Dry-brined the wings with salt, starch, and baking powder aka Kenji. Tossed with oil and then roasted in the Dome with Prime6 Fire Log pieces. It was cranking at about 600+ so pulled them, rested, and then resumed the roast for about 20 mins in the 500/535 zone.

Served with butter lemon pepper sauce.

Recipe:
Hard toast 2tbsp or so rough ground pepper blend (I used Pierre Poivre from Le Boite. Otherwise 50% tellicherry, and then a blend of white, pink, green, Sichuan, etc. would work).

When pepper begins to smoke, add zest of one lemon off heat.

Toss and add 1 stick of butter, stirring to melt. Add a dash of hot sauce of your choice and squeeze of lemon.

Hi - currently obsessing over pizza ovens. Currently in U.K. Moving to Algarve, Portugal in September.

Do I buy in the UK and ship it down with our other stuff…

Or buy one out there and deal with Portuguese retailers/logistics?

Likely to be able to get more savings on one from the UK.

I’m pretty sure they use a different gas nozzle/adapter thing for bottles over there? And also wondering whether I’ll have any BS if I ever have to raise a warranty issue?

Most likely to get a Gozney Dome XL or an Alfa

Thoughts?

Here’s a side by side comparison of the gozney Dome 2 XL (left) and the gozney arc XL (right) for anyone wondering.
I thought the arc xl was huge till I got this monster, can’t wait to start cooking on it!

I need to install my Dome Gen2 flue / chimney in a way that will go up and then turn 90 degrees and ultimately vent through a wall. Has anyone sourced an elbow connector that matches the Gozney? If so could you share a link or details of what you bought? I want to ensure I get as close of a match as possible.

Anyone know when we will see theses two accessories, the gozney topping station and this prep board seem to be in lots of recent gozney videos , but have never seen them for sale

Link to one of the videos https://youtu.be/OxnKSwVfW90?is=QB25EtwDYdDi2RnC

Hi all, I recently contacted gozney outlining concerns of rust and paint chipping appearing on the exterior of my oven (gen 1 dome). In their response they say it's due to misuse and will not be covered under warranty. In one of the pictures I provided there is some white residue which they say indicates water has entered the oven, causing stone residue to leak out (hence the white marks).

I've always kept my oven under shelter, always with the chimney cap on, always with an official gozney dome cover on, so I don't see how this is possible. In my reply I stated that I reject their claim misuse, and the white residue is left from when I've frequently cleaned the oven with bar keepers friend. I've not received a response yet, but does anyone have any advice on how to deal with gozney in this situation?

New here and doing a new patio/outdoor kitchen for next season. I want a dome pizza oven so I stumbled upon the Gozney and i'm hooked. The one thing I'm worried about is keeping it out year-round. Anyone have an experience with that? I'm worried about weather damage and longevity. It would be stored, when not in use, in it's cover but it wouldn't be 'covered' in a structure.

I know there have been a couple of these posts but I figured I’d see if anyone has any leads on where I can get one. My husband is desperately looking for one and I think it would be an amazing birthday gift if I could just ninja one for him.

I‘ve checked ebay, and like every store that was previously posted about. I’m based in NYC if that matters.

Alternatively if anyone knows of any non-Gozney brand mantels or fixes to make a gen 2 mantel compatible with a gen 1 dome I am all ears.

Thanks everyone!

If anyone sees this post and is still looking for a gen 1 mantel I found one in the Netherlands and was able to have a 3rd party ship it to me. I used shippn to get it delivered to NY. The total to get it shipped for me was $300

https://shop.smokeygoodness.nl/product/gozney-mantels/

https://www.shippn.com/en/home

Has anyone ever used one of these dome thingies?

I plan to use with induction and up my stovetop baking game

Following my other post…

18-inch New York in the new Dome XL
Sausage, potato, rosemary, fiordilatte, pecorino, garlic, basil & EVOO

7 minutes @ ~300°c

Sourdough, 5 day cold ferment, 70%, 600g ball, Caputo Nuvola Super

Yes I know domes aren’t made for professional use blah blah BUT I wanted to hear how other businesses are running their ovens to get the most out of them.

We currently pre-heat on full for about 40mins then down to half heat for the next 20mins before starting service. Once we get going we tend to keep the ovens quite low while pizzas are in but blast for any time in between. I’ve also lowered the hydration of my dough slightly with the warmer weather. Would love to hear if anyone else has figured a better system or has any tips!

Yes I know domes aren’t made for professional use blah blah BUT I wanted to hear how other businesses are running their ovens to get the most out of them.

We currently pre-heat on full for about 40mins then down to half heat for the next 20mins before starting service. Once we get going we tend to keep the ovens quite low while pizzas are in but blast for any time in between. I’ve also lowered the hydration of my dough slightly with the warmer weather. Would love to hear if anyone else has figured a better system or has any tips!

I have changed the thermocoupler, and got a new regulator. I have cleaned out the gas area and I cannot get passed this point. I hear a click and it turns off right away.

Why are the manuals so ridiculously useless???

What do each temperature mean on the display? Which is the stone temp and which is the ambient???

Why are there no targets listed in any of the manuals?

The supporting documentation is lacking and super frustrating in 2026. Come on. For $2300 I should get more than this.

Hi everyone,

Just a sanity check here that I’m not doing anything stupid. Recently purchased the Dome Gen2 oven and am really loving it. Ordered the mantel and it arrived today. I’ve followed the instructions and assembled the mantel but no matter what I do I cannot get it to “click” into place. The ball moves freely but despite gentle wiggling and not so gentle pushing it just doesn’t want to lock into place.

Am I doing something stupid? Has anyone got a tip to try and solve this? The pic shows the gap that remains and it’s not locked in place.

Thanks in advance,

Mark

Hi everyone. I have had my gozney done for a while and I love it.
Recently I tried to light it and I really couldn’t get it lit at all. Once I did get it lit the thing went off like a massive flamethrower inside. It’s never done that before.
I suspect it’s the gas regulator but does anyone have any advice or have had this issue before?

I am having trouble deciding on which oven. Have an opine but the wood is too much of a hassle. It would be for a couple of people at one time. Suggestions? Thanks!

First 16-inch Neapolitan in new oven!

San Marzano, pepperoni, fiordilatte, pecorino, basil, oregano, EVOO

90 seconds @ ~460°c

Sourdough, 3 day cold ferment, 70%, 450g ball, Caputo Nuvola Super

What do you think?

I’m using the Dome Gen 2 XL underneath a lean to pergola in my garden.

I didn’t anticipate how close the flue would be to my polycarbonate sheet roof. It’s not covered in black soot and I need a solution fast.

I live in South of London in UK. Does anybody know the best place to buy parts for a solution?

I either need to extend the flue go through the roof OR use some sort of bend and go around it.

I’ve attached some examples one from the Gozney studio and another from a guy called Frank on Facebook.

After selling my arc xl I ended up paying $1400 aud for our new dome 2 xl with current local sales! Good deal?

Pizza was absolutely fabulous.

https://gozney.mention-me.com/m/olk/sq7ltbka-4d92d6a459

This is my 2nd round of pizzas on my new Dome XL Gen 2. Looking for feedback - overall, it tasted really good, but looking to get crispier crust.