Really lovely and honest! Respect to you. Looks like a wonderful operation with gorgeous pizzas. That internal struggle is something many of us suffer with, it keeps us improving our craft, we need to be easier on ourselves. Appreciative and loyal customers are telling us something!
My wife and I make pizza better than what we can purchase here in Vacaville California. We walked into an Ace Hardware this morning, first time laying eyes on it. No price tag, just got it yesterday. After due diligence, I called Ace and purchased it immediately!❤
This is an awesome video with a great explanation of why the Gozney Dome is the best pizza oven on the market. Helpful and awesome content yet again from Leisure Time Inc.
hello, I noticed you have a shield in front of the flame and do you think this has been helpful. i heard mixed reviews regarding the shield. Alos what is the weight of your pizza dough in grams.
Parker loves the shield! He uses a NU2U flame tamer to help mellow the flame so it gives him extra time to focus on each pizza. This allows him to not be as rushed. As for the pizza dough, Basil and Bloom uses 260-265g dough balls.
Hi your video is great and love the trailer. Too bad you are so far away. I am a retired chef after 32 years and have used several wood ovens with great results. We recently bought a Dome for our home use and I am not getting such great results using gas. I have let the oven heat up and the stone and oven read 800+ temp but when I put the pizza in the bottom never gets really browned or even toasty. It's limp and white in the middle. From the top the pizza looks great, like yours and tastes great also has a wonderful edge crust. It's just the bottom. Any suggestions? I read that I should get it really hot, then cook it at a lower temp, because I don't really need it to be done in a flash. I tried that last nite and it bombed too. We had built a wood oven in our last house and it worked great but now I have the Dome. Thanks and keep up your videos.
Hi There! Thanks for reaching out with this question. We suggest allowing the oven to preheat for at least 45 minutes (preferably with a door to hold in the heat) to ensure the stone is saturated. Test the heat of the stone is roughly 850°F using an Infrared Thermometer. Once you have your oven prepped to this temperature, as long as you are rotating the pizza often, it should cook it nicely without burning. If you are following these steps and still having issues, you can try turning down the flame after adding pizza to the oven, allowing the bottom to be in contact with the stone for longer. However, if these tips don't fix the issue, you may want to reach out to Gozney, as there may be a problem with the stone. Hope this helps! Please let us know if we can give you any more tips on your Dome.
@@LeisureTimeInc thanks for getting back to me so quickly. I appreciate it. I will try letting the Dome heat longer. I thought that leaving it to heat to 800+ would be good. The pizza was baked well, the top just gorgeous, but the bottom pale. I called the dealer I purchased it from and he said that although the thermometer reads 800+ that is the oven cavity temp and not the stone temp. I did use an infrared thermometer on the stone and it did read almost what it said. I have a lot of experience cooking in wood ovens and like you mentioned I would use the door to hold in the heat. Or to raise the temp while I was cooking a lot. A client of mine had a huge wood oven in her home, it was 48" in diameter inside and took up an enormous space in the corner of a very large kitchen. So when I was catering there sometimes for 100 guests or more, I would use the wood oven. It was a big draw for people to come in and watch. The owners would start burning wood early to get it heated up and we kept the door closed. But in the case of the Dome the door that I purchased with it has a sticker on it that says NOT to use the door when using the gas, so I guess its more for wood use. It does have vents and I bet I could open them to let gas escape but it would have to heat up better., I would think. Maybe the gas builds up inside if closed? I would not want that thing blowing up and flying thru my neighborhood. Someone will say its a UFO!
@@blueberryblues3365 turn the heat up to max and get the stones hot, then turn the heat down some so the dough won't cook as fast on top. Hopefully that will solve the problem.
@@brandonolsen8541 yes Brandon I have done that. Sometimes its ok and sometimes not. It's still a work in progress. Not like the wood ovens I am used to.
The flame blocker is from a company called NU2U. However, Basil & Bloom noted that they began to have some issues with the wind and the flame guard was not as effective. The Neapolitan Arch by Gozney really helped to solve the issues with the wind!
You stated you burned pizzas and you said 60 seconds, correct? And you said 900 degrees! You have 90 seconds in Napoli, the floor according to AVPN regulations should be 716 to 806!! Most people measure their floor to 900 which means the dome will be close to 1000, too hot!! Don’t assume floor temp is same as dome temp. The dome should be approximately 905. So thats the balance! 716-806 on the floor and 905 on the dome. The reason I would never, ever, ever,ever x 100 buy this oven,is that the dome is metal, that’s a big, big no! no! I mean DEAL BREAKER X 1 Billion! Sorry, I am hyperbolic. Valoriani, Zio Ciro, Forno Classico for ex. Have all brick floors and dome. Now it’s easier to control the temp balance. That’s the secret, not the floor being 900 when you aim the gun at it! Try about 780 on the floor for 90 seconds, first turn 30 seconds, second turn 30 seconds, third turn 30 seconds continuously round and round!! Evenly cooked until 90 seconds elapsed on your timer (yes, thats how we learned in Napoli) these things burn pizzas just like you admitted cauz they are not constructed and insulated properly with the appropriate materials on the inside!! Do not fall for the hype.
I'm still trying to get info on how to buy one in puerto rico. I've reached out on the website, Instagram and even tagged Gozney himself. Any info would help.
Hi there! Us at Leisure Time asked Parker from Basil and Bloom to tell his story and experience with the Gozney Dome. We're glad we were able to share his story.
Really lovely and honest! Respect to you. Looks like a wonderful operation with gorgeous pizzas. That internal struggle is something many of us suffer with, it keeps us improving our craft, we need to be easier on ourselves. Appreciative and loyal customers are telling us something!
AWESOME MAN !!! Excellent Business and glad to know a fellow Pizzaiolo like you !
My wife and I make pizza better than what we can purchase here in Vacaville California. We walked into an Ace Hardware this morning, first time laying eyes on it. No price tag, just got it yesterday. After due diligence, I called Ace and purchased it immediately!❤
Definitely a worthwhile investment! Happy pizza making!
Great video! Genuine and heartfelt.
We have a dome love it Fixing to start selling very soon great oven
The Dome is incredible! Good luck with selling delicious pizzas!
We appreciate your kind words
This is an awesome video with a great explanation of why the Gozney Dome is the best pizza oven on the market. Helpful and awesome content yet again from Leisure Time Inc.
Parker truly helped us to showcase such an incredible product!
We can't wait to see how the Gozney Dome changes pizza in the future!
hello, I noticed you have a shield in front of the flame and do you think this has been helpful. i heard mixed reviews regarding the shield. Alos what is the weight of your pizza dough in grams.
Parker loves the shield! He uses a NU2U flame tamer to help mellow the flame so it gives him extra time to focus on each pizza. This allows him to not be as rushed.
As for the pizza dough, Basil and Bloom uses 260-265g dough balls.
Beautiful good job
Parker was a joy to work with and tell his story!
Looks delicious
Makes us want pizza every time!
Hi your video is great and love the trailer. Too bad you are so far away. I am a retired chef after 32 years and have used several wood ovens with great results. We recently bought a Dome for our home use and I am not getting such great results using gas. I have let the oven heat up and the stone and oven read 800+ temp but when I put the pizza in the bottom never gets really browned or even toasty. It's limp and white in the middle. From the top the pizza looks great, like yours and tastes great also has a wonderful edge crust. It's just the bottom. Any suggestions? I read that I should get it really hot, then cook it at a lower temp, because I don't really need it to be done in a flash. I tried that last nite and it bombed too. We had built a wood oven in our last house and it worked great but now I have the Dome. Thanks and keep up your videos.
Hi There!
Thanks for reaching out with this question. We suggest allowing the oven to preheat for at least 45 minutes (preferably with a door to hold in the heat) to ensure the stone is saturated. Test the heat of the stone is roughly 850°F using an Infrared Thermometer. Once you have your oven prepped to this temperature, as long as you are rotating the pizza often, it should cook it nicely without burning.
If you are following these steps and still having issues, you can try turning down the flame after adding pizza to the oven, allowing the bottom to be in contact with the stone for longer.
However, if these tips don't fix the issue, you may want to reach out to Gozney, as there may be a problem with the stone.
Hope this helps! Please let us know if we can give you any more tips on your Dome.
@@LeisureTimeInc thanks for getting back to me so quickly. I appreciate it. I will try letting the Dome heat longer. I thought that leaving it to heat to 800+ would be good. The pizza was baked well, the top just gorgeous, but the bottom pale.
I called the dealer I purchased it from and he said that although the thermometer reads 800+ that is the oven cavity temp and not the stone temp. I did use an infrared thermometer on the stone and it did read almost what it said. I have a lot of experience cooking in wood ovens and like you mentioned I would use the door to hold in the heat. Or to raise the temp while I was cooking a lot.
A client of mine had a huge wood oven in her home, it was 48" in diameter inside and took up an enormous space in the corner of a very large kitchen.
So when I was catering there sometimes for 100 guests or more, I would use the wood oven. It was a big draw for people to come in and watch.
The owners would start burning wood early to get it heated up and we kept the door closed. But in the case of the Dome the door that I purchased with it has a sticker on it that says NOT to use the door when using the gas, so I guess its more for wood use. It does have vents and I bet I could open them to let gas escape but it would have to heat up better., I would think. Maybe the gas builds up inside if closed? I would not want that thing blowing up and flying thru my neighborhood. Someone will say its a UFO!
@@blueberryblues3365 turn the heat up to max and get the stones hot, then turn the heat down some so the dough won't cook as fast on top. Hopefully that will solve the problem.
@@brandonolsen8541 yes Brandon I have done that. Sometimes its ok and sometimes not. It's still a work in progress. Not like the wood ovens I am used to.
@@blueberryblues3365 I guess through trial and error you will get it?
Where do you buy tbat flame blocker?
The flame blocker is from a company called NU2U. However, Basil & Bloom noted that they began to have some issues with the wind and the flame guard was not as effective. The Neapolitan Arch by Gozney really helped to solve the issues with the wind!
Grimes Circle
0320 Alba Cliffs
You stated you burned pizzas and you said 60 seconds, correct? And you said 900 degrees! You have 90 seconds in Napoli, the floor according to AVPN regulations should be 716 to 806!! Most people measure their floor to 900 which means the dome will be close to 1000, too hot!! Don’t assume floor temp is same as dome temp. The dome should be approximately 905. So thats the balance! 716-806 on the floor and 905 on the dome. The reason I would never, ever, ever,ever x 100 buy this oven,is that the dome is metal, that’s a big, big no! no! I mean DEAL BREAKER X 1 Billion! Sorry, I am hyperbolic. Valoriani, Zio Ciro, Forno Classico for ex. Have all brick floors and dome. Now it’s easier to control the temp balance. That’s the secret, not the floor being 900 when you aim the gun at it! Try about 780 on the floor for 90 seconds, first turn 30 seconds, second turn 30 seconds, third turn 30 seconds continuously round and round!! Evenly cooked until 90 seconds elapsed on your timer (yes, thats how we learned in Napoli) these things burn pizzas just like you admitted cauz they are not constructed and insulated properly with the appropriate materials on the inside!! Do not fall for the hype.
I’m overjoyed to be the first person to call you a knob head!
900 is too high, you know that right?
What temperature do you make your neopolitan pizzas at??
?
I'm still trying to get info on how to buy one in puerto rico. I've reached out on the website, Instagram and even tagged Gozney himself. Any info would help.
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Hi there! Us at Leisure Time asked Parker from Basil and Bloom to tell his story and experience with the Gozney Dome. We're glad we were able to share his story.
His pizza looks average at best
Sorry i can’t subscribe 😢 because you “ah” prolifically even though you’re a craftsman in your trade!