last night we consumed Lou Malnati's pizza, sent frozen and packed in dry ice by my wonderful and caring mother. At the very same moment, 2500 miles away, my parents and my brother were also eating a Lou Malnati's pizza (probably with sausage and onions, maybe garlic). Image that. What synergy!
I had a few friends over and we all enjoyed our bite-sized slices. Because I'm a selfish bastard, I ate two pieces, the second while hidden away in the kitchen, away from everyone else. Its just that there was one extra piece and, well, dividing it up would have been nonsense. And leaving it would have been unacceptable. So, what could a girl do? A girl who regularly pines for and is so painfully denied the crispy cheesy perfection of Malnati's? I had no other option.
The frozen malnati's pizza is a far cry from a fresh, steaming hot pizza right out of the malnati's oven. Mmm...pizza that you have to cut a piece at a time because the cheese will melt across the pieces, essentially gluing them together. and perfectly crispy crust that must have cornmeal in it. I must figure out how to make Malnati-style pizza. The first thing I need, no doubt, is a 40 year old deep dish pizza pan, perfectly seasoned from decades of use. If you have one, I'll buy it from you. But, you know, I'm confident that with time, equipment and thoughtfulness, i could recreate most dishes. Not easily, necessarily, but eventually. But, I am fairly certain that no matter how hard I tried, I could never actually make a deep dish pizza that tastes like Malnati's. It just doesn't seem doable. Malnati himself is a second generation Chicago pizza man, being the son of Uno Pizzaria's original chef, Rudy Malnati. Sigh. Has anyone ever made a good, realistic deep dish pizza.
p.s. I am currently having a big fight with my friend about Chicago style thin crust pizza. He insists that Chicago can't claim both deep-dish and thin crust. He's from Iowa. He's just jealous.