How To Make Pizza At Home | Feng Chen | Gozney Roccbox

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Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
Find the simple dough recipe and sign up to our newsletter here - www.gozney.com/blogs/recipes/...
Want to learn how to make pizza better? Learn from one of the best, Feng. Whether you own a pizza oven or you're just diving into dough with your conventional oven, here's how to achieve the best results from the comfort of your own kitchen.
00:00 - How to make pizza at home
00:34 - Making the dough
02:25 - Mixing the dough
06:18 - Balling the dough
09:08 - Stretching out the pizza
12:40 - Cooking the pizza in a home oven
16:15 - Making & Baking pizza in the Roccbox
#GozneyMakers
Share your creations using #gozneykitchen #roccbox #gozney #teamgozney
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Products used:
Gozney Roccbox: us.gozney.com/products/roccbo...
Gozney Turning Peel: us.gozney.com/products/roccbo...
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#pizza #homemadepizza #cooking #homecooking #sourdough

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Опубликовано:

28 июн 2024

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Комментарии : 47

@liveandbreatheoutdoors Год назад

Love how simple its made!

@gchomuk 3 месяца назад

I just received my Roccbox, but so far, I have only used it cook a couple of ribeyes. (Hey, I'm in Chicago, and it's still pretty chilly outside.). I'm bingeing Gozney videos and loving the various personalities. Feng is not only informative, but her smile, laugh, and sense of humor are adorable and infectious. Kudos to Rozney for such a quality product, website, and instruction. I've been a pizza lover my whole life, and it wasn't until I turned 65 that I started making them myself. Thank you for your efforts.

@theguynextdoor4978 6 дней назад

Actually, salt and yeast combined do not kill the pizza dough. It may slow it down slightly, but many cooking myths are clung to without actual testing. I used to believe in this, too, but I mix the caputo yeast with salt and flour all the time. It never caused any problems. I have an electric pizza oven that reaches about 430C, so I will try this recipe. I'm used to making Neapolitan-style crusts, but this seems like a nice, happy medium for my family and friends who wear American glasses. And No, I'm not Murican. But I do like Feng's charisma and teaching style.

@rhianna6653 Год назад

Thank you for including instructions for those of us who don’t have a pizza oven! 🙏🏻💕

@zezimabig 21 день назад

Where did you guya get that big dough box! Luv that colour

@1972taco Год назад

Whoohoe Feng is back. I wished more people where so laidback like you!

@gozney Год назад

I know right! Thanks for the comment 🍕🙌

@DrDaab Год назад

Wonderful detailed lesson on making Neapolitan Pizzas. Thanks !

@cheeze_pizza Год назад

Love Feng’s demos!!!

@gozney Год назад

The one and only Cheeze Pizza! Great to hear! 🍕

@johncrichton8460 Год назад

Nice! Love the leopard crust!

@McAuliflower Год назад

This was great! Loved the details on shaping the dough out. Looking forward to more videos with Leopardcrust

@gozney Год назад

Glad you enjoyed it! More to come!

@marmaluke Год назад

Awesome video Feng!!!

@leopardcrust Год назад

Thank you, Luke! Really had fun with this one! ✨

@Milaandlukeliketodostuff Год назад

Feng is awesome

@TheGabrielberki Год назад

I didn’t know that tip about salt

@jsobrino Год назад

what is the proofing box used?

@Den-ow9yq 8 месяцев назад

Question that might be silly … Dough ball bottom goes down or up( what I mean is the dough ball upside the button of the pizza or it doesn’t matter)

@arsulaksono881 8 месяцев назад

Hi Feng, i just made my first sourdough pizza using your recipe. It turned quite successfully, I think. Baked on baking stone placed on the uppermost rack and got some leopard spots. Baked 15 mins around 250 C. Only a bit chewy …was it because of too much gluten or too dry / too long baked do you think ?

@leopardcrust 8 месяцев назад

Nice! 15 mins is quite a long bake so the crust would've dried out a bit during that time. Some options would be to increase the hydration of the dough to compensate or brush the crust with extra-virgin olive oil before baking to get it to brown up faster. Hope this helps!

@arsulaksono881 8 месяцев назад

@@leopardcrust thanks... Second bake only 10 minutes and the texture was much better. Only it was overproofed...lol

@MrTobyfersher Год назад

What dough proof container is that?

@tentrickspony8925 Год назад

Feng is so beautiful

@tentrickspony8925 Год назад

"You're the filling" 😂😂😂

@leopardcrust Год назад

🥪😂

@user-rd8me6pv5i Год назад

Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!😊Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it!

@ThomasLaang 7 месяцев назад

Measuring by weight in grams... Thank you! 🙂 Nothing of that "3/8 cups" headache... ;-)

@littlecoon4013 5 месяцев назад

18:45 you mentioned the pizza has leopard spotting, that was not leopard spotting actually LOL. that was (overall browning no spots)

@jazzfan7491 8 месяцев назад

What a charming and beautiful person.

@ludekstocek Год назад

Stromboli ??? Please Gozney

@gozney Год назад

Coming soon! 🙌

@tcbtcb Год назад

I’d suggest getting a small scale to weigh the yeast and salt. More accurate that way. I don’t see any benefit to pre-heating the cast iron skillet before placing the dough. I’d build the pizza then cook on the hot plate then in the oven.

@gozney Год назад

Thank you for your feedback.

@leopardcrust Год назад

True, a small scale would be best, but the visual cue is for someone who doesn't have one and still wants to make pizza! Main benefit to pre-heating the cast iron skillet is reduced wait time for the undercarriage to brown (a.k.a. eat pizza sooner, yay!) Side-benefit: if using a higher hydration dough, a pre-heated skillet also means less risk of the dough sticking as compared to a cold, gradually warming skillet. Hope you'll try both ways to see which you like better! :)

@pauldegori5440 9 месяцев назад

Very confusing, this is completely different to the method on Leopard Crust Pizza. So which one?

@leopardcrust 8 месяцев назад

Yo! This was Gozney's Simple Dough recipe as mentioned at the start of the video. You can use my recipe or this one - your choice! Mine is long fermented which helps with the spotting while Gozney's is a 24h dough which is ready quicker

@f1livenews2023 Год назад

it looks super smooth surface, I'm been sarcastic

@NalgameDios Год назад

Oof

@f1livenews2023 Год назад

millennials, they know the answer to everything

@TheGabrielberki Год назад

What did you expect this video to be, a demonstration where they knew nothing, that’d be better I guess.

@MrUsampa 11 месяцев назад

She burnt the mozzarella in the home oven... No pizzaolo will approve that, make sure you add the mozzarella really at the end if you are going to bake it so much in the oven

@leopardcrust 8 месяцев назад

I agree if we were going for Italian-style where the cheese stays white but this was more of an American-style caramelised cheese finish which is pretty nice with pepperoni.