Pizza Dough for Gozney Ovens

Using Dough Dorks pizza dough in a Gozney

Gozney ovens are capable of intense pizza heat, which rewards good preparation. The faster the bake, the less time you have to correct a heavy topping load, a cold dough ball or a poor launch.

1. Bring the dough fully up to handling temperature. It should feel soft and relaxed before stretching.
2. Preheat for the exact model you own. Dome, Roccbox and other Gozney models heat differently, so use the manufacturer guidance and make sure the stone is properly saturated with heat.
3. Open the dough gently. Press from the centre out while keeping the rim fuller.
4. Build the pizza close to launch time. Sauce and toppings add moisture, so avoid leaving a dressed pizza sitting on the peel.
5. Watch the crust, not just the clock. Turn the pizza as necessary to balance the hotter flame side with the cooler side.

What size dough ball is good for a Gozney?

For a roughly 12-inch Neapolitan-style pizza, a dough ball around 250–270g is a practical starting point. Dough Dorks standard dough balls sit at approximately 260–270g.

How do I get a puffier crust?

Start by protecting the gas already in the dough. Do not roll it flat. Press the centre gently, leave the outer rim fuller, avoid overloading the pizza and bake on a properly heated surface. Good proofing matters too, so if the dough feels tight, use our pizza dough proofing guide.