Gluten Free Detroit-style Deep Dish Pizza
Adapted from the Detroit Style pizza recipe from the book No Gluten, No Problem Pizza (Amazon) but modified slightly because I'm allergic to quinoa. If you have food allergies, you should definitely buy that book. If you don't have goofy combinations of allergies like I do, there are some awesome recipes for all kinds of different types of pizza in there.
Ingredients:
- 245 grams warm water
- 2 teaspoons sugar
- 2-1/2 teaspoons active dry yeast
- 106 grams white rice flour
- 58 grams amaranth flour
- 51 grams tapioca starch
- 44 grams potato starch
- 2-1/2 teaspoons ground psyllium husk
- 3/4 teaspoon salt
- 2 tablespoons olive oil for the dough, plus a bit more for the pan
- (I think I might have added a little baking powder at one point in time, and I think it helps, but I don't remember how much.)
- Pasta sauce
- Cheese
- Toppings
Dishes you'll have to wash:
- Too many to count. A whole heck of a lot of dishes. This is one of the more cleanup-inducing recipes I've made. Part of the reason I don't make it often. (I'm changing this recipe a little bit as I'm writing it to try to minimize the number of dishes for the next time I make it.)
- Cast iron skillet which you have already seasoned with an oil you're not allergic to
Instructions:
- Combine water, sugar, and yeast in a small bowl to let the yeast bloom. Start 5 minute timer.
- In another bowl, combine rice flour, amaranth flour, tapioca starch, potato starch, psyllium husk, and salt.
- When the 5 minute timer from step 1 is done and the yeast is foamy, combine it into the dry mix from step 2.
- Add 2 tablespoons of olive oil. Mix until smooth but do not overmix.
- Oil the bottom so it doesn't stick to the bowl and let it rise for a total of 90 minutes.
- Once that is rising, set a timer for 45 minutes so you know when to start preheating the pan.
- When the 45 minute timer from step 6 goes off, preheat the oven to 300°F.
- Place empty pan in oven to heat soak it before you put the dough in. This significantly helps keep it from sticking to the pan.
- Set a timer for 45 minutes for the heat soak of the pan.
- When that's done, the dough will have risen for 90 minutes total (45+45). It is now time to put the dough in the pan.
- Thoroughly oil the pan. You may need to add oil and brush it around with a silicone brush or a paper towel. Make sure every surface of the pan is well-coated. Be careful with this step because the pan will be hot, and quite likely near the smoke point of olive oil depending on how well calibrated your oven is.
- Place the dough into the pan and press it out into a mostly-even layer all the way around. Be careful because the pan is hot.
- Partially bake the dough for 40 minutes.
- Take the dough out and raise the oven temperature to 450°F.
- Add sauce, cheese, and toppings as you wish. I would suggest running the cheese all the way out to the edge so it melts, fries from the pan a bit, and gives a nice crispy edge.
- Bake for another 15 minutes or so or until the cheese is brown.
- Remove from oven, shut off oven, remove the pizza from the pan, let it cool for a few minutes, and cut it.
