A “Deep Dish Pizza” Legend Turns 50! Chicago Celebrates Lou Malnati’s Birthday! Here’s Their Delicious Deep Dish Recipe!

Celebrating A Deep Dish Legend!

Happy birthday to Lou Malnati’s restaurant in Chicago – home of the iconic “Deep Dish Pizza” that Chicago is famous for!


That’s right: one of Chicago’s most famous restaurants just celebrated a delicious milestone – and a terrific blog has an interview with the Owner!

There are many Lou Malnati’s restaurants in Chicago and the surrounding area, but this one on Chicago’s Gold Coast is where I took friends and family when they came in from out of town – for this!

That’s a “half and half” version…a great way to try one side with sausage and black olives, while the other just loads on the vegetables and cheesy goodness that leads to pictures like this one:

Here’s The Recipe From Lou’s!

If you don’t live in Chicago, you can order from he restaurant and they are shipped to you frozen!

We’ve done it several times and they work great!

The restaurant even has posted the recipe for making one yourself!

This is their step by step method of making a Malnati’s Deep Dish Pizza, in case you want to try yourself!

  1. Every Malnati Chicago Classic starts with our secret recipe dough, patted out by hand and raised up high on the sides of a seasoned deep dish pizza pan.
  2. Next, slices of mozzarella cheese (a little extra cheese on the Malnati Chicago Classic!) are placed directly on the dough.
  3. And now, the good stuff…we layer our exclusive blend of lean sausage on the pizza, completely covering the cheese.
  4.  The pizza is then topped with vine-ripened tomato sauce, a little chunky and a little saucy, the perfect topping for this authentic Chicago-style deep dish pizza.
  5.  The final touch is an extra sprinkling of cheese and spices, and this pizza is ready for the oven.
  6. A pizza this good takes some time to bake, about 30 minutes, but be patient…it’s worth the wait!
  7. Grab your knife and fork and dig in!

There is nothing better than a bite of this….and nothing beats eating one in person, because no one has the perfect blend of sauce, cheese and topping as Lou does…you order immediately, because they take at least a half hour to bake – but you order some drinks, some salad and the time flies…and then it arrives and you dig in for a slice of greatness:

Happy 50th Birthday! 3.19.2021

I found out about this on the terrific Fooditor newsletter, which linked to this website that has an audio interview with Marc Malnati, the President of the business now.

As they note:

“Opened on St. Patrick’s Day, 1971, by his late father, they just opened a new store beneath Michigan Avenue and continue to slowly expand in Wisconsin. The company sells nearly six million pizzas a year, and are known as having a style of pizza based on the original source of authentic deep-dish in Chicago.”

I love hearing the stories of this great restaurant – and you can hear it by clicking on the link below:

This is the link to the conversation on the Pizza City USA blog, and it’s a great look at one of Chicago’s iconic restaurants….I also shared this story about Chicago’s legendary Manny’s Deli:
The restaurant put out a plea as the pandemic forced them to close their inside dining…Chicago lined up to help – and if you click my story you will see why!
I’m so glad that people rallied to support Manny’s and they are still going strong!

Of course, there is all kinds of food in Chicago – and here is another classic – home of the “Cheezborger! Cheezborger!”

Billy Goat Tavern is where the hilarious SNL sketch was born, with Dan Aykroyd showing out “Cheezborger! Cheezborger!” to cook John Belushi – because Bill Murray was in Chicago’s Second City comedy troupe and they loved The Billy Goat!
Billy Goats Tavern Cheezborger Cheeseburger
I went to The Billy Goat many times…after an initial disappointing visit, I returned to a great feast – click here to see how you can build your own “Cheezborger!”
If you like these stories, why not sign up to receive emails whenever I post? It’s easy to do, I do collect any information about you at all, there are absolutely NO ads of any kind, just stories about movies, music, books, food, travel and pop culture…

You can sign up by clicking on my blog here and see the note on the right!


Make sure to check out the interview all about the history of Lou Malnati’s!

Categories: Books / Media, chicago, Exotic Travel, Food, food blog, Food Review, Hamburgers, Memoirs, Pop Culture, Recipes, Restaurants, Travel Memoir, Wacky Food

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18 replies

  1. My dfavourite is the thin and crispy but that pizza had me drooling and wanting a slice nearly as much as I could eat one of Manny’s that salt beef looks so tasty…


    • Carol, the key to a “Deep Dish” is to get it large…so there is enough filling to balance all the dough…it’s really tasty and the Manny’s sandwich was incredible! Thanks for commenting, always great to hear from you!


  2. What a great story! I wonder if Pizzeria Uno is a take-off, or his actual restaurant. Thin crust has become so popular. I’m ready for a deep dish!


  3. Yummy post, John. Have a great week. Hugs on the wing!


  4. Looks amazing! In my opinion, deep dish is the only way to go.


  5. This pizza looks delicious. It is interesting to have the dough up the sides, I’ve not seen that done with pizza. It’s more like a pie.


  6. As luck would have it, I am having a pizza for dinner later, so this didn’t make me want something I haven’t got available. It is a ‘Finest’ fresh one, bought in a shop, but not as thick and deep as your Chicago one. Nonetheless, I will add small piquant peppers, black olives, and asparagus, then wash it down with some cheap Chianti! 🙂
    Best wishes, Pete.


    • That sounds like a great feast Pete…I only get the largest deep dish available, so there is enough stuffing – otherwise the bottom and sides make it too “bread-y” for me! I love sauce, cheese olives and meat!


  7. I love deep dish pizza!



  1. Domino’s Has A “Fish ‘n’ Chips” Pizza! It’s Real And Here’s Where You Can Find It! “What The Friday!?!?!?!” – johnrieber

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