
Add the yeast packet to water and hand-mix before adding to your bowl of Dough Mix. When using a mixer, don’t mix at too high a speed, let the mix do its thing.
Classic dough creates a crispy, thin crust your crowd will love.
Gozney Classic Pizza Dough Mix makes 2 x 12" pizzas.
Create delicious Classic Pizza Dough in 2-4 hours for a pizza that will impress your family.
Classic pizza dough should be baked at 330ºC for 5-6 minutes in your Gozney pizza oven.
Classic Dough
Here's our recommendation so you have enough pizza for your crowd. 5 people: 3-5 pizzas / 1-2 packs 10 people: 5-10 pizzas / 2-3 packs
In Large bowl, add packet of dough mix, add in 1 packet yeast (included) (4g) and hand mix for 30 seconds.
Add 430g of room temperature water.
Mix well until dough is smooth (10 - 12 minutes by hand or 5-8 minutes with mixer on slow speed).
Form into 4 equal sized round balls (270 - 277g) - place into lightly oiled Gozney Dough Tray or container (you can use pan spray to oil the container).
Cover for 2-4 hours at room temperature (until dough has doubled in size).
Coat with flour and hand stretch to 12" (30cm) circle.
Add toppings of choice before baking.
Bake in Gozney Pizza Oven in 330ºC for 5-6 minutes or home oven 230ºC (gas mark 8) for 8 - 10 minutes. Rotate while cooking, until desired crust consistency(puffy, golden brown). Enjoy.
Add the yeast packet to water and hand-mix before adding to your bowl of Dough Mix. When using a mixer, don’t mix at too high a speed, let the mix do its thing.
Always keep your proofing dough covered. The temperature of the environment affects the proofing process; proofing takes longer in a cold room and goes faster in a warmer environment.
Always coat your dough balls with flour before opening. Push your fingers into the center of the doughball to flatten but also push air into the crust, always go from the center outward. Once your dough is opened, a great method to stretch is to transfer the base to the back of both hands and gently turn while using gravity to slowly stretch the dough.
Happens to the best of us. Simply pinch the hole back firmly back together.
Can’t get the pizza off your countertop or placement peel? Make sure to add a little bit of flour or semolina flour to work surface before opening your dough ball. Sprinkle flour or semolina flour on peel before placing your pizza on it. Flour will help the dough move from surface to surface without sticking.