Gozney Dome 1 Year Review
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- čas přidán 1. 06. 2024
- I have had my Dome just over one year now and I wanted to answer some more of the questions i have received over the year and give you my thoughts after one year of using it almost every week!
For more info about my Gozney Dome Pizza oven
us.gozney.com/HARPLAND_PRODUC...
My Table is 60” X 24” with Caster Wheels - Here is a link
amzn.to/39qQ8NG
Here is the cover i use for my table
amzn.to/3wiGkvp
Great 00 Flour for making Pizza
Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, (Pack of 4), 2.2 pound (pack of 4)
amzn.to/3wvlUiE
Antimo Caputo Semolina Flour 2.2 LB (Pack of 2) Bulk Italian Durum Semolina Flour - All Natural
amzn.to/3nnIjeh
Bellarise Instant Dry Yeast
amzn.to/3Lhaire
Dough Tray Links
DoughMate Artisan Dough Tray Kit
amzn.to/3f3SUqU
Fire Wood Links
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 - Zábava
Excellent relevant information and a great channel. Love the breakfast bar around your small deck too, maximizing the space and providing such a nice view of the yard.
Thank you very much for watching and taking the time to comment, i greatly appreciate it!
One year already… happy birthday man! Keep us posted with amazing videos and tasty recipes… (your mushroom truffle pizza still baffles my guests)
Thanks so much! Appreciate you watching!
I just ordered my Dome in Canada today. Been waiting for a while now for it to be available. Hope I love mine like you love yours. Great content 👍 thanks for taking the time to make these videos for the community!
I hope so too! Thanks so much for watching!
Hey fellow Canadian, me too buddy! Shipping was fast! It's still sitting in my garage...gotta figure a way to "carry" it to the backyard. Can't wait to fire it up!
@@ibfisher I just got shipping notification today. Says shipping from Mississauga and I'm in Mississauga so it should be the next few days. Enjoy!!! Can't wait :)
What an Oasis your backyard is 👏👏👏
Thanks Dave!
Great review and great editing. I find it quite entertaining to see you pop up here and there throughout the review, instead of staying in one spot or moving together with the camera.
Thank you very much, i greatly appreciate hearing that! I don’t claim to be an editing expert but I try to make videos that I would like to watch 😎👍🏼
Just got mine here in England. Can’t wait to use it!
Thanks so much for watching Tony, hope you enjoy your oven.
Great video as always buddy 👍 . Always putting out the best videos 👏🔥🍕
Thanks 👍
Thanks for all of your video's, you finally made the decision for me and I have purchased the Olive colour dual fuel, looking forward to re-creating your pizzas in the UK.
Thanks so much for watching Paul! Best of luck with the new oven and please keep me posted on how your pizza turns out :)
@@HarplandProductions Absolutely, if it ever stops raining I may finally get to have a proper play.
Your review drops on the same day the Dome launches in Canada....yes I got mine confirmed. Great review as always, and you are now hired as my Dome guru.
Awesome! Thank you! keep me posted regarding your Dome. Thanks for watching!
oh yes, I was waiting too for it to drop in Canada, I ordered one at around 12:05 EDT and was happy how fast it arrived!
review starts @2:50
Great video! 😎
Thanks buddy
We just ordered a Gozney dome because of your videos! We were deciding between the roccbox and the ooni when we decided to just jump in the deep end and buy a dome! You make it look easy and I can’t wait till it gets here. Also I wish you did sell a turning peel with your logo on it!
Hello Liz, thanks so much for for watching and letting me know! I would definitely recommend the turning peel also, the reason it’s important is so you do not have to remove the pizza from the oven to turn it! It’s also great to use to load more wood onto the fire if using wood, etc.
So a year later how you liking the Dome? Still think it was worth the purchase?
@@em1860 Yes I am so glad we got this! I’ve also been ordering the pizza dough from Ooni and that has really helped too. We didn’t use the oven during the winter, but kept it covered with the dome cover.
do you leave the dome outside all year with a cover on it? Or do you store it or have a shelter for it?@@lizplatt5900
Yes, still my favorite oven i own@@em1860
Just ordered my Dome, man now I’m going to be like a kid at Christmas waiting for this to show up. 😂🇨🇦
I understand completely!!!
Great videos! Been watching them for days and have now purchased my Dome! Walked by it unexpectedly at my local Coastal store and noticed it was on a spring sale for $300 off! Had to buy it!
Questions: What accessories are really worth it?
Best brush to clean stone floor you have found?
What peel do you recommend? Theirs is really pricey.
Think the full cover is necessary to protect it long term? Nu2u has one.
Hope you enjoy it! Just to start, I would keep it simple, you really do not need much for the actual oven. I would at a minimum get a cover for the oven (if you live in a very cold / snow / rainy climate then the larger NU2U cover could be a good option, in Austin the Gozney one is ok for me, also a launch / Placement Peel, The gozney one is actually one of the better priced ones for the size / quality and I would recommend getting both the launch one and the placement peel (Make sure you get the longer handle versions for the Dome). You really do not need a brush, i usually use the front end of my launch peel to gently scraped the stone off to remove any burnt flour, etc and if you get burnt cheese or more you can crank up the heat for a few hours to allow the oven to self clean!
Great video! I just got my gozney dome Friday just in time for Father’s Day! For my first time making homemade pizza from scratch it turned out awesome! Very excited to keep improving my skills on it. I have a question for you, I live in Michigan were we get a lot of snow in the winter months, do you recommend I store it in my garage for the winter or do you think it will hold up with the cover through those winter months on my outdoor patio?
Ours made it through the Minnesota winter with just the cover. It was partially covered by the awning on our deck but worked just fine! We of course were really careful on heating it up and cooling it down due to the temp changes and didn't want to crack the stone but overall no complaints.
@@stevenisakson4895 thank you very much for the feedback good to know! Did you use the oven during the winter months as well?
If Steven's made it through winter in Minnesota then i think you''ll be fine! Thanks so much for watching!
@@andrewcox1462 yep, used it in many times in cold weather, worked great!
Thank you very much for your channel and so much detail about the Gozney Dome. You helped me make the purchase. I have the natural gas/wood combo. I have this far only cooked with wood but have this question about a wood/gas combo… I love the ease of gas but love the flavor from wood. Have you tried heating the oven with gas and adding wood at some point for some smoky flavor? If so, any success or tips? I’d love to see you do a video on this!
Hello Paul, thanks so much for watching and letting me know. I have tried putting wood in on the far right side with the gas burner going also. The main issue with this is that you reduce the amount of floor space. to help heat the oven up you can build a wood fire and then also light the gas then once the wood is burning nicely turn the gas off (you will need to cover the burner up to prevent getting ash in it). For making Neapolitan pizza there really isn't any noticeable wood flavor because when the fires is that hot their isn't any smoke and the pizza only takes 60 seconds to cook, but for other things like meat, fish, etc. that cook at lower temps then I prefer wood.
@@HarplandProductions Thank you for the reply! That makes a lot os sense. I cooked some side dishes with cast iron the other day and added a single log in the back left close to and behind the gas burner. It did a little smoke flavor to some asparagus and cauliflower. I am coming from an Ooni Karu and cooked exclusively with wood. I got to a process with the Karu where I would close the damper and door when I launched the pizza initially to prevent the top from cooking too fast. The secondary result was cutting the flame and filling the oven with smoke which permeated the dough to an awesome degree(pun intended). I just ordered the Dome door Gozney launched and will experiment in the same way. Also, I just made your Biga this week for pizza tonight. Appreciate your content. Cheers!
Thank you for your video very well done. May I ask you a couple questions? I currently own a Roccbox and got it several years ago. I have enjoyed it and making pizza(strictly propane) for my wife and two kids. I will say my one major complaint and frustration with the Roccbox has been the crust closest to the flame charring very easily even after different experiments ie. lowering the flame, or turning more frequently etc Kind of ruins the pizza and a lot of the fun plus my kids complain about the charred crust..Does the Gozney have the same problem? My next question(s) are you pleased with the build quality an/or durability of the Gozney after using it so much? Would you buy this again or is there another pizza oven you might buy if starting over? Sorry for my long paragraph but as you know the Roccbox already cost 600.00 and I really dont mind spending much more on this oven if it changes the overall experience and ease of making great pizza. So any advice or thoughts would be really appreciated. Thanks
Thanks so much for watching TJ, I currently have and use 3 different ovens. I have the Gozney Dome, Gozney Roccbox and the Pizza Party Ardore. They are all 3 very different, the Dome is the biggest and best for large parties and due to the size and height the easiest to use when your cooking a lot of pizzas. The Roccbox is the best if you want portability, on a budget and are only cooking a few pizzas here and there, and the Ardore is great if you want something that will sit on the counter or table top full time and you want to really master making Neapolitan Pizza but want to stay under $1000. Yes it's much easier to cook pizza in the DOME because there is more distance between the flame and the pizza and the flame is in a more traditional oven location on the side so you can see the flame and the side of the pizza at all times. Also check out this, "Flame Tamer" made by NU2U, here is my video review of it, it might help you in the short term. czcams.com/video/T04j5Is-Ybk/video.html
I will also be giving one away in the next few weeks so make sure you subscribe so you don't miss out. Here is a link if you want more info about it amzn.to/3CxyeCm
@@HarplandProductions Thank you for your quick reply and your advice. I will definitely look into the Flame Tamer. Maybe i wasn't the only one with the charring problem? I am still very interested in the dome..Pretty sure I am a subscriber but will make sure...Thanks again.
Just found your channel, great content. In your 6 month review you had a short clip of multiple pizzas being staged for the oven, my question is how do you keep them staged for the oven without over rising or sticking to the surface? Would love to see a video on how you manage your bake for a party ;-)
Awesome, thank you for watching! Yes i am going to work on a video showing how to prep and cook for a party. The trick is that you have put a lot of semolina down on the table under the pizzas while your topping them all then you have to move very fast, stretch them all out, sauce them all, then topping, then quick start launching them in the oven back to back to back! I would start by doing maybe 3 at a time with different toppings, that way your guest to sample 3 different ones and you can pause for a second for a slice :) and you can also see which ones they like best and start prepping 3 more. If you have 10 or more guest then you move up to 6 pizzas, etc.
Kitchen store look for cooking screens they’re usually around and look like a mesh it’s rather wide-open. My household uses them to separate prepared pizzas going into the oven
I am in the process of renovating my backyard and I can't wait to get Gozney. My question is about the stone base inside the Gozney. Are they replacable? Can you educate more about the stone base in Gozney?
Hello Manan, Thank you so much for watching and reaching out to me! This is a great questions and honestly it's one of the only things I would change about the Dome, The stone is great quality and much thicker than most pizza ovens at this price point but the draw back is that they are permanently installed and cannot be taken out and or changed. I haven' had any issues with mine and i know that if they would crack due to any manufacturing issues that Gozney has been great about replacing the entire oven. Hairline cracks are normal and wouldn't impact the cooking.
@@HarplandProductions Won't the broken rocks from hairline crack get into the pizza somehow?
This seems like a risky purchase if the stone cracks you would need to buy a whole new $2k dome oven?
I love your video. I am a HUGE HUGE dome fan. I was one of the first run buyers and love it. However, tonight, i lit me dome and there was a little bit of wind, but not a lot. The flame kept going out, so i put the puck fence in, which I’ve never used, then had to put one of my cutting boards on the left side (as im looking at it) to try and stop the wind form going into the flame/igniter area. It GOT SO HOT UNDER THE OVEN THAT IT MELTED ONE OF MY RUBBER FEET and THE TEMP CONTROL GOT REALLY HOT. SO I HAD TO TURN IT OFF…..Have you had similiar issues????
Hello Todd, I haven't had that issue, those vents on the side are needed to keep the airflow, if you block those it will actually not only make the oven heat up more underneath but it will also cause the burner not to work correctly due to lack of ventilation, etc. The same thing will happen if you use the door to prevent the burner from burning out. For Wind, i have been testing out the NU2U, "Wind Tamer" which is an add on to their, "Flame Tamer" which has worked well so far for me on windy days but if it gets too windy you might need to roll the DOME to a more protected location. Here is a link to my Wind Tamer review video
czcams.com/video/1cseAZ4TqYY/video.html
Wonderfully done, I may just buy one
They are pretty amazing
Great video. Great review. Could I know which coffee machine are you using (brand and model) please? Also, would you recommend it or would you recommend another brand and model? Many thanks and well done 👏
Here’s the link for my espresso machine, I absolutely love it, it the perfect size because it fits under a standard cabinet hight. amzn.to/3nDDSwO
@@HarplandProductions wonderful 😍. Thanks so much ☺️
Havent watched the video yet but... have you had or heard of the wiring melting? My roccbox arrived with a scratched stone floor and markings on outter case and metal. And after one use, the thermometer had yellow gunk in the inside. Glad i didnt spring for the dome right away! We will see how they handle this. Maybe i will still consider the dome.
Hello Chad, I have seen a video online of someone filming the flames going down and melting the wires, etc. but that is the only one i have ever heard and it never has been an issue with mine, so i am assume it's not a common issue. Hopefully they can resolve your Roccbox issues quickly, keep me posted on how it all turns out!
That issue is mostly because the wind was blowing into to oven opening. The manual clearly states that the wind should be coming from behind the oven, same for the Roccbox. My issue is the lack of expansion for the floor, this has caused the cracking floor issue. Gozney has recently addressed this issue with cuts near the two puck openings.
Question, can you put a whole chicken in the Dome? If not what if it's spatchcocked also same question for a turkey?
Hello Patrick thanks for watching! Absolutely, you can easily cooks a chicken in the come, normal or Spatchcocked you will need to just get the right sized roasting pan or cast iron. a whole Turkey might be pushing your luck!
Great video. Does it come with a door to close the dome during cooking. What is your experience with their customer service?
Thank you
They have a door but it needs to be purchased separately. The door can only be used when cooking with wood not gas and this oven has enough insulation that you really only need a door if baking bread or slow roasting meat, etc.
How many pizzas can cook without dropping temperature and how many in hour?
I was wondering if you can use it for a small pizza business or is just for the backyard
Hello Rosario, The temperature doesn’t drop at all you can cook as many pizzas as you can back to back I typically do 10 pizzas at a time at home and I do them back to back without having to reheat oven at all
What did you use to stain the bamboo shelves? Mine are starting to mold because they don’t have any type of protective finish on them.
Mine were clear coated from the factory when i got the stand! You might try emailing them and asking them to send replacements, I have heard a few other folks who had some issues with the wood.
Can you launch pizzas one after another or do you need to wait for the oven to regain it's temperature? Pizza parties with 8-12 pizzas
Once the oven gets up to temperature you can make pizza all night without stopping🔥🍕🔥🍕 One after another no reheating necessary
I guess that when you work with propane the temp will maintain very nicely! After a year with a wood fired oven I do recommend measuring the stone temp and putting on another log every other Pizza… The temperature can drop a bit over an hour as your fuel source (wood) slowly decreases; + you want to keep a bit of flame rolling over the dome of your oven🔥 (but then again… I have an Alfa Forni oven.
Hi there, typing from AUS. Great review, explanation, videos etc. I really enjoy to watch your videos and easy to understand especially when english isn't my first language. I'd like to ask couple things please about pizza/neapolitan and the first one is how long takes the oven to reach the right temperature to start cooking the pizza just by gas? Second if we want to cook by wood what do you suggest to minimize time and how long would take to reach the right temperature especially the floor over 400? What type of wood you think is best and how much we need for a pizza night around 10 pizzas? Thank you very much!
For the dome the minimum time to heat up to the correct temperature for Neapolitan pizza is typically between 30 and 45 minutes, I usually try to go one full hour before. It really doesn’t make a difference between gas and wood once the fire is going they both heat up similar time frames, gas is going to be much more efficient and less expensive because to maintain a proper heat with wood. You have to use a lot of very dry. Kiln dried hard wood, the best wood are oak, or wood that comes from fruit trees like apple, etc.
Here are the links to the the ones I use
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
I live in Northern California, East Bay. We get some cold weather and rain, but most of the year it's nice. Would it be ok to leave the pizza oven outside, unsheltered if you have the dome cover for the pizza oven ? thinking about also getting the cover for the stand to put over the dome cover to, to give it extra protection.
Thanks for watching and reaching out! Yes, you will be fine with the Dome and Cover, I keep my oven outside year round and haven't had any issues at all! As long as you keep the cover on and after the oven sits for a long period of time in cold and rain take the extra steps to cure the oven as if new again with low heat for a few hours to get any moisture out of the stone before cranking the heat up
If using wood for New York style pizza what temp is best .F/.C. Hopefully being wood only it removes the issues you mentioned with the low/high on the gas.
I would keep the oven around 500 to 600°F for NYC style! It’s actually easier to maintain lower heat with wood. It takes a little longer to build up the fire, then let it die down a little bit to hot coals and embers then it’s easy to maintain that 5 to 600 range
@@HarplandProductions thank you. I need to wait (im)patiently for a couple of months, as we are moving, before I can setup my Dome so just staring at the boxes for now. Plenty of time to research and prep. Melbourne, Australia
How does it compare as a smoker compared to a Traeger. I currently have a Traeger with a Green Mountain Grill Pizza insert and am debating getting this instead.
Hey Chuck, thanks for watching it really depends on what type of pizza you’re making or like if you wanna make more New York style pizza and what you’re using is perfectly fine these ovens are really only intended for Neapolitan style because they get hot. Your current set up probably maxes out between five and 600° and to make Neapolitan you need to be closer to 1000° so if you like New York style or Connecticut style pizza thin and crispy etc. when your current set up is probably all you need if you want to focus on Neapolitan and I would highly recommend a oven like this! For smoking things I would stick to your Traeger, I have a recteq 590 which I used to smoke all my stuff, I personally use my oven just for pizza
im looking to install in a partially enclosed area and I want to know how much smoke the gas propant option puts off. I was trying to understand if I needed to install a chimney to the outside or not. your thoughts are appreciated
Hello Simon, The amount of smoke is minimal when using gas, unless you start burning the food :) the main concern is the ventilation of the gas and not the smoke. The normal recommendation if being used on a covered porch / patio is to have 3 of the 4 sides with open ventilation. I use my roccbox and pizza party ovens all under my covered patio without any issues.
My wife and I love coal filed pizza. There are a few coal fired resturants around however I cannot find any coal fired pizza ovens. Should I resort to building my own, or do you know of any pizza ovens I can buy? A google search came up empty when I last looked.
...by the way, when I refer to coal fired, I am not talking about charcoal. I am talking about something like anthracite coal.
Hello Bill, in theory most wood fired ovens should be able to cook with lump charcoal, but the issues with must of the smaller ovens is that the wood burner attachments really aren't set up for charcoal. The Dome, with the wood / coal rack actually does a great job with lump charcoal and it's even better with the air vent right below it and if you have the door you can really control the air flow and temp pretty well! I have been planning on doing a pork butt video with lump charcoal using my Dome soon. Shouldn't be any issues cooking a pizza with Lump charcoal in the Dome!
@@HarplandProductions Great to hear. Assuming anthracite coal (not charcoal) banked to the side will work like charcoal but burn hotter for a crisp pizza.
I am on my 4th dome in less than 2yrs. Stone keeps cracking. Last oven was soaked in water even with dome cover. Not sure how to prevent it from cracking.
You might have to put a cover over top of it to prevent Rein from getting on it even with the cover. That sucks you’ve had to replace it so much.
@@HarplandProductions thanks for responding. I was just thinking the same thing. New one will get doubled covered. It’s great that they replace it but a bit of a nuisance. However love the oven.
I'm a native Ny'er, I live in New Haven (according to Portnoy the pizza capital), and I have to attest... if you're making neapolitan-style pizza correctly... why bother with anything else? This oven works great. they just need to get that door out already! P.s. i love your house!!
Thanks so much for watching Paul, I greatly appreciate it! I couldn't agree more with you, i am very content only making Neapolitan pizza and only Neapolitan :)
Where is the door??
if you have the dome set on low, what temp does the stone get? thx… great info
Hello Keegan, I rarely use mine on low but typically it will stay around 600F on Low / Gas
My Valoriani Baby 75 takes two hours to get to Napoletana temps, BUT!! there is no mess which I despise. wood does not improve the flavor and I know you guys will disagree, but i can't tell the difference!!
That’s an amazing oven!!! I agree 💯, I prefer gas for the exact same reasons!
It improves the smell. And smell is part of taste. That's why all your food taste bland when you have a cold and your nose is stuffed up.
Do they have a cover for the dome when you leave it outside?
Yes they do have a cover! Also if you live somewhere with severe winters NU2U makes a heavy duty one!
Ty for this. Unrelated, im a little high and thought you were Burt from Big Bang Theory
😂😂😂
Its due to propanes higher molecular mass C3H8
Be great if they offered more stand options
Yeah I originally didn’t like the stand but it’s actually growing on me. I like having the oven separate from my table it gives me a lot more space and flexibility
@@HarplandProductions I have a narrow spot for the dome and am concerned the stand won’t fit even with the wings collapsed. Can the side wings be removed and the stand still be functional?
@@doubledge2947 The sidewings can remain folded down or you can only use one or both
Can you do 2 pizzas at once with this one??
It’s tight but yes, here is the video of me doing it! czcams.com/video/Dk2tvAmaUac/video.html
How long does propane get to temp 800+
All depends on the outside temp. but on average i plan on it taking around 45 min to hit 850"F always better to plan for 1 hour then after 30 min. start checking!
Hello , Do you have a pizza recipe that you can share
Absolutely go to my videos and find there’s two steps step one is making the starter then after it Furman for two days you go to step two. And I also have a video for how to freeze the dough. Let me know if you can’t find them. Here is step one.
czcams.com/video/5U6SUNLPjqM/video.htmlsi=mQyqIeNq5yNm5WpQ
Is it too late to enter to win the dome?
Thanks for watching, I do not have a dome to give away but i am still doing accessory give aways throughout the rest of the summer. If interested check out my Dome Accessory video and leave a comment!
@@HarplandProductions thanks for clarifying . I will check out that video
Hello Harpland, I’d love to be entered in your give away. I enjoy your content and look forward to more.
Thank you very much, you are entered😎👍🏼
Any 10% off codes available? For USA
I am sorry to say that i have been informed that Gozney will not be making any discount codes available due to extremely high demand and limited supply. That being said, if you do still decide to purchase one please consider using my affiliate link, it doesn't cost you a thing and really helps out my channel. Use the link in my bio
us.gozney.com/HARPLAND_PRODUCTIONS
Has your stone cracked ?
Nope it’s still in good shape. almost 2 years now.
Сколько стоит эта печь?
Around $2,000 USD / For more info about my Gozney Pizza ovens
us.gozney.com/HARPLAND_PRODUCTIONS
Espresso
Love espresso 😎👍🏼
Dog 2:50 to start the video ??
Thanks so much for watching, glad you enjoyed the video and the dog! Don’t worry, more of the same coming soon!
Hello! I love your coffee set up, your backyard and great review about gozney dome. I just received my dome around May of this year but made at least 50 pizzas on it. I love the built quality and result of dome as well! Also, I want to be entered into your giveaway! (Inquired about your peel from instagram on 6/22)
Thank you very much for watching!!! You are entered!!!