Gozney Pizza Dough Recipe: My Foolproof Way to Get That Wood-Fired Taste
If there’s one thing I’ve learned after years of experimenting in my kitchen, it’s this — great pizza starts with the dough. You can pile on the fanciest toppings, drizzle with the finest olive oil, even cook in the hottest oven… but if your base isn’t right, your pizza won’t sing.
That’s why today I’m sharing my absolute favorite Gozney pizza dough recipe. This is the dough I trust every single time I fire up my Gozney oven. Light, airy, perfectly chewy, with those gorgeous leopard spots on the crust. The kind of pizza that makes you close your eyes with the first bite.
And the best part? You don’t need to be a professional pizzaiolo to pull it off. With a few ingredients and a little patience, you can make pizza dough that feels and tastes like it came straight out of a Neapolitan pizzeria.
Ingredients You’ll Need
Here’s everything you need to make 4 pizzas (about 10 inches each).
| Ingredient | Measurement | Notes |
|---|---|---|
| 00 flour (or strong bread flour) | 500g (about 4 cups) | The heart of authentic pizza dough |
| Water | 325g (65% hydration) | Filtered is best |
| Fresh yeast | 2g (or 1 tsp dry yeast) | Small but mighty |
| Sea salt | 10g (about 2 tsp) | Balances and deepens flavor |
| Olive oil (optional) | 1 tbsp | Adds softness in home ovens |
Step-by-Step: How I Make Gozney Pizza Dough
1. Mix the dough
I start by dissolving the yeast in water. Then I whisk in just a handful of flour to make a smooth batter — this wakes everything up. Slowly, I add the rest of the flour, working it in with my hands. Once it comes together, I sprinkle in the salt. A little kneading (8–10 minutes by hand or 7 minutes with a mixer) gives me a silky, elastic dough.
2. First rise
I tuck it into a lightly oiled bowl, cover it, and let it rest at room temperature for 2 hours. Watching dough rise never gets old — it’s like a little science experiment in my kitchen.
3. Cold fermentation
Here’s my secret weapon: the fridge. I divide the dough into 4 balls (about 250g each), shape them, and let them cold ferment in an airtight box for 24–48 hours. This slow rise gives the crust depth of flavor that fast doughs can’t compete with.
4. Bring to room temperature
About 2–3 hours before baking, I take the dough out of the fridge. It needs time to relax and become soft and stretchy again.
5. Stretching
Forget the rolling pin. I press from the center out with my fingertips, leaving the edges thicker so they puff beautifully in the oven. The trick is to be gentle — treat the dough with love, and it will reward you.
6. Baking in the Gozney
This is where the magic happens. I preheat my Gozney oven until it’s blazing hot (850–900°F). The pizza goes onto a floured peel, and in just 60–90 seconds it’s done. The crust blisters, the cheese bubbles, and the smell… oh, the smell is heavenly.
👉 If you’re using a home oven: crank it up to the max (usually 250°C/480°F) with a pizza stone inside. Bake for 6–8 minutes until golden and bubbly.
My Personal Tips & Tricks
- 00 flour is king – It’s worth finding if you want that authentic chew.
- Don’t rush the fridge step – 24 hours minimum, but 48 is even better.
- Weigh your ingredients – Pizza dough is about precision. A kitchen scale is your best friend.
- Practice stretching – Your first few might be wonky, but who cares? They’ll still taste amazing.
- Room temp matters – Cold dough is stubborn; warm dough stretches like a dream.
FAQs About Gozney Pizza Dough
Q: Can I freeze this dough?
Yes! Freeze after balling it. Thaw overnight in the fridge, then let it come to room temp before stretching.
Q: Can I use sourdough starter instead of yeast?
Definitely. Replace yeast with 100g of active starter, adjust hydration slightly, and expect a longer ferment. The flavor will be next level.
Q: Why does my dough tear when stretching?
That usually means the gluten isn’t developed enough or the dough is too cold. Knead well and always let it rest.
Q: Can I make same-day dough?
Yes, but flavor will be simpler. Let it rise 6–8 hours at room temp instead of cold fermenting.
Final Thoughts
There’s nothing quite like making pizza dough from scratch — especially for the Gozney oven. It’s a little bit of science, a little bit of art, and a whole lot of joy. Every pizza you make will teach you something new, and before long, you’ll be turning out pies that rival your favorite pizzeria.
So next time you’re craving pizza night, skip the store-bought dough. Trust me, once you’ve tried this Gozney pizza dough recipe, you’ll never go back. Crispy, chewy, flavorful, and downright addictive — this is pizza done right.
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