Fast and Robust methods to making pizza in a pizza oven: Gozney Dome

pizza ovens they're everywhere this summer and there's a good reason for because we all love pizza I've got hold of a Gosney Dome and I'm going to show you how to make the most out of your pizza oven this is probably the closest I'm going to get to a professional restaurant grade Pizza Oven but in the comfort of my own back Garden in this episode I'm going to show you three important things how to set up your pizza oven make a quick pizza base and how to cook a decent Pizza as a beginner write some notes down and let's go when using a gas connector make sure it's on firmly and securely to your canister best tip is using a big canister just like this and make sure that that connector is on very securely now it's safe to turn on the gas but this is very specific for gsny addition it's really windy today true British summer I can't decide whether it's winter windy or it's sunny today we've got here the gsny arch and the flute exection this is is going to make the the entry this is going to make the entrance the door of the Woodfire oven smaller therefore it's actually going to help it light up a lot faster and stop that maybe some of that wind blowing that flame out now that's what I call a decent size flute now it's time to light her up hold down the ignition till you can hear a few clicks and then release more gas to let it light up let's go through the tools for the job you're going to need an infrared thermometer so this is different from the probe thermometers I've used in our previous videos because obviously it uses infrared to measure the temperature of something so particularly we're going to be measuring the inside of the oven and the base of the pizza oven to make sure it's at the right temperature so if I point at something say at my husband yep it says hot stuff next up we're going to need a peel so I've got a flat peel like this this is going to be for putting the pizza on and getting it into the oven but also a what they call a turning pill these are really useful not necessary but I think it will really help you in getting the best quality pizza because what the P this will do is when the pizza is in the oven you can help spin it and turn it around because trust me you don't want your hands going anywhere near in that oven I learned the hard way the first time I used this pizza oven what you're also going to need is a dough scraper this is going to help us manage the dough it could also use like a spatula that's it and a patient chef and then for the ingredients of this we're going to be using today semolina flour Burns as soon as it goes into the pizza oven where you use a semolina on the base of the pizza dough much nicer and easier to handle obviously we're going to need pizza dough and I've got these defrosted these are pre-made pizza dough you can get these in the supermarket in the frozen section it's so handy or you can make a big batch of pizza dough yourself that is in another video I'll link here uh where you can boil it and shape it and freeze it and then you just got them ready when you want to so I've defrosted these last night and they've been improving nice and slowly def ing slowly ready for today such the best tip and hack for making pizza obviously we could do another whole video on going into like the hydration and how to do a sourdough pizza but I think I'm going to leave it to you Pizza experts for that I'm a mom I I got to I got to find the quickest way to get pizza out we have here some pizza base so this is tomatoes it's seasoned with herbs that I got from the garden oregano basil this is fairly loose because I want to be able to make it spreadable I think you could also get this pre-made as well but just blend out some really nice ripe Tomatoes plenty of seasoning and some herbs I'm going to make a really simple Margarita but I'm just going to use two types of cheese I got this from my local Italian store so it's some cubed diced mozzarella nice and small so it melts evenly quickly as well and some Parmesan and last but not least some good quality olive oil let's check on the temperature of the oven I always forget on the Dome that it has its own internal thermometer we can use let's turn this on so it says it's at 383 de on the inside of that oven and my thermometer says on the base it's 282 so we still got a little while to go what we're aiming for are these temperatures [Music] here semolina when you're handling the pizza dough you don't want to disrupt the ball and the shape too much so be careful when you lift it okay let's shape the pizza dough you want to gently press the dough into a round piece of shape without disturbing the edge of the crust we definitely don't want to be using a rolling pin as that will knock out all of the air that you're trying to get into the base instead you can carefully spread it out or gently pull it using your hands or Knuckles I'm not as quite as advanced of throwing it in the air yet but you get the idea so you're just stretching and pulling a little bit more until you're happy with the size and shape of your pizza base sometimes you can find that the pizza dough is just not stretching very well it's a little bit hard that means it's a little bit too cold and let it come to room temperature a bit more and then try again and it will warm up with your temperature of your hands I'm going to get the dough on the peel and then L it up all right it's like a freaking hurricane out here so I'm working fast I'm just getting that pizza sauce on the base avoiding the crust and topping it off with some mozzarella cheese because I want this to melt first hats soft to people who make pizza making look really easy cuz it's hard this dough is a little bit overproofed I think that's why it's a little bit harder to stretch out and into the oven it goes a and no hesitation so my tips here are keep an eye on that pizza use a turning peel to help move it around that pizza oven and cooking it more evenly this is why it's so important that the base of the pizza oven is up to temperature as well so that the base and the crust Cooks just as fast as the topping will because no one wants a soggy base I haven't overloaded my pizza but I'm just going to keep an eye on it and you can see how quickly this is cooking for a beginner I'm pretty happy with that that result look at that going to finish it with some basil because if I put this at the start it's just going to burn parmesan it doesn't blow away going to carefully pop it in for just a few seconds to melt that cheese and there we go really really quick pizza I don't have a pizza rocker or Cutter yet so a sharp knife will do here this definitely isn't the best looking pizza I've seen b honestly you Pizza you P you you Pizza fishon you make it look easy but this tastes delicious such simple ingredients good quality in seasoned Tomatoes got lovely cheese this Basel makes Super Fresh and I'm not too I'm not I'm not unhappy about it but any tips and tricks please leave them in the comments below and I hope to see you again next week ciao

Channel: Chef Elizabeth Haigh

Views: 7,754

Keywords: auntieliz, auntielizcooks, elizabeth haigh, chef elizabeth haigh, uncle roger, pizza, pizza oven, pizza oven recipes, pizza tips, gozney, gozney dome, fire cooking, gas bbq, chef video, chef tips, cooking video, recipe video, homemade pizza

Id: leTz2wRM0iY

Length: 9min 4sec (544 seconds)

Published: Sun Jul 07 2024