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Deep Dish Chicago Style Pizza
My favorite Pizzeria, back in my gluten-eating days that is, served the most amazing deep dish Chicago Style Pizza I had ever eaten!! Man I miss that pizza! Who says we non-gluten eaters have to go without our favorite dishes? Certainly not me! I finally have a delicious gluten-free version of that pizza for you! Your're welcome! I used my pizza crust recipe and Emeril Legasse's technique, cheese on the bottom and sauce on the top. This method keeps your crust from getting soggy. Brilliant! Ingredients
- 1 Recipe for pizza crust (enough for a 12 inch pan) *Link below
- large cast iron skillet or 12 inch baking dish
- oil for your pan
- Gluten-free pizza sauce or marinara sauce
- Toppings of choice
- Mozzarella cheese
- Italian herb blend
- 1 tablespoon olive oil or melted butter
- 1/4 teaspoon garlic powder
Directions
- Preheat your oven to 450F.
- Combine the garlic powder with 1 tablespoon of olive oil or melted butter, set aside.
- Prepare the dough according to recipe's directions.
- Prepare your work surface with parchment paper that has been lightly floured.
- Heavily oil your pan, this ensures the crust won't stick and gets nice and crispy!
- Place the dough on top of the parchment.
- Using floured hands, flatten the dough into a circle a little smaller than your pan.
- Pick up the crust, still on the parchment, and flip the crust over into your prepared pan. Using oiled hands, gently press the dough at least 3/4 inch up the sides of the pan.
- Allow the crust to rise in a warm place for 15-20 minutes. Par-bake the crust for 10 minutes.
- Top the crust with as much mozzarella cheese as you wish and lightly sprinkle with Italian herbs.
- Add your favorite pizza toppings.
- Then smother them with pizza sauce or marinara sauce.
- I added an Italian cheese blend to the top of my pizza but that is optional.
- Place the pan into your oven and bake for an additional 20-30 minutes, until golden brown.
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