Cooking Neapolitan Pizza in the Gozney Dome
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- čas přidán 15. 12. 2021
- Here I cook three Neapolitan style margherita pizzas using wood fire in the Gozney Dome.
I use a different mozzarella for each pizza and explain the differences between the most popular types of mozzarella.
You can find our fuel kits for Gozney Dome here - www.love-logs.com/collections...
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You make that stretch technique look so easy. I gotta try it again. Also have to say that love logs are the best wood fired cooking store going. Keep up the good work!
I’ve eaten a lot of pizza to get to that stage 😂 Thanks so much!!!
Best demonstration of the Gozney on CZcams. Thanks was very helpful in my decision making.
No problem, and thanks! Did you buy one?
FANTASTIC!!!!!!!
Thank you! 😃
Great demonstration vid. Considering the G-dome for purchase, so this helped a lot. Thank you.
It’s an unbelievable oven! I think you can probably get better ovens for the money, but none of them are that sexy… and the wood efficiency is UNBELIEVABLE
@@planetfriendlyfirewood what do you think it’s the best oven for this kind of money?
Nice work. Simple, uncomplicated. Nice work.
Thank you sir 👍🏻👍🏻👍🏻
Well done, thank you
Good info and camera work!
Your patio views are wonderful
Thank you! Unfortunately our farmer neighbour has graced us with an 8 foot steel fence right in the view 🙄
Another great video Paul. Considering an upgrade from my Karu 12, as I really want to take advantage of other cooking styles: bread, steak etc, and the Dome looks perfect for that
The Karu is great for steak, fajitas etc. But it is a little space limited for bread. The Dome is really great but from a price point of view you’re on par with LOTS of choice - whereas Ooni obviously dominate the cheap oven market
I have to try the stretch technique. Well done
Just takes a good amount of practice like anything else - don’t give up if it’s hard to start with!
We just got our Dome and are planning our first cook. We opted for the dual fuel model so will stick with gas for a bit before trying the wood. What have you found to be your ideal cooking temperature, dome/stone ? Your pizzas come out looking just perfect and looked like your temps were around 430-450
Always 420C or above otherwise you risk tearing, but not much above 450C or so. Wood is a breeze too, bit more “admin” than gas but actually gets to temperature quicker. Hope this helps!
Pizza look amazing 🔥
Thank you 🔥🔥🔥
Good stuff. Thanks for this video. I'm considering buying a new oven, having a Ooni Karu today and I'm looking for something bigger and where I have the chance of doing 2 12 inch pizzas at the same time. Do you think its possible with the Gozney or do you need to go down in pizza size, to maybe 10 inch or even lover to be able to cook 2 pizzas at the same time?
I’ve done 2 x 10 inch which is as big as you’d be able to do with the Dome on wood. 2 x 11 maybe possible on gas. But to be honest 1 x 15 inch is way easier to manage and just about as much pizza as 2 x 10. The Karu 16 can handle a 16 inch pizza whereas the Dome tops out around 15. So lots to consider!
Well done video!
Thank you George 😃
perfection
Thank you 😃
Nice.
Thanks Joe 😃
Amazing
I'm looking at getting the same oven
How easy is it to transport as I want to do events? Also can the black soot marl be removed?
The soot comes off easily, but if you extend the chimney it doesn’t even happen.
They’re transportable but I wouldn’t say easily. For me the only way I’d use this oven for events would be two of them, fitted into a vehicle
You did a great job dude. Can you use 16” wood cuts in that oven?
No chance! We sell pretty chunky 6-8 inch cuts. Gozney’s own Dome wood is tiny, too small in my opinion.
The best looking pizza on CZcams on this oven
Thanks! They’re better these days… go check out our Instagram story 👀
@@planetfriendlyfirewood Only burned pizza praise as perfect I was seeing so far, yours looks perfect, congratulations
Hi are you losing heat with your Dome stone or u can cook another pizza after the first cook without having a problem of cooking the base of your second pizza ?
No heat loss really, that’s the key difference with the Dome versus other small ovens, the material quality is immense. Clearly it loses a bit of heat but as soon as you can make the next pizza, you can launch 👍🏻
Thank you for the demonstration. Can I ask how long does it take to get to temperature via gas ?
I don’t know, we sell firewood so I’ve never used gas
great video, would love to see your dough recipe as mine break from time to time, I think I have the same pizza concentration face ! :-)
I can’t help my face 😂 Dough recipe is on our page!
Great video could you post a link to the cheese you mentioned on the first pizza? I can’t seem to find it available anywhere online. Thanks
Where are you based? The UK?
@@planetfriendlyfirewood I’m in the US.
@@TangDominates It’s called Fior de Latte, not sure where in the US you can get it sorry!
The 3rd pizza in real time took about 2 minutes to bake. Is that the usual time? Does it take longer for each consecutive pizza? What are the ambient and stone temperatures with these bakes?
No it holds temperature really well and cooks in 60s on wood, but when I’m filming sometimes something gets forgotten - and usually it’s fire management and focus on the stone temperature. If I’m just cooking pizza and focused on the fire, the oven doesn’t miss a beat! You can see the ambient temp drops as I’m filming which usually doesn’t happen. It’s a genuinely amazing oven…
Nice dough! Would love to know the recipe! Has it got wholemeal in it?
Thanks! I nearly always do a 24h room temperature direct dough, this one was 63% hydration. Good spot on the wholemeal, I love the way Caputo Nuvola handles but find it lacking in flavour so have been experimenting - this was 3% wholemeal and 97% Nuvola. Any questions let me know!
@@planetfriendlyfirewood great thank you!
@@planetfriendlyfirewood new iscrition! Superb dough!!! What time are the pizza ball?? 16 hours temperature control or 6 hours? Sorry for my english...i am a italian pizzamaker!
@@luca-qf6jr We have underfloor heating so our room temp is a pretty consistent 21C. I usually do a bulk prove for 16-18 hours and balled prove for 6-8 hours, I ball them up whenever fits with my day 👍🏻
Hi! Is the oven easy to clean on the outside?
Yep, bar keeper’s friend powder and a little water. Or you can addd an extended flue that improves draw and keeps it cleaner 👍🏻
What is it you're using to stop the base sticking to things instead of flour?
Fine semolina, the “Caputo Semola Rimacinata” is brilliant but others work too. The key stage is the flour bath, doughball straight into the bowl/pile of semolina and give it 5 or 6 flips 👍🏻
Hi, looking to order some hardwood kindling from your website, what size would you recommend from the ordering options Karu, roccbox, alfresco, Dellonda......it's for a Dome. Thanks
Hi there, thanks for the enquiry!
We actually have a fuel kit built for the Dome which includes the specially cut larger Dome sized logs as well - www.love-logs.com/collections/tabletop-pizza-oven-fuel-kits/products/gozney-dome-fuel-kit
If you already have logs that you plan to use and just want the hardwood kindling, it takes about a kilo of hardwood kindling to approach cooking temperature. The bigger one is the best value and all of the oven brands are the same, we just wanted people to be confident it would fit their oven.
Hope this helps!
Paul
@@planetfriendlyfirewood thanks Paul.....gone for the Dome kit 👍
@@zeewidowmaker Thanks so much for the support 😃
great pizzas how long did you wait for your dome
Hi Andy, we were batch four and got it ahead of them running into supply chain issues. Not sure the total wait time I’m afraid! Have you ordered one?
@@planetfriendlyfirewood not yet had the Roccbox so missed out I am in the spring order sequence so hopefully will get one then
@@andylee9977 Good luck! Well worth it
Looks nice. Hydration?
This is 63% with 97% Caputo Nuvola and 3% wholemeal
@@planetfriendlyfirewood hmm Im using caputo nuvola super with ooni karu (now in the winter time gas, never try nuvola with wood) and I never got so big crust :( I mean its full of air, but I cant get it big as yours..
@@hbwdino Super is designed for much longer proves than standard. I’d try Nuvola for a 24h prove, it’s faultless!
That is beautiful, could you share your Flour / dough recipe?
I’m editing a dough video at the moment, so give us a subscribe 👍🏻😁
@@planetfriendlyfirewood Awesome, I did👍
What do you do if the pizza is not moving on your peel?
Find the sticky spot and try and release it, throw a little semolina where it stuck
Where is your outdoor kitchen counter set up from? 👀
I built that I’m afraid! Leftover fence posts and joists, cement board top then tiled, and clad in pallets which I (stupidly) decided to strip down myself
@@planetfriendlyfirewood you've inspired me! The tiles make it look so nice 👌
Would definitely back a 'how to build a pizza oven station' video from yourself 😂
@@Flexiable 😂😂😂 Trust me it’s nice from the outside but sketchy on the inside!
Awesome demo of technique. Why not wipe off ash from hot stone with wet towel before cooking pizza?
By the time I launch any ash has disappeared in the heat of the oven, so I’ve never felt like there’s a need to do this
What is the name of this special dry mozzarella for pizza
Fior de latte. But you can also get “low moisture mozzarella” in some supermarkets here.
you need to show us the bottom and and after slicing shot of crumb as well
Why? I’m a firewood supplier showing people how to use their ovens, I’m not professing to be a pizza master!
Where can we find the oven you are using?
It’s the Gozney Dome and has only been on presale so far in the UK, US and Australia. I think they will update general sale soon, but don’t know if they plan to extend the regions.
@@planetfriendlyfirewood thank you very much
I know semolina is better to use, but I don't like to use semolina as the flour to place the dough on because it attaches to the dough and makes it crunchy and it also has a unique smell. I just use 00 flour to place my dough on.
I personally find with Caputo Semola which is super high quality you don’t get that at all, but have had it with cheaper supermarket semolina. Currently I’m stretching & launching with flour because I ran out of semolina. But you do you, that’s what makes it fun!
@@planetfriendlyfirewood Oh I did not know that? I will purchase some Caputo then and try it out. Ty!
@@Lee-ic8ln I think it’s a fair bit finer than the supermarket stuff 👍🏻
Nice pizzas. Wish mine looked like that. Mine falls apart before I can get it off the paddle so I just shove what's left straight in and hope for the best but usually comes out in multiple pieces and burnt
Sounds like you need to develop your gluten structure more/better. Watch some videos about stretch & fold technique and do it every 30 minutes for the first 2 hours of the bulk prove - so 5 times in total. You’ll have a MUCH stronger dough 👍🏻
@@planetfriendlyfirewood I use Caputo flour and let my dough sit for up to 3 days. Watched dozens of videos. Still no difference. The doughs are all too wet and sticky on CZcams so I use no ore than 50 percent water and a rolling pin now or the base isn't consistent in thickness and usually ends up with holes in parts of it. Neopolitan must be a European thing because I've never even seen pizza bars in Australia sell them probably because they're just too time consuming and difficult to make.
@@mrdilligaf1968 Not many Caputo flours are strong enough for a 3 day prove. You’re asking too much of your flour. Honestly, take it back to basics and do a 24 hour dough at 60%, and add some stretch and folds…
@@planetfriendlyfirewood should I use a flour with less protein in it ? Been thinking of trying Cummins Milling flour but 5kg bags are the smallest. So 2 or more days is to long to leave it for to mature do you think ? Cheers and thanks for the help.
@@mrdilligaf1968 Which Caputo are you using? The protein needs to match the length of prove. But honestly, I can’t say it enough, you should add some stretch and folds to your initial 2 hours of your bulk prove. I can’t stress how much difference that will make.
Does the soot clean off the top easily?
Very easily with powdered barkeepers friend, but I have a 50cm flue extension on now and the soot doesn’t appear any more - seems to be not enough draw from the factory flue
@@planetfriendlyfirewood Sounds great, loving this unit can't wait to purchase one. Cheers
Hello, Where can I buy it?
Direct from Gozney or a number of retailers, but only available in the UK, US or Australia at the moment
Qual a possibilidade de comprar um forno desse para trazer PARA O BRASIL ....
Sorry, you will have to reach out to Gozney for that information!
@@planetfriendlyfirewood está bem muito obrigado!
was there a lot of heat coming from the oven?
Do you mean outside towards the user, or in the oven?
@@planetfriendlyfirewood towards the user
@@jgarci20 It’s super hot if you’re right in front of it, but not hot enough to warm you up around it
@@planetfriendlyfirewood much appreciated, im buying 2 for my pizza trailer. I needed to know how much heat buildup to expect.
@@jgarci20 Can’t help you with that sorry, only ever used one and only ever outside
If you take a fork and poke the Pizza dough before you put the fixing on it will not bubble up
None of these three pizzas bubbled up in the middle though? With a strong dough and the right amount of toppings, you don’t need to put holes in your base
Instant dry yeast pizza dough please
That recipe is on our CZcams already!
I call my wife the dome gnome and she cooks me pizza all day
hello super video I hesitate with the ALPHA NANO (60*40) of cooking surface (1100 euros) and the CLEMENTI family (80*60) of cooking surface (1600 euros) if you know them what would be your choice and why thank you
Hello! I haven’t used them, but my advise is this - unless you REALLY think you need a big oven, don’t do it. They use a LOT more wood and you can do most things in a Dome, or in something the size of the Nano. Cooking more than one pizza at a time is a hassle, so unless you want to cater huge parties, smaller is better.
@@planetfriendlyfirewood it will play out between the nano and Dome then. Thanks for the quick feedback
@@stevebernard3019 Both companies have a reputation for quality materials, which is the most important factor. Some of the accessories for Dome are late, but if it does everything they promise then it’ll be able to smoke low n slow as well, which is very unique…
why do you turn it 180 degrees? turn it 90 and again 90 and again and out
Because the furthest side from the fire needs heat quickest otherwise the dough sets
cut the edges and some pastic out of the box into the dough :D
How have you got nothing better to do than leave comments like this 😂
@@planetfriendlyfirewood i am sorry but it sounded like u actually cut some plastic there. But it actually sounds often like that if people use metal spatulas
Nice lessons - although it seems fire is too built up on the side…
What makes you say that? This is a wood-only oven, you need a bed of embers to keep the oven running hot
Bummer they don’t have a door come with it & the fire burn over the light color exterior is a bummer
Yes the Done door is extra but they suggest you don't use it with the gas is on. Only if you shut it off. Also they warn that you should use it for the wood only after it has burned down and there are embers only. Like as it is cooling down. I am going to try bread that way.
Actually ‘mozzarella’ is the generic name, and it can be ‘fior di latte’ when is made from cow, or ‘di bufala’ when is made from buffalo. That one you showed is only ‘dry mozzarella’ and not specifically ‘fior di latte’. Good pizzas though
Thanks for the info! The cubed one was definitely fior de latte though, I buy it online from an Italian store in the UK 🙂
how pizzaface was made:
pizza
Yes well done
Notice he don't show the bottom.. this $1800 oven has NO under stone heating.. wonder why.
I’m literally just a firewood supplier but okay 🤷🏼♂️😂 The stone is pretty great though, it holds temperature incredibly well. Never heard of a wood fired pizza oven that heats up from below, would love to be enlightened!
😆pizza making face
🤣
Buffalo mozzarella is trash :D
I like the way it tastes but not the effort you have to make to get it dry enough for pizza!
No olive oil is complete blasphemy, it looked dry!
We find it too oily with olive oil. But each to their own 🙂
Semolina LOL nobody uses semolina in Italy for pizza LOLOLOLOLOLOLOLOL.
Napoli REIGN…..i ragazzi della curva B
That’s cool, I’m not in Italy, I’m an amateur British pizza maker trying to help beginners make it a little easier 👍🏻
Nerd
I want that dome!! But$$$$$. Maybe get the roccbxx
Captain Price makes a pizza.
😂