FIVE tips on how to cook the PERFECT Pizza!! (A Gozney Pro shows us!!)

[@hankrabe4663]

Great Pizza lesson, wish this was a week earlier as it would of been my fathers day gift to me...

[@embersliving]

oh dang

[@stuhnah1]

First time watching your videos and I am convinced that you guys are the outdoor authority on everything BBQ !!! Liked, shared, subscribed !!!

[@embersliving]

Im glad you liked the video!! Thank you so much for the support.

[@lepiz6153]

Thanks for the vid! I followed your kitchen build videos to build mine and I just added a pizza oven and was happy to see you have a video covering this as well.

[@embersliving]

We appreciate it!! I believe trevor has a gozney dome at hos house and the one in the show room is a Chicago brick oven. Thanks so much for the support!

[@meekbell]

Well done fellas, great laid back style. From Australia

[@TomChristie-ti9nn]

Yep I'm aussie too and I have to say this is one of the best gozney tutorial videos out there....Love the 'burn to learn.' So true!

[@JuanCastillo-zv6ob]

Finally picked mine up and will be firing it on Sunday. Thanks for the video with tips and tricks.

[@embersliving]

Glad to help!

[@JustPlainT]

excellent video

[@dnlzy]

The bottom is completely burnt, try lowering the stone temperature next time

[@davidjp5645]

He’s stretching the dough wrong. You need to push the air to the crust and the tips of your fingers NEVER touch the edge that’s why you ripped. You use your knuckles on the inside and you also did the steering wheel wrong. You should visit Naples to see how it’s done properly

[@embersliving]

Thanks for watching!

[@cab3344]

900 is way to high: it burns the flour. Get an infrared thermometer. I have the gozney one. You want the thermometer on the box/dome reading mid 700s and then use your infrared red thermometer to check the floor temp. You want this to be at least 600, ideally mid 600s. Any less and the dough doesn’t cook right and frequently comes out undercooked and doughy in the middle.

[@Thefastlane425]

The roccbox thermostat is built into the stone and I have found it to be pretty accurate

[@Scoop2P]

What’s smoking on the Twin Eagles behind you?

[@embersliving]

Probably someone making lunch

[@slimturnpike]

Any salt in the tomato sauce or just straight from the can no seasoning?

[@embersliving]

BIANCO DINAPOLI SAUCE

[@cab3344]

You want San Marzano tomatoes, preferably DOP. Chris Bianco’s are pretty good but I don’t think they’re better than traditional Italian brands (Cento, Italbrand, etc). Crush tomatoes by hand (some chunks in the sauce add complexity). Couple of big pinches of salt. That’s classic Neapolitan style. I add a big pinch of oregano (dry is fine) and 1-2 tablespoons of olive oil. I also add fresh chopped basil. Classic Neapolitan is where you put whole leaves of basil on the dough prior to cooking, but who wants to bite into pizza and get a mouthful of wilted basil? Chop it up and put it in the sauce. Trust me. Taste it and add a little more salt until you think it’s right. Restaurants load on the salt. You come home after eating restaurant pizza and you need to drink a pitcher of water. Don’t worry too much about the salt. If you overdo it the first time no one is going to notice or complain. This is super easy to do and “levels up” your pizza skillz…

[@slimturnpike]

@@cab3344 I like the fresh basil leaves on top, wilted or not. Thanks for the answering my salt query!