Author Topic: caputo fiore glut  (Read 314 times)

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Offline Obsauced

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caputo fiore glut
« on: January 25, 2015, 08:49:42 PM »
So today I had a pretty successful bake with my Fiore Glut Caputo

My take on Paulie Gee's Cherry Jones with pre-oven prosciutto and mike's hot honey!

I'll reply back with a recipe if there's any interest
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Online TXCraig1

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Re: caputo fiore glut
« Reply #1 on: January 26, 2015, 09:03:16 AM »
So today I had a pretty successful bake with my Fiore Glut Caputo

My take on Paulie Gee's Cherry Jones with pre-oven prosciutto and mike's hot honey!

I'll reply back with a recipe if there's any interest

I'd like to see your recipe and workflow. Thanks!
Pizza is not bread. Craig's Neapolitan Garage

Offline R2-Bayou

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Re: caputo fiore glut
« Reply #2 on: January 26, 2015, 09:11:30 AM »
I'm a big fan of the Caputo Fiore Glut. I make gf pizza for my wife, and I think the caputo blend is the best out there. Your pie looks great! I haven't been able to get any blistering like your picture shows. Are you using a WFO?
"Wretched excess is just barely enough."

Offline Obsauced

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Re: caputo fiore glut
« Reply #3 on: January 26, 2015, 09:46:40 AM »
I'd like to see your recipe and workflow. Thanks!

This is the recipe card I got from the NY pizza summit. Roberto Capiruscio said he started to add baking soda and extra Virgin olive oil in his recipe. I'm not entirely sure if this is the old bag or new one.

It was very hard to stretch. I got a decent sized 8 inch round for my wife.

I halved the recipe and got three 280 gram dough balls.

But basically I tossed in the water with my ADY and put my kitchen aid at low next I tossed in the olive oil and baking soda then my flour and last of the ingredients.

It was a very wet mass after mixing I balled right away and proofed in the fridge for three days.

When I make my second batch I'll take more pics of the process
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Offline Obsauced

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Re: caputo fiore glut
« Reply #4 on: January 26, 2015, 09:48:37 AM »
I'm a big fan of the Caputo Fiore Glut. I make gf pizza for my wife, and I think the caputo blend is the best out there. Your pie looks great! I haven't been able to get any blistering like your picture shows. Are you using a WFO?

I use a blackstone oven 5 psi version. I was surprised I got some blistering as well. Maybe it was just by luck!
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Offline Qarl

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Re: caputo fiore glut
« Reply #5 on: February 24, 2015, 04:11:42 PM »
What temps have you been baking these at in a Blackstone using the Fiore Glut gluten-free dough?


Offline Qarl

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Re: caputo fiore glut
« Reply #6 on: February 24, 2015, 07:40:51 PM »
I'll answer my own question.

I cooked the first one at 700 degrees and it needed more color and crispiness.

The second attempt was at 825 degrees.  MUCH better color on the cornice and bottom.



 

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