Chicago Style Deep Dish Pizza

Makes 2 Chicago style deep dish pizzas

(Adapted from a recipe by king arthur for pan pizza)

3 1/2 cups (546g) King Arthur Gluten-Free All-Purpose Flour

4 tablespoons (28g) nonfat dry milk

1 teaspoon baking powder

2 teaspoon (12g) salt

2 teaspoon xanthan gum

4 teaspoons sugar

1/4 cup corn meal

2 cup lukewarm water

4 tablespoons (50g) olive oil 

2.5 teaspoons yeast

Butter for the pans

Sauce

Toppings- mozzarella, provolone, italian sausage, pepperoni, bell pepper, onion, etc. If using mushrooms saute first because they create too much moisture in the pizza. 

-Place all dry ingredients except the yeast into stand mixer and mix

-into the warm water put the yeast and a small amount of the dry mixture stir

-Allow this to get nice and bubbly (10 minutes or so)

- Add yeast mix to dry ingredients and stir for 4 minutes

-Set aside to rise for an at least hour in the fridge

-when ready to start making the sauce get the dough out of the fridge and place it into the deep dish pan that has butter to keep the dough from sticking (better flavor!) Press down and  up the sides. You can try rolling it out but it doesn't really work. (I use an 8 inch round cake pan I think) 

-put cheese and whatever toppings you want in the crust. I usually put it back into the fridge at this point. 

-make the sauce (other recipe this takes 30ish minutes or more) 

-heat the oven to 425*

-When the sauce is done ladle the amount you want onto your pizza

-bake for 20 minutes then turn and bake at least 10 more. 

Enjoy!