Thank you for the wonderful reviews. I can now purchase the one that is for us ( Black) Dome S1 . This is over the Arc Xl since we want accessories. 2:06
I also just received their new Arc XL oven and will be testing it out this week. I would hold off getting a Dome to see if they upgrade it with some of the new features that are in the Arc XL oven, like the new burner and temp gauge.
we just ordered our dual-fuel dome, stand, and accessories as an upgrade to our bertello grande which we have used just about every weekend for the last 1+ years. the bertello is obviously a different platform which is great for what it is, BUT it has been very fickle when running as dual fuel (easy to burn pizzas). we have it dialed in to almost perfect after changing jet to a smaller size on the burner. so, yeah our new gozney dome will be a definite upgrade and will hopefully take our pizza results yet to another level higher. thank you for your videos.
Glad you did this video for I could not find any pertinent info on the 2 being compared. I have 2 important questions that many will be interested in on this channel. 1ST ? If baking bread you should be able to put a small vessel of water inside this oven that would release steam as the bread baked just like you can do in a standard inside the home oven, what do you think? 2ND ? If wanting the smoked flavor in wood! Why can you not put water soaked Cherry wood or apple wood inside which will release those flavors inside the oven while cooking whole chickens or other foods? This oven will save you on mess and also less gadgets which tend to break over time. Also, like yourself, I like the outer shell much better in looks which will stay looking better longer and is much easier to clean and maintain!
You can absolutely add water to the oven and experiment with wood to get smoked flavors. I would just be careful not to get any water down on the stone. It would increase the risk of cracking it.
Can’t wait to see how you like the Arc+, and what you think it means for the S1. I always wanted to hold off for the Dome, but that Arc price is tough to ignore!
Yeah i think it's going to be in that sweet spot for a lot of people! perfect, size, price and quality. I am going to be the first to call it the Ooni, "Karu Killer"
Thank you for this comparison of the two Gozney Dome's. However, as I don't need wood, I'm wondering whether the "Gozney ARC XL", which will be released in March 2024 and will only cost about half the price of the S1, isn't more worthwhile instead of the "Dome S1"?!
@@HarplandProductions Please excuse my English; I come from Germany and am still learning the English language ... ;-) But I have subscribed to your channel and always look forward to new videos here on TH-cam. The new ARC XL will also be available in black and costs EUR 799.00 in Germany - an interesting price.
@@davignon3058 thank you very much for watching David, I greatly appreciate it. Yes I think it’s gonna be a very nice oven and for that price it should be one of the best ovens at that price range
@@HarplandProductions On thing I’d really like to know about the arc is how that vent thing works versus the flue. I realize there is no wood burning in the arc, but I still get some soot build up when using propane on my dome.
Hi Matt, thank you for the video. I'm having trouble igniting my Gozney Dome which I use with Propane. Do you suggest trying natural gas inside of Propane? If so do you know how I can convert the propane to natural gas?
You’ll have to have an expert converted from propane to gas. It requires a different component of the burner to change the pressure, from what I understand, they basically have to change the size of the hole from the gas line into the burner which increases the pressure to assure that your flame gets high enough with natural gas. The first thing I would do is try swapping out your propane tanks and if that doesn’t work, try swapping out your regulator and hose.
I've been using a natural gas pizza oven and probably going to get the Dome Arc.... How many times have you run out of propane when you wanted to make pizzas? Or do you constantly check your tank?
These ovens are pretty efficient, just like a normal gas grill. I can make around 100 pizza's per a standard US 20 lb propane tank. I have at least 6 tanks at any given time, and try to always have at least 2-3 full so i don't worry about running out.
I'm interested in your suggestion for a pizza oven, catering up to 50-60 pizzas max. The new Gozney Arc has a large opening, and I'm afraid it might lose a lot of heat... Would you recommend two Gozney Roccbox ovens or Pizza Party Emozione or Pizza Party Bollore, or something else?
Thanks so much for watching. They all make amazing pizzas and there are pros and cons of each. It really is going to come down to how you are going to set up your business and which style you like the best. You need to think about portability, are you going to have food truck or will you have to carry the oven around and move it around, will you have a table or will you need a stand, etc. The Bollore is the biggest but it also uses the most gas and it's very heavy and you need a least 2 people to move it and you will have to have a heavy duty table and then something to get it to the proper height. The original Dome is also very heavy and needs 2 people to carry but you can get a stand with wheels that makes it easy to move around and it looks nice. If you are going to be doing Neapolitan pizzas i would prob recommend getting 2 of that smaller Arc ovens with the booster stands, that way you can easily pack them up and set them on any table and you will have great fuel efficiency and temp controls
Alfa makes some amazing ovens, the main issue is that they are at least 3 times the cost of the S1 Dome, the on sales cost of the Moderna 3 is just under $4,000 compared to the Dome S1 at $1,499. The alfa if made in italy vs China and is a step above Gozney regarding overall build quality but the cost reflects those 2 things. The Alfa is very wide and the stand is just basically a table and isn't high enough to get the oven opening to proper hight but it's a very nice oven.
@@HarplandProductions That is some very useful info, thank you! I was unaware that it can be manufactured in China as well - I’ll need to consult with the company supplying it before it is ordered. I’m currently building out my outdoor kitchen so was comfortable with eating the cost of a more expensive unit if it means higher build quality. It also appears it is more versatile in the sense you can stick decently sized dutch ovens in there, for example.
Any reason you couldn't put wood off to the side in the S1? I get it's the propane-only version. but could you use the propane to light a piece of wood then move the wood to the other side? Thanks.
Beyond voiding your warranty, the S1 doesn't have the air flow vent in the stone floor on the right (non burner) side. this vent allows air flow and is also used to empty the ash afterwards. Could you do it, probably but there really isn't any reason to use wood in this oven, it will not add any wood flavor to your pizza because the pizza cooks in 60 seconds.
Sounds like Gozney put a lot of research into the new flame for the Arc … do you think they will transfer this over and upgrade the Dome ??? Looking to buy one but wouldn’t spend the money if an upgrade is coming soon. Any insights?
Great question, my guess is that they will keep the DOME in it's newer S1 form factor, but incorporate the stone floor temp gauge and burner and make a multi fuel version and then have the Arc and Arc XL and possible end of life the Roccbox replacing it with the smaller Arc.
Yes when cooking other things besides pizza at lower temperatures, 600° is considered a low temperature for a pizza oven😎 then you definitely get wood flavor. Cooking the pizza at 850F you don’t actually get any wood flavor because the pizza is only in the oven for 60 seconds
Hello Matt, Can you help me out to understand if you believe is possible to use the S1 stone to a Dome v2 ? I know has missing hole on the right side, but is the stone same measurement ?
I’m not 100% sure I’ve never used the dome version two. If you need to replace your stone, I would recommend reaching out to these guys. Or you can order one here www.biscottostones.com
You absolutely can, check out peddling pizza on Instagram and TH-cam, Adams been using the original dome, actually has two for the last three years for his commercial pizza business
Not very often, I have found that gas is a better option for more consistent, perfectly cooked pizzas! If I had a larger stone oven, I would use wood Moore but I think for the smaller metal ovens gas is the way to go
In the original dual fuel Dome you cannot remove the stones without having to take the entire oven apart. With the S1 model and Arc's you can remove the stones
S1 would be nice but lack of natural gas just smh none of these companies in this $1K plus range understand those of us with the money to buy this stuff probably have nice homes with natural gas connections in our outdoor kitchens.
You are not alone in this one Chuck, quite a few folks have viewed these same concerns. That being said propane is the preferred gas for making Neapolitan pizza because it gets a bit hotter faster, is more efficient and cost less but to your point if you have a nice built in kitchen with a gas line then you don't want t tank. They do offer the Dual Fuel in a Natural Gas version but it can be hard to find sometimes.
@@HarplandProductions bought an alpha moderno 3 since this. NG conversion kit which is what everyone should have at $1K and over price point. a different level oven then the Gozney but even so eliminating a chunk of the market with custom outdoor kitchens that are looking for NG prob not too smart.
Great video Matt . Imagine . It all started with the Roc box .
Appreciate that! Pretty crazy to think about it!
Thank you for the wonderful reviews. I can now purchase the one that is for us ( Black) Dome S1 . This is over the Arc Xl since we want accessories. 2:06
Please don't forget to use my link if you decide to go with any Gozney oven :) us.gozney.com/HARPLAND_PRODUCTIONS
Thanks for the video, I wanted to make sure I could use the Dome as gas only (like the S1) for the times I don't want to use wood.
Glad I could help, thank you very much for watching!
They hooked us with the RocBox and now we're addicted!!! They are so nice, I can't wait to add a dome.
I also just received their new Arc XL oven and will be testing it out this week. I would hold off getting a Dome to see if they upgrade it with some of the new features that are in the Arc XL oven, like the new burner and temp gauge.
I really want the Arc XL, hopefully I'll be able to get one@@HarplandProductions
we just ordered our dual-fuel dome, stand, and accessories as an upgrade to our bertello grande which we have used just about every weekend for the last 1+ years. the bertello is obviously a different platform which is great for what it is, BUT it has been very fickle when running as dual fuel (easy to burn pizzas). we have it dialed in to almost perfect after changing jet to a smaller size on the burner. so, yeah our new gozney dome will be a definite upgrade and will hopefully take our pizza results yet to another level higher. thank you for your videos.
Thank you so much for watching and reaching out! Glad you are making the switch, I think you are going to love your new oven!
Thank you for a great review and comparison on both models, but I still istick to my awesome Rockbox oven all the way. Cheers from California.
Rock on! You can’t beat those ovens either. That’s what I started with.
Cant wait i ordered a s1 last week and also have ooni koda 16 . Great videos
Good choice! Your going to love it
Thanks for the great videos - still rocking my Gen 1 Dome - excited to see what you think of the ARC
Can't wait to use it. After the Super Bowl I will open it up and get a review up ASAP by next weekend.
Glad you did this video for I could not find any pertinent info on the 2 being compared. I have 2 important questions that many will be interested in on this channel. 1ST ? If baking bread you should be able to put a small vessel of water inside this oven that would release steam as the bread baked just like you can do in a standard inside the home oven, what do you think? 2ND ? If wanting the smoked flavor in wood! Why can you not put water soaked Cherry wood or apple wood inside which will release those flavors inside the oven while cooking whole chickens or other foods? This oven will save you on mess and also less gadgets which tend to break over time. Also, like yourself, I like the outer shell much better in looks which will stay looking better longer and is much easier to clean and maintain!
You can absolutely add water to the oven and experiment with wood to get smoked flavors. I would just be careful not to get any water down on the stone. It would increase the risk of cracking it.
Can’t wait to see how you like the Arc+, and what you think it means for the S1. I always wanted to hold off for the Dome, but that Arc price is tough to ignore!
Yeah i think it's going to be in that sweet spot for a lot of people! perfect, size, price and quality. I am going to be the first to call it the Ooni, "Karu Killer"
Thank you for this comparison of the two Gozney Dome's.
However, as I don't need wood, I'm wondering whether the "Gozney ARC XL", which will be released in March 2024 and will only cost about half the price of the S1, isn't more worthwhile instead of the "Dome S1"?!
Stay tuned and make sure you subscribe, my arc XL was delivered yesterday, and hopefully get a video out by next weekend
@@HarplandProductions Please excuse my English; I come from Germany and am still learning the English language ... ;-)
But I have subscribed to your channel and always look forward to new videos here on TH-cam.
The new ARC XL will also be available in black and costs EUR 799.00 in Germany - an interesting price.
@@davignon3058 thank you very much for watching David, I greatly appreciate it. Yes I think it’s gonna be a very nice oven and for that price it should be one of the best ovens at that price range
Great video. How about a comparison- the original Dome vs any other oven in its price range? Or under $3,000.
The doom is by far the best oven under 2000 when you go over 2000 then you get a few more options. I would say Alfa would be the next step up.
Looking forward to your Arc review.
Can't wait! I will hopefully be filming it this Tuesday and have the video edited and posted by the weekend!
@@HarplandProductions On thing I’d really like to know about the arc is how that vent thing works versus the flue. I realize there is no wood burning in the arc, but I still get some soot build up when using propane on my dome.
Also please do a more NY style in the Arc if you can.
Hi Matt, thank you for the video. I'm having trouble igniting my Gozney Dome which I use with Propane. Do you suggest trying natural gas inside of Propane? If so do you know how I can convert the propane to natural gas?
You’ll have to have an expert converted from propane to gas. It requires a different component of the burner to change the pressure, from what I understand, they basically have to change the size of the hole from the gas line into the burner which increases the pressure to assure that your flame gets high enough with natural gas. The first thing I would do is try swapping out your propane tanks and if that doesn’t work, try swapping out your regulator and hose.
I've been using a natural gas pizza oven and probably going to get the Dome Arc.... How many times have you run out of propane when you wanted to make pizzas? Or do you constantly check your tank?
These ovens are pretty efficient, just like a normal gas grill. I can make around 100 pizza's per a standard US 20 lb propane tank. I have at least 6 tanks at any given time, and try to always have at least 2-3 full so i don't worry about running out.
Will you be getting the Arc? Love your content, I routinely make the BIGA recipe often!
Yes I am! It actually was delivered today😎🍕👍🏼🔥
I'm interested in your suggestion for a pizza oven, catering up to 50-60 pizzas max. The new Gozney Arc has a large opening, and I'm afraid it might lose a lot of heat... Would you recommend two Gozney Roccbox ovens or Pizza Party Emozione or Pizza Party Bollore, or something else?
Thanks so much for watching. They all make amazing pizzas and there are pros and cons of each. It really is going to come down to how you are going to set up your business and which style you like the best. You need to think about portability, are you going to have food truck or will you have to carry the oven around and move it around, will you have a table or will you need a stand, etc. The Bollore is the biggest but it also uses the most gas and it's very heavy and you need a least 2 people to move it and you will have to have a heavy duty table and then something to get it to the proper height. The original Dome is also very heavy and needs 2 people to carry but you can get a stand with wheels that makes it easy to move around and it looks nice. If you are going to be doing Neapolitan pizzas i would prob recommend getting 2 of that smaller Arc ovens with the booster stands, that way you can easily pack them up and set them on any table and you will have great fuel efficiency and temp controls
Have you ever used an Alfa oven? I was thinking about getting the Alfa Moderno 3 (rebranded name from the Alfa Brio).
Alfa makes some amazing ovens, the main issue is that they are at least 3 times the cost of the S1 Dome, the on sales cost of the Moderna 3 is just under $4,000 compared to the Dome S1 at $1,499. The alfa if made in italy vs China and is a step above Gozney regarding overall build quality but the cost reflects those 2 things. The Alfa is very wide and the stand is just basically a table and isn't high enough to get the oven opening to proper hight but it's a very nice oven.
@@HarplandProductions That is some very useful info, thank you! I was unaware that it can be manufactured in China as well - I’ll need to consult with the company supplying it before it is ordered. I’m currently building out my outdoor kitchen so was comfortable with eating the cost of a more expensive unit if it means higher build quality. It also appears it is more versatile in the sense you can stick decently sized dutch ovens in there, for example.
Any reason you couldn't put wood off to the side in the S1?
I get it's the propane-only version. but could you use the propane to light a piece of wood then move the wood to the other side? Thanks.
Beyond voiding your warranty, the S1 doesn't have the air flow vent in the stone floor on the right (non burner) side. this vent allows air flow and is also used to empty the ash afterwards. Could you do it, probably but there really isn't any reason to use wood in this oven, it will not add any wood flavor to your pizza because the pizza cooks in 60 seconds.
Sounds like Gozney put a lot of research into the new flame for the Arc … do you think they will transfer this over and upgrade the Dome ???
Looking to buy one but wouldn’t spend the money if an upgrade is coming soon.
Any insights?
Great question, my guess is that they will keep the DOME in it's newer S1 form factor, but incorporate the stone floor temp gauge and burner and make a multi fuel version and then have the Arc and Arc XL and possible end of life the Roccbox replacing it with the smaller Arc.
Do you get a wood flavor into food cooked in a Dome at lower temperatures? Like if I wanted to cook a steak at 600 degrees.
Yes when cooking other things besides pizza at lower temperatures, 600° is considered a low temperature for a pizza oven😎 then you definitely get wood flavor. Cooking the pizza at 850F you don’t actually get any wood flavor because the pizza is only in the oven for 60 seconds
Hello Matt,
Can you help me out to understand if you believe is possible to use the S1 stone to a Dome v2 ?
I know has missing hole on the right side, but is the stone same measurement ?
I’m not 100% sure I’ve never used the dome version two. If you need to replace your stone, I would recommend reaching out to these guys. Or you can order one here www.biscottostones.com
On your original dome, do you leave it out covered up when not in use or do you store it in an enclosed area?
I leave it out, covered year round
thank you!
Seen the Gozney Arc ? Is that the same as S1 ?
I am heating the ARC XL up right now to make the first 2 pizzas :) I will have a review video up over the weekend!
Awesome man ! Thanks Matt !!@@HarplandProductions
Can I use the Dome 1 for commercial use in a small pizza trailer ?
You absolutely can, check out peddling pizza on Instagram and TH-cam, Adams been using the original dome, actually has two for the last three years for his commercial pizza business
Matt, how often with the original did use wood to do your pies?
Not very often, I have found that gas is a better option for more consistent, perfectly cooked pizzas! If I had a larger stone oven, I would use wood Moore but I think for the smaller metal ovens gas is the way to go
So can you not replace the stones on the dome?
In the original dual fuel Dome you cannot remove the stones without having to take the entire oven apart. With the S1 model and Arc's you can remove the stones
Hopefully they come out with a Natural Gas so we can just install a gas line instead of running to the store for gas. Excellent video.
That would be cool! Or you could be like me and have a whole side of the house full of propane tanks 😎🍕👍🏼🔥😂
That would be cool, possible in the near future they will. That is how the original DOME was, first in Propane then in both versions later on.
Can you do a Gozney Arc vs Kiln-R review?
I will add that one to my list. But the kiln is going to be below all the Gozney products and probably below my pizza party oven also.
I'd like the S1 and its stand, combined with the Arc XL opening and lateral flame. 😢
My assumption is the new domes, and or S1 will eventually incorporate all the new functions and features of the arc XL
S1 would be nice but lack of natural gas just smh none of these companies in this $1K plus range understand those of us with the money to buy this stuff probably have nice homes with natural gas connections in our outdoor kitchens.
You are not alone in this one Chuck, quite a few folks have viewed these same concerns. That being said propane is the preferred gas for making Neapolitan pizza because it gets a bit hotter faster, is more efficient and cost less but to your point if you have a nice built in kitchen with a gas line then you don't want t tank. They do offer the Dual Fuel in a Natural Gas version but it can be hard to find sometimes.
@@HarplandProductions bought an alpha moderno 3 since this. NG conversion kit which is what everyone should have at $1K and over price point. a different level oven then the Gozney but even so eliminating a chunk of the market with custom outdoor kitchens that are looking for NG prob not too smart.
Sell me that S1! 😅 hello from San Antonio!
I may keep the S1, but I am probably gonna start selling some of the other ovens, so stay tuned
great video !
i recently purcahsed the S1, i love it !
did gozney send you a arc to review ?
Thank you very much! Yes, the arc xl arrived today!
Am I right in thinking you have more barbecues in your household than you have people…? 😂
My wife reminds me of this almost everyday 😂😂😂