@@joaovitoralmeidarodriguess8576 the basil leaf act as a temporary patch to not make mozzarella and sauce drip down the stone. Then once is cooked the leaf probably falls and stays into the stoven and burns probably
Love my dome. You need to put the wood on the other side, the ash will fall in the gas outlet if you put wood where you show. Wood should go on the right so it’s over the ash tray. That way you can control airflow and easy to clean up! It’s an amazing oven though. I use the heck out of it.
He already told us he didn’t read the instructions. I doubt Vito would take exception to the previous comment. Saved many of us a potentially difficult warranty claim when we screw up the gas burnet. @@azsmosthated8229
When the dome came out people who use ooni complained of the high price. But for what this oven offers compared to zio ciro which is more than double the price, this oven is good.
Zio Ciro is made of refractory concrete and this dome is just of steel, they cannot be compared. When Vito and his fellow lifted the dome I just lough to its weight.
@@СфераЖара There are companies like Alfa Forni and Fontana Forni making high end steel ovens that are way more expensive than this and have been around a very long time.
Speaking as one who has taken delivery of a Dome, they are magnificent. Gozney have promised to produce a door for it so I will be roasting and baking in my Dome. There is sufficient space and retained heat when the door is available to roast chickens and bake bread.
Thanks to this channel and all the info i started a small pizza take-away with the 'perfect dough' (48hrs) People are freaking loving it! Thanks Vito for all your inspiration
Thank you for the 2 videos on this pizza oven. I like the way that you put even the bloopers in your videos. This pizza oven looks amazing. I strive to make the pizzas like you
Another great video with a step by step test of a new pizza oven. The pizza's looked fantastic. But not sure who will be more excited you Vito or Gozney Dome manufacturer, since the test was a absolute A rating. Will definitely look into this product. The Dome looked beautiful and cooked really fast with beautiful finish of the pizza. Enjoy the fact that you did this without a practice run so we all can see the initiation of a new Gozney dome oven. PS the pizza's you made were beautiful. Another great job Vito. Thank you for showing us in detail.
I think the wood should go on the other side… if I’m not mistaken there is a tunable “aerator” to better control the intensity of the flame. Again, I might be wrong but I think that’s what I once saw in a video by gozney.
Absolutely. Cause all the ash is now falling in the gas hole. Can’t believe he didn’t at least wast his the gozney video first that explains it quickly. Come on Vito!!! Still love you man!!! 😂
Yes you should put it on the other side because you actually don't want the wood ashes getting into the gas burner. You're supposed to cover up the gas burner side with a small insert when using wood on the other side.
He admitted that he didn’t read the instructions - clearly. As tempting as it would be to add wood to the gas it is a pretty silly mistake due to the ash falling down the gas hole.
I have the Gozney Roccbox, that also gets up to 930° cook a 12" in 90 seconds. The fist time i used it, I used your Dough recipe Vito. Im no more afraid of pizza dough, this dough was the best I've ever made.
Just curious Jim, as i've been following Vito as well... did u try the "biga" double ferment/ overnight method or the normal method? Thanks in advance.
I second everything Jim said above. I still find my dough a little less durable than Vito seems to, even when I follow his recipe to the letter. It makes great pizzas but when he’s doing the slap and stretch method, his dough looks unbelievably stretchy and pliable and strong: no tearing or over-thinning, etc. Mine often seems to get too thin on the bottom but I’m sure that’s just my poor technique. My favourite recipe is his 48 hour Biga except after the 48 hours I only add 65ml of water instead of 100ml because 100ml with my W280 tipo 00 flour is far too wet and unworkable.
@@fusfea I am new to this channel, but I want to really get into pizza making (i have bought the Baby Valloriani which is also a hybrid gas/wood oven). Which video do you recommend for me for the recipe you are talking about?
Vito, thank you so much for this video. I'm starting my own business food truck with this ovens very soon in France. So far the reviews of ovens are really good so I'm going to get it. Thanks again, kind regards
Loved the video and love the Gozney Dome Oven too. I watched your first video yesterday when you assembled the oven/stand and I must say the stand looks to be well made, easy assembly and very sturdy. The pizza turning peel you used from Gozney kept hitting the oven side; I'm not sure why they thought putting what looks to be a bolt and nut in that place was a good idea, I'd rather see a turning peel with a one-piece handle as not to bang and/or mar the pizza oven finish... I want to get a gas pizza oven so when I do, it will be a real toss-up between the Ooni or Gozney but I do like the stand on this one, something Ooni does not offer... Vito thanks for sharing the outstanding two videos!
As much as I like the Dome, I heard of significant issues with shipping, order mess up and unresponsive customer service. Sad to see a great product at the hands of a bad company (at least seem to be going that way).
Just bought one last week . Delivered yesterday. The packing is so fantastic so nothing can be damaged. The company that delivered it since it comes on a pallet due to the weight, I was home .. they took to my back porch. Otherwise it would have been at my garage door! Too heavy to remove yourself! The one thing I would say is that Gozney somehow can say where to deliver the item. I am a widow and live alone. I happened to be home. The delivery company was wonderful!😊😊
Vito! After using the dome over time, do you prefer the wood, or gas? Also, anyone else who owns one please let me know your preference on fuel? Which one doe you use more often? Thanks!!
Great video Maestro Vito, I’m of the belief that a great pizzaiolo like yourself can make a great pizza on a flat rock in the desert. The chef controls the meal despite the quality of the cooking apparatus. You my good sir have that ability. God Bless.
Love my Gozney Dome! That said, this is a great way to ruin the propane burner. Wood should be burned on the right side, with the protective puck over the gas burner to prevent ash from clogging it
Vito: (This comment is probably too late) What's your opinion of the "Neapolitan Arch" accessory that Gozney has for this oven? -It's supposed to raise the cooking temperature specifically for high-hydration dough.
Hi Vito, what was your 1st time curing the stone process? A.30mins on High for 1hr? B. 30 mins on Low and 30mins on Medium heat? C. 30 mins on High heat for 2 days before first use? D. Other?
Excellent video. These ovens are expensive and on this video you answered all the questions I ever had about an oven. One last question? Will it hold up day after day of use in a conmercial application like on the street?
Vito, First of all I must tell you thank you for all of your amazing videos and lessons. These videos have helped me create my best homemade pizzas ever! My understanding is, with the Gozney Dome, it is large enough to make a 16" large New York Style Pizza. My question is, will the peel that Gozney sells, is it large enough to accommodate a 16" New York style pizza or should you use a pizza screen, or purchase a peel that is large enough?
Have our Dome now for 3 days and have made both gas and wood pizzas --- awesome -- and we are not pros at all....we also made a perfect rib eye per the Gozney recipe again perfect...and salmon again perfect...the meat/fish thermometer probes are brilliant, allow you to see interior meat/fish temps ....120 for salmon, 135 for medium rare with a 1 lb rib eye ----- in this demo Vito is not following the Gozney guidelines: keep the wood to the far right over the ash divot and the gas with mesh divot -- actually because of this you cannot immediately switch from gas to wood in the same cooking session ...so if you cook with gas you stick with gas and the same with wood, whatever fuel you start with in the cooking you stick with -- important detail overlooked by the incomparable Vito --- Gozney is a gem:>
What is the price of the Dome? I am on the waiting list to hear news about when it will ship again, but I was also wondering how much money I need to save before then. lol
@@ocrob30 The price is on the website and will probably be the price you pay after you register. The price rose after the initial offering but all that registered paid the original price. I don't know how Ovens are shipped to the USA but ovens for the European market are now shipped from China by rail. The cost of shipping from China has increased by more than fourfold in the last year and will probably be reflected in a future price increase.
I use an Ooni Koda 12 . I see that the Dome is not available at this time. I will put this on the list. I guess I am giving up on my outdoor kitchen. It is now a pizza kitchen. This dome would be good for parties and large groups.
Gratis Vito. Was looking to buy an Ooni but now not so sure....I like the touch of blk pepper. Normally you'd see oregano or basil...Thx for posting Vito!
That Pizza dough is exactly what I’m looking for. Subscribed to your channel but don’t know where to start as there’s so much variation and choice. Where do I start to get that dough please?
I order mine yesterday, on the way in a couple of weeks. Question does the oven could hook up on natural gas line? Also does it come with a door for cooking other items? Thank you.!, Great pizzas!
Ciao Vito! I'm following your channel since you started it...I have one question... Is it better (for professional work) to have few small wood fired pizza ovens, or one or two big one? Thanx in advance... Ciao..kiss your family!!! Greetings from Sergio di Belgrado
Hey Vito, I purchased a Bakerstone for my concession trailer. It has the ability to bake a pizza in as little as 90 seconds. Is there a certain type of pizza dough that you recommend for high temperature ovens? Thank you we love your channel
Now let me ask you i should create my own oven?
Ps. The company Gozney will release tge announce launch timings soon probably next week
Yes!! Can you try the ALFA ONE GAS oven too ???
Si
Yes, please
Yes!!!! If you do I’ll be the first to pre order one from Australia 🥰🥰
Yes create your own oven.
Vito's passion for pizza is contagious. Love this guy
the basil as a patch was total pro move though, love it!
he didn't show after it was cooked though...
@@joaovitoralmeidarodriguess8576 the basil leaf act as a temporary patch to not make mozzarella and sauce drip down the stone. Then once is cooked the leaf probably falls and stays into the stoven and burns probably
Would have been nice to know that trick last night. Had one hole in my pizza and I destroyed it trying to get it on the peel. Total rookie move.
@@Seacae i'm a pizzaiolo, once the pizza it's cooked the basil will be attached to the pizza, you just leave it there.
@@GolfSux if the hole it's small it won't be much of a problem, but if it's big doing the trick helps a lot
Love my dome. You need to put the wood on the other side, the ash will fall in the gas outlet if you put wood where you show. Wood should go on the right so it’s over the ash tray. That way you can control airflow and easy to clean up! It’s an amazing oven though. I use the heck out of it.
He Needs to? Lil bit aggressive boss perhaps you “needed” to imply that you want to share a useful tip and just maybe he’ll want to use your tip.
@@azsmosthated8229i think your comment is too aggressive, reported.
Great comment. You’re right - the wood should be on the right side.
He already told us he didn’t read the instructions. I doubt Vito would take exception to the previous comment. Saved many of us a potentially difficult warranty claim when we screw up the gas burnet. @@azsmosthated8229
@@jacksaloman9513your report was reported too aggressively so you also been reported and I reported myself as well for doing so
When the dome came out people who use ooni complained of the high price. But for what this oven offers compared to zio ciro which is more than double the price, this oven is good.
This oven is also a work of art. Both the Koda and the Dome are visually very appealing to me and clearly both cook great pizza :)
Zio Ciro is made of refractory concrete and this dome is just of steel, they cannot be compared. When Vito and his fellow lifted the dome I just lough to its weight.
@@СфераЖара There are companies like Alfa Forni and Fontana Forni making high end steel ovens that are way more expensive than this and have been around a very long time.
Ive been researching pizza ovens for my home. the fact you did a video on it is all I need
Speaking as one who has taken delivery of a Dome, they are magnificent. Gozney have promised to produce a door for it so I will be roasting and baking in my Dome. There is sufficient space and retained heat when the door is available to roast chickens and bake bread.
John, can they be installed inside a converted horsebox trailer/food truck or do they require the open air of the outdoors?
@@curatedxkris71 they would need a double walled chimney to let the heat out through the roof of your trailer.
@@johnyewdall398 Appreciate the speedy response fella 👍
Thanks to this channel and all the info i started a small pizza take-away with the 'perfect dough' (48hrs)
People are freaking loving it!
Thanks Vito for all your inspiration
Good job mate😀!!
I so enjoy hearing a new business start up and with success. hope you create a good strong successful pizza restaurant
Thank you for the 2 videos on this pizza oven. I like the way that you put even the bloopers in your videos. This pizza oven looks amazing. I strive to make the pizzas like you
Another great video with a step by step test of a new pizza oven. The pizza's looked fantastic. But not sure who will be more excited you Vito or Gozney Dome manufacturer, since the test was a absolute A rating. Will definitely look into this product. The Dome looked beautiful and cooked really fast with beautiful finish of the pizza. Enjoy the fact that you did this without a practice run so we all can see the initiation of a new Gozney dome oven. PS the pizza's you made were beautiful. Another great job Vito. Thank you for showing us in detail.
I bought this oven because of your awesome review. You are the best Vito. Hugs and pizza love from NewJersey!
I think the wood should go on the other side… if I’m not mistaken there is a tunable “aerator” to better control the intensity of the flame. Again, I might be wrong but I think that’s what I once saw in a video by gozney.
You're right.
Absolutely. Cause all the ash is now falling in the gas hole. Can’t believe he didn’t at least wast his the gozney video first that explains it quickly. Come on Vito!!! Still love you man!!! 😂
Yes you should put it on the other side because you actually don't want the wood ashes getting into the gas burner. You're supposed to cover up the gas burner side with a small insert when using wood on the other side.
He admitted that he didn’t read the instructions - clearly. As tempting as it would be to add wood to the gas it is a pretty silly mistake due to the ash falling down the gas hole.
Perfect temperature, compact design, excellent insulation, beautiful cooking of the pizza: Very impressive!
Yes Vito! You have the best pizza show with full of passion. Thank you for sharing ur knowledge. Cheers...
che bomba di forno (e di pizze 🤤)
Grazie 🙏 dai che partiamo con la nostra collaborazione
my two favourite pizza youtubers!!
What wood do you use?
I have the Gozney Roccbox, that also gets up to 930° cook a 12" in 90 seconds. The fist time i used it, I used your Dough recipe Vito. Im no more afraid of pizza dough, this dough was the best I've ever made.
Just curious Jim, as i've been following Vito as well... did u try the "biga" double ferment/ overnight method or the normal method? Thanks in advance.
@@bjjbrawler1 the normal poulish method
I second everything Jim said above. I still find my dough a little less durable than Vito seems to, even when I follow his recipe to the letter. It makes great pizzas but when he’s doing the slap and stretch method, his dough looks unbelievably stretchy and pliable and strong: no tearing or over-thinning, etc. Mine often seems to get too thin on the bottom but I’m sure that’s just my poor technique.
My favourite recipe is his 48 hour Biga except after the 48 hours I only add 65ml of water instead of 100ml because 100ml with my W280 tipo 00 flour is far too wet and unworkable.
@@maddoctor99 great advice, thx. Now just have to wait for Santa to deliver my Koda 16 😊
@@fusfea I am new to this channel, but I want to really get into pizza making (i have bought the Baby Valloriani which is also a hybrid gas/wood oven). Which video do you recommend for me for the recipe you are talking about?
Vito, thank you so much for this video. I'm starting my own business food truck with this ovens very soon in France. So far the reviews of ovens are really good so I'm going to get it.
Thanks again, kind regards
Thanks!
I've never been so appalled yet jealous of the way you ate that last pizza
Bellissimo! My wife and I saw one for the first time today. We must purchase! Thank you for the review.
Best pizza channel on earth without question. Definitely buying a Gozney Dome this summer. Great job on your channel.
Why not Vito? you are the PIZZA KING!
SOFT AND CRUNCHY!
PIZZA IS LIFESTYLE! 🍕❤️👍😎
Great video quality Vito. Whoever is editing it for you, keep them.
It’s my self
@@vitoiacopelli Awesome, you are getting better and better. Great job Vito!!
You've got it. Best pizza channel on RUclips.
I started with a Bertello Grand, which is how I found VITO! I'm ready for a Dome! Thanks for the BEST PIZZA CHANNEL VITO!!😁🍕
The best pizza maker in youtube. Period.
your channel is addictive based on the subject and your enthusiasm. Love this oven this is on my list
Loved the video and love the Gozney Dome Oven too. I watched your first video yesterday when you assembled the oven/stand and I must say the stand looks to be well made, easy assembly and very sturdy. The pizza turning peel you used from Gozney kept hitting the oven side; I'm not sure why they thought putting what looks to be a bolt and nut in that place was a good idea, I'd rather see a turning peel with a one-piece handle as not to bang and/or mar the pizza oven finish... I want to get a gas pizza oven so when I do, it will be a real toss-up between the Ooni or Gozney but I do like the stand on this one, something Ooni does not offer... Vito thanks for sharing the outstanding two videos!
Check out the Gozney Roccbox for another smaller option 😉
As much as I like the Dome, I heard of significant issues with shipping, order mess up and unresponsive customer service. Sad to see a great product at the hands of a bad company (at least seem to be going that way).
Love the merch and how it pops up imediatly on RUclips.
You do have the best pizza channel
I really love this oven,and presented by Vito..........well,there's not one word more to be said,I'm sold!!!!!
Just bought one last week . Delivered yesterday. The packing is so fantastic so nothing can be damaged. The company that delivered it since it comes on a pallet due to the weight, I was home .. they took to my back porch. Otherwise it would have been at my garage door! Too heavy to remove yourself! The one thing I would say is that Gozney somehow can say where to deliver the item. I am a widow and live alone. I happened to be home. The delivery company was wonderful!😊😊
No doubt you have the best pizza channel!!!!
Bravo Commandatore, that was the best review! Grazie Mille!!!!
I’m sold! I will be buying this.. Thank you for your review. I will also be using your pizza dough recipe.
Definitely the best pizza channel amigo
Vito where you from in Italy I was born in Scotland but my mum and dad are from around Cassino .. ive got a house there
Vito! After using the dome over time, do you prefer the wood, or gas? Also, anyone else who owns one please let me know your preference on fuel? Which one doe you use more often? Thanks!!
Vito: ‘I’m going to go ahead and eat this beast” 😜😜😜 Great review Vito, entertaining and informative as always ‼️
Great video Maestro Vito, I’m of the belief that a great pizzaiolo like yourself can make a great pizza on a flat rock in the desert. The chef controls the meal despite the quality of the cooking apparatus. You my good sir have that ability. God Bless.
michaelm077......proof that practice makes perfect is not a vain saying!!!!
VITO QUANDO HO VISTO IL PREZZO MI SONO SENTITO MALE....
CMQ SEI UN GRANDE....GO GO...VITO
Vito, which of your recipes do like best for neapolitan in a hot oven (effeuno)?
Vito you always are so fun to watch! Thank you for your review. Only thing better than watching your videos is cooking and eating pizza! Bravo
I enjoyed this way more than I thought I would. I wish this guy was my neighbor.
Love my Gozney Dome! That said, this is a great way to ruin the propane burner. Wood should be burned on the right side, with the protective puck over the gas burner to prevent ash from clogging it
Vito: (This comment is probably too late) What's your opinion of the "Neapolitan Arch" accessory that Gozney has for this oven? -It's supposed to raise the cooking temperature specifically for high-hydration dough.
Omg! Ive been waiting for this one!!! Awesome review! Now if you can review the breville pizzaiolo!!! ❤️🍕
I'm so happy you're making videos here in America!👍❤️
Is It ok for indoor use as well ?
Whoa this thing looks amazing !!Cooking in a rock box now ,it's good with the gas but no so much so with the wood . This dome could be the answer
basil trick was awesome. Great video Vito!
Hi Vito, what was your 1st time curing the stone process?
A.30mins on High for 1hr?
B. 30 mins on Low and 30mins on Medium heat?
C. 30 mins on High heat for 2 days before first use?
D. Other?
The best pizza chanel thank you so much from Australia
I love gozney. Had the roccbox and that was awesome. But this Dome is a game changer for the money.
Maestro, always learning from you!! Loved the pesto with eggplant!
Excellent video. These ovens are expensive and on this video you answered all the questions I ever had about an oven. One last question? Will it hold up day after day of use in a conmercial application like on the street?
That are actually not that expensive in comparison to other ovens.
Thank you. That was really fun to watch.
You make that pizza peel action look wildly easy (I know it isn’t!). That oven is very amazing as well. Great review.
thank you for the poolish and the dough recipe . finally i can have a light and airy pizza ! you da man Vito ! much love and keep the good work !
Ciao, bellissimo video. dove posso trovare questo olio dalla fonderia in rosso. Grazie
Video quality 10/10!
Great video Vito..which is your favorite Zitociro orGuzney..
Vito, my first video ever and I’m subscribing . Also, they owe you money bc I’m buying that pizza oven.
Maestro your english is awesome....tomato SUASSS 4:43 and OIL OV OJIOLLL 4:58 ❤❤❤ i love you
Vito, First of all I must tell you thank you for all of your amazing videos and lessons. These videos have helped me create my best homemade pizzas ever! My understanding is, with the Gozney Dome, it is large enough to make a 16" large New York Style Pizza. My question is, will the peel that Gozney sells, is it large enough to accommodate a 16" New York style pizza or should you use a pizza screen, or purchase a peel that is large enough?
Thank you for The basil tip 🙏🏼
Have our Dome now for 3 days and have made both gas and wood pizzas --- awesome -- and we are not pros at all....we also made a perfect rib eye per the Gozney recipe again perfect...and salmon again perfect...the meat/fish thermometer probes are brilliant, allow you to see interior meat/fish temps ....120 for salmon, 135 for medium rare with a 1 lb rib eye ----- in this demo Vito is not following the Gozney guidelines: keep the wood to the far right over the ash divot and the gas with mesh divot -- actually because of this you cannot immediately switch from gas to wood in the same cooking session ...so if you cook with gas you stick with gas and the same with wood, whatever fuel you start with in the cooking you stick with -- important detail overlooked by the incomparable Vito --- Gozney is a gem:>
Amazing lacopelli.. can i ask.. could you put the pizza in a baking tray.
Molto Bene Bello! Grazie for showing wood option. I am SOLD....when will Gozney have this oven available for purchase???
É sempre uno spettacolo vedere i tuoi video
hello thank you for this video, what is the internal dimension? I hesitate with the Alpha nano, which would be the best? Have a good day
I’m loving your channel, I’m now making home made pizzas for the first time, thanks to you 👍
Yes!! LETS GO……….
This is amaaaazing . Vito you are a master chef . Love ❤️❤️❤️ your energy. This oven looks so good
Great video. I’ve been really interested in a marra forni. At what point should someone step to a marra? What’s the best benefit
Love these videos. Always so entertaining 😊
Thanks Vito. The Bolognese pizza is a great idea. I will soon be receiving my Gozney Dome, and I plan on reading the instructions first 😎
What is the price of the Dome? I am on the waiting list to hear news about when it will ship again, but I was also wondering how much money I need to save before then. lol
@@ocrob30 The price is on the website and will probably be the price you pay after you register. The price rose after the initial offering but all that registered paid the original price. I don't know how Ovens are shipped to the USA but ovens for the European market are now shipped from China by rail. The cost of shipping from China has increased by more than fourfold in the last year and will probably be reflected in a future price increase.
Hi Chef, how is this compared to Ardore? I am thinking of upgrading from a Roccbox. Thanks
Congratulations Vito!, you are the master of pizzas ⭐
Well, you have very cool dough recipes. Thank you .
I use an Ooni Koda 12 . I see that the Dome is not available at this time. I will put this on the list. I guess I am giving up on my outdoor kitchen. It is now a pizza kitchen. This dome would be good for parties and large groups.
I've the onion frya 12 and love the pizza it does, for the price point
BRAVISSIMA!!
My gozney Dome just arrived. Can't wait to use it!
Your energy is amazing, keep it up!!! Excellent video and great looking pizzas!!!
great video really considering this very amazing Oven
Gratis Vito. Was looking to buy an Ooni but now not so sure....I like the touch of blk pepper. Normally you'd see oregano or basil...Thx for posting Vito!
Very nice,, Can I find out where the oil bottle is??? Thanks
That Pizza dough is exactly what I’m looking for. Subscribed to your channel but don’t know where to start as there’s so much variation and choice. Where do I start to get that dough please?
Hands down vito the best channel for pizza people
Top classs vito & gozneyyyy 💪
Could you make a video on how flour strength affects the shaping, tearing... of pizzas?
How often do you use the oven? And is it worth buying?
I order mine yesterday, on the way in a couple of weeks. Question does the oven could hook up on natural gas line? Also does it come with a door for cooking other items? Thank you.!, Great pizzas!
Ciao Vito! I'm following your channel since you started it...I have one question... Is it better (for professional work) to have few small wood fired pizza ovens, or one or two big one? Thanx in advance... Ciao..kiss your family!!! Greetings from Sergio di Belgrado
When you did the 2 at once any idea how big each one was? Thanks
I Love it!! Very passionate about your pizza LoL - - an oddity for some, I love pineapple and olives on it! Sweet and Sour taste...
Hey Vito, I purchased a Bakerstone for my concession trailer. It has the ability to bake a pizza in as little as 90 seconds. Is there a certain type of pizza dough that you recommend for high temperature ovens? Thank you we love your channel
You are the pizza BEAST vito🔥🔥🔥💪💪💪
Ciao Vito. Can I use 16” wood splits to cook pizza into the Dome or I need smaller wood length?
That dough is absolutely gorgeous
Really magic I love your pizza.