A D V E R T I S E M E N T


Author Topic: My GF NY style pizza last night  (Read 461 times)

0 Members and 1 Guest are viewing this topic.

Offline canadave

  • Supporting Member
  • *
  • Posts: 747
  • Age: 46
  • Location: Edmonton, Alberta, Canada, Earth
My GF NY style pizza last night
« on: August 28, 2017, 11:50:07 AM »
Made some GF NY style pizza last night using Caputo FioreGlut:

http://imgur.com/a/xuSkC

It tasted fantastic, but just wondering what you all might suggest for getting the top crust edge to be more golden-brown and crispy. I use a baking steel, I've tried going up to 550 with it, but I can never quite get that crisp golden-brown edge crust on top. Bottom is fine (not in this last attempt shown in the imgur album, but I can brown it pretty good). I've tried things like adding more sugar, but that hasn't worked.
« Last Edit: August 28, 2017, 12:14:47 PM by Pete-zza »

Offline vtsteve

  • Supporting Member
  • *
  • Posts: 1143
  • Location: Vermont, USA
Re: My GF NY style pizza last night
« Reply #1 on: August 28, 2017, 12:03:24 PM »
I can never quite get that crisp golden-brown edge crust on top. Bottom is fine

Brush it pre-bake with the oil of your choice?
« Last Edit: August 28, 2017, 12:12:14 PM by vtsteve »
In grams we trust.
My wood-fired NY thread: Pizza Thursday

Offline Satyen

  • Supporting Member
  • *
  • Posts: 169
  • Location: Dubai
  • I Love Pizza!
Re: My GF NY style pizza last night
« Reply #2 on: August 28, 2017, 12:05:34 PM »
Thats looks just about a million times better than my last effort at gluten free crust! Good work.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 22512
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: My GF NY style pizza last night
« Reply #3 on: August 28, 2017, 12:06:42 PM »
Your cheese melt looks great. What cheese is that?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline canadave

  • Supporting Member
  • *
  • Posts: 747
  • Age: 46
  • Location: Edmonton, Alberta, Canada, Earth
Re: My GF NY style pizza last night
« Reply #4 on: August 28, 2017, 12:13:08 PM »
Your cheese melt looks great. What cheese is that?
Ha...funny you should ask. It's just generic no-name part-skim mozza cheese from the local Superstore:
https://www.realcanadiansuperstore.ca/Food/Dairy-and-Eggs/Packaged-Cheeses/Cheese-Blocks/Cheese%2C-Mozzarella-Part-Skim-Light/p/20311870_EA

Tastes excellent though!

A D V E R T I S E M E N T


Offline canadave

  • Supporting Member
  • *
  • Posts: 747
  • Age: 46
  • Location: Edmonton, Alberta, Canada, Earth
Re: My GF NY style pizza last night
« Reply #5 on: August 28, 2017, 12:14:10 PM »
Brush it pre-bake with the oil of your choice?
Yeah, I thought about doing that. I just hesitate to do it because I see all these other pizzas that have great browning on top without needing to brush with oil. But with GF flour as opposed to high-gluten flour, maybe I have to resort to that?

Offline canadave

  • Supporting Member
  • *
  • Posts: 747
  • Age: 46
  • Location: Edmonton, Alberta, Canada, Earth
Re: My GF NY style pizza last night
« Reply #6 on: August 28, 2017, 12:14:30 PM »
Thats looks just about a million times better than my last effort at gluten free crust! Good work.
Thanks :) It was pretty tasty!

Offline StateofMind

  • Registered User
  • Posts: 170
  • Location: Palo Alto, CA
Re: My GF NY style pizza last night
« Reply #7 on: August 28, 2017, 12:22:48 PM »
I've had good results with browning using cup4cup gf flour. The caputo product rep told me their gf flour is really meant to be used in ovens 600 degrees or hotter.

Offline canadave

  • Supporting Member
  • *
  • Posts: 747
  • Age: 46
  • Location: Edmonton, Alberta, Canada, Earth
Re: My GF NY style pizza last night
« Reply #8 on: August 28, 2017, 12:33:58 PM »
I've had good results with browning using cup4cup gf flour. The caputo product rep told me their gf flour is really meant to be used in ovens 600 degrees or hotter.

Thanks for the info--will try the Cup4Cup in my next batch.

Offline canadave

  • Supporting Member
  • *
  • Posts: 747
  • Age: 46
  • Location: Edmonton, Alberta, Canada, Earth
Re: My GF NY style pizza last night
« Reply #9 on: August 28, 2017, 12:38:01 PM »
I've had good results with browning using cup4cup gf flour. The caputo product rep told me their gf flour is really meant to be used in ovens 600 degrees or hotter.

By the way is that Cup4Cup that you've used the all-purpose version or the dedicated Pizza Crust version?

A D V E R T I S E M E N T


Offline StateofMind

  • Registered User
  • Posts: 170
  • Location: Palo Alto, CA
Re: My GF NY style pizza last night
« Reply #10 on: August 28, 2017, 08:06:39 PM »
By the way is that Cup4Cup that you've used the all-purpose version or the dedicated Pizza Crust version?
The AP version

Offline MartyE

  • Lifetime Member
  • *
  • Posts: 86
  • Location: Houston
Re: My GF NY style pizza last night
« Reply #11 on: September 02, 2017, 08:23:38 PM »
I've not tried it, but dairy whey can be added to increase browning. Here a couple links discussing the addition of whey.
https://www.pizzamaking.com/forum/index.php?topic=48669.msg488690#msg488690
https://www.pizzamaking.com/forum/index.php?topic=3399.msg28921#msg28921

A D V E R T I S E M E N T


 

A D V E R T I S E M E N T