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[apilinariosilvia]

The recipe is right on the bag of Antimo Caputo Fioreglut (gluten free) flour. It is milled in Napoli Italy, the epicenter and origin of Neapolitan pizza. Having manufactured flour since 1924, I am quite sure they have painstakingly researched a gluten-free formula that is worthy of their reputation.
One of the key ingredients is Psyllium Seed Fiber. Known as a fiber supplement, it helps mimic the structure of gluten in your flour. When you read their recipe, the first thing that jumps out is that the dough has a hydration of 80 percent. This resembles a batter, more than dough, and care must be taken to follow their instructions to the letter.

Dough Maker
- The instructions specify a dough mixer, such as a Kitchen Aid with a dough hook. I suppose you could try to recreate this using a large bowl and a wooden spoon, as the dough will be very soft at 80% hydration.
- ilFornino wood fired oven or other similar oven with wood and associated tools. Measuring cups, spoons, a silicon or rubber spatula and an accurate scale to weigh out all the ingredients.
- I recommend a food mill for processing the San Marzano tomatoes, as it provides a consistent texture vs. stick blenders or smashing with some instrument. If no mill is available, then use the stick blender slowly.

Ingredients for NEAPOLITAN PIZZA SAUCE:
- This part is not unlike any standard Neapolitan Pizza.
- 28 ounce can of San Marzano tomatoes. (If unavailable, use standard tomatoes with some sugar to round out the flavor.)Sauce.
- 2 teaspoons of salt or to taste.

Steps for preparing Neapolitan Pizza Sauce:
- Pour the contents of the can of tomatoes in a food mill with medium size holes and process into a large bowl. If no mill is available, use stick blender but not aggressively. A potato masher will work, as well.
- Stir in 2 teaspoons of salt or adjust to taste.
- The high heat of the oven will cook the sauce right on the pizza.

Ingredients for Gluten Free Pizza Dough Recipe:
- 1000 grams or 35 oz. of Caputo Gluten-Free Pizza Flour.
- 800 ml. or 38 oz. of room temperature water
- 15 grams or ½ oz. of fresh yeast OR 2 teaspoons of instant dry yeast (no proofing necessary) or active dry yeast
- 35 grams or 1 and ¼ oz. or 2 and 2/3 tablespoons of extra virgin olive oil
- 35 grams or 1 and ¼ oz. or 2 tablespoons of sea salt.
- Rice flour for dusting and dough shaping.

Making the Gluten Free Pizza Dough:
- In a mixer with dough hook, or a large mixing bowl, place flour, water, salt, and yeast into the bowl. Mix on the second speed of the mixer for about 5 minutes. Use an oiled spatula to scrape the sides of the bowl to make sure everything is mixed.
- Add the extra virgin olive oil, and mix on the slowest speed for 2 more minutes.
- Transfer the mixture to another bowl and place in the refrigerator for 30 minutes to rest.
- Form individual dough balls each 250 grams (approximately 9 oz.) to 280 grams (approximately 10 oz.) with hands that have olive oil on them. This will prevent sticking.
- Place each dough ball into its own container or wrap each tightly with plastic wrap. Place in the refrigerator for at least 3 hours up to a maximum of 24 hours.

Assembling the Pie:
- Remove your dough balls from the refrigerator and dust with rice flour or Caputo Gluten Free Flour. There is no need to bring to room temperature.
- Carefully shape the dough by gently forming a ball with floured hand on a floured surface. Gently press the air from the center of the ball outward with the palm under your large knuckles. Use the other hand as a guide to form a taller ridge on the edges.
- This will become the crust. Be careful as to not tear holes in the gluten free pizza crust. If you do get a hole, simply pinch and repair. Most importantly, you need to maintain a slight ridge around the pie.
- Gently rotate the pie while repeating step 2 until the desired diameter is reached.
- Make sure the pie doesn’t stick to surface by adding some rice or gluten free flour.
- For a Margherita Pizza use tomato sauce, basil leaves, and fresh mozzarella, freshly grated Parmesan Cheese and a drizzle of extra virgin olive oil on top.

Baking your Gluten Free Pizza Pie:
- Start your fire and preheat your Wood Fired Oven making sure the oven floor pizza stone is uniformly hot. A good heat soaking of the oven floor is essential for creating the crispy crust associated with your Gluten Free Pizza.
- It is recommended that the oven floor temperature be about 700 degrees for this particular flour and hydration. Care must be taken when handling the delicate pie. You may have to use a thin metal pizza peel to gently get the uncooked pie on the peel with short rapid strokes.
- Cook and rotate, as you would do with a standard pizza. Keep in mind initially the pie is very fragile.

Useful Tips:
You can add other variations of toppings, however, I would make it simple until you feel confident with your technique. Do not overload. Also, don’t forget that while your oven is on; take advantage of the oven by introducing other foods for cooking. Keep in mind that you can still produce regular pizza and accommodate all your guests.

Original Source

Wood Fired Pizza Ovens

• This topic was modified 6 years ago by apilinariosilvia.
• This topic was modified 6 years ago by apilinariosilvia.

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[Italiancook]

Italiancook wrote:

Like others, I had difficulty finding KAF AP. I have some bread flour from 2018. I checked KAF website and found I could use it successfully in place of their AP. So I made Foccacia with bread flour. I didn’t notice any difference from the switch or from the age of the bread flour.

I also made KAF Now or Later Pizza. I made it as 2-9″ pizzas. Baked, they were like a pizzaria pan crust, and we liked it. Enjoyed the change from thin crust, but will make it thin next time. I put artichokes from Sam’s (thanks, Mike) and bacon on it. I par-cooked the bacon beforehand. For the thickness of the crust, I didn’t have enough cheese on them. I used 10 ounces total, and they could have used more.

Mike, I see now what you mean about Sam’s artichokes not lasting a long time. The expiration date on the lid is several months away, but the artichokes were soft and mushy. Used them anyhow, and they tasted fine. No more in stock, but it looks like it’ll be a while before the governor lets us out long enough to feel good about going to Sam’s.

[Italiancook]

Like others, I had difficulty finding KAF AP. I have some bread flour from 2018. I checked KAF website and found I could use it successfully in place of their AP. So I made Foccacia with bread flour. I didn't notice any difference from the switch or from the age of the bread flour.

I also made KAF Now or Later Pizza. I made it as 2-9" pizzas. Baked, they were like a pizzaria pan crust, and we liked it. Enjoyed the change from think crust, but will make it thin next time. I put artichokes from Sam's (thanks, Mike) and bacon on it. I par-cooked the bacon beforehand. For the thickness of the crust, I didn't have enough cheese on them. I used 10 ounces total, and they could have used more.

Mike, I see now what you mean about Sam's artichokes not lasting a long time. The expiration date on the lid is several months away, but the artichokes were soft and mushy. Used them anyhow, and they tasted fine. No more in stock, but it looks like it'll be a while before the governor lets us out long enough to feel good about going to Sam's.

[BakerAunt]

On Friday, I also baked Grape Nuts Bread. We liked the more whole wheat version that I had done last time, so I followed those changes. I wanted to use up some of the high gluten flour, so I used 1 cup bread flour, one cup high gluten flour, and one cup AP (all KAF). I kneaded at speed 3 on my Cuisinart mixer for 6 minutes and 30 seconds before getting a windowpane. The dough had great rises, and oven spring was good. They are now cooling on a rack. We will cut one tomorrow; the other will be frozen for later.

[Mike Nolan]

When I was at Sams yesterday they had some almond flour and 25 pound bags of pizza flour (bleached), but no yeast. (They seldom have unbleached flour.)

Fortunately, I still have a 1 pound package of yeast unopened, which at my current rate of baking may last me through the summer. I also have most of a package of SAF Gold in the freezer, which I could use if I run short.

[BakerAunt]

Out of curiosity, I also consulted Bernard Clayton. In the first edition of his The Complete Book of Breads, he says that "the phrase salt-rising refers to the old kitchen practice of keeping the bowl of starter nested overnight in a bed of warm salt, which retains heat nicely. It does not refer to the bread's peculiar taste" (p. 306).

He notes, as did Beard, that the starter can be "temperamental" and warns: "

. . . if it doesn't bubble up during the night to produce its oddly sweet odor, have no patience. It is only a sacrifice of cornmeal and milk. Begin again, but put it together in another way. Use a different milk, or another kind of cornmeal. There is no easy explanation of why one combination will work and another will not" (p. 306).

Like Beard (and unlike that article that got us started on this topic), Clayton emphasizes warmth when making the starter. Indeed, he days to "warm everything it touches, the bowl, the cups, and the spoon" (306). He instructs readers to find a spot in their house which is between 90F-95F and notes that in his house "that is on a shelf near the hot water heater in the utility room." He, like Beard, also recommends the pilot light of the oven, but of course our ovens don't have pilot lights anymore.

He suggests using pasteurized whole milk and notes he has had no success with non-fat dry milk.

He goes on to give three different recipes. He notes in the first one that the dough "will have a strong smell not unlike a soft ripe cheese, and it is here the lovers of salt-rising bread are usually sorted out from among those who are not. To the former, it is a glorious aroma; to the latter, an unpleasant smell" (p. 307). Clayton also includes two of the three recipes in the revised second edition of his book.

[BakerAunt]

Here is what James Beard says in Beard on Bread:

"Salt-rising bread is one of the oldest breads in this country. It has a delicious and unusual flavor and a very smooth texture. In fact, it is one of the most remarkable of breads. It does present one great difficulty for the breadmaker. It is unpredictable. You may try the same recipe without success three or four times and find that it works the fith time. Or you may get a loaf that is halfway good. If it works, fine; if it doesn't forget it. I am including it in this collection because it is a worth recipe, but I do so with a warning that you may be disappointed" (p. 68)

He also states that the starter, as it sits, needs to be kept at a "steady temperature" of 100F. He gives a time of between 12 and 24 hours for the starter to foam.

It does not have a rise between the mixing of the starter and other ingredients, but he notes that the rising in the pans may take 4-5 hours or longer.

This is definitely NOT a bread to recommend to new bakers. They would have better luck with starting their own sourdough culture. As an experienced baker, I have no desire to try it.

[aaronatthedoublef]

Here is how it explains the what happens:

Salt-rising bread does not require yeast to rise. Instead, bakers cultivate bacteria in their starter by leaving a mixture of boiled milk, cornmeal or wheat flour (and, sometimes, a sliced potato), sugar, and salt out overnight in a hot environment. The resulting microbes create hydrogen, which serves as the leavening agent.

They do claim that James Beard was a fan and has a recipe in

Beard on Bread

but I haven't researched it at all.

[Mike Nolan]

I did some serious mushroom hunting as a teenager, helped by my grandmother, who was well versed in foraging. Also, NW Illinois and portions of eastern Iowa are an odd geographical area, it was skipped by the last two glaciers so there are a lot of hills and there are things that commonly grow there that are otherwise rare in North America. The botany students from Northern Illinois University in DeKalb would come out on field trips to study those plants.

There are a few types of safe mushrooms that are pretty easy to recognize, morels and inky caps are two of them. Inky caps and shaggy manes (both in the Coprinus genus) are tasty, but about 10% of the population gets a reaction to them, which can become fatal if combined with alcohol. If you've ever seen a fairy ring, it is safe, too. There's a fairy ring in Michigan that is something like a half mile in diameter, it may be one of the oldest living things in North America, they grow outward at a rate of about an inch a year, as I recall.

We get mushrooms in the back yard in the fall, they're probably Amanita phalloides, otherwise know as the Death Cap. They get quite large, sometimes 8 inches tall.

[Mike Nolan]

If it is a true salt rising bread recipe (usually starting with potatoes), it doesn't use yeast for leavening, it uses a bacteria, usually clostridium perfringens. You have to be very careful about cross-contamination, because C. perfringens is one of the more common causes of food poisoning.

I remember Anthony Bourdain was serving as a judge on one of the sillier cooking competition shows, where they limited what equipment the chefs had, and someone used the metal storage shelves as a grater. Anthony wasn't thrilled, saying that was a great way to get C. perfringens.

I'm told salt rising bread has a taste reminiscent of cheese. I don't plan to make it to find out.

[aaronatthedoublef]

Yes... Baking supplies here typically go on sale just before Thanksgiving and go through Christmas. When I bought LoL butter I would buy about 15 lbs and stash it in the freezer and then use it until the next sale.

I would stock up on flours too. But now, if I buy cases at BRM there is a case discount and if I buy over $50 shipping is free. KAF doesn't have those (they have a frequent buyers club) but I usually have a $10 coupon that will pay for most of the shipping.

When they have it Walmart has the cheapest prices on KAF and their shipping is free. But they just dump flour bags into a box and at least half the time one will explode. KAF needs to package their 5 lb bags of flours better.

And when non-perishables like paper towels or toilet paper are on sale I buy as much as they will allow me to buy at the sale price.

Of course if you live in an apartment it's harder to store everything.

We finally bought a second refrigerator so we have more cold storage. And we did it just in time as Home Depot and Lowes just ended deliveries except for essential services.

[BakerAunt]

You (and your Mom) are correct, Aaron. One of my girl scout leaders made her coffee this way. Her husband, who was along for support on the weekend camping trip, looked at it and said, "Is that a pot of grease!"

I'm not positive, but I think that Swedish coffee may be made that way as well. I don't plan to try it. I'm quite happy with my French Press.

The mushrooms have Vitamin D because many are grown under ultraviolet light. I'm not sure about the ones in the woods, not that I know enough to harvest any from there.

• This reply was modified 6 years, 1 month ago by BakerAunt.

[BakerAunt]

Or they ran out of room. 🙂

Last December, Kroger had King Arthur AP on sale at a great price, so I bought about four bags, while my husband rolled his eyes, especially as I had a 10 pound container full at home (well, he didn't know that part as he stays out of the pantry). It wasn't foresight on my part but thrift. The best flour prices seem to be in November and December. I mentioned that once on the now closed KAF Baking Circle, and Frick said that she does the same thing, and that her husband was consistently surprised at the places where she had stashed flour bags.

• This reply was modified 6 years, 1 month ago by BakerAunt.

[chocomouse]

I made maple-cinnamon scones yesterday, although the journey began the previous day. I've not been able to buy cinnamon chips in any store for several years now, But these scones are one of my husband's favorites. I can't seem to plan ahead for when I want to make them, but always want to bake them NOW! So ordering on-line is out, especially these days when either supply or delivery issues could mean waiting a month. So I googled how to make cinnamon chip at home. I found a number of recipes, all very similar, and two days ago I made a batch.

They turned out fine, and were quick and very easy to make. They are not hard like regular chips, but crumble easily so I had to be gentle when stirring them into the batter. Next time, I might increase the baking temp and or time by a few minutes to see if that makes them a little more firm. In the finished product, they were a nice burst of cinnamon flavor.

The recipe made almost 2 cups - I used 1 cup and have the rest in the freezer for another time. You could also substitute other flavors (ginger?) for the cinnamon. I might try some lemon..... or orange, in chocolate bread....

[aaronatthedoublef]

I did not know about mushrooms!

Isn't cowboy coffee boiled coffee with egg shells to 1) make it less bitter (who would argue with a mom about that!) and 2) they float on top and keep more of the grinds in the pot when the coffee is poured.

At least that's what was in the books I read as a boy.