Gozney Detroit Pizza Dough Mix

Overview:

The pan-style pizza you love for the airy, thick crust. With this easy-to-make dough, enjoy delicious square-slices baked to perfection with your favorite toppings and crispy edges of caramelized cheese.

Everyone loves pizza, not everyone is a pro pizza maker yet. Enter Gozney Pizza Dough Mix, an easy and simple way to make next-level pizza dough at home. Crafted from premium ingredients and locally sourced organic-flour from industry leading Central Milling, its almost as easy as: add water, mix, and create crowd-pleasing pizza. Developed and tested in the Gozney kitchen to work perfectly with your outdoor pizza oven.

With three styles of pizza to choose from, you can make dough and be serving pizza in as little as 2 hours. This is a new level of just add water dough mix incredibly easy to make yet also tastes like a pizza straight out of a restaurant-oven. We suggest you start your pizza-making journey here.

Key Features:

• Premium, artisan ingredients and organic wheat locally sourced with Central Milling
• Ready to bake in as little as 2 hours, or proof for 4 hours for even lighter, better texture
• Beginner-proof fermentation process and instructions
• Developed to be the best bake in Gozney ovens
• Includes flour mix and yeast packet
• Detroit makes 2 x 8×12″ or 1 x 14″x10″ pan pizza

Ingredients:

Mix: Organic Unbleached Wheat Flour, Durum Wheat Flour, Salt, Enriched Wheat Starch (Wheat, Starch, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yeast, Malted Wheat, Enzymes, Ascorbic Acid. Yeast Packet: Yeast, Sorbitan Monostearate, Ascorbic Acid.Contains Wheat

Instructions:

Step 01:In large bowl, add packet of dough mix, add in 1 packet yeast (included) (4g) and hand-mix for 30 seconds.

Step 02:Add in 1 3/4 cup (430g) water (room temperature) and hand-mix for 30 seconds.

Step 03:Mix well until dough is smooth (1012 minutes by hand or 5-8 minutes with mixer on slow speed).

Step 04:Continue mixing, add 2 tablespoons (30ml) warm water.

Step 05:With wet hands, remove dough from mixing bowl. Round and place into well-oiled baking pan.

Step 06:Cover and leave in warm place (75F) for 2 hours.

Step 07:Turn the dough 90 in the pan. Dip fingertips in oil and stretch dough to edges of the pan.

Step 08:Re-cover the pan and leave in warm place (75F) for 2 hours.

Step 09:Par-bake in Gozney pizza oven 715F for 4 minutes total – rotate 180 after 2 min. If cooking in a home oven then cook at 500F for 10 minutes.

Step 10:Add toppings of choice.

Step 11:Bake in Gozney pizza oven 600F for 2-3 minutes rotating every 30 seconds, or home oven at 500F for 5 minutes rotating while cooking. Until edges are golden brown.

Tips & Tricks:

• Mixing:Add the yeast packet to water and hand-mix before adding to your bowl of Dough Mix. When using a mixer, dont mix at too high a speed, let the mix do its thing.
• Proofing: Always keep your proofing dough covered. The temperature of the environment affects the proofing process; proofing takes longer in a cold room and goes faster in a warmer environment.
• Opening & Stretching Dough: Always coat your dough balls with flour before opening. Push your fingers into the center of the doughball to flatten but also push air into the crust, always go from the center outward. Once your dough is opened, a great method to stretch is to transfer the base to the back of both hands and gently turn while using gravity to slowly stretch the dough.
• Hole in Your Dough?: Happens to the best of us. Simply pinch the hole back firmly back together.
• Sticky Dough / Peel: Cant get the pizza off your countertop or placement peel? Make sure to add a little bit of flour or semolina flour to work surface before opening your dough ball. Sprinkle flour or semolina flour on peel before placing your pizza on it. Flour will help the dough move from surface to surface without sticking.