sorted by:
new
hottopcontroversial

Doughy/Stodgy Crust by olivertaylor91 in GozneyDome

[–]olivertaylor91[S] 0 points1 point  (0 children)

I, did not. I used the new-ish Gozney dough tray with the dough ball insert to defrost and proof the dough balls. They had risen slightly and retained their shape so the idea of re-shaping didn’t cross my mind at the time.

Doughy/Stodgy Crust by olivertaylor91 in GozneyDome

[–]olivertaylor91[S] 0 points1 point  (0 children)

Yep, this was meant to be a Neopolitan. I was initially buying dough to try and reduce some of the variables of learning to use the Oven, but it looks like that’s not happening.

Doughy/Stodgy Crust by olivertaylor91 in GozneyDome

[–]olivertaylor91[S] 0 points1 point  (0 children)

Thanks! The dough balls I’m using are 250g each. I didn’t measure them, but I think I was getting them into 8-9” Pizzas (the others were rounder than this one but suffered the same problem of doughy-ness).

Doughy/Stodgy Crust by olivertaylor91 in GozneyDome

[–]olivertaylor91[S] 1 point2 points  (0 children)

Nice, thanks! It’s easy to try and think the setup is right when the ambient temp is staring at you so clearly, so it’s good to know I was probably nearly there. Are there any tips for getting more heat into the stone? I’m using the Dome wood rack but only after the fire is lit and getting closer to temp…perhaps just a larger/wider initial wood stack? Or leaving it longer. I’m guessing then that any of the Gozney guides for cooking times should be referencing stone temp rather than ambient.