The Holy Grail - Gluten Free Chicago Stuffed Pizza
- Patxi's (Palo Alto, California) - who would have thunk? Great sauce, crust (whole wheat to boot - who knew it was poison?) and toppings - not as heavy as its Chicago counterparts. Oh how we miss Patxi's - we used to go there all the time but alas, when you walk in the first thing you see is a huge mound of flour so it's off limits to us now that we know better.
- Giordanos - best overall combination of crust, sauce and toppings. pure heaven.
- Edwardos - similar to Giordanos - a near 2nd
- Lou Malnati's - not stuffed but has the best sauce overall
- Zachary's (East Bay/SF Bay Area) - great unusually chunky sauce
- Piero's - also very good stuffed pizza
- Gino's East - tasty but not as much of a fan of their corn meal crust
6. At least 4 or 5 others which I have put out of my mind - they just didn't cut it. BTW, if I had a worst gluten free site I would put the Culinary Institute of America gluten free cookbook's pizza dough recipe. In addition to the crust being disgustingly rich and sweet, the author directed me to use a piping bag to pipe the crust into a big spiral. What a mess that was. No, I can't think about that anymore. Let's move on.
- Preheat your oven to 500 degrees F. I tried using a pizza stone which is essential for thin crust pizzas but really N/A for stuffed. So feel free to leave out your pizza stone.
- Take a rolled out piece of dough and drape over your oiled deep dish pizza pan. With oiled fingers, carefully press the crust into the side of the pan.
- Pre-bake the crust in the oven for 10 minutes
- Add toppings - they should be just above the rim of the pan, with the mound slightly higher in the center
- Take a rolled out piece of dough and gently drape it over the top. Gently press down on top of the toppings. With your fingers or a knife remove the excess dough and press the edges into the outer crust. If you do too good a job at sealing the crust you may want to add a few air vents. You will want this layer of crust to be slightly concave to prevent the sauce you will add later from spilling over the edges.
- Reduce heat in the oven down to 400 degrees F. Bake the pizza for another 20 minutes
- Pour/spread sauce over the top layer of crust
- Bake for another 10-15 minutes
- Remove the pizza from the oven and let it cool say 5-10 minutes
- With a spatula, carefully slide the pizza out of the deep dish pan onto a big cutting board.
- Cut with a chef's knife and enjoy!