Gozney Dome - 1st Wood Fired Pizzas 🔥🍕👍🏼
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- Опубликовано: 2 окт 2024
- In this video i show you step by step how to prep and start a wood fired pizza in my new Gozney Dome Oven! I also test it out by cooking an authentic Neapolitan style pizza. #gozneydome #neapolitanpizza #woodfiredoven
For more info about my Gozney Pizza ovens
us.gozney.com/...
Official Harpland Merchandise
www.bonfire.co...
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 :) You just want to use very dry, "Kiln Dry" if possible hardwoods. Hope this helps
Roccbox = Small Wood Kindling - USDA Certified Kiln Dried (White Oak, 05-06in Tiny Pizza Wood)
amzn.to/3AQgHE0
Roccbox & DOME = Larger Cooking Wood Logs - USDA Certified Kiln Dried (8inch Pieces, 25-30lbs - White Oak)
amzn.to/3yTTUXh
DOME = B & B Charcoal 00132 Wood Smoking Chunks, 549 Cubic Inch (I also use these some times)
amzn.to/3c8kFhj
Roccbox & DOME = Tumbleweeds Fire Starter, 70 Pieces. Natural Fire Starters
amzn.to/37MmNsy
A lot of people have been asking where they can find some of the items i use in my videos so here are some links!
Pizza turning peel-Type-S- 100% Stainless steel- Made in Canada by Darebuilt / This is similar to the one i had custom made for me!
amzn.to/3pYvDLU
Italian Made Olive Oil / Copper Oil Cruet by GI Metal
amzn.to/3uzrUWV
Restaurant-Grade Aluminum Pizza Pans, 12-Inch, Pack of 6
amzn.to/2Rtw83m
KitchenAid Classic Pizza Wheel, 9-Inch, Black
amzn.to/3xMx5EP
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
My Table is 60” X 24” with Caster Wheels - Here is a link
amzn.to/39qQ8NG
Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown
amzn.to/3wiGkvp
Because of my interest in the “Dome” I came across your channel and I am glad I did. I have watched some of your videos and they are in my opinion very thorough easy to understand and to the point. Thank you very much for doing this. I have since subscribed to your channel because I know I will learn from it.
Wow, thank you so much. Reading this made my night! Not everybody on RUclips is nice, I greatly appreciate the compliments and you taking the time to leave a comment and watching my videos
Could not agree more, excellent step by step demonstration, probably the best online content👏🏼👏🏼👏🏼👍🏼👍🏼👍🏼
@@63humanbeing thank you very much 😎👍🏼🔥🍕
I dont have a dome, but I do smoke meats. A trick I do is keep my wood hot by keeping it either on top of the fire box or inside away from embers and flame. What this does is when you add the piece of wood, it immediately starts to combust, meaning less "bad" smoke. I would suggest putting your next one or two pieces inside the oven on the opposite side. When you need more fuel move it to the fire(i'd use long tongs). Hope this helps.
Thanks for watching and commenting! I actually had that in the original video but had to cut it due to time! Great tip though!
Love, love this video and your others. Thanks for teaching STEP-BY-STEP! Very important. Looking forward to the ashtray video both with gas and wood! Thank much, Harpland!
You are so welcome! Thank you so much for watching and letting me know!
PerfectO!
Not burned, like 99% of the videos on RUclips, with a Gozney Pizza Oven. Congrats man!
Thanks for watching Eugenio!
Thanks a lot for teaching everything. I also learned English from you.😃
You are very welcome! Thank you for watching!
Italians store the next log of wood you’d put on the fire already in the oven (opposite of your fire). This way your log heats up and catches fire immediately when you put it on the fire and the temperature doesn’t drop when you put a new log on. Brilliantly staged video again... and you really are showing us what we were all looking for so long!!!! Using the dome... and making a beautiful pizza....
Thank you so much I appreciate you watching and taking time to comment! It’s funny I actually had video of me putting the logs on the other side to warm up but I had to cut that out due to the length of the video, great tip though!
Let’s face it….that looked perfect! 👏🏻👌🏻🍕
Thanks so much Rob, your comment made my day!
Looks like you managed temp even better than with the gas trial... pizza looked just perfect! Well done
From what I’ve heard they’re expecting to get more supply in July
Great vid. Got mine ordered and it will be here in Australia around October. I've got a ooni Karu, which I like but the one issue with it, and all the pizza ovens that the fire comes from the back oven, is that you can't see how the pizza is cooking, and with the high temps and being close to the fire box it can burn easily.
With the heat coming from the side you can see the pizza crust getting cooked and turn when needed.
Something a bit bigger would be great but I do like that this oven can be moved, with two people, if needed. Also the bigger the oven the longer the heat up time. A mate of mine has a brick oven that he built himself, it takes 3.5-4 hours to heat up to cook pizza. It's still hot enough to cook meat the next day without needing to relight the fire as it holds its heat exceptionally well.
Can't wait to see what other food you cook in this oven.
Thanks for watching John! Yes having more space is great, makes it a lot more fun to use! In the perfect world i would still like a bigger one, Tom G. had said the long term plan might include 2 Dome sizes bigger then this one. This one heats up to full temp in just under an hour and even after 4-5 hours of using it the temp in mine is still around 200 degrees F
Make sure the damp towel you use to clean the stone of the oven is 100% cotton. You do not want to use one that has any polyester or artificial fibers or it will melt.
Good point! Thanks 😎👍🏼
Great video. I love the idea of a wood fired oven, but your video highlights how much you need to love the (long) process! My ardore is just so easy I’m not sure I’ll ever ‘upgrade’.
Thank you so much for watching, I agree, 100% I prefer using gas to make pizza also👍🏼😎🍕🔥
The crust came out a very nice color and very evenly cooked. Nice Job! I too put the fresh basil on before i cook the pie and one trick i like that you might try is letting the basil soak thoroughly in a little olive oil first. Cooks real nice that way.
Yeah putting basil on at the end it looks much prettier but it’s not as traditional, I always put my basil on first then drizzle a little olive oil on the top at the end to help keep it from burning! Thank you so much for watching!
Love the disclaimer about the Iphone :)
Thanks buddy
Just when I’m ready to give up hope on the ETA for my Dome! Then you remind me the wait will worth it
Thanks again for watching buddy I appreciate it
With as much as they’re charging, not having them readily available is a mistake. Give people time to ponder a $2K purchase and they won’t buy it.
Thank you for the great demo of the Dome. Love the pizza 🍕 ♥️ Just wish the Dome was available for sale in AU.
Thanks so much for watching, I greatly appreciate it! Hopefully they will be available soon for you!
Magical!
Thanks Emanuele! I agree 😎👍🏼🔥
Greetings from Australia! I have been researching Gozney Domes, and I think your video is "the clincher"! Well-made, informative, and fun. Well done!
Thank you very much for watching John, I appreciate you letting me know and I hope you are able to order your own! Let me know! 😎👍🏼🍕
@@HarplandProductions Will do!
super relaxing video!
Thanks for watching Caleb, appreciate your comment!
Can’t wait for mine (going to have to wait though…)
Thanks for watching Brian, I greatly appreciate it! It’s worth the weight
Great to see you have the dome .. mine is due in October.. lots more videos please , maybe something other than pizza .. good job 👍🏻
I have other stuff in the pipeline stay tuned, thanks for watching
Great video, you have a positive vibe around you. Im considering selling my roccbox and getting this unit. Looks awesome.
Thank you very much for the compliment, greatly appreciate it 😎👍🏼
Nice video. Thanks. I like the creative intro camera shots. I am curious of why you had to dome the pizza? Was the bottom getting too cooked? The last view of the bottom seemed like it wasn't cooked enough. Tip...while preheating the oven, put the larger pieces of wood in the oven away from the fire. When it comes time to add them to the fire, they will ignite faster after being pre-heated and further dried.
Thanks buddy! Yeah I didn’t let the dough get to room temperature so it didn’t cook as good as I wanted, I am definitely putting the bigger pieces in the oven now to dry out,that is a good tip!
After you flatten the pizza and before saucing it move it away and completely clean the semolina off the bench then carry on ..you got way too much sem on the stone I used to do this as well
Thanks for watching and sharing your feedback, appreciate it !
Thank god you said don’t move the fire with your hands…..I was almost ready to do that lol
I was just looking out for you Neil :) - Thanks so much for watching!
U the best
Great video, thank you. May i ask how long it took for the floor of the oven to reach temperature? I would say 400 Degrees+. Thanks
Hello Gino, Thanks for watching. The oven floor heats up faster using wood, i would say the average time to get to 400C is around 30-45 min depending on the temperature outside (I usually start the fire or turn the burner on around 1 hour before i want to start making pizza)
You should be able to start your pizza cooker even if it rains.
You can, just have to be very careful Because if any rain gets the stone wet while it’s hot it could cause it to crack due to any sudden drop in temperature. Thanks for watching buddy!
Thanks for your videos I'm learning a lot ! Is this a a dumb question ... Can you do gas and wood at the same time ??
Thanks so much for watching! Not a dumb question at all, get this one all the time and Yes you can put a few little pieces either in the back or to the far right side of the oven when the gas burner is on but you have to be careful not to get ash in the burner so it doesn't get damaged. It's kinda of a misconception that using wood for Neapolitan pizza gives it a wood smoke taste, this really isn't true at all, 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. Hope this helps!
@@HarplandProductions brilliant, thanks so much for taking the time to reply that's exactly what I wanted to know !
Very nice setup this oven looks CLEAN. You can pre heat your wood on the other side of the oven so they fire up instantly (the ones you put just before pizza).
Thank you so much for watching, yes I actually had that in the video originally but had to cut it out due to time.
You are like one of the only people with this new oven and making video with it on youtube right now, so as of right now.. you're the expert! Did you get a cover for this so the rain doesnt rust anything?
Thank you so much for watching I greatly appreciate it, yes I think I may have the only one or at least the only one posting videos. I am supposed to be getting the cover but it has not shipped out yet!
Hi thanks for posting, this is a really helpful video. I have just one question. On the website you can purchase either ss gas or wood fired ovens but I see you referenced both in the video, does that mean you can cook with wood and gas in the gas version but only with wood in the wood version? Please clarify? Thank you.
Thank you so much for watching and I appriacte your positive feedback. The Gas model is the, "Dual Fuel" option. You can cover the burner up and then build a wood fire on the other side to have the best of both worlds. I think i go over the different set ups in this video, check it out if you have a chance. ruclips.net/video/KmucRWp_590/видео.html
Wow you must have low humidity because I only use the wood pizza handler the metal sticks. Try adding some breadcrumbs on the base it makes it extra crispy also for ovens like mine reach 900 degree I put the cheese on the last 30 seconds of cooking an fresh Basil when removing the pie. Try using mutti sauce. I make one of nyc best pizza
I want one of these… But my ooni pro seems like so much less work for the same result..
Do you really need to start the fire in the middle, move it to the left, move it to the right and then clean the lot with a damp cloth for over €2000?! I light my ooni then cook neapolitan pizza..
Still, this looks cool and i’d like one
Been trying to order the Gozney Dome for over a year.
Its not yet available in my country (The Netherlands)
Thanks for watching! I hope now that supply is better they will start shipping to other countries!!!
Good job my friend.
Greatly appreciated, thank you
Thanks for the step-by-step...very, very helpful, however, no one has shown anything about the numbered ashtray and whether or not to open it and use the numbers accordingly. I know that would be like using and controlling the airflow vent on any charcoal grill according to what you're cooking, I assume but what did you do for pizza? Do you open it to a number and leave it or leave it closed? I'm surprised no one shows this or mentions it. What do you do with it? Thanks for your reply and all the help.
Good point! For gas I turn it all the way to one. For making Neapolitan pizza with Wood fire I opened it all the way up and put it on five and if you want to do some thing with lower heat and slower cooks, I put it around 2. I’ll add it to my list to make a quick video about it.
@@HarplandProductions Thanks so much! A video on the ashtray would be great! Looking forward to it!
Can you put some wood in when it’s gas fired for a slightly smoky flavor? I assume that’s what the metal ring is for. Also I’d like to see how it is cleaned out.
You could but you would be limiting your stone space, The pizza tastes just as good using the gas as they do with wood, really they only cook for 60 seconds the wood flavor is minimal when cooking any Neapolitan pizza
Where did you buy your stainless table at? I need one!
Thanks! Keep the great videos coming!
Thanks for watching buddy
GRIDMANN NSF Stainless Steel Commercial Kitchen Prep & Work Table w/ 4 Casters (Wheels) - 60 in. x 24in.
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Stainless Steel Table Outdoor Cover -100% Waterproof 600D Oxford Polyester Durable Heavy Covers Size 64” x 24” x 34” , Beige & Brown
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Great video and good to see the process of building the fire. Quick question though, the Gozney site pays reference to their being air vent control on the side which will be crucial when you want to cook other foods such as low and slow using these vents alongside the (optional) door vents. From what I can see from your videos there is no airflow control from beneath the oven?
Thank you very much for watching and the complement! The control knob trailer was not ready when mine shipped so mine shipped with just a plain tray, they said to ship mine and not delay it and ship me the air control knob tray later. I think that’s what’s delaying some of the orders now! So I’m not sure how critical it is, I think it will help. It basically just allows air to flow from the bottom of the oven up through the air vent you should be able to do something similar with a door also by creating a draft
@@HarplandProductions Thanks for the reply. Good to know it is still a feature and hope you get yours soon. I am in the UK with mines due early July so hoping it only is a matter of weeks.
Hope you get here soon👍🏼
Someone said to use gas to heat up the oven, then make a fire so you don't waste all that wood heating it and just use it to cook.
Hello Ryan,
Thanks so much for watching! Yeah it's really not worth messing with both Gas and Wood at the same time, any wood you would save would cost you more gas and vise versa and it doesn't really speed the process up! Once your oven is well cured getting a fire up and going in it with wood is very quick and only takes a little bit of wood and you don't really need to move the wood around, just start it in the middle then in 15 min or so move it over to the right side and add some bigger pieces. Leaving the gas burner uncovered while burning wood is just asking to have something fall on the burner and mess it up and it makes it hard to put the puck back over once the oven is hot and without it you lose a lot of oven floor space. I would just stick to either wood or gas and not mess with both at the same time.
You're really great man. There's no fluff. You're highly informative, the info is always well thought out / relevant, and you're entertaining. Plus, as a pizza guy...you're making damn good high quality pizza. Salute! You deserve all of your success.
Wow! Thank you very much Paul for taking the time to let me know. I greatly appreciate your support and your comment made my day!!!
According to the specs it says you can cook up to a 16 inch pizza. When I look at this oven I assume you can possibly cook an 18 inch pizza. I assume you can do one that big if you're using the gas feature. Have you ever tried to make one bigger than 16 inches?
I typically only cook Neapolitan pizzas 10-12" max, the main factor in pizza size is the opening width. Most Neapolitan pizza ovens have small openings to max heat retention. the max width is 16" but the opening is arched so the 16" part is the very bottom so it makes it very difficult if not impossible to launch a pizza with a 16" peel. My recommendation is to use a 14" wide peel max = 14" pizza, etc. Hope that helps!
I have ordered a lynx pizza oven in dec still waiting saying October. I am considering to cancel that and order thus dome. For one, Lynx cost 4,500 compared to duel oven at 1,800.
Seeking your thoughts advice. Wise to cancel and make this purchase instead. Highly recommend Dome?
I really didn’t was wood. Easy for gas. Mostly for pizza but like idea of duel and dabble with some wood cooking.
Oh and beautiful job demonstrating. Outstanding.
Thanks so much for watching! I never really considered the Lynx oven because the max temp is limited to 700F. I typically only make Neapolitan Style pizzas and use a min. oven temp of 850F, it's a great oven is you want to do more NYC style but you will not be able to get it hot enough to do proper Neapolitan pizza. Also for the price, you will not find a better dual fuel oven than the DOME, it's not only amazing beautiful but an extremely well built and great working oven! I use gas most of the time but it's fun on the weekend to use wood!
Thanks Buddy!
Where do you get your doe? Or do you make your own?
Here are the two videos with the full recipe for my dough
ruclips.net/video/5U6SUNLPjqM/видео.html
ruclips.net/video/Y1ncdJAJTtQ/видео.html
My biggest complain about this pizza oven is the name " Gonzalez" or Gonzo on it. I want a pizza oven with a supplicated Italian name not the name of some moppet .
Luckily it only has, “G” 👍🏼😎
Can you make me one? Haha! Gozney Dome is OOS - I ordered a roccbox to tide me over and to train up my pizzaiolo skills.
Thanks so much for watching Freddy! You’re gonna love your oven it’s awesome great way to get started!
Beautiful oven. Too bad they are not selling them at the moment.
Did it come with a door ? And how is the heat retention? After the fire dies, is the structure able retain some heat ?
Thanks so much for watching, greatly appreciate it! It is an absolutely gorgeous heaven, it doesn’t come with the door but they will soon have one available to order for it. For a metal and ceramic pizza oven the heat retention is excellent it has extremely thick insulation in a very thick stone! They will also have a Neapolitan arch insert that will fit in the doorway to reduce the opening to help better retain heat when cooking Neapolitan pizza, so I am eagerly awaiting those
@@HarplandProductions Where do you find the information regards the accessories that will be coming out ? I checked their website and didn’t see any accessories for the “ Dome”.
In one of Gozney’s product videos, a water reservoir was shown to create steam during bread baking. I thought was a fantastic idea. But can’t seem to find any information on their website.
When you go to their website you just need to scroll down to the, "Accessories" Here is the link
us.gozney.com/products/dome
looks like a good oven!
Good alternative if you don't want, or can afford, to splash out for a real Neapolitan brick oven.
If you get the oven hot enough (closer to 500 degrees Celsius) you will see all that black residue on the floor turns white and you will also see that the fire produces almost no smoke at that point so you can simply brush the ash to the side with a oven brush.
There really isn't any need to wipe off the floor with a cloth since, as am sure you have already notices, the floor will keep getting covered by ash that are flying off the fire. So a simple brush to the side once and a while is enough.
Thanks so much for watching! Yes and not only the $ but the mobility, I do not need to move my oven a lot but it's nice to be able to unlock the wheels and move it if needed and have the Gas / wood option at this price point is unbeatable! You are spot on about the, "Self Cleaning" once it get's hot enough!
I have this oven and I struggle to get the floor hot enough to cook my pizza any tips?
Hello Jon, are you using wood or gas? If using wood, start your fire in the middle with small wood and let it burn almost down to coals (15 min or so) then slide it over the air vent to the right side. Then add more small wood to get the fire going again, also at thsi time put one or two medium sized logs 8" logs on the left side to warm up, then after a few min. put them on the fire and they will catch fire faster. Now just keep the fire going for about 45 minutes min and keep putting your next log on the left side to warm up and dry, (probably use 3-4 of 8" logs, one every 10-15 min or so to keep the heat up! The oven air temp should go up quickly, once the temp gauge reads 850F i usually check the stone team, aiming for 750F. Then once the floor is around 750F i put one more warmed up log on to get the flame rolling and start cooking pizza. Here are some links for the wood i use and also the Infrared Thermometer i use to see how hot the stone floor is.
Tumbleweeds Fire-starters Value Pack - Frontier (2 Pack)
amzn.to/3ePABFO
Smoak Firewood Cooking Wood 8” Logs
amzn.to/3ixWDPI
Smoak Firewood Cooking Wood 5”-6” Logs
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MASTERCOOL (52224-A-SP Gray Infrared Thermometer with Laser
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@@HarplandProductions I have the same exact one as you it’s propane and wood I get the oven very hot but the center of my pizza is always raw and the top just tends to burn
I have yet to cook on the propane on mine! I just enjoy the process and the challenge of cooking with wood fire on the Dome! Thanks for the video and motivation!
Thank you very much for watching and letting me know!
say, we know at 950 degrees make great Neopolitan pizzas. How about if wanting to make more of a NY style (thin) pizza, would you turn gas on and keep it to around 700 degrees?
Yes for New York style, or thin crust using gas I would turn it to around 700 like you said and cook it for 3-6 minutes
Question...why only 10 min minutes for the middle and left side? I was thinking maybe a little longer? at home it typically takes 1 hour to heat a pizza stone properly. I dont think 10 min would be long enough but then again that would be alot of wasted wood just to heat the stone up on the left side. Your opinion?
Thank you very much for watching! I absolutely heat my oven up longer, as you said for me i typically take 45min to 1 hour before i start cooking to make sure the oven and stone are hot enough. The 10 min in the middle and to the left is per the Gozney user manual and it really intended to help out for the first few times you heat the oven up with wood just to gradually warm up the stone little by little in various locations. Now, after 8 months of using the oven i just build the fire in the middle then once the kindling is burning and i have some small coals (10 min or so) i move it over to the right side and just keep it there for another 45 min with larger wood, etc.
Is there a different taste with the wood or gas firing?
Thanks for watching! Honestly there’s not that much difference in taste cooking with wood does give a slight aroma but the pizzas are only in the oven 60 seconds so the taste difference is minimal!
If the "wipe" towel is not of a natural fiber it could melt onto the stone. Needs to be cotton etc or you're asking for potential disaster or injury
😎👍🏼thanks for watching and commenting I appreciate it
I want that DOME but you can't get it now. Looking forward to more videos on it
Absolutely 😎👍🏼🍕🔥
Video is excellent but that's a lot of work using wood to heat up the stone. Propane is what I'm sticking with. I thought about getting a true wood oven, nah.
I agree buddy! Unless you have a large stone oven propane is definitely the way to go
Overpriced & overhyped for a China made oven. Not to mention the unprofessional logistics by Gozney themselves.
Thanks for watching!
you can preheat the oven with gas first then change it to wood after, so you don't have to move the ash for extra work.
Thanks for watching, yes you can pre heat with gas, it can make getting the wood fire lit a bit more of a challenge and some will tell you that you increase the risk of cracking the stone by not starting the fire in the middle and letting the coals heat up the stone, etc. When i use wood My oven actually heats up to the 850F mark much faster than with gas so do not see the need to pre heat.
Other question...... I am thinking of placing the oven on a worktop inside the outdoor kitchen, is it well insulated at the bottom?
Yes, absolutely - it's not only well insulated the actual oven sits on the black base which is where the digital display and kindling storage is, which helps buffer the heat from the bottom also. You should be fine placing it on the counter!
Hi just wondering how you are able to cut the wood down to such small pieces ??? I’m having trouble
Hello Milana, Thanks so much watching! I used to cut my wood down myself but i almost cut my finger off last year doing that so now i order my wood pre cut, and it's kiln dry so it burns hotter and less smoke
Tumbleweeds Fire-starters Value Pack - Frontier (2 Pack)
amzn.to/3ePABFO
Smoak Firewood Cooking Wood 8” Logs
amzn.to/3ixWDPI
Smoak Firewood Cooking Wood 5”-6” Logs
amzn.to/3IAAF8Y
Still waiting for mine.
Why not heat up with gas then switch to wood? Wouldn’t heat up time be quicker?
Not sure how safe it would be to replace the ceramic cap and adding the vent. Probably feasible with the right hand protection.
Yes you could heat it up with the gas, but like Douglas mentioned the tricky part would be getting the ceramic puck Insert to cover the burner, this is important to protect the burner from getting ashes stuck in it and possibly damaging it
You just lost you oven m8 :-) doesn't matter where you are or where you live I will come to pick it up :-) :-) :-) Excellent viedo m8 looks absolutely stunning 👌
Can you regulates the air income for wood options thanks
Thanks Martin appreciate it buddy. My oven shipped out without the air regulator for the wood side. I think that’s why I got mine so early they said they were going to be shipping me out the air regulator tray later
@@HarplandProductions I don't need the regulator tray as well :-) I need the oven. They could send everyone the oven so they could use it for the summer and later on send the tray or whatever is missing.
I hear ya
How about a cheers for the guy who takes the time to reply to every comment. Thank you!
Just hope i can keep up my friend :)
Where do you buy your wood from?
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
By the way your cheese it’s not melted. And your bottom of your crust it’s undercooked stone wasn’t hot enough this unit is not a very good one
Thanks for watching William, this is a great oven, please check out the rest of my videos, this was the first test many hundreds of pizza's since then.
Great informative video. Im sure you mentioned it n I must have missed, but why did u start the fire on the left side and then moved it to the other side? Thanks
Thanks so much for watching, it’s really not that big of a deal. The reason I did it because the oven was relatively new when I made this video so I was still curing the stone to prevent cracks. Once you have used your oven a few times in the stone is properly cured then you can just build the fire in the middle and slide it over. Another reason to move the fire around multiple sides is if it’s been sitting in storage all winter or the stone has gotten wet.
How hot does the exterior of the Dome get? Curious for the sake of doing a custom prep top/Dome stand versus buying the official Gozney stand.
Gozney recommends not setting it directly on anything wood, plastic, etc. I would recommend maybe putting a piece of stone / granite under the oven or even cut out a piece of cement board or some type of fireproof backing board to put under it. Just make sure the table heigh is high enough, 40 inches is ideal to get the oven up to the right height for me at 5'11"
@@HarplandProductions Thank you for taking the time to reply in depth! I really appreciate it. I'm waiting for Canada to be able to preorder.
😎👍🏼
Seems like a lotta work… moving the entire fire from one side to the other doesn’t seem very efficient
Thanks for watching Kevin! Yeah honestly you really don’t have to do that, it just speeds up the warm-up time. If you have time you can just build a fire on the one side we just takes an extra half hour or so to heat the stone up to the 850°F mark for Neapolitan pizza. So if you have an hour or an hour and a half you can just build a fire on the right side if you want to speed up the process it’s better to start at least in the center! The one exception is that if you were going to cure the oven for the first time using wood and you really need to move the coals around gradually heat the stone up from all sides sides
You didn't show the bottom of the pizza which is the most important part? :(
You will have to check out my other videos, thanks for watching Lee! ruclips.net/user/HarplandProductions
Bummed out because Gozney customer relations told me that the Dome won’t be available in Canada until 2022 at earliest.
Sorry about that! Now you’re going to be stuck just watching my videos all day 😂
Well, i didnt know that, i dont know if i can wait that long.... Maybe ill have to settle for a roccbox?? Would save me quite a few dollars
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Great Video! In your opinion, do you prefer the wood or gas option? Which one do you use more frequently?
Hello Miguel, thanks so much for watching! Gas all the way, so much easier and more consistent! It's kinda of a misconception that using wood for Neapolitan pizza gives
it a wood smoke taste. for Neapolitan you need the oven and fire super hot at around 850F when a wood fire is this hot it burns very clean (If using dry wood) so there really isn't much if any smoke, and the pizza is only in the oven for 60-90 seconds. Wood is great, and fun to use if you have the time to manage the fire and are going to be cooking enough pizzas to justify the extra time and effort. Even the AVPN now approve gas ovens. Hope this helps!
@@HarplandProductions Awesome! Thank you so much for your reply! Great info!
I’m starting to have second guessing on my dome order....I have a pizza party oven that works great and after watching these videos I don’t think there much a difference between my oven might just get the roccbox instead for mobile pizza making
If you are only going to be using wood than your pizza part oven is a great oven, The Dome has better insulation and I personally like the look of it also but you are correct, your oven is a great one also and already paid for :) I am still keeping my Roccbox up on my covered patio for when it rains on pizza night or for camping, or trips to the beach and with gas it's very quick and easy to use. The dome is pretty awesome though, I have zero regrets
The first person who makes pizza videos from the gozney dome also knows what they are doing. Great looking pizza.
Thank you very much for watching and I appreciate the complement very much! 😎🔥
Now that you used gas and wood, which do you prefer? Wood looks like a pain in the you know what.
Is the taste much different between the two?
Thanks for watching John! Yeah gas is much easier and quicker, during the week or making pizza just for the wife and kids I use gas almost every time! We’re gonna have a pizza party on the weekend or I need to cook something at a lower temperature and then I use wood! For pizza there really isn’t much difference in taste wood provides a slight smoky aroma but ever so slight
Can you pass how to made the dough thank you!!
Here are the links for my dough videos
Step 1
ruclips.net/video/2J9nqEOi3wo/видео.htmlsi=JUG5Cjxm2TNv97jN
Step 2
ruclips.net/video/tHBksh57oeY/видео.htmlsi=6wXCpKmP8OAmu-ET
Freezing dough
ruclips.net/video/OA7gcHmQcec/видео.htmlsi=5iDxKzYPjgtLtpqp
Great video, looking forward to the smoked iPhone recipe! That oven looks like a fantastic bit of kit, very jealous.
Thanks for watching, greatly appreciate it!
Don’t worry I have AppleCare+ on my iPhone 😂
So all told what was the time to get the pizza cooked. I estimated about an hour maybe from the times you did mention.
After building the year fire the oven took about 30 minutes to go over 850°F Then the pizzas only take about 60 seconds each, so yes probably by the time I started prepping until I was eating the pizza it was about one hour
that's a very good video! thanks for sharing. lot of hassle with wood though, compared to gas burner.
wish you happy days with your "dome".
Thanks for watching, had to show you we do have real cheese in Austin 😂
Dude u pulled it too soon. Need a little more blackened on pizza. 😆
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what time did you start the fire in the dome if your party started at 5pm?
At a minimum I always try to start the fire whether I’m using gas or Wood at least one hour before I need it
Oh man, its a beautiful lookimg pizza, i am sure its got wood burning flavor and all. Good luck cleaning that damn ashes. Its a mess. I hate cleaning, only love eating flavourful tasty 🍕
Thanks Keth, appreciate you watching and commenting! The good thing about the DOME is that is an ASH dump inside the oven, you can just open it up and scrape the ashes down then it has a tray on the outside that you just empty!
Do you know whats the size of the gas entry? Im not from the usa
Hello Javier, it uses a standard US Propane regulator attachment if you buy from the USA, in Europe they have the EURO standard propane regulator attachment. IN the USA Oven comes with a 47” gas hose with 30mbar screw fit regulator for LPG Propane
Are you the only person on YT with the dome?
Yosef, It's hard for me to believe but i think i might! I didn't plan it that way but it appears that the other people who have them so far are not making videos or at least not posting them on RUclips like I am! Hopefully your enjoying mine at least! Thanks for Watching!
@@HarplandProductions
Lucky man, looks like a botched rollout to me.
Unfortunately for them there will likely be a cheap Chinese version by the time they are available to the wider population.
Yeah all the Covid related supply shortages really hampered the launch! Yeah pretty much all the ovens you can buy on Amazon are all cheap Chinese knock off‘s. I have a few that I’ve been given to review and after using them once I told the companies that I felt better not posting videos about them because they were so cheap
Did you play with the air damper knob to get the flame rolling hotter?
They had delays with the air damper so mine actually shipped out without it which is why I think I got mine so early. Once it’s ready they’re shipping me a new tray with an Air control knob
Yeah Nice wood fired pizza! It's a little on the small side like all the 60cm ovens for wood fire but okay ! I'm sure it's way easyer and more convenient with gas... I think I skip thisone... it is not even available here in europe... (I'm glad to have the valo here :))))) ) greez from vienna! Hinze
Thanks again buddy for watching I appreciate it! Yes I agree I would love to have an 80 cm or 100 cm oven in the perfect world! I believe the plan is to make these ovens in different models this is just going to be the beginning and the smallest one hopefully in the future they will have an 80 cm and 100 cm version
You're a shill for Gozney.
@@jutout Yeah but he'll gets his YT account skyrocked with this :) these hitcounters don't stop tcking ;) Right time at the right place ! good to see!
Thanks for watching, I appreciate it! I have zero association with Gozney, just a person with a full-time job and a family who likes making pizzas for my kids! Paid for all my ovens!
@@HarplandProductions yeah this is the way we like it - independent information from independent guys
You’ve just been lucky to be the first one to get it… 🤩 as I was withe Koda 16 😉
Great video and these are really helpful. Just got my Dome and wondering your ultimate take - wood worth the extra effort or just stick with propane?
Thank you so much for watching and letting me know, greatly appriciate the support. Although i am a purist is almost all aspects of Neapolitan pizza making, the one area that i do break away is this topic. I feel that using Propane Gas is by far the best way to go using the DOME and really all mid to small sized home pizza ovens. First reason is that these smaller metal ovens just require too much work and effort to maintain the perfect heat and flame to consistently make a bunch of pizzas back to back. Second, It's kinda of a misconception that using wood for Neapolitan pizza gives
it a wood smoke taste. for Neapolitan you need the oven and fire super hot at around 850F when a wood fire is this hot it burns very clean (If using dry wood) so there really isn't much if any smoke, and the pizza is only in the oven for 60-90 seconds. Wood is great, and fun to use if you have the time to manage the fire and are going to be cooking enough pizzas to justify the extra time and effort. Even the AVPN now approve gas ovens. Hope this helps!
@@HarplandProductions Thank you so much for your thoughtful reply! Buon appetito!
@@tonelok glad to help!
Incredible! I love the fact you can change, so easily, from gas to wood.
Question: Do you find the wood fired pies to be better tasting?
Congrats on your Gozney! Excited to see more!
Thanks again for watching, slight difference but since the pizzas are only in the oven for 60 seconds there really isn’t too much of a difference but you can notice a slight smoky flavor
I can’t speak on this oven by as a bread baker I find no difference in wood vs gas in finished baked goods quality . Wood is more work to manage a pain to clean I would probably only use wood when cooking foods were you may want that smoky taste.
@@brianusa394 your spot on Brian
Yes the wood fires will guarantee your evening date will want to check out your bedroom after
@@brianusa394 100%😎👍🏼
Good GAWD that is Wayyyyu too much work!🙄
Tell me about it, making homemade Neapolitan pizza is defiantly not the easiest way to go about it, it takes 3 days just to make the dough! With wood fired ovens it's only worth it if you are going to making a lot of pizzas, even then I would argue that it's still much better to use gas, There is actually zero difference in the flavor because to get the oven up to the 850" F temp with wood you have to have very dry hardwood which when burning hot produces little if any smoke and the pizzas cook at 60 seconds at this temp so there isn't really any noticeable smoke flavor.
Hello,
I know you mentioned to start the fire in the center, move it to the left, then move it to the right.
So my question is, does this put the fire over the air intake at some point? Do we need to avoid putting the fire over the air intake, or is that not an issue?
Thanks
Hello Michael, you actually want to fire right on top of the air intake vent that allows airflow through The center of the fire and aids in maintaining the flames! If you have time, you can honestly just start the fire on the far right side, on top of the air intake vent but doing this for acquire a longer period to warm up the stone in the entire oven, but it’s definitely possible!
i was a camper until 10 years ago and we called ash camping pepper ;)
I really like the dome but i dont know if i want to spend so much time to cook pizzas for 3 ppl
Hello Adam, Thanks for watching! The Dome is great but if your only cooking a few pizza's i would recommend looking at their smaller option the roccbox! Check out some of my other videos using my roccbox so you can get a better idea what it can do. It's great for just a casual user and if you don't want to invest thousands of dollars! It's built like a tank and will last forever!
Grey Rocckbox = amzn.to/3xeZJxX
Green Roccbox = amzn.to/3sMO45X
@@HarplandProductions thanks, i also checked out the ooni and so on. Im thinking about it. I also want to make bread and so on and that is not or very hard possible in the roccbox and co.
Thats why i think about sticking with the Dome. I have to think about it and also have to wait to get available :D
Agree, if bread is is going to be your main thing then the Dome will definitely be a better option
Did the pizza taste any different to the one you cooked using gas?
Since pizza only cooks for a minute, it does not retain much of a smoky flavor. Taste is the same
Like the other comments, the pieces are in the oven only 60 seconds so there isn’t a lot of difference but there is a slight smoky flavor that you can tell
Great video...thanks for sharing your Gozney Dorne with us...Very well explained and set up...Looks like you are having a blast using it. Great looking Pies for sure.
Thanks so much! Always nice to hear good feedback!
let your basil sit in water, and re-hydrate before putting in the oven. they won't burn ;)
Can you use gas and wood at the same time to keep a consistent temperature whilst still getting the wood fire taste?
Thanks for watching, technically yes you can use the gas burner while burning wood but you need to be careful not to get any ashes near the gas burner or you could damage it. For me the smaller to midsize ovens are still much better with gas than with Wood. Ideally for wood-burning you really need a stone oven so it retains heat for days. it’s also kind of a misconception that using wood gives your pizza wood flavor but once you get the oven over 850°F the fires burning so clean and you’re only cooking the pizza for 60 seconds so you really don’t get any wood flavor, the flavor most people associate with Neapolitan is from the high heat chart not necessarily the Wood! Overall, it’s a great oven and I would highly recommend it
@@HarplandProductions Thank you so much for taking the time to write a detailed response. Do you believe you can achieve the same charred taste using gas then?
All I want to know is where can I order this thing??
Thanks for watching Darryl! us.gozney.com/products/dome?variant=39308025135241
I was all in until I seen the price of the unobtainable pizza oven.......Pizza sure looks good.
Yeah if it’s not a passion and you’re not going to use it every week then it’s a pretty big investment but compared to others it’s still a good price! Thanks for watching! Check out the roccbox for a more entry level $, it’s great also!
I’m all in for the 499 one
Best of luck, here are the amazon links for the roccbox, sometimes you get better / faster shipping from Amazon since they have already shipped to the Distributor
Grey Rocckbox = amzn.to/3xeZJxX
Olive Green Roccbox = amzn.to/3AJf2Af
How many 12" pies can you cook in the dome at once?
Hello Alex, thanks for watching ! You can get 2 pizzas in at once if using gas, 1 with wood! Here is the video of me cooking 2 ruclips.net/video/Dk2tvAmaUac/видео.html
Why did he move it left to right
The first time you use wood in any oven, you need to distribute the heat evenly to prevent cracks this way it warms up evenly across the entire stone
Hey great video thank you. I’ve experimented with probably 10 to 20 dough recipes, including 20 iterations on several. Your dough looks excellent. Would you share the recipe you used? Always interested in trying a new one in pursuit of perfection.
check out this video, the full recipe is in the description. ruclips.net/video/0QD12zPIVBs/видео.html
This is an old video of the first time i made a video using the BIGA method (which is my go to one now). For step 1 i have simplified it quite a bit. When making the BIGA starter 48 hours before the final dough I add the water first to the airtight container that i am going to store it in for the 48 hour cold fermentation, then i add the yeast and mix it up with my hand until i have a light brown slurry, once all of the yeast has dissolved I add the flour in little by little with one hand and while i use the other hand to to mix it up together, if you use good 00 flour it will just clump up which is what you want. I like doing it this way because it's less cleaning :)
Couldn’t find this one online for pricing
Check out. us.gozney.com/products/dome?variant=39308025135241
You are not going ge the wood taste I 90sec. 😊
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!
Wooo I love it . Can I get the dough recipe?
Check out my Neapolitan Biga recipe video