Gluten-Free Detroit-Style Pan Pizza
Gluten-Free Detroit-Style Pan Pizza is a Sicilian-style recipe featuring a fluffy focaccia crust with golden brown, crispy edges. Plus, with just one rise of the dough, it's incredibly easy to make!
Servings: 9 servings
Equipment
- 1 8x10 dark non-stick pan or 9-inch square pan
Ingredients
For the Crust
- 225 grams Caputo Fioreglut gluten-free flour (See notes)
- 35 grams sorghum flour
- 3.5 grams instant yeast rapid rise or bread machine yeast (See notes)
- 6 grams kosher salt
- 240 grams water warmed to 120-130°F
- 21 grams olive oil
- 23 grams honey
Pizza Toppings
- 8 ounces mozzarella cheese
- 8 ounces pizza sauce
- 2.5 ounces cupping pepperoni or desired pizza toppings
Instructions
Make the Dough
- In the bowl of a stand mixer, combine the Caputo Fioreglut gluten-free flour, sorghum flour, instant yeast, and kosher salt.
- In a separate bowl, mix together the warm water, olive oil, and honey.
- Pour the wet ingredients into the stand mixer bowl with the dry ingredients.
- Using the stand mixer fitted with a paddle attachment, blend the ingredients on medium speed for 2 minutes until a smooth batter forms.
- Grease a dark non-stick (8x10 or 9-inch square) pan generously with olive oil. Place the dough in the pan and pat it out to the edges, ensuring it covers the entire bottom of the pan.
- Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 45 minutes to 1 hour, until puffy and almost doubled in size.
Bake the Pizza
- Preheat your oven to 450°F.
- Drizzle a bit more olive oil over the dough. Then use your fingertips to randomly dimple the surface to gently press down the dough a bit.
- Sprinkle the shredded mozzarella cheese over the surface of the dough, spreading evenly all the way to the edges.
- Spoon the pizza sauce over the cheese, ensuring some of the cheese remains visible. Finish with your desired pizza toppings.
- Bake for 25-30 minutes, on the bottom or lowest rack of your oven, until the crust is golden brown and the cheese is bubbly and melted.
- Remove the pizza from the oven and let it cool slightly before slicing and serving.
Notes
- While I have included cups measurements under the US/Cups tab at the top of the list of ingredients, I highly recommend measuring the ingredients for the dough by weight (grams). It is the most accurate, especially when using this flour which is very starchy and hard to measure by volume (cups).
- I do not recommend using any other flour blends for this recipe.
- Use a dark non-stick pan for the best results. Lighter pans may result in a crust that is not brown.
- If using active dry yeast, first dissolve in warm water (110-120°F) for 5 minutes, then mix into the dough along with the remaining wet ingredients.
