Just in Time for the New Year–Deep Dish Pizza!

Happy New Year!  Welcome to GF Baking Free, a blog for people who keep a gluten-free lifestyle.  For 2016, I hope to work on easily prepared recipes that help us maintain a healthy, gluten-free diet.  In January and February, I plan to work on main dishes and breads that are so flavorful you can serve them to anyone–gluten-free or gluten-full!  People should be able to incorporate these recipes into their diet and really enjoy their meals.

Now, I am not a specialist in culinary arts although I did take several cooking/baking/nutritional classes when I majored in Home Economics.  However, they were minimal as that was not my major.  I am a wife, mother and working woman.  I know the stresses of modern life so I can empathize with you, especially if you are new to the world of gluten-free living.  I have found that baking and cooking from scratch allows me to control what my family is eating.  There is less chance of cross-contamination and fewer health issues.  Yes, it can be time consuming.  I recommend that you have homemade mixes and breads available all the time for quick, easy meal planning. My blog already has recipes for easy bread and homemade, gluten-free baking mix.  Both are helpful to have in the pantry.

There are still a few things I miss being able to pick up at the market because I haven’t found a brand that satisfies me and my family.  Some of these are breads and rolls, such as pita bread or Hawaiian bread, and pizza, especially a truly good, deep dish pizza.  For the New Year celebration, I worked on the following recipe and my family truly enjoyed it.  Let me share it with you.  Remember, once you have prepared the crust, you can fill it with anything your family likes–make it truly your own!

Deep Dish Pizza
 
Author:
Ingredients
  • 2 cups Baking Free™ gluten-free All Purpose Flour (248 g)
  • ¼ cup coarsely ground yellow cornmeal
  • 1 tablespoon instant yeast (be sure to use instant, Rapid Rise or Bread Machine)
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 4 tablespoons canola oil
  • ¾ cup warm water (about 100 degrees)
  • 1-2 tablespoons olive oil for drizzling
    For filling:[br]
  • Your preferred Pizza sauce, sliced Mozzarella or Provolone cheese, veggies and meats as desired
Instructions
  1. In a food processor bowl, place the flour, cornmeal, yeast, sugar and salt and pulse to mix. To the flour mixture, add 4 tablespoons oil and water in a steady stream. Pulse while add ing the liquid and continue until the dough comes together. Dough will be moist.
  2. Place the dough in another medium bowl, and drizzle with olive oil. Turn over so entire ball is lightly covered with oil. Cover the bowl with plastic wrap and place it in a warm area to rise for about 1 hours. It should get to be 1½ times the original volume.
  3. After the dough has risen, wrap in the plastic wrap (do not punch down) and place it in the freezer for about 15 minutes.
  4. When you are ready to make the pizza, preheat oven to 425 degrees F. Liberally oil a 9-inch spring form pan, bottom and sides. On a lightly floured plastic sheet, gently press out the dough into a circle about 10 inches in diameter. Transfer the dough into the pan (I flipped it into the pan using the plastic wrap) and press dough up the sides of the pan about 1½ inches, tapering the top to a point so this are won't burn.
  5. After you have pressed the dough into the pan, dot the dough with unsalted butter to give the dough that buttery flavor. Lay 3-4 slices of Mozzarella or Provolone cheese on the bottom of the pizza. This helps separate the crus and the fillings as they bake. Then Layer whatever you like to fill the pizza. Suggestions include, sausage, pepperoni slices, vegetables, etc. Sprinkle with herbs, if desired (oregano and basil are traditional). Top with the pizza sauce and sprinkle with Parmesan cheese.
  6. Tent the pan with aluminum foil and bake for 20 minutes in the center of the preheated oven. Remove the foil and sprinkle with shredded Mozzarella cheese, if desired. Bake for an additional 10 minutes until sauce is bubbling and cheese has browned. Cool in pan for at least 10 minutes. Remove from pan and serve. Makes 1 9-inch deep dish pizza.

 

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