The Gozney Roccbox pizza dough recipe is Simple Pizza Dough, the first dough on Gozney’s Roccbox starter list. It calls for 35 oz of 00 pizza flour and 21 oz of water, and Gozney publishes the full quantities on its recipe page as of November 6, 2026. The dough is ready the same day, so it suits a first cook.
The brand also publishes a Classic Pizza Dough that rests in the fridge for one to two days. Pick the Gozney Roccbox pizza dough recipe that fits how much time you have before you bake, because the two doughs follow different timetables.
Gozney Roccbox pizza dough recipe weights for the Simple Pizza Dough
Gozney’s Simple Pizza Dough uses 35 oz (about 992 g) of 00 pizza flour, 21 oz (about 595 g) of water and 1 oz (about 28 g) of salt. The page gives its weights in ounces, and the gram figures here are conversions of those numbers.
The yeast comes in two forms. According to Gozney’s Simple Pizza Dough recipe, you use either 0.07 oz of fresh yeast (about 2 g) or 0.04 oz of instant dry yeast (about 1.1 g), so pick the form you already keep in the kitchen. If you only have bread flour, the guide to pizza dough with bread flour explains what changes.
Dividing the water by the flour gives a hydration of about 60%. That figure is a calculation from the page weights, not a number Gozney prints, but it helps you compare this Gozney Roccbox pizza dough recipe with other doughs. The table below lists every ingredient of the Gozney Roccbox pizza dough recipe with its weight in both units.
| Ingredient | Weight (oz) | Approx. grams | How it is used |
|---|---|---|---|
| 00 pizza flour | 35 | 992 | Added in two equal halves |
| Water | 21 | 595 | Added in full at the start |
| Salt | 1 | 28 | Added after the flour is in |
| Fresh yeast | 0.07 | 2 | Use this or instant yeast, not both |
| Instant dry yeast | 0.04 | 1.1 | Stirred into the water in place of fresh yeast |
The Simple dough has no oil or sugar in the dough itself. Oil appears only on the proofing containers, which matters if you compare the Gozney Roccbox pizza dough recipe with the Classic recipe later in this guide. Keep the weights in grams when you can, because a kitchen scale reads grams more finely than ounces.
How to mix, knead and rest the Roccbox dough
The Gozney Roccbox pizza dough recipe method starts with the water and yeast, adds the flour in two halves, then kneads the dough by hand for 10 minutes. The steps below follow the order on Gozney’s recipe page, and none of them needs a stand mixer.
- Add all the water to a large bowl, stir in the yeast, then mix in half the flour by hand for 30 seconds.
- Add the rest of the flour and mix for 30 seconds, then add the salt and mix for another 30 seconds.
- Turn the mass onto the counter and knead by hand for 10 minutes.
- Cover the dough with a tea towel and rest it for 10 minutes.
- Shape it into a smooth ball by dragging it across the counter, then cover and rest it for 45 minutes.
The shape step is the one readers skip most often in the Gozney Roccbox pizza dough recipe. Dragging the dough across the counter builds surface tension, so the ball holds its form when you divide it. A dough that tears at this stage usually needs a few more minutes of rest before you shape it again.
How long to proof the dough and divide it into 9 oz balls
The Gozney Roccbox pizza dough recipe divides into 9 oz (about 255 g) balls and proofs for 8 hours at 64°F (about 18°C). That 8-hour proof is what makes this Gozney Roccbox pizza dough recipe a same-day dough, because the timing fits inside one afternoon.
Portion the dough into 9 oz pieces, shape each one into a ball, and place it in a lightly oiled container or a tray with a lid. Keep the balls covered so the surface does not dry out while they rise.
Cooler rooms slow the proof, and Gozney’s proofing guide gives 20°C to 38°C as the optimum range for its quick method. At 64°F, the room sits just below that range, so expect the full 8 hours and check the balls at the end of the time rather than the start. For other doughs, see how long to proof pizza dough.
The same guide says cold slows fermentation but does not kill the yeast. That is why a dough kept in the fridge can wait longer than one left on the counter, a point that matters for the Classic option covered below.
Preheating to 850°F and baking the dough on the Roccbox
The Gozney Roccbox pizza dough recipe calls for preheating the oven to 850°F (about 454°C), then baking each pizza by turning it every 20 to 30 seconds for about 90 seconds. Set the temperature first, then stretch the dough, so the oven is ready when the pizza goes in.
Stretch one dough ball, top it lightly, and slide it onto a peel dusted with flour.
- Preheat the oven to 850°F (about 454°C) before anything else.
- Stretch a dough ball, top it lightly, and slide it onto a flour-dusted peel.
- Adjust the pizza so its edge reaches the edge of the peel, and check that it slides freely.
- Transfer the pizza into the oven, wait 20 to 30 seconds, then turn it.
- Keep turning every 20 to 30 seconds for about 90 seconds, until the pizza is done to your liking.
The page gives 850°F as the oven figure and does not list a separate stone temperature, so set the oven to 850°F and let it heat fully. Our guide to Gozney Roccbox temperature settings covers the heat side in more detail. A pizza that sticks on the peel usually needs more flour on the peel, not a slower bake.
Classic Pizza Dough versus Simple Pizza Dough for a cold ferment
Gozney’s Classic Pizza Dough uses 1000 g of flour and 600 g of water, and its balls can rest in the fridge for 24 to 48 hours before baking. The Classic recipe on Gozney’s site lays out each step, and the table compares it with the Simple dough.
| Attribute | Simple Pizza Dough | Classic Pizza Dough |
|---|---|---|
| Flour | 35 oz (about 992 g) 00 pizza flour | 1000 g plain or bread flour |
| Water | 21 oz (about 595 g), about 60% | 600 g, 60% |
| Yeast | 0.07 oz fresh (about 2 g) or 0.04 oz instant | 2 g dry yeast |
| Salt | 1 oz (about 28 g) | 25 g |
| Olive oil | None in the dough | 25 g |
| Ball size | 9 oz (about 255 g) | 350 g for 14-inch, 250 g for 12-inch |
| Proof | 8 hours at 64°F (about 18°C) | 1 hour at room temperature, 24 to 48 hours in the fridge, then 3 to 6 hours at room temperature |
| Oven temperature | 850°F (about 454°C) | Not stated on the page |
The Classic page also offers a same-day route, an 8 to 10 hour room-temperature proof with no fridge step. Choose the fridge route when you plan the bake a day or two ahead, and the same-day route when you want to bake the same afternoon, since the Gozney Roccbox pizza dough recipe is built for that.
For a Gozney Roccbox pizza dough recipe with a fridge rest, Gozney’s proofing guide gives 24 to 72 hours as the cold-proof range and describes two to three days as the best window. After about three days, the guide says, the dough starts to deteriorate, so plan the bake inside that window. For a chewier crust built on a stiff pre-ferment, see our biga pizza dough ratios and timing.
Gas safety and what the dough recipes leave out
The dough recipes do not cover gas setup, so follow the Roccbox manual for connection, leak checks and safe use before you preheat to 850°F. Our Gozney Roccbox instructions walk through the same checks. The recipe page gives the bake temperature, but the manual is the source for every gas and burner setting.
- Run the leak check described in the Roccbox manual before the first cook.
- Follow the manual’s steps for gas connection and for any fitting change.
- Finish the setup checks in the manual before you start preheating to 850°F.
The recipe pages also leave out a few numbers. They give no separate stone temperature, and the Academy proofing guide gives no yeast quantity. Where a figure is missing, use the weights in the Simple or Classic table rather than a guess. Once the dough works, Gozney Roccbox recipes give you toppings to try.
Frequently Asked Questions
Does Gozney publish a dough recipe made for the Roccbox?
Gozney publishes general pizza dough recipes rather than one labelled for the Roccbox. The Simple Pizza Dough is the closest thing to a Gozney Roccbox pizza dough recipe, since it sits on the brand’s Roccbox first-five list, and its recipe page gives the full weights, the 8-hour proof and the 850°F preheat target.
Can I use bread flour in the Gozney dough?
Yes. Gozney says the Simple Pizza Dough works with ordinary bread flour as well as specialty pizza flour. Use the same ounce weights from the Gozney Roccbox pizza dough recipe, because the page gives those figures for the dough as a whole.
What stone temperature should I aim for?
The Gozney Roccbox pizza dough recipe, Simple Pizza Dough, gives 850°F (about 454°C) for the oven and does not state a separate stone temperature. Preheat fully before the first pizza, and follow the Roccbox manual for the preheat time. The Classic page gives no oven temperature at all.
How long can cold dough stay in the fridge?
Gozney’s proofing guide gives 24 to 72 hours as the cold-proof range and calls two to three days the optimum. Cold slows fermentation but does not kill the yeast, so the dough can wait longer in the fridge. After that window the dough starts to deteriorate.
Can I make the dough and bake it the same day?
Yes. The Gozney Roccbox pizza dough recipe, Simple Pizza Dough, is described as ready the same day, and its method uses an 8-hour room-temperature proof at 64°F. The Classic page also lists a same-day route with an 8 to 10 hour room-temperature proof and no fridge step.
For a first Gozney Roccbox pizza dough recipe cook, start with the Simple Pizza Dough, because its 8-hour proof fits inside one day. Keep the Classic dough for a bake planned a day or more ahead, since this Gozney Roccbox pizza dough recipe is the same-day option. Read the Roccbox manual before the first preheat, and weigh every ingredient in grams, using the conversions in the Simple dough table.