Calabrese Pizza | Thomas Straker | Gozney Roccbox

Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
Get the recipe for this pizza and sign up to our newsletter here –

This week for #nationalpizzamonth we’re bringing you an epic Pizza Calabrese, by the legend @thomas_straker 🔥 
 
Combining 3 toppings that are guaranteed to make any pizza pop: Nduja, Smoked Pancetta and Mozzarella, this is one you’ll definitely want to give a go 🍕 

Share your creations using #gozneykitchen #teamgozney #roccbox #gozney ______________________________________
Products used:
______________________________________

Stay connected:

[digitalcavalier]

Love the pizza and the crafty Tasty Business plug too.

[jorg]

Had my Roccbox for two years now and love it. Nice video. Wish I could taste that dough as that's a lot of work and wondering if it makes that much difference? I just throw everything into a mixer, mix for 7 minutes, let it sit for about two hours and then into the refer (fridge) overnight. It makes for an incredible fluffy puffy and crisp dough every time with hardly any work.
For reference I use cheap readily available (USA) Kingsford strong bread flour @ 69% hydration.

[_dakota_]

I have never heard of putting yeast and salt after you make the dough .. that is interesting .

[mrnosy]

Why all the hate in the comments? The pizza looks fantastic to me! No preferment which is interesting. I'm going to try this.

[lousekoya]

Even if that crispy sound at the end was added, still a great video !

[ra-voky]

the dough turned out as my ideal i love bubbly dark spots like bread and thin center nice

[عبدالمنعمالسويدي-دح]

Thank you so much for your so nice teaching videos ❤

[aroccoification]

Do I need to cover my entire table with cheese for this to come out properly?

[simonng]

1. What is the room temperature and humidity in the room where this dough is made?
2. What's the fridge temperature as well?
3. What flour and brand was used?

[MGAa]

Looks good but I’m wondering… only 60% hydration is enough ?

[mattm]

Props on not wearing those gross latex gloves when kneading the dough that makes the dough have a tinge of plasticy taste

[WillSavage]

Thomas I gotta ask, is that a black dial Rolex explorer you're rocking there?

[davvo]

Is it okay to use the Roccbox indoors?

[ugoaxel]

Nooo he burned the basil and pancetta... Please don't do that put your basil in your sauce and it's almost 900° oven it would burn the pancetta

[kuringmundo]

interesting music at 3:20. if you know..

[ktuluflux]

Wow looks like joe burrow has a cool hobby

[just_julian]

That is a really intense way to make the dough. Not super practical. I’m sure it’s really good tho. I just wonder if it’s worth the extra work.

[jamesabbott]

Delicious but soggy centre is not my favourite

[KingMinosxxvi]

where the F am I gonna get these things

[salvatoregiglio]

im from Calabria ! and we would Never put Parmiggiano on a pizza ! maybe if at all grated cheese, Pecorino ( sheeps hard cheese ), just maybe