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 Lou Malnati's pizza

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  • Total Posts: 562
  • Joined: 8/20/2006
  • Location: mansfield, TX
Lou Malnati's pizza Thu, 08/2/07 1:19 AM (permalink)
Just got an email offering 4 pizza's for $64.95 including shipping.
Do people from Chicago like it?

    • Total Posts: 4076
    • Joined: 12/10/2004
    • Location: Des Plaines, IL
    RE: Lou Malnati's pizza Thu, 08/2/07 12:36 PM (permalink)
    Lots of threads here involving Lou Malnati's and Chicago pizza in general. You should do a search and make up your own mind.

    Keepin' my lip zipped,


      • Total Posts: 333
      • Joined: 4/26/2006
      • Location: Westminster, MD
      RE: Lou Malnati's pizza Thu, 08/2/07 1:13 PM (permalink)
      I ordered them once, and they were okay. Be sure to pre-heat your oven for as long as you can and get it hot as you can. That should make for a better pizza.

      It's nowhere near as good as what you'd get in his restaurant, and I'm sure the ovens are part of it.



        • Total Posts: 983
        • Joined: 2/26/2006
        • Location: Topeka, KS
        RE: Lou Malnati's pizza Thu, 08/2/07 3:02 PM (permalink)
        MAKE SURE that you have thawed out your Lou's pizza beore you bake it!

        The mail order ones are good, especially compared to what passes as pizza here in Kansas. I also usually eat at Lou's when I'm in Chicago.

          • Total Posts: 88
          • Joined: 7/21/2004
          • Location: Morton Grove, IL
          RE: Lou Malnati's pizza Thu, 08/2/07 3:23 PM (permalink)
          Good boy Buddy....

          I am not so good... "Feh"


            • Total Posts: 200
            • Joined: 8/5/2006
            • Location: Norwood, MA
            RE: Lou Malnati's pizza Mon, 08/6/07 3:39 PM (permalink)
            We were just in Chicago for a short stay this past weekend, and my wife wanted some deep dish. We were staying in the Mag. Mile area (right across from the Weber Grill restaurant) and were too pooped to go exploring. So we walked over to Lou's on North Wells for dinner (we had seen the Deen Boys feature Lou's on their Food Network show).

            All in all, it was good, but not spectacular. Jill got a pepperoni w/ extra sauce, while I had a sausage/mushroom. I've never been a huge fan of deep dish, as I've always thought it was too much bread/dough. I like the simplicity of a thin-crust w/ near-equal layers of crust, sauce & cheese.

            Next time we're in Chicago, we're going to try the Pizza Pot Pie from the Chicago Pizza & Over Grinder Co.


              • Total Posts: 1555
              • Joined: 3/29/2004
              • Location: chicago, IL
              RE: Lou Malnati's pizza Mon, 08/6/07 7:00 PM (permalink)
              Well if you don't really like deep dish, you might not want a pizza pot pie from Chi Pizza and Oven Grinder.

                • Total Posts: 200
                • Joined: 8/5/2006
                • Location: Norwood, MA
                RE: Lou Malnati's pizza Mon, 08/6/07 8:17 PM (permalink)
                Originally posted by jeepguy

                Well if you don't really like deep dish, you might not want a pizza pot pie from Chi Pizza and Oven Grinder.

                Good point. I saw the PPP on TV recently (maybe on a Rachael Ray/Food Network thing?) and it looked pretty interesting & appetizing. The crust/dough didn't appear to be nearly as thick as the deep dish.

                  • Total Posts: 207
                  • Joined: 7/25/2004
                  • Location: St. Petersburg, FL
                  RE: Lou Malnati's pizza Tue, 08/7/07 6:35 PM (permalink)
                  Lou Malnati's is one of the highest rated pizzas in Chicago and often wins the No. 1 award in alot of the magazine, TV and other media reviews and/or pizza contests. It has always been one of my favorites (among others) when I lived in the Chicago area. The frozen pizzas that are shipped overnight to you are not quite as good as eating it at the original Lincolnwood restaurant, but when you're over a thousand miles away from such a great meal, a frozen version is the "next best thing." I prefer to thaw them out before cooking them and take them out of the tin and cook them on a screen instead. You have to like deep dish pizza, however, and often people with an Eastern U.S. pizza disposition don't find it as satisfying as those they are used to.
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