Gluten Free Chicago Style Deep Dish Pizza Recipes

GLUTEN FREE CHICAGO STYLE DEEP DISH PIZZA

Steps:

• 1. In the bowl of a stand mixer with the paddle attachment, dissolve the yeast with water and sugar. 2. Add the corn oil and blend. 3. Add the flour and salt and mix thoroughly for 4 minutes at medium speed, until the dough is smooth. 4. Add olive oil to a deep bowl. Place the dough ball into the bowl and turn it twice to coat it with the oil. 5. Cover the bowl with plastic wrap or a kitchen towel and let dough rise at room temperature for 2 hours. 6. Once the dough has doubled in size, start the sauce. In a mixing bowl, combine the canned ground tomatoes, oregano, basil and Romano cheese and mix together. You can alternatively use your favorite jarred sauce. 7. Set aside. 8. Preheat oven to 475°. 9. Coat the sides and base of a 12" x 1½" deep dish pizza pan or cake pan with olive oil or olive oil spray. 10. Spread and push the dough ball across the bottom of the pan and up the sides. 11. Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough. 12. Spread the tomato mixture evenly over the cheese. 13. Bake 25-30 minutes until crust is golden brown. 14. Remove from pan with two spatulas, slice and serve! Optional: sprinkle some grated Romano cheese or Parmesan cheese on top. Visit www.blendsbyorly.com for more recipes and baking tips.

GLUTEN-FREE DEEP DISH CHICAGO STYLE PIZZA

Steps:

• In a medium-size bowl or the bowl of your food processor, place the flour, xanthan gum, cornmeal, yeast, sugar and salt and stir or pulse to combine.
• To the flour mixture, add the 4 tablespoons of canola oil and the water in a steady stream, either pulsing in a food processor or mixing with a spoon or fork to combine. If you are using a food processor, pulse while streaming in the water, until a ball begins to form. Otherwise, stir constantly while streaming in the water and continue stirring until the mixture begins to come together. If the dough seems super sticky, add some more flour a tablespoon at a time, and stir or pulse to combine. Press the dough into a disk.
• Place the dough in another medium-size bowl and drizzle it with the olive oil. Turn the dough to coat it with oil. This will prevent a crust from forming on the dough while it is rising. Cover the bowl with plastic wrap and place it in a warm, draft-free area to rise until it is about 1 1/2 times its original volume (about 1 hour).
• After the dough has risen, wrap it in plastic wrap and chill for at least an hour.
• When you are ready to make the pizza, preheat your oven to 425° F. Grease well with canola oil a 12 inch round baking dish with sides that are at least 1 1/2 inches high. There are deep dish pizza pans (I have mini ones), but you can use a round cake pan or a spring form pan.
• Press the pizza dough evenly into the bottom of the pan and up the sides, leaving a small clean edge toward the top of the pan so there aren't exposed edges that can burn easily during baking. The corn meal will have made the pizza dough much less smooth and pliable than ideal, but it is worth it for the taste in the final product. Trust me.
• To assemble the pizza, use whatever ingredients you like. If you are up for it (as I always am), slather the bottom and sides of the crust with softened unsalted butter. Be up for it. It'll give the crust that buttery taste you get when it is baked in a well-seasoned buttered cast iron skillet. Then layer in slices of cheese (provolone works really beautifully, but really any cheese that isn't super soft will do just fine), then whatever else you like (sausage slices, pepperoni slices, pancetta cubes, sautéed vegetables, you get the idea), sprinkle in chopped fresh herbs (oregano and basil are really nice), cover with tomato sauce and a thin layer of finely grated Parmesan cheese.
• Tent the pan with aluminum foil, and place it in the center of the preheated oven.
• Bake for 20 minutes, uncover, and bake again until the sauce and cheese are bubbling and the crust is nicely browned (about another 10 minutes).
• Cool in the pan for at least 10 to 15 minutes. It should come right out of the pan. Serve right away.