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Author Topic: gluten free pizza - I have achieved the Holy Grail!!  (Read 3238 times)

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Offline canadave

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gluten free pizza - I have achieved the Holy Grail!!
« on: October 03, 2017, 10:48:42 AM »
Some background first. For a long time, I've been trying to recreate the most delicious gluten-free pizza I've ever had: namely, that of Keste Pizza in New York City. All I knew for sure is that they used FioreGlut gluten free flour. I tried lots of different recipes, oven temps, etc., and wound up with efforts that were pretty good, tasty enough, but not quite at "perfection".  Well, that has all changed! And who knew the solution would be so simple.

My big mistake (a really stupid one, in retrospect) was assuming Keste would use a recipe that was altered from the very basic one that is printed on the FioreGlut bag itself. That basic recipe just has flour, water, yeast, oil, and salt. I figured there was no way that Keste would go with that, and besides, the Keste pizzas I've tasted were so delicious, so flavourful, I figured it had to have something else in it. So I did lots of experimenting, with only limited success as I mentioned.

But with some inside info, with the help of this forum, I have finally achieved perfection--the perfect, delicious, ultimate gluten free pizza, that tastes exactly like Keste!

Here's the recipe and the secret:

1,000 grams (entire bag) of FioreGlut gluten free flour
800 grams warm water
9 grams yeast
25 grams salt
20 grams olive oil

I mixed everything together in my DLX stand mixer. It didn't want to mix at first--just formed a blob that wouldn't mix together. I coaxed it with my hands, which caused a lot of the blob to glom onto my fingers--it's quite sticky--but I finally got it to start mixing together. Once it mixed for about 4 minutes, I covered the bowl and let it rise in a warm place for an hour. The big dough ball almost doubled in size.

While it was rising, I preheat my 1/2" thick steel plate in my oven, on lowest rack. Now here's the other crucial trick--my oven goes to 550 degrees, but I was able to get it another 35 degrees hotter by calibrating the oven higher. That got me to 585 degrees. I can't guarantee this "Holy Grail" recipe will turn out quite so delicious if you don't have a steel plate and an oven that goes up to 585 after calibration.

Anyway, once the dough was risen and oven preheated, I turned the big dough ball out onto my kitchen countertop, well-dusted with GF flour, and divided into four smaller balls (I may be able to get five balls rather than four--will try that next time). I put three in the fridge and started prepping the fourth ball for baking.

The dough was VERY soft and supple, easy to shape, but very sticky due to the high hydration content. I oiled my hands, which helped, and also it helped having the countertop dusted with flour. I was able to gently shape it with my fingers on the dusted pizza peel, but had to pat it down gently in places because it slightly tore in spots as it got more stretched. I finally used a rolling pin, GENTLY, for the last bit of stretching.

After that it was just a matter of topping it with sauce and cheese, drizzling with olive oil, and putting some slightly moistened basil leaves on top. Then into the oven. I switched the oven to broil just after putting it in, to try to get the cheese melting and bottom charring to happen at the same time.

Within about 3 minutes of going into the oven, it was all done!!  And oh my god...it was perfection. Good charring on bottom, soft and chewy inside, slight crisp to the crust outside.  And an incredible taste that was just like Keste; it was indistinguishable from, and I would venture to say perhaps even better than, regular gluten pizza. Let's put it this way--if you didn't tell anyone it was a gluten free pizza, no one would have any way of knowing it was gluten free.

I don't have pictures right now, but will try to do a photo shoot next time I make it.

If you're fiending for gluten free pizza that tastes even better than the real thing, and have access to FioreGlut flour, a hot oven, and a steel plate, your prayers are answered.

« Last Edit: October 03, 2017, 11:38:56 AM by canadave »

Offline TXCraig1

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Re: gluten free pizza - I have achieved the Holy Grail!!
« Reply #1 on: October 03, 2017, 11:30:30 AM »
Thanks for this. One question, when you say "easy to stretch" do you mean easy to shape? I've used Fiore Glut a number of times, and in my hands, the dough has almost no shear strength - it will tear under even slight attempts to stretch it. For me, opening the ball is a matter of shaping not stretching.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline canadave

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Re: gluten free pizza - I have achieved the Holy Grail!!
« Reply #2 on: October 03, 2017, 11:38:30 AM »
Thanks for this. One question, when you say "easy to stretch" do you mean easy to shape? I've used Fiore Glut a number of times, and in my hands, the dough has almost no shear strength - it will tear under even slight attempts to stretch it. For me, opening the ball is a matter of shaping not stretching.
Sorry--yes, I suppose "shape" would be a better and more precise word than "stretch". I basically place the dough ball on the floured peel and then just hand-shape it into a disc and gently use my fingers to shape it into an ever-larger disc.

I'll update my post.

Offline Wazza McG

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Re: gluten free pizza - I have achieved the Holy Grail!!
« Reply #3 on: January 17, 2018, 04:00:54 AM »
Ummm - not sure about the Holy Grail just yet.  I know this is a GF bread recipe but this has put me on a quest to replicate it for pizza.
 
http://amygreen.me/sandwich-bread-with-sourdough-starter/

Feel free to join me.  Love both of your works by the way.

Must also give a shout out to old mate Pete-zza  :D  all these years and still love it.

« Last Edit: January 17, 2018, 04:18:32 AM by Wazza McG »
Fair Dinkum - you want more Pizza!  Crikey ! I've run out out them prawny thingymebobs again!

Online Pete-zza

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Re: gluten free pizza - I have achieved the Holy Grail!!
« Reply #4 on: January 17, 2018, 09:54:59 AM »
Must also give a shout out to old mate Pete-zza  :D  all these years and still love it.
Hey, Warren,

Good to see you back and posting again. That is a good omen.

Peter

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Offline Wazza McG

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Re: gluten free pizza - I have achieved the Holy Grail!!
« Reply #5 on: February 04, 2018, 06:28:43 AM »
We have pizza's at home probably once a fortnight.  So since I said I would give this trial a decent go - I could not post the results as I was not happy.   

What I can tell you is that my third attempt looks amazing. 

My only wish as an outcome moving forward is that industry learns to make great pizzas for gluten free people. 

I have been a member here for a long time and I know there is enough knowledge base here for us to crack this.
Fair Dinkum - you want more Pizza!  Crikey ! I've run out out them prawny thingymebobs again!

Offline Wazza McG

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Re: gluten free pizza - I have achieved the Holy Grail!!
« Reply #6 on: February 04, 2018, 07:13:03 AM »
Every person who loves pizza making should join in, and we as a group make a great recipe for gluten free people.  My daughter recently became aware she is GF and it amazes me how GF goods are just absolute crap (cardboard like) and expensive - my purpose is to change that in the pizza at least.  Get onboard.

Cheers,

Wazza McG
« Last Edit: February 04, 2018, 07:22:58 AM by Wazza McG »
Fair Dinkum - you want more Pizza!  Crikey ! I've run out out them prawny thingymebobs again!

Offline gidiefor

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Re: gluten free pizza - I have achieved the Holy Grail!!
« Reply #7 on: February 22, 2018, 10:41:16 AM »
Thank you for posting this -- up to now I've had to interpret videos in Italian (and a lot of hand waving) to approach what you are talking about -  I made my first dough yesterday and -- doh -- forgot the salt -- but I love the texture.

I have the steel stone and today I am going to fire it up and see what happens -- thank you thank you thank you


I am 64 and was diagnosed wtih gluten intolerance 5 years ago and have been jonesing for pizza ever since --  I grew up in the amazing land of pizza -- Brooklyn New York and my children and grand children still live there --- gah!!!  I loves Pizza

Offline gidiefor

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Re: gluten free pizza - I have achieved the Holy Grail!!
« Reply #8 on: February 23, 2018, 01:47:30 PM »
Well - I doed it!  Here is my first attempt Margarita style last night.  Forgot the salt in the dough (doh), but didn't even really notice it when eating.   This pizza was a revelation!!!!

Offline Jon in Albany

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Re: gluten free pizza - I have achieved the Holy Grail!!
« Reply #9 on: February 23, 2018, 03:03:13 PM »
Nice!

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Offline Yael

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Re: gluten free pizza - I have achieved the Holy Grail!!
« Reply #10 on: February 24, 2018, 01:04:39 AM »
@Gidiefor : looks good !

@Canadave : thank you for sharing your experience. More and more person are gluten intolerant or allergic, I'll come back here when my time to make GF pizza will come  :P
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline Wazza McG

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Re: gluten free pizza - I have achieved the Holy Grail!!
« Reply #11 on: April 05, 2018, 02:06:16 AM »
gidiefor please confirm the recipe you used please.  Very nice Pizza by the way - congrats.
Fair Dinkum - you want more Pizza!  Crikey ! I've run out out them prawny thingymebobs again!

Offline gidiefor

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Re: gluten free pizza - I have achieved the Holy Grail!!
« Reply #12 on: May 18, 2018, 09:43:02 PM »
yes I used the OP's recipe -- but after testing it for a while I'm going with

1 2.2 kg bag of Fiore Gut
14 grams fast acting yeast
750 ml room temp water
30 grams EVO

also I find that if I place EVO on my hands and spatula - I form dough balls directly from the mixer and roll them around in my hands and then place them in a baggee after dusting the ball lightly (and slightly flattened) with Fiore Gut flour.  I let the dough sit over night before using.  I place my steel in 500 + degree oven for at least an hour and a half.

Offline doodneyy

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Re: gluten free pizza - I have achieved the Holy Grail!!
« Reply #13 on: August 21, 2018, 01:00:52 AM »
Can.. where are the pics?

Would love to see them or send a link..
Still trying to get there.
The D

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