Take Control of your pizza journey. Why pay $40-50 for delivery of a pizza where you don’t control the quality of the ingredients? Why not personalize a pizza for everyone in the family to enjoy. Mix & match a variety of options, and let the fun begin.
If you haven’t seen the new Gozney Dome 2, check it our in any Barbecues Galore ‘must-see’ showroom.Â
Special thank you to Gozney for allowing us to share this original recipe by Marc Schechter.
INGREDIENTS:
For the pizza dough:
- Flour – 900g/31.7 oz. (Bread flour 12.5% Protein)
- Semolina flour –100g/3.5 oz.
- Instant or Active dry yeast –4g/.14 oz.
- Preferment –150g/5.29 oz. (Poolish or Sourdough)
- Ice cold water 700g/24.7 oz. (Divided into 560g/35/105g)
- Sea Salt 25g/0.8 oz
- Olive oil 50g/1.7oz
For the vodka sauce:
- 1 brown onion, diced
- 1 tbsp neutral oil
- 2 tbsp Calabrian chillies
- 1 garlic clove, minced
- ½ tsp red pepper flakes
- 2 tbsp olive oil
- 115g / 4oz tomato puree
- 500g / 17.6 oz passata
- ½ tsp red wine vinegar
- 120ml / 4 fl oz double/heavy cream
For the spicy ranch:
- 2 cups/235g mayonnaise
- 1 cup/ 120g sour cream
- 1 tbsp ranch powder
- 2 tbsp distilled vinegar
- 1.5 tbsp granulated sugar
- 3 tbsp lemon juice
- 1 tbsp dill, finely chopped
- 2 tbsp Calabrian chillies
- 1 tsp cayenne pepper
- 1 tsp dried oregano
For the pizza:
- 1 portion of Detroit-style pizza dough
- Vodka sauce
- 100g/3.5 Oz cheddar cheese, grated
- 50g/ 1.7 Oz dried mozzarella, grated
- A few pickled jalapenos
- 48 slices of pepperoni
INSTRUCTIONS:
- Prepare your Detroit-style pizza dough.
- Whisk together the ranch ingredients, season to taste with salt and pepper then set to one side.
- Heat the Gozney to 350°C / 660F° with a low flame. Place the diced onion in a frying pan, add a good pinch of salt and pepper, and add-in 1 tbsp of neutral oil. Mix, then roast for 4-5 minutes, giving the pan a good shake now and again, until the onions are translucent and have released a little of their ‘onion water’.
- Increase the heat to 420°C / 790°F with a high flame. Add the Calabrian chilies, garlic, red pepper flakes, and olive oil to the pan and stir everything together. Add the pan to the oven and cook for a few minutes until the mixture is sizzling and starts to caramelize.
- Leave the mix to cool a little then add to a bowl along with the tomato puree, passata, red wine vinegar, and cream. Blend until just smooth then set to one side.
- Heat the Gozney to 400°C / 750°F then turn the flame off and place your Detroit style pizza dough in the oven, put the door on and leave it for 2 minutes. Rotate the pan 180 degrees then place back in the oven with the door on for 90 seconds. Turn the dough out onto a cooling rack and leave to cool for around an hour.
- Place the cooled dough back in the pan and add a ladleful of the vodka sauce on to the top spreading it out but being careful that it doesn’t go all the way to the edges. Add the cheddar cheese around the edges then add the mozzarella making sure not to overload the centre of the pizza.
- Add the pickled jalapeños then add the pepperoni on top, overlapping them over the whole pizza.
- With the Gozney at 360°C / 680°F and a low flame add the pizza to the oven for 5 or so minutes until the cheese has browned and the pepperoni slices have curled up a little and started to catch a little on the edges.
- Remove the pizza pan from the oven and let it sit for around a minute then use a metal spatula to loosen the cheesy sides from the pan then slice before drizzling over the spicy ranch. Any leftover vodka sauce and spicy ranch will keep in the fridge for 3-4 days.
