Gozney Dome - 1st Wood Fired Pizzas 🔥🍕👍🏼
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- เผยแพร่เมื่อ 4 มิ.ย. 2021
- In this video i show you step by step how to prep and start a wood fired pizza in my new Gozney Dome Oven! I also test it out by cooking an authentic Neapolitan style pizza. #gozneydome #neapolitanpizza #woodfiredoven
For more info about my Gozney Pizza ovens
us.gozney.com/HARPLAND_PRODUC...
Official Harpland Merchandise
www.bonfire.com/store/harplan...
Pizza Oven Wood = In Texas you can get all of this at local grocery stores, HomeDepots, Walmarts, etc. but here are some Amazon links to help you out. I have tried cutting up the small kindling myself but almost cut my finger off with the saw last year so ordering it all now :) You just want to use very dry, "Kiln Dry" if possible hardwoods. Hope this helps
Roccbox = Small Wood Kindling - USDA Certified Kiln Dried (White Oak, 05-06in Tiny Pizza Wood)
amzn.to/3AQgHE0
Roccbox & DOME = Larger Cooking Wood Logs - USDA Certified Kiln Dried (8inch Pieces, 25-30lbs - White Oak)
amzn.to/3yTTUXh
DOME = B & B Charcoal 00132 Wood Smoking Chunks, 549 Cubic Inch (I also use these some times)
amzn.to/3c8kFhj
Roccbox & DOME = Tumbleweeds Fire Starter, 70 Pieces. Natural Fire Starters
amzn.to/37MmNsy
A lot of people have been asking where they can find some of the items i use in my videos so here are some links!
Pizza turning peel-Type-S- 100% Stainless steel- Made in Canada by Darebuilt / This is similar to the one i had custom made for me!
amzn.to/3pYvDLU
Italian Made Olive Oil / Copper Oil Cruet by GI Metal
amzn.to/3uzrUWV
Restaurant-Grade Aluminum Pizza Pans, 12-Inch, Pack of 6
amzn.to/2Rtw83m
KitchenAid Classic Pizza Wheel, 9-Inch, Black
amzn.to/3xMx5EP
Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, (Pack of 4), 2.2 pound (pack of 4)
amzn.to/3wvlUiE
Antimo Caputo Semolina Flour 2.2 LB (Pack of 2) Bulk Italian Durum Semolina Flour - All Natural
amzn.to/3nnIjeh
My Table is 60” X 24” with Caster Wheels - Here is a link
amzn.to/39qQ8NG
Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown
amzn.to/3wiGkvp - บันเทิง
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Because of my interest in the “Dome” I came across your channel and I am glad I did. I have watched some of your videos and they are in my opinion very thorough easy to understand and to the point. Thank you very much for doing this. I have since subscribed to your channel because I know I will learn from it.
Wow, thank you so much. Reading this made my night! Not everybody on TH-cam is nice, I greatly appreciate the compliments and you taking the time to leave a comment and watching my videos
Could not agree more, excellent step by step demonstration, probably the best online content👏🏼👏🏼👏🏼👍🏼👍🏼👍🏼
@@63humanbeing thank you very much 😎👍🏼🔥🍕
PerfectO!
Not burned, like 99% of the videos on TH-cam, with a Gozney Pizza Oven. Congrats man!
Thanks for watching Eugenio!
Just love it Mate! You have sold me on the Gozney!
Good choice! They are still my go to ovens!
The first person who makes pizza videos from the gozney dome also knows what they are doing. Great looking pizza.
Thank you very much for watching and I appreciate the complement very much! 😎🔥
How about a cheers for the guy who takes the time to reply to every comment. Thank you!
Just hope i can keep up my friend :)
I dont have a dome, but I do smoke meats. A trick I do is keep my wood hot by keeping it either on top of the fire box or inside away from embers and flame. What this does is when you add the piece of wood, it immediately starts to combust, meaning less "bad" smoke. I would suggest putting your next one or two pieces inside the oven on the opposite side. When you need more fuel move it to the fire(i'd use long tongs). Hope this helps.
Thanks for watching and commenting! I actually had that in the original video but had to cut it due to time! Great tip though!
Love, love this video and your others. Thanks for teaching STEP-BY-STEP! Very important. Looking forward to the ashtray video both with gas and wood! Thank much, Harpland!
You are so welcome! Thank you so much for watching and letting me know!
You're really great man. There's no fluff. You're highly informative, the info is always well thought out / relevant, and you're entertaining. Plus, as a pizza guy...you're making damn good high quality pizza. Salute! You deserve all of your success.
Wow! Thank you very much Paul for taking the time to let me know. I greatly appreciate your support and your comment made my day!!!
Fantastic! Worth the wait! Can’t wait to follow along with your journey
Thanks so much I appreciate it once again
Very nice setup this oven looks CLEAN. You can pre heat your wood on the other side of the oven so they fire up instantly (the ones you put just before pizza).
Thank you so much for watching, yes I actually had that in the video originally but had to cut it out due to time.
love that outdoor prep table!
Thanks for watching! Yeah stainless steel can be a little tricky working with pizza dough because it has a tendency to stick but it makes it so much easier to clean up!
Thanks heaps for the video! Pizza looks great!
Thanks so much for watching Nicholas!
Thanks a lot for teaching everything. I also learned English from you.😃
You are very welcome! Thank you for watching!
Great video...thanks for sharing your Gozney Dorne with us...Very well explained and set up...Looks like you are having a blast using it. Great looking Pies for sure.
Thanks so much! Always nice to hear good feedback!
Awesome! I have an OONI tabletop version but this looks even better with all that room for wood! Thanks!!
Thanks for watching Keith! Yes, loving this oven, so much room!
Let’s face it….that looked perfect! 👏🏻👌🏻🍕
Thanks so much Rob, your comment made my day!
what an absolute cool video !! the rolling flame and the pizza look awesome ;) thanks for giving me a Dome-Ride mate!
Glad you liked it!! Thanks for watching!
It looks out of this world! Blows every oven out of the water with those amazing looking pizzas you made for the past few days. Great job!
Thank you very much, appreciate it buddy!
Wow! This looks awesome
It was! Thanks so much for watching! Make sure you subscribe and watch my latest video, i am going to be giving away some awesome pizza oven accessories starting this Friday and then every Friday for the next couple of months!
Looks like you managed temp even better than with the gas trial... pizza looked just perfect! Well done
From what I’ve heard they’re expecting to get more supply in July
Very nice
And the pup did a wonderful dive❤
Thank you! I will be sure to tell Tico you enjoyed his dive.
You love your pizza man! Respect and Smacznego as we like to say in Poland! ( enjoy your food )
Thank you very much for watching, I greatly appreciate it! 🇵🇱
Perfect looking pizza 👍🏼
Thank you, appriacte the complement. Thanks for watching!
Wow. Amazing
Thanks so much for watching, greatly appreciate it!
Hell yeah!!! Sick.looking oven. Great looking pie, man.
Thank you so much, greatly appreciate it buddy
Awsome! Thanks for sharing this. I was considering an Ooni, but this appears to be the superior oven.
Thanks for watching Jeffrey, it’s more expensive but definitely at a different level!
Thanks for watching Jeffrey, it’s more expensive but definitely at a different level!
Magical!
Thanks Emanuele! I agree 😎👍🏼🔥
Great video - thank you
Thank you very much for watching I appreciate it
super relaxing video!
Thanks for watching Caleb, appreciate your comment!
Thanks for the video
You bet, thanks for watching!
You did a great job, by gradually building up the flames. I bet it tasted great, bon appetit
Thank You So Much For watching and I greatly appreciate the compliment
Friggin Awesome pizza! Good job sir!!
Thanks a bunch!
Can't wait to get my gosney. Thanks for tutorial. Good job
Thanks so much for watching and the positive comment, i appriciate it! When are you expected to get yours?
@@HarplandProductions we are on the waiting list right now. Wish me luck
The crust came out a very nice color and very evenly cooked. Nice Job! I too put the fresh basil on before i cook the pie and one trick i like that you might try is letting the basil soak thoroughly in a little olive oil first. Cooks real nice that way.
Yeah putting basil on at the end it looks much prettier but it’s not as traditional, I always put my basil on first then drizzle a little olive oil on the top at the end to help keep it from burning! Thank you so much for watching!
thank you for your videos. love austin ppl
Thanks for watching!
Great vid. Got mine ordered and it will be here in Australia around October. I've got a ooni Karu, which I like but the one issue with it, and all the pizza ovens that the fire comes from the back oven, is that you can't see how the pizza is cooking, and with the high temps and being close to the fire box it can burn easily.
With the heat coming from the side you can see the pizza crust getting cooked and turn when needed.
Something a bit bigger would be great but I do like that this oven can be moved, with two people, if needed. Also the bigger the oven the longer the heat up time. A mate of mine has a brick oven that he built himself, it takes 3.5-4 hours to heat up to cook pizza. It's still hot enough to cook meat the next day without needing to relight the fire as it holds its heat exceptionally well.
Can't wait to see what other food you cook in this oven.
Thanks for watching John! Yes having more space is great, makes it a lot more fun to use! In the perfect world i would still like a bigger one, Tom G. had said the long term plan might include 2 Dome sizes bigger then this one. This one heats up to full temp in just under an hour and even after 4-5 hours of using it the temp in mine is still around 200 degrees F
I need one.. thanks for the review :)
Thank you very much for watching!
very very nice, congratulazioni.
Thank you very much!
Great video, you have a positive vibe around you. Im considering selling my roccbox and getting this unit. Looks awesome.
Thank you very much for the compliment, greatly appreciate it 😎👍🏼
Amazing my man !!!!
😎👍🏼🔥
Great video. I love the idea of a wood fired oven, but your video highlights how much you need to love the (long) process! My ardore is just so easy I’m not sure I’ll ever ‘upgrade’.
Thank you so much for watching, I agree, 100% I prefer using gas to make pizza also👍🏼😎🍕🔥
Great video, looking forward to the smoked iPhone recipe! That oven looks like a fantastic bit of kit, very jealous.
Thanks for watching, greatly appreciate it!
Don’t worry I have AppleCare+ on my iPhone 😂
Thank you for the great demo of the Dome. Love the pizza 🍕 ♥️ Just wish the Dome was available for sale in AU.
Thanks so much for watching, I greatly appreciate it! Hopefully they will be available soon for you!
Great presentation .hi from Croatia Europe
Thank you very much for watching and commenting! I greatly appreciate the nice words!
Italians store the next log of wood you’d put on the fire already in the oven (opposite of your fire). This way your log heats up and catches fire immediately when you put it on the fire and the temperature doesn’t drop when you put a new log on. Brilliantly staged video again... and you really are showing us what we were all looking for so long!!!! Using the dome... and making a beautiful pizza....
Thank you so much I appreciate you watching and taking time to comment! It’s funny I actually had video of me putting the logs on the other side to warm up but I had to cut that out due to the length of the video, great tip though!
Greetings from Australia! I have been researching Gozney Domes, and I think your video is "the clincher"! Well-made, informative, and fun. Well done!
Thank you very much for watching John, I appreciate you letting me know and I hope you are able to order your own! Let me know! 😎👍🏼🍕
@@HarplandProductions Will do!
Love the disclaimer about the Iphone :)
Thanks buddy
that's a very good video! thanks for sharing. lot of hassle with wood though, compared to gas burner.
wish you happy days with your "dome".
Thanks for watching, had to show you we do have real cheese in Austin 😂
Great to see you have the dome .. mine is due in October.. lots more videos please , maybe something other than pizza .. good job 👍🏻
I have other stuff in the pipeline stay tuned, thanks for watching
Congrats 👍🏼
Thanks 😎👍🏼
Parabéns, linda pizza...
Muito Obrigado Helicio!!!
I need this!!!!!
Yes you do 😎👍🏼
Can’t wait for mine (going to have to wait though…)
Thanks for watching Brian, I greatly appreciate it! It’s worth the weight
nicely done
I appreciate you watching and taking the time to comment!!!
looks like a good oven!
Good alternative if you don't want, or can afford, to splash out for a real Neapolitan brick oven.
If you get the oven hot enough (closer to 500 degrees Celsius) you will see all that black residue on the floor turns white and you will also see that the fire produces almost no smoke at that point so you can simply brush the ash to the side with a oven brush.
There really isn't any need to wipe off the floor with a cloth since, as am sure you have already notices, the floor will keep getting covered by ash that are flying off the fire. So a simple brush to the side once and a while is enough.
Thanks so much for watching! Yes and not only the $ but the mobility, I do not need to move my oven a lot but it's nice to be able to unlock the wheels and move it if needed and have the Gas / wood option at this price point is unbeatable! You are spot on about the, "Self Cleaning" once it get's hot enough!
Good job my friend.
Greatly appreciated, thank you
I really enjoy your videos. I especially like the "Nice neighbouring Dad" vibes you give off. Sadly, this oven will only be available in the EU in Spring 2022, but at least I can save up until then. Keep it up!
Appreciate that Philipp! You’re comments made my day! Thank you very much for watching!
NICE PIE
Appreciate that!
Make sure the damp towel you use to clean the stone of the oven is 100% cotton. You do not want to use one that has any polyester or artificial fibers or it will melt.
Good point! Thanks 😎👍🏼
Hey great video thank you. I’ve experimented with probably 10 to 20 dough recipes, including 20 iterations on several. Your dough looks excellent. Would you share the recipe you used? Always interested in trying a new one in pursuit of perfection.
check out this video, the full recipe is in the description. th-cam.com/video/0QD12zPIVBs/w-d-xo.html
This is an old video of the first time i made a video using the BIGA method (which is my go to one now). For step 1 i have simplified it quite a bit. When making the BIGA starter 48 hours before the final dough I add the water first to the airtight container that i am going to store it in for the 48 hour cold fermentation, then i add the yeast and mix it up with my hand until i have a light brown slurry, once all of the yeast has dissolved I add the flour in little by little with one hand and while i use the other hand to to mix it up together, if you use good 00 flour it will just clump up which is what you want. I like doing it this way because it's less cleaning :)
Great video
Thank you very much for watching, I appreciate it 😎👍🏼
You included links for everything in the description except for the pizza oven. Nice job! 👍🏽
Thanks for watching Ryan! us.gozney.com/products/dome?variant=39308025135241
Harpland Productions Thanks! Damn…. No longer available 😢😢
Keep trying!
Wow!! Your pizza is amazingly perfect. You have Italian blood in you??? I was really excited for this video and you did it justice. Im living viscerally via your videos. 😂.
I hope the weather held out for your evening cook for your family.
Thank you so much once again for the nice complement, makes it worth doing these videos!
Gozzy oven pizza 🎉
👍🏼😎🔥🍕
Thank you
You're welcome! Thanks so much for watching!
Loved the video! Can’t wait to get my hands on a Gozney Dome! I really like your prep table. Did you make it? If not where did you get it from?
Hello Ethan, Thanks so much for watching and the nice comment! I ordered the table and cover off of amazon, i had a few different covers but they were horrible quality but this one in the link below is great and 100% waterproof!
My Table is 60” X 24” with Caster Wheels - Here is a link to the brand but this one isn’t as big. GRIDMANN NSF Stainless Steel Commercial Kitchen Prep & Work Table w/ 4 Casters (Wheels) - 36 in. x 24in.
amzn.to/3geTSSX
Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown
amzn.to/3wiGkvp
You are like one of the only people with this new oven and making video with it on youtube right now, so as of right now.. you're the expert! Did you get a cover for this so the rain doesnt rust anything?
Thank you so much for watching I greatly appreciate it, yes I think I may have the only one or at least the only one posting videos. I am supposed to be getting the cover but it has not shipped out yet!
Bravo!!!!👏 pizza looks awesome!! I wonder how it’d have looked the Neapolitan iPhone! 🤣Lol Thanks for sharing!!
Thank you very much for watching Christian!
Wow you must have low humidity because I only use the wood pizza handler the metal sticks. Try adding some breadcrumbs on the base it makes it extra crispy also for ovens like mine reach 900 degree I put the cheese on the last 30 seconds of cooking an fresh Basil when removing the pie. Try using mutti sauce. I make one of nyc best pizza
you can preheat the oven with gas first then change it to wood after, so you don't have to move the ash for extra work.
Thanks for watching, yes you can pre heat with gas, it can make getting the wood fire lit a bit more of a challenge and some will tell you that you increase the risk of cracking the stone by not starting the fire in the middle and letting the coals heat up the stone, etc. When i use wood My oven actually heats up to the 850F mark much faster than with gas so do not see the need to pre heat.
You seem great man. Thank you for doing this video - It is to the point and really helpful. I have just bought my Gozney Dome and it's rained every day since. Devastating!
I appreciate this is 2 years old, but where did you get your Pizza Peel from?
Thanks so much for watching Luke, so glad you got a dome. I wish it would rain here in Austin. It hasn’t rained for probably three or four months.
@@LookPastThis the turning peels were custom made by www.darebuilt.ca.darebuilt.com/
@@HarplandProductions haha we can swap and you can have some of our English weather!
@@LookPastThis think I will deal with the heat 😎
Thank god you said don’t move the fire with your hands…..I was almost ready to do that lol
I was just looking out for you Neil :) - Thanks so much for watching!
U the best
great video and awesome oven! I am thinking of getting an oven like this as well, could you tell me how many pizzas you could bake at a time.. if it would be two, perhaps do a video on this.. although it seems straightforward, i never find video's showing this :)
Thanks Mike! i have made 2 ten inch pizza templates and they will both fit inside the oven together! I will definitely be trying to cook 2 at a time in the near future! The trick will be that it will require perfect placement, I really want to have the, "Mantle" attachment accessories to give me the extra few inches at the door which will help give more space for extra pizza's and for using cast iron pans, etc.
Just when I’m ready to give up hope on the ETA for my Dome! Then you remind me the wait will worth it
Thanks again for watching buddy I appreciate it
With as much as they’re charging, not having them readily available is a mistake. Give people time to ponder a $2K purchase and they won’t buy it.
Thank you very much for sharing your experience. I have a 80 cm Clementi oven (bit over kill) and a Ooni Karu. The Dome looks very nice, but a third one? ;) Could you tell something about movability
Thanks for watching, I hear you, this is my 3rd pizza oven 😎…plus the weber grill and my smoker 😂 the Dome is amazingly beautiful and it’s not really portable due to it being so heavy but the stand has heavy duty caster wheels so you can move it around easy enough on hard surfaces! Mine is on a natural stone patio so it’s a little harder to move to people you can easily roll around
Great video, have a Roccbox and love the dome. Does it put out heat that could be nice to stand around on cold nights? There is nothing like the ambience of a wood fire!
I agree, sat around it last night with a bottle of wine! Thanks for watching
Thanks for posting another video. Did you have a play with the adjustable air vent for the wood fire? I thought there was a module on the outside that can dial in how much air flows up through vent on the right side
Thanks for watching, Yes there should be an adjustable air flow knob on the ash tray, they had delays manufacturing that part so they shipped my dome with just a standard tray to catch the ashes and will send the new one with the air flow control once available.
Incredible! I love the fact you can change, so easily, from gas to wood.
Question: Do you find the wood fired pies to be better tasting?
Congrats on your Gozney! Excited to see more!
Thanks again for watching, slight difference but since the pizzas are only in the oven for 60 seconds there really isn’t too much of a difference but you can notice a slight smoky flavor
I can’t speak on this oven by as a bread baker I find no difference in wood vs gas in finished baked goods quality . Wood is more work to manage a pain to clean I would probably only use wood when cooking foods were you may want that smoky taste.
@@brianusa394 your spot on Brian
Yes the wood fires will guarantee your evening date will want to check out your bedroom after
@@brianusa394 100%😎👍🏼
Thanks for the step-by-step...very, very helpful, however, no one has shown anything about the numbered ashtray and whether or not to open it and use the numbers accordingly. I know that would be like using and controlling the airflow vent on any charcoal grill according to what you're cooking, I assume but what did you do for pizza? Do you open it to a number and leave it or leave it closed? I'm surprised no one shows this or mentions it. What do you do with it? Thanks for your reply and all the help.
Good point! For gas I turn it all the way to one. For making Neapolitan pizza with Wood fire I opened it all the way up and put it on five and if you want to do some thing with lower heat and slower cooks, I put it around 2. I’ll add it to my list to make a quick video about it.
@@HarplandProductions Thanks so much! A video on the ashtray would be great! Looking forward to it!
Hi thanks for posting, this is a really helpful video. I have just one question. On the website you can purchase either ss gas or wood fired ovens but I see you referenced both in the video, does that mean you can cook with wood and gas in the gas version but only with wood in the wood version? Please clarify? Thank you.
Thank you so much for watching and I appriacte your positive feedback. The Gas model is the, "Dual Fuel" option. You can cover the burner up and then build a wood fire on the other side to have the best of both worlds. I think i go over the different set ups in this video, check it out if you have a chance. th-cam.com/video/KmucRWp_590/w-d-xo.html
Great video, thank you. I am building an outdoor kitchen and have been looking for a pizza oven as there are so many choices. Please can you comment if you prefer the wood burning or gas element of the oven? I am thinking of wood burning only. Other point, what is the digital display for? Is this for temp or timer? If for temp, how accurate is it? Last question, please comment on quality as some of the camera shots showed some bad welding inside the oven. Many thanks - still not sure which one to buy.... :-)
Thanks so much for watching Nick! I would definitely recommend getting the dual fuel option! For me, i use the oven almost every single week so having the ability to quickly light it up and start cooking is great, especially during the week when i don't have a lot of time. Wood is great on the weekend or for a party but it adds a lot of extra time. The digital display is for the inside oven / air temp and the plug in temp probes that come with the oven. They are both very accurate but for Neapolitan pizza i still recommend a lazer temp gun / gauge so you can get the stone temp. I have used my oven enough i know know that once the oven / air temp goes over 850F the stone is good to go! Build quality is great, I have had a few people ask about that and I think is some of the videos it must be the angle, lighting or shadows. No issues on that side for me! Yes the oven is expensive (more so with the dual fuel) but i tell everyone, to get anything similar at this size with Gas / Wood it's going to start at almost double this cost, so i think it's a great oven for the $
Did you play with the air damper knob to get the flame rolling hotter?
They had delays with the air damper so mine actually shipped out without it which is why I think I got mine so early. Once it’s ready they’re shipping me a new tray with an Air control knob
Awesome video thank you. Can I ask, how much smoke from the flue did the oven produce during the process? Will you do a video on cleanup after the wood fired cook please?
The majority of smoke comes at the beginning when you’re first getting the fire going, once it gets very hot then there’s less smoke and just hot air. I may do a cleanup video next since I still have to clean the video up from this cook😂
Just subscribed. I live in the North Texas area and am getting an outdoor kitchen put in. I have had my eye on this oven for a while now. I would like to get the dual fuel (natural gas) but they seem to never have them in stock! I may end up going with the Alfa Brio....beautiful pizza oven but very pricey!
Hey thank you so much for watching and subscribing! They actually just launched the natural gas version this week, possibly just today! That’s why it hasn’t been available I will check back again this weekend hopefully you’ll be able to get one. The Alphabbrio is an awesome of an also but like you mentioned it’s significantly more expensive! Keep me posted😎👍🏼
Great video, thank you. May i ask how long it took for the floor of the oven to reach temperature? I would say 400 Degrees+. Thanks
Hello Gino, Thanks for watching. The oven floor heats up faster using wood, i would say the average time to get to 400C is around 30-45 min depending on the temperature outside (I usually start the fire or turn the burner on around 1 hour before i want to start making pizza)
Nice video. Thanks. I like the creative intro camera shots. I am curious of why you had to dome the pizza? Was the bottom getting too cooked? The last view of the bottom seemed like it wasn't cooked enough. Tip...while preheating the oven, put the larger pieces of wood in the oven away from the fire. When it comes time to add them to the fire, they will ignite faster after being pre-heated and further dried.
Thanks buddy! Yeah I didn’t let the dough get to room temperature so it didn’t cook as good as I wanted, I am definitely putting the bigger pieces in the oven now to dry out,that is a good tip!
I want one of these… But my ooni pro seems like so much less work for the same result..
Do you really need to start the fire in the middle, move it to the left, move it to the right and then clean the lot with a damp cloth for over €2000?! I light my ooni then cook neapolitan pizza..
Still, this looks cool and i’d like one
Like most folk watching your fantastically informative u-pizza tubes I'm also chomping at the bit to purchase a Gozney Dome - so versatile in so many ways from its dual fuel to baking, smoking, roasting, steaming. Looking forward to seeing how you go with yours but would be keen to know timeline for if and when the rest of us may be able to purchase? Such may determine whether we just settle for a Roccbox? Please keep up the great tubes! They make me hungry each time :)
Thank you very much for watching and commenting! I have heard that they’re hoping to start ramping up shipments in July! The roccbox is also a fantastic oven, I still have mine and I’m using it as my bad weather back up oven in case it rains because it’s located under my covered porch! It’s also nice to keep it because of it’s portability! it really comes down to what you want, if you have limited space and need some thing that you can move around easily in the rock box is a better option, if you’re going to be cooking more than just pizza and have adequate space and have the budget and then I think the Domes the way to go! So I would wait at least till July to see if there are any supply updates and then make your decision
@@HarplandProductions great suggestions thank you! Definitely keen for a Dome! Just heard a mate here in Australia (one of the lucky initial purchasers) will receive his Dome in September. So perhaps next orders may not arrive until new year - well that's going to be my excuse to grab a Roccbox in the interim. Life's too short to miss out on pizza!
I agree, it’s a great oven and you can get one now
That pizza looks amazing! I don't like the burnt spots that most Neapolitan pizza has and yours was nice and golden brown.
Thank you for watching Anthony, the trick to the golden brown crust is lower heat and even adding a little olive oil to the dough or brushing it on right before cooking.
Great video and these are really helpful. Just got my Dome and wondering your ultimate take - wood worth the extra effort or just stick with propane?
Thank you so much for watching and letting me know, greatly appriciate the support. Although i am a purist is almost all aspects of Neapolitan pizza making, the one area that i do break away is this topic. I feel that using Propane Gas is by far the best way to go using the DOME and really all mid to small sized home pizza ovens. First reason is that these smaller metal ovens just require too much work and effort to maintain the perfect heat and flame to consistently make a bunch of pizzas back to back. Second, It's kinda of a misconception that using wood for Neapolitan pizza gives
it a wood smoke taste. for Neapolitan you need the oven and fire super hot at around 850F when a wood fire is this hot it burns very clean (If using dry wood) so there really isn't much if any smoke, and the pizza is only in the oven for 60-90 seconds. Wood is great, and fun to use if you have the time to manage the fire and are going to be cooking enough pizzas to justify the extra time and effort. Even the AVPN now approve gas ovens. Hope this helps!
@@HarplandProductions Thank you so much for your thoughtful reply! Buon appetito!
@@tonelok glad to help!
Other question...... I am thinking of placing the oven on a worktop inside the outdoor kitchen, is it well insulated at the bottom?
Yes, absolutely - it's not only well insulated the actual oven sits on the black base which is where the digital display and kindling storage is, which helps buffer the heat from the bottom also. You should be fine placing it on the counter!
Neighbour’s are like Bobs speaking to his pizza oven again 🫣🤣🤣🤣
That's absolutely true, most of they time they hear me talking and assume i am talking to them, then they start talking to me in the middle of a video?
How much maintenance is involved? Do you find you will need help moving it with it set up? Looks great. Cheers!
Thanks for watching Chad, Not a lot to maintain, it pretty much cleans itself inside with high heat, just need to empty the ash if using wood. The outside cleans up with just soap and water (video of me showing how to clean the inside and out coming soon). Regarding moving it, with the stand and all it's prob pushing 300lbs so is is movable, yes! Portable no.... depending on your surface, i have natural stone on my patio so really need someone to help me if i am going to move it a far distance, if you are on concrete / cement then you could easily move it by yourself. It's on very heavy duty wheels!
Great video and good to see the process of building the fire. Quick question though, the Gozney site pays reference to their being air vent control on the side which will be crucial when you want to cook other foods such as low and slow using these vents alongside the (optional) door vents. From what I can see from your videos there is no airflow control from beneath the oven?
Thank you very much for watching and the complement! The control knob trailer was not ready when mine shipped so mine shipped with just a plain tray, they said to ship mine and not delay it and ship me the air control knob tray later. I think that’s what’s delaying some of the orders now! So I’m not sure how critical it is, I think it will help. It basically just allows air to flow from the bottom of the oven up through the air vent you should be able to do something similar with a door also by creating a draft
@@HarplandProductions Thanks for the reply. Good to know it is still a feature and hope you get yours soon. I am in the UK with mines due early July so hoping it only is a matter of weeks.
Hope you get here soon👍🏼
I understand oven gets to 1000 degrees, but what temp does the (bade) stone itself gets? Have you ever took a digital thermometer reading of stone. And do they sell cover fir unit
Hello Giovanni, Thanks so much for watching! The stone does get over 900F! and Yes i do use a digital / laser Thermometer most of the time. I had forgotten that the temp prob in this oven is in the middle / back and not under the stone like in my roccbox! Yes they also have a cover, my oven was supposed to ship with one but it was not available to ship yet so i haven't received it yet.
Great informative video. Im sure you mentioned it n I must have missed, but why did u start the fire on the left side and then moved it to the other side? Thanks
Thanks so much for watching, it’s really not that big of a deal. The reason I did it because the oven was relatively new when I made this video so I was still curing the stone to prevent cracks. Once you have used your oven a few times in the stone is properly cured then you can just build the fire in the middle and slide it over. Another reason to move the fire around multiple sides is if it’s been sitting in storage all winter or the stone has gotten wet.
Hello,
I know you mentioned to start the fire in the center, move it to the left, then move it to the right.
So my question is, does this put the fire over the air intake at some point? Do we need to avoid putting the fire over the air intake, or is that not an issue?
Thanks
Hello Michael, you actually want to fire right on top of the air intake vent that allows airflow through The center of the fire and aids in maintaining the flames! If you have time, you can honestly just start the fire on the far right side, on top of the air intake vent but doing this for acquire a longer period to warm up the stone in the entire oven, but it’s definitely possible!
Thanks for the great video. Still waiting for Gozney to release the dome in Canada.
Two questions:
- do you think so the smoke will ruin the color? Would the green been better?
- you think you'd be able to show cook meat with the dome? Like pork shoulder?
Thanks.
Yeah i haven't heard anything regarding the Canadian release! Tom Gozney just moved to the USA so they are working on expanding their North America operations so hopefully Canada will be soon! I have been waiting to bake and or roast anything until i get my door to help control the temp at low heat! Pork Butt / Shoulder would be a good test because there is a pretty good margin of error unlike Brisket. I typically use my smoker when i do meats :) Thanks for watching!
No. It’s not made for fatty meats
Hi, I have my Dome ordered and should be coming July. I have a question when using the Dome (on wood or gas) how hot does the base get? I have built an outdoor kitchen with my Dome in mind and the bench top is 80 year old recycled hardwood. Will I need to put something under the oven or would it be ok?
Thanks for watching Josh, It gets very warm, i don't think it would catch fire but i would definitely not set it directly on wood. I would recommend either getting a piece of stone or even some type of fire backer board and cut it out to place below the oven!
@@HarplandProductions thanks for the reply and the ideas. I'm so jealous you have your Dome already. Thanks for sharing yours with the world. A lot of people on the Gozney Facebook pages love your videos too.
Thanks so much Josh! Yeah I’m trying to limit my social media between Instagram and and TH-cam I don’t have time for Facebook😎 put in a good word for me there👍🏼
So what is your opinion on the taste of the pizzas? Was there any difference between the the wood fire and gas made pizzas, as far as taste?
It was definitely more fun cooking with Wood and there was definitely wouldn’t Aroma on the 🍕