Great video! With the weather starting to warm up I’m going to start working on my pizza making skills. I really struggle with the dough and transferring the pizza to the stone but I’ll keep practicing. Thanks for the great content.
Thanks for watching Mike, greatly appriciate the support! I would defiantly try using Caputo Flour and Semolina to help stretch and launch your pizzas better. It will definitely make a difference. Also check out my video series on Biga Dough. Here are the links, check it out! My Biga step 1: ruclips.net/video/5U6SUNLPjqM/видео.html 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
I would like to win the flame tamer for my Dome! I’m cooking pizza more toward Newhaven style. I heat the dome up with a pretty low flame shooting for 750F floor temp and launch my pizza in the back right corner then have to turn the flame to low looking to cook 4 minutes or more. Then if cooking another I have to turn the flame back up to recover the floor temp. Hoping the flame tamer might let me cook with the same flame level as needed to get a 750F floor temp. Thanks Ryan
Yes it is a little expensive, I’m thinking it’s more for people doing New York style pizza or bread or other things were they need the temperature to be lower
I have been trying to cook the bottom of the pizza properly without burning the top, but so far, my efforts have failed. I truly wish I had a flame tamer!
Keep it up, in no time i know you will get the hang of it! There are a lot of moving parts and variables into why this could be happening. Typically if the top of the pizza's cooking faster than the bottom, it't prob one of the following things. 1. Actual stone isn't at 750F+ before launching your pizza, if you don't already i would recommend getting a Infrared Thermometer with Laser, this is the one i have and it's great and comes with a great waterproof case, amzn.to/3qIhcfn, if you don't have one, don't launch any pizza until the oven temp gauge hit's at least 850F, and then launch and don't touch it for the first 30 seconds #2 Your putting to much / many toppings (Sauce, Cheese, etc. on you pizza) #3 Type of cheese, With Fresh Mozzarella you need to cut it up before hand and set it on paper towels to allow some of the extra moisture soak up so it doesn't make the dough wet.
Hello Luis, it's just s tad thinner mainly to make the top part a bit lighter, due to the shape of the burner and location there isn't as much room for the base to be as deep and wide as the roccbox one, so they had to make it a bit thinner and lighter so it wouldn't tip over while in place. It's still very heavy duty sold steel.
Thanks for watching Frank. By bottom i assume your talking about the stone. if you using gas, just crank up the burner to high, use the front edge of your metal pizza launching peel and gently scrape away any loose ash, burnt semolina, etc (if your using cornmeal i would switch to semolina) then leave the burner on high for an hour or 2 if possible and it will pretty much self clean. if using wood, build the fire and then once it's hot and you have some good hot coals slide the entire fire over to the center and spread it out a bit over the stone and just let it sit and it should burn off the black. Here is my cleaning video, can't remember if it has the steps in it but check it out. Not sure what's causing the black, it's either you have too much semolina under your pizza or your overloading the pizza and it's leaking out under the dough when cooking. ruclips.net/video/zz0aL-ykLMA/видео.htmlsi=RQ43Xf8pvlo1vPoo
Your entered! There are a lot of moving parts and variables into why this could be happening. Typically if the top of the pizza's cooking faster than the bottom, it't prob one of the following things. 1. Actual stone isn't at 750F+ before launching your pizza, if you don't already i would recommend getting a Infrared Thermometer with Laser, this is the one i have and it's great and comes with a great waterproof case, amzn.to/3qIhcfn, if you don't have one, don't launch any pizza until the oven temp gauge hit's at least 850F, and then launch and don't touch it for the first 30 seconds #2 Your putting to much / many toppings (Sauce, Cheese, etc. on you pizza) #3 Type of cheese, With Fresh Mozzarella you need to cut it up before hand and set it on paper towels to allow some of the extra moisture soak up so it doesn't make the dough wet.
@@HarplandProductions I have a Karu 16 and always used the gas attachment. I tried Jealous Devil lump coal and it was a success. A bit expensive but well worth it. Just before you put the pizza in add a small piece of wood for that extra flame.
The flame tamer looks like the perfect accessory. Currently, I’m working with a reduced flame to avoid a burnt crust, with a raw interior. That method works OK, but the trade off is a much longer cooking time: not ideal! Would love to win one.
Thanks for watching Alex, There are a lot of moving parts and variables into why this could be happening. Typically if the top of the pizza's cooking faster than the bottom, it't prob one of the following things. 1. Actual stone isn't at 750F+ before launching your pizza, if you don't already i would recommend getting a Infrared Thermometer with Laser, this is the one i have and it's great and comes with a great waterproof case, amzn.to/3qIhcfn, if you don't have one, don't launch any pizza until the oven temp gauge hit's at least 850F, and then launch and don't touch it for the first 30 seconds #2 Your putting to much / many toppings (Sauce, Cheese, etc. on you pizza) #3 Type of cheese, With Fresh Mozzarella you need to cut it up before hand and set it on paper towels to allow some of the extra moisture soak up so it doesn't make the dough wet.
@@HarplandProductions good info! Most of that checks out with the way I prepare my pizza. Of all the factors you mentioned, stone temperature seems like the biggest culprit. I typically try to preheat my dome for 30-45 minutes before launching. That just might not be long enough. I’ll confirm the temp of the stone before launching my next pizza.
I’ve had decent luck with long max flame pre heats and flame full low to start, but still feel not enough heat is sinking into the stone. Have you tried their baffle door ?
Thanks for watching! Getting the stone temp up takes time and depending on the ambient temp outside. This time of Year i plan on it taking about 1 hour with the oven on High Heat to get the stone up to 750F- 850F, which is the temp range i prefer for Neapolitan Pizza. NU2U did just send me their door, a wood rack and a tuscan grill prototype to test out so i have a video in the works using those so stay tuned!
Hello Matt, Yes it will to a certain extent. the Neapolitan pizza business is a game of seconds so, yes it helps by giving you a few more seconds and i find i get a more consistent cook
The biggest issue I have with the dome is that the bottom of the pizza doesn't get cooked enough by the time the top is done. Does this help with that issue?
Hello Justin, Thanks so much for watching. The bottom not getting dome at the same time can be caused by quite a few things but it's hard to diagnose without knowing exactly what type of dough you're using and the outside weather and oven and stone temps, etc. If you haven't already i would defiantly buy a laser temp gauge so you can tell when the center of the stone is at a min. over 750F and the DOME oven gauge will be around 850F. I do not even start getting ready until my DOME hit's 850F. The other part is that you need to use very high hydration dough that is at least 60-65% water, that combined with the the ultra high heat should allow the top and bottom to cook evenly. Other things that cause the bottom to not cook are putting to much sauce (for a standard 10-11" Neapolitan i use max 2 tablespoons full), another cause is not allowing the fresh mozzarella to dry out a bit before hand ( I normally cut it up into pieces and let them sit on some paper towels for about 30-60 before i use them so the moister absorbs). Last but not least don't turn the pizza for the first 20-30 seconds then when you do turn it try to keep the pizza in the same spot in the oven and turn least amount possible. Also, Yes i feel the flame tamer has helped a bit making for more even cooks, not 100% needed but it's nice to have, i really like that it keeps the burner going when it's windy, i can turn to face the door and it blocks the wind!. Thanks so much for watching
I would like to win the Flame Tamer to help address pizza / bread making and reduce the possibility of burning the food. After watching all your videos on the Gozney Dome, I proceeded to place an order via a local distributor in NYC. Weather hasn’t been in our favor this past week but hope to begin my first pizza bake as early as this coming week.
Hello Ricardo, I wanted to let you know that you were the winner of last weeks NU2U Flame Tamer! Please DM (via instagram) or email me your mailing address at Harpland@yahoo.com and I will ship it out as soon as possible this week!😀
Nice video and use of the product, but you should have made a control. Make a pizza without the flame guard and one with, to compare the difference/cooking time.
Thanks for the recommendation, Yeah i had used the one for my Roccbox i kinda new what to expect so i thought i would just test it out for the Dome to see if the results matched. I do like the idea though, stay tuned, i might have to make another video with it!
Thanks for watching! On low heat I find the burner will blow out if it’s very windy. This is another benefit of the flametamer, you can turn it in angle it a little more towards the door and it prevents the flame from burning out!
Would love to win this flame tamer, still a newbie to this but I would love to use this to try baking bread in my new dome once a door of sorts is available!
I tried one of those in an ooni oven and I didn't see a difference. A lot of the mods people do with various ovens like ooni just change the performance slightly but not always in a positive way, more just a sidegrade. The dome bakes really well next to the flame and so does my karu 16.
I agree, you can make great pizza with our without these. In most cases they are typically used in baking other things and not pizza, it's pretty common to see bakers using a fire brick or bricks to help deflect the flames when baking breads for even when you need lower heat such for cooking things like pies, etc. you can turn the flame way down and the brick or in this case the flame tamer holds heat. I just like testing all of these things out. Thanks for watching!
Hello Peder, Thanks for your comment! To a certain extent it would work with a wood fire but i don't think it's wide enough to really to much good, it was really designed specifically for the Domes gas burner. NU2U also sent me a prototype log holder to use for the DOME so i am hoping to test it and the door out this coming week! For wood use, i would just let the fire die down a bit then cook to prevent burns from the flames.
I would LovE ❤️ to win the flame tamer! I had messaged N2U a few weeks about their products as I think they are innovative and saw them in your channel first. Thank you for your thoughtful reviews. Almost saved up for my Dome, our family earth oven is near collapse after 14 years in Maine so it’s time.
@@HarplandProductions You have such a great channel you inspire so many to cook like you . 👍 . You are a good guy . I would not use the decals . I'm just not a decal person . But thanks 👍 . I don't want you to waste them on me . But thank you for your kindness . I can't wait for more of your videos . 🔥🔥🍕🍕
Fancy olive oil from a copper and brass...oil can? On the same pizza with pecorino from a plastic tub... Hey, no issue with the home cook doing what they feel is best, but putting that on the RUclips feels ill-informed at best. Further reflection on why this bothers me is I feel the industrialization of food stuffs (pecorino in a plastic tub) is completely anti 'wood-fired-Italian-pizza' which is the FUCKING GOAL of getting a multi thousand dollar oven in your backyard!
Dustin, this is one of the funniest comments i have received in quite a long time, thanks so much for watching! Nothing fancy about making pizza, it's an Italian street food. Hope you find something that makes you happy and you are passionate about. best of luck.
Thanks for watching, that pizza was pretty spot on. The Flame Tamer is carbon steel so it actually speeds up the heating of the stone and helps maintain the oven temp.
Hello John, not sure where you are looking for it, if your on their website it's in Canadian dollars. It's $89 USD, here is the link a.co/d/dV4QmtW The cost is due to them choosing to only use 100% high grade Canadian Steel and the shipping is very $ due to the weight
I have a flame guard in my wood oven and it works wonderful.
Thank you very much for watching and letting me know
@@HarplandProductions BTW that Pizza looked awesome.
@@apuz13 Appreciate that buddy!
Great video! With the weather starting to warm up I’m going to start working on my pizza making skills. I really struggle with the dough and transferring the pizza to the stone but I’ll keep practicing. Thanks for the great content.
Thanks for watching Mike, greatly appriciate the support! I would defiantly try using Caputo Flour and Semolina to help stretch and launch your pizzas better. It will definitely make a difference. Also check out my video series on Biga Dough. Here are the links, check it out!
My Biga step 1:
ruclips.net/video/5U6SUNLPjqM/видео.html
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
I would like to win the flame tamer for my Dome!
I’m cooking pizza more toward Newhaven style.
I heat the dome up with a pretty low flame shooting for 750F floor temp and launch my pizza in the back right corner then have to turn the flame to low looking to cook 4 minutes or more.
Then if cooking another I have to turn the flame back up to recover the floor temp.
Hoping the flame tamer might let me cook with the same flame level as needed to get a 750F floor temp.
Thanks
Ryan
you are not on the list to win!
too expensive I reduce the flame to a almost to minimum when I introduce the pizza with the best result
Yes it is a little expensive, I’m thinking it’s more for people doing New York style pizza or bread or other things were they need the temperature to be lower
you do not use any flame when cooking bread in the oven
I have been trying to cook the bottom of the pizza properly without burning the top, but so far, my efforts have failed. I truly wish I had a flame tamer!
Keep it up, in no time i know you will get the hang of it! There are a lot of moving parts and variables into why this could be happening. Typically if the top of the pizza's cooking faster than the bottom, it't prob one of the following things. 1. Actual stone isn't at 750F+ before launching your pizza, if you don't already i would recommend getting a Infrared Thermometer with Laser, this is the one i have and it's great and comes with a great waterproof case, amzn.to/3qIhcfn, if you don't have one, don't launch any pizza until the oven temp gauge hit's at least 850F, and then launch and don't touch it for the first 30 seconds #2 Your putting to much / many toppings (Sauce, Cheese, etc. on you pizza) #3 Type of cheese, With Fresh Mozzarella you need to cut it up before hand and set it on paper towels to allow some of the extra moisture soak up so it doesn't make the dough wet.
Nice results. Just wondering if the tamer is thinner than the one for the rockbox. Looks like it.
Hello Luis, it's just s tad thinner mainly to make the top part a bit lighter, due to the shape of the burner and location there isn't as much room for the base to be as deep and wide as the roccbox one, so they had to make it a bit thinner and lighter so it wouldn't tip over while in place. It's still very heavy duty sold steel.
I need to win this because my pizzas look more like black panthers than leopards! 🤣
Hahaha, your entered!
@@HarplandProductions Thank you! 🤞🏼
Excellent video and review!
Thank you kindly! Greatly appriacte it Michael!
Any tips on how to clean the bottom of my oven? It’s basically black and I’m thinking that’s why my pizzas don’t cook on bottom
Thanks for watching Frank. By bottom i assume your talking about the stone. if you using gas, just crank up the burner to high, use the front edge of your metal pizza launching peel and gently scrape away any loose ash, burnt semolina, etc (if your using cornmeal i would switch to semolina) then leave the burner on high for an hour or 2 if possible and it will pretty much self clean. if using wood, build the fire and then once it's hot and you have some good hot coals slide the entire fire over to the center and spread it out a bit over the stone and just let it sit and it should burn off the black. Here is my cleaning video, can't remember if it has the steps in it but check it out. Not sure what's causing the black, it's either you have too much semolina under your pizza or your overloading the pizza and it's leaking out under the dough when cooking.
ruclips.net/video/zz0aL-ykLMA/видео.htmlsi=RQ43Xf8pvlo1vPoo
@@HarplandProductions just saw this, I have tried that, but I can’t remove the black smoot afterwards.
Nice Video! Hello from San Antonio!
Hello Ismael, Thank you so much for watching and reaching out, it's always great to hear from a neighbor!
I need the flame tamer cause I haven't figured out how to cook a pizza without burning the top and undercooked bottom 😩
Your entered! There are a lot of moving parts and variables into why this could be happening. Typically if the top of the pizza's cooking faster than the bottom, it't prob one of the following things. 1. Actual stone isn't at 750F+ before launching your pizza, if you don't already i would recommend getting a Infrared Thermometer with Laser, this is the one i have and it's great and comes with a great waterproof case, amzn.to/3qIhcfn, if you don't have one, don't launch any pizza until the oven temp gauge hit's at least 850F, and then launch and don't touch it for the first 30 seconds #2 Your putting to much / many toppings (Sauce, Cheese, etc. on you pizza) #3 Type of cheese, With Fresh Mozzarella you need to cut it up before hand and set it on paper towels to allow some of the extra moisture soak up so it doesn't make the dough wet.
Thanks for the tips
Have you ever cooked with lump charcoal?
Not yet, i was waiting for the door, which I now have so no more excuses 😎👍🏼
@@HarplandProductions I have a Karu 16 and always used the gas attachment. I tried Jealous Devil lump coal and it was a success. A bit expensive but well worth it. Just before you put the pizza in add a small piece of wood for that extra flame.
I was searching to invest into a pizza oven and your videos are point on!! I will get that flame 🔥 guard for sure..enjoying all your videos 👏👍
Awesome! Thank you so much for watching and letting me know Gwen!!
Fantastic!
Many thanks!
Need a Tamer to break in my unused dome
Thanks for watching Chris! Everyone needs a flame tamer, your entered to win!
This looks really nice. I’m leaning Done over Alfa and this may end up in my list of accessories to order. Thanks for the demonstration!
Any time Brian, don't get me wrong, Alfa ovens are great but for me the Dome is a great oven, great size and good price for what you get.
Where can I buy from?
Here's the link to order one! amzn.to/3LPwY1Q
No burn great item
Absolutely, thanks for watching 👍🏼😎🔥🍕
The flame tamer looks like the perfect accessory. Currently, I’m working with a reduced flame to avoid a burnt crust, with a raw interior. That method works OK, but the trade off is a much longer cooking time: not ideal! Would love to win one.
Thanks for watching Alex, There are a lot of moving parts and variables into why this could be happening. Typically if the top of the pizza's cooking faster than the bottom, it't prob one of the following things. 1. Actual stone isn't at 750F+ before launching your pizza, if you don't already i would recommend getting a Infrared Thermometer with Laser, this is the one i have and it's great and comes with a great waterproof case, amzn.to/3qIhcfn, if you don't have one, don't launch any pizza until the oven temp gauge hit's at least 850F, and then launch and don't touch it for the first 30 seconds #2 Your putting to much / many toppings (Sauce, Cheese, etc. on you pizza) #3 Type of cheese, With Fresh Mozzarella you need to cut it up before hand and set it on paper towels to allow some of the extra moisture soak up so it doesn't make the dough wet.
@@HarplandProductions good info! Most of that checks out with the way I prepare my pizza. Of all the factors you mentioned, stone temperature seems like the biggest culprit. I typically try to preheat my dome for 30-45 minutes before launching. That just might not be long enough. I’ll confirm the temp of the stone before launching my next pizza.
Want to win🎉!!!!
You're on the list to win David!
Not sure what I need to say to win this because I already commented to try to win. How about this your awesome!😂🎉😂
Thanks so much David, Since i am so awesome i will keep you on the list for more upcoming giveaways
The reason I want to win this is my kids love pizza but hate it when the crust is burnt, the flame tamer will solve all the arguments in our house!!!
As a father of 3 i understand, your name is on the list now!
I’ve had decent luck with long max flame pre heats and flame full low to start, but still feel not enough heat is sinking into the stone. Have you tried their baffle door ?
Thanks for watching! Getting the stone temp up takes time and depending on the ambient temp outside. This time of Year i plan on it taking about 1 hour with the oven on High Heat to get the stone up to 750F- 850F, which is the temp range i prefer for Neapolitan Pizza. NU2U did just send me their door, a wood rack and a tuscan grill prototype to test out so i have a video in the works using those so stay tuned!
This product looks great and appreciate the review. Will it help with heat distribution? Keep the top from burning at higher temps.
Hello Matt, Yes it will to a certain extent. the Neapolitan pizza business is a game of seconds so, yes it helps by giving you a few more seconds and i find i get a more consistent cook
I like it. Whilst I’m new to making pizza, I’m slowly getting better with the Dome. I can see we’re this would help!
Thanks for watching John, i find it helps ever so slightly but the pizza game is just a mater of seconds so any advantages helps :)
Flame on! Show me the money.. Err, flame guard. Nice video !
absolutely
The biggest issue I have with the dome is that the bottom of the pizza doesn't get cooked enough by the time the top is done. Does this help with that issue?
Hello Justin, Thanks so much for watching. The bottom not getting dome at the same time can be caused by quite a few things but it's hard to diagnose without knowing exactly what type of dough you're using and the outside weather and oven and stone temps, etc. If you haven't already i would defiantly buy a laser temp gauge so you can tell when the center of the stone is at a min. over 750F and the DOME oven gauge will be around 850F. I do not even start getting ready until my DOME hit's 850F. The other part is that you need to use very high hydration dough that is at least 60-65% water, that combined with the the ultra high heat should allow the top and bottom to cook evenly. Other things that cause the bottom to not cook are putting to much sauce (for a standard 10-11" Neapolitan i use max 2 tablespoons full), another cause is not allowing the fresh mozzarella to dry out a bit before hand ( I normally cut it up into pieces and let them sit on some paper towels for about 30-60 before i use them so the moister absorbs). Last but not least don't turn the pizza for the first 20-30 seconds then when you do turn it try to keep the pizza in the same spot in the oven and turn least amount possible. Also, Yes i feel the flame tamer has helped a bit making for more even cooks, not 100% needed but it's nice to have, i really like that it keeps the burner going when it's windy, i can turn to face the door and it blocks the wind!. Thanks so much for watching
Exactly what I need in my Dome to prevent or reduce burning when running the oven at high temperatures. I want it!!!
yes indeed!
I would like to win the Flame Tamer to help address pizza / bread making and reduce the possibility of burning the food. After watching all your videos on the Gozney Dome, I proceeded to place an order via a local distributor in NYC. Weather hasn’t been in our favor this past week but hope to begin my first pizza bake as early as this coming week.
Thanks for watching Ricardo, your entered!
Hello Ricardo, I wanted to let you know that you were the winner of last weeks NU2U Flame Tamer! Please DM (via instagram) or email me your mailing address at Harpland@yahoo.com and I will ship it out as soon as possible this week!😀
Nice video and use of the product, but you should have made a control.
Make a pizza without the flame guard and one with, to compare the difference/cooking time.
Thanks for the recommendation, Yeah i had used the one for my Roccbox i kinda new what to expect so i thought i would just test it out for the Dome to see if the results matched. I do like the idea though, stay tuned, i might have to make another video with it!
@@HarplandProductions nice one
Thanks for the info. Any issues with the flame and wind and burning the conduit?
Thanks for watching! On low heat I find the burner will blow out if it’s very windy. This is another benefit of the flametamer, you can turn it in angle it a little more towards the door and it prevents the flame from burning out!
Does the bottom of the pizza still char while using the flame tamer?
absolutely, I find it actually makes it better by distributing the heat through the stone
We're so hungry! Love your content!
Thank you very much, appriciate the support!
What size pizza peel is that?
The Gozney Launch peel i have has a 12" head and a 24" handle.
@@HarplandProductions awesome, thank you. I need to order a new peel and I wasn't sure what size was big enough 🙌
@@konopamike max is 14" width, and you want a least a 24" handle, i like a 12" peel, perfect for Neapolitan Pizzas
This would be a wonderful accessory to my new Dome.
I will keep you on the list for more giveaways Alex!
Awesome Matt !!! Go Nu2u !! :)
Thanks Rocco!!!😎👍🏼
Would love to win this flame tamer, still a newbie to this but I would love to use this to try baking bread in my new dome once a door of sorts is available!
thanks for watching, your entered to win!
@@HarplandProductions thank you !
The NU2U product's are great 👍 .
💯
Any suggestions on where to find a good stone scraping tool?
I received mine from Darebuilt.com in Canada! Stay tuned I’ll be giving some away shortly!
NU2U FLAME TAMER!! I REALLY NEED TO GET ONE OF THESE!!
Your now entered to win, thanks for watching Thomas!
I tried one of those in an ooni oven and I didn't see a difference. A lot of the mods people do with various ovens like ooni just change the performance slightly but not always in a positive way, more just a sidegrade.
The dome bakes really well next to the flame and so does my karu 16.
I agree, you can make great pizza with our without these. In most cases they are typically used in baking other things and not pizza, it's pretty common to see bakers using a fire brick or bricks to help deflect the flames when baking breads for even when you need lower heat such for cooking things like pies, etc. you can turn the flame way down and the brick or in this case the flame tamer holds heat. I just like testing all of these things out. Thanks for watching!
@@HarplandProductions didn't think about for baking. Maybe at the ultra low setting plus flame tamer that may help
@@HarplandProductions didn't think about lower heat. I may try that now
This one was a frozen dough, isn‘t it?
Yes, it was frozen, then i though it over night in the refrigerator for 24 hours then put it out at room temperature for around 3 hours!
That’s awesome! Would love to have one for my dome!!
You have been entered!!!!
Ready to tame my flame! So I up my pizza game.
Stan, thanks again for watching, I will keep you on the list for more giveaways
Great idea!! Would love to try it for bread
You should! I will put your name down Jody, thanks for watching!
Can you still fit in a 14 inch peel?
absolutely, it fits right up next the to the gas burner, still leaves plenty of room for a 14" peel to launch a pizza!
What about with wood, would it work well with just wood?
Hello Peder, Thanks for your comment! To a certain extent it would work with a wood fire but i don't think it's wide enough to really to much good, it was really designed specifically for the Domes gas burner. NU2U also sent me a prototype log holder to use for the DOME so i am hoping to test it and the door out this coming week! For wood use, i would just let the fire die down a bit then cook to prevent burns from the flames.
@@HarplandProductions Great thank you for your insight
Nice looking pizza!
I appreciate that, thanks for letting me know!
Nice review!
Glad you enjoyed it
I would LovE ❤️ to win the flame tamer! I had messaged N2U a few weeks about their products as I think they are innovative and saw them in your channel first. Thank you for your thoughtful reviews. Almost saved up for my Dome, our family earth oven is near collapse after 14 years in Maine so it’s time.
Thanks so much for watching John, I greatly appreciate you letting me know!
So awesome 🍕🔥 .
Thank you Dave, I greatly appreciate all your support! If you email me your mailing address i will send over some Harpland Decals!
@@HarplandProductions You have such a great channel you inspire so many to cook like you . 👍 . You are a good guy . I would not use the decals . I'm just not a decal person . But thanks 👍 . I don't want you to waste them on me . But thank you for your kindness . I can't wait for more of your videos . 🔥🔥🍕🍕
Fancy olive oil from a copper and brass...oil can? On the same pizza with pecorino from a plastic tub...
Hey, no issue with the home cook doing what they feel is best, but putting that on the RUclips feels ill-informed at best.
Further reflection on why this bothers me is I feel the industrialization of food stuffs (pecorino in a plastic tub) is completely anti 'wood-fired-Italian-pizza' which is the FUCKING GOAL of getting a multi thousand dollar oven in your backyard!
Dustin, this is one of the funniest comments i have received in quite a long time, thanks so much for watching! Nothing fancy about making pizza, it's an Italian street food. Hope you find something that makes you happy and you are passionate about. best of luck.
base undercooked....and he knew it. Flame guard could retard the heating up of the floor.
Thanks for watching, that pizza was pretty spot on. The Flame Tamer is carbon steel so it actually speeds up the heating of the stone and helps maintain the oven temp.
$210 for this and a piece of metal to block wind? Just wow. That’s nuts
Hello John, not sure where you are looking for it, if your on their website it's in Canadian dollars. It's $89 USD, here is the link a.co/d/dV4QmtW The cost is due to them choosing to only use 100% high grade Canadian Steel and the shipping is very $ due to the weight
@@HarplandProductions right on their website.
@@johngraham5678 Yeah that's more than likely in CAD, try the link i sent you from the Amazon US storefront