Gozney
4 recipes converted from their YouTube cooking videos.
Rhode Island Style Pizza Strips (Tomato Pie & White Strips)
A classic Rhode Island bakery treat – thin, chewy pizza strips topped either with a bright uncooked tomato puree (tomato pie) or a buttery Parmesan‑herb mixture. Made with a high‑protein bread‑flour dough, three rises, and baked at blistering 800°F in a Gozney oven. Serve at room temperature, cut into strips, and enjoy with a simple olive‑oil dipping sauce.
Gluten-Free Neapolitan Pizza
A light, airy Neapolitan‑style pizza made with a gluten‑free wheat‑starch flour blend, cold‑fermented for 2 days, and baked at high heat on a stone. Topped with a simple tomato sauce, parmesan, fior di latte mozzarella, fresh basil and generous salami slices.
Gluten-Free Pizza (Rock Box Style)
A crisp, chewy gluten‑free pizza crust made with a simple flour‑water‑yeast dough, fermented for flavor and baked at high heat in a Rock Box oven. Topped with fresh mozzarella, Parmigiano‑Reggiano, basil and a drizzle of olive oil for a classic Margherita.
French Baguettes
A traditional French baguette baked in a wood‑fired dome oven. The dough is mixed, cold‑fermented overnight, shaped by hand, scored, and baked with steam for a crisp crust and airy crumb. Perfect for sandwiches or as a side with cheese and charcuterie.