Gluten Free for Detroit style: by Vincent Rotolo

[norma427]

I saw Vincent Rotolo's gluten free Detroit style par-baked dough crusts at the Pizza Expo in Atlantic City in 2017, but didn't see the finished Detroit style pizzas.  I was with Jonathan Goldsmith and he had 2 gluten free par-baked crusts in his hands.  I couldn't believe the hydration was as high as Vincent said.  Jonathan asked me if I wanted one of the gluten free crusts to take home, but I said no because didn't know how to make them.  All I knew was they were made with Caputo Fiore Glut flour and the dough was a very high hydration.  Didn't know any of the other process.

Vincent sells his gluten free pizzas at his pizzeria in Vegas (Good Pie)

This is what Vincent said on facebook.

So excited to share this Gluten Free recipe with everyone on here. I'm so grateful to Caputo - Il Mulino di Napoli for creating Fiore Glut flour. I want to acknowledge everyone tagged here and so many others ? for helping to inspire me to keep working hard towards making the best gluten free pizza possible. Hope to see you all for Pizza Expo!

These are some of Vincent's photos of some of the Detroit style pizzas he makes.

I want to try to make some of the Gluten Free Detroit style pizzas as soon as I can get some of the flour.

The Gluten Free Pizza Exchange on facebook link if anyone is interested.

https://www.facebook.com/groups/1107087312727106/?multi_permalinks=1616310571804775&notif_id=1550895638755258&notif_t=group_activity


Norma

[norma427]

Edit:
Sorry the video couldn't be embedded, but if you look at the Gluten Free Pizza Exchange on facebook the video can be watched.

https://www.facebook.com/groups/1107087312727106/?multi_permalinks=1616310571804775&notif_id=1550895638755258&notif_t=group_activity

Norma
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[norma427]

Vincent sells his gluten free pizzas at his pizzeria in Vegas (Good Pie) https://www.goodpie.com/

GF flour-5000g-100%
Water-4750 g-95%
Oil-100g-2%
Salt-200g-4%
Yeast-87g-1.75% (cake yeast)

97% total hydration

Thought it was interesting that the gluten free dough is mixed with the flat beater only (kinda the way the regular Detroit style dough is made for market) and what the dough looks like when it is done (shown in the video), and how the dough is put in the pans.  Spatula is used to scraped down the dough in the mixer. Water temperature while mixing in yeast is 48 degrees F.  Mix times at 5 minutes 2 times. Oil is added later in the mix. Dough scraper is used to portion dough in pans.  Dough is proofed at 99 degrees F on top of his oven, then par-baked for 4-5 minutes.  It can be frozen for up to a month.

The Detroit style dough and pizza Vincent makes in the video is thoroughly explained.  14-16 ounces of cheese and the pie is called the “Diana Ross” and is their Supreme Detroit style pizzas with a lot of toppings.  Final bake is about 12 minutes.  Rest for a little (about 2 minutes) before taking out of pan after the bake.

[norma427]

Just checked and the Gluten Free Exchange is a closed group on facebook.  You can either ask to join, or ask any other questions.

Norma

[norma427]

The Gluten Free Pizza by Vincent Rotolo.



Norma

[Pazzo]

Very interesting Norma, thank you for sharing. I found this because I was looking for some gluten free roman or focaccia tips.

[norma427]

Very interesting Norma, thank you for sharing. I found this because I was looking for some gluten free roman or focaccia tips.

Pazzo,

Another video if interested.



Norma