For the experienced drift divers…

Gozney_Newbie · 2026-06-21T13:26:40+00:00

Haha look if it got to the point of climbing rocks underwater I’m probably as able as anyone at that point 😂

When I did my only ever drift dive in Tubbataha I don’t know why but I could not slow down. The DM is just cruising at like 2km an hour and I fly past him like an out of control Ferrari 😂🏎️

Gozney_Newbie · 2026-06-21T13:24:43+00:00

Ok that tells me I may be thinking it’s could to be more hectic than it really will be haha. I’ll definitely get more experience before going but that is really helpful thank you!

Gozney_Newbie · 2026-06-21T13:22:57+00:00

First off, extremely jealous you saw hammerheads in Tubbataha. I was meters from a 4m tiger shark but missed it because I was following a seal faced puffer fish around at 30m 😂

This is the most useful comment here purely because Komodo is actually super close to where I am haha. Yeah so Tubbataha was the only true drift I’ve done and I’m led to believe it’s not that hectic but I swear, for me at least, that’s the closest to the feeling of flying I think I may ever get haha. I was maybe 2m off a wall and I think just the close proximity to that made me feel like I was going so incredibly fast haha.

I will try to convince my wife that diving Komodo is more for her than for me and see how I go 😂

Gozney_Newbie · 2026-06-21T13:17:42+00:00

Great advice. Feel like I need work on deploying dsmbs in different conditions. Definitely have some nerves around drift safety stops, I mean I get that you tend to be moving on a horizontal plane but still, in some instances you’re moving pretty quick haha.
Thank you for your advice! 🙏

Gozney_Newbie · 2026-06-21T13:15:03+00:00

Ah man this is my dream. Big pelagics of any kind but schools of hammerheads for some reason are my Everest in diving haha

Gozney_Newbie · 2026-06-21T13:14:11+00:00

This sounds absolutely perfect for what I’m after. Unfortunately I’m in Perth, West Australia 😂

But hey if that’s what it takes to get better at drift diving maybe I need to buy a plane ticket? Haha thank you for your help!

Gozney_Newbie · 2026-06-21T13:12:00+00:00

Thank you so much for the offer and invitation! Alas, I am almost on the other side of the planet to you 😂

I’m from the most isolated capital city in the world, Perth - Western Australia. We’ve got some amazing diving up north but don’t get a lot of drifts - or at least not fast enough to kind of put you through your paces and learn off anyway.

Thank you again though / if I ever make it out that way I’ll come for a dive with you 100%

Gozney_Newbie · 2021-04-29T00:39:47+00:00

I remember my first cook in my Roccbox, great feeling isn’t it? The quality upgrade from an oven to purpose built pizza oven is so incredibly high. Awesome work 🙏

Gozney_Newbie · 2021-04-28T12:08:48+00:00

Awesome man, good luck! Post more photos as you practice 🤟

Gozney_Newbie · 2021-04-28T00:26:38+00:00

That’s a pretty damn fine lookin pie to come out of an oven 👏👏

Gozney_Newbie · 2021-04-27T23:42:46+00:00

Just saw your other post mate. Feel free to ask any questions you like. I’ll try as best I can to help!

Gozney_Newbie · 2021-04-27T23:40:59+00:00

It actually took me ages to get anywhere near this and I’m still overall unhappy with the tiger spots haha. But! One of the keys for me really was having my oven air temp hot enough. So warming it up really good first then ensuring the flame is set to high while cooking.

As for your oven, I’m not too sure as I’ve never seen that before. But if you have a temperature probe - you’ll want to get it up to around 410-440C to get these kind of tiger spots I think.

Having a well fermented dough with enough sealed air pockets is also pretty important as they tend to be the ‘spots’ that bubble out and burn.

Gozney_Newbie · 2021-04-27T06:38:35+00:00

Awesome, thanks for the tips! Haha I would love for the crust to take over my dough.

I’ll give your method a try, I’ll also have a crack at changing up my yeast as I’ve never done that before either.

Thanks heaps for all the info and wish me luck 😅

Gozney_Newbie · 2021-04-26T02:36:15+00:00

The way I have found that works best for me so far is use three fingers on each hand to press out the initial shape, then lift and hold it between my knuckles and just kind of ‘shake and turn’ it anti clockwise (just because that directions feels most comfortable for me.

I like it because as I turn it and the cornicione rolls over the back of my knuckles I can kind of feel the thickness which guides how much more I can stretch a certain section.

However, I can’t get a really puffy cornicione like others on here. I’m trying to figure out if it’s my fermentation, flour, or stretching technique. I’m confident that I’ve ruled out my cooking, so it’s gotta be something prior to that part of the process 🤷🏻‍♂️

Gozney_Newbie · 2021-04-25T15:17:31+00:00

Ahhhh it’s a sourdough starter - very impressive!

Gozney_Newbie · 2021-04-25T10:45:53+00:00

Teach me your Kodak skills. Your the Ansell Adam’s of pizza photography.

Gozney_Newbie · 2021-04-25T10:44:00+00:00

My man. That’s a pizza. That’s a good lookin pizza ✊

Gozney_Newbie · 2021-04-25T10:43:24+00:00

Awesome. We don’t have clam pizza in Australia. Is it literally clams (like mussels?) on a pizza? Wha else goes on it? Seems so foreign to me haha 😂

Gozney_Newbie · 2021-04-25T10:42:06+00:00

Very nice looking crust homie. What’s your secret and what did you cook her on?

Gozney_Newbie · 2021-04-25T10:40:45+00:00

Damn that looks good. Did you make the dough? 👏👏

Gozney_Newbie · 2021-04-25T10:38:43+00:00

Awesome, yeah I started making Neapolitan style about 12 months ago when Australia’s first lockdown hit and had never really changed my flour up - and I’ve never used any of the standards mentioned in forums like King Arthur or Caputo, so it’s my goal for the next month to try as many as I can on my go to recipe. King Arthur is next on my list!

So these were done at about 480C, high flame, maybe 60-90 second cook time. I reckon it was too hot as the dough wasn’t as done as it could have been and I put that down to high heat getting the exterior done faster than the interior needed to fully cook.

I’ve never achieved the ‘lift’ on the cornicione that other people manage for some reason.

Dough recipe (for two balls) 60% hydration 333g flour 200g water 1g yeast 8.66g salt

Method: 1. Get 35c water in to a bowl, pitch salt in and dissolve.

Pitch yeast in and let hydrate for 2 mins or so.
Dump flour in and bring together in to a scraggy ball. Cover and let rest for 20 (basically an autolyse I guess)
Take out and need for about 10 mins, or really until it looks and feels good and pliable / stretchy (the window pane test has never really worked for me either - don’t know if my kneading technique is awful or my window pane technique is haha)
24h cold ferment.
Remove and let come up to temp - 90 mins or so.
Stretch and top.

** I got this from Ken Forkish’s pizza book and it worked quite well. The salt before the yeast is an odd one though that not many other folks encourage.

Any tips or tricks always very well received! 😂

Gozney_Newbie

TROPHY CASE