Perfect Pizza: Light and Crispy Dough, Authentic Gozney Flavor

In a small bowl, mix the warm water (approx. 30°C) with the yeast and a pinch of sugar (optional, to feed the yeast). Let it rest for 5-10 minutes until a foam forms on the surface. This step activates the yeast, ensuring it is alive and ready to act on the dough.

In the bowl of a stand mixer with a dough hook (or in a large bowl for kneading by hand), add the flour and salt. Pour in the activated yeast and water mixture. Start mixing at low speed for 2-3 minutes, until the dry ingredients are incorporated into the liquid phase.

Increase the speed and knead the dough for 8-10 minutes, until it is smooth, elastic, and starts to pull away from the sides of the bowl. Add the extra virgin olive oil at the end of the kneading process and continue kneading for 1 more minute, just until it is fully incorporated into the dough.

Form a smooth ball with the dough. Lightly grease a large bowl with olive oil, place the dough, cover well with plastic wrap to prevent it from drying out and refrigerate for 18-24 hours. This slow cold fermentation develops complexity of flavor and texture in the dough.

Remove the dough from the refrigerator 3-4 hours before baking. Gently, transfer to a lightly floured surface and divide it into two equal balls (about 420-450g each). Round each piece, forming well-tensioned balls to create a strong structure. Be careful not to crush the bubbles.

Place the dough balls in fermentation boxes or on a baking sheet floured with semolina, with enough space between them. Cover with a damp cloth or plastic wrap and leave at room temperature (20-24°C) for 2-3 hours. This second fermentation period prepares the dough for the oven.

Enquanto a massa fermenta pela segunda vez, prepare o molho. Amasse os tomates San Marzano com as mãos (ou use um mixer de imersão rapidamente por poucos segundos, para deixar pedaços). Tempere com sal a gosto, as folhas de manjericão fresco picadas e um generoso fio de azeite extra virgem. Não cozinhe o molho, use-o fresco.

Preheat your Gozney oven to maximum temperature (about 400-450°C on the stone) for at least 30-40 minutes. It is crucial that the pizza stone is scorching hot for quick, even baking. Keep the flame constant and use an infrared thermometer to check the surface temperature.

On a surface lightly floured with semolina (to prevent sticking), take a ball of dough. With your fingertips, start opening from the center to the edges, leaving an untouched border (the "cornicione"). Continue gently stretching until you form a 30-32cm disk, keeping the edge high.

Carefully transfer the opened dough to a pizza peel lightly floured with semolina. Spread 2-3 tablespoons of the prepared tomato sauce. Distribute half of the fresh mozzarella chopped or torn and some fresh basil leaves over the sauce. Do not overload the pizza.

Take the assembled pizza immediately to the Gozney oven. Bake for 60-90 seconds, rotating the pizza every 20-30 seconds using the peel to ensure even cooking on all sides. The pizza will be ready when the edge is well inflated, golden, and with caramelized or slightly charred spots.

Remove the pizza from the oven, finish with a generous drizzle of good quality extra virgin olive oil and, optionally, a pinch of grated parmesan cheese and more fresh basil leaves. Serve immediately to enjoy all the crunch and freshness of the flavors. Repeat the process with the second pizza.