A non-Gozney question. What do you use to store your dough in, both in the fridge and freezer?
Key question, what size will I need for 250-260g portions of dough for there to be enough room for proofing?
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.
I live along the Rideau Canal and would love to meet up with other Gonzey Pizza Oven Owners and meet up for a pizza night ! Hope to do a Pizza Party in September near Perth- Smiths Falls. I have Roccbox and happy to meet other who have Roccbox or Gonzey Tread and like to be portable !
Anyone in the area that is interested ??
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
Hi everyone.
I'm totally new to the pizza making world (despite being from Napoli), and I would like to learn everything possible and master the art of pizza.
I was checking out the new Gozney Dome XL gen2, it looks fabulous and having a garden would really hit the spot for me.
As I said, being totally new to this, I'm not sure it would be the best thing to do, to spend 3k on the first oven.
Would you suggest me to get an Arc XL first and eventually upgrade?
Which are the essential tools I should get?
(Dough boxes, peels, bowls etc)
Tia.
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.
Got 2.5kg pork neck in a deal at my local butcher and I tried smoking one a few weeks ago on my Gozney Dome pizza oven, with okay-ish result, but that was on me. So I had to try again this weekend and it came out amazing. This is my second attempt at pulled pork ever.
Last time I had it spend the entire time in the dome from start to finish. Now I only used the dome as smoker and get it to the stall while occasionaly spraying it with an apple vinigar, water and sugar mix. Then I wrapped it and finished it in the kitchen oven until 94-95C internal.
The dome has great heat retention, but keeping it at a steady 120C is the hard part. I'm using marabu lump coal and cherry smoke chunks, which burns great, but might get a little to hot for this type of cook.
The last picture may look like it's dry AF, but it definatly was not ;)
All tips are greatly appreciated!
Kept it simple with my first pie. Loved the whole process so much!
Sidenote: there was some chatter online about NG not getting very hot. I did NOT encounter that problem. I let it heat for 30-45mins and the floor reading was 960F, ambient reading was 1025F. So it actually got way too hot and had to let it cool before this cook!
Either way, looking forward to trying wood fire next.
I have a date with my Gonzey and red wine and can’t wait !
What are you cooking up tonight ?
Pesto, Prosciutto, Pecorino (and some mozz).
Don’t worry the other 3 pies had sauce that day
Dome Gen 2 - Propane