Shrimp Pizza on the Gozney Arc XL 🍤🍕
Made this 14” shrimp pizza tonight on the Gozney Arc XL, and it may be one of my favorite pizzas I’ve made yet.
Dough:
25% poolish
96-hour cold fermentation
67% hydration
320g dough ball stretched to 14”
Toppings:
Bianco DiNapoli tomato sauce
75/25 whole milk / part-skim low-moisture mozzarella blend
Fresh grated Parmesan
Raw shrimp marinated for about 20 minutes in extra virgin olive oil, fresh garlic, chopped basil, kosher salt, and black pepper
Fresh basil after the bake
Finished with freshly grated Parmesan, lemon zest, a drizzle of extra virgin olive oil, and a pinch of red pepper flakes
I decided to put the shrimp on raw rather than pre-cooking them, and they came out perfectly—tender, juicy, and not overcooked. The lemon zest at the end really brightened everything up and tied together the garlic, basil, and tomato sauce.
The crust had great oven spring with an airy crumb, nice blistering, and just the right amount of crispness.
Really happy with how this one turned out. Does anyone else bake shrimp raw on their pizzas, or do you prefer to cook them first? Any favorite shrimp pizza combinations I should try next?
by jordanmrosen