How To Make Pizza At Home | Feng Chen | Gozney Roccbox

[@liveandbreatheoutdoors]

Love how simple its made!

[@gchomuk]

I just received my Roccbox, but so far, I have only used it cook a couple of ribeyes. (Hey, I'm in Chicago, and it's still pretty chilly outside.). I'm bingeing Gozney videos and loving the various personalities. Feng is not only informative, but her smile, laugh, and sense of humor are adorable and infectious. Kudos to Rozney for such a quality product, website, and instruction. I've been a pizza lover my whole life, and it wasn't until I turned 65 that I started making them myself. Thank you for your efforts.

[@rhianna6653]

Thank you for including instructions for those of us who don’t have a pizza oven! 🙏🏻💕

[@1972taco]

Whoohoe Feng is back. I wished more people where so laidback like you!

[@gozney]

I know right! Thanks for the comment 🍕🙌

[@DrDaab]

Wonderful detailed lesson on making Neapolitan Pizzas. Thanks !

[@theguynextdoor4978]

Actually, salt and yeast combined do not kill the pizza dough. It may slow it down slightly, but many cooking myths are clung to without actual testing. I used to believe in this, too, but I mix the caputo yeast with salt and flour all the time. It never caused any problems. I have an electric pizza oven that reaches about 430C, so I will try this recipe. I'm used to making Neapolitan-style crusts, but this seems like a nice, happy medium for my family and friends who wear American glasses. And No, I'm not Murican. But I do like Feng's charisma and teaching style.

[@cheeze_pizza]

Love Feng’s demos!!!

[@gozney]

The one and only Cheeze Pizza! Great to hear! 🍕

[@zezimabig]

Where did you guya get that big dough box! Luv that colour

[@rviolinfiddle55]

Good stuff. Quick note, build it on the peel.

[@marmaluke]

Awesome video Feng!!!

[@leopardcrust]

Thank you, Luke! Really had fun with this one! ✨

[@McAuliflower]

This was great! Loved the details on shaping the dough out. Looking forward to more videos with Leopardcrust

[@gozney]

Glad you enjoyed it! More to come!

[@johncrichton8460]

Nice! Love the leopard crust!

[@arsulaksono881]

Hi Feng, i just made my first sourdough pizza using your recipe. It turned quite successfully, I think. Baked on baking stone placed on the uppermost rack and got some leopard spots. Baked 15 mins around 250 C. Only a bit chewy …was it because of too much gluten or too dry / too long baked do you think ?

[@leopardcrust]

Nice! 15 mins is quite a long bake so the crust would've dried out a bit during that time. Some options would be to increase the hydration of the dough to compensate or brush the crust with extra-virgin olive oil before baking to get it to brown up faster. Hope this helps!

[@arsulaksono881]

@@leopardcrust thanks... Second bake only 10 minutes and the texture was much better. Only it was overproofed...lol

[@Den-ow9yq]

Question that might be silly … Dough ball bottom goes down or up( what I mean is the dough ball upside the button of the pizza or it doesn’t matter)

[@Milaandlukeliketodostuff]

Feng is awesome

[@MrTobyfersher]

What dough proof container is that?

[@jsobrino]

what is the proofing box used?

[@ThomasLaang]

Measuring by weight in grams... Thank you! 🙂 Nothing of that "3/8 cups" headache... ;-)

[@TheGabrielberki]

I didn’t know that tip about salt

[@ЛюдаБурцева-й7с]

Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!😊Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it!

[@tentrickspony8925]

"You're the filling" 😂😂😂

[@leopardcrust]

🥪😂

[@tentrickspony8925]

Feng is so beautiful

[@tcbtcb]

I’d suggest getting a small scale to weigh the yeast and salt. More accurate that way. I don’t see any benefit to pre-heating the cast iron skillet before placing the dough. I’d build the pizza then cook on the hot plate then in the oven.

[@gozney]

Thank you for your feedback.

[@leopardcrust]

True, a small scale would be best, but the visual cue is for someone who doesn't have one and still wants to make pizza! Main benefit to pre-heating the cast iron skillet is reduced wait time for the undercarriage to brown (a.k.a. eat pizza sooner, yay!) Side-benefit: if using a higher hydration dough, a pre-heated skillet also means less risk of the dough sticking as compared to a cold, gradually warming skillet. Hope you'll try both ways to see which you like better! :)

[@jazzfan7491]

What a charming and beautiful person.

[@pauldegori5440]

Very confusing, this is completely different to the method on Leopard Crust Pizza. So which one?

[@leopardcrust]

Yo! This was Gozney's Simple Dough recipe as mentioned at the start of the video. You can use my recipe or this one - your choice! Mine is long fermented which helps with the spotting while Gozney's is a 24h dough which is ready quicker

[@ludekstocek]

Stromboli ??? Please Gozney

[@gozney]

Coming soon! 🙌

[@littlecoon4013]

18:45 you mentioned the pizza has leopard spotting, that was not leopard spotting actually LOL. that was (overall browning no spots)

[@f1livenews2023]

it looks super smooth surface, I'm been sarcastic

[@NalgameDios]

Oof

[@f1livenews2023]

millennials, they know the answer to everything

[@TheGabrielberki]

What did you expect this video to be, a demonstration where they knew nothing, that’d be better I guess.

[@MrUsampa]

She burnt the mozzarella in the home oven... No pizzaolo will approve that, make sure you add the mozzarella really at the end if you are going to bake it so much in the oven

[@leopardcrust]

I agree if we were going for Italian-style where the cheese stays white but this was more of an American-style caramelised cheese finish which is pretty nice with pepperoni.

[@sandeepsmatharu]

I only trust pizza from Italian or American

[@f1livenews2023]

that dough looks aweful

[@TheGabrielberki]

Awful*