Sourdough Pizza | Roccbox Recipes | Gozney

Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens
The trend for making sourdough pizza is showing no sign of slowing down- and rightly so! It’s incredibly delicious, good for the gut and genuinely fun to make. However, it can seem a bit daunting when you first dive down the sourdough rabbit hole so we’ve created this (reasonably!) simple entry recipe into sourdough pizza. 🍕
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[@emschaub]

300g strong bread flour 200g of 00 pizza bread flour 15g seasalt 310g of water 82F 80g sourdough starter (recently fed) 10g of olive oil (optional but helpful to add) 1. Add flour and seasalt together 2. Use recently fed sourdough starter, add 80g of sourdough starter to warm water (82F), mix by hand 3. Add flour and salt mixture slowly, mix by hand 4. Add olive oil and mix in by hand 5. Ball the dough and rest for 30mins, cover 6. Remove ball and kneed, make smooth ball 7. Clean bowl w splash of olive oil, and add ball to bowl. 8. Bulk ferment for 4hrs (but can do up to 12hrs or more)-- will rise slowly 9. Divide dough balls into 250g pieces--will make 3 250g dough balls and 1 small ball. Make smooth balls 10. Cover and proof for 4-5hrs at room temp and then can put into refrigerator 12-24hrs to ferment. Remove from fridge to relax gluten Stretch dough and make pizza as normal.

[@michellemina]

I appreciate this summary! Thank you!

[@thelonewanderer69]

Not all hero's wear capes. Thank you.

[@MoorChannel]

Thank you so much ❤❤❤

[@isla25]

Joe is a born natural in front of the camera, he needs his own TV show. He is incredibly charismatic and fun.

[@yoyobah1862]

This guy deserves a raise, and possibly a knighthood.

[@MrmeSmiley]

Silence bot.

[@salvitoregachione1237]

Definitely a BJ, I nominate you since you’re already on your knees worshipping him for making a f*cking pizza.

[@Robodot44]

Think he needs to prove himself a bit more

[@burgesskt1]

Incredible host! Needs his own show.

[@GiacomoCalabrese]

I agree. He's great!

[@willemvergouwen]

Indeed!

[@theguynextdoor4978]

and on top he is a chef named Boiling as last name:P Boiling Chef? name of show.

[@zrun4183]

I agree!!! Love the Energy

[@alejandrobruni5599]

Amazing recipe, incredible pizza. I've done It today at home. My fermentation: 8 hours at 25 Celsius degrees + 12 hours in the fridge by night + 4 hours at 25 degrees. To cook It: 5 minutes in the skillet pan at high temperature temperature+ 5 minutes of grill in the hoven at 250 degrees. Amazing thanks

[@monermccarthy7198]

Love this dude!

[@Mayohappyup]

Joe is what we all need at this trying time

[@ChristianBlandford]

Wtf is a trying time

[@lifeofmattmel]

Funnest baker I have ever seen! Love it, easy to watch.

[@pauldc779]

Love your delivery such a natural presenter

[@TheAngelaDuke]

Started this pizza dough recipe after watching your video yesterday. Tonight, I had the most amazing pizza from this dough! Although I do not have a Roccbox, I placed a baking steel on my outdoor grill. Cranked it up to 800 degrees. It was everything I hoped for! Thank you so much for this video. Best, Angela

[@simonroy55]

High production quality! Very impressed by your vids Gozney. And Joe brings a smile to my smile in these troubled times.

[@malzundhopfen]

Yeah that's a great dude, definitiv enjoy watching him making pizza

[@riaz72]

this was a great dough- very manageable and made great pizza

[@theboycalledleaf]

I'm in the middle of this now, just bulk fermenting for 4 hours. The ratios are great, very workable dough. So useable compared to some sourdough recipes. Look forward to upping my game from normal dry yeast pizzas to sourdough pizzas tomorrow! Thanks chef.

[@lynnehorwitz9949]

Great video, clear instructions. Please do some more!

[@ryancarey1535]

What a great bloke. Really entertaining, but very educational! More of him please.

[@kristinehuckell4922]

This recipe was a success! My family loves it. Thank you for this awesome video.

[@kvreutzel8998]

We love our Roccbox and making pizza crust with sourdough. Sooo good.

[@OlgierdKostanowicz]

Thank you Chef. Perfect

[@SONBON1]

I made this recipe once. I doubled it and it made seven 250g dough balls. Everyone loved the pizza 🍕 thank you. In the process of making my second batch. Roll on Saturday for sourdough pizza 🍕

[@riosway2364]

I'm from Naples, and your pizza looks great!

[@equaleyez]

Everyone needs to know this: you can have the best flour and the best kneading techniques in the world. If you will bake this in your regular oven (250-300°C maximum), you will NEVER, trust me NEVER, have the same result.You need that heat, and the most original way is by using a wood fired pizza oven. Nevertheless, it's possible to have good pizza in a regular oven. But don't expect that same crust! Cheers

[@adrianvakilly2990]

Agree. Heat is the key.

[@anincision]

It's not the same but this guy has a good method for home oven pizza kzbin.info/www/bejne/fomkiGV9qMp8edU

[@giannierw5720]

The guy in the video made a lot of mistakes and in italy a pizza like that is Burned so it is not as good as you might think. If you use some right tecniques you could make a better pizza in your oven than that in the video.

[@DurchGame]

I love soooo much this channel, TKS for all

[@ghosar]

looks so easy on your vid. I use a Ooni Koda. Beginning was hard, but now I can do it. Thx for the video.

[@pw8145]

This video has made me a pizza god. I actually want to see more of this host. He’s very watchable and I would like to see more of him!

[@MrEvoRepsol]

Keep him on he's a legend 🤙🏾

[@AZG90]

Thanks! Made first sourdough pizza with this recipe. It was a bit sticky to handle but very good taste eventually

[@smitathite4066]

Lovely ,great video!!!

[@nathanorchard201]

Superb video.... just fun ... I need one of those ovens as I already have the starter

[@istarjenny]

couple of seconds from the intro and I love you already! hahaha

[@andypoulton8106]

Hahaaa. Love this! Really helpful too. Great vid 👍

[@selmanhalloul]

I liked the idea you are making this show so entertaining

[@nonconformist36]

Your smile is heartwarming.

[@DrDMM23]

Guy is hilarious. LOVE him!

[@avinambifadougouthesourdou6962]

Awesome presentation chef.. 🙌🥰🥰

[@xxRaptor5150xx]

I get my first ever Roccbox today my excitement cannot be contained! Cmon UPS guy cmonnn :D I hope Gozney ships my turning peel soon. Love your videos and learn so much from you ❤️ stay healthy!

[@razultull]

xxRaptor5150xx how is it?

[@UMEK12]

Keep coming back to refresh my skills. Top video and presenter 👌🕺

[@pufarinu]

amazing pizza !

[@chrisk7866]

Video saved to extremely favourite.

[@Whatisthis154]

So cute!

[@dukagardiner4280]

You are mega fun and so good! Go get a TV show man

[@MaxwellNewton]

That was hilarious! Subscribed

[@fustyler]

How would you determine the optimal time for bulk fermentation as well as second fermentation after shaping? Do you do the poke test to determine if it's right before fridging?

[@charleycalvert6380]

Can confirm chef JB is an absolute legend in real life too 🙏🏼

[@seancampbell9726]

Hi, great demo, in current world I cannot find 00 flour in the UK for delivery and going to give it a try just using strong bread flour. Should I alter any of the ratios or kneading to keep the dough elastic but not too sticky? Thanks

[@papasquatch4964]

Love this guy…

[@dimntel8880]

Hello, i tried your pizza and was fantastic. How long can we keep the dough in the fridge? Thank you!!!

[@ironmanwg]

looks bangin

[@sponke444]

Loved him!!!!!

[@PaulIves1979]

This guy is awesome 👏

[@CanisLatransMedia]

Hiya. Is it ok to keep the dough for cold fermentation in the fridge for longer than 24h like some people recommending with classic pizza dough? Thank you for this amazing video!

[@farhansyahikram7500]

Woww! Wow!

[@AndreiA-hp5md]

I came here for the oven and the pizza but I'm staying for the chef. How amazing are you sir!? Next Paul Hollywood but better? BBC will be knocking at your door soon for sure.

[@bilalmuhammad7342]

Much waited video 👍

[@goosterpaints731]

Look! It´s Ted the Bellhop making a killer pizza!!! Absolutely Legend 👨🏻‍🍳

[@cricri9812]

How do you feel about some semolina flour in the pizza mix? What percentage of it would you suggest adding/substituting?

[@Mikeytoomikey]

Hey Joe! Great to see you doing your thing dude, an absolute natural 😜 Great video mate, when are you gonna come and cook pizzas for me in France? 😘🍕✌️

[@sophiepask]

Hi! So I'm still getting used to sourdough. I normally keep the starter in the fridge and feed it weekly or some, discarding some before feeding it or using it for a levain. For this recipe, would you take it out if the fridge, discard and feed and leave for 10 hours and use some and then feed again? Sorry, just a little muddled!

[@patriciakennedy2140]

very nice!

[@maritesseloursa6569]

What is the name of the oven to the right of you? Looks awesome

[@yyyyymk]

What type of strong white bread flour ? In Poland bread flour type is 750..

[@stratoskonstantoudakis9245]

that's a good looking pizza great host btw

[@CubicSumo]

So do you use it as soon as it comes out of the fridge?

[@andreacerri855]

Bravo! Nice video

[@rossfortune825]

Great video! If you wanted to freeze some of the dough which stage would you do that? Prior to the room temp ferment after shaping? or would you let them rise for a bit after shaping?

[@The_fappening]

90% final dough ball rise

[@marianmaijor16]

Hello.. Can i use the soughr starter discard and what r the amounts and ratios please?

[@joeyportelli]

i feel like I've discovered the John Oliver of cooking! what a host... instant subscribe! :)

[@andabogdan4937]

Super funny guy 😂👌great work

[@thesameidiot]

Good video but would have appreciated some heads up about how sticky the dough is as this was my first sourdough.

[@yunkookko344]

Great video

[@ShopperPlug]

This dude looks like "Kevin Spacey". 2:38 - This dude is hella funny with this pizza dough stuff lmao. 3:12 - He mentions which hand hes going to use lmao 6:41 - lmaooo this guy

[@mohamedtaheri237]

You are a cool & funny guy😀

[@ericramos8292]

can you make the pizza just with 00 and what difference would it make

[@rogermcinnes7279]

This guys a crack up😎

[@corteltube]

I made a sour dough...made thee best dough. It’s chewier. Delicious.

[@ms837]

Jest moc💪

[@IslamAhmedhrd]

Can we use the dough directly right after the 4 hours fermentation? Can we use 00 flour only?

[@charleneallsop6833]

As I would only need one pizza, maybe 2. Could I freeze the others for another time? Or would it kill all goodness xXx

[@baristatraveler8038]

Can i use just plain bread flour for everything?

[@antoniochianese5910]

Can someone explain me what the stuff where he put pizza in is really useful, can I get it on Amazon?

[@lindaogrady3096]

Thank you!!!! for working in grams. 🙏

[@thomascoons8466]

This happens to be my favorite pizza and I like how he waits to put the basil on after he takes the pizza out of the oven, because I feel the basil becomes bitter if you bake it on the pizza.

[@chipfire]

Thomas Coons I saw pizzaola in Italy rubbing a little olive oil on the basil leaves to protect them and stop them blackening during cooking of a classic Neapolitan pizza. I like to add more after cooking too.

[@chinadonconan6933]

Can I use a stand mixer instead? Just figure it would help develop more extensibility

[@linntang8974]

Such a funny guy!

[@max3d26]

Tomato first, it must be put in the spiral manner, than Mozzarella and soon after OIL at the '' 6 '' manner (You forgot it) .. and at the end basilicon and finally You can put in in the oven ... This is the Napolitan Pizza's school- Perfect dough and aspect

[@ruddiesruddygoodpizza2158]

Can I make the dough in bulk rest 4 hours and fridge 24 hour shape balls and rest untill nice and puffy

[@annabelkus]

This guy is hilarious :)

[@rocketman3534]

can you substitute the bread flour for 00 flour and semolina ?

[@Rojsk7488]

Haha cool video

[@jennyrobinson141]

At what stage can you freeze these please?

[@TheSinisterChef]

If there ever was a pizza genie granting pizza wishes via rubbing a magical flour bag. It would be Joe, covered in flour, dancing, and granting gluten miracles.

[@Gadgetman529]

What model kitchenaid mixer please?

[@a.p8341]

How do you make the starter bit

[@Ashna-sn5kk]

Hi joe..i really need your advice..can i just used plain flour to make a starter and feed it the day after just mix a wholemeal flour and plain flour..as kinda hard ti find rye flour in singapore...really appreciate to get your replied..please

[@Karaz76]

Yes you can. In the end you can use pretty much any flour. Better to keep it organic if possible and whole (like T80, T110). I've made mine for 2 years now using this two flours.

[@flaviabarar2680]

Yes, can we see more recipes from Joe please?

[@edenfrangipane6367]

who is this guy and how do I find him? i could watch him all day!!

[@theunknownatheist3815]

Do the sauce and cheese come out of his paycheck? Why so stingy? MOAR CHEESE 🧀! MOAR SAUCE! 😂

[@coderoie7031]

Which 00 flour its better? Pz3/pz4?

[@mzzulueta]

WOW

[@doncressco]

Dude ur cool.

[@MasterJulian]

Great video. Can you freeze extra dough balls? I usually make more dough than I need and freeze the extra balls before the last 24h fermentation and thaw them in the fridge for about 36h before using them. Is this also possible with this recipe? I would assume wild yeast behaves similar to industrial cultivated one but I have no experience with freezing sourdough.

[@HienMayA]

Does it taste sour :D