Hello Pizza community! First time poster.. long time lurker.
After debating a Gozney for 3 years, I finally bit the bullet during the spring sale. While my Kamado Joe could pump out some decent pies, the Gozney is much more fun and seems to have elevated my pizza game quite a bit.
While my first session made some tasty pies, they were horribly misshaped due to launching issues. I feel like my technique wasn't great, and changing to a perforated peel seems to have also helped out.
For dough I tried the Gozney sourdough recipe as well as Vito Lacopelli poolish method. I feel like the sourdough tastes better, but the poolish method produced a "poofier" crust.
Going to be a fun summer learning with this thing… I would like to try some steaks or a rack of lamb next!
Tour De France – white sauce, beef fat caramelized red onion, Gruyère cheese, balsamic reduction drizzle – Tastes similar to French onion soup
Classic Pep – Red sauce , mozzarella , fresh cut spicy salami, basil garnish with parmesan reggiano
Bacon Mushroom – White sauce, pecorino, mozzarella, house smoked bacon, garlic Sautee mushrooms, basil
Prosciutto – Red sauce, prosciutto, pecorino, mozzarella, red onion, basil,
Meat lover – Red sauce, mozzarella, parmesan reggiano, prosciutto, large salami slice, basil,
Questions and feed back:
Does anyone here freeze their dough, and if yes, does it impact the rise and or flavor?
What stone temps are people launching at?.. i seem to have borderline burnt a few of my pies
by Ne0TheOne