The ultimate Gozney pizza dough

A good pizza starts with good dough. With this classic pizza dough from Gozney, you can make a beautiful thin crust with a light edge at home. The recipe is simple, easy to handle, and suitable for both novice and experienced pizza bakers.

Ingredients

For approximately 6 pizzas of 30 cm:

• 1000 grams of flour
• 600 grams of cold water
• 2 grams of dry yeast
• 25 grams of salt
• 25 grams of olive oil

With this ratio, you work with a hydration of 60%. This results in a dough that bakes light and airy, but at the same time remains pleasant to work with.

This is how you make the dough

Divide the water into 590 grams and 10 grams. First, mix the 590 grams of cold water with the yeast. Then add the flour and mix for about five minutes at low speed.

Let the dough rest briefly, then add the salt and the remaining 10 grams of water. Mix again and then slowly add the olive oil. Once everything is well incorporated, let the dough rest for a few more minutes.

Next, divide the dough into balls of approximately 250 grams. Use these to make pizzas of about 30 cm. For larger pizzas, you can use balls of approximately 350 grams.

Let the dough ferment quietly.

First, let the dough balls stand at room temperature for about an hour, and then place them in the refrigerator for 24 to 48 hours.

It is precisely that longer cold fermentation that gives the dough more flavor and ensures a pleasant texture.

Remove the dough balls from the refrigerator approximately 3 to 6 hours before baking. This gives them time to come to room temperature and makes them more pliable and easier to open.

The pizza shapes

Do not use a rolling pin. Gently press the ball of dough outwards from the center, leaving the edge as undisturbed as possible. This way, the air is retained in the edge, resulting in a beautiful, airy crust during baking.

Use a small amount of flour or semolina to prevent the dough from sticking. Do not use too much, as excess flour can burn on the hot pizza stone.

Keep the topping simple

In a Gozney, you bake at a high temperature and in a short time. Too much sauce, cheese, or moist toppings make the pizza heavier and harder to bake.

Therefore, start with a thin layer of sauce, some mozzarella, and a few toppings. This keeps the dough well-balanced, and you will achieve a crispy base and an evenly baked crust faster.

Good dough needs time above all.

With flour, water, yeast, salt, and olive oil, you have everything you need for good pizza dough. The biggest advantage lies in the right proportions, sufficient resting time, and taking the dough out of the refrigerator on time.

At BBQ Valley, in addition to Gozney pizza ovens, you will also find pizza flour, semolina, dough bowls, pizza peels, and other accessories to bake your own pizza at home.