Method: Deep Dish Pizza

Delicious Deep Dish Pizza

Delicious Deep Dish Pizza

What food do you miss most as a Celiac?  Mine is pizza… but not just any pizza: I miss beautiful, delicious, butter-soaked deep dish pizza… with simple toppings, a sweet tomato sauce and soft and crunchy crust.  So, I made one… cuz I’m cool like that. 😉

Ingredients:
1 1/2 c. rice flour
1/2 c. acorn flour (found in Asian markets)*
1/2 c. tapioca starch
1/2 c. corn starch
1 tblsp. xanthan gum
1/2 tblsp. salt
1 stick butter, divided into 3 tblps and 5 tblsp and melted
1 1/2 c. lukewarm water
2 tblsp. granulated sugar
2 tblsp. active dry yeast
1 egg
3 egg whites
1 tsp. white wine vinegar
spices to taste (ie. black pepper, dried basil, dried garlic, dried rosemary)
pizza sauce (canned or homemade)
assorted pizza toppings

Directions:
1.  Combine flours, starches, gum and salt in the bowl of your mixer.  I’m too lazy to own a sifter, so instead, I mix them up on low to aerate and combine everything.

Flours in mixer

Flours in mixer

2.  While you’re mixing flour, proof your yeast.  Combine the lukewarm water and the sugar and stir.  Add yeast and stir again.  I like to use a big mug for this, but use whatever you’ve got.  Your yeast is proofed (that is, it’s awake and active) when it starts to foam and sorta looks like a smelly beer. 🙂

This is properly proofed yeast

This is properly proofed yeast

3.  While your yeast is proofing, crack your eggs into a bowl.  Remember, one whole egg and 3 whites.  To seperate the yolk from the white, crack the egg in the middle and gently pull the two halves apart above your bowl.  Pass the yolk between the two pieces of shell a few times, until most of the white is out.  I’ve never successfully gotten it all, so don’t sweat it if a little bit of white is left.  You can freeze the yolks for use later, or toss them.  I never use as many yolks as whites, so I opt to feed them to my garbage disposal.  Also, don’t freak if a little extra yolk falls in the bowl, you’re not making angel food cake, it’s not that critical (but that’s no excuse to be sloppy). 🙂

Delicious raw eggs... yum

Delicious raw eggs... yum

4.  Add your 3 tblsp of melted butter and your vinegar to the flour and combine.  Add eggs and combine.  Add your spice selection and combine.  Add yeast slurry.  Mix well, and for longer than seems right.  Somewhere in the neighborhood of 5 minutes should be about right.

Mixed up dough

Mixed up dough

5.  In the meantime, prep your pizza pan.  If yours is 1000 years old like mine, you should spray it liberally with nonstick cooking spray.  If it’s nonstick and still in good shape, don’t spray it unless you want your pizza to stick (it’s sort of counter-intuitive that way).  Preheat your oven to 400 degrees F.

Prepped pizza pan, pizza dough and a silicone spatula

Prepped pizza pan, pizza dough and a silicone spatula

6.  When you’re done mixing up the dough, which is a weird word for something that’s more like sticky mud, use a spatula or gloved hands to work it onto the pizza pan and into a circular shape.  I use my hands, but that’s just me.  It’s not going to be perfect, so we just need to accept that. 🙂  Allow the dough to rise for about 30 minutes uncovered.  Brush the dough with part of the 5 tblsp of butter, leaving enough to brush the crust around the outside again.

Shaped dough on pan prior to rise

Shaped dough on pan prior to rise

Dough after rise and brushed with butter

Dough after rise and brushed with butter

7.  Parbake your pizza crust for about 25 minutes for a chewy pizza, longer for more crunch.   I would think another 10 minutes or so wouldn’t hurt it any.

Parbaked pizza crust

Parbaked pizza crust

8.  Top your pizza, starting with your tomato sauce (you won’t need as much as you think, so go easy on it), then toppings and cheese.  I like to alternate between toppings and cheese for a layered effect.  Brush the crust that’s around the edge with the remainder of the butter and put back into the oven for about 10 minutes or until your cheese is bubbly (if you’re using cheese).  Allow to cool for 10 minutes before cutting.

My topped pizza, with pepperoni, pineapple and sharp cheddar cheese.

My topped pizza, with pepperoni, pineapple and sharp cheddar cheese.

Pizza Accomplished!!!

Pizza Accomplished!!!

* Note: Acorn flour has so far been the best option for this dough, however, if you cannot find it and don’t want to make your own, any high protein, moderate to high fat flour should do just fine.  I’ve used garbanzo with a lot of success, but the flavor is not as good.  Also, acorn flour may be found as Acorn Starch due to a common mistranslation. *

9.  Other uses for this recipe include sandwich bread (dump in a loaf pan, allow to rise for 90 minutes, bake for 45 at 400 F) or rolls (fill cupcake tins about 3/4 of the way, allow to rise 90 minutes and bake for something like 25-35 minutes at 400 F).  You’ll know that the bread is done by thumping it.  If it rings hollow, you’re probably there.  This makes an incredible loaf of crusty bread.  Very nice for sandwiches and for rolls to go with soup.

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