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Gluten Free Chicago Style Deep Dish Pizza

Gluten Free Chicago Style Deep Dish Pizza

I felt the desire the other day to make some Chicago style deep dish pizza. I was looking around at some recipes and found one that used Caputo Fioreglut (GF wheat starch, so not safe for wheat allergy), which I had around and wanted to try. I've had it in pizza previously at restaurants, just haven't cooked with it.

Original Recipe from Wheat by the Wayside

Ingredients

Crust

  • 225g Caputo Fioreglut GF Flour (I believe you could use another GF flour just fine if you need wheat free or don't trust this blend, though I have not tried it with this recipe)
  • 25g cornmeal + additional for pan
  • 8g kosher salt
  • 8g Active Dry Yeast
  • 190g water (130⁰ F)
  • 113g salted butter + additional for pan

Sauce

  • 2x 28 oz can crushed tomatoes (I used 1x whole tomatoes with basil and 1x whole fire roasted tomatoes and crushed them)
  • 4 cloves garlic, minced
  • 1 Tbsp Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground

Italian Sausage

  • 1 lb ground pork
  • 1 Tbsp Pizza seasoning (I used Penzeys as it has most of the Italian sausage seasoning in it)
  • 1 Tbsp fennel fronds, minced

Additional Toppings

  • 1 medium onion, diced
  • 1 medium bulb fennel, diced
  • 6 jalapenos, cored and diced

These were my choice this time, I would also consider pepperoni, or plain sausage, or pepperoni and hot honey. Can get inspiration from Lou Malnati's or another Chicago restaurant or do your own thing!

Cheese

  • 4 oz Provolone cheese, shredded
  • 12 oz whole milk Mozzarella cheese, shredded
  • 2 oz Parmesan cheese, grated + additional for pan

Directions

Crust

  1. In a small bowl, mix yeast with about 20g of water and set aside for 5 minutes.
  2. In bowl of stand mixer, whisk together Caputo Fioreglut, cornmeal, salt.
  3. Add yeast mixture to flour blend.
  4. Using paddle attachment of mixer, mix on low speed, and drizzle water into flour mixture into fully incorporated.
  5. Scrape down bowl with a spatula, and add softened butter. Mix on medium speed, stopping occasionally to scrape down sides of bowl. Mix until butter is fully incorporated and emulsified, about 3 minutes. Dough will be bright and glossy.
  6. Gather dough into a ball in the mixing bowl and cover with a tea towel.
  7. Allow to proof in a warm place for 1 hour until doubled in size.

Sauce

  1. Dump tomatoes into a strainer over a bowl.
  2. If using whole tomatoes, crush tomatoes, squeezing out as much liquid as possible.
  3. Set aside tomato water for another purpose or discard. I like to mix into scrambled eggs or omelets. Could use for sauces, etc.
  4. Pour strained crushed tomatoes into a mixing bowl.
  5. Add Italian seasoning, salt, pepper, and garlic.
  6. Mix well.
  7. Set aside until ready to use.

Italian Sausage

  1. Mix pork with Pizza Seasoning and fennel fronds.
  2. Heat a saute pan on medium-high heat.
  3. Add your preferred cooking oil.
  4. Add pork mixture to pan in a sheet about 1/8" thick and brown, flipping occasionally.
  5. When browned and each side, remove from heat and drain. Don't worry about cooking through at this point.

Caramelized Onions

  1. Heat preferred cooking oil in a saute pan on medium heat.
  2. Add diced onions.
  3. Season with kosher salt and black pepper.
  4. Stir occasionally until desired level of caramelization.
  5. Remove from heat and set aside.

Sauteed Fennel

  1. Heat preferred cooking oil in a saute pan on medium heat.
  2. Add diced fennel.
  3. Season with kosher salt and black pepper.
  4. Stir occasionally until desired level of caramelization.
  5. Remove from heat and set aside.

Pan-Seared Jalapenos

  1. Heat preferred cooking oil in a saute pan on medium heat.
  2. Add diced jalapenos.
  3. Season with kosher salt and black pepper.
  4. Stir occasionally until desired level of sear.
  5. Remove from heat and set aside.

Assembly and Cooking

  1. Preheat over to 425⁰ F.
  2. Grease a 10 inch cast iron pan or other pan at least 1.5 inches deep with butter.
  3. Sprinkle cornmeal around the bottom and sides of the pan liberally.
  4. Sprinkle the additional grated Parmesan cheese along the bottom of the pan.
  5. Turn the dough into the center of the pan.
  6. Press the dough out along the bottom of the pan.
  7. Pull the dough up along the sides of the pan to create the edge of the crust.
  8. Line the top of the crust with Provolone cheese.
  9. Add the Mozzarella cheese on top of the Provolone cheese. (Or mix the Provolone and Mozzarella and just do one layer of the two combined, which is what I did.)
  10. Add layers of toppings, one at a time, spreading across the cheese. I did onions on bottom, then fennel, then jalapenos, then sausage.
  11. Add the tomatos on top of the sausage and spread across the pizza.
  12. Sprinkle the Parmesan cheese across the tomatoes.
  13. Carefully place pan in center of oven. It will be heavy.
  14. Bake for 45-70 minutes until internal temperature of pizza reaches 190⁰ F.
  15. Remove from oven and allow to cool for at least 10 minutes before cutting and serving.
  16. Enjoy!

Should make at least 6 slices. I get 8, and my wife and I each eat 1 slice per meal. They are very filling!