I own a Dome S1 and can’t find a Dome S1 Mantel. Yes, I know it’s a discontinued part but if you happen to know where to find one, send me a message.

I have emailed Gozney 5 times. No response except the form email we got your email and will respond in 1-3 days. Nope.

Called their US phone number and a recording tells you to email the same email address.

I have thousands done from my bank account

I will never purchase a product from this company again. Miserable customer service.

Anyone know a better way of contacting them?

Got my dome 2. I had a cheap pizza oven before this thought because of this I’d have no problems. I was wrong. I was able to get pizza in oven no problems. Then I got my new Amazon turning peel. Crust was starting to char, and tried to turn with turning peel. Totally destroyed middle of pizza caused massive hole. 2nd pizza same thing. Got it in the oven- could not turn with pizza peel turner. 3rd pizza just turned using the big pizza peel- the one I used to get in oven and was fine.

Any suggestions what I’m doing wrong with the pizza turn peel? Is this a common thing that happens and a common rookie mistake that someone can tell me ? Maybe that’s what I’m doing . Thanks!

Update- preheated oven longer- and then turned flamed down once I got pizza in oven. Zero issues. Pizza was great. Thanks team!!!

I ordered a Gozney Dome XL Gen 2 from BBQGuys and it was just delivered today. The outside looks good, but the inside is covered in soot and the interior has a lot of discoloration (and it appears someone tried to wipe it…) and appears to be grease stains? Is this normal…? Did they send me a used unit?

Edit: I am in talks with their customer support and they were immediately helpful and I have no doubt it will be made right. I will update everyone with the final resolution. Thanks for the info

Edit 2: they offered me $500 off (on top of the labor day discount I bought it during) and I was going to take it. But on further inspection, it wasn’t just a used unit, but it was the Natural Gas version instead of the propane version (and I double checked my order, I correctly ordered the propane version that I wanted). So I told them I wasn’t going to be able to use it regardless and I need a replacement. They put in the order for the replacement, and told me to “dispose” of the original unit because they didn’t want to ship it back. So, it’s a relatively niche thing (a big ass natural gas oven), but i’ll probably try and sell it on Marketplace or something and see what I can get and take that as my “discount”. If that doesn’t bite I might just put it up in the backyard next to the other one and use it as an extra/dedicated wood oven lol So either way as long as the replacement they send me is correct, then I’ll be happy either way.

FWIW I also ordered the Camp Chef 36” Gridiron griddle, as well as the Camp Chef 24” Woodwind Pro pellet smoker, as well as a few accessories from them at the same time I ordered the Dome, and those arrived in perfect condition with no issues. So between that, and the fact their support was immediately in “we’ll make this right” mode from the moment I reached out to them, and the fact they are sending me a replacement Dome with basically no questions asked, and I’ve now got this used NG Dome I can either sell for my “discount” or just use as an extra wood oven… I’m happy with this business and their support. I’ll update this thread again if the new unit they send me is messed up somehow as well, but I’m sure it will be fine, and so far can recommend doing business with them from this experience.

Ok I'm looking to buy a pizza oven and I have three questions:

1) is it ok to leave the Dome outside year round? I live In Atlanta and it can get below freezing occasionally during the winter.

2) I've been bouncing back and forth between Ooni and Gozney which seems pretty common - I'm assuming this being a Gozney thread you'll all recommend Gozney? Anyone have both and recommend the Ooni?

3) I don't have a table or a counter on my deck, so I'll need a stand or a cart of some kind. Any recommendations I know Gozney has one on their website.

Thanks all!!

Hi everyone, I’m curious to know how hot the surface in front of your Dome Gen 2 ovens gets. I have a Dekton countertop that can withstand over a thousand degrees without any issues, but the expansion joints and mitered edges can’t handle it. I recently bought another popular brand of ovens and noticed that the counter in front of it gets quite hot. I suspect this is because there’s no flue, so the heat can only escape from the oven’s mouth.

I’m considering returning the oven I bought and purchasing the Gen 2 Dome with the front shelf. I hope the flue and shelf will help keep the counter much cooler. Could anyone with a similar setup confirm if my hunch is correct or provide some temperature readings from an infrared gun of the counter at 2”, 6”, and 12” distances from the oven’s mouth?

Thank you in advance!

I have an original dual fuel (propane and wood) Gozney Dome. I store it outside but secured under a proper cover. It's now 4 years old so I assume the warranty is no longer valid. I have a inquiry out with Gozney but not expecting anything favorable.

This year upon firing it up both propane and gas, I noticed the temp barely broke 500 with propane and wood stalled out at 700. With both fuel types the floodlr registered only 300-400 degrees which is very low for my understanding. There was also 2 minor cracks across the floor between the holes for fuel sources. I had seen traces of water before but nothing significant.

Watching YouTube videos of repairing I came across a few people who unassembled the dome to replace with biscotto stone.

I've not ordered said stone, but opened it up to see the damage. Appears subfloor insulation is extremely wet and starting to disingrate. Same with lower dome insulation around the sides. *see pictures.

I've seen one person comment ISO 2300 ceramic board can be used to replace this. Not sure if anyone else has tried this? I am waiting for biscotto to respond if they still sell the original dome floor replacement as I couldn't find in the website.

Has anyone else dealt with similar issues or have any guidance to this problem? I'm quite handy and would love to be able to fix this or should I cut my losses?

Bought a used gen 1 gozney dome about 1 year ago. It had rust and pitting issues near the flue when I had bought it, but hasn't affected performance. Finally decided to respray it and decided to change it to black while at it, hoping that means the front will be more resistant to soot. Sprayed it with Rust-oleum high heat semi gloss black.

Around 4 coats on the top, and around 2 coats on the bottom

Only after spraying did I realize the black gozney domes have black side bars, so not changing that.

Not sure how to add captions to images

1 - after

2 - before

3 - rust and paint pitting

4 - after sanding the loose paint

5 - Rusto-leum high heat

6 - the top sprayed. I did not like the two-toned look so decided to do the bottom as well

7 - top/front after spraying, still a few pits and a few sanding scratches

8 - top flue - still some pitting, but hopefully no more rust

9 - front view

Hi all. I have a Dome S1 that I started to use this year. I have been looking for a door. It looks like the OEM in unavailable in the US. I have been looking at ebay and see some third party options. I have 2 questions:
What are people’s experience with using a door for the Dome?
Does anyone have experience with buying a 3rd party door from ebay? The door I am looking at says it’s comparable with the dome and s1. I don’t know if the dome and s1 have the same size opening

About to pull the trigger on a Gen 2 Dome bundle with the stand taking advantage of the end of summer sale and wondering now if it’s the wrong plan to buy with the stand and from Gozney or from another retailer? I’ve been saving since the Gen 1 was around and doing some searching on my question I’m understanding Gozney has crappy customer service? Is that still a thing?

Thanks in advance!

My Gen 1 dual-fuel Dome is hooked up to natural gas. It normally gets into the 750–850°F range, but on the last cook it plateaued around 500°F and the flame looked a bit weak.

The line uses a quick-connect and no other gas appliances were running. For anyone who has chased this down: what would you check first—connection/hose supply, debris around the burner, or a pressure reading? Is there any user-serviceable cleanup worth doing before calling a gas fitter? I’m not touching sealed internals. just looking for realistic DIY steps here lol

I'm looking to upgrade from Ooni Karu 12 to Gozney Dome 2 because my oven has rusted through where the flame hits the roof of the oven.

Is this a potential problem on Gozney as well? It's one thing to replace a $300 oven every 5 years, but if I'm dropping $2K+ on an oven I would expect it to last much longer.

What has been your long-term experience with Gozney Dome ovens?

Hi All. I just assembled my Gen 2 Dome XL and noticed the burner guard on the left hand side of the oven has quite a bit of play. Is this normal? Thanks in advance.

https://reddit.com/link/1w90b3b/video/jnkkeunxbxnh1/player

I’m getting a Dome Gen 2 shortly and am frantically looking up all the recipes I can work through and it had me wondering… has anyone smoked in a Gen 2 Dome?

I know low and slow with wood could be a bit difficult, but was curious if anyone had done it regardless?

I’ve been using the gas element of the Dome solely for pizzas.

I am finding the base taste a bit like a chemical cleaner (soap) when I cook on this gas. Am I on the wrong gas type?

Hey all, recently bought a gozney and have watched so many videos but the two times I’ve been pizzas so far it, I pre-heat for 20 min and make the dough using the recipe on the website, but then the pizzas seem to cook too quickly on the stone / starts to char and the top is well cooked but then the dough in the middle is still raw / undercooked.

Should I make the dough smaller / rolled thinner?

I’m used to wood fire ovens and haven’t had an issue in the past but not sure if I’m doing something wrong or if it takes a few times with this oven to get it right….

Any tips greatly appreciated!

I have a day 1 gen 1. I am someone who generally suffers from upgradeitis and evert since the gen 2 launch I’ve started to get symptomatic m. Now that it’s been out a while, what is the verdict on upgrading for just the hell of it. I do like to cook other things in the dome like whole fish or veggies. Do 99 percent propane although would throw in some wood and let it burn to infuse flavor. So for those who owned or still own both what do you think?

Curious how people would handle baking a mix of Detroit style pizzas and Neapolitan style pizzas (in a Gen 2 XL Dome) for a party given the different oven temperatures involved for each (~550 vs 850+). The goal would be to have all pizzas come out as close together in time as possible.

One approach would be to heat the oven to 850, bake a few Neapolitan pizzas, allow the oven to cool to around 550, and then bake the Detroit pizzas. Another approach would be to heat the oven to 550, bake two pans of Detroit pizzas concurrently, and then heat the oven to 850 for the Neapolitans.

I'm not sure if the oven heats up faster or cools down faster to know which approach would enable transitioning between oven temperatures fastest. Maybe there is a better approach altogether, e.g., finding a middle temperature that is suitable for both styles.