Making a Margherita pizza with new flour.

Join me as I make a Margherita pizza with a new Molino Dallagiovanna pizza flour. See if this new Molino Dallagiovanna flour makes a difference in taste and texture in this delicious classic pizza recipe! Perfect for pizza lovers and cooking enthusiasts alike! This pizza was cooked in the Gozney Dome.

Where to get the flour: https://amzn.to/3TnFCdZ

0:00 Intro
0:38 Making a pizza
4:00 Pizza in the oven
6:09 Cutting into the pizza and outro.

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Affiliate Links:

Gozney Ovens: us.gozney.com/THEPIZZAGUYJON
Bianco DiNapoli Tomatoes. https://amzn.to/3pM8ErI
Caputo 00 Flour: https://amzn.to/3PNO6tF
Caputo Semolina: https://amzn.to/3D1NCZ8
Digital Scale: https://amzn.to/43i3eCw
Dough trays: https://amzn.to/3Die2Go

#newflour #pizza #dome #gozneydome #pizzamaking #marghertiapizza

Picked up some new pizza flour and made a pizza this is a margarita pizza it was cooked in the gny dome stick around and find out how this pizza was made what’s going on YouTube Welcome to my channel welcome back to my channel it’s the pizza guy John and in today’s

Video I’m going to just going to be making a simple Margarita Pizza I picked up some new flour just trying to experiment with it and I’m going to make a margarita pizza so if you want to see me make the actual dough with this flour like this video comment down below flour

And then I’ll go ahead and make a video on how I did it but in the meantime I’m just going to go ahead and show you a margarita pizza using this flour um as you can see I’ve had it out now for about 8 hours at room time so it’s ready

To go uh let’s go and get this to the side and it smells really really good it’s just a simple 24-hour dough recipe nothing too crazy but like I said if you’re interested comment down below like the video comment flower and I’ll make that video for you so I’m just

Going to go ahead and get this out here and this was about 250 g or about 254 so uh it’s not a big dough Ball but it’s going to be getting cooked in the uh gny Dome so and it’s about 65% hydration get that popped and it’s going to go stretching it out

Here and it feels nice and if you use this flower too let me know I want to know what your thoughts on it as well as will find it off Amazon so I’ll also link it but they only do come in small bags so it’s not something that I

Could pick up a big bag of now let’s get some of this scraped off like I said we’re using the gny Dome it’s been pre heated now for uh close to an hour or so so let’s get some some Lina here all right so it’s going to be a pretty big

Pizza uh simple ingredients we got our extra virgin olive oil we got some Parmesan here as well our mozzarella is about 110 G and of course some basil so uh let’s get our sauce down first this is the Bianco naop Tomatoes let’s go all the way

Around and again this is just a little experiment I always like to try different flowers and see you know what’s good all right and we’ll go down with our parmesan do a pretty good handful of that all right and we’ll go down down with a couple pieces of basil and that’s

So we’ll also put some at the end as well uh but we’ll just kind of break that up here okay and we’ll just do a little bit of olive oil around this part as well and then like I said 110 G or so of mozzarella so that’s about a pretty good amount of

Cheese okay and we just do a little bit more of our olive oil like I said we’re going straight out to the oven so I’m just going to finish this off right here and let’s go into that all right straight in the oven and I’ll get this turned down just a little bit

Here and it’s smelling really really good so with this dough one thing that I’ve noticed is that um the gluten structure builds pretty nice with it um like I said it’s a 24-hour dough recipe that I did uh I will experiment with 48 hours to see um different profile flavor

Profiles comes out with it um but for now it’s just a simple 24-hour just wanted to kind of get it out and give it a try but it’s looking like it’s puffing up nicely getting some Browning on that crust so I’m going to go and just get this spun around now

Bottom is nice cooked and we’ll just go all the way around with it back into the same area as you can see that Bottom’s cooking melting nicely we’ll spin it back again and so again the inside of the oven looking out about 848 uh so the stone was probably roughly

Around 800 or so uh but I like to cook it at that temperature and just trying to get it all nice cooked all the way around and just like that going to finish off right there all right and just like that that we are finished as you can

See looking really really nice Brown all the way around so let’s go ahead and let’s get this inside all right so here is the pizza as you can see it’s fully cooked all the way around cheese is melted you can kind of see some of the basil popping out this is really really

Looking really nice let’s take a listen to that crust nice and crispy again this is at 65% hydration let’s go nice and cooked all the way around so we’ll go ahead and let it sit for a minute or two to cool down and then we’ll get a cut and taste of this now

The pizza is cooled down let’s go ahead and get a cut into this can hear it’s nice and crispy and we’re going to go ahead and get this smells really good all right let’s get this piece right here so I’m going to go for the crust right away as you can see

Nice and Airy nice and crispy H wow that crust is really good there’s some sweetness to it a little bit of almost like a Nutty flavor it’s really good like I said nice crispy it’s light let’s get a bite into this just everything about it it’s fresh going Taste of creaminess from the

Mozzarella again this pizza was made using this flour here again like this video comment down below below flour if you want to see me make a full video on how I made this pizza FL pizza dough and I’ll make sure I get that going so if you like this video like comment

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