Perfectly Baked 16quot Crunchy amp crispy Sourdough Pizza In Gozney Dome Oven

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=iy2U9zdkksg

How I Bake My 68% Hydration Long-Fermented Sourdough 16” crunchy pizza. • I use 420-440g dough balls for a 16-inch pizza. If you don’t have a 16-inch pizza peel, you can use a cheap aluminium pizza screen. • 1. Stretch the pizza dough and place it on a lightly oiled pizza screen, adjusting it to fit. • 2. Add your desired toppings. • 3. Launch the pizza into a preheated oven at around 450°C. • 4. A few seconds after launching, turn off the flame and bake, rotating the pizza for about 2 minutes. • 5. Remove the pizza from the screen and continue baking, rotating for another 1.5 minutes. • 6. Turn the flame back on full and bake for up to 1 minute more to achieve the desired colour and crunch. • 7. Let it rest for a few seconds, add basil, and enjoy! • Happy baking! • Sourdough starter recipe - https://www.renespizzaplace.co.uk/pos... • Gozney Pizza Ovens: • UK: http://www.gozney.com/RENESPIZZAPLACE • EU: https://eu.gozney.com/RENESPIZZAPLACE • Gozney Accessories From The Video: • 18” Pizza Server • Pizza Cutter • Pizza Peel • Pizza Turning Peel • Gozney Dome • Affilate links: • Pizza Screen: • https://amzn.to/3WtgHaI • Dough Balls Plastic Container • https://www.amazon.co.uk/dp/B09VHD9LM... • Follow Me: • https://www.renespizzaplace.com • / renespizzaplace

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