Author Topic: GF Deep Dish  (Read 1003 times)

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Offline R2-Bayou

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GF Deep Dish
« on: November 12, 2012, 12:55:18 PM »
Made a GF Deep Dish using a gf flour blend and the cast iron skillet technique..
http://www.pizzamaking.com/forum/index.php/topic,2047.msg18031.html#msg18031

Dough: (sorry no baker's %)
1 cup white rice flour
1/4 cup tapioca starch
1/4 cup corn starch
1/4 cup potato flour
1/4 cup corn meal
1/2 tsp xantham gum
1/2 tsp salt
1/2 tsp IDY
1/2 cup water
3 tbs olive oil

Mixed dry ingredients, blended in liquids. Balled and let rise at RT for ~6 hrs. It smelled yeasty but didn't really rise too much. Poured some olive oil in a 10.5" cast iron skillet and pressed out dough to go an inch or so up the sides. Put down ~8oz sliced low moisture mozz, 8oz spicy italian sausage (raw), 2 cloves chopped garlic, oregano, then I added a box of strained Pomi tomatoes, that I further strained in a sieve, topped with more oregano.

Put in cold oven, cranked it to 500. Once it got to 500 lowered to 400 and baked for 30 minutes. I've previously followed the original link using the gluten recipe and really liked the results. The GF version turned out pretty good, but barely any oven spring in the dough. Wondering if I proofed the dough shaped in the skillet if that would help. Also maybe par-bake the crust next time. I would push the dough's lip down to stay even with the sauce, as the above sauce dough got too crunchy baked in this way. Overall very good and I would make again. My girl is GF and she really liked it.
"Wretched excess is just barely enough."


Offline canadave

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Re: GF Deep Dish
« Reply #1 on: November 13, 2012, 05:06:17 PM »
Thanks for posting your experience (and the pictures)! :)  I've got to admit I've never really played around with deep dish pizzas at all, GF or otherwise, so I don't have much to contribute here other than to say "good job".

I will say that I would definitely try par-baking the GF crust.  Most GF pizzas I've toyed with require that step, particularly the ones where the dough isn't all that solid.

I hope you'll keep trying and refining this recipe and will come back here and post further (with even more pictures)!

--Dave

Offline R2-Bayou

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Re: GF Deep Dish
« Reply #2 on: November 13, 2012, 05:31:17 PM »
Thanks Dave! Will post more on this thread as I continue refinement...
"Wretched excess is just barely enough."


 

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