The Second Annual Global Pizza Summit & First USA Caputo Cup Pizza Competition took place in NYC at Neapolitan Express on the Upper Eastside. The sponsors were Antico Molino Caputo makers of “La Farina di Napoli,” and Ciao Italian Peeled Tomatoes. Not only did I learn all about pizza but also I tasted pizza made by some of the top pizzaioli in the country.
Representing Antico Molino Caputo was Dott. Antimo Caputo, the owner and 4th generation flour maker. Representing Ciao Italian Tomatoes was the owner Constantino Cutolo.
Roberto Caporuscio of Keste Pizza and Vino and Don Antonio pizzeria, and US President of the Association of Neapolitan Pizza-Makers gave the first seminar I attended on Making Neapolitan Dough Using Caputo Gluten-Free Flour.
According to the package, Gluten Free Flour is a Caputo proprietary blend of “rice and potato starches, rice and soy flour, sugar thickeners and dietary fiber.” These are all natural ingredients and all are naturally gluten free.
Shaping Gluton Free Dough
Roberto gave us his recipe for the gluten free pizzas he serves at his pizzerias
1 kg bag of Gluten Free Caputo Flour
25-27 oz of water (hint- start with 25oz and add more if needed until you reach the desired dough
1 1/2 oz Extra Virgin Olive Oil
3g baking soda (Roberto said that the oil and baking soda helps the gluten free dough to stretch)
Roberto charges $5 more than a regular pizza for the gluten free because it is more expensive and labor intensive to produce and more dough is required for each pizza. He also makes bread from the gluten free flour
Because the dough is gluten-free, it will not stretch like a typical Neapolitan pizza dough made with 00 flour. All of the shaping of the dough must be done on a surface and the dough cannot be picked up or folded over to shape it
Whole Wheat Dough before it is mixed with 00 White Flour
There was also a demonstration of dough made from Caputo Integrale Whole Wheat Flour “00”.
This flour has a slightly coarse or gritty texture and beige color with light brown flecks. It is made by grinding up the whole wheat berry including the bran. The flour is produced by the traditional method of milling whole wheat grains. There are no additives, just pure wheat.
It is necessary to mix whole wheat flour with 00 white flour when making pizza or the dough would be too heavy.
The proportions are 30% to 45% whole wheat flour and the rest regular “00” flour. It needs less rising because of the sugar content and the bran. The dough made with a blend of 00 and whole wheat flour can be handled just like regular dough.
Dott. Antimo Caputo spoke about flour. His “00” flour is finely ground and has a lower gluten content than most flours. Gluten levels are controlled by selecting different strands of wheat for processing. Signore Caputo said that 00 is made from a selection of the finest grains available to give the dough just enough, but not too much, stretch at 12.5% gluten. Gluten is the natural protein that remains when starch is removed from wheat grains. It creates the elasticity you feel when you bite into a crunchy loaf of bread. The lower the protein content of the flour, and the lower the gluten, the less elasticity there will be in your dough (cake flour has the lowest gluten level). In comparison, bread flour is high in gluten and is made from wheat that has 14-15% gluten. The “00” refers to the texture of the flour: Italian flours are classified by numbers according to how finely they are ground, from the roughest ground “tipo” 1, to 0, and the finest 00.
Here is a recipe for Neapolitan-style pizza dough for the home oven: Makes Four 9 to 10 inch pizzas:
I teaspoon active dry yeast
1-3/4 cups warm water-105° to 115° F
3-1/2 to 4 cups 00 flour
2 teaspoons salt
Olive oil for the bowl the dough will rise in
Caputo introduced a new flour called New York Style Pizza Flour. He said it had higher protein and gluten levels and added malt. I guess that you use it for all other types of Pizza except Neapolitan.
Constantino Cutolo of Ciao Peeled Italian Tomatoes, spoke about Italian tomatoes. He said his tomatoes came from North of Naples and South of Salerno and are pear shaped. In answer to a question he said that San Marzano tomatoes are longer and come from the area around Mount Vesuvius. Italian Tomatoes are sweeter than American tomatoes. He also introduced a new product called Authentica Pizza, peeled tomatoes for pizza made with Caputo NY Style Pizza Flour. Both were made for the American market.
There was also a mozzarella making demonstration by Pasquale Guerella, artisan cheese and mozzarella specialist, from Lasurdo Foods makers of Whole Milk Fresh Mozzarella Cheese Curd.
Pizza Challenge: Neapolitan-Style.
It was difficult to keep track but there must have been close to 50 piazzioli that took part in the challenge.
Three trophies awarded:
Gazmir Zenili of Rossopomodoro in NYC 1st prize and the check for $1,000 dollars.
Francesco Montuori of Rossopomodoro Chicago came in second.
Israel Hernandez from Utah came in third.
A seminar on “Protecting Neapolitan Pizza with recognition from UNESCO World Heritage” took place at Rossopomodoro in Greenwich Village. When I asked if gluten free and whole wheat flour pizza are included as Neapolitan pizza to be protected, the answer was yes.
See link below for information on protecting Neapolitan Pizza.