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Author Topic: caputo fiore glut  (Read 10914 times)

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Offline Jon in Albany

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Re: caputo fiore glut
« Reply #20 on: April 22, 2017, 11:37:17 PM »
Hope it works out. I haven't tried gluten free yet, hope to give it a shot this summer.

Offline ebpizza

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Re: caputo fiore glut
« Reply #21 on: April 23, 2017, 07:06:53 AM »



Offline rabies

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Re: caputo fiore glut
« Reply #22 on: May 16, 2017, 02:19:16 PM »
My first GF pizza. Same recipe as in the video above.
« Last Edit: May 16, 2017, 06:07:50 PM by Pete-zza »

Offline quietdesperation

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Re: caputo fiore glut
« Reply #23 on: May 22, 2017, 10:00:54 AM »
that looks good! how'd it taste? I'm heading down this path once I have an oven capable of reaching higher temps.
"Is that a pie fit for a king
A wondrous sweet
And most particular thing?" - sweeney todd

Offline rabies

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Re: caputo fiore glut
« Reply #24 on: July 06, 2017, 03:37:36 PM »
It tasted really good, I was impressed how close to a normal pizza the taste was. Now I just received a Roccbox and within a week or two I will give it a go with some real heat.

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Offline almabts

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Re: caputo fiore glut
« Reply #25 on: October 30, 2017, 09:51:38 AM »
Are those pizzas made with caputo fioreglut?  :o Wow! They look amazing. Way better than my first attempt. I would be sharing your recipe.

Offline Jiraya

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Re: caputo fiore glut
« Reply #26 on: July 09, 2018, 08:14:21 PM »
I made up a batch of Fiore Glut on Friday for a party on Saturday. I used my regular Neapolitan recipe
500 grams flour
10 grams salt
1.5 grams yeast
320 grams water
did a 24 hour cold ferment. The dough came out hard, but plyable. so far the easiest to work for Gluten free. not sticky. The flavor was good, color was good. pizzas were gone. I make 3 270 gram balls. next time pics before people inhale.

Offline JJB77

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Re: caputo fiore glut
« Reply #27 on: September 14, 2018, 09:44:09 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


CRAIG - how'd you get the pizza off the peel into the oven?

Offline TXCraig1

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Re: caputo fiore glut
« Reply #28 on: September 14, 2018, 10:11:19 PM »

CRAIG - how'd you get the pizza off the peel into the oven?

Same way I launch any pizza. I didn't form it on the peel - that might make launching difficult.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Rolls

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Re: caputo fiore glut
« Reply #29 on: November 27, 2018, 03:42:45 PM »
I saw this flour for the first time in a supermarket today.  I didn't realize how expensive these gluten free flours can be.  They also had some from Le5Stagioni and Bob's Red Mill:
  • Caputo Fiore Glut $13/ kg
  • Le 5Stagioni Gluten Free $15/ kg
  • Bob's Red Mill $11/ lb


Rolls :o
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Offline Jon in Albany

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Re: caputo fiore glut
« Reply #30 on: November 27, 2018, 04:09:52 PM »
More for baking, but Cup4Cup isn't cheap either.

Offline HansB

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Re: caputo fiore glut
« Reply #31 on: November 27, 2018, 05:54:45 PM »
More for baking, but Cup4Cup isn't cheap either.

Pretty much anything gluten free is expensive!

Happy that GM NP is about $.30/lb.
Hans

Offline Jon in Albany

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Re: caputo fiore glut
« Reply #32 on: November 27, 2018, 06:35:54 PM »
Pretty much anything gluten free is expensive!

Happy that GM NP is about $.30/lb.
It's very true. My last 50 pound bag of flour was less than the 3 pounds Cup4Cup.

Got 2 family members with celiac. That Cup4Cup can actually make a pretty good pierogi dough.

Offline HansB

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Re: caputo fiore glut
« Reply #33 on: November 27, 2018, 07:18:03 PM »
That Cup4Cup can actually make a pretty good pierogi dough.

The biscuits are excellent too.
Hans

Offline Jon in Albany

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Re: caputo fiore glut
« Reply #34 on: November 27, 2018, 11:24:17 PM »
The biscuits are excellent too.
I'll have to give them a try some time. Thanks.

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Offline gidiefor

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Re: caputo fiore glut
« Reply #35 on: December 24, 2018, 01:57:03 PM »
A couple of points about the Caputo Fiore Gut

First of all -- those of you who are having problems handling the dough -- the secret to handling this dough is olive oil not flour. 
Second -- It does not need a lot of kneading.  Spend your time mixing it in the mixer instead of kneading it
Third -- start with warm water -- I use 750 ml of warm water
Fourth -- premix or not to pre mix the yeast -- I go back and forth on this -- but the best results are to combine dry ingredients first then add the water and oil
Fifth -- grab the dough portions right out of the mixing bowl and knead entirely in your hands forming and then flattening a ball of dough -- I place them on the lightly floured counter to rest -- them bag them in ziplock baggies and throw them into my food grade dough tray and into the fridge at least overnight
Sixth -- I use a steel in the oven -- heated to 500 degrees or slightly over that
Seventh -- before adding toppings -- partially pre cook the dough -- that's a game changer with this dough -- dough will quickly rise so watch it and when it looks like it's uniformly bubbly pull it out and add toppings
Eighth -- It will brown adequately at 500 degrees -- do not cook the last half more than 5 minutes when you return dough with toppings


Another note for those of you who think this dough is too expensive -- 1 2.2 lb bag makes 5 or 6 pizzas you are basically adding water, yeast, salt and oil to it -- I've talked to the suppliers and the reason it's getting harder to get is that the bags are breaking and the discounters are taking a beating on it when this happens. The suppliers have talked to Caputo about this but there has not been an adequate solution to this -- then widely available on line the price should come down again if they solve that problem.  It's still worth $3/pizza to me though -- I get great pizza satisfaction with it


Offline tomgordon

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Re: caputo fiore glut
« Reply #36 on: December 28, 2018, 12:19:02 AM »
Hey gidiefor, that seems like a great way of doing it, I'm wondering what your recipe/ratios for the dough were?

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