Author Topic: caputo fiore glut  (Read 641 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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Offline 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?
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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.


Offline Zinc

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Re: caputo fiore glut
« Reply #7 on: March 02, 2015, 03:29:50 PM »
Are you using the Fiore Glut that has Gluten Free Wheat Starch listed on the ingredients, or the one with the following:

Rice Flour, Corn Starch, Potato Starch, Soy Flour, Sugar, Thickeners: Guar Gum (E412), Xanthum Gum (E415), Dietary Fiber.


Great looking pizza by the way. ;D

Offline Obsauced

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Re: caputo fiore glut
« Reply #8 on: March 05, 2015, 08:59:50 PM »
Are you using the Fiore Glut that has Gluten Free Wheat Starch listed on the ingredients, or the one with the following:

Rice Flour, Corn Starch, Potato Starch, Soy Flour, Sugar, Thickeners: Guar Gum (E412), Xanthum Gum (E415), Dietary Fiber.


Great looking pizza by the way. ;D

Hey Zinc! the one with the gluten free wheat starch. The later is the new batch correct?
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Offline Zinc

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Re: caputo fiore glut
« Reply #9 on: March 06, 2015, 10:14:51 AM »
From what it sounded like when I talked to the USA Caputo rep at OrlandoFoods, the formulation with wheat starch is the 'newer' type, although he told me that both types would continue to be made.


Offline TXCraig1

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Re: caputo fiore glut
« Reply #10 on: March 15, 2015, 07:14:41 PM »
I played around with some GF pizza yesterday. I was generally pleased with how it came out. My gluten free friend seemed to like it. I just tasted the edge of the crust, and it's pretty good compared to other GF pizza I've tried; still probably not something I'd eat if I didn't have to. There was a third pie, but with that slippery "flour" when I went to dome it, the darn thing slid right off my peel and landed face down in the fire.

Pretty much the Caputo recipe card formulation:
Caputo Fiore Glut
71% HR
4.2% EVOO
2.8% salt
0.3% IDY
0.3% baking soda

6+ hours at 70F. Bake times were about 55 seconds at >950F.

There is no stretching this dough. YOu pretty much just mash it into shape. I might try a bit higher hydration, but I'm not sure it will make much difference
Pizza is not bread. Craig's Neapolitan Garage