Mike's Sicilian Pizza | Guest Chef: Mike Fitzick | Dome Recipes | Gozney
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- Опубліковано 4 жов 2024
- Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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Mike Fitzick (aka @pizza_jew) is back and this time, he’s taking on Sicilian pizza. Traditionally from Western Sicily, this pizza combines a focaccia style base with a delicious tomato topping. Think high-hydration, fluffy pizza dough.
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#sicilianpizza #pizza #pizzarecipe #gozney #pizzaoven #food #pizzarecipe #cheese
These comments below don't quite understand, this right here is a work of art. Years will have gone into perfecting that method and the finish at the end is nothing short of outstanding. A sunmix mixer is excellent aswell, MAJOR food envy
We 100% agree, this pizza was sensational! Thanks for the comment! The Gozney Team.
Truly love Mike’s on screen personality! Calm cool and smooth
Bring on the “Mike” again please more recipes!
Dome looks great and all, but I am here to confirm that you can DEFINITELY achieve that in a home. I use a baking steel and cook the pan pizzas right on top of it. Crusts are incredible. Golden brown and crispy.
That mixer is so sweet, that pizza looks amazing too!
Amazing. Just amazing. Clear and concise instructions. Everything is explained. The presenter's personality is also very good.
Nick Kroll killin it with the Sicilian Pie
This looks good but I'm not sure I can find any wodder in my area. Can I substitute anything?
I love it, thank you for putting these recipes on here, I just bought a Gozney Dome and I am very excited to try these recipes out!
What is the pan being used that is safe for use at 750 degrees?
bro reminds me of mike mcdaniel, miami dolphins HC.
both super chilled and relaxed
Nice info! I do 24-hour room temp ferment in the pans.
Sorry to hear about the fire at your shop. Hopefully you are back at it sooner rather then later.
Does anyone know mixer he's using?
Michael is a MASTER!!
Sicily is half the way to Detroit. The dough recipe would work great.
That pizza looks beautydelicious
What size pizza pan?
Is that oven he’s using able to be put in a home kitchen ?
It says on the site this is for 8 pizzas but at the 5:43 he says 5 pizzas, so which is it ?
How can you do this with a roccbox (ie no door)
Sure, this should work! Manage the temp by preheating the roccbox and turning the flame off to par-bake. You might have to periodically use the flame to maintain the temp within Roccbox and try foiling the pan during the par-bake so stop it colouring too much. Give it a go! Thanks, The Gozney Team
Do you freeze the left over dough in portions for additional pizzas?
You can freeze the dough, yes!
What that mixer He’s using?, looks like it pretty professional
It's a Sunmix 6!
Where can I buy that pan!? It looks incredibly perfect.
This is a 9"x13" roasting pan, hopefully you can find something similar in your area! Thanks for the comment! The Gozney team
You can get that bottom in a home oven. You just need the right pan and a gas oven.
100% correct. With the right stones, pan and technique, you can achieve perfect crust in your home oven. 450 degrees in my oven.
Would I get the same results without the door?
We need specs on the mixer.
Is that the gozney dome door I see?
are they unavailable for order?
@@jameshobbs they were unavailable forever. I just bought mine yesterday
Cold Smoker Attachment - When...?
Where can I buy Mike's t shirt?
Can this be replicated using a Roccbox
Sure, this should work! Manage the temp by preheating the Roccbox and turning the flame off to par-bake. You might have to periodically use the flame to maintain the temp within Roccbox and try foiling the pan during the par-bake so stop it colouring too much. Give it a go! Thanks, The Gozney Team
Pam dimensions?
This is a 9"x13" roasting pan, hopefully you can find something similar in your area! Thanks for the comment! The Gozney team
I'm guessing by the "wooter" pronunciation, this guy is from Philadelphia.
Crazy way to pronounce it 😂
Can someone simplify the ingredients? So is it 17g of compressed yeast or dry?
Hey! 17g of compressed yeast which will work out as around 5g of instant dry yeast. The full recipe link can be found in the description! Hope that helps, The Gozney Team
Could you write the recipe want to try it
In the description!
Which brand is dough machine? Where can I buy?
This is a sunmix 6!
@@gozney thanks 🙏
What mixer is that? 👀
This is a Sunmix spiral mixer. It's fantastic!
Good gawd 🤌
I m sorry. That's false. You absolutely can make Scicilian pizza in a home oven, with those results low temp. You have oil in a pan that the pizza sits it, it's super conductive, and it fries the pizza bottom easily at around 500f.
Easier overall process too. Plus make an 80 hydration dough without mixer.
Watch any bonci pan pizza recipe,
He's doing it around 500f
agree mate, bring back joe
Hey! Thanks for commenting, great to hear you have success baking Sicilian pizza in your home oven, it's one of our favourites! Here, Mike is explaining his process and how the Dome allows him to achieve similar results to those he gets in his shop. Getting that deep dark colour on the base with a little char really adds to the flavour of his pizza and is made easy with the heat retention in the stone of the Dome. We agree, high hydration dough can be hand mixed and gluten development can be achieved though the use of an autolyse and folds, however, we find it an easier and cleaner method with the use of a stand or spiral mixer. Appreciate your feedback! The Gozney team
" Sicilian pizzas", executed here masterfully by Mike, have been one of the most popular New York Street slices since forever. . There is a "regular" and a Sicilian. Normally they're baked in a gas ovens at around 550f.
I tried the dough recipe scaled down for a couple of baked, complete disaster 😢 sticky no structure mess! Had to rescue with extra flour which didn’t give the same result obvs
The recipe calls for compressed yeast but the video looks like he is using active dry yeast. Is there a difference in the amount I supposed to use if I used active dry yeast?
Hi, thanks for flagging! We have now amended the recipe. If using instant yeast you'll need around 5g. The Gozney Team
@@gozney Thanks!
how much active dry yeast for the inoculated water though??
Love the gozney, but it's a bit dishonest of him to claim you can't get a bottom like that in a home oven. You absolutely can, especially with the use of a stone or a steel.
Yeah if only one day Gozney releases that f-ing door for the dome. Gozney you said summer and it's almost over, come on, get it out.
Hi Fernando, the door is now available in the US on our website. Thanks.
@@gozney no. It is not.
Where's my rope sealed door I ordered so I can make this?
Hi Joe, the door is now available in the US on our website. Thanks.
WATER not wooder
they're called accents -- every single person on earth has one.
The WORA....
why do you give us a recipe that makes so many pizzas and the scale measurements are confusing and difficult for a home cook just trying to make 2 pizzas or 4 pizzas. Not 8 to 12 pizzas like I'm working in a restaurant feeding a football team.
this guy is the same millennial kind as the Franklin BBQ channel. Smart Asses millenials that they think they have it al figured out
Ingredients for 300 pizzas 👌🤦♀
Hey, this recipe makes 8 x 400g dough balls and, as stated on the recipe, can be easily scaled up or down. Appreciate the feedback! The Gozney team
Where can I get some wooder? Can’t find it anywhere
that pizza actually looks like a real 9.7/10
That's what good 🐈 sounds like