Can a noob bake a pizza in the Gozney Tread?



Anyone can bake a frozen pizza in a home oven, but those are baked at 425F, not in a super hot 800F+ oven. Can someone who has never used a Gozney Tread before make a pizza without burning everything and making it inedible?

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38 Comments

  1. Anyone here own one? That does look wildly impressive. A reverse sear steak in thay thing would be next level. Hell, even a rare steak without a reverse sear I bet that oven would kill it. Looks worth the $400-$500 just at glance.

  2. I'd say experiment with moisture levels and remove sugar if you're adding it to prevent excessive browning. Should help the results. I'm not saying you can't do sugar in the dough. It's just something i have noticed to get a better color with the higher heat and bubbling of the pizza crust. Higher hydration seems to yield larger bubbles. I do that for a neopolitan crust and both lower heat and hydration for a New york slice.

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