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
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
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.
Built an outdoor kitchen island (CMU block, 3cm granite top) with a corner nook sized for a Gozney Dome pizza oven, no stand, sitting directly on the stone.
Just realized that spot is open underneath, no solid block directly below most of the footprint. Back corners might have block, center doesn’t.
Is 3cm granite okay carrying a static ~150lb load like that unsupported, or is this a crack waiting to happen? If I need to add support, what’s the best approach since the countertop is already in and access below is limited to cabinet opening?
First 16-inch Neopolitan 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
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!
After selling my arc xl I ended up paying $1400 aud for our new dome 2 xl with current local sales! Good deal?
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?
Pizza was absolutely fabulous.
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.
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.
How much battery life are you getting on the new Dome?
I cooked for about 3.5 to 4 hours on Saturday and the battery was flat - are others getting the same sort of life before needing to recharge?
I purchased an Arc Lite 2 months ago - it’s been absolutely unreal!! I love it
Been using it mostly for pizzas, but last night I tried cooking fish with a spiced gochujang and garlic butter (before and after photos below) in the Arc Lite. Tasted phenomenal, and had a great time cooking with my dad. What a machine!
Equipment! Gosney Dome, uni gas Pizza oven, Masterbuilt 1050 gravity smoker, and a small two burner charbroil, infrared gas grill
Father’s Day gift from my wife! 😍
Not its final place in the backyard but finally delivered and almost fully set up. Too windy tonight so gonna finish tomorrow and cure it before its first cook this weekend. Mantle on the way too. Beyond excited to use this after my Ooni pro 16 from 2020 crapped out earlier this year after years and years of frustration with the faulty burner.
Curious to see how the Vegas summer heat helps with the preheating process. 😂
Hello, I am trying to troubleshoot my dome, the pilot stays on, and turns on and stays on for around 30 minutes then there is a big burst or puff of air and the flame weakens. Some of the things I have tried are, clean the dome, clear the propane line, tried a new propane line with new regulator, and cleaned the thermocouple. So from my research I may have a bad thermocouple. Has anyone replace a thermocouple on the Dome before? I have searched and read as much as I could but have yet to find a good third party replacement part. I understand Gozney does not offer parts for a premium item that cost $2k new is baffling. My oven starts and pilot stays on but then gets a big puff like an air burst. Any help would be much appreciated.
Hey everyone,
I recently joined the club and just picked up a Gozney Arc XL. I’m pumped to get this thing set up and start cooking.
Obviously pizza is the main goal, but I’m curious what everyone is making besides pizza in their Arc or Arc XL. There seems to be a ton of pizza content on YouTube, but not nearly as much when it comes to other dishes.
What are some of your favorite nonpizza cooks? Steaks, vegetables, cast iron dishes, breads, seafood, anything else?
Also, are there any YouTube channels, cookbooks, or creators you recommend that focus on getting the most out of these ovens beyond just pizza?
Looking forward to learning from everyone and seeing what this thing can do.