Chicago Style Deep Dish Pizza

Delight Gluten Free - - Indulge -

YIELD: 1 12-INCH PIZZA, 4 SERV­INGS PREP TIME: 120 MIN­UTES TO­TAL TIME: 40 MIN­UTES GLUTEN-FREE, EGG-FREE, NUT-FREE, RICE-FREE

The first time my hus­band and I vis­ited Chicago, he took me to Gior­dano’s Pizze­ria just to make me take in the smells of the pizza. Even though he could no longer eat the deep-dish pizza, his for­mer fa­vorite dish, the smell was enough of an ex­pe­ri­ence to sat­isfy his nostal­gia for the days be­fore celiac and kosher. Shortly af­ter de­vel­op­ing Blends by Orly, I was given the chal­leng­ing op­por­tu­nity to de­velop a gluten-free deep­dish pizza for a restau­rant in LA. You can only imag­ine the ex­cite­ment in my hus­band’s eyes (and mouth) when he dug his teeth into his first gluten-free deep-dish pizza. This recipe has a crusty out­side and soft doughy in­side. If you don’t want to make your own sauce, you can use jarred tomato sauce. This ex­tra cheesy Gluten-free Chicago Style Pizza will dress to im­press. For the dough: 1 pack­age ac­tive dry yeast 1 tea­spoon sugar 1 cup warm wa­ter (105 to 110 de­grees) ¼ cup veg­etable or corn oil 2½ cups Tus­cany Blend (plus ex­tra

for work sur­face) 2 tea­spoon salt 1 ta­ble­spoon olive oil

For the sauce: 1½ cups canned ground toma­toes 1 tea­spoon dried oregano 1 tea­spoon dried basil 2 ta­ble­spoon grated Ro­mano cheese

Top­pings: 5 ounces (10 thin slices) part-skim

moz­zarella cheese 5 ounces (10 thin slices) pro­volone cheese

1. In the bowl of a stand mixer with the pad­dle at­tach­ment, dis­solve the yeast with wa­ter and sugar. Add the corn oil and blend. Add the flour and salt and mix thor­oughly for 4 min­utes at medium speed, un­til the dough is smooth.

NU­TRI­TION PER SERV­ING: CALO­RIES: 706, FAT: 40G, SAT­U­RATED FAT 15G, CHOLES­TEROL: 64MG, SODIUM: 2044MG, CAR­BO­HY­DRATES: 65G, FIBER: 9G, SU­GARS: 7G, PRO­TEIN: 29G JAN­UARY - FE­BRU­ARY 2017

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