Chicago Deep-Dish Dough

Name: Chicago Deep-Dish Dough
Yield: Makes one 9-inch (23 cm) pizza
Cuisine: United States
Ingredients: 155 grams warm water (110°F/45°C); 50 grams potato starch; 12 grams cornmeal; 12 grams millet flour; 1 teaspoon psyllium husk powder; 1½ teaspoons sugar; 1 teaspoon active dry yeast; 50 grams brown rice flour; 50 grams cornstarch; Olive oil, for pressing out the dough; 3 tablespoons melted butter; 1 teaspoon xanthan gum; 1 teaspoon salt

Preparation info

Makes
one 9 inch

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

Chicago-style deep-dish pizza goes heavy on the toppings, with built-up layers of cheese, fillings, and sauce. Unique among pizza dough styles, it has a buttered crust. This gluten-free version should satisfy even the most die-hard Chicago fan.

Ingredients

155 grams warm water (110°F/45°C)
1½ teaspoons sugar
1 teas

Americas
United States
Chicago
Gluten-free
Pizza
Vegetarian

Method

In a small bowl, whisk together the water, sugar, and yeast. Set aside to allow the yeast to activate, about 5 minutes, until foamy.
In a medium bowl, whisk together the rice flour, cornstarch, potato starch, cornmeal, millet flour, psyllium husk, salt, and xanthan gum.
Pour 1 tablespoon of the butter into a 9