Pretty dissapointed in the world that this doesn't have more views, likes and appreciation. I work for a BBQ store company in Australia and I've worked directly with the Gozney's Representitives and the entire Gozney Team, They are such amazing units I purchased myself the exact same Roccbox in signature colour / black, best looking unit out there! Perfect for home cooked pizzas
Thank you! I appreciate that! The views and likes will eventually come. I'm just happy that this video found you! That's awesome that you've had the chance to meet and work directly with them! I couldn't agree more on the black signature addition! What's your favorite toppings on your pizza?
@@gadgetsyoucrave Well you've gained a subscriber with myself so now we just wait for the others to roll on in! Gozney team are amazing no matter who you speak to, backed by some of the best people in the world. The gozney rep for Australia worked with Traeger for 17 years so he's got great knowledge. I couldn't honestly choose 1 favourite pizza topping other than fresh bocconcini add that to any pizza and you've got me taking my undies off
Happily! I actually use the PizzApp that is really handy. For this recipe for 2 dough balls that each weigh 270g at 65% water hydration, you want to first make your poolish dough first. This will be 38g Flour and 38g of water with .64g of yeast. I'll combine the warm (110 degree) water with the yeast before adding to the flour. Once you mix these together and let it ferment for an hour at room temp. Go ahead and combine 280g of flour with 6.4g of salt and .09g of yeast. Pour 169g of water into your poolish dough along with 8g of olive oil. Then slowly add in the flour, salt, and yeast mixture to combine it. I use a Kitchen Aid stand mixer, but you can also incorporate and fold in these ingredients by hand. Work the dough by stretching and folding it over to knead it. Let it rest with a little olive oil on top covered with saran wrap on the counter for about 15 minutes. Divide in 2 balls and then make them round and store in a lightly greased container with a lid. I'll let them sit in the fridge overnight and then take out of the fridge about 3-4hrs prior to making my pizza. Hope this helps!
Pretty dissapointed in the world that this doesn't have more views, likes and appreciation.
I work for a BBQ store company in Australia and I've worked directly with the Gozney's Representitives and the entire Gozney Team, They are such amazing units I purchased myself the exact same Roccbox in signature colour / black, best looking unit out there!
Perfect for home cooked pizzas
Thank you! I appreciate that! The views and likes will eventually come. I'm just happy that this video found you!
That's awesome that you've had the chance to meet and work directly with them! I couldn't agree more on the black signature addition! What's your favorite toppings on your pizza?
@@gadgetsyoucrave Well you've gained a subscriber with myself so now we just wait for the others to roll on in!
Gozney team are amazing no matter who you speak to, backed by some of the best people in the world.
The gozney rep for Australia worked with Traeger for 17 years so he's got great knowledge.
I couldn't honestly choose 1 favourite pizza topping other than fresh bocconcini add that to any pizza and you've got me taking my undies off
@@ZeakorDesigns Thank you! I appreciate the sub! Sounds like I definitely need to try bocconcini ha!
@@gadgetsyoucrave bocconcini, fresh thinly sliced tomato and fresh basil on top. Beautiful pizza
If you have a gadget that you'd like me to consider trying out, please feel free to leave a comment! I hope everyone has a great day!
Super video mush . Off to make one now here in England . Thank you sooo much
I appreciate the nice comment! Ah nice!! What's your favorite toppings?
please give me the recipe for this pizza dough and making the pizza and i will subscribe
Happily! I actually use the PizzApp that is really handy. For this recipe for 2 dough balls that each weigh 270g at 65% water hydration, you want to first make your poolish dough first. This will be 38g Flour and 38g of water with .64g of yeast. I'll combine the warm (110 degree) water with the yeast before adding to the flour. Once you mix these together and let it ferment for an hour at room temp. Go ahead and combine 280g of flour with 6.4g of salt and .09g of yeast. Pour 169g of water into your poolish dough along with 8g of olive oil. Then slowly add in the flour, salt, and yeast mixture to combine it. I use a Kitchen Aid stand mixer, but you can also incorporate and fold in these ingredients by hand. Work the dough by stretching and folding it over to knead it. Let it rest with a little olive oil on top covered with saran wrap on the counter for about 15 minutes. Divide in 2 balls and then make them round and store in a lightly greased container with a lid. I'll let them sit in the fridge overnight and then take out of the fridge about 3-4hrs prior to making my pizza. Hope this helps!