Uploaded January 2025 | Updated September 2026, 2 hours ago
This cheap Gourmia electric pizza oven cost me $90 shipped. I tested both a Neapolitan and New York-style pizza to see if it make a good pizza.
Buy the Gourmia Pizza Oven - as of February 6th, 2025 it is only $80 at Walmart!
tinyurl.com/gourmia-pizza-oven
POOLISH PIZZA DOUGH RECIPE (Makes 4, 275 gram dough balls-67% hydration)
Poolish Preferment
00 Flour - 272g or 9.67oz.
Water - 272g or 9.67oz.
Yeast - 0.75g
Final Dough
00Flour - 407g or 14.33oz.
Water - 183g or 6.5oz.
Salt - 19g or 0.67oz.
Yeast - 0.57g
For the Poolish
Mix the water, flour and yeast together to form a smooth paste. Cover the container and let ferment at 70°F or 21°C for 7-8 hours. The Poolish is ready when it has tripled in size, and it bubbly, but hasn't collapsed at all.
For the Final Dough
Add the second measurement of water to a large mixing bowl. Add the Poolish, second measurement of yeast and salt, then stir the mixture with a fork to combine evenly. (No, the yeast will not die from the salt.) Add the second measurement of flour and mix with the fork until you have a shaggy pizza dough. Nest, use a wet hand and continue mixing the dough until it is relatively homogenous. Use the pincer method (see video) to more easily mix the dough by hand. Cover and let the dough rest for 10-15 minutes. Next, perform a series of stretch-and-folds to help active the gluten. Flip the dough so the folds are underneath, cover, and let the dough rest for another 10-15 minutes. Scrape the dough onto a counter and gently knead the dough for a few minutes until it is completely smooth. Form the dough into a ball, place it into a lightly oiled container, cover it, and let the dough proof at 70°F or 21°C for 2 hours. Next, divide the dough into 4, 275 gram pieces. Ball them up and place them into lightly oiled container. Rest for 30 minutes, then place the dough in the refrigerator overnight to cold ferment. The dough is ready to bake for dinner the following evening. Remember to pull the dough 1-1.5 hours before stretching.
OTHER PIZZA OVEN REVIEWS
Ooni Volt - youtu.be/OAKsTVha1fM
Solo Stove Pi Prime - youtu.be/t96YyVmTfYY
Ooni Karu 16 - youtu.be/VfScxDeV1_I
Glowen Raptor - youtu.be/IlYzK5b8iNs
DONATE AND FOLLOW ME
Donation link - ko-fi.com/kitchenandcraft
Instagram - instagram.com/kitchencraftfood
Website - kitchencraftfood.com
CHAPTERS
Intro - 00:00
Pre-heating the Oven - 00:24
Neapolitan-Style pizza - 02:15
New York Style #1 - 04:39
New York Style #2 - 05:54
Pros ans Cons - 07:56
#Pizza #pizzaoven #HomemadePizza
This cheap Gourmia electric pizza oven cost me $90 shipped. I tested both a Neapolitan and New York-style pizza to see if it make a good pizza.
Buy the Gourmia Pizza Oven - as of February 6th, 2025 it is only $80 at Walmart!
tinyurl.com/gourmia-pizza-oven
POOLISH PIZZA DOUGH RECIPE (Makes 4, 275 gram dough balls-67% hydration)
Poolish Preferment
00 Flour - 272g or 9.67oz.
Water - 272g or 9.67oz.
Yeast - 0.75g
Final Dough
00Flour - 407g or 14.33oz.
Water - 183g or 6.5oz.
Salt - 19g or 0.67oz.
Yeast - 0.57g
For the Poolish
Mix the water, flour and yeast together to form a smooth paste. Cover the container and let ferment at 70°F or 21°C for 7-8 hours. The Poolish is ready when it has tripled in size, and it bubbly, but hasn't collapsed at all.
For the Final Dough
Add the second measurement of water to a large mixing bowl. Add the Poolish, second measurement of yeast and salt, then stir the mixture with a fork to combine evenly. (No, the yeast will not die from the salt.) Add the second measurement of flour and mix with the fork until you have a shaggy pizza dough. Nest, use a wet hand and continue mixing the dough until it is relatively homogenous. Use the pincer method (see video) to more easily mix the dough by hand. Cover and let the dough rest for 10-15 minutes. Next, perform a series of stretch-and-folds to help active the gluten. Flip the dough so the folds are underneath, cover, and let the dough rest for another 10-15 minutes. Scrape the dough onto a counter and gently knead the dough for a few minutes until it is completely smooth. Form the dough into a ball, place it into a lightly oiled container, cover it, and let the dough proof at 70°F or 21°C for 2 hours. Next, divide the dough into 4, 275 gram pieces. Ball them up and place them into lightly oiled container. Rest for 30 minutes, then place the dough in the refrigerator overnight to cold ferment. The dough is ready to bake for dinner the following evening. Remember to pull the dough 1-1.5 hours before stretching.
OTHER PIZZA OVEN REVIEWS
Ooni Volt - youtu.be/OAKsTVha1fM
Solo Stove Pi Prime - youtu.be/t96YyVmTfYY
Ooni Karu 16 - youtu.be/VfScxDeV1_I
Glowen Raptor - youtu.be/IlYzK5b8iNs
DONATE AND FOLLOW ME
Donation link - ko-fi.com/kitchenandcraft
Instagram - instagram.com/kitchencraftfood
Website - kitchencraftfood.com
CHAPTERS
Intro - 00:00
Pre-heating the Oven - 00:24
Neapolitan-Style pizza - 02:15
New York Style #1 - 04:39
New York Style #2 - 05:54
Pros ans Cons - 07:56
#Pizza #pizzaoven #HomemadePizza
