Welcome to propforgeaustralia.com.au

This is a story about turning a passion project into a small business. I’ve built something special with @propforgeaustralia, focusing on quality, affordability, and meeting a genuine need in the market!

About Prop Forge Australia

It all started in the shed. As a stay-at-home dad, I’ve always enjoyed building things with my hands—from fabricating tools to crafting custom knives. My backyard workshop, which I helped build myself, is where I bring ideas to life. Equipped with a wide range of tools, from a plasma cutter and welders to various saws and grinders, I can work with all kinds of materials, including stainless steel and aluminum.

My little side project, originally a way to share my creations with friends and family, grew into Prop Forge Australia on Facebook and Instagram. But the real turning point came in January 2022, when my Gozney Dome arrived.

After realising the need for a good pizza oven door, I designed and fabricated my own. While Gozney eventually released their own version, I found that my original design—which I still use at home—was superior. The word spread, and soon I was making doors for fellow pizza oven owners every week.

That initial success inspired me to expand. Today, I create custom-made doors and accessories for a variety of pizza ovens, including the Gozney Dome, Arc, and Arc XL. My commitment is simple: provide high-quality, durable products at a price everyone can afford, all made to order right here in my shed.

I believe in crafting products that are built to last and designed to enhance your cooking experience. Everything I make is a result of a genuine need, a passion for fabrication, and a commitment to quality.

Need a recipe? This is my easy, reliable, delicious but most importantly QUICK recipe.

I like to start throwing them in after the over gets over 300°c. I’m not sure what the Italians say the perfect temp is but I think somewhere 350-400c would be a great temp. If you're using a gas pizza oven I think as soon as the oven thermometer is reading temps, then go for it. I don’t worry about long pre heat times. I normally remember its dinner time and throw the oven on high and start the ingredient prep and the ovens ready when I am.

Tips use your peel. Hover the peel over the toppings if they cook too quick to shield the top while the base has a bit more time to crisp up. If the base cooks too quick use your peel to lift the pizza up it will stop the base cooking in-time for the top to catch up. 

Another tip I have been playing with. Add some buttermilk in with your water and yeast and add a touch of sugar to the flour. I normally mix between 3:30-4:30pm and cook at 6pm. My dough is as good as most good pizza restaurants in my opinion. 

900g bakers flour,

580g warm water with 4-5tsp of dried bakers yeast. (I buy the instant dry yeast and freeze it)

60g buttermilk in with warm water/ yeast

3-4tsp salt

2tsp sugar

2tbs olive oil

 Mix with dough hook. Add more flour until dough doesn’t stick to your finger when touched. Add drips of buttermilk if too dry.

Fold out, quick kneed, Portion out to 250-300g (makes about a dinner plate pizza size) spray a bowl with olive oil, place balled dough in and spray the top of the dough and cover with cling wrap til it doubles in volume. 

Should take roughly 1-3 hours from mix to bake depending on the temp and how much yeast you use and how hot your kitchen is.

Another hot tip is mix up a 50:50 mix of flour and semolina flour as your dusting flour which will let the dough slide off the peel easily.

Looking for a custom piece?

I love a new challenge. If you have a pizza oven and need a custom door or another accessory, just reach out. All I need is a template of the opening and a few photos to get started on creating something special for you.