Gozney Roccbox Camping Pizzas 

Roccbox Roadtrip! We hit Kananaskis for a rainy weekend of camping, and these pizzas help keep us warm!
The recipe (typical weights, when my ambient humidity is higher):
500g 00 pizza flour
325g water, 100F
3g instant dried yeast
10g sea salt
Bear in mind that, depending on your climate conditions, you might need to adjust the hydration by (usually) going with more water. Play with your dough and find what amount works for you!
Scaled measurements (in order of flour, water, yeast, salt):
600g, 390g, 4g, 12g
750g, 488g, 5g, 15g
916g, 596g, 6g, 19g
Combine water and salt; stir. Add yeast and flour.
In stand mixer, run for two minutes on lowest setting. Increase by one-two settings (depending on mixer) for five minutes. Return to lowest setting for two minutes.
Let bulk ferment one hour, then chill down. On day of use, form balls of approximately 200g, let rise in warm place a couple hours, or until risen and pliable. Form pies, load up, and cook!
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Similar turning peel: amzn.to/44SDfnA
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