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 72ºF, 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+ºF 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