"I haven't tried this yet but I had to reply to some of the comments. I will however be trying this out and will then reply with the results.

15 years ago, I helped build the Lawndale unit. During that time I met Marc Malnati personally and know him well enough to say, if he provided the recipe at all, it is authentic. Do a little research about how and why the Lawndale store came to be and you will understand what I mean.

I would like to see the bulk recipe before it was scaled down. sometimes these scaling down processes are to blame for an unsuccessful final product.

The cornmeal is generally used on the stone or pan so the crust doesn't stick. doing so and adding some to the dough provides a unique crust and crumb.

Also, in any of my bread/pastry work, I never use all purpose flour. always, always bread flour!!

"I havent tried this yet but I had to reply to some of the comments. I will however be trying this out and will then reply with the results.

15 years ago, I helped build the Lawndale unit. During that time I met Marc Malnati personally and know him well enough to say, if he provided the recipe at all, it is authentic. Do a little research about how and why the Lawndale store came to be and you will understand what I mean.

I would like to see the bulk recipe before it was scaled down. sometimes these scaling down processes are to blame for an unsuccessful final product.

The cornmeal is generally used on the stone or pan so the crust doesn't stick. doing so and adding some to the dough provides a unique crust and crumb.

Also, in any of my bread/pastry work, I never use all purpose flour. always, always bread flour!!