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Best Homemade Deep Dish Pizza Ever – Gluten Free

Best Homemade Deep Dish Pizza Ever – Gluten Free

Best Homemade Deep Dish Pizza Ever - Gluten Free | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

This is the best deep dish pizza I have ever had and it was the first time I ever made pizza from scratch! You will not believe how incredibly tasty this pizza is and you won't believe it was gluten free either. So darn good!

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Yields8 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Dough
 3 ⅓ cups cold water
 5 tsp salt
 5 tsp olive oil
Toppings
 10 oz shredded cheese, mozzarella & gouda about 50/50 blend
 10 oz Pancetta, pepperoni or salami (whatever you like)
 28 oz 1 can of San Marzano Tomatoes, drained well and crushed fine
 finely chopped basil
 spinach
 fresh thyme
 grate parmesan cheese to sprinkle on
 salt - peper to taste

Mixing Process
1

Using a stand mixer with paddle - Alternatively a powered hand mixer with dough hooks

2

Mix yeast and water together in a bowl, then add to mixer

3

Add flour to the mixer and set mixer to slow speed for about 1 minute

4

Move mixer to fast speed and mix for 3 minutes

5

Scrap sides into the middle

6

Add salt and mix at slow speed for 1 minute

7

Switch to fast speed and mix for 2 minutes

8

Scrape sides to the middle

9

Add olive oil, then restart mixer at slow speed for 1 minute

10

Switch to fast speed for 2 minutes

11

Total mix time is 9-10 minutes

12

Final product will be tacky / sticky, like frosting

13

Cut into 4 equal size (400 grams) balls and wrap in plastic wrap (oil your hands when handling the dough, it helps the dough not stick)

14

Refrigerate for 8-24 hours, to let the dough form

Baking Process
15

Lightly oil or grease an 8x10 pan, or round equivalent (cast iron skillet, pyrex, cake pan, Detroit style pan)

16

Press the dough, very gently, into the pan until stretched to the corners. It will tear easily, so take your time and oil hands as needed

17

Set aside and let proof for 3 hours

18

While proofing, preheat oven or smoker/grill to 500-550 degrees

19

Par bake dough for 10-15 minutes until you’ve got some color

20

Top with cheese, then toppings (not sauce) and bake again 10-15 minutes, until edges are carmelized and cheese is melted

21

Slice and top with warm sauce and serve

NOTES
22

1 Bag of Caputo Gluten Free Flour makes 4 dough balls for 4 pizzas. You can freeze the ones you don't use and make them later

23

Applying the cheese - make sure to add the cheese around the rim of the pizza so when it bakes it's make a crunchy crown.

24

Toppings - use whatever you like. This pizza had no sauce. Add a little olive oil and lightly salt the top with Kosher salt then add your toppings. Don't put any sauce or other ingredients along the edge only the cheese. Keep the toppings in the center

 

Recipe Resource: Pitmaster Matt Frampton 

Ingredients

Dough
 3 ⅓ cups cold water
 5 tsp salt
 5 tsp olive oil
Toppings
 10 oz shredded cheese, mozzarella & gouda about 50/50 blend
 10 oz Pancetta, pepperoni or salami (whatever you like)
 28 oz 1 can of San Marzano Tomatoes, drained well and crushed fine
 finely chopped basil
 spinach
 fresh thyme
 grate parmesan cheese to sprinkle on
 salt - peper to taste

Directions

Mixing Process
1

Using a stand mixer with paddle - Alternatively a powered hand mixer with dough hooks

2

Mix yeast and water together in a bowl, then add to mixer

3

Add flour to the mixer and set mixer to slow speed for about 1 minute

4

Move mixer to fast speed and mix for 3 minutes

5

Scrap sides into the middle

6

Add salt and mix at slow speed for 1 minute

7

Switch to fast speed and mix for 2 minutes

8

Scrape sides to the middle

9

Add olive oil, then restart mixer at slow speed for 1 minute

10

Switch to fast speed for 2 minutes

11

Total mix time is 9-10 minutes

12

Final product will be tacky / sticky, like frosting

13

Cut into 4 equal size (400 grams) balls and wrap in plastic wrap (oil your hands when handling the dough, it helps the dough not stick)

14

Refrigerate for 8-24 hours, to let the dough form

Baking Process
15

Lightly oil or grease an 8x10 pan, or round equivalent (cast iron skillet, pyrex, cake pan, Detroit style pan)

16

Press the dough, very gently, into the pan until stretched to the corners. It will tear easily, so take your time and oil hands as needed

17

Set aside and let proof for 3 hours

18

While proofing, preheat oven or smoker/grill to 500-550 degrees

19

Par bake dough for 10-15 minutes until you’ve got some color

20

Top with cheese, then toppings (not sauce) and bake again 10-15 minutes, until edges are carmelized and cheese is melted

21

Slice and top with warm sauce and serve

NOTES
22

1 Bag of Caputo Gluten Free Flour makes 4 dough balls for 4 pizzas. You can freeze the ones you don't use and make them later

23

Applying the cheese - make sure to add the cheese around the rim of the pizza so when it bakes it's make a crunchy crown.

24

Toppings - use whatever you like. This pizza had no sauce. Add a little olive oil and lightly salt the top with Kosher salt then add your toppings. Don't put any sauce or other ingredients along the edge only the cheese. Keep the toppings in the center

Best Homemade Deep Dish Pizza Ever – Gluten Free

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