I Cooked a Meatball Pizza cooked in the Gas-Fired Roccbox Pizza Oven!Hello! Welcome to our learning to cook pizza journey! Hope you are all keeping safe and well. We made a Meatball Pizza in the Gas-Fired Roccbox Pizza Oven! I fried the white onions in the cooked meatball juice - yum! The Pizza Dough Recipe: 62% Hydration 500g flour soft-grain 310g water 9g salt 1g dried yeast The dough was room proofed for 24 hours, then refrigerated for 3 days, then frozen. Defrosted back to warm room temp.
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I brought out the Roccbox Pizza Oven this week and couldn’t wait to make a meatball pizza.
I’ve created a Pizza for Beginners YouTube playlist that gives some great tips to help your learning to cook pizza journey! Enjoy your Pizza Cooking!
Plus I made another pizza after this using the wood burner and the great news is that Gozney has just announced that they’ve launched a new Wood Burner v.2.0 for the Roccbox and I can’t wait to try it out!
Back to this pizza and I made the meatballs by hand. I bought some local burgers from a butcher and split the burger up into small pieces, rolled them into small meatballs and fried them.
I then cooked the sliced onions in the juice from the meatballs. So nice!
Check out the video below which shows the Gozney Roccbox gas-fired pizza oven cooking this tasty meatball pizza!
This was so fun to cook – the meatballs kept rolling around the pizza during the launch and then once cooked, rolled off the pizza! I could’ve cut the meatballs flat on one side so they wouldn’t roll but hey – that’s not a ball then is it?!
It was also so tasty and the Roccbox gave the crust and base a lovely crispy flavour.
The pizza dough was made with the following ingredients:
- 500g soft-grain 00 milled flour
- 310g water
- 9g salt
- 1g yeast
I used a bread maker to knead the dough using the pizza dough option, then bulk-proofed it in a large plastic box in a room for 24 hours, and then placed that same box in the fridge for 24 hours. The dough balls are then returned back to room temperature by placing them in a warm room for a couple of hours. I ball up the pizza about 30 minutes before the cook.
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