gluten-free chicago-style pizza
ingredients
- for the dough:
- •½ cup warm water (105°f)
- •1 tsp sugar
- •2 ¼ tsp active dry yeast (1 packet)
- •1 large egg, room temperature
- •¼ cup olive oil or melted butter
- •1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- •¼ cup fine cornmeal
- •1 tsp baking powder
- •1 tsp salt
- •for the sauce:
- •1 tbsp olive oil
- •2–3 cloves garlic, minced
- •1 tbsp tomato paste
- •1 can (14 oz) crushed tomatoes
- •1 tsp dried oregano
- •½ tsp dried basil
- •½ tsp sugar
- •1 tsp balsamic vinegar
- •salt and pepper, to taste
- •2–3 tbsp fresh basil, torn
- for assembly:
- •butter, for greasing
- •fine cornmeal, for dusting
- •2 cups shredded mozzarella cheese
- •¼ cup grated parmesan or pecorino
- optional: pinch of dried oregano or red pepper flakes, and melted butter for drizzling:
instructions
make the dough: in a small bowl, combine the warm water, sugar, and yeast. let sit for 5–10 minutes until foamy. whisk in the egg and olive oil or melted butter. in a separate bowl, mix the gluten-free flour, cornmeal, baking powder, and salt. combine the wet ingredients with the dry mixture, stirring for 2–3 minutes until smooth and sticky. cover the bowl with a towel and let the dough rise in a warm place for 30–45 minutes, until puffed. make the sauce: heat olive oil in a saucepan over medium heat. sauté the minced garlic until fragrant. stir in the tomato paste and cook for 1 minute. add the crushed tomatoes, dried oregano, dried basil, sugar, and balsamic vinegar. simmer uncovered for 15–20 minutes, until thickened. season with salt and pepper to taste. stir in the fresh basil off the heat. prepare the pan: generously butter a 9-inch cast iron or deep cake pan, including the sides. dust with fine cornmeal and shake out any excess. spread a thin layer of shredded mozzarella on the bottom and halfway up the sides of the pan. assemble the crust: press the risen dough into the cheese-lined pan, pushing it up the sides by 1–1½ inches. dock the base with a fork to prevent bubbling. par-bake the crust at 425°f for 10 minutes. final assembly: layer the remaining mozzarella over the par-baked crust. add any pre-cooked toppings as desired. spoon the thickened sauce evenly over the top. sprinkle with grated parmesan or pecorino. optionally, add a sprinkle of oregano or red pepper flakes and a drizzle of melted butter. final bake: bake at 425°f for 25–30 minutes, until the edges are deeply golden and the sauce is bubbly. let the pizza rest for 8–10 minutes before slicing.