Perfectly Baked 16" Crunchy & crispy Sourdough Pizza In Gozney Dome Oven!

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...

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