Gozney | Classic Pizza Dough Mix

This Classic Pizza Style Delivers Crispy, Thin Crust Your Crowd Will Love

Try a classic cheese & pepperoni or get creative with wild toppings, this easy-to-make dough is ready for it. 

Everyone loves pizza, not everyone is a pro pizza maker – yet. Enter Gozney Pizza Dough Mix, an easy and simple way to make next-level pizza dough at home. Crafted from premium ingredients, it’s almost as easy as: add water, mix, and create crowd-pleasing pizza. Developed and tested in the Gozney kitchen to work perfectly with your outdoor pizza oven. 

You can make dough and be serving pizza in as little as 2 hours. This is a new level of just add water dough mix – incredibly easy to make yet also tastes like a pizza straight out of a restaurant-oven. We suggest you start your pizza-making journey here.

• Ready to bake in as little as 2 hours, or proof for 4 hours for even lighter, better texture
• Beginner-proof fermentation process and instructions
• Developed to be the best bake in Gozney ovens
• Includes flour mix and yeast packet
• Classic makes 4 x 12" pizzas 

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Dough Style:  Classic dough creates a crispy, thin crust your crowd will love.

12” Pizzas:  Gozney Classic Pizza Dough Mix makes 2 x 12" pizzas.

2-4 Hour Proof:  Create delicious Classic Pizza Dough in 2-4 hours for a pizza that will impress your family.

Cook Temp:  Classic pizza dough should be baked at 330ºC for 5-6 minutes in your Gozney pizza oven.

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Ingredients:

Pizza mix (WHEAT Flour (with Calcium, Iron, Niacin, Thiamine), Dried sourdough fermented from WHEAT, Salt, Pregelatinized WHEAT flour, deactivated yeast, Flour Improver E300.) Yeast (Active Yeast, Emulsifier: Sorbitan Monostearate E491).
Contains Wheat.

Gozney Classic Pizza Dough

Throwing a Pizza Party?

Here's our recommendation so you have enough pizza for your crowd. 5 people: 3-5 pizzas / 1-2 packs 10 people: 5-10 pizzas / 2-3 packs

Tips & Tricks

Mixing:  Add the yeast packet to water and hand-mix before adding to your bowl of Dough Mix. When using a mixer, don’t mix at too high a speed, let the mix do its thing.

Proofing:  Always keep your proofing dough covered. The temperature of the environment affects the proofing process; proofing takes longer in a cold room and goes faster in a warmer environment.

Opening and stretching dough:  Always coat your dough balls with flour before opening. Push your fingers into the center of the doughball to flatten but also push air into the crust, always go from the center outward. Once your dough is opened, a great method to stretch is to transfer the base to the back of both hands and gently turn while using gravity to slowly stretch the dough.

Hole in your dough?: happens to the best of us. Simply pinch the hole back firmly back together.

Sticky dough / peel:  Can’t get the pizza off your countertop or placement peel? Make sure to add a little bit of flour or semolina flour to work surface before opening your dough ball. Sprinkle flour or semolina flour on peel before placing your pizza on it. Flour will help the dough move from surface to surface without sticking.

Fresh Pizza Ideas Using Our Gozney Classic Pizza Dough Mix

Click to Watch a Video

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