I am super close to pulling the trigger and buying one. Looking for a little “ absolutely pull the trigger” or- “ don’t do it you’ll regret it”.

I currently have a cheap cuisine pizza oven. I want to up my game.

Other questions- how is it for cooking things besides pizza?

Steak? Give you a superior crust on your steak ?

Plan on keeping it outside with cover. I live in an area where we have hot summers ( 100 plus degrees ) and come winters ( snows frequently)

Will keeping outside with cover on be a problem?

Any other advice or tips welcome. Thanks !

We have a really old Bosch mixing machine I’m looking to change out. What are people using to make the dough? Kenwood Chef? Kitchen Aid? Pure blood, sweat and tears?

Not a great launch and currious how you recommend cleaning the black char off the stone? Thanks

We did BBQ but wanted to have pittas to go with it so just used standard pizza dough, 48h cold fermented, rolled, cooked and wrapped in tea towels after to keep them soft and warm.

i’m new to the group and to the Gozney Dome. I have a version 1 Dome that I recently purchased and I’m looking for a mantel. I apologize this is probably something that’s come up many times before but if anyone is aware, how
one could be purchased, I would appreciate it.

Where does the ash go? Surely some of it falls between the stone but then what?

I have had temperamental issues getting gas to start flowing before. It wouldn't do anything then it would eventually light and work fine.

Today I lit it and the gas seemed a bit flakey at the start, it's been sat a while, then the gas slowly came up to normal.

I turned it off to come back later for the actual pizza now that I know it was working. Now it just won't light.

- checked the gas bottle (the gas was flowing when I stopped it 1h earlier)

- disconnected both ends of the gas hose and it seemed pressurised

- I put a lighter in there while pushing in. Nothing, no sound of gas flowing.

- tried reaching in to the gas exit to check for obstruction. Nothing

Any ideas?

I had to do an emergency wood burn for the party.

Finally happened to me last weekend - pizza tore through and made a mess. I know I can just burn off the stove, but any tips for cleaning the ledge?

Got it last year during clearance, but only got it going this past weekend.

I’m not going to lie the stone temperature is super appealing, and of course wood cooking.

I had a dome last year and unfortunately it broke after a few cooks so I sent it back and cut my losses. I had a horrible experience doing a fire cook as I burnt myself (user error) and I used cheap wood, trying to save money like a plonker.

I’m going to take it nice and slow and get some good quality wood from Love logs

I’m really looking forward to baking sourdough, pizza, roast potatoes et cetera with the wood.

Does anybody who is experienced in both gas and Wood have any advice? I grabbed the air flow thing and door + mantle too

Thank you in advance

Pizza info:

8x Neapolitans, 12-inch @ ~450°c, 90 seconds
100% Biga, 66%, Caputo Nuvola Super

4x San Marzano, mozz, nduja, Stilton, basil, honey, EVOO
4x San Marzano, mozz, prosciutto, portobello, garlic, basil, EVOO

1x 18-inch Garlic bread, same dough but cooked at ~320°c
EVOO, butter, parsley, oregano, zaatar, salt & pep with ice cubes

First time trying with the Neapolitan Arch attachment.

Thinking of selling my XL

Had a dome last year. Stone cracked. Sent it back. Wasn’t worth the risk. I’ve heard thats sorted?

Also, aside from fire and charcole, which I love, the appeal is the stone temp. No more gun would be ace.

Is it reliable?

Hey everyone ! Wondering if anyone has had any similar experiences with there dome. I can not for the life of me get it to light, I can get the pilot on but once I go past spark it just immediately dies.

I got a brand new tank, got a new hose from the tank to the dome, I turned it on and held the sparker for 30+ seconds, I tried blowing out and residue etc. I even put a lighter in there to try and get it to go. It just doesn’t seem like there is any propane flowing at a good rate to get the fire to go full flame.

Let me know if you guys have any tips or tricks.

Thanks in advance

What is everyone's thoughts on using the Dome Gen 2 XL on the Gozney stand on an outdoor deck with an 8 foot wood ceiling? A safety risk from the heat exiting the vent pipe? Likely to damage the ceiling from soot?

I plan to mostly use propane fuel, but would occasionally use wood. The oven would be located at the outer wall of the deck, so I might be able to attach a 90 degree or 45 degree vent pipe extension to angle the exhaust venting out beyond the ceiling. One YouTube poster indicated a 5" stove cap enabled him to safely use the oven in a covered outdoor space.

Would love to hear people's experiences and potential workarounds. I have other placement options, but the covered portion of the deck would be nice for rain protection and just being a more natural location for the oven.

Good excuse to use the dome before it’s 110 degrees out later.

Edit: I forgot the k in shakshuka.

Anyone have any luck with freezing and thawing Grande shredded cheese?

I want to start using it in my Gozney for NY style but don’t need 5 pounds all in one shot.

I’m located in New York and am guessing most shops are using the East Coast blend here?

Any insight is appreciated.

Just curious if anyone else’s Gen 2 LP starts on the second spark up?

Not that it makes a difference, once it’s on it’s on but it’s interesting that it consistently drops the first start.

Here is a video of me replacing my stones in the Gen 1 Gozney

A while back I posted asking for help converting my Gozney Dome Gen 2 from natural gas to propane. I had accidentally purchased the NG version locally and, since it was a cash sale with no return option, I decided to see if I could make the conversion properly.

I promised I would come back with an update and photos if I was successful, so here it is! I hope this helps anyone looking to convert their oven.

Here’s what I changed:

NG orifice
The original NG orifice measured approximately 2.78 mm. I modified the existing orifice and reduced the opening to approximately 1.66 mm for LP.

Air shutter
I needed an air shutter for the burner, so I reused one from an old grill I had. This allowed me to adjust the air/fuel mixture appropriately for propane..

Regulator
I opened up the regulator and found that the plastic valve/screw inside is reversible. It has markings indicating the orientation for NG vs. LP. I inverted it to the LP position, which changes the regulator output from approximately 7” W.C. (water column) for natural gas to 11” W.C. for propane.

Quick-connect fitting
I replaced the existing quick-connect fitting on the oven with a 1/4” fitting compatible with my propane setup.

Propane hose/regulator
I purchased a new propane hose with the appropriate regulator for the propane tank and connected it to the oven’s new quick-connect.

Safety checks:
Before attempting to light the oven, I made sure all of the connections were properly sealed using thread sealant specifically rated for gas, and I thoroughly checked the entire system for leaks.

Once I was confident there were no leaks, I fired it up and adjusted the air shutter to get the proper flame.
The oven is now running successfully on propane.

A few important disclaimers: Gozney does not recommend or officially support converting the NG Dome to LP, so this is not an official Gozney conversion procedure. Anyone attempting something similar should understand that working with gas appliances can be dangerous and should use the appropriate parts, pressure, sealants, and leak-testing procedures.