Deep Dish Gluten Free Pizza Dough

INGREDIENTS

Dough With Bread Flour 2 1/2 cups (350 g) Gluten Free Bread Flour*, plus more for sprinkling

1/4 cup

coarsely ground yellow cornmeal

1 1/3 tsp

instant yeast

2 tsp

granulated sugar

2 tsp

kosher salt

1/4 cup

neutral oil

3/4 cup

warm water (about 95°F)

Dough Without Bread Flour 2 cups (280g) all-purpose gluten-free flour (I highly recommend (mock) Better Batter here), plus more for sprinkling

1 1/2 tsp

xanthan gum (omit if your blend already contains it)

1/4 cup

coarsely ground yellow cornmeal

1 tbsp

instant yeast

1 tbsp

granulated sugar

2 tsp

kosher salt

1/4 cup

neutral oil

3/4 cup

warm water (about 95°F)

For the Pizza 2 tablespoons (28 g) unsalted butter, melted

5 oz

thickly sliced provolone cheese

4 oz

cubed pancetta

Leaves from 3 sprigs fresh oregano (or 2 teaspoons dried oregano)

1 cup

Tomato Sauce (or store-bought)

2 oz

finely grated Parmigiano-Reggiano cheese

*BREAD FLOUR NOTES