Absolutely a new favorite version of GF pizza around our house. The crust ends up so tasty and crispy. Inspired by a recipe on GFtable.com, then tweaked to my preference, with some variations offered for the filling, and my preferred method for putting it into pans. If you don't have a large cast iron, you can make this in a glass 9x13 pan. Or, if you need to feed a crowd, double the recipe and make one cast iron and one 9x13. I've done this several times now, and both turn out delicious. It's a little crispier when made in the cast iron, but both methods have received rave reviews by family and friends. Enjoy!
Mmmmm... fresh from the oven deep-dish pizza!
The cheese will ooze, so it's basically impossible to get a decent photo of a slice of deep dish. But, it sure tastes amazing.
Deep Dish Pizza!
Preheat oven to 375 F. *Do not use convection.* Place the rack on the lowest shelf. (I know this is weird, but it really is needed for this recipe). Place your second rack on the highest shelf. (You'll use this for the last 3-5 minutes of baking).
In a mixer, combine:
1 1/2 cups Kristin's Gluten-Free Flour Mix
1/2 cup cornstarch
1 tsp salt
1 Tbsp baking powder
1 Tbsp quick/rapid-rise yeast
1 Tbsp sugar
Add and beat 4-5 minutes:
1 1/4 cup warm water
2 Tbsp olive oil
In a 12" cast iron pan OR 9x13 pan (or similar sized dish), add and swirl around until the pan is evenly coated:
2-3 Tbsp olive oil
To help with spreading the dough evenly over the olive oil, I like to place the dough in a large freezer ziploc, snip off a corner, and then pipe the dough as evenly as I can over the olive oil, varying where I pipe to avoid having all the oil shift to the edges of the pan. (I usually end up piping in a circular manner, but it's forgiving/flexible).
Piped in, then left to rise.
Spread gently with a spatula, if needed. Let rest and rise in the pan, uncovered, for 30 minutes in a warm location. The dough should look nicely puffed up. Prepare your toppings, below, while this is rising.
Risen and ready for toppings.
Toppings to Prep:
While the dough is rising, prepare the toppings:
One large mozzarella ball, thinly sliced OR ~ 2 cups grated mozzarella
1/4 cup Parmesan Reggiano (or similar)
pepperoni or roasted veggies, if desired - nothing that will leak water during cooking
Sauce - a couple options below:
Sauce option 1:
Into a bowl, mix together:
1 large can of diced tomatoes, drained
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1-3 tsp Italian herb blend (depending on preference and how it looks)
Sauce option 2: (this makes a lot of sauce, to be used for another meal)
In a large saucepan, bring to a simmer:
1 jar favorite spaghetti sauce + 1 can diced tomatoes
OR
1 large can diced tomatoes
and the following:
1 tsp garlic powder
2-3 tsp Italian herb blend
1/2 tsp pepper
1/4-1/2 tsp salt
1/2 tsp baking soda (Optional, can be used to help cut the acidity) *If you add this, the entire pot of sauce MUST simmer for at least 20 minutes before using to cook off the baking soda. If you struggle with the acidity from tomatoes, this is the most amazing trick to help avoid post-meal stomach aches.*
After the 30 minute, rise, Top the pizza crust:
Order of toppings:
1. 3/4 of mozzarella cheese
2. sauce
3. pepperoni or other toppings (roast veggies, etc.)
4. remaining mozzarella & parmesan
5. chili flakes, basil, or other dry herbs.
Some detailed descriptions of how to top the pizza:
Top the dough with 3/4 of your mozzarella cheese. Aim to leave the outer edges uncovered and try to make sure the dough is thoroughly covered with cheese so your sauce won't leave down onto the dough.
Cheese added.
On top of the mozzarella add the sauce. Aim to add a lighter layer of sauce. If adding pepperoni or other toppings, add them on top of the sauce.
Top with the remaining mozzarella and parmesan.
You can sprinkle with chili flakes, if desired.
Chunky sauce and extra cheese.
Bake the pizza on the bottom rack of the oven for 22-25 minutes at 375 F. Move the pizza to the top rack for a final 3-5 minutes to allow the cheese to cook a bit more.
Let rest 5-10 minutes, then slice and enjoy!
Fresh from the oven - a double batch.
A 9x13 - lovely and browned and crispy, as well.
Mmm.. ready to eat!
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