Lou Malnati's-Style Deep-Dish with Semolina
A Lou Malnati's-style deep dish with 15% semolina for flavour and a tender, flaky crunch — low hydration, enriched with corn oil and a little butter. A single 9-inch pie.
A Lou Malnati's-style deep dish with 15% semolina for flavour and a tender, flaky crunch — low hydration, enriched with corn oil and a little butter. A single 9-inch pie.
Ingredients
Method
Mix the semolina and salt into the AP flour, holding back about 1/4 cup of the flour.
Add the water with the proofed yeast, mix with a wooden spoon and by hand, cover, and rest about 25 minutes.
Add the remaining flour along with the corn oil, olive oil and melted butter, and knead very briefly, about a minute, adding a touch more flour if needed.
Ball the dough and refrigerate 24 hours; take it out about 1.5 hours before baking.
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