Guys!
Thanks so much for joining us last weekend as we partied with Gozney. It was another outdoor smash we will always remember. The wind!!! That was something else.
But also the cooking, the pizza, the fun, and of course, meeting all of you. We had the best time and are so glad for those of you who could make it and celebrate the start of live-fire cooking season with us.
Beyond Pizza: Cooking in the Gozney
One of the most exciting parts of the event was demonstrating how these outdoor pizza ovens can do so much more than just pizza--all of it in the littlest Gozney Tread. Cass started out the day with a breakfast of biscuits and gravy, using some carbon steel pans. Then for lunch, she cooked up some delicious steak and charred scallion chimichuri. And throughout the afternoon, Brad the Dad was cooking up hot dogs in the Gozney, some with an incredible Cucumber Slaw. Thirsty? We had both snowcones and Refreshing Lemon Water to help us chill out. Here are all the five-star recipes you've been craving since the event.
Life-Fire Biscuits and Gravy
Biscuit Ingredients:
- 330 g Gluten Free All-purpose flour (Cup4Cup is the best)
- 3 g Xanthan gum
- 8 g kosher salt
- 15 g baking powder
- 113 g unsalted butter, frozen or very, very cold
- 240 g (1 cup) buttermilk, cold
Biscuit Instructions:
1. In a large bowl, whisk together flour, xanthan gum, salt, and baking powder.
2. Take your stick of butter and grate it on your largest grating size (yes like cheese!) so you have small pieces.
3. Use your fingers or a pastry blender to mix your butter into the flour mixture. You need to have pea-sized chunks of butter throughout your bowl.
4. Make a well in the middle of your bowl and pour the buttermilk into it. Using a spatula or your hands, pull the dough together.
5. You want to hydrate the flour, but do not overmix. The heat from your hands can melt your butter too fast, resulting in a dense biscuit.
6. At this point, if you have felt like your butter may be melting, place the bowl in the fridge to cool it back down.
7. Now flip your dough onto a lightly floured surface. Roll and press into a long rectangle. Do at least one trifold, to ensure beautiful layers. Roll out to 1 ½ to 2 inches thick. Depends on your preference!
8. Use a round cutter, and press straight down on your dough. You may reform and reroll your biscuit dough, but take care to not melt your butter chunks.
9. Butter your Lloyd pan first.
10. Arrange biscuits on your baking tray, and place into the freezer for at least 15 minutes. You can also choose to leave these in the freezer for up to a month, simply transfer the biscuits to a bag once they are fully frozen. The purpose of this is to freeze the butter chunks solid, slowing the melting process in the oven, so you are left with flaky and buttery biscuits.
11. When you are ready to bake, heat your Gozney Oven to 500-600℉ for at least 30 minutes. You want a warm stone to cook the bottom of your biscuits.
12. Turn your flame down low, and push your biscuits into the oven on the far side away from the flame.
13. Turn the biscuits every few minutes to ensure even browning. Pull when the butter has been fully absorbed, and the biscuits are golden brown.
Gravy Ingredients:
- 14 g unsalted butter
- 1 lb pork sausage, any flavoring or style you like
- 18 g Gluten free all purpose flour
- 300 g heavy cream, room temperature
- 300 g whole milk, room temperature
- 2 g dried thyme
- 2 g dried rosemary
- 4 g smoked paprika
- 6 g kosher salt
- 4 g freshly cracked black pepper
Gravy Instructions:
1. Turn your Gozney Oven to 600-700 degrees. Heat a large skillet to medium high. Add your butter.
2. Add sausage to the pan and cook until golden brown. It’s okay to have some sausage stuck to the bottom, this will provide even more flavor! Add in your thyme, rosemary, and paprika. Allow those seasonings to bloom.
3. Add your flour to the sausage and cook for a few minutes. You want the flour to absorb the flavor, and start to cook slightly.
4. Add your cream and milk at the same time. Stir to ensure even distribution.
5. Stir every few minutes to prevent burning on top.
6. DON’T add more flour until after it has cooked, if you think it needs some. At first, it will seem as though you have milk and meat in a pan. It will thicken quickly.
7. Adjust flavoring with your salt and pepper; feel free to add more of any of the seasoning as well! When the gravy is almost done, meaning it is thickening. Pull it out of the oven.
8. Serve over your best biscuits! ENJOY!
Steak + Charred Scallion Chimichuri in the Gozney
Steak Ingredients:
- 1 NY Strip steak
- 3 Tbsp Kosher salt
- 2 Tbsp EVOO
- 2 garlic cloves
- fresh rosemary + thyme
Steak Instructions:
1. Preheat your Gozney to 500℉.
2. Then preheat your cast iron or carbon steel pan in the Gozney with some oil (watch it close, because it can easily catch on fire).
3. Prep steak by covering each side with kosher salt (this is what makes that delicious crust).
4. Add steak to the pan and cook for 2-3 minutes on each side (internal temperature should reach 125-135℉ for rare to medium rare).
5. On a wood cutting board, press the garlic cloves and lay out the herbs. When steak comes to temp, remove from the oven and let it rest on the aromatics for 5-8 minutes.
6. Slice and serve!
Chimichurri Ingredients:
- 1 bunch scallions
- 1 cup good olive oil
- 1 lemon, juiced + zested
- 3 Tbsp vinegar
- 1 tsp kosher salt
- 3 cloves garlic, minced
- ½ tsp red pepper flakes
Chimichurri Instructions:
1. Add 2 Tbsp oil to a cast-iron or carbon-steel pan
2. Sauté whole scallions for 1-2 minutes just until charred
3. Chop charred scallions and combine with other ingredients
4. Drizzle over your freshly cut steak and enjoy!
Fresh Cucumber Slaw
Ingredients:
- 1 carrot shredded
- 1 English cucumber, shredded
- 1/2 c pickled ginger, shredded
- 2 Tbsp rice vinegar
- 2 Tbsp mayo (kewpie is best)
- salt + pepper to taste
Instructions:
1. Mix together in a large bowl and refrigerate for 2 hours.
2. Serve chilled (we loved this as a topping for hotdogs).
Refreshing Lemon Water
Ingredients:
- 1 gal water
- 2 c sugar
- 2 Tbsp citric acid
- 2 Tbsp pure lemon extract (needs to be pure!)
Instructions:
1. Combine all ingredients in a large pitcher.
2. Serve with ice and your favorite drink syrups.
Pizza Competition Results
This year was our first-ever pizza-making competition. It was such a fun addition, and we were so excited to see the creative combinations of all our participants. The judges were impressed, and so were a lot of the event attendees who were able to grab a slice before they disappeared.
Meet the Winners
First Place: Amy Pugsley
Pizza Name: Pugsley's BBQ Chicken
Toppings:
- olive oil and BBQ sauce
- fresh mozzarella
- BBQ chicken slices
- jalapeño
- chopped onion
- pineapple slices
- sprinkle with salt + pepper
- garnish with fresh cilantro + hot honey after cooking
Second Place: Mary Dangerfield
Pizza Name: Jalapeño Popper Pizza
Toppings:
- garlic cream sauce (or cream cheese)
- sauteed jalapenos
- bacon
- mozzarella
- parmasean
- finish with Green Goddess Dressing after cooking
Honorable Mention: Camille Haynie
Pizza Name: Corn + Bacon Pizza
Pizza Toppings:
- olive oil base
- fresh mozzarella
- corn
- cooked bacon (pepper bacon preferred)
- salt & pepper
- sprinkle of Parmesan cheese
- finish with hot honey drizzle after cooking
Honorable Mention: Ramiro Flores
Pizza Name: Brunch Style Pizza
Pizza Toppings:
- marinara
- basil leaves
- mozzarella slices
- thin-sliced potatoes
- dash salt + pepper
- bacon
- garnish with parmesan and balsamic glaze after cooking
Thanks again to everyone who came out and committed to making this such a spectacular event. We had such a fun day with you!
