Oh the buzz about Gluten continues! Gluten is defined as a substance present in cereal grains, mostly wheat, that’s responsible for the elastic texture of dough. It is a mixture of two proteins, & can causes serious illness in people with celiac disease. Working in the food industry, we see many clients gravitate to gluten-free options. Wether they are gluten sensitive, hoping to lose weight, feel less bloated, or whatever it is - gluten free diets have skyrocketed throughout the years. (The amount of gluten free recipes have too ! :] )
Our chefs number one priority is our clients. We have worked with all different types of diets for all different types of clients. All of our bodies work and respond differently. Sometimes a certain food or ingredient might not make you feel great, and thats ok. You would probably want to avoid that specific ingredient/food as much as possible, but when it comes to gluten it could get pretty tricky. Why? Because gluten is in so many food options ! Ones that you wouldn't even think of and it could be hard finding the right recipes to cook and to avoid the processed gluten-free options just to give you an easy out!
We’d love to share one of our favorite gluten free recipe options on the blog today and also make aware that diets or food restrictions can be hard. But the food that goes in your body - is your choice. For whatever the reason may be that you choose to be gluten free, our chefs are behind you. We thrive to help clients meet their goals, to give them a less stressful environment and to take some stress off all while serving up a delicious meal of their choice. We can accommodate all dietary needs, preferences, and restrictions all while making your taste buds happy :) !
Gluten Free Deep Dish Pizza
2 1/2 cups (350 g) Gluten Free Bread Flour*, plus more for sprinkling
1/4 cup (33 g) coarsely ground yellow cornmeal
1 1/3 teaspoons (4 g) instant yeast
2 teaspoons (8 g) granulated sugar
2 teaspoons (12 g) kosher salt
1/4 cup (56 g) neutral oil
3/4 cup (6 fluid ounces) warm water (about 95°F)
For the Pizza
2 tablespoons (28 g) unsalted butter, melted
5 ounces thickly sliced provolone cheese
4 ounces cubed pancetta
Leaves from 3 sprigs fresh oregano (or 2 teaspoons dried oregano)
1 cup Tomato Sauce (or store-bought)
2 ounces finely grated Parmigiano-Reggiano cheese
Place the flour, cornmeal, yeast, and sugar in the bowl of your stand mixer. Use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the oil and water, and mix to combine.
Using the dough hook attachment, knead the dough until smooth (about 4 to 5 minutes). Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise, and cover with an oiled piece of plastic wrap or the oiled top of the bucket.
Place the dough in the refrigerator for at least an hour and up to 3 days.
4. Preheat your oven to 375°F. Grease two 8-inch round baking dish with sides that are at least 1 1/2 inches high, or 4 6-inch round pans. Set the pans aside. Remove the dough from the refrigerator and place on a lightly floured surface. Sprinkle lightly with extra flour and knead by folding it over on itself until it is smoother.
5. Divide the dough into equal portions, and roll each into a ball. Working with one portion at a time, roll out the dough into a round that is about 1/4-inch thick, flouring the dough and the surface and moving it around to prevent sticking. Lift the prepared round of dough carefully into one of the prepared baking dishes and press it into the bottom and up the sides of the pan, as you would with a pie crust. Repeat with the remaining piece(s) of dough.
6. To assemble the pizzas, brush the bottom of each crust with the melted butter. Divide the sliced cheese evenly between the crusts, covering the bottom surface of each completely. Divide the cubed pancetta between the crusts next, followed by the oregano leaves and the tomato sauce. Sprinkle the tops evenly with the Parmigiano-Reggiano cheese.
7. Cover each pan loosely with aluminum foil, and place in the center of the preheated oven. Bake for about 30 minutes, or until the sauce is bubbling and the pancetta is very fragrant. Uncover the pizzas and continue to bake until the crust is browned and some of the moisture has begun to evaporated from the tomato sauce (maybe another 15 minutes).