For more info about my Gozney Pizza ovens
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Gozney Roccbox Pizza Oven Shelf Review / Tested NU2U Top Mount R-10 Shelf by cooking 3 Neapolitan Pizzas! / Dough Recipe Below!

Official Harpland Merchandise
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NU2U provided this shelf to me to give an honest real world review! Dough Recipe is below!

TO PURCHASE YOUR OWN ROCCBOX GO TO THE AMAZON LINK BELOW!

Grey Rocckbox = [ Ссылка ]

Green Roccbox = [ Ссылка ]

TO PURCHASE AUTHENTIC ITALIAN PIZZA DOUGH 00 FLOUR AND SEMOLINA CLICK THE AMAZON LIINKS BELOW

Antimo Caputo Semolina Flour 2.2 LB (Pack of 2) Bulk Italian Durum Semolina Flour - All Natural
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Antimo Caputo Pizzeria 00 Flour (Blue) 2.2 LB - Pack of 2 (Total 4.4 LBS)
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AND HERE ARE SOME MORE AMAZING ROCCBOX ATTACHMENTS AND FIREWOOD FOR THE WOODBURNER

ROCCBOX Portable Pizza Oven Cover
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Gozney Shelf Attachment by NU2U Corp
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Gozney Roccbox R-5 Shelf Accessory by NU2U
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EasyGoProducts Approx. 120 Eco-Stix Fatwood Starter Kindling Firewood Sticks Wood Stoves Camping Firestarter Fire Pit BBQ, 10 Lbs
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48 Hour BIGA Dough Recipe for Neapolitan Pizza

Step 1 = Making the Biga Starter (30% of total final Dough)

Ingredients:

100g - Water (room temp)
200g - Type OO Flour
5g - Instant Dry Yeast

Instructions: Making the BIGA

1. Place water into a bowl or container that you can cover to make air tight later in process.
2. Mix in the yeast and stir around for a few seconds or until dissolved
3. Mix in the flour little by little mixing by hand for a couple of minutes then cover (air tight lid or plastic wrap)
4. Rest at room temp. for 1 hour
5. Rest in fridge (48 hours)


Step 2 = Remove Biga from Fridge to Make the Final Dough

Ingredients:

400g - Water (Room Temperature)
500g- Type OO Flour
15g - Sea Salt

Instructions:

1. Pour the 400g of water into your stand mixer bowl (Kitchen Aid)
2. Add the BIGA to the same mixing bowl (Break it apart with your hands and put it in the water)
3. Turn mixer on low and mix until the water appears milky (BIGA will still be in chunks)
4. Slowly Add 1/2 (250g)of the of the flour
5. Sprinkle in all of the sea salt
6. Slowly add the remaining 1/2 (250g) of flour
7. Mix for 15 - 20 minutes (Dough will be sticky)
8. Remove dough from bowl with a spatula and place on a dry work surface to “strengthen” the dough with your hands by picking it up with both hands (one on each side of dough) pulling it up into the air chest high then folding it back on it’s self (about 10 times - until dough is smooth)
9. Then gently roll the dough into one large ball keeping the top side of the dough up.
10. Place mixing bowl upside down over dough and let it rest for 30 min
11. Uncover the dough and “strengthen” the dough again with your hands by picking it up with both hands (one on each side of dough) pulling it up into the air chest high then folding it back on it’s self (about 10 times - until dough is smooth)
12. Let the dough rest again for 10 Minutes (Covering it again with the same mixing bowl from before)
13. Make the dough balls by cutting the dough in half, then cut each piece in half again until you have 4 equal pieces of dough (makes 4 dough balls between 250-280grams) anything larger than 280g may not fit inside a smaller pizza oven such as a roccbox or ooni koda, etc.
14. lightly flour your hands and roll the 4 pieces into balls keeping the original top side of the dough up for each ball
15. Place the dough balls on a floured sheet pan, spacing them out evenly, lightly flour the tops to prevent the plastic wrap covering from sticking.
16. Cover with plastic wrap and et dough balls rest for 2 hours at room temperature and then dough it's ready to use.
17. You can also ball the dough and then place covered back in the fridge (before they rise) for up to 1 more day if needed
18. Open a bottle of Chianti or cold beer and then make pizza!

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