Deep Dish Gluten Free Pizza Dough

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Ingredients

Instructions

• To make the dough using bread flour, place the flour, cornmeal, yeast, and sugar in the bowl of your stand mixer (or a large bowl if you have a hand mixer with dough hooks). Use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the oil and water, and mix to combine. Using the dough hook attachment for your stand mixer or the dough hooks attached to your hand mixer, knead the dough until smooth (about 4 to 5 minutes). Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise, and cover with an oiled piece of plastic wrap or the oiled top of the bucket. Place the dough in the refrigerator for at least an hour and up to 3 days.

• To make the dough without bread flour, in a medium-size bowl or a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, cornmeal, yeast and sugar, and whisk to combine. Add the salt, and whisk again to combine. To the flour mixture, add the oil and the water and mix to combine. Press the dough into a disk and place it in a greased bowl or bucket, and cover with oiled plastic wrap or the oiled top to the bucket. Place the dough in refrigerator for at least an hour and up to 3 days.

• To shape the pizza dough, preheat your oven to 375°F. Grease two 8-inch round baking dish with sides that are at least 1 1/2 inches high, or 4 6-inch round pans. Set the pans aside. Remove the dough from the refrigerator and place on a lightly floured surface. Sprinkle lightly with extra flour and knead by folding it over on itself until it is smoother. This will be much easier if you used the bread flour recipe.

  Divide the dough into two or four equal portions (depending upon the size of your pans), and roll each into a ball. Working with one portion at a time, roll out the dough into a round that is about 1/4-inch thick, flouring the dough and the surface and moving it around to prevent sticking. Lift the prepared round of dough carefully into one of the prepared baking dishes and press it into the bottom and up the sides of the pan, as you would with a pie crust. Repeat with the remaining piece(s) of dough.

• To assemble the pizzas, brush the bottom of each crust with the melted butter. Divide the sliced cheese evenly between the crusts, covering the bottom surface of each completely. Divide the cubed pancetta between the crusts next, followed by the oregano leaves and the tomato sauce. Sprinkle the tops evenly with the Parmigiano-Reggiano cheese. Cover each pan loosely with aluminum foil, and place in the center of the preheated oven. Bake for about 30 minutes, or until the sauce is bubbling and the pancetta is very fragrant. Uncover the pizzas and continue to bake until the crust is browned and some of the moisture has begun to evaporated from the tomato sauce (about another 15 minutes).

• Remove from the oven and allow to cool briefly before removing from the pan, slicing into wedges and serving warm.

• Original “without bread flour” recipe published on the blog in 2012. Bread flour recipe adapted from Deep-Dish Chicago-Style Pizza on page 193 of Gluten Free on a Shoestring Bakes Bread (Da Capo 2013).