GF Chicago Deep Dish Pizza Dough

2021-02-27T15:25:54

From the book No Gluten No Problem Pizza Ingredients plus ##% ### g ### F water (or ###g for ##%) # #/# tsp sugar (#### g) # #/# tsp active dry yeast (##### g) ## g brown rice flour ## g cornstarch ## g potato starch ## #/# g cornmeal ## #/# g millet flour # #/# tsp ground psyllium husk (#### g) # #/# tsp salt (###### g) # #/# tsp xanthan gum (#### g) # #/# tbsp melted butter (##### g) or # #/# tbsp olive oil ### g dry ingredients requires ### g water for ##% hydration Focaccia note: ###x the above recipe in the Detroit pan works well# #x is too heavy and dense; doesn’t cook through the center#

Ingredients:

• 155 g 100 F water
• 1 1/2 tsp sugar
• 1 tsp active dry yeast
• 50 g brown rice flour
• 50 g cornstarch
• 50 g potato starch
• 12 g cornmeal
• 12 g millet flour
• 1 tsp (4 g) ground psyllium husk
• 1 tsp (6 g) salt
• 1 tsp (4 g) xanthan gum
• 2 tbsp melted butter
• Olive oil to grease pan

Instructions:

2. Whisk together the water, sugar, and yeast. Allow 5-10 minutes for the yeast to wake up.
3. Combine remaining dry ingredients in a separate bowl and whisk together.
4. Add melted butter to dry ingredients, followed by the yeast slurry. Stir vigorously until you have a smooth, wet, dough.
5. Use a spatula to scrape the dough into a greased pan. Oil your hands and press the dough into a uniform layer on the bottom and
6. 5" up the sides of the pan. Allow to rise for 30 minutes.
7. Preheat oven to 425 F.
8. Add toppings and bake for 20-35 minutes