Best Homemade Deep Dish Pizza Ever - Gluten Free - Dads That Cook
By Jason Glover
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!
Using a stand mixer with paddle - Alternatively a powered hand mixer with dough hooks
Mix yeast and water together in a bowl, then add to mixer
Add flour to the mixer and set mixer to slow speed for about 1 minute
Move mixer to fast speed and mix for 3 minutes
Scrap sides into the middle
Add salt and mix at slow speed for 1 minute
Switch to fast speed and mix for 2 minutes
Scrape sides to the middle
Add olive oil, then restart mixer at slow speed for 1 minute
Switch to fast speed for 2 minutes
Total mix time is 9-10 minutes
Final product will be tacky / sticky, like frosting
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)
Refrigerate for 8-24 hours, to let the dough form
Lightly oil or grease an 8x10 pan, or round equivalent (cast iron skillet, pyrex, cake pan, Detroit style pan)
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
Set aside and let proof for 3 hours
While proofing, preheat oven or smoker/grill to 500-550 degrees
Par bake dough for 10-15 minutes until you’ve got some color
Top with cheese, then toppings (not sauce) and bake again 10-15 minutes, until edges are carmelized and cheese is melted
Slice and top with warm sauce and serve
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
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.
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
Directions
Using a stand mixer with paddle - Alternatively a powered hand mixer with dough hooks
Mix yeast and water together in a bowl, then add to mixer
Add flour to the mixer and set mixer to slow speed for about 1 minute
Move mixer to fast speed and mix for 3 minutes
Scrap sides into the middle
Add salt and mix at slow speed for 1 minute
Switch to fast speed and mix for 2 minutes
Scrape sides to the middle
Add olive oil, then restart mixer at slow speed for 1 minute
Switch to fast speed for 2 minutes
Total mix time is 9-10 minutes
Final product will be tacky / sticky, like frosting
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)
Refrigerate for 8-24 hours, to let the dough form
Lightly oil or grease an 8x10 pan, or round equivalent (cast iron skillet, pyrex, cake pan, Detroit style pan)
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
Set aside and let proof for 3 hours
While proofing, preheat oven or smoker/grill to 500-550 degrees
Par bake dough for 10-15 minutes until you’ve got some color
Top with cheese, then toppings (not sauce) and bake again 10-15 minutes, until edges are carmelized and cheese is melted
Slice and top with warm sauce and serve
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
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.
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
