Owners Manual

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Fire up your Dome. Create this simple pizza dough, ready
in just a few hours.
TO MAKE THE DOUGH
Pour the water into a bowl, add the yeast
and mix until dissolved. Place the salt
and flour in a separate bowl and begin
to add the flour mix to the liquid, mixing
continuously with your hand as you do.
Once all the flour is mixed knead the
dough for 5-6 minutes. Shape the dough
into a ball, cover with a clean bowl and
leave to rest for 20 minutes.
Knead the dough again for a final minute
or 2 before shaping into a ball, placing
into a container, covering and leaving to
proof at room temperature for 2 hours.
When the time is up pop the dough onto
a clean, unfloured surface and divide into
six 9 1/2 oz (270g) pieces and shape
into dough balls. Place the dough balls
on a tray, cover and leave to rest some-
where warm for 1.5-2 hours.
TO MAKE THE TOMATO SAUCE
Empty the canned tomatoes into a bowl
and add the salt. Either crush by hand or
pulse briefly with a blender. It’s important
not to over mix them - and refrigerate
until required.
TO MAKE THE PIZZA
Fire up the Gozney Dome until you reach
925°F (495°C).
Toss the room temperature dough ball
into a tub of flour, shake off the excess,
and open into a pizza base.
Top with around 2oz of tomato sauce
and a quarter of the cheese and slide
onto a placement peel before launching
into the oven.
Bake for 60 to 90 seconds, rotating
regularly until baked to perfection.
Quick & Easy Neapolitan Pizza
INGREDIENTS
F or the Dough:
1Kg 00 Pizza Flour
or Strong White
Bread Flour
620ml Water,
luke warm
30g Salt
7g Dry Yeast
For the tomato Sauce:
1x 14oz (400g)
Peeled Plum Tomatoes
(best you can find)
¼ Tsp Flaky Sea Salt
For the Pizza:
8oz (225g) Fior Di
Latte Mozzarella
Basil Leaves
WHAT TO KNOW
Bake at:
950˚F (500˚C)
Difficulty:
Easy
Cooks in:
60-90sec per pizza
(4-5 hours prep)
Quantity:
6 Pizzas