Gluten-free deep-dish pizza

Name: Gluten-free deep-dish pizza
Cook time: 15 min
Ingredients: 250 each m warm water; 2 tsp dried yeast; 5 each m caster sugar; 500 ml gluten-free plain flour; 8 each m gluten-free baking powder; 0 each Pinch of salt; 36.4 each m olive oil; 420 each jar cherry tomato and basil pasta sauce; 250 ml grated reduced-fat pizza cheese

Kim Meredith · taste.com.au · 2013 · Original

Chicago Deep-Dish (asserted)

Chicago Deep-Dish (Chicago): buttery cornmeal crust in deep pan, cheese UNDER sauce (Uno/Malnati), ~2" deep, 35-45 min bake

Style norms: 50–60% hydration · 425–500°F bake (this recipe: 446°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

750g

Water

—

Hydration

—

Salt

—

Yeast

1.12%

Oil

—

Sauce

420g

Cheese

—

Dough weight

758g

Process

Bake temp

446°F / 230°C

Bake time

15-15 min

Oven

home standard

Surface

cast iron pan

Ingredients (9)

flourm warm water—
yeastdried yeast2 tsp · 8.4g
flourm caster sugar—
flourgluten-free plain flour500 ml · 500g
flourm gluten-free baking powder—
saltPinch of salt—
oilm olive oil—
sauce tomatojar cherry tomato and basil pasta sauce420g
flourgrated reduced-fat pizza cheese250 ml · 250g

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesexanthan gum1 tsp · 4.2g
over cheesem polenta
over cheeseHungarian Salami100g
post bakeFresh basil leaves

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (4)