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@@ronlicari5403 I’m no expert. Give it a shot.

Thanks for stopping by. Pliny is probably at the top of my beer list.

Wild weekend.

@@0deszuh111 Thank you. It’s all pretty random, no plan really.

@@MoeMorales Yea it is. Lots of beer and sports.

Here's my conclusion after 3 or 4 loaves: The first 20 minutes are done inside the Gozney, and the last 15 minutes are done in the oven in the house at 500. You get good oven spring in those 20 minutes with the steam port, but the temps drop so quickly, you can't really finish it off with that nice dark crust inside the Gozney. I've tried with wood and then also tried it with gas. I get the inside temp to 700-800, put the loaf in, and put the door in place (You can't have active flame inside the oven when using the door, it will burn the roap seal that's part of the door. Also, I've removed the door for the last 15 and just used the gas flame, but it's hard to not burn the bread that way). By the end of the 20 minutes, the oven temp is down to 300-340, which doesn't really create that nice dark finish for the last 15 minutes. I've seen other videos where people claim to have success baking it all the way in the Gozney. My experience has said otherwise.

@ I haven’t gotten a Gozney yet, but exploring the options. I really want to do sourdough in it and I’m kind of disappointed that you’ve not been able to bake it the whole way. I will use your suggestions and just experiment. I’m going to order before the sale ends and look forward to doing pizza also. Thank you so much for your quick response.

@ Absolutely. Let me say that I bought this oven strictly for pizza, the bread thing was king of a fun idea. I’m very happy to just cook it indoors. However, I absolutely love it for cooking pizza, I constantly use it. It’s fun for entertaining, easy to use, and the results are phenomenal.

@@TravisPacheco1 yes, pizza is my main reason for getting it also. When I saw you could do bread with it, it was a win win for me. lol

@@xsubwife5102 Cool, I think you'll have fun with it.

@@cryptoanonymous8821 Cool. I still love it, cooked up some pizzas this weekend.

@@jmy7799 Thank you. If I’m being totally honest, I haven’t used the shelf at all, I wouldn’t get it.

@@jmy7799 When you say wood rack, I think you’re talking about the open space just below the cooking surface, which is a part of the oven and not an add on. . I don’t use that either, it’s easier to just grab the wood from the box it comes in.

@ OK no I figured it out - - it’s a steel grate that goes inside of the oven and sort of keeps the wood off to the side. Pointless I think! Gosney needs to do a better job on its website of actually showing its accessories in action and giving specifications etc. Even the peels are all over the place now. The original peel that everyone has in their TH-cam videos doesn’t even seem to be available anymore.

@ Oh yeah, I definitely wouldn’t get that rack, nor would I get the wood placement tool. Get yourself some long BBQ tongs to place additional wood on the fire.

@@MoeMorales It’s a remarkable experience.

@@MoeMorales It’s hard to describe how immersive it is. You’re constantly craning your neck left and right, up and down.

Thanks, I appreciate it.

@@MichealBeaulieu Hmmm….. with the door plug shown in the fu$&ing video.

Is that air tight? Didn't think so. Ever try baking loaves in a regular oven and not inside a Dutch oven?

@ Holy f&ck, you’re exhausting, I’m guessing you don’t have friends, so go away, but don’t forget to f&ck yourself on the way out.

@@TravisPacheco1wow dude. Sure can't handle any critical questions huh?

@ you’re a class act dude. Please don’t try to feed anyone your pizza.

@@rickbolander7131 I loved the conversation. The creative process is endlessly fascinating.

@@chrisbullock6401 Thank you and thanks for stopping by, I appreciate it.

Thanks for stopping by, Moe.

@@MoeMorales Thanks, I appreciate it.

Yep. I would have bought a Dome, but it's too heavy for my needs. I went with the Gozney Arc XL. Everything home made in my house.

@@drewvarrio5321 I’ve tried that but haven’t had any success. They usually don’t want to sell it

@@TravisPacheco1 no way really ? I’ve never had a problem . But I also haven’t tried buying a bunch of it yet . Could be the Long Island ny thing too since I could legit stop at ten places in a short distance

@@drewvarrio5321 Yeah, out here in California where I am there’s only one or two legitimately good East Coast style pizza joints and they don’t want to sell me the dough.

@@TravisPacheco1 I just got back from Cali last week and it’s funny you say only two legitimately good style pizza there bc my Uber driver said the same thing

Hey thanks, Moe. It's fun to set goals, keep learning new skills, making incremental progress.

That's a good idea, I need to try that.

KTP!

@@MoeMorales Thanks. Moe.

@@Beetdigger1990 it was too much effort to track all the misses.

@@jerrymorgan1752 Yeah, I love it. I’m always looking for an excuse to cook pizzas. I basically won’t buy pizzas anymore, I like the ones I make better.

@@akaimon3 I agree, it’s well worth the price for me. I’ve already created numerous family memories using it.

@@MartinV. Thank you.

@@MoeMorales Thanks, Moe. I’ve always enjoyed the look of off camera flash, it makes everything cinematic and creates lots of contrast.

You’ve inspired me to take something of PJ using flash indoors though. Too hot for my old man outside.

@@MoeMorales Cool, excited to see it.

@@jakebour Thanks. I’m just a jackass winging it as I go.

@@heathermtaylor7683 Thank you, I appreciate it.

Thanks, Moe! I’m about to cook the hell out of some pizzas later on. Better lay down a new track.

@@lousekoya1803 Cheers! We are pasta for 4 days afterwards. It turned out good.

@@denmorin Thanks, I appreciate it. I love the dome as well, it’s a lot of fun.

@@MoeMorales Thanks. The lesson learned is only make this for 10 people. We have a gallon of leftover sauce and that’s after gaining three pounds from Friday to Sunday day trying to gobble it up.

Haha. Life lessons.

I’m with you, I’m now on my third pair as well.