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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 deep-dish 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 impress all at your Shavuot table.
1 package active dry yeast
1 teaspoon sugar
1 cup warm water (105–110°F)
1/4 cup vegetable oil
2 and 1/2 cups Tuscany Blend (plus extra for work surface)
2 teaspoons salt
1 tablespoon Bartenura Olive Oil
1 and 1/2 cups canned ground tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons grated Romano cheese
5 ounces (10 thin slices) part-skim mozzarella cheese
5 ounces (10 thin slices) provolone cheese
In the bowl of a stand mixer with the paddle attachment, dissolve the yeast with water and sugar. Add the vegetable oil and blend. Add the flour and salt and mix thoroughly for four minutes at medium speed, until the dough is smooth.
Add olive oil to a deep bowl. Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap or a kitchen towel and let dough rise at room temperature for 2 hours.
Once the dough has doubled in size, start the sauce. In a mixing bowl, combine the canned ground tomatoes, oregano, basil and Romano cheese and mix together. You can alternatively use your favorite jarred sauce. Set aside.
Preheat oven to 475 degrees Fahrenheit. Coat the sides and base of a 12- x 1½-inch deep dish pizza pan or cake pan with olive oil or olive oil spray.
Spread and push the dough ball across the bottom of the pan and up the sides.
Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough. Spread the tomato mixture evenly over the cheese.
Bake 25–30 minutes until crust is golden brown. Optional: sprinkle some grated Romano cheese or Parmesan cheese on top. Remove from pan with two spatulas, slice and serve!
For more gluten-free recipes, videos, and baking tips, visit blendsbyorly.com.
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where can get gluten free flour Is it possible to get this gluten free flour blend in israel?
They should have it in the makolets. I know that she sells her blend online too.
My daughter has celiac and she uses special blends. She uses one called “Kemach K’ragil” – קמח קרגיל, and Kemach Tami – קמח תמי, They are both under the hechsher of the B’datz Aida Hacharadit. She said they can be found in Yesh, Rammi Levi, and Osher Ad. They can also be found in health food stores (my experience is it is more expensive in the health food stores). There is another one that she says is hard to find called Kemach H’Aretz (the company name) and the actual kemach is called Milino. (Also B’datz). She said the Kemach Tami is excellent. There is also a yeast dough put out by Osem with a Harlap hechsher, and our Rav, who is also one of the Rabbanim in charge of the Kashrush of the Aida, told her there is no problem using it. There is also a pizza dough mix called “Mix for Pizza” – תערובת של פיצה , by a company called Ta’arovet HaChef, also Aida. Happy baking!