Author Topic: caputo fiore glut  (Read 3784 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!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
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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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
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Online HBolte

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Re: caputo fiore glut
« Reply #11 on: April 23, 2015, 05:37:32 PM »
Those look good Craig. My girlfriend eats GF, I'm doing my first tonight. Same as yours but without OO or baking soda. I'll try your version next time.
Hans


Offline red kiosk

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Re: caputo fiore glut
« Reply #12 on: July 25, 2015, 10:51:18 PM »
Decided to do a GF Pizza lab today as I am trying to work out a quick reliable recipe and workflow for times that I have GF guests over for pizza. Fiore Glut, 78% HR , 40% GF Ischia SD, 3.0% Salt, 4.3% EVOO & 0.4% Baking Soda. Mixed everything in a Kitchenaid for about 4 minutes, let it sit covered for about 30 minutes and then dumped it on a floured marble slab. Impossible to ball as it wouldn't hold any shape whatsoever. Managed to cut and weigh 285g "pieces" and plopped them in oiled Glad plastic containers. They sat for 10 hours at 72F, doubled in size and surprise-surprise, came out of the containers in a very moist, but ball-ish shape. I decided to spread-to-size and top on a piece of 15" x 21" parchment paper vs the marble slab. The leading edge of the parchment paper was tucked under the front edge of the marble slab to keep it in place when picking up the pizza. Before picking up the pizzas, I blew off all loose GF flour off the paper and the edges. The pizzas were picked up and launched with my WFO SuperPeel into a 875+F 2Stone Pizza Pro. Pizzas were done in 60-90 seconds. Tastiest GF pizzas to date as I could actually taste the sourdough this time. Virtually no GF flour needed to launch with forming and topping the pizzas on parchment paper and then picking them up with the SuperPeel, so little or no burnt GF flour caked on the stone or the bottom of the pizza. I still need practice spreading the GF dough to leave a respectable corniche though.

1.   Margarita - San Marzano tomatoes, Fresh Mozzarella, Fresh basil, EVOO
2.   Italian sausage, San Marzano tomatoes, Fresh mozzarella, Red pepper, Caramelized onions, Black olives
3.   Lacinato kale, Roasted shitake mushrooms, Aged Canadian cheddar cheese, Red onions, Sliced garlic, Calabrian chill peppers, Lemon zest
4.   San Marzano tomatoes, Vermont smoked pepperoni, Fresh mozzarella, Grated Parmigiano-Reggiano, Jalapenos

Take care!

Jim
« Last Edit: July 26, 2015, 11:52:18 AM by red kiosk »
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Offline toffer

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Re: caputo fiore glut
« Reply #13 on: November 04, 2015, 12:19:05 PM »
This looks great. I'm after a gluten free dough that will handle 800. Anything I've tried just burns in seconds. They needed much lower temp and slower cook which is no good if you're churning out pizzas at a festival. Can't wait for oven to cool down and then warm up again. Going to give this GF flour a go.

Offline raphaels

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Re: caputo fiore glut
« Reply #14 on: July 13, 2016, 05:50:03 PM »
It is an old post, but what is the effect of the baking soda?

Offline Jon in Albany

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Re: caputo fiore glut
« Reply #15 on: July 13, 2016, 08:46:18 PM »
Just a guess but I believe the acid in the started would mix with the baking soda to make some  CO2 for some lift/bubbles in the dough. Some gluten free baked goods can be kind of dense.

Edit: or maybe I'm wrong because the formula earlier in the thread doesn't use a culture. I think it will still give some lift without an acid.
« Last Edit: July 13, 2016, 08:54:46 PM by Jon in Albany »

Offline almabts

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Re: caputo fiore glut
« Reply #16 on: July 22, 2016, 03:36:12 AM »
Caputo fiore is a nice flour for making home made GF pasta, and I use it as a general purpose flour for breading fish and chicken, etc.


 

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