▲ 33 r/GozneyDome
Pizza Night with Gozney Dome
Gozney Dome (first gen), used propane this time
Dome Temp Range: 850-900F
Stone Temp Range: 750-800F
Dough
1,000g '00' Caputo Chef's Flour (the red bag)
630g warm water (63% hydration)
3g SAF instant dry yeast (.3%)
30g salt (3%)
24 hour fermentation (4-5 hrs in basement, but it was a hot day so I moved them to the fridge overnight, took out ~1hr before stretching)
Yielded (7) ~220g dough balls
Very happy with the results :)
u/AdRelative2296 — 3 days ago