Uploaded December 2025 | Updated September 2026, 2 hours ago
Here's a quick look at the Cozze 17-inch pizza oven. For more info click:
tinyurl.com/cozze-pizza-oven
Price mentioned in the video is for Black Friday. Normal pricing is as follows:
Cozze 17-Inch Pizza Oven Starter Kit - $1365
Cozze 17-Inch Pizza Oven - $645
Cozze 13-Inch PIzza Oven - $445
Video for the pizza dough used:
youtu.be/oMMGtkSLSzY
MY NEW YORK PIZZA DOUGH RECIPE
(Makes 4, 300g dough balls at 60% hydration)
King Arthur Bread Flour - 737g (100%)
Water - 442g (60%)
Salt - 20g (2.7%)
Sugar - 9g (1.22%)
Olive Oil - 15g (2%)
Instant Yeast - 1.5g (0.2%)
Step #1
In a mixing bowl, combine the King Arthur bread flour, salt, sugar and the instant dry yeast. Note: the salt will not kill the yeast. Use a whisk or another kitchen utensil incorporate the ingredients evenly. Next, add the room temperature water and olive oil. Mix the ingredients by hand or with a stand mixed until your have a cohesive dough, about two minutes. Cover and let the dough rest for 10 minutes so the flour can begin hydrating.
Step #2
Turn the dough out into a flat work surface and continue kneading for another 5 minutes, then cover and let it rest again for the dough can relax.
Step #3
Form the dough into a tight ball (the surface should be very smooth at this point), and place it into a lightly greased bowl. Cover, and let the dough rest at room temperature (70°F or 21°C) for about 2 hours. If you ambient temperature is cooler, then rest for longer. If warmer, the rest the dough for a shorter period of time.
Step #4
Divide the pizza dough into 300g pieces. Form each piece into a ball and place them in individual, lightly greased containers with a lid. Store the dough in your refrigerator for at least 24 hours and up to 7 days.
Longer fermentation provides more flavor. I found that the sweet spot for this dough is right around 72 hours.
PRODUCTS USED FOR MAKING PIZZA DOUGH
Digital Food Scale - amzn.to/3Gmm7Pq
Micro Scale (for yeast) - amzn.to/4kb56FH
Black Pizza Dough Containers - amzn.to/3FQOuBx
DONATE AND FOLLOW ME
Donation link - ko-fi.com/kitchenandcraft
Instagram - instagram.com/kitchencraftfood
Website - kitchencraftfood.com
CHAPTERS
Intro: 00:00
Oven Set Up: 00:18
Pre-Heating the Oven: 02:04
Oven Thermometer: 03:03
Making a Pizza: 03:17
Baking the Pizza: 04:25
Results: 05:19
Taste Test & Final Thoughts: 06:34
This video and description may contain affiliate links, which means that if you purchase something through one of the product links, I’ll receive a small commission, but it won't coast you anything extra. This helps support my channel.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I did not receive monetary compensation to make this video.
#PizzaOven #PizzaMaking #Pizza
Here's a quick look at the Cozze 17-inch pizza oven. For more info click:
tinyurl.com/cozze-pizza-oven
Price mentioned in the video is for Black Friday. Normal pricing is as follows:
Cozze 17-Inch Pizza Oven Starter Kit - $1365
Cozze 17-Inch Pizza Oven - $645
Cozze 13-Inch PIzza Oven - $445
Video for the pizza dough used:
youtu.be/oMMGtkSLSzY
MY NEW YORK PIZZA DOUGH RECIPE
(Makes 4, 300g dough balls at 60% hydration)
King Arthur Bread Flour - 737g (100%)
Water - 442g (60%)
Salt - 20g (2.7%)
Sugar - 9g (1.22%)
Olive Oil - 15g (2%)
Instant Yeast - 1.5g (0.2%)
Step #1
In a mixing bowl, combine the King Arthur bread flour, salt, sugar and the instant dry yeast. Note: the salt will not kill the yeast. Use a whisk or another kitchen utensil incorporate the ingredients evenly. Next, add the room temperature water and olive oil. Mix the ingredients by hand or with a stand mixed until your have a cohesive dough, about two minutes. Cover and let the dough rest for 10 minutes so the flour can begin hydrating.
Step #2
Turn the dough out into a flat work surface and continue kneading for another 5 minutes, then cover and let it rest again for the dough can relax.
Step #3
Form the dough into a tight ball (the surface should be very smooth at this point), and place it into a lightly greased bowl. Cover, and let the dough rest at room temperature (70°F or 21°C) for about 2 hours. If you ambient temperature is cooler, then rest for longer. If warmer, the rest the dough for a shorter period of time.
Step #4
Divide the pizza dough into 300g pieces. Form each piece into a ball and place them in individual, lightly greased containers with a lid. Store the dough in your refrigerator for at least 24 hours and up to 7 days.
Longer fermentation provides more flavor. I found that the sweet spot for this dough is right around 72 hours.
PRODUCTS USED FOR MAKING PIZZA DOUGH
Digital Food Scale - amzn.to/3Gmm7Pq
Micro Scale (for yeast) - amzn.to/4kb56FH
Black Pizza Dough Containers - amzn.to/3FQOuBx
DONATE AND FOLLOW ME
Donation link - ko-fi.com/kitchenandcraft
Instagram - instagram.com/kitchencraftfood
Website - kitchencraftfood.com
CHAPTERS
Intro: 00:00
Oven Set Up: 00:18
Pre-Heating the Oven: 02:04
Oven Thermometer: 03:03
Making a Pizza: 03:17
Baking the Pizza: 04:25
Results: 05:19
Taste Test & Final Thoughts: 06:34
This video and description may contain affiliate links, which means that if you purchase something through one of the product links, I’ll receive a small commission, but it won't coast you anything extra. This helps support my channel.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I did not receive monetary compensation to make this video.
#PizzaOven #PizzaMaking #Pizza
