How to make dough from scratch, and make a banging pizza in a Gozney Roccbox.

Dough Recipe

00 Flour 1000g
Water (cold) 750ml
Yeast (Instant) 3g
Salt 20g

Method
Mix together, flour, yeast and water in a bowl until you have a shaggy dough.
Turn out on the work surface and knead by hand until you have formed a strong dough
Then add the salt and knead again for a further 3-5 mins until you have a smooth dough.
Turn out into a lightly oiled container and cover with a lid. Allow the dough to prove for 2 hours at room temperature, doing one fold every half hour and leaving for the final hour before shaping.
Turn the dough onto the work bench and portion into 200-220g balls.. Shape each dough into tight balls and place in a lightly floured tray 10cm apart, cover with a lid and place in the fridge for 48 hrs. (can use after 24 if you want, but for maximum pleasure leave to ferment for 48 – 72 hrs)
Remove from the fridge for 30 mins - 1 hr before using.

Confit tomatoes

500g Cherry Tomatoes
300 ml Olive oil (to cover)
6 cloves peeled garlic
4 sprigs Thyme
Pinch Maldon Salt

Place all ingredients in a pan in a single layer and cover with the oil, garlic, thyme and salt.
Cover with a lid or foil and bake at 130 degrees for 90 minutes.