So, I'm watching TV and I see this AMAZING pizza! So gooey, cheesy, flaky, buttery? and all the customers were just raving... This sends me on a search.

Meanwhile, I know how to make regular thin crust pizza using my own sourdough starter, so I'm thinking I'll start with that. I made a base pizza dough, and then I did some research while it was resting.

I see the video on Malnati's site and note that their dough is pretty loose AKA wet and definitely not the stretchy kind you can throw over your head. Hmmmmmm.

So then I find this blogger who gives instructions for folding butter into the dough AKA "Laminating" to make it flaky... Then I read after Laminating, you must let it rise in the fridge overnight or 48 hours for the best flavor! She also uses cornmeal in her dough, but Malnati's only uses it to prevent sticking in the baking process.

The recipe is listed on Food Network on Throwdown, but we all know they are leaving crucial stuff out!

I'll admit to not using yeast. But my starter is really active and it makes me happy to use it. Some reviews I read say that Lou Malnati uses crisco, and I could see that used in a Laminating process to achieve flakiness, but I'd just rather use butter.

Planning on putting this bad boy together tomorrow night, baking it in a cast iron pan with corn meal on the bottom to prevent sticking. It's been laminated and is in the fridge for 26 hours or so till I take it out to bake it tomorrow night.

I'd love to hear if you have had the original Lou's, or if you have a Copycat Recipe!

Thanks