Best Gluten Free Deep Dish Chicago Style 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.

TRUE CHICAGO-STYLE DEEP-DISH PIZZA

Steps:

• Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
• Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
• Position an oven rack in the middle of the oven and preheat to 450 degrees F.
• Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
• Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!

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.

CHICAGO-STYLE DEEP-DISH PIZZA

Steps:

• Move oven racks to lowest positions. Heat oven to 425°F. Grease 2 (15x10x1-inch) pans or 4 (9-inch) round cake pans with olive oil. In large bowl, dissolve yeast in warm water. Stir in Bisquick mix and oil; beat vigorously 20 strokes.
• Turn dough onto surface generously dusted with Bisquick mix; gently roll in Bisquick to coat. Knead about 60 times or until smooth and no longer sticky. Let dough rest 5 minutes. (At this point, dough can be covered and refrigerated for up to 24 hours.)
• Divide dough in half. Pat each half of dough in bottom and up sides of pans. Or divide dough into fourths and press in bottom and up sides of round pans.
• Reserve 1 cup of the mozzarella cheese. Sprinkle remaining mozzarella cheese over crusts. Top with sausage, desired vegetable toppings and tomatoes. Sprinkle with oregano and Parmesan cheese. Sprinkle with the reserved mozzarella cheese.
• Bake 20 to 25 minutes (switching top and bottom pans halfway through bake time) or until crust is brown and cheese is melted and bubbly. Immediately cut pizza into pieces. Let pizzas stand a few minutes for easier serving.