I’m using a simple 24 hour room temperature dough at 62% hydro using caputo pizzeria flour & I get very similar results to this. Nice fluffy dough with a crunchy exterior in 1.5-2 mins in the Volt.
Hi there, just got my vault yesterday. Absolutely love your videos really useful thanks for sharing, planning on making my own dough just like you but will certainly try gozney Now I’ve seen your results. Wow
Hi! So exciting - enjoy your indoor pizza cooking! Yes, try the Gozney for fluffy, bubbly, but I also really like the ooni dough too. It cooked really well in the volt! Enjoy!
@@Got2EatPizza I see. I don't think it will be in the hydration as the gozni won't be that high of a hydration as its a consumer dough so has to be done easier to handle. I think it will be in the resting and ferment times. Did the gozni dough come frozen? Also I would experiment with different flours which one do you normally use for outdoor pizzas?
Yes you are right there - I think it's in the process and also the flour type and also need to use oil instead of sugar. The dough arrived frozen and its stored in the freezer. I used blue maputo flour - should I use red?
@@Got2EatPizza hi yes it definitely will be in the process. You use oil in your dough? Currently are you using the ooni recipe? I can tell you a dough recipe that works really well for me and has excellent rise. I wouldn't worry about blue or red it won't make much difference. I currently use waitrose bread flour and they turn out really well. My recipe is a slightly modified version of TRW pizza on youtube. He is extremely detailed in his steps and his recipe has worked great for me. Let me know what recipe you are using currently and hopefully we can work towards a solution.
Gozney has several dough recipes on the site that work well in my Ooni gas fired oven. I am experimenting with my reg. home oven with a heavy pizza stone. The temp is not as hot of the Ooni Volt oven and takes longer to cook; the results are similar are similar to what you seem to be getting. IMHO, the Ooni Volt is far too expensive and I already have oven in my kitchen. Enjoy your channel.
Hi - thanks for sharing! Good to hear that you can get good results too! My old electric main oven gets to 280c max and does an ok job with pizza but it’s 18 years old so I don’t push it more than 180c just in case!! Thanks for watching!! 🍕
Hi - sorry I haven’t. I’ve just checked it out online and that’s a really good price! It says it gets to 400c. The Volt gets the stone to 450c and higher and before I bought the Ninja I would’ve suggested that 400c wasn’t high enough for a pizza oven. The Ninja markets itself to get to 370c, and I got it to 430c on the stone and so if the Sage can get the stone to that higher heat then that would be a fantastic purchase!
I'm a bit confused. You used a dough ball from gozney? I looked on their website and they say they dont sell dough and I couldn't find dough for sale. Maybe just in UK? Thanks, and love all your videos!
Hi - yes I bought mine from the UK site but I thought they had US dough too - so sorry. Anyhow as I was searching for the dough I found their biga dough recipe which looks very similar to the pre- made dough. I will test it out! Thanks for watching!!
Pizza looks great. How is the ooni oven? I have been using a Koda 12 and have been hoping to get my hands on this at some point. Created a hybrid Neapolitan/NY style dough that is 40% 00 flour and 60% high gluten bread. Comes out fluffy yet crunchy.
Hi - thank you! The oven is going great - all the cooks I’ve made it in so far are on this channel so I’ve got lots more testing to do! Thanks for that tip too - I also saw on a recipe that bread flour is part used - I have loads of that so will give it a try!
This might sound something out of the ordinary when making dough, but I do alot of experimenting with flours, hydrations, liquids, salts & oils..... I recently tried adding one whipped egg white into the water weight at 65% hydration. An egg white is around 45 grams and is around 90% water. Just use 10 grams less water and mix the egg white and water together with your recipie. The results are super crunchy,airy crispy! My Italian friends will shame me for this..haha. 🇮🇹
@@Got2EatPizza I found it to be key for me achieving the fluffier, airier modern Neapolitan style. I tried a Poolish recipe from one of Vito's videos and have followed that ever since. It was a game changer. I wrote the recipe down, then scaled it to different quantities depending on how many pizzas I want and also what hydration. His recipe was 67% hydration. I typically make it at 70% now and have gone up to 75% *Poolish* 570g water 570g flour 5.7g fresh yeast 24 hours in fridge *Dough* Mix and kneed to Poolish: 277g flour 20g salt (Plus the below water if you want to increase hydration above 67%) 12g water = 68% 21g water = 69% 30g water = 70% 39g water = 72% 48g water = 73% 57g water = 74% 66g water = 75% Kneed and pat bulk dough with a little olive oil. Rest covered under a bowl for 40 mins. Ball up for 2 hours prior to cooking.
Oh wow - thanks so much for this share!! 🤩. I will screenshot! And thank you so much for providing the recipe in grams only as it makes it so much easier to measure! 🙏. I will definitely be doing this - expect a vid using the recipe in the coming weeks!
Ellie, why don't you go back to basics on your recipe. Simple 60% hydration of caputo Pizzeria flour, 24 hour but don't use your bread machine to mix...all hand or planetary mixer. You also could add 2% honey to help with the browning. What do you think?
Biga and poolish,double hydration up to 75%. Use super nuvolo caputo for poolish. Hand stretch no pin rolling, you loose so much enjoyment with creating your own dough. Take some master classes if you need to.
I’m using a simple 24 hour room temperature dough at 62% hydro using caputo pizzeria flour & I get very similar results to this. Nice fluffy dough with a crunchy exterior in 1.5-2 mins in the Volt.
Hi - thanks for sharing - my first 2 pizza in the volt (‘on the vids here) were made with that recipe but took 4 minutes!
That dough really looks good, I get hungry every time I watch your videos!
Thank you 😋 and thanks for watching!!
I shouldn't watch your videos while being hungry ;)
Looks perfect and very tasty.
Thank you 😋
Hi there, just got my vault yesterday. Absolutely love your videos really useful thanks for sharing, planning on making my own dough just like you but will certainly try gozney Now I’ve seen your results. Wow
Hi! So exciting - enjoy your indoor pizza cooking! Yes, try the Gozney for fluffy, bubbly, but I also really like the ooni dough too. It cooked really well in the volt! Enjoy!
Best looking one so far so you purchased a pre made dough this time. What hydration do you normally use?
Hi - yes it was! I normally use 60% but tested 67% in this oven but it made no difference to the outcome.
@@Got2EatPizza I see. I don't think it will be in the hydration as the gozni won't be that high of a hydration as its a consumer dough so has to be done easier to handle. I think it will be in the resting and ferment times. Did the gozni dough come frozen? Also I would experiment with different flours which one do you normally use for outdoor pizzas?
Yes you are right there - I think it's in the process and also the flour type and also need to use oil instead of sugar. The dough arrived frozen and its stored in the freezer. I used blue maputo flour - should I use red?
@@Got2EatPizza hi yes it definitely will be in the process. You use oil in your dough? Currently are you using the ooni recipe? I can tell you a dough recipe that works really well for me and has excellent rise. I wouldn't worry about blue or red it won't make much difference. I currently use waitrose bread flour and they turn out really well. My recipe is a slightly modified version of TRW pizza on youtube. He is extremely detailed in his steps and his recipe has worked great for me. Let me know what recipe you are using currently and hopefully we can work towards a solution.
Looking better now 👍🏻
Hi! Thanks!
Gozney has several dough recipes on the site that work well in my Ooni gas fired oven. I am experimenting with my reg. home oven with a heavy pizza stone. The temp is not as hot of the Ooni Volt oven and takes longer to cook; the results are similar are similar to what you seem to be getting. IMHO, the Ooni Volt is far too expensive and I already have oven in my kitchen. Enjoy your channel.
Hi - thanks for sharing! Good to hear that you can get good results too! My old electric main oven gets to 280c max and does an ok job with pizza but it’s 18 years old so I don’t push it more than 180c just in case!! Thanks for watching!! 🍕
Great vids.... Keep it up
Thank you!!
Have you tried the Sage pizza oven? One for sale near me at £180 barely used.
Hi - sorry I haven’t. I’ve just checked it out online and that’s a really good price! It says it gets to 400c. The Volt gets the stone to 450c and higher and before I bought the Ninja I would’ve suggested that 400c wasn’t high enough for a pizza oven. The Ninja markets itself to get to 370c, and I got it to 430c on the stone and so if the Sage can get the stone to that higher heat then that would be a fantastic purchase!
Hey, it's getting better! It's about the dough not the oven, keep going!!
Yes! Thank you! 🍕
Looking good!
Hi! Thank you!
I'm a bit confused. You used a dough ball from gozney? I looked on their website and they say they dont sell dough and I couldn't find dough for sale. Maybe just in UK? Thanks, and love all your videos!
Hi - yes I bought mine from the UK site but I thought they had US dough too - so sorry. Anyhow as I was searching for the dough I found their biga dough recipe which looks very similar to the pre- made dough. I will test it out! Thanks for watching!!
Pizza looks great. How is the ooni oven? I have been using a Koda 12 and have been hoping to get my hands on this at some point. Created a hybrid Neapolitan/NY style dough that is 40% 00 flour and 60% high gluten bread. Comes out fluffy yet crunchy.
Hi - thank you! The oven is going great - all the cooks I’ve made it in so far are on this channel so I’ve got lots more testing to do! Thanks for that tip too - I also saw on a recipe that bread flour is part used - I have loads of that so will give it a try!
This might sound something out of the ordinary when making dough, but I do alot of experimenting with flours, hydrations, liquids, salts & oils.....
I recently tried adding one whipped egg white into the water weight at 65% hydration. An egg white is around 45 grams and is around 90% water. Just use 10 grams less water and mix the egg white and water together with your recipie.
The results are super crunchy,airy crispy!
My Italian friends will shame me for this..haha. 🇮🇹
Wow that came out looking good enough to eat. Can you ship one to me please I’m hungry now.
Hi - lol! Thanks!
Have you had any success getting puffier modern Neapolitan style pizza using Poolish or Biga preferment?
Hi - no I haven’t tried that yet! It’s been a while since I made biga dough but will do that as I think it may be key to the puffier dough experience!
@@Got2EatPizza I found it to be key for me achieving the fluffier, airier modern Neapolitan style. I tried a Poolish recipe from one of Vito's videos and have followed that ever since. It was a game changer. I wrote the recipe down, then scaled it to different quantities depending on how many pizzas I want and also what hydration. His recipe was 67% hydration. I typically make it at 70% now and have gone up to 75%
*Poolish*
570g water
570g flour
5.7g fresh yeast
24 hours in fridge
*Dough*
Mix and kneed to Poolish:
277g flour
20g salt
(Plus the below water if you want to increase hydration above 67%)
12g water = 68%
21g water = 69%
30g water = 70%
39g water = 72%
48g water = 73%
57g water = 74%
66g water = 75%
Kneed and pat bulk dough with a little olive oil. Rest covered under a bowl for 40 mins.
Ball up for 2 hours prior to cooking.
Oh wow - thanks so much for this share!! 🤩. I will screenshot! And thank you so much for providing the recipe in grams only as it makes it so much easier to measure! 🙏. I will definitely be doing this - expect a vid using the recipe in the coming weeks!
@@Got2EatPizza cool. I'd suggest checking out his RUclips video. It's called "Everything you need to know 100% Poolish Vs Biga"
Ellie, why don't you go back to basics on your recipe. Simple 60% hydration of caputo Pizzeria flour, 24 hour but don't use your bread machine to mix...all hand or planetary mixer. You also could add 2% honey to help with the browning. What do you think?
Hi - I think so too - Ive just found the Gozney biga dough recipe on their site which looks puffy like this one so I’m also going to give that a try!
Biga and poolish,double hydration up to 75%. Use super nuvolo caputo for poolish. Hand stretch no pin rolling, you loose so much enjoyment with creating your own dough. Take some master classes if you need to.
@@addictum4119 Yes, this would be great too.
Did you eat it at the end?
I do and I also share with the family.