My First Cook using Gozney Pizza Dough!

Use pre-made delivered pizza dough to cook a pizza at home!

Hi and welcome to our learning-to-cook pizza journey! I bought some Gozney pizza dough and a Gozney Digital Thermometer and this was the first time I used them!


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K16 - US

I bought Gozney’s Pizza Dough from their website.  The link is here.

I wanted to try out the pizza dough to see how it compared to my own homemade dough. There were a few differences that I could identify with this pizza dough.

Since I made this video I’ve cooked with the dough a number of times and I can pick out some differences:

  • The dough is lovely and bubbly with very large big popping bubbles that when cooked, are melt-in-the-mouth gorgeous!
  • The dough is easy to stretch, particularly when it’s warm.  So, I would make sure the dough is warm before stretching it out.
  • There were no holes – I flipped and pulled and this dough did not give me any holes – I am very impressed!
  • The dough cooks fast and I had to adjust my flames to a lower level for the cook.   The hydration level of the dough and/or the ingredients could affect this.

the pizza dough balls are a great size for the roccbox pizza oven!

    • Salt – this impacted the flavour of the pizza for me.  I admit I don’t use much salt in my dough as I don’t personally like a salty taste to distract from the flavours on the pizza.  But I can taste more salt in the Gozney Pizza Dough compared to the Ooni Sourdough Pizza Dough.

    Overall, this pizza dough was beautifully puffy and melt-in-your-mouth gorgeous and easy to work with and stretch.  I would personally though, just prefer a little less salt.  It cooks fast on a medium flame with a stone heat of approx 440 celsius in the centre.

    Check out our Pizza Stone Cleaning Video here.

    Enjoy your outdoor pizza oven cooking!

    I’ve created a Pizza for Beginners – Learning to Cook Pizza and How to Use Pizza Ovens YouTube playlist that gives some great tips to help you with your learning to cook pizza journey!

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    K16 - UK
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