Gozney New York Pizza Dough Mix
Overview:
Better than a dollar slice, this American-classic pizza style delivers crispy, thin crust your crowd will love. Try a classic cheese & pepperoni or get creative with wild toppings, this easy-to-make dough is ready for it.
Everyone loves pizza, not everyone is a pro pizza maker – yet. Enter Gozney Pizza Dough Mix, an easy and simple way to make next-level pizza dough at home. Crafted from premium ingredients and locally sourced organic-flour from industry leading Central Milling, it’s almost as easy as: add water, mix, and create crowd-pleasing pizza. Developed and tested in the Gozney kitchen to work perfectly with your outdoor pizza oven.
With three styles of pizza to choose from, you can make dough and be serving pizza in as little as 2 hours. This is a new level of just add water dough mix – incredibly easy to make yet also tastes like a pizza straight out of a restaurant-oven. We suggest you start your pizza-making journey here.
Key Features:
- Premium, artisan ingredients and organic wheat locally sourced with Central Milling
- Ready to bake in as little as 2 hours, or proof for 4 hours for even lighter, better texture
- Beginner-proof fermentation process and instructions
- Developed to be the best bake in Gozney ovens
- Includes flour mix and yeast packet
- New York makes 4 x 12" pizzas
Ingredients:
Mix: Organic Unbleached Wheat Flour, Durum Wheat Flour, Salt, Enriched Wheat Starch (Wheat, Starch, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yeast, Malted Wheat, Ascorbic Acid, Yeast Packet: Yeast, Sorbitan Monostearate, Ascorbic Acid. Contains Wheat
Instructions:
Step 01: In large bowl, add packet of dough mix, add in 1 packet yeast (included) (4g) and hand-mix for 30 seconds.
Step 02: Add in 1 3/4 cup (430g) water (room temperature) and hand-mix for 30 seconds.
Step 03: Mix well until dough is smooth (10–12 minutes by hand or 5-8 minutes with mixer on slow speed).
Step 04: Form into 4 equal sized round balls (270-275g) – place into lightly oiled Gozney Dough Tray or container (you can use pan spray to oil the container).
Step 05: Cover for 2-4 hours at room temperature (until dough has doubled in size).
Step 06: Coat dough ball with flour and hand stretch to 12" circle.
Step 07: Add toppings of choice before baking.
Step 08: Bake in Gozney pizza oven 625ºF for 5-6 minutes or home oven 450ºF for 8-10 minutes. Rotate while cooking, until desired crust consistency (puffy, golden brown). Enjoy.
Tips & Tricks:
Mixing: Add the yeast packet to water and hand-mix before adding to your bowl of Dough Mix. When using a mixer, don’t mix at too high a speed, let the mix do its thing.
Proofing: Always keep your proofing dough covered. The temperature of the environment affects the proofing process; proofing takes longer in a cold room and goes faster in a warmer environment.
Opening & Stretching Dough: Always coat your dough balls with flour before opening. Push your fingers into the center of the doughball to flatten but also push air into the crust, always go from the center outward. Once your dough is opened, a great method to stretch is to transfer the base to the back of both hands and gently turn while using gravity to slowly stretch the dough.
Hole in Your Dough?: Happens to the best of us. Simply pinch the hole back firmly back together.
Sticky Dough / Peel: Can’t get the pizza off your countertop or placement peel? Make sure to add a little bit of flour or semolina flour to work surface before opening your dough ball. Sprinkle flour or semolina flour on peel before placing your pizza on it. Flour will help the dough move from surface to surface without sticking.
Original: $13.99
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$4.90More Images
Gozney New York Pizza Dough Mix
Overview:
Better than a dollar slice, this American-classic pizza style delivers crispy, thin crust your crowd will love. Try a classic cheese & pepperoni or get creative with wild toppings, this easy-to-make dough is ready for it.
Everyone loves pizza, not everyone is a pro pizza maker – yet. Enter Gozney Pizza Dough Mix, an easy and simple way to make next-level pizza dough at home. Crafted from premium ingredients and locally sourced organic-flour from industry leading Central Milling, it’s almost as easy as: add water, mix, and create crowd-pleasing pizza. Developed and tested in the Gozney kitchen to work perfectly with your outdoor pizza oven.
With three styles of pizza to choose from, you can make dough and be serving pizza in as little as 2 hours. This is a new level of just add water dough mix – incredibly easy to make yet also tastes like a pizza straight out of a restaurant-oven. We suggest you start your pizza-making journey here.
Key Features:
- Premium, artisan ingredients and organic wheat locally sourced with Central Milling
- Ready to bake in as little as 2 hours, or proof for 4 hours for even lighter, better texture
- Beginner-proof fermentation process and instructions
- Developed to be the best bake in Gozney ovens
- Includes flour mix and yeast packet
- New York makes 4 x 12" pizzas
Ingredients:
Mix: Organic Unbleached Wheat Flour, Durum Wheat Flour, Salt, Enriched Wheat Starch (Wheat, Starch, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yeast, Malted Wheat, Ascorbic Acid, Yeast Packet: Yeast, Sorbitan Monostearate, Ascorbic Acid. Contains Wheat
Instructions:
Step 01: In large bowl, add packet of dough mix, add in 1 packet yeast (included) (4g) and hand-mix for 30 seconds.
Step 02: Add in 1 3/4 cup (430g) water (room temperature) and hand-mix for 30 seconds.
Step 03: Mix well until dough is smooth (10–12 minutes by hand or 5-8 minutes with mixer on slow speed).
Step 04: Form into 4 equal sized round balls (270-275g) – place into lightly oiled Gozney Dough Tray or container (you can use pan spray to oil the container).
Step 05: Cover for 2-4 hours at room temperature (until dough has doubled in size).
Step 06: Coat dough ball with flour and hand stretch to 12" circle.
Step 07: Add toppings of choice before baking.
Step 08: Bake in Gozney pizza oven 625ºF for 5-6 minutes or home oven 450ºF for 8-10 minutes. Rotate while cooking, until desired crust consistency (puffy, golden brown). Enjoy.
Tips & Tricks:
Mixing: Add the yeast packet to water and hand-mix before adding to your bowl of Dough Mix. When using a mixer, don’t mix at too high a speed, let the mix do its thing.
Proofing: Always keep your proofing dough covered. The temperature of the environment affects the proofing process; proofing takes longer in a cold room and goes faster in a warmer environment.
Opening & Stretching Dough: Always coat your dough balls with flour before opening. Push your fingers into the center of the doughball to flatten but also push air into the crust, always go from the center outward. Once your dough is opened, a great method to stretch is to transfer the base to the back of both hands and gently turn while using gravity to slowly stretch the dough.
Hole in Your Dough?: Happens to the best of us. Simply pinch the hole back firmly back together.
Sticky Dough / Peel: Can’t get the pizza off your countertop or placement peel? Make sure to add a little bit of flour or semolina flour to work surface before opening your dough ball. Sprinkle flour or semolina flour on peel before placing your pizza on it. Flour will help the dough move from surface to surface without sticking.
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Description
Overview:
Better than a dollar slice, this American-classic pizza style delivers crispy, thin crust your crowd will love. Try a classic cheese & pepperoni or get creative with wild toppings, this easy-to-make dough is ready for it.
Everyone loves pizza, not everyone is a pro pizza maker – yet. Enter Gozney Pizza Dough Mix, an easy and simple way to make next-level pizza dough at home. Crafted from premium ingredients and locally sourced organic-flour from industry leading Central Milling, it’s almost as easy as: add water, mix, and create crowd-pleasing pizza. Developed and tested in the Gozney kitchen to work perfectly with your outdoor pizza oven.
With three styles of pizza to choose from, you can make dough and be serving pizza in as little as 2 hours. This is a new level of just add water dough mix – incredibly easy to make yet also tastes like a pizza straight out of a restaurant-oven. We suggest you start your pizza-making journey here.
Key Features:
- Premium, artisan ingredients and organic wheat locally sourced with Central Milling
- Ready to bake in as little as 2 hours, or proof for 4 hours for even lighter, better texture
- Beginner-proof fermentation process and instructions
- Developed to be the best bake in Gozney ovens
- Includes flour mix and yeast packet
- New York makes 4 x 12" pizzas
Ingredients:
Mix: Organic Unbleached Wheat Flour, Durum Wheat Flour, Salt, Enriched Wheat Starch (Wheat, Starch, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yeast, Malted Wheat, Ascorbic Acid, Yeast Packet: Yeast, Sorbitan Monostearate, Ascorbic Acid. Contains Wheat
Instructions:
Step 01: In large bowl, add packet of dough mix, add in 1 packet yeast (included) (4g) and hand-mix for 30 seconds.
Step 02: Add in 1 3/4 cup (430g) water (room temperature) and hand-mix for 30 seconds.
Step 03: Mix well until dough is smooth (10–12 minutes by hand or 5-8 minutes with mixer on slow speed).
Step 04: Form into 4 equal sized round balls (270-275g) – place into lightly oiled Gozney Dough Tray or container (you can use pan spray to oil the container).
Step 05: Cover for 2-4 hours at room temperature (until dough has doubled in size).
Step 06: Coat dough ball with flour and hand stretch to 12" circle.
Step 07: Add toppings of choice before baking.
Step 08: Bake in Gozney pizza oven 625ºF for 5-6 minutes or home oven 450ºF for 8-10 minutes. Rotate while cooking, until desired crust consistency (puffy, golden brown). Enjoy.
Tips & Tricks:
Mixing: Add the yeast packet to water and hand-mix before adding to your bowl of Dough Mix. When using a mixer, don’t mix at too high a speed, let the mix do its thing.
Proofing: Always keep your proofing dough covered. The temperature of the environment affects the proofing process; proofing takes longer in a cold room and goes faster in a warmer environment.
Opening & Stretching Dough: Always coat your dough balls with flour before opening. Push your fingers into the center of the doughball to flatten but also push air into the crust, always go from the center outward. Once your dough is opened, a great method to stretch is to transfer the base to the back of both hands and gently turn while using gravity to slowly stretch the dough.
Hole in Your Dough?: Happens to the best of us. Simply pinch the hole back firmly back together.
Sticky Dough / Peel: Can’t get the pizza off your countertop or placement peel? Make sure to add a little bit of flour or semolina flour to work surface before opening your dough ball. Sprinkle flour or semolina flour on peel before placing your pizza on it. Flour will help the dough move from surface to surface without sticking.
