, and 30g vwg and they both just came out amazing. It was actually hard for me to tell them apart.
Thank you bro! This took me right back to Lou's for sure.. luckily for me I get to go to Chicago every couple of months.
The amount of effort you put into this is insane
I also have tomato sauce ready in the freezer along with meatballs I made using Mark's recipe from Lucali in New York, even though I'm here in Wine Country California where the ingredients are always fresh and delicious. New Sub'd here. That was amazing and I can't wait to make it and try your other recipes. I used to weigh 440 lbs, down to 300, was down to 285 but relapsed on ice cream.
Just tried this. Never had Lou’s but maaaan this was the best pizza I’ve had in years and I eat pizza every weekend. Crazy good. Gonna make it again next weekend since I have enough tomato sauce for a year and let it cook a bit longer for that crunch. Thank you so much for the recipe.
Dang, now I'm excited to have Lou Malnati's here soon! 👏
My biggest takeaway form this video is that awesome Bradley Braves Kirby Puckett Jersey behind Marc Malnati
Love your pizzas!!
love seeing the channel grow! also shoutout to Iron Musket, glad y'all are collabing with the editing
Lous to me is the best deep dish. Their sauce is unbelievable. Butter crust with a sausage is to die for
I live in Hawaii and can’t get better than Pizza Hut. I hit the Save button on this so fast..
The part where Marc talks about eating tomatoes and then smiles at the end, needs to be memed. 🤣Randomly found your channel about the burritos and I am going to try a lot of these out, especially the cheesecake. Motivates me to get back out to my gym. I should.
Awesome! Thanks!
Excellent video!
the halo 2 music at the reveal was perfect. damn that looks good.
A regular toaster oven is great for reheating too... similar heat and time. I set 2 slices in a cold toaster oven set to 450 for 8 minutes. If the oven is already heated I'll cut back to 6 minutes.
Upvoted for the Kenji shout out!
Damn, you made me nostalgic about Lincolnwood. I left West Rogers Park in 2018 after 27 years in North Chicago.
This is awesome! I think a Detroit style pizza would be a good future video. I'm sure the vital wheat gluten trick would work well with Charlie Anderson's recipes
As a fellow representative from Chicago, I’m going to have to ask you stop
Looks delish.
This looks amazing. Have you tried freezing a pizza? Or freezing the dough, and then thawing/using later? Any guidance for how to best make excess and freeze for use of some at a later time, while retaining full deliciousness? Thank you!
bonus points for the halo music!
Man, I just tried this and it is amazing!! Thank you! Usually I can eat 3 slices and still be hungry. I had 2 slices and felt good with less calories. Thank you for the video!
Escalon 6in1 tomatoes are absolutely the best for pizza sauces imo. Tons of pizza forums love them too and I can get them at several local grocery stores so they are very cheap.
Never had a Chicago style pizza living in Australia. They look delicious 😊
Im subscribing to you now I've been searching for healthy pizza to eat to gelp me lose weight without losing what i love and you my friend helped me out
This was flipping awesome dude
Dammit, man! My dog and I are BOTH sitting here drooling as this video plays. Subscribed.
The Halo soundtrack at the Cheese Pull was immaculate 😂
I loved it HAHAHAHA
What are the macros for the whole pizza?
Very amazing video nick, a couple tips though, gluten development can be a deep dishes enemy but also it’s friend for me at least I’d like some more gluten structure on my dough especially because on a deep dish pizza a airy crust can be beneficial because some deep dishes can feel a bit heavy on ur stomach but also a nice developed gluten structure can help hold all those ingredients well, something that can help with both try using a poolish with ur pizza dough, it really is a very simple thing to do to improve ur pizza game, especially because a poolish brings added flavor, gluten development, but also a very easy to digest dough an as someone who’s struggled with IBS majority of their life wanna say it dose help ur stomach more then anyone realizes because it allows ur stomach to molecularly break down the dough much easier due to fermentation being already being done, witch that is what upsets a lot of peoples stomachs a lot never realize that the longer u let a dough ferment the better it will be on the stomach because ur stomach has to do way lesss work trying to break down that less fermented dough either way very great video !
Man I wanted to read this but you need to learn what a period is. Instead it's a wall of text.
@@mikeratkiewicz6720 how about u learn to be less ignorant and childish ! Judging someone for something so simple as punctuation tells a lot about the immature child u on the inside go get tuck in from mommy lil one, when ur balls drop then come back to talk to me !
Wtf is a Poolish?
Wtf is poolish x2
amazing video liked and subbed
Definitely gonna make this next season when I'm watching Jordan Love and the Packers own the bears!
🥇🍻👍
You sir - are a mensch. I wish you the best of luck in your future endeavors.
One tip for keeping the crust from browing too quickly is to just use a lighter colored pan. I've noticed darker pans making a lot of my breads/cakes too dark
I gotta try this with beef and bell peppers. Turkey pep and sausage, even. I've never had a proper deep dish. I would want to try making it with a less sweet, more bitter sauce, though. I love the old pizza hut and (to a lesser degree) godfathers pizza sauce. I realize that must be sacrilege to your ears. Sorry...
I love your channel, bro. You got me wanting to cook again.
I just made this last week and it was incredible.the crust was perfect.it was so good I wanna try making the crust again for a cheeseburger pie recipe,but I don't know how to bake just the crust..
I just use the HEB marinara it come out great will the tomatoes from the can really make a difference in a blind taste test?
I can't believe you remade my favorite pizza from my favorite restaurant. You're the fucking man.
Make one for strick carnivore ... yes, I've had Chicago & New York Pizza, both awesome
“Circumcised tomatoes” 💀💀💀
Super appreciative of you for doing this recipe tho bro, I moved to NYC from CHI this year and miss the deep dish so bad 😭
Hey, Detroit has incredible pizza too!!!
Can you make it low carb (coconut flour, almond flour etc...)?
I hate fennel lol and it's why I avoid italian sausage in food so I LOVE that Marc had such a strong reaction about it lol
Love your Bears shirt.
6 in 1 is what the Chicago places use. Glad it won out.
If you are in the Austin area, there is a Rosati's in Cedar Park. I always preferred Lou Malnati's, but hey, I'll take what I can get.
Yo those macros are phenomenal 😮
Edit: I'd just do slices of 4, ~600 calories and easier to get near even slices
600 per slice?
is the serving size one or two slices?
alta cucina... RIP daddy jacks, keep cookin with the blues in the afterlife brother!
Where do you live in Texas. There's rosattis in Houston and Dallas.
I ate mostly thin crust when I lived in Chicago
Could you not use a lid on te top originally then take it off the last portion. to avoid the burnt crust?
i like iron musket, nice editing
Enjoyed the video nick, also I am from California and I wanna go get a can of 🍅 and eat how you you did 😅
Made this for a 3rd time last night and I tried reducing the corn oil down from 25g to 18g and used about 30g of a 2% Greek yogurt which gave the dough the same clumpy consistency. Pizza came out the same with no noticeable difference. I might further reduce the corn oil to 12g next time to see how it turns out.
18:53 Halo 2 Impend OST directed and written by martin salvatore. Amazing job my dude. looks delicious by the way.
Thankfully, in Austin, Texas we still have Conan's deep dish pizza 🍕
They've been around for 40 years one location North, one South... 😋
I love Conan's Wheat crust. Via 313 is also a good detroit style pizza.
@@roberthentosh5635 Via 313 is next! (Oak Hill) 😋 🍕
Bro really hit that hard Impart drop for the slice reveal
Do you have a ratio of ingredients for a 12-inch Lloyd pan?
Grew up in the south and never even knew about deep dish. The first time I ever had it was at a buddies house. We smoked some green stuff and he ordered a few deep dish pizzas for delivery. I remember going for my first slice and asking him something along the lines of "hey man they messed up and put the cheese under the sauce." I literally thought it was a mistake or a joke.
yo that halo music hits hard lmao
5:32 Oh god I wasn't ready 🤣🤣🤣
Do note that salt in dough can kill yeast so adding it later on should be considered.
Holy crap, I live in Canada and seeing your grocery prices that low is insane
Also the deepdesh sauce is basically stewed tomatoes smashed.
As someone in school who is interested in making this once and eating it across multiple days of the week, is there any possible way to reheat it in the microwave? I don’t have the time to go back home and reheat it before lunch ends.
Put a mug of water in with the pizza (never saw anyone preheating the water, but it wouldn't add much moisture if it wasn't hot) to add moisture to the crust and cheese, then microwave in 30-second intervals to even out the cooking and make it easier to determine when it's hot enough.
I subbed...and ty:)
Salt. I knew there was something missing about the crust, but couldn’t place it. Thanks for the lightbulb moment.
This looks so f*cking good. Might have to make it
Make it so good
@@bobbyhardin4668 you tried it?
Yes bomb asf just like the other deep dish all his foods good
Holy cow ....
Let's goooo!!!😜
Masterclass
Can you make broccoli cheddar soup packed with protein?
Do you have a recipe for a savory pie dough like for a hot water crust used in meat pies?
Thank you God bless great video happy new years 🙏🙏🙏
Fennel is great.
Im still shocked you only have 150K Subscribers
Parmesan and Romano are so complimentary that Par-Mano needs to be a thing.
Can I just use all olive oil instead of corn oil? Also can I use dry active yeast instead of instant yeast? Total noob here sorry
Thanks, now I need a taste of home
Nice casserole bro
I think there is new research suggesting corn oil is not the best option for liver health, but it makes sense that most Deep Dish recipes need the corn oil for the dough consistency.
Can we use 190g of vital wheat gluten and 30g of all-purpose flour instead?
I'm a bit confused with the recipe. If you omit the VWG does that mean you need to up your AP flour by 30 grams or leave it at 190g? VWG is hard to come by unless you order it in the store.
It should be noted that the 20g protein from gluten does not equal 20g protein from high quality protein sources like eggs or meat meat. Protein digestibility-corrected amino acid score of gluten is much lower. You maybe get 10g protein that your body can use to build muscle.
The look of anticipation on their faces as they raise that slice to their mouths....I totally identify.