These comments below don't quite understand, this right here is a work of art. Years will have gone into perfecting that method and the finish at the end is nothing short of outstanding. A sunmix mixer is excellent aswell, MAJOR food envy
Dome looks great and all, but I am here to confirm that you can DEFINITELY achieve that in a home. I use a baking steel and cook the pan pizzas right on top of it. Crusts are incredible. Golden brown and crispy.
Sure, this should work! Manage the temp by preheating the roccbox and turning the flame off to par-bake. You might have to periodically use the flame to maintain the temp within Roccbox and try foiling the pan during the par-bake so stop it colouring too much. Give it a go! Thanks, The Gozney Team
Hey! 17g of compressed yeast which will work out as around 5g of instant dry yeast. The full recipe link can be found in the description! Hope that helps, The Gozney Team
Sure, this should work! Manage the temp by preheating the Roccbox and turning the flame off to par-bake. You might have to periodically use the flame to maintain the temp within Roccbox and try foiling the pan during the par-bake so stop it colouring too much. Give it a go! Thanks, The Gozney Team
The recipe calls for compressed yeast but the video looks like he is using active dry yeast. Is there a difference in the amount I supposed to use if I used active dry yeast?
Love the gozney, but it's a bit dishonest of him to claim you can't get a bottom like that in a home oven. You absolutely can, especially with the use of a stone or a steel.
I tried the dough recipe scaled down for a couple of baked, complete disaster 😢 sticky no structure mess! Had to rescue with extra flour which didn’t give the same result obvs
I m sorry. That's false. You absolutely can make Scicilian pizza in a home oven, with those results low temp. You have oil in a pan that the pizza sits it, it's super conductive, and it fries the pizza bottom easily at around 500f. Easier overall process too. Plus make an 80 hydration dough without mixer. Watch any bonci pan pizza recipe, He's doing it around 500f
Hey! Thanks for commenting, great to hear you have success baking Sicilian pizza in your home oven, it's one of our favourites! Here, Mike is explaining his process and how the Dome allows him to achieve similar results to those he gets in his shop. Getting that deep dark colour on the base with a little char really adds to the flavour of his pizza and is made easy with the heat retention in the stone of the Dome. We agree, high hydration dough can be hand mixed and gluten development can be achieved though the use of an autolyse and folds, however, we find it an easier and cleaner method with the use of a stand or spiral mixer. Appreciate your feedback! The Gozney team
" Sicilian pizzas", executed here masterfully by Mike, have been one of the most popular New York Street slices since forever. . There is a "regular" and a Sicilian. Normally they're baked in a gas ovens at around 550f.
why do you give us a recipe that makes so many pizzas and the scale measurements are confusing and difficult for a home cook just trying to make 2 pizzas or 4 pizzas. Not 8 to 12 pizzas like I'm working in a restaurant feeding a football team.
