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
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'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.
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 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.
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!
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.
I have yet to cook on the propane on mine! I just enjoy the process and the challenge of cooking with wood fire on the Dome! Thanks for the video and motivation!
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).
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.
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’.
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!
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
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!
It will technically fit in the oven, but not very well. I wouldn’t recommend it. You won’t have hardly any room for Pizza if you use that big piece. Here are the sizes I recommend. Tumbleweeds Fire-starters Value Pack - Frontier (2 Pack) amzn.to/3ePABFO Smoak Firewood Cooking Wood 8” Logs amzn.to/3ixWDPI Smoak Firewood Cooking Wood 5”-6” Logs amzn.to/3IAAF8Y
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!
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!
Thanks for watching, technically yes you can use the gas burner while burning wood but you need to be careful not to get any ashes near the gas burner or you could damage it. For me the smaller to midsize ovens are still much better with gas than with Wood. Ideally for wood-burning you really need a stone oven so it retains heat for days. it’s also kind of a misconception that using wood gives your pizza wood flavor but once you get the oven over 850°F the fires burning so clean and you’re only cooking the pizza for 60 seconds so you really don’t get any wood flavor, the flavor most people associate with Neapolitan is from the high heat chart not necessarily the Wood! Overall, it’s a great oven and I would highly recommend it
@@HarplandProductions Thank you so much for taking the time to write a detailed response. Do you believe you can achieve the same charred taste using gas then?
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
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😎👍🏼
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!
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)
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!
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 Molaleni, I ordered mine from Amazon. Here the the links for the table and the cover i have 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
I would not build a wood fine in it with the gas burner uncovered, you’d risk getting debris in it. It's kinda of a misconception that using wood for Neapolitan pizza gives it a wood smoke taste it adds smoky aroma, but doesn’t actually impact the 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.
@ i appreciate your thoughts however one thing that stuck out to me is that you mention not doing wood with the gas burner uncovered; according to their marketing jargon it is precisely that situation they have prepared for....there is a wood debris grate on the right side for ashes to go and on the left side the propane burner has a guard to protect from ashes and debris going in... so if you have propane coming out of the burner that fire will push 'outward' not allowing things to fall in plus it has a guard, then if you build a small wood fire on the other side over the ash tray grate, all the ash should go down into it to be removed later thru the thing on the outside to care for ashes. so it 'seems' like one could have best of both worlds as they advirtise...the heat and simplicity of the proane and on the opposite side the aroma and flavor of a small wood fire...this is what they say i was just wondering if you had done it and how it turned out
Yes you could heat it up with the gas, but like Douglas mentioned the tricky part would be getting the ceramic puck Insert to cover the burner, this is important to protect the burner from getting ashes stuck in it and possibly damaging it
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.
Hello Jon, are you using wood or gas? If using wood, start your fire in the middle with small wood and let it burn almost down to coals (15 min or so) then slide it over the air vent to the right side. Then add more small wood to get the fire going again, also at thsi time put one or two medium sized logs 8" logs on the left side to warm up, then after a few min. put them on the fire and they will catch fire faster. Now just keep the fire going for about 45 minutes min and keep putting your next log on the left side to warm up and dry, (probably use 3-4 of 8" logs, one every 10-15 min or so to keep the heat up! The oven air temp should go up quickly, once the temp gauge reads 850F i usually check the stone team, aiming for 750F. Then once the floor is around 750F i put one more warmed up log on to get the flame rolling and start cooking pizza. Here are some links for the wood i use and also the Infrared Thermometer i use to see how hot the stone floor is. Tumbleweeds Fire-starters Value Pack - Frontier (2 Pack) amzn.to/3ePABFO Smoak Firewood Cooking Wood 8” Logs amzn.to/3ixWDPI Smoak Firewood Cooking Wood 5”-6” Logs amzn.to/3IAAF8Y MASTERCOOL (52224-A-SP Gray Infrared Thermometer with Laser amzn.to/3qIhcfn
@@HarplandProductions I have the same exact one as you it’s propane and wood I get the oven very hot but the center of my pizza is always raw and the top just tends to burn
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
Hello Timmy, when cooking Neapolitan Pizza they only cook for 30-90seconds so the amount of wood flavor is minimal but noticeable, it's more of a smoke aroma then taste. Cooking with gas still makes a fantastic pizza and if done correctly you wont even notice the difference! I would recommend the roccbox for a small gas pizza oven! th-cam.com/video/VIJ9NHnZ7zY/w-d-xo.html
The Koda 16 is a nice oven but has much less insulation and the stone is half as thick, which means it will still make pizza but it will not retain heat as well and you’ll probably need to let the oven warm back up a bit between pizzas. For just making pizzas at home it’s still a great oven just not quite as commercial grade as the roccbox But I have many friends that love their’s and make awesome pizzas
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 :)
Hello Milana, Thanks so much watching! I used to cut my wood down myself but i almost cut my finger off last year doing that so now i order my wood pre cut, and it's kiln dry so it burns hotter and less smoke Tumbleweeds Fire-starters Value Pack - Frontier (2 Pack) amzn.to/3ePABFO Smoak Firewood Cooking Wood 8” Logs amzn.to/3ixWDPI Smoak Firewood Cooking Wood 5”-6” Logs amzn.to/3IAAF8Y
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
Hello Javier, it uses a standard US Propane regulator attachment if you buy from the USA, in Europe they have the EURO standard propane regulator attachment. IN the USA Oven comes with a 47” gas hose with 30mbar screw fit regulator for LPG Propane
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.
Thanks for watching! Honestly there’s not that much difference in taste cooking with wood does give a slight aroma but the pizzas are only in the oven 60 seconds so the taste difference is minimal!
I use hardwood, typically Oak, which is the best for high heat low smoke here in Texas, Birch is another good wood. You want to find Kiln Dry wood because it will have hotter flame and less smoke. For starting the Fire little pieces= amzn.to/3sTPduQ & these amzn.to/3LXlYjB ONce it's burning bigger ones = amzn.to/3JFyrpX
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 $
Not recommended, you really need to put the ceramic puck over the gas burner before using it with wood to prevent ash from getting into it and clogging the burner, etc. I have found it's just easier to light it up with a lighter and either go all gas or all wood.
Absolutely! I would recommend the coal wood basket accessory and door for use with coal, Here is a link for more info. us.gozney.com/HARPLAND_PRODUCTIONS
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!
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?
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.
How does it compare to the roccbox performance? Does it cook as nicely underneath? I find the ooni 16 for instance not getting good colour action underneath and that’s a concern of mine about the dome.
Thanks for watching! Extremely even cooking! Like the Roccbox but even better due to an even thicker stone and having more space to better position the pizza gives more even results! The Koda 16 is a good oven but per your comment, it has a much thinner stone which doesn't retain heat as well as a a thick stone will!
Yeah sorry about that, I actually had that footage in the last one but somehow it got cut out when I edited. I’ll make sure I have a shot of the bottom of the pizza next time!
Thanks for watching! It took about 30 minutes to go over 850°F. Heat retention is pretty good I even checked it about four or five hours after I put the fire out and it was still over 100°
@@HarplandProductions Wow that is awesome!!! That is about how long it takes my Unni Pro to get up to cooking temp. Can't wait to get mine delivered. Thanks for sharing!!!
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 😎👍🏼🔥🍕
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!
PerfectO!
Not burned, like 99% of the videos on TH-cam, with a Gozney Pizza Oven. Congrats man!
Thanks for watching Eugenio!
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! 😎🔥
Nice job....really enjoyed your video Harpland.
Glad to hear it, thanks for 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!!!
super relaxing video!
Thanks for watching Caleb, appreciate your comment!
Just love it Mate! You have sold me on the Gozney!
Good choice! They are still my go to ovens!
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 a lot for teaching everything. I also learned English from you.😃
You are very welcome! Thank you for watching!
Fantastic! Worth the wait! Can’t wait to follow along with your journey
Thanks so much I appreciate it once again
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!
thank u soo much! i have been searching about what material is used inside this dome. finally found in ur video its aluminum for insulation
The outside is steel covered in ceramic then there’s about a 4 inch layer of insulation then an inside layer of a steel
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!
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!
I have yet to cook on the propane on mine! I just enjoy the process and the challenge of cooking with wood fire on the Dome! Thanks for the video and motivation!
Thank you very much for watching and letting me know!
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.
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!
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!
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👍🏼😎🍕🔥
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
Hell yeah!!! Sick.looking oven. Great looking pie, man.
Thank you so much, greatly appreciate it buddy
Thanks heaps for the video! Pizza looks great!
Thanks so much for watching Nicholas!
Let’s face it….that looked perfect! 👏🏻👌🏻🍕
Thanks so much Rob, your comment made my day!
Very nice
And the pup did a wonderful dive❤
Thank you! I will be sure to tell Tico you enjoyed his dive.
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 😎👍🏼🔥
Friggin Awesome pizza! Good job sir!!
Thanks a bunch!
Perfect looking pizza 👍🏼
Thank you, appriacte the complement. Thanks for watching!
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!
this is great video!
Thanks for watching!
Wow. Amazing
Thanks so much for watching, greatly appreciate it!
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 😎
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!
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!
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 :)
Great presentation .hi from Croatia Europe
Thank you very much for watching and commenting! I greatly appreciate the nice words!
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! 🇵🇱
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 😂
I need this!!!!!
Yes you do 😎👍🏼
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 😂
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 very nice, congratulazioni.
Thank you very much!
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
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!
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 😎👍🏼
Can you use regular length firewood like 15 inch?
It will technically fit in the oven, but not very well. I wouldn’t recommend it. You won’t have hardly any room for Pizza if you use that big piece. Here are the sizes I recommend.
Tumbleweeds Fire-starters Value Pack - Frontier (2 Pack)
amzn.to/3ePABFO
Smoak Firewood Cooking Wood 8” Logs
amzn.to/3ixWDPI
Smoak Firewood Cooking Wood 5”-6” Logs
amzn.to/3IAAF8Y
@@HarplandProductions Thank you!
thank you for your videos. love austin ppl
Thanks for watching!
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
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!
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!
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!
Can’t wait for mine (going to have to wait though…)
Thanks for watching Brian, I greatly appreciate it! It’s worth the weight
Love the disclaimer about the Iphone :)
Thanks buddy
Amazing my man !!!!
😎👍🏼🔥
Can you use gas and wood at the same time to keep a consistent temperature whilst still getting the wood fire taste?
Thanks for watching, technically yes you can use the gas burner while burning wood but you need to be careful not to get any ashes near the gas burner or you could damage it. For me the smaller to midsize ovens are still much better with gas than with Wood. Ideally for wood-burning you really need a stone oven so it retains heat for days. it’s also kind of a misconception that using wood gives your pizza wood flavor but once you get the oven over 850°F the fires burning so clean and you’re only cooking the pizza for 60 seconds so you really don’t get any wood flavor, the flavor most people associate with Neapolitan is from the high heat chart not necessarily the Wood! Overall, it’s a great oven and I would highly recommend it
@@HarplandProductions Thank you so much for taking the time to write a detailed response. Do you believe you can achieve the same charred taste using gas then?
Good job my friend.
Greatly appreciated, thank you
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
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😎👍🏼
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!
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!
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)
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 video - thank you
Thank you very much for watching I appreciate it
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!
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.
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!
Where do I get that metal table on casters?
Hello Molaleni, I ordered mine from Amazon. Here the the links for the table and the cover i have
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
Great video
Thank you very much for watching, I appreciate it 😎👍🏼
can you do propane and fire at same time, this way you get even heat distribution, but the wood fire taste
I would not build a wood fine in it with the gas burner uncovered, you’d risk getting debris in it. It's kinda of a misconception that using wood for Neapolitan pizza gives
it a wood smoke taste it adds smoky aroma, but doesn’t actually impact the 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.
@ i appreciate your thoughts however one thing that stuck out to me is that you mention not doing wood with the gas burner uncovered; according to their marketing jargon it is precisely that situation they have prepared for....there is a wood debris grate on the right side for ashes to go and on the left side the propane burner has a guard to protect from ashes and debris going in... so if you have propane coming out of the burner that fire will push 'outward' not allowing things to fall in plus it has a guard, then if you build a small wood fire on the other side over the ash tray grate, all the ash should go down into it to be removed later thru the thing on the outside to care for ashes. so it 'seems' like one could have best of both worlds as they advirtise...the heat and simplicity of the proane and on the opposite side the aroma and flavor of a small wood fire...this is what they say i was just wondering if you had done it and how it turned out
Congrats 👍🏼
Thanks 😎👍🏼
Still waiting for mine.
Why not heat up with gas then switch to wood? Wouldn’t heat up time be quicker?
Not sure how safe it would be to replace the ceramic cap and adding the vent. Probably feasible with the right hand protection.
Yes you could heat it up with the gas, but like Douglas mentioned the tricky part would be getting the ceramic puck Insert to cover the burner, this is important to protect the burner from getting ashes stuck in it and possibly damaging it
nicely done
I appreciate you watching and taking the time to comment!!!
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.
NICE PIE
Appreciate that!
I have this oven and I struggle to get the floor hot enough to cook my pizza any tips?
Hello Jon, are you using wood or gas? If using wood, start your fire in the middle with small wood and let it burn almost down to coals (15 min or so) then slide it over the air vent to the right side. Then add more small wood to get the fire going again, also at thsi time put one or two medium sized logs 8" logs on the left side to warm up, then after a few min. put them on the fire and they will catch fire faster. Now just keep the fire going for about 45 minutes min and keep putting your next log on the left side to warm up and dry, (probably use 3-4 of 8" logs, one every 10-15 min or so to keep the heat up! The oven air temp should go up quickly, once the temp gauge reads 850F i usually check the stone team, aiming for 750F. Then once the floor is around 750F i put one more warmed up log on to get the flame rolling and start cooking pizza. Here are some links for the wood i use and also the Infrared Thermometer i use to see how hot the stone floor is.
Tumbleweeds Fire-starters Value Pack - Frontier (2 Pack)
amzn.to/3ePABFO
Smoak Firewood Cooking Wood 8” Logs
amzn.to/3ixWDPI
Smoak Firewood Cooking Wood 5”-6” Logs
amzn.to/3IAAF8Y
MASTERCOOL (52224-A-SP Gray Infrared Thermometer with Laser
amzn.to/3qIhcfn
@@HarplandProductions I have the same exact one as you it’s propane and wood I get the oven very hot but the center of my pizza is always raw and the top just tends to burn
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
Is there a diff taste/pizza cooking with wood vs gas. I have ooni frya pellets and is thinking the 16” gas Ooni for convenience
Hello Timmy, when cooking Neapolitan Pizza they only cook for 30-90seconds so the amount of wood flavor is minimal but noticeable, it's more of a smoke aroma then taste. Cooking with gas still makes a fantastic pizza and if done correctly you wont even notice the difference! I would recommend the roccbox for a small gas pizza oven! th-cam.com/video/VIJ9NHnZ7zY/w-d-xo.html
@@HarplandProductions why so? I am considering the ooni koda due to the larger area, the wait for the dome is too long
The Koda 16 is a nice oven but has much less insulation and the stone is half as thick, which means it will still make pizza but it will not retain heat as well and you’ll probably need to let the oven warm back up a bit between pizzas. For just making pizzas at home it’s still a great oven just not quite as commercial grade as the roccbox But I have many friends that love their’s and make awesome pizzas
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 :)
Is there a door to that oven when you shut it down?
Yes there is a door but it hasn’t shipped yet
Hi just wondering how you are able to cut the wood down to such small pieces ??? I’m having trouble
Hello Milana, Thanks so much watching! I used to cut my wood down myself but i almost cut my finger off last year doing that so now i order my wood pre cut, and it's kiln dry so it burns hotter and less smoke
Tumbleweeds Fire-starters Value Pack - Frontier (2 Pack)
amzn.to/3ePABFO
Smoak Firewood Cooking Wood 8” Logs
amzn.to/3ixWDPI
Smoak Firewood Cooking Wood 5”-6” Logs
amzn.to/3IAAF8Y
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
Do you know whats the size of the gas entry? Im not from the usa
Hello Javier, it uses a standard US Propane regulator attachment if you buy from the USA, in Europe they have the EURO standard propane regulator attachment. IN the USA Oven comes with a 47” gas hose with 30mbar screw fit regulator for LPG Propane
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.
Where do you get your doe? Or do you make your own?
Here are the two videos with the full recipe for my dough
th-cam.com/video/5U6SUNLPjqM/w-d-xo.html
th-cam.com/video/Y1ncdJAJTtQ/w-d-xo.html
what time did you start the fire in the dome if your party started at 5pm?
At a minimum I always try to start the fire whether I’m using gas or Wood at least one hour before I need it
Is there a different taste with the wood or gas firing?
Thanks for watching! Honestly there’s not that much difference in taste cooking with wood does give a slight aroma but the pizzas are only in the oven 60 seconds so the taste difference is minimal!
What kind of wood do you use?
I use hardwood, typically Oak, which is the best for high heat low smoke here in Texas, Birch is another good wood. You want to find Kiln Dry wood because it will have hotter flame and less smoke.
For starting the Fire little pieces= amzn.to/3sTPduQ & these amzn.to/3LXlYjB
ONce it's burning bigger ones = amzn.to/3JFyrpX
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 $
Great video! Could you use the gas burner to light up the wood?
Not recommended, you really need to put the ceramic puck over the gas burner before using it with wood to prevent ash from getting into it and clogging the burner, etc. I have found it's just easier to light it up with a lighter and either go all gas or all wood.
@@HarplandProductions thanks for your response brother.
@@aww46 anytime 🔥👍🏼😎🍕
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.
Can you use coals instead of wood?
Absolutely! I would recommend the coal wood basket accessory and door for use with coal, Here is a link for more info. us.gozney.com/HARPLAND_PRODUCTIONS
is that stainless steel inside or aluminum? pls reply
Steel
Parabéns, linda pizza...
Muito Obrigado Helicio!!!
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
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?
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.
How does it compare to the roccbox performance? Does it cook as nicely underneath? I find the ooni 16 for instance not getting good colour action underneath and that’s a concern of mine about the dome.
Thanks for watching! Extremely even cooking! Like the Roccbox but even better due to an even thicker stone and having more space to better position the pizza gives more even results! The Koda 16 is a good oven but per your comment, it has a much thinner stone which doesn't retain heat as well as a a thick stone will!
@@HarplandProductions Thank you. I’d love to see the underneath of your pizzas in the dome next time. 👍
Yeah sorry about that, I actually had that footage in the last one but somehow it got cut out when I edited. I’ll make sure I have a shot of the bottom of the pizza next time!
About how long did it take to get to temp (with wood) and what was the general heat retention time would you say?
Thanks for watching! It took about 30 minutes to go over 850°F. Heat retention is pretty good I even checked it about four or five hours after I put the fire out and it was still over 100°
@@HarplandProductions Wow that is awesome!!! That is about how long it takes my Unni Pro to get up to cooking temp. Can't wait to get mine delivered. Thanks for sharing!!!
My pleasure!