Jim - wow, great looking pizzas. Can you or Dood linky me the recipe please?!
OK, here ya' go. Hat's off to Doodneyy though, for his recipe is what started me on this GF journey. First off, I activated a new "Cultures for Health" Ishia sourdough culture with Caputo Fiore-Glut. This was definitely not easy task and took 3-4 feeding a day for almost two weeks to get it fully activated (luckily I work out of the house), but once it was, that tangy sourdough aroma was what this GF dough really needed. I actually didn't use the starter until after about two months of feedings to make sure it was strong and able to be easily activated after being in the refrigerator for a while. Whereas my regular Ischia sourdough starter takes 3-4 hours after feeding to be fully activated and ready to use, the GF version needs 6-8 hours after feeding to be fully activated and ready to use. Currently I keep this GF Ishia sourdough starter in the refrigerator and feed it once every week with Caputo Fiore-Glut. Lately I have been making my dough balls about 300g, as I find that gives me a 11-12" pizza with enough extra to form a respectable corniche. Here's the recipe percentages:
Caputo Fiore-Glut: 100%
GF Ishia Sourdough Starter: 43%
Water: 70% (about 30g of water used to dissolve the IDY)
Sea Salt: 4%
IDY: 0.7%
I put all the flour, except 75g in the mixing bowl. Mix in salt and then add all the liquids, including the 30 g with the IDY. Then add all the starter and mix at low speed for 3-4 minutes. Let sit covered for 30-40 minutes. Mix again for 4-6 minutes. At this point you can add the additional 75 g of flour in small amounts until the dough looks right. I know "right" is hard to convey, but 9 out of 10 times all 75g goes in since I recently upped the hydration from 68% to 70 percent. I let the dough sit covered once again for 15 minutes and then dump it onto a Fiore-Glut dusted stone countertop. After sprinkling it with a bit of Fiore-Glut, I divide the large ball into smaller balls and place them into EVO OILED individual Glad storage containers. These are placed in the refrigerator for at least 3 days and then removed to sit at room temperature for 6 hours before making the pizzas.
I plop the dough ball out of the GLAD storage container onto a Fiore-Glut dusted stone countertop and use my fingers to open the dough, as one would do with traditional pizza dough. After flipping it once (and dusting more with Fiore-Glut) when it gets to about 7" in diameter, it can't be flipped anymore and I use my fingers to push/form it out to it's final diameter and thickness. Corniche forming is the hardest and takes a bit of practice and experimentation, but is worth the effort. I usually add all the topping at this point and use a SuperPeel Pro to move the fully assembled pizza off the counter and onto the launching peel. I gave up using a regular metal pizza peel to launch the pizza for the amount of Fiore-Glut needed for a successful launch resulted in so much burned GF flour on the Blackstone stone, that it affected the taste. I now have a WFO SuperPeel and either transfer the pizza from the SuperPeel pro to that or just pick up the pizza off the counter with the WFO SuperPeel. Little or no Fiore-Glut is needed for the launch with the SuperPeels and there is no build-up of burnt flour on the hot stone. I launch the pizzas into the Blackstone, with a stone temperature of 850-875ºF and they bake for no more than 2 minutes. I'm still working on tweaks to the recipe for corniche leoparding, but have to remember these are still GF pizzas.
I've had guests that have tasted both my regular "gluten" Ishia sour dough pizzas and these GF Ishia sour dough pizzas and have said if I didn't tell them they would not have know they were GF. I feel that the addition of lots of GF sour dough starter adds to the workability of the dough and gives it a taste that closely resembles a true sour dough neapolitan pizza. One thing I have noticed is that GF pizzas cannot be eaten cold in the morning like regular pizzas, but once heated, they are just as good. YMMV. Hope this helps and please feel free to ask questions. Take care!
Jim
