Sourdough Pizza | Roccbox Recipes | Gozney 

300g strong bread flour 200g of 00 pizza bread flour 15g seasalt 310g of water 82F 80g sourdough starter (recently fed) 10g of olive oil (optional but helpful to add) 1. Add flour and seasalt together 2. Use recently fed sourdough starter, add 80g of sourdough starter to warm water (82F), mix by hand 3. Add flour and salt mixture slowly, mix by hand 4. Add olive oil and mix in by hand 5. Ball the dough and rest for 30mins, cover 6. Remove ball and kneed, make smooth ball 7. Clean bowl w splash of olive oil, and add ball to bowl. 8. Bulk ferment for 4hrs (but can do up to 12hrs or more)-- will rise slowly 9. Divide dough balls into 250g pieces--will make 3 250g dough balls and 1 small ball. Make smooth balls 10. Cover and proof for 4-5hrs at room temp and then can put into refrigerator 12-24hrs to ferment. Remove from fridge to relax gluten Stretch dough and make pizza as normal.

Joe is a born natural in front of the camera, he needs his own TV show. He is incredibly charismatic and fun.

Incredible host! Needs his own show.

Amazing recipe, incredible pizza. I've done It today at home. My fermentation: 8 hours at 25 Celsius degrees + 12 hours in the fridge by night + 4 hours at 25 degrees. To cook It: 5 minutes in the skillet pan at high temperature temperature+ 5 minutes of grill in the hoven at 250 degrees. Amazing thanks

This guy deserves a raise, and possibly a knighthood.

Started this pizza dough recipe after watching your video yesterday. Tonight, I had the most amazing pizza from this dough! Although I do not have a Roccbox, I placed a baking steel on my outdoor grill. Cranked it up to 800 degrees. It was everything I hoped for! Thank you so much for this video. Best, Angela

High production quality! Very impressed by your vids Gozney. And Joe brings a smile to my smile in these troubled times.

Funnest baker I have ever seen! Love it, easy to watch.

I'm in the middle of this now, just bulk fermenting for 4 hours. The ratios are great, very workable dough. So useable compared to some sourdough recipes. Look forward to upping my game from normal dry yeast pizzas to sourdough pizzas tomorrow! Thanks chef.

Joe is what we all need at this trying time

this was a great dough- very manageable and made great pizza

This recipe was a success! My family loves it. Thank you for this awesome video.

We love our Roccbox and making pizza crust with sourdough. Sooo good.

What a great bloke. Really entertaining, but very educational! More of him please.

Love your delivery such a natural presenter

Great video, clear instructions. Please do some more!

looks so easy on your vid. I use a Ooni Koda. Beginning was hard, but now I can do it. Thx for the video.

This video has made me a pizza god. I actually want to see more of this host. He’s very watchable and I would like to see more of him!

I love soooo much this channel, TKS for all

I get my first ever Roccbox today my excitement cannot be contained! Cmon UPS guy cmonnn :D I hope Gozney ships my turning peel soon. Love your videos and learn so much from you ❤️ stay healthy!

I'm from Naples, and your pizza looks great!

Thank you Chef. Perfect

I made this recipe once. I doubled it and it made seven 250g dough balls. Everyone loved the pizza 🍕 thank you. In the process of making my second batch. Roll on Saturday for sourdough pizza 🍕

couple of seconds from the intro and I love you already! hahaha

Keep him on he's a legend 🤙🏾

Hahaaa. Love this! Really helpful too. Great vid 👍

Superb video.... just fun ... I need one of those ovens as I already have the starter

Thanks! Made first sourdough pizza with this recipe. It was a bit sticky to handle but very good taste eventually

I liked the idea you are making this show so entertaining

Lovely ,great video!!!

Guy is hilarious. LOVE him!

Awesome presentation chef.. 🙌🥰🥰

Keep coming back to refresh my skills. Top video and presenter 👌🕺

Can confirm chef JB is an absolute legend in real life too 🙏🏼

Video saved to extremely favourite.

So cute!

That was hilarious! Subscribed

Woww! Wow!

Your smile is heartwarming.

How would you determine the optimal time for bulk fermentation as well as second fermentation after shaping? Do you do the poke test to determine if it's right before fridging?

Hi, great demo, in current world I cannot find 00 flour in the UK for delivery and going to give it a try just using strong bread flour. Should I alter any of the ratios or kneading to keep the dough elastic but not too sticky? Thanks

amazing pizza !

Hello, i tried your pizza and was fantastic. How long can we keep the dough in the fridge? Thank you!!!

Loved him!!!!!

looks bangin

Hey Joe! Great to see you doing your thing dude, an absolute natural 😜 Great video mate, when are you gonna come and cook pizzas for me in France? 😘🍕✌️

Everyone needs to know this: you can have the best flour and the best kneading techniques in the world. If you will bake this in your regular oven (250-300°C maximum), you will NEVER, trust me NEVER, have the same result.You need that heat, and the most original way is by using a wood fired pizza oven. Nevertheless, it's possible to have good pizza in a regular oven. But don't expect that same crust! Cheers

Hiya. Is it ok to keep the dough for cold fermentation in the fridge for longer than 24h like some people recommending with classic pizza dough? Thank you for this amazing video!

Great video! If you wanted to freeze some of the dough which stage would you do that? Prior to the room temp ferment after shaping? or would you let them rise for a bit after shaping?

This guy is awesome 👏

How do you feel about some semolina flour in the pizza mix? What percentage of it would you suggest adding/substituting?

Look! It´s Ted the Bellhop making a killer pizza!!! Absolutely Legend 👨🏻‍🍳

Hi! So I'm still getting used to sourdough. I normally keep the starter in the fridge and feed it weekly or some, discarding some before feeding it or using it for a levain. For this recipe, would you take it out if the fridge, discard and feed and leave for 10 hours and use some and then feed again? Sorry, just a little muddled!

Much waited video 👍

I came here for the oven and the pizza but I'm staying for the chef. How amazing are you sir!? Next Paul Hollywood but better? BBC will be knocking at your door soon for sure.

You are mega fun and so good! Go get a TV show man

This happens to be my favorite pizza and I like how he waits to put the basil on after he takes the pizza out of the oven, because I feel the basil becomes bitter if you bake it on the pizza.

What type of strong white bread flour ? In Poland bread flour type is 750..

can you make the pizza just with 00 and what difference would it make

Super funny guy 😂👌great work

i feel like I've discovered the John Oliver of cooking! what a host... instant subscribe! :)

very nice!

So do you use it as soon as it comes out of the fridge?

Bravo! Nice video

Good video but would have appreciated some heads up about how sticky the dough is as this was my first sourdough.

Jest moc💪

that's a good looking pizza great host btw

As I would only need one pizza, maybe 2. Could I freeze the others for another time? Or would it kill all goodness xXx

Hello.. Can i use the soughr starter discard and what r the amounts and ratios please?

What is the name of the oven to the right of you? Looks awesome

Love this guy…

You are a cool & funny guy😀

Can we use the dough directly right after the 4 hours fermentation? Can we use 00 flour only?

This guys a crack up😎

Can someone explain me what the stuff where he put pizza in is really useful, can I get it on Amazon?

Great video

Tomato first, it must be put in the spiral manner, than Mozzarella and soon after OIL at the '' 6 '' manner (You forgot it) .. and at the end basilicon and finally You can put in in the oven ... This is the Napolitan Pizza's school- Perfect dough and aspect

Can I use a stand mixer instead? Just figure it would help develop more extensibility

I made a sour dough...made thee best dough. It’s chewier. Delicious.

Thank you!!!! for working in grams. 🙏

Hi joe..i really need your advice..can i just used plain flour to make a starter and feed it the day after just mix a wholemeal flour and plain flour..as kinda hard ti find rye flour in singapore...really appreciate to get your replied..please

Can i use just plain bread flour for everything?

Can I make the dough in bulk rest 4 hours and fridge 24 hour shape balls and rest untill nice and puffy

Great video. Can you freeze extra dough balls? I usually make more dough than I need and freeze the extra balls before the last 24h fermentation and thaw them in the fridge for about 36h before using them. Is this also possible with this recipe? I would assume wild yeast behaves similar to industrial cultivated one but I have no experience with freezing sourdough.

Yes, can we see more recipes from Joe please?

This dude looks like "Kevin Spacey". 2:38 - This dude is hella funny with this pizza dough stuff lmao. 3:12 - He mentions which hand hes going to use lmao 6:41 - lmaooo this guy

If there ever was a pizza genie granting pizza wishes via rubbing a magical flour bag. It would be Joe, covered in flour, dancing, and granting gluten miracles.

At what stage can you freeze these please?

Would you recommend a 48h fermentation instead of 24h with this dough? Will it hold up? Thanks !

Amazing crust, you wouldn't get this on your typical oven!

can you substitute the bread flour for 00 flour and semolina ?

Is it necessary to leave the dough in the fridge? Or can I just make pizza and bake it after 2nd proof?

Such a funny guy!

Which 00 flour its better? Pz3/pz4?

Haha cool video

This guy is hilarious :)

Lovely. But what about us common human beings that don't have an oven like yours.. will it still work

At 940F oven temp, wouldnt you want to use a hydration percent greater than 65%, like one closer to 70%? Thank you for the video.

What if I followed the recipe for the starter and now keep it in the fridge? How to I ‘wake it’ do I need to feed before using or let come to room temp etc? Thanks

who is this guy and how do I find him? i could watch him all day!!