Level up pizza night with gluten-free Chicago-style deep dish pizza! This authentic recipe features a rich and buttery crust, filled to the brim with a generous amount of gooey cheese, topped with a chunky tomato sauce!
In a mixer bowl, whisk together the Caputo Fioreglut gluten-free flour, cornmeal, kosher salt, and instant yeast.
Gradually add the warmed water (120-130°F) to the dry ingredients while mixing on medium speed. Blend until combined.
Add the softened butter to the dough and continue mixing until fully incorporated and the dough is smooth, about 2 minutes, scraping the sides as needed.
Transfer the dough to a greased bowl, cover with a kitchen towel or plastic wrap, and let it rise for 1 hour.
Optionally, refrigerate the dough, keeping it covered, for at least 1 hour or overnight (this makes the dough easier to work with).
Make the Tomato Sauce:
Place a fine mesh strainer over a small bowl and pour the crushed tomatoes into it, allowing excess moisture to drain. Gently press the tomatoes to remove any excess juice.
In a separate bowl, mix the strained tomatoes with minced garlic, Italian seasoning, kosher salt, and black pepper. Set aside.
Assembling the Pizza:
Preheat the oven to 425°F.
Generously grease a cast-iron or deep-dish pizza pan with softened butter. Sprinkle with a light dusting of cornmeal and some of the parmesan cheese.
Roll out the pizza dough on a piece of parchment paper, making it about 2 inches wider than your pizza pan.
Transfer the dough to the pan and press it evenly across the bottom and up the sides. If the dough extends beyond the top edge of the pan, gently fold it under and press to align with the top edge.
Layer provolone cheese slices on the dough, followed by shredded mozzarella cheese. Sprinkle half of the remaining grated parmesan cheese over the mozzarella.
Add desired toppings, then dollop and spread the tomato sauce evenly over the cheese and toppings. Sprinkle with parmesan cheese.
Bake the pizza in the preheated oven for 40-60 minutes, or until the crust is golden brown and the center is hot and puffed. The internal temperature should reach 190°F or higher.
Remove the pizza from the oven and, if desired, sprinkle with additional parmesan cheese. Allow it to cool for about 10 minutes before slicing and serving.
Notes
Weigh your ingredients. For the most accurate results, use a digital kitchen scale to measure the dough ingredients. Click the US/Cups button at the top of the list of ingredients for alternate measurements.
Plan ahead. The dough is easiest to work with when cold so plan to make the dough a few hours or even a day beforehand.
Watch your baking times. Depending on the pan you use, your pizza may cook quicker or need longer to bake. A thin aluminum pan is going to bake faster than the cast-iron pan.
Caputo Fioreglut is gluten-free but does contain gluten-free wheat starch and is not suitable for a wheat allergy.