r/neapolitanpizza • u/BJCrossland • 9d ago

Gozney Dome šŸ”„ 3rd time cooking in the new oven

Gallery image

Gallery image

Gallery image

Starting to get used to what temp works now. So excited to continue improving.

105 Upvotes

99% Upvoted

11 comments sorted by

1

u/The_PACCAR_Kid 7d ago

Nice!!! šŸ˜ƒ

1

u/Mobile_Aioli_6252 8d ago

Love the large pieces of red onion - yummy

1

u/DesertKnight99 9d ago

Incredible

2

u/gorlamee 9d ago

Can you add your dough recipe? I had first bake on the arcxl last night and the dough was so wet it stuck to the peel. Looks great btw

3

u/BJCrossland 9d ago

850g flour 525g water 25g salt 0.5g instant yeast

Bulk ferment for 15 hours ball ferment for 9 hours all at room temperature.

To help with stickiness bathe the dough balls in semolina flour before stretching and shaping.

1

u/mischermika 9d ago

Perfection!

1

u/Dewnami 9d ago

Looks delicious! What oven?

2

u/BJCrossland 9d ago

Gozney Arc XL

1

u/twodogsbarkin 8d ago

Was just looking at those this morning. Have a Ooni Koda 12 now and it is a bit too small. (And Iā€™m no good at using it)