Once oven is heated, and pizza placed, simply lower the flame for the first minute to allow the stone to cook the underside of the pizza. Once bottom starts to brown then turn the flame back up to resume browning edges and top.
our pizza oven journey: we just ordered our dual-fuel dome, stand, and accessories as an upgrade to our bertello grande which we have used just about every weekend for the last 1+ years. the bertello is obviously a different platform which is great for what it is, BUT it has been very fickle when running as dual fuel (easy to burn pizzas). we have it dialed in to almost perfect after changing jet to a smaller size on the burner, and have been getting consistently good / awesome results with it with the 100+ pizzas we have made with it. so, yeah our new gozney dome will be a definite upgrade and will hopefully take our pizza results yet to another level higher. thank you for this video.
You have the perfect view for this oven. I was so close to buying this oven but decided to go with the blacked out roccbox instead. Maybe in a couple years I’ll get one. I bet you can make some amazing steaks in that oven, heck maybe even a thanksgiving turkey! Great review like always!
The normal dome with the NG option is my dream, though I settled for a Halo Versa with the price down to $400 and NY style being my favorite. One day though, you will be mine.
I've never used a Dome, but for NY pizzas I don't see how you could beat a Versa. I have one and have made a few hundred NY pizzas in it. It's amazing and doesn't cost a ton. The rotating stone is awesome, I launch a pizza and don't have to come back for 5.5 minutes and they come out perfect every time. With that said, it's not really suited for Neopolitians, and I do think I'll get a Dome S1 sometime in 2024.
what is the OUTSIDE temperature of the dome while operating ??? How long will keep - retain heat AFTER live fire ?? The answers makes the difference between this oven and a real pizza oven
I think @mixalis6168 is right. I'm going to reach out to them and see. I know the original Dome comes with a stone floor puck to seal up the gas connection, which this new one does not come with. I'm sure a work-around could be made
Performance-wise, the Dome is better. However, I gave the Karu 16 and Dome S1 the same rating when factoring in cost. So this one will really come down to how much you want to spend.
@@palapizzaovens Thank you. Its so hard to tell from videos. In some looks like the Karu does a better job, but if you are not cooking on it, its hard to say. Looking for a bigger oven the my Roccbox. Hoping you get the Arc xl to try out.
wood isn't the only difference. no natural gas option big miss on gozney's part. people with this kind of money typically have professional style outdoor spaces and natural gas hookups
Not noticeable. Some purists may argue that wood imparts flavor, but for something that cooks for 60-90 seconds, it's not much time for smoke to imbue. I'm not hating on wood-fired ovens, I still love to use them on summer weekends when I have more time to kill, but there isn't a difference in taste to me
You won't notice, it will look different, but the taste will be identical. The snobby foodie hipsters will swear up and down they can 100% tell a big difference. I cook ribs for 5-6 hours, and pork butt for 12-14 hours. I know BBQ isn't pizzas. But if 90 seconds of wood can give a pizza a smoky taste. My 14 hour BBQ smoked with wood would be inedible. I'll also say this, just my opinion. But I bought a Ooni Karu 16 and thought even if it doesn't taste any different, making pizzas with wood will be great fun and so much more authentic. I quickly found out, for me anyway I didn't have fun and it was a lot more work to get the temp where I wanted it, and adding more wood every 10 minutes to keep it there while I made 4 pizzas. Yeah, no, after that 1 session, I never made wood pizzas again lol. YMMV, some people like all the extra work. I mean it is a more involved experience than turning on a gas knob. And for some people, that whole process is satisfying to them. Also cooking with wood ends up being more expensive unless you have a source for it. And at least here it's way easier to find a propane station than it is a place to buy wood to cook with. Now this is all related to "small" pizza ovens like the Karu or Roccbox. If I had a huge brick oven from Naples that I could load with a ton of wood and cook for a long time without touching it. I'd have a different opinion.
I mean, clearly the baking performance is what matters, and what I base my review on. But after testing 30ish ovens, I have not seen a dial like this. Thought it was call-out worthy
He made a solid point, I've had 4 different pizza ovens. And 2 of them it was a game of hold in the dial for 5 seconds and hope it ignites. With 1 of them, I had about a 70/30 success/fail rate. Also, 1 potential issue with those style igniters, holding it in releases gas, and yeah my fault for being reckless. But more than 1 I held it in just a few seconds too long and not being mindful got a fireball shooting out that scorched my eyebrows lol. You shouldn't be leaning down looking inside when you light it, but if you forget this and do it you might get blasted with one in the face and it's not pleasant.
I will never live long enough to understand and comprehend what compels otherwise sane and rational people to spend 1500 US dollars to eat burnt pizza.
@@brunoantony9257 I haven't had Dominos in 7 years or so. I remember it not being that bad for fast food pizza. Pizza hut and Papa Johns were awful the last time I tried to eat them years ago. I usually eat from local Mom and Pop American pizza places.
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Once oven is heated, and pizza placed, simply lower the flame for the first minute to allow the stone to cook the underside of the pizza. Once bottom starts to brown then turn the flame back up to resume browning edges and top.
our pizza oven journey: we just ordered our dual-fuel dome, stand, and accessories as an upgrade to our bertello grande which we have used just about every weekend for the last 1+ years. the bertello is obviously a different platform which is great for what it is, BUT it has been very fickle when running as dual fuel (easy to burn pizzas). we have it dialed in to almost perfect after changing jet to a smaller size on the burner, and have been getting consistently good / awesome results with it with the 100+ pizzas we have made with it. so, yeah our new gozney dome will be a definite upgrade and will hopefully take our pizza results yet to another level higher. thank you for this video.
You have the perfect view for this oven. I was so close to buying this oven but decided to go with the blacked out roccbox instead. Maybe in a couple years I’ll get one. I bet you can make some amazing steaks in that oven, heck maybe even a thanksgiving turkey! Great review like always!
The normal dome with the NG option is my dream, though I settled for a Halo Versa with the price down to $400 and NY style being my favorite. One day though, you will be mine.
I've never used a Dome, but for NY pizzas I don't see how you could beat a Versa. I have one and have made a few hundred NY pizzas in it. It's amazing and doesn't cost a ton. The rotating stone is awesome, I launch a pizza and don't have to come back for 5.5 minutes and they come out perfect every time.
With that said, it's not really suited for Neopolitians, and I do think I'll get a Dome S1 sometime in 2024.
what is the OUTSIDE temperature of the dome while operating ???
How long will keep - retain heat AFTER live fire ??
The answers makes the difference between this oven and a real pizza oven
I think this could be the Gozney that converts this Ooni guy. I am curious if putting a steel in there could help make it bake nice NY pies.
Even though it's gas only, I wonder if one can get away with using wood too.
I think it voids warranty ?
I think @mixalis6168 is right. I'm going to reach out to them and see.
I know the original Dome comes with a stone floor puck to seal up the gas connection, which this new one does not come with. I'm sure a work-around could be made
When will Gosney be able to ship to me in rural Latvia S1 GAS DOME OVEN. ?
Can’t wait till you get the ArcXL
Can we use it indoors?
Hey interested in buying this pizza! Send me your link for the wood-fired variation :)
shrsl.com/3gotm Thanks buddy, you'll love it.
Nice video all around, thanks!
How does this compare to the ooni karu 16? Which do you think is better?
Performance-wise, the Dome is better. However, I gave the Karu 16 and Dome S1 the same rating when factoring in cost. So this one will really come down to how much you want to spend.
@@palapizzaovens Thank you. Its so hard to tell from videos. In some looks like the Karu does a better job, but if you are not cooking on it, its hard to say. Looking for a bigger oven the my Roccbox. Hoping you get the Arc xl to try out.
Old price??
Im lost what was the old price?
The Dome retails for about $2k, whereas this new Dome S1 retails for about $1500. It's propane-fueled only, and does not allow for wood.
wood isn't the only difference. no natural gas option big miss on gozney's part. people with this kind of money typically have professional style outdoor spaces and natural gas hookups
How different is the taste with wood ?
Not noticeable. Some purists may argue that wood imparts flavor, but for something that cooks for 60-90 seconds, it's not much time for smoke to imbue. I'm not hating on wood-fired ovens, I still love to use them on summer weekends when I have more time to kill, but there isn't a difference in taste to me
You won't notice, it will look different, but the taste will be identical. The snobby foodie hipsters will swear up and down they can 100% tell a big difference. I cook ribs for 5-6 hours, and pork butt for 12-14 hours. I know BBQ isn't pizzas. But if 90 seconds of wood can give a pizza a smoky taste. My 14 hour BBQ smoked with wood would be inedible.
I'll also say this, just my opinion. But I bought a Ooni Karu 16 and thought even if it doesn't taste any different, making pizzas with wood will be great fun and so much more authentic. I quickly found out, for me anyway I didn't have fun and it was a lot more work to get the temp where I wanted it, and adding more wood every 10 minutes to keep it there while I made 4 pizzas. Yeah, no, after that 1 session, I never made wood pizzas again lol. YMMV, some people like all the extra work. I mean it is a more involved experience than turning on a gas knob. And for some people, that whole process is satisfying to them.
Also cooking with wood ends up being more expensive unless you have a source for it. And at least here it's way easier to find a propane station than it is a place to buy wood to cook with. Now this is all related to "small" pizza ovens like the Karu or Roccbox. If I had a huge brick oven from Naples that I could load with a ton of wood and cook for a long time without touching it. I'd have a different opinion.
2:18 never heard such bs.
Oh no! Fancy having to hold in the dial for a few seconds to keep it lit. Omg. 😳 what a disaster.
I mean, clearly the baking performance is what matters, and what I base my review on. But after testing 30ish ovens, I have not seen a dial like this. Thought it was call-out worthy
He made a solid point, I've had 4 different pizza ovens. And 2 of them it was a game of hold in the dial for 5 seconds and hope it ignites. With 1 of them, I had about a 70/30 success/fail rate. Also, 1 potential issue with those style igniters, holding it in releases gas, and yeah my fault for being reckless. But more than 1 I held it in just a few seconds too long and not being mindful got a fireball shooting out that scorched my eyebrows lol. You shouldn't be leaning down looking inside when you light it, but if you forget this and do it you might get blasted with one in the face and it's not pleasant.
I will never live long enough to understand and comprehend what compels otherwise sane and rational people to spend 1500 US dollars to eat burnt pizza.
My 3 year old can handle a quesadilla with burnt cheese. Would you send it back?
let me guess you like Dominos pizza
@@palapizzaovens Why in this scenario am I eating a bitter quesadilla? To prove my manliness to a 3 year old?
I'll pass.
@@brunoantony9257 I haven't had Dominos in 7 years or so. I remember it not being that bad for fast food pizza. Pizza hut and Papa Johns were awful the last time I tried to eat them years ago.
I usually eat from local Mom and Pop American pizza places.
Yet your watching a video about a gozney dome