Thanks for the video. Super helpful in my pizza maken journey! I was going to spend 3k on an oven that can cook 4 pizzas at once. But you've helped me make up my mind. I will buy a truck one day and these will fit in there lovey
I have owned this type of Gozney pizza oven for two years. Homemade sauce with the dough makes for something one can’t purchase in their home town. I’m truly with this purchase. When I grill or smoke meat, I’ll run my Yoder YS1500S. Fast food is convenient but not real food. I’ll cook at home. My Gozney will produce 8 pizzas in one night. Not breaking a sweat here. 👍
@@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.
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.
@12:00 the disqualifier. Store bought stuff is okay? You have zero control over that. Not to mention lack of control of fermentation. You might as well order pizza and have it delivered. The desired temps depend on type of pizza being made. Neoplolitan requires higher temps than, say, NY style, Sicilian, Chicago style, etc.
I love your style...made me laugh several times. And I agree--you deserve more subscribers! Can you explain more on the shelf... how would it help with even a skillet, etc? I was already doubting its benefit and now even more. Also, is the wood rack needed?
@@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.
Life is only a one short event. What brings one a moment of happiness AND on a repeated basis, embrace it. Glad to see pursuing their piece of happiness. As for the cost, yes, is expensive. People piss away the cost of the Dome, drinking their $6 Starbucks coffee over the course of 10 months.
@@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
Това, което аз правя с home made take and bake pizza за да не си създавам усложнения е: слагам пицата във фризера за 30 минути и после, когато вече е леко замръзнала я вадя от опаковката, като слагам нещо отгоре(чиния или нещо плоско и с достатъчен диаметър за да покрие цялата повърхност на пицата) и обръщам, после отново я обръщам върху лопатата и директно отива във фурната.
why would anyone buy a take and bake pizza with an oven like that. I forbid and one with a pizza oven to even eat one of those. homemade dough is the only way to go no matter how many people you have.
@@nhojcamHow can a person go through their life without and not add a little cursing spice to the menu? I think our friend above might be hypocritical. Either that or really boring.
This thing is a total piece of crap. They were only about 2 years late on it only to produce an oven that is no better than their soot box I mean Roccbox. Folks should buy real ovens. You should tell everyone you are an affiliate for them…
@@harrymulligan1133 I’m endlessly fascinated by the people who take time out of their day to drop a random turd like this person did. I never claimed it was the best, just something I enjoy. I see this a lot in the photography world as well. Whatever you’re using, it’s just a tool to get the finished product you wanted. The pizzas coming out of this thing are amazing, even though the oven is a “piece of crap”. Many of the turd droppers don’t do sh!t creatively, either. They don’t make videos (like this person), they just fly by with a turd duster and drop random gas, telling us how much better their sh!t is.
Nice. Really showed a lot. You are a good editor. Deserve more subscribers.
Thanks, I appreciate it.
This is the gozney content I’ve been looking for.
Travis, awesome video. Thanks for education and the laughs. Great explanations and sense of humor. I now am convinced to pull the trigger on the Dome.
Thank you. I think you’re gonna love it. I use it so much, my wife has to ask, “Can we go just this week without pizza”. It’s so fun.
Thanks for the video. Super helpful in my pizza maken journey! I was going to spend 3k on an oven that can cook 4 pizzas at once. But you've helped me make up my mind. I will buy a truck one day and these will fit in there lovey
@@cryptoanonymous8821 Cool. I still love it, cooked up some pizzas this weekend.
Great review chef, well edited and love the language its good humour and IMO added something to the video.
@@chrisbullock6401 Thank you and thanks for stopping by, I appreciate it.
I have owned this type of Gozney pizza oven for two years. Homemade sauce with the dough makes for something one can’t purchase in their home town. I’m truly with this purchase. When I grill or smoke meat, I’ll run my Yoder YS1500S. Fast food is convenient but not real food. I’ll cook at home. My Gozney will produce 8 pizzas in one night. Not breaking a sweat here. 👍
@@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.
Great video! I love the idea of baking sourdough in it. Can you tell me your process for baking a loaf? like the times and temperature . Thank you!
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.
I have 30 ac of Oak trees can I use that wood?
@@ronlicari5403 I’m no expert. Give it a shot.
I would say the heat depends on the hydration of the dough. From what I understand at least. Would love to get a dome some day. Cheers
Perfekt Review 👍🔥🍕🔥😉
Thanks, I appreciate it.
thanks for this, like you my thing is pizza and different breads, especially sourdough, this outdoor oven has gone to the top of my list :)
It's really great, I'm enjoying the hell out of it.
Just ordered mine. Thanks for the review. Cant wait to launch some pies!
It’s so dang fun, enjoy!
@12:00 the disqualifier. Store bought stuff is okay? You have zero control over that. Not to mention lack of control of fermentation. You might as well order pizza and have it delivered. The desired temps depend on type of pizza being made. Neoplolitan requires higher temps than, say, NY style, Sicilian, Chicago style, etc.
I love your style...made me laugh several times. And I agree--you deserve more subscribers! Can you explain more on the shelf... how would it help with even a skillet, etc? I was already doubting its benefit and now even more. Also, is the wood rack needed?
@@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.
Life is only a one short event. What brings one a moment of happiness AND on a repeated basis, embrace it.
Glad to see pursuing their piece of happiness. As for the cost, yes, is expensive. People piss away the cost of the Dome, drinking their $6 Starbucks coffee over the course of 10 months.
@@akaimon3 I agree, it’s well worth the price for me. I’ve already created numerous family memories using it.
Oven spring.... hmmm... how is that steam staying inside with that big, wide, open door? One loaf my man?
@@MichealBeaulieu Hmmm….. with the door plug shown in the fu$&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.
I just go to my local pizza place and ask for their dough. It’s way better then store bought
@@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
Това, което аз правя с home made take and bake pizza за да не си създавам усложнения е: слагам пицата във фризера за 30 минути и после, когато вече е леко замръзнала я вадя от опаковката, като слагам нещо отгоре(чиния или нещо плоско и с достатъчен диаметър за да покрие цялата повърхност на пицата) и обръщам, после отново я обръщам върху лопатата и директно отива във фурната.
That's a good idea, I need to try that.
An extra $1300 just for vanity of wood fuel😳⁉️
Experience 🎉 for fun , for the vibe, you will never understand.
why would anyone buy a take and bake pizza with an oven like that. I forbid and one with a pizza oven to even eat one of those. homemade dough is the only way to go no matter how many people you have.
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.
Too bad you choose to use foul language.
sometimes the F word just fits best. as far as this oven is concerned, it is f'ing great!
@@nhojcamF’ing A, yeah!
@@surfingonmars8979People who curse are more trustworthy, it’s a scientific fact.
@@nhojcamHow can a person go through their life without and not add a little cursing spice to the menu? I think our friend above might be hypocritical. Either that or really boring.
@@nhojcamI can’t imagine hanging out with a person who never used a curse word. I wouldn’t trust them.
This thing is a total piece of crap. They were only about 2 years late on it only to produce an oven that is no better than their soot box I mean Roccbox. Folks should buy real ovens. You should tell everyone you are an affiliate for them…
Finally, I’ve been waiting for a pizza professional to chime in. I’ll be curious to see your review of a “real” oven when you post it.
@@TravisPacheco1 I have a Terraforno oven (Mezzo tiled) and really like it, it is heavy and works fantastic plus the price was nice :)
@@vaporwareproducts Cool, post your review. You should tell everyone you’re an affiliate for them.
What a JA…
@@harrymulligan1133 I’m endlessly fascinated by the people who take time out of their day to drop a random turd like this person did. I never claimed it was the best, just something I enjoy. I see this a lot in the photography world as well. Whatever you’re using, it’s just a tool to get the finished product you wanted. The pizzas coming out of this thing are amazing, even though the oven is a “piece of crap”. Many of the turd droppers don’t do sh!t creatively, either. They don’t make videos (like this person), they just fly by with a turd duster and drop random gas, telling us how much better their sh!t is.