New York Style Pizza In The Gozney Arc XL | No Pizza Peel Method

[@AJSwart34]

Looks great 👍

[@handaloo]

Just picked up a Gozney Arc XL today - gonna try this for sure

[@kalrithian]

Thanks!

[@robbrown205]

One of your best vids 👌

[@GavM]

Screens are great. Good old parchment paper works a treat too for a super easy launch. I use this method when cooking 14 inch pizzas in my kitchen oven at 275c. I launch on to a 6mm pizza steel. Perfect every time!

[@mobielanand]

Parchment paper contains PFAS. Read about PFAS please.

[@GavM]

@@mobielanand Had no idea about this. Thanks for the heads up. Will go back to my trusty screen

[@harrythehorsebbq]

Representing NY well with this one Dave! Great work 🤙🏻

[@WilsonsBBQ]

Cheers Harry! Cannot beat a true NY slice - I miss it!

[@harrythehorsebbq]

@@WilsonsBBQ Next time you're in NY, let's hit up some pizza and bbq joints!

[@WilsonsBBQ]

100%!

[@s21299f]

Looks amazing! I will definately try your dough recipe, thank you!

[@WilsonsBBQ]

Please do!

[@randypoe560]

right on! great video

[@WilsonsBBQ]

Thanks a lot! Thanks for watching!

[@_TommyTacker_]

Definitely trying this recipe! Could you help with burger buns?

[@WilsonsBBQ]

Check out @chudsbbq he has some great burger bun recipes on this channel.

[@shonhatley541]

Dang! That pizza looks amazing. Great job Wilson. Please keep'em coming.

[@michaelduncan2759]

Hey Dave great video. FYI, King Arthur all purpose flour is a malted all purpose flour. It also works well.

[@jonno946]

I've always been told to use 00' flour, not sure why. Will try the M&S stuff next time

[@WilsonsBBQ]

The 00 is great for the Neapolitan style. But specifically for the New York style - you want a high protein flour for the chewiness. 00 for the lighter Neapolitan and high protein bread flour for New York 👌🏻👌🏻

[@lulumumford1975]

Sainsbury's do a great Canadian bread flour , i do a 72 hour pizza dough

[@WilsonsBBQ]

I’ve not tried theirs! I’ll check it out next time I go in. Yeah I’m usually a 48 hour dough guy - but wanted to make something even quicker for KZbin. Works surprisingly well with the addition of the malt powder!

[@Paul-lk1ot]

Going to try this in my Roccbox soon

[@PopcornPlaya8589]

How was it? I'll be trying in next few days in my roccbox

[@PopcornPlaya8589]

Normally make neapolitan style but just got back from new York and 100% this out. The pizza was so good out there loved it. Only got the gonzey roccbox is bout a 12" wll have to do just ordered the screens. Guessing ill just take bout 20% off the ingredients

[@EdwardFloyd207]

For a 12" pizza, 3.14 times 6 times 6 gives us about 113 square inches. For a 16" pizza, 3.14 times 8 times 8 works out to about 201 sq. inches.

[@stevenstove6222]

I need a Gozney, so convenient

[@WilsonsBBQ]

You do! The arc XL is good value given the price of the much smaller Roccbox, too

[@Bush_Baby]

Working in a NY style pizzeria, we always placed pizzas straight onto the stone. We used screens IF the bottom was getting to dark too quick with high moisture pizzas - then toss a screen under it. Not sure why people start on a screen if you are going for the NY crisp undercarriage. Maybe its the exact same, but only know from my own experience.

[@Bush_Baby]

Does it get burnt in your experience in the Gozney without the screen? Looking into home ovens to get back into pizza making . Wonderful how many options there are these days! Leaning towards a pizza party passione except you can't fit a pie larger than 14" into it which I don't love. Koda 2 max would be ideal if they had thicker insulated stones like the arc has.

[@zeewidowmaker]

Fellow NY style pizza fan, little tip with the arc xl for a good crispy base, turn the oven off and leave the pizza in once it's about 90% cooked, you get a much longer bake without burning.

[@WilsonsBBQ]

I have tried that, but I’ve found that the cheese and sauce cooks way quicker than the crust - the crust always comes out way too blonde. Hence I keep the flame on low to get some nice dark spots around the edge. Happy to hear your temps and process though!!

[@Eatprepd]

​@WilsonsBBQ hes saying once the pizza is pretty much cooked THEN turn off the flame and let the base crisp...works for me too

[@dpelpal]

@@Eatprepd I do the same. It works pretty well

[@woodland1880]

Great looking pizza! Thanks for another informative video.

[@catnapgee5357]

great vid! What are the gloves you're wearing and how much were they?

[@WilsonsBBQ]

The black ones? There’s a link in the description! 🙂

[@catnapgee5357]

@@WilsonsBBQ Thank you very much, hopefully they have some here in Canada eh? Cheers :D

[@sethcaine3659]

A question comes to mind. I just got a "Goodcook Airperfect Nonstick 16 inch pizza tray/pan on amazon. Would I be able to use that too instead of the screen? I'd then transfer the pizza off of it mid cook onto my 16 inch round steel. Then again, apparently this pan isn't recommended to go higher than 450. I/m a newbie and I think I've managed to confuse the heck out of this. lol

[@SuperPfeif]

Awesome

[@jackleahy3918]

Looks brilliant! How long dis you heat the oven?

[@GavM]

A tin of mutti polpa along with 1/2 TBSP of mutti Tom paste makes a decent cost effective sauce too. Both have no citric acid.

[@jasonlang6758]

Arc xl is being delivered on Friday and this will be my first pizza

[@joshuaturner6882]

Looks great!

[@brooker_7883]

Great video, you make everything seem so achievable. Please could you do a video on how to make a Detroit style pizza. .

[@timothyswatzell221]

Pizza. Very nice. Great video and I hope the baby and momma is doing great. Keep up the great work and can’t wait to see what’s next. (Guessing chicken on a Webber). Be safe

[@octocore]

Pizza looks great! After preheating, did you leave the oven on low for the entire cook?

[@WilsonsBBQ]

Yep!

[@adamellistutorials]

What exact flower are you using mate? Because I’ve tried it twice now and both times the dough is completely wet and messy. Had to bin both times. I’m well-versed making pizza, and I can appreciate you might think it’s the cook, but that’s not the case.

[@WilsonsBBQ]

I think from memory it was the marks and Spencer’s high protein bread flower. It’s definitely a stickier one, but after enough kneading/stretch and folds, it should be manageable. It shouldn’t be so wet that it’s unusable. Worth starting out with 55% and slowly working up?

[@adamellistutorials]

@ good idea mate. Ta

[@vespantino]

Cool video ! Bit of something different to your bbq ones . Keep them up !

[@ThatCapnGeech]

That pizza legitimately looks like a pizza from a local shop here in the states. That's nuts.

[@dpelpal]

I actually think it looks better than a lot of pizza here in the states. Someone that really knows what they're doing will beat pizzerias every time. Maybe not up to the level of New Haven style, but better than 90% of what we have here.

[@jeaubain]

Looks amazing! Up next a bbq pizza?

[@slideoff1]

Nice!

[@bbqlvr6137]

Yummy! 😋 Ok so when will we see the BBQ/Pizza mashup? Meat Lovers Pizza with Brisket, Pulled Pork, Grilled Chicken, Spicy Sausage?

[@samlol9639]

Do you have a link to the pizza screen you use?

[@adamwadsworth7877]

Need to get myself a screen in general, not mastered the pizza peel at all yet...

[@smo202]

That looks great...but boy is it a ton of work to make pizza at home. Most of us aren't set-up properly so it's a chore. But it does look really tasty!!!

[@GavM]

Buy a cheap bread machine and use the dough setting. Works a charm

[@brandon-shreds]

Doesn’t get better than a classic slice of NY style cheese pizza. This looks like a really obtainable method. What temp were you running the Gozney at? Think it could be achieved in a preheated oven with pizza steels?

[@WilsonsBBQ]

Absolutely! Before I got the arc XL - I used a pizza steel in my oven at the highest temp. The gozney was running at 700f/370c when I launched the pizza and turned the flame down

[@TwoDinnerz]

When would you divide the dough per your recipe?

[@WilsonsBBQ]

Before the last balling up. Does that make sense? I’d divide it up during the last time I’d be touching my dough.

[@TwoDinnerz]

@@WilsonsBBQ perfect thank you!!

[@rbewhe1222]

Pizza purists get really sniffy about screens, but they're a very very useful tool!

[@WilsonsBBQ]

Oh I’ve no doubt. Hopefully they all watch this video and hammer it with comments and help the algorithm!

[@jonandrews6299]

​@WilsonsBBQ no, I'm sure everyone will be accepting that there are different ways to do things...if only the world worked that way in reality! Be prepared for the comments!! Great looking pizza!

[@nicks1294]

I’m usually making 8-12 16” pizzas at a time in one oven. When I do that I’ll get everything made on a screen then cook them back to back. If I’m doing 1 or 2 I’ll use a peel. I take the pizzas off the screen half way through cooking and you cant even tell they were cooked on a screen other than the pattern it leaves on the bottom of the crust

[@ToeKnee-rx4nj]

I’ve ordered takeaway pizza before and received a free screen on more than one occasion 😂🍕

[@ApothecaryGrant]

Purist Scmurist … if you like it , its good

[@foodonfire3662]

I live in NY. You nailed it and the screen trick is mentioned far too rarely.

[@WilsonsBBQ]

appreciate it! Thanks very much for watching!

[@adamellistutorials]

What the Gozney heat buddy?

[@WilsonsBBQ]

370c/700f when I put the pizza in. But immediately lowered the flame to the lowest.

[@sethcaine3659]

I think id like you to be my pizza chef. That looks amazing!

[@Bocadelmortis]

Where did you get your screen from? Been thinking about them for a while now...

[@WilsonsBBQ]

amzn.eu/d/3A0k5T0

[@beechermeats9797]

For the algorithms bay bay!!!

[@joshuacroberts]

Trying to make this right now and the dough is still really sticky even after about 1.5hrs of stretch and fold Any suggestions? Or is this chalked?

[@WilsonsBBQ]

It will always be sticky! You’re just trying to get it smooth in appearance and texture

[@joshuacroberts]

@@WilsonsBBQ ​​⁠ya the finished product turnt out really good just thought something was off but turned out terrific. Great recipe!!

[@WilsonsBBQ]

That’s great to hear! Thank’s a lot for watching!

[@BlakeGo7]

One bite. Everybody knows the rules. Solid 8.5

[@richardhurst1969]

Nicely done. Can’t beat a homemade pizza

[@WilsonsBBQ]

Thank’s for watching! And I absolutely agree

[@LEWISJW93]

Portnoy would be proud

[@kelvin3103]

Have you learnt from other KZbinrs about NYC style pizza? Charlie Anderson did some really detailed research into it if you haven’t checked him out

[@dazhutchy823]

Amazing.. is there a way we can get Chuds rubs here mate, costs £25 for shipping for £17 item 😂

[@WilsonsBBQ]

Yeah! Pro smoke bbq have the full range!

[@caseywilson812]

Key word garlic.

[@davidfuller581]

I see that timemore scale, you a coffee enthusiast?

[@WilsonsBBQ]

Ha absolutely. You might spot the niche in the background too.

[@bjenksesq]

crushed it

[@washy934]

Good stuff, have you watched Charlie Anderson 's NY pizza series? That was a cracking watch. The Arla low moisture mozzarella is so cheap at Costco compared to the main supermarkets "pizza mozzarella", the best affordable flour I've found is from Morrisons there's an own brand one and another (Allisons?) that are both 15% protein but the best flour is Canadian from Costco but its 25kg bags - pizza for life.

[@IzzyEatz]

Show us how to make pepperoni……..

[@brant2270]

Not only do you cook good a hillbilly like meself loves listening to your accent. You could read a book and I’d watch it cheers buck

[@Matthew-mk7kj]

Just stick to BBQ.

[@WilsonsBBQ]

I’m going to make an effort to do another pizza video.

[@dpelpal]

@@WilsonsBBQ I think your pizza actually looks _better_ than a lot of pizza in NY. I want to see you do a New Haven style.....it's super tough. But can be done at home, even without a pizza oven!