Gozney Dome Oven - 6 Month Review!
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- เผยแพร่เมื่อ 23 ธ.ค. 2021
- I have had my Gozney Dome for just over 6 months and I am still loving it just as much as I did when it first arrived! In this video i try to answer most of the questions that you all have sent into me over the last few months! I also talk about the things i like and don't like about the oven!
For more info about my Gozney Dome Pizza oven
us.gozney.com/HARPLAND_PRODUC...
Please like the video and consider subscribing to my channel, it's free :)
Here is what i use to clean the outside of my oven.
Bar Keepers Friend Soft Cleanser and Non Scratch Scouring Kit
amzn.to/3yXbKt5 - บันเทิง
![[TH] VCT Masters Shanghai Playoffs DAY 2 // PRX vs G2 | EDG vs TH](http://i.ytimg.com/vi/T5j2XVcDFs0/mqdefault.jpg)
Fantastic genuine review. Thanks for sharing your experience with the Dome. I have a roccbox which is my favourite toy.
Thank you very much for watching Vincenzo! I love your channel and it made my day seeing your comment, your channel helped inspire me to create this channel . Always nice receiving positive feedback, thanks again 😎👍🏼🇮🇹
@@HarplandProductions wow thank you 😍😍😍 i just discovered your channel and its awesome. I can feel your passion for pizza. This reciew is the best dome review on youtube. I have a woodfire oven called Fontana Forni Mangiafuoco and I am thinking if I should switch to the dome? Or maybe I keep both 😄
@@HarplandProductions you should try Vincenzo’s cavatelli recipe, so easy, so good!
@@anthonyfarone420 will check it out
@@HarplandProductions how do i get one of your turning peels? I can add to my collection thanks
Thank you for this review. Very detailed and informative!
I appreciate you taking the time to let me know, thanks for watching!
That whoomph when the fire lights is so satisfying!
I agree :)
Great video. You really give good detail in your thoughts about this oven. Great information. Merry Christmas🎄
Thank you very much, merry Christmas also 🎄
Good to see to back online!!! Another great vid… The oven’s still looking fantastic. Best seasonal greatings to you and your family
Thank you very much! 🎄🎁😎
Thanks for this. Great info as always. I am still waiting to be able to order a done. I never thought it would take this long but that’s life. For now, I have to live vicariously through you! Thanks again for the review and the honest, detailed info. Looking forward to your next vid. Happy Holidays! Cheers!
Thank you very much! Happy holidays to you too 😎👍🏼
Wow! Fantastic review!
Thank you kindly!
Great video 👍 . We definitely want one . Have a great Christmas 🎄 .
You too! Thanks so much for watching Dave!
@@HarplandProductions I am going to wait maybe 2 years to get one . So it is available and perfected . We love our Roccbox .
Thanks for the well thought out practical and honest review. The Dome is such a great looking outdoor dual fuel oven. Like you I was excited reading about this oven and seeing all the videos from Gozney - imagining all the possibilities for breads and meats. All the addons and possibilities they planned, particularly for steam as well as the temp probe for roasts will be great to see when released. I'm from AUS and Dome stock hasn't reached us here yet but hoping 2022 is a better year for global logistics :) Couldn't wait... RoccBoxing in the mean time. All the best.
Glad you have found these videos helpful! From what i hear AUS and Canada are next on the list, so hopefully the Dome Gods will be smiling on you soon :)
Another great video! Thank you for this. Our patio is almost complete and we are ready to setup the Dome at our house in Austin. Super helpful! Would be interesting to see how the taller flue does and how you were able to do it. Keep us updated. Merry Christmas!
Thanks so much for watching, I am excited for you to get your Dome up and running! I will keep you all posted on the flue!
Best review of the Dome online, thanks.
Thank you very much, I greatly appreciate it! Thanks for watching and letting me know!
For those having issues with the gas burner, another issue that can happen is if you turn your LPG cylinder on too fast the regulator will think it's a leak and block flow. Just barely crack the cylinder open and give it a second to fill the regular and line then open the cylinder all the way. This works with any LPG regulator.
Thanks Brian!
My dad has the identical issue with his regular gas BBQ with the pressure issue….so, probably more a gas line issue.
awesome review mate, cant wait till i get my hands on one, been waiting ages
Thanks so much for watching! Hopefully you will get yours soon!
Thanks for your reviews... Super spot on! Just got my Dome and looking forward to making my first PIZZAS... Thanks Again!😀
Thanks so much for watching, good luck 😎👍🏼🍕🔥
Just got my LP/Wood dome. Making pizza this weekend to test out the oven! Thanks for these videos.
Hope you enjoy your new Dome, your are on the list to win! A lot more giveaways coming! Thanks for watching
Fantastic! Thank you so much for replying. I have a roccbox. Love it. I’m looking forward to your unboxing!👍
Any time! I have a handful of other videos that will be coming out soon for a new oven by Everdure (Kiln) then the new Dome is up next :)
I finally got mine ordered and I can’t wait!
Very excited for you buddy!!!!😎👍🏼🍕🔥
@@HarplandProductions 🙏 😁
This considered review after 6 months was great. Thanks for not just proving hyperbole and creating some well thought out content!
I appreciate that! Thanks for watching!
I have watched all of your Dome videos and decided to dive in and ordered mine this weekend from a local dealer in NYC. I appreciate the time and detail you have invested to ensure your reviews and cooking experiences are unbiased. There is no such thing as a perfect product for everyone but truly believe this is a close to perfect for most of us that enjoy cooking outdoors.
Thanks so much for watching Ricardo, I greatly appriacte it! Please stay tuned over the next few weeks, I will be giving away a ton of DOME accessories from Darebuilt and NU2U!
Top review. Well done. From Melbourne
Awesome! Thank you! Really appriacte you taking the time to let me know¡
Awesome review.
Thanks for answering my question of gas consumption.
I was able to order one on the December drop, should be here by March.
Thanks for watching, excited for you. Have a wonderful Christmas 🎄
Thanks for your video. Really helpful. I wish they had support for NG as we already have that coming to our backyard. Made life so much easier as no need to get the refill the tank.
Thanks for watching Bobby, a standard 20lb propane tank lasts me about 10 pizza nights!
@@HarplandProductions - I checked their website and it looks like Gozney does have NG model which is great.
Thanks for sharing, great video. ive just ordered one.
Thank you very much for watching, hope you enjoy your oven
Thanks a lot from France for this Nice review👍
Thank you very much for watching, France is a wonderful country 😎👍🏼
Thanks for the detailed review! I agree with you about the accessories, looking forward to them being available. In my opinion the door and the steam injector are a must. Without the door it will be real difficult to control temperature when cooking non pizza dishes.
Thanks so much for watching Ken! I agree, hard to keep the temp consistent at low heat without the door
Agreed. I also think the Mantle should have been included for the cost of the dome.
@@Jbiglin Yeah out of all of the add ons, i really want the Mantle, I think it should just be a built in one
Finally got my Dome this last weekend! First pizzas were amazing, even when cooking them in 10 degree F weather!
Great to hear! I am working on the Step #2 video right now, hopefully have it posted by Wed. this week!
Thanks for another great Dome video. I can not wait for mine. I'm batch 3 in Australia and still waiting. Gozney say mid January and I will get mine.
Thanks for watching Josh! Hopefully you’ll get yours soon!
I finally got mine!!! I'm currently curling the stone. I'm so excited!!!
Great review thank you. I had same problem with bottom shelf although for mine it was just one side of the bottom shelf that was effected. It was clear that it had not been fully treated. I have written to Gozney and am arranging a replacement. Definitely not your fault that shelf has weathered like that.
Thanks so much for watching and letting me know about your shelf Richard! Have a wonderful Christmas 🎄
Eagerly await these to hit the shores of Canada.......
Thanks for watching Adam, I believe Canada and Australia are the next up!
great vid thank you. waiting on thenext drop to get mine
Thanks so much for watching Scott! Keep me posted if you get one!!!
Your reviews are fantastic, I hope Tom Gozney takes your opinion into consideration, regarding the updates that the Dome needs it. I will buy mine at the end of the this year, because the stand is not available yet and I will wait for everything to be available to send it to Portugal. I will ALWAYS check your channel for more advises.
Wow, thank you so much for the kind words Rinaldo! Muito Brigado!
Nice review. You must be a popular guy in the neighborhood! I only make one at a time to this isn't for me, but again appreciate the review.
Thanks so much for watching! Yes pizza night is getting quite popular!
@@HarplandProductions PS: I forgot to mention that have an Ooni 12 and the first thing I did was put it on a mobile shelf and raise the oven mouth to 60". Plus I have a flashlight mounted so it shines right in there so I can really see how it's cooking at near eye level. I agree, cooking at table top level and in the dark is the pits.
Hi, we just purchased a G Dome based on your wonderful review. Haven't fired it up yet or purchased utensils, so we would love anything you could send our way. Excited to start making authentic wood fired pizzas! Thanks for your videos!
Thank you very much Norm, I greatly appreciate you taking the time to let me know! I will add you to the list!
Love my Roccbox. merry x mas :)
Merry Christmas to you also George!
Very interesting. Thank you.
Glad you enjoyed it! Thanks for watching!
Great info, I’ve been binge watching your Gozney Dome videos. I’ve looked at outdoor ovens for years & since the dome is now available in Canada 🇨🇦 it’s really tempting. My local dealer sells Alfa & they are really nice but wow $$. We’ve been making Friday night pizza for a while now but also enjoy making bread. My only thing with this is can I make a plain white bread 🍞 in a lodge cast iron bread pan. If I’m not cooking indoors it goes on the BGE. Opening on dome is 4.7 , internal 7.5 so not sure what to think about it. I can always make Blob Bread 🥯😂
Thank you so much for watching and letting me know! Yes, a good oven can cost a lot of $$$ but for me they are well worth it! The bread pan would work but you're going to have to be careful how much dough you put in it or it will be fun trying to get it out :). This oven is really designed as a pizza oven that can also cook other things, for bread it's more for for round loafs without a pan, etc. let me know what you decide
Have you made a “Loaf “ of bread in the Dome ?
Great content. I appreciate the wholistic feedback and just not the fanboy experience.
Thanks for watching and letting me know, I appreciate it!
Appreciate your videos, super informative and well done. Just got my Dome and will be doing my first bake tomorrow. Have you tried larger pies when cooking with wood, like 14 inch? Seems it might be too tight.
Thanks for watching and letting me know! I haven’t made any bigger pizzas, mainly because I only have 12” peels! You could get a 14” in with wood but that’s probably the max
Very very good video. Thank you. For all the info. I now want one :-)
Thanks so much for watching Marc, I appreciate it!
Wow 6 months already :)
Yeah, hard to believe, time flys when you're having fun!
Been waiting for this thing to go on sale for forever 😫
Hey Thomas, thanks for watching! Make sure you put your email on their list so you get notified when orders are dropping
Very nice pizza oven, and it's nice looking as well. I'll be sticking to my ooni koda 16 for now. It's a third to a fourth the cost of the gozney, pre heats faster and still makes a great pizza. Maybe when it's time to replace my ooni I'll see if they've dropped the gozney price by 50%...lol. I have made really good pizzas in my regular home oven in oiled pans, but for a great neapolitan pizza I love my ooni. I'm sure the gozney is probably a great oven, but it's not worth paying three times the price of the ooni for almost the exact same results to me. I'm also thinking the ooni koda 16 is more fuel efficient during the cook and with a shorter preheat time.
Hello James, thanks so much for watching😎👍🏼 I agree, i used my roccbox for the first year before making the upgrade!
Just got mine today (Christmas 2023) and am really looking forward to using, even more so after watching your videos. I will likely be back with more questions and comments, but for now, what make/model is your stainless steel prep table? I want one! 😄
Hope you enjoy it! Thank you for watching!
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
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FANTASTIC
Thanks Rocco, appreciate that!
Great job on this review! I ordered my dome on March 1St along with a few accessories including their wood fuel. Do you use the Grozny wood or another source? I’ve seen the Love Logs and like their Dome specific kits but they don’t ship to the US currently.
Thanks so much for watching and letting me know, greatly appriacte the positive feedback!
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 :)
Roccbox & Dome = Small Wood Kindling - USDA Certified Kiln Dried (White Oak, 05-06in Tiny Pizza Wood)
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Roccbox & DOME = Larger Cooking Wood Logs - USDA Certified Kiln Dried (8inch Pieces, 25-30lbs - White Oak)
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DOME = B & B Charcoal 00132 Wood Smoking Chunks, 549 Cubic Inch (I also use these some times)
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Roccbox & DOME = Tumbleweeds Fire Starter, 70 Pieces. Natural Fire Starters
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@@HarplandProductions thanks for the info and great job on your videos! 👍🔥🌶🍹🌮
If Nu2U builds a ledge , can rest pizzas while cooking more than one at a time and also have one on deck ready to launch. Like an r-5 shelf for the dome :)
I am sure they would try to make one if they could get their hands on one to use for measurements!
Great video. I have a Roccbox right now - what would you say would make it worth the upgrade? Disappointed about the accessories not being available. I make a lot of bread, so I was looking forward to that.
Hello Dan, Thanks for watching! it really comes down to how your going to use it, if you only like to cook a few times here and there and it's just going to be a couple pizzas or a loaf or 2 of bread then the roccbox can meet all of your needs. Also it comes down to room and if you need or want to be able to move it around, etc. I also just love the look of the dome and it's a focal piece of my patio on pizza nights :)
thanks for a great review its good to know about all these things before i get my dome thanks again.
Glad to help! Thanks for watching Philip!
Thanks for the information video. I have a quick question regarding burning wood in the oven which I have not been able to get resolved. When you burn wood in the dome its suggested moving the burning wood to the left then the right. To heat the dome evenly. Obviously, this leaves fine ash on the hearth (cooking surface). How do you clean the fine ash from the hearth before lunching the wet dough pizza?
Hello Paul, honestly you really do not have to move the fire around so much, you really only need to move it around the first few times to cure the oven then after that you can either start the fire in the middle then move it to the right side or if you have time to let the oven heat up all the way you can just light it on the right side to start but it will take a little extra time for the center to heat up, maybe an extra 15 min. You can watch my wood fire dome video for how to clean the ash off before launching a pizza, just make sure you use a 100% cotton town for this method so it doesn't melt!th-cam.com/video/KYHuOd3BlQA/w-d-xo.html
Thanks for the review! Defintely think the door should be part of the oven purchase (not an add-on) and the mantle and arch should come built-in. A very pricey oven to not have those accessories included.
Thanks so much for watching, the good thing is that those are not needed to make great pizza. The door is a nice to have if you want to bake bread or slow roast meats and for that one i agree, it would be nice for it to be included!
Great intro
I appriciate that!
At this price point, they should come with those accessories. Not everything, but the shelf and door should be automatic. They sell you something and they leave things that they know that you're probably going to need off of it so you'll spend the extra money on those accessories and they are not cheap.
Hello Scuba J. I agree i would have loved to see the shelf and door come with it, I would have even paid a little more upfront to have it included.
Reminds me how games and modern DLC function.
@@docwiz Yes, everyone is greedy anymore. They sell you a $60 video game and over the course of a year or two before the next game comes out. They want to give you 10 and $20 add-on packs every month. So you're technically going to spend a few hundred dollars on a video game now and when you're done playing it all that money is gone. And it's how everything is. If you have a certain podcast you want to listen to, they want you to subscribe and pay them up free fee. Nobody just sells something anymore. A three or $400 KitchenAid mixture that has all these attachments. They give you no attachment with it. You just get the unit and then you get the by all the attachments. I mean give us something sometimes. A shelf? I'm paying this kind of money for a grill and I have to pay extra to get a shelf on it? I've always said you wouldn't be able to have a bank big enough to hold the money if a company actually went out and tried to create a quality product and did everything they could to give a customer a super amount of value for their money and then stand by that product. It seems like everybody out there wants to make everything is cheap as they can and sell it at an inflated price or they want to make it reasonably durable and sell it at a ridiculous price
I was just going to say that! Door should come with the oven automatically and the mantel and arch should have just been built in as part of the overall design (no brainer). It's a bit of a low move from Gozney.
You clearly haven't seen how expensive other traditional pizza ovens are
I’d be interested in seeing how the taller flue works out. It seems most people online switch it out immediately so someone with 6 months of the regular flue would have a better feel of it’s the taller one is worth it.
Yeah the 7” stock one work great but I will definitely try some other sizes out!
I will keep looking.
Open up your ash tray when you are running on wood and you won't get the soot on the front. When they issue the new trays this should be less of a problem. I pull mine out about half way when I run mine. Also if you want to run charcoal you can buy the webber charcoal briquet holders 16" fit nicely on either side and you can pop small chunks of wood on top.
Great idea, i will definitely give that a try next time!
I actually like weathered look!
of the wood or my face :) Thanks for watching!
@@HarplandProductions both! Can’t beat a good beard!
Great review. Thank you. To bad they’re not available at moment. Also what is the approx weight with stand.
Hello James, thanks for watching! On Gozney.com they show up as in stock, depending on what model, looks like only the dual fuel white is! It’s around 300lbs on the stand!
@@HarplandProductions thank.you will check it out again.
Love your reviews! Are you very familiar withe the new S1? Specs? Or anything
Hello Ricky, first off thank you for watching and secondly i have a new S1 sitting in my garage that i am going to be unboxing hopefully this upcoming week to test out and compare to the original Dome so stay tuned!!!
Love the videos! Where do you get you kiln dried wood? I had to order off Amazon, and they sent me a pitiful amount for $50 😑😑😑
Thanks so much Alex, I have also ordered from Amazon and Yeah $50 dollars is the norm it seams. Gozney also has boxes of wood for $29, I haven't tried them but from what it's showing you should be able to get the DOME fire started about 8 times give or take for that amount of wood, depending on how dry your larger logs are us.gozney.com/products/roccbox-wood
Hi! I’m from austin and waiting for my dome. Your videos are so great and informative! I have a question--where do you buy your wood?
Thanks so much for watching! Stay tuned I’m always giving away things for the Dome and it’s much easier to give them to people here in Austin!!!
Tumbleweeds Fire-starters Value Pack - Frontier (2 Pack)
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Smoak Firewood Cooking Wood 8” Logs
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Smoak Firewood Cooking Wood 5”-6” Logs
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@@HarplandProductions thanks so much! And will do :) I just followed you on insta too!
@@linhdepvalun thank you very much 👍🏼🍕🔥😎
Very good review. I've been considering one but it's a bit pricey. You'd make a good sales rep for the company. I've made up my mind. Thanks
Thanks so much for watching and taking the time to leave a comment! I like to be independent. That way I can give you guys independent and honest reviews about all the products I use!
Thank you for the detailed review. I received my Dome about 6 weeks ago, and so far I’m quite disappointed. I’ve tried making pizza three times, and have not yet eaten a single pie . The edges of the pizza and toppings are burning before the dough is cooked. I’ve tried using dough from two different Neapolitan pizzerias , as well as using the Gozney dough recipe that came with the oven . After my initial failure , I thought that I may not have allowed the stone to heat up sufficiently ( 1.5 hours ) to 868 degrees . So on my second and third attempts , I let it heat up for almost three hours. I also tried making mini pizzas vs 12” pies , kept the toppings to a minimum with very little sauce . I stretched the pizza to various thicknesses, from super thin to medium thin . I tried lowering the flame as soon as the pizza was in the oven , but all attempts yielded terrible results . Any idea as to what may be causing this ? I’m a fairly decent cook , but inexperienced when it comes to pizza making .
Sorry to hear that! There are quite a few variables but seems like you are doing things correctly. I keep my stone at 850°F are you using a laser thermometer to gauge stone temperature? Even if not, if the oven is pre heated for over an hour, stone should be ok! You also have to make sure you’re turning it very fast. After launching the pizza you have to turn the pizza A half rotation at the 30 second mark then keep an eye on the entire pizza letting the other side cook maximum 30 seconds then turn the pizza if there are any uncooked areas. If you’re doing this the only thing I can think of would be the dough hydration, The less water in the dough with faster it burns at high temperatures!
@@HarplandProductions Thank you for weighing in. I have thought of the dough hydration as well , and I think that I e been working with high hydration dough , perhaps too wet . I may try a New York style pizza next time .
@@katniss4670 I have a feeling you are putting too many toppings on your pizza. Which is forcing you to leave the pizza in too long, this burning your crust. Also I would recommend you try using caputo pizza flour. Some flours burn faster than others.
When cooking pizza think about how wet your ingredients are. You need your ingredients to dry in the short 1.5 min cook time. Therefore you need to cut your ingredients the right size to allow this to happen. Cut the cheese in cubes. You’ll have to play around with the size of the cubes until it works. I don’t top my pizzas with lots of raw veggies cuz they won’t cook. If I want to use a lot of veggies I pre roast them in the oven before putting on the pizza.
Italia squisita TH-cam page has a lot of good tips about pizza making. This should help you a lot. I have a gozney dome and it works well
Great video. Mine just arrived, wood only. I will only be an occasional pizza maker more wantt to use it for wood fired meats, and certainly looking forward to the door to do low and slow. Other than your video and others cooking steak, i cannot see much content on other meats. How wide is the aperture? could i fit a rib of beef or a large whole chicken in and a skillet pan ? Thanks in advance and best wishes from Cambridge England...
Hello Noel, first off, thank you very much for watching! before anything i would take your time to cure the oven, I would build a very small fire and let it cure on low heat for a lot more time they Gozney recommends in the manual, for me it's better to be safe than sorry with the stone, especially in winter time, with the extra cold and moisture it's better to burn it on low for at least a few hours. Check out my steak and salmon videos for other cooks besides pizza th-cam.com/users/HarplandProductionsvideos for the Steak one, the next time i will not reverse sear it but just go high heat and flip it once, etc. Its definitely big enough for a roasting pan and whole chicken and you could put a standard backing pan / cookie sheet in and do ribs
@@HarplandProductions that’s brilliant - thanks so much for the advice - will go for a long slow cure on Sunday before firing it up properly. Cheers Noel
@@noelyoung3579 Hopefully you got your oven all up and running!
This video confirms the need for a full length cover.
Thanks for watching, yeah I think they may need to revisit the cover or make the bottom shelf heavier duty
What cover do you use? I don’t see one on the website. Nice review 🍻
Thanks for watching Chris!
My Table is 60” X 30” with Caster Wheels - Here is a link
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
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I like the flame on the roccbox…i think i will like this bigger version
It’s great to have the extra room! The burner on the Dome is even more powerful! Thanks for watching!
Great video. Gozney dome has moved up on my list for which pizza oven to buy. I am really only looking for a gas oven. Do you have any comments comparing the Gozney to the Alfa Gas Nano or the Ooni Karu 16" Gas oven? Thanks, HB
Hello HB, Thanks so much for watching! The Dome is pretty amazing, and compared to the Alfa, it's still a few hundred $ less, so with that savings you could order the stand and peel, etc. The Alfa is also a great oven and they are very high quality, the stone is better on the Alfa. My one complaint about Alfa is that the the stands are very expensive and they are too low, they are all standard counter hight which isn't ideal, tables / stand really needs to be at least 6" taller to make the oven opening so you don't have to bend over to cook pizza. The Ooni Karu 16" really isn't at same level, it's a nice oven but still doesn't have the best insulation, the stone is much thinner and requires a door to retain heat and has the burner in the back which isn't ideal because you can't see if the pizzas burning in the back so you have to keep an even closer eye on your pizza!
@@HarplandProductions Thanks for those comments. I have a custom furniture shop, so I plan on making my own cart. I'll drop the Ooni and try to decide between the other two. I can't wait to get started. I plan to learn a lot from your channel. Thanks. HB
In the UK they have stopped taking orders until they catch up. Obviously not great that the accessories are also long delayed. I am torn between wood only and the dual. I am not in favour of gas BBQs so wondered how much you use the wood? If you do, do you find that the pizza has a very BBQ smokey taste ? The dual fuel in the UK is £1,500 and the wood only £2,100.
Hello Debra, first off thank you very much for watching my video, i greatly appreciate it! I would recommend opting for the dual fuel model. Cooking Neapolitan pizza with gas isn't the same as using gas for a BBQ and with Pizza it's virtually impossible tell the difference in taste and flavor between gas and wood because the pizza only cooks for 60 seconds, you definitely smell the wood while burning the wood but once the fire is burning at 400C+ at that heat there is also little if any actual smoke so it's really just heat your getting from the wood. That being said, using wood is fun and make for a better experience but it also requires a lot more time and effort, with gas i can start heating the oven and while its heating up i can start getting everything ready for pizza and not have to worry about keeping the fire hot. When i have time on the weekends wood is fun option, when i don't have time or just want to make a couple of pizzas then Gas is the best. Great to have both options in my opinion! Best of luck, let me now what you deicide.
Mine arrived with the right part of the floor not being flush. So there is a small lip thats annoying. Also during first cure it cracked. I don’t use high heat and haven’t taken it above 500F yet. The face/opening isn’t installed correctly and smoke actually comes through joints between it and the main body and I’m sure the insulation is being damaged by smoke leakage. But it functions and I waited so long for it I just keep using it until it can be warrantied.
Hey Eric, sorry to hear that! Sounds like it might have been dropped or damaged in transit, causing the bending and hairline cracks that busted when it heated up! I’ve heard about this from some of the original shipments but haven’t heard this happening within the new ones. When did you get yours?
@@HarplandProductions Got it back in September 2021 although it took me a month to get help in setting it up on the stand I made for it. I got it to bake bread and cook outside, not really for pizza. Still waiting on the door and water cup but i make due with a steam pan and extra fire brick to cover the front.
Just got my oven today. Looks great but I notice that the chimney doesn't fit flush to the top of the dome. I want to push it down but I'm afraid I'll break something. I noticed yours is the same.
Thanks for watching! Yes, you are correct, it shouldn’t go down all of the way, so don’t push 😎 just set it down in! Hope that helps!
Hey, i wanted to ask you if I can also put some little wood pieces in the oven just for the flavor while the gas is activated ? Does the wood destroy the oven ? Greetings from Franfurt ✌🏼
Hello Lian, You can absolutely put some of the little wood pieces in the oven while using gas, but you would need to put the wood on the opposite side of the burner to prevent any ash from getting into the gas burner!
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!
I’m not sure that’s a gas [pressure] issue. I thinks it a matter of bleeding the air out of the line first? Awesome review. Merry Christmas!
Thanks for watching John, you’re correct, that’s probably a more accurate way to explain it!
@@HarplandProductions I’d be curious to hear your thoughts on the pros/cons to upgrading from a Roccbox.
@@johnfranzen4820 check out my other video , th-cam.com/video/tKcPSoK8WzI/w-d-xo.html it really depends on you, if you only make a couple of pizzas at a time then stick with the roccbox, if you like having people over and cookding pizzas all night then the Dome it is! I think it's more fun to make pizza in the Dome, with the extra space it makes if much easier to launch and turn, etc.
Great tips! Just got mine after pre-ordering in April. Got the Gozney dome cover but anyone find a cover that will cover the stand and the dome?
Glad you finally got yours and thanks for watching! The company had reached out to me a while back but the issue is none of them have an oven or stand for the proper measurements and fittings to be able to design one
All the smaller propane ovens seem to burn the pizza on the fire side, requiring turning the pizza 3 times per cook. How does this oven preform with heat location... Thx,
I agree with you David, all of the small portable / high heat pizza ovens typically have the burners in the back and there isn't enough room to move the pizza away from the flame like you could with a bigger oven. Both of these things can easily cause you to burn your pizza. The Dome is great because you have twice as much floor space so you can move your pizza over away from the flame if needed and the burner is on the side like a traditional pizza oven, which means you can actually see the side of the pizza by the flame and turn before you burn!
Hey so whats your take on cooking at a low temperature? I almost exclusively make NY Style pizza and need a lower temp in the 500 degree range. Can you achieve that with this. REally trying to get a crispy crust and know some of the other smaller high heat ovens don't let you get there. Great review by the way!
all of these types of ovens are going to be primary designed for Neapolitan Style but NYC isn't impossible it's just a bit more work to keep an eye on the temp, you will defiantly need to always keep the burner on low and more than likely have to turn the burner periodically to maintain a sub 500F temp. For NYC electric ovens are typically the easiest and you can do that in a traditional home / kitchen oven without any issues but it's not as fun as cooking in a pizza oven. you can always use wood or lump charcoal then once it burns down a bit it's much easier to maintain low temps for an extended amount of time! Hope that helps!
@@HarplandProductions Agree not as fun! Which is why I want one, but also have been holding off because of the above. Thanks for the response!
@@svogelsong any time buddy! Let me know what you decide!
I wonder, could a person take a piece of aluminum foil and kinda hand crimp it to the upper face of the oven to create a barrier protecting the oven from the smoke stain? I used to do this on my deep fryer keeping all the oil splatter off my control panel. Worked great and no clean up of control panel.
Hello Terry, there really isn't anywhere to attach foil but it's not too big of a deal, the front of the stove is very easy to wipe clean and it really only get's dirty when burning wood.
I’ve upgraded from the Roccbox to the Dome. Not that much of an upgrade in my option. Poor heat retention with the door on Gas heat up and floor cracked badly within 3 wood cooks.
I’d recommend buying a typical wood fired brick oven if you’ve got the space. Gas is convenient but cooks the same as the Roccbox.
Gozney claiming the floor will crack, and my crack is within tolerance which is disappointing.
Sorry to hear your oven isn't working out for you. Mine has been amazing for going on it's second year and no issues with crack or heat retention, mine will stay hot for hours after the burner is turned off.
Thanks!
No problem!👍🏼🍕😎
Have you had issues with any movement in your floor stones, not cracks? If you go/join the Facebook page there are a number of report of that after using wood the stones on the right side pop up about 1/4 in. In some cases that's followed by cracking but one case I read about just involved the stone on the right rising up. Gozney is repairing but thought I'd ask.
I bet you could rig something to allow the vent cap to float above the vent, that or rig something with tin foil for rainy days. That's what I do with my Big Green Egg.
Thanks ElGreco, appriciate your support and watching these videos! From what gozney has told me, these stone / floor issues were due to the first shipments not being packaged and delivered properly and had structural damage during shipping which caused hairline cracking in the stone and when at high heat with wood it caused them to separate and move. This should have been fixed. I haven't had any issues. I will have to experiment with the cap to try to rig something up!
have you used gas to heat it up, then switched to wood for the cooking period?
I haven’t, the hard part about doing that is that you need to remove the burner grade then put it the burner cover puck to protect the burner, which would be much harder when hot! I find it’s actually easier to get the oven to temperature with wood then gas. Once you have some hot coals and throw a couple A large pieces of wood it gets up the heat extremely fast
I ordered a dome on the December drop, I am upgrading from an Ooni koda 16 that I had for just over a year. I have been watching your videos and will keep watching. Thanks for the information
Thanks so much for watching Anthony! I glad you took the time to let me know!
How long does it take to heat up after the first “cure”?
@@anthonyfarone420 it all depends on the outside temp. Min it usually takes about 45 Min to get the stone to 850F i usually give myself 1 hour to be sure
@@HarplandProductions hi i got the dome yesterday. I made my first pizza and launched it at 825 degrees the bottom didn’t leopard up as well as i thought and a little under cooked. Do you lower the flame after you launch or not? I will have to give the dome a 45 warm up. Any other advice you can provide? I am using 72% hydrated dough and am comfortable with that. The dome is awesome! Thanks in advance. Also did you remove the straps?
One thing I realized is the cost to manufacture this thing is probably around $300 excluding import, shipping, etc. I figure this number considering the prices other manufacturers like Ooni can sell their ovens (40-50% sometimes employee discount for retail stores in the U.S.) and not lose money. There was a checkout code that leaked where REI employees (or those use a fake rei email address) could buy ooni ovens and accessories at 40% off.
Bertello napoli was on shark tank and proclaimed their cost to be $83 shipped including perforated peel, and dual fuel with gas burner.
Not surprised if you eventually see a similar dual-fuel pizza oven like this in the $800-1000 range.
There seems to be a renaissance of pizza ovens right now ( so many models even coming out within the next few months) that this one will eventually have a competitor and likely quite soon. Solostove pi launches march 14th and ooni hasn't put out an oven in 1 year so they may announce a new model soon.
Thanks Mo, for sure there is mark up on the price. I am not too sure about the $300 price point seams pretty low because some of the components in the DOME are top tier, just the gas burner alone retails for around $1000, and the commercial grade insulation and stone are both also very expensive. shipping alone is another huge cost. This oven is around 300 lbs when boxed up and it has to ship on a wooden crate / pallet via a freight carrier, that alone can add hundreds of dollars. Agree with you that other companies will definitely start making cheaper versions but for sure they will cut corners on the quality of components, like Bertello, that oven is as cheaply made as possible and I have had several smaller companies send me their ovens to test and review (selling in the $300-$400 range) and they were honestly horrible, very cheap steel and stones without any insulation. The solo stove was pushed back to probably summer now due to material constraints but hoping to get one to test out soon.
@@HarplandProductions On alibaba commercial grade insulation (ceramic fiber not sure about the calcium silicate they use) is really cheap. A couple of dollars for the whole oven. Cordierite stones are quite cheap too if you manufacture yourself.
I bought a 15" pizza stone for $8 at lidl in the US and a grill top pizza box (ala bakerstone) for $30-40. Can't remember. That shows the kind of markup considering bakerstone box was $130 and a similar stone at the time on amazon was $45.
I think these ovens have hefty markup because they are not available in retail and are a relatively low volume product. They have to spend a fair amount on marketing just to sell any of them.
@@HarplandProductions update: did a bit of research:
Calcium silicate insulation is less than $5 per kg. No idea what it weighs or how much they are using but it looks like a sizable piece. I would estimate $50-70 for the stone, calcium silicate and ceramic fiber blanket. The burner I would guess is in the $100-120 additional range which includes all the components many of which are not too expensive. The burner is the most expensive I would guess around $30 based on various high end aliexpress burners.
304 stainless is $0.50-0.75 per lb.
Not knowing anything about manufacturing costs I know would guess maybe $350 for wood only and $450 for dual fuel
That doesn't include freight from china, import, shipping, etc. which is probably $200 per oven.
$600 seems low but the oven has 5 year warranty on the stone (which is not easy to replace when it cracks) and customer acquisition costs are probably very high.
@@overnightclassic2 are you taking any other cost into account? Building rent or mortgage. Labor (one of the biggest). Insurances. Taxes. Permits etc. Loss due to manufacturers error. The investors or owners also need some profits. Then there is research or development cost of new products or improvements. I used to look at just material cost until someone pointed out all of the other cost in manufacturing.
@@fredbecker607 No but that's not the point. Because i'm just looking at raw cost.
I had some sauce leak through the dough producing a black residue. What is best method to reduce the black residue? Thanks
Really the only way to get that off is to crank the burner on high and let it self clean for a couple hours
Can you use gas, then add pieces of wood to get benefits if using firewood?
Absolutely, but using just gas works great also, adding wood really doesn’t add much wood smoke flavor because the pizzas are only in the oven for 60 seconds
The reason the pilot is taking long to light.. is every time u unhook that propane hose from the connection, air gets in the pilot tubing inside the oven. So you need to purge out that air pocket then it will light right up.
That is correct, that's one of my little complaints about this oven, you have to disconnect the gas line to be able to put the cover on. Thanks for watching!
Hi mine won’t get past 570 degrees. Stone is cracked will that hurt the temp getting higher ?
If it’s not getting up to at least 950°F there’s more than likely an issue with either the propane tank, your gas regulator attachment for the tank, and or worst case the actual burner. The crack stone does not impact temperature or cooking at all it’s really more cosmetic.
How do you keep the floor of the oven so clean? My Dome is only 1-month old but the floor has much more soot coloring.
Hey David, thanks for watching! There are a few tricks to keeping it clean, 1. make sure you don't tear the dough, any leak of sauce and cheese will make a mess. 2. Make sure your using a perforated launching peel, a lot of the black is going to be from burnt semolina on the bottom, with the perforated peel the excess falls off! 3. after each pizza i use the front edge of my launch peel to scrape any excess burnt semolina to the back of my stone before the next pizza. 4. this one is the easiest and best one, after your done making pizza, crank up the heat and just let it burn on high for 30-60 min this will, "Self Clean" the oven and the stone will look brand new!
@@HarplandProductions Thank you!!!
@@davidhuberman5391 anytime
I’m curious if anyone that has/uses the natural gas has any issues with the gas cutting off? I have another brand oven and I was considering getting rid of it because I make one pizza and then the natural gas burner shuts off. If the Gozney doesn’t have this issue, I might purchase it.
I haven’t heard of the natural gas version of shutting off!!!
I'm a rooftop entertainment design/builder. We sell these Gozney pizza ovens pretty regularly. They are so well built. Mostly applications as it sits on top of our granite counters, not on a cart. But the oven quality is the best I've seen. And I also sell Kalamazoo and firemagic. Just a comparison. Kalamazoo oven 8k and Firemagic although Super duper cool looking sits at 6k.
Gonzey is a steal compared to those and in my opinion much better quality. Don @ Chicago Green Design
couldn't agree with you more Donald! Thanks for watching!
Received my dome yesterday, like you said I’ve been running it on low. Cooked some pizzas tonight but not at crazy hot temp.
Thank you very much for watching Dennis, so glad you got yours right before Christmas. Hope you enjoy it let me know.
any chance of doing a video on Chicago Deep Dish pizza or Sicilian square pizza ?
I find that it’s almost easier to make those styles of pizza just using your home oven at 550°F. These pizza ovens and burners are really designed for Neapolitan pizza and high heat 850°F so it always a challenge to maintain such a low heat for thick crust pizza
@@HarplandProductions thanks for the reply,
Can you measure the distance in between the four rubber feet at the bottom of the oven?
Hello Pier Luigi, from the center of the rubber feet the width (Left to right) is 16" inches and the depth from front to back is 12" inches
Rubber feet diameter? APPROXIMATELY
Does the stone floor get hot enough to cook the bottom of the pizza?
Hello John, the stone easily gets to 850°F in 30-45min which is the ideal temp for cooking a Neapolitan pizza in 60 seconds 😎👍🏼🔥🍕
great review why not get natural gas instead?
Thanks for watching! Natural gas was not an option for me only propane and wood options
Do you have any idea how to get the to respond to support questions? My dome broke and I can’t get a response.
Hello Seth, what happened to your Dome??? When I’ve talk to them, it’s either been via email, direct message on Instagram or by calling them. For a quicker response I always try to make sure I’m contacting them during business hours in the UK!
@@HarplandProductions the propane connection is faulty. It won’t light. I haven’t been able to get replies on email or IG. I’ll try calling business hours as a next course of action. Thanks for the reply. Love your videos!
@@sethyonker keep me posted on what you find out
Possible to fit 2 - 10 inch Pizzas ?
Absolutely, you need to watch my video :) th-cam.com/video/Dk2tvAmaUac/w-d-xo.html
What is the lowest temperature on gas? 650 like the roccbox?
Yes that is about the average lowest temp with gas!
@@HarplandProductions that's unfortunate.. really should have been lower. For bread you want 500 for NY pie 550. Thanks for video.
@@om1701d The trick is not to heat the oven up to much before hand, when i need to cook at lower temp i only pre heat for 15 min or so, to get the oven at the 400-600 range then you can leave it on low and it give you time at lower temps. once the oven is at Neapolitan heat 850F+ then even when you turn the burner down it takes a long time to cool down below 650"
can you put soft woods, for example plan old 2x4s?
Hello Rick, short answer is no, the long answer is Pine or any soft wood causes the most creosote due to its high sap content. It will will cause large amount of smoke as it burns off moisture. This smoke will make the chimney dirty, usually creating a dangerous amount of soot and creosote which may lead to fire hazards and will give a very bitter and dirty taste to anything you cook.
Where do you get the extended-length chiminey pipes?
Hello Larry, here’s the link to my video review and I believe I put a link in the description. I wasn’t the biggest fan of it!
Does the door solve the wind issue for the gas burner? It's bad!
Hello Paul, I only have issues with Wind when i have it on low heat, and yes to prevent it i turn the flame tamer (what other video) if turned at an angle towards the door helps prevent the wind and also the door def. helps
@@HarplandProductions I'm tempted to get both...$$$ though. My burner must have a hair trigger. It gets taken out on high. Albeit today is fairly windy and no flame is immune to wind. Thank you for your reply