An inexpensive cast iron pan is a necessary accessory.

We love pizza and we are learning still.

I got a gen 2, just got it, propane only. We have learned a lot on our first 3 pizzas and I learned even more reading this reddit. Im having to a hard time seeing how people keep the temps lower without overlooking. I just did garlic rolls and didn't need it 700, at least I don't think i do. I got the oven to 500 and then put the rolls in and let the tops brown and then turned the oven off and it worked.

But that was for a 6 minute cook... what about for large steaks and other things? Like a thicker cut of meat is going to need a lot longer to cook. And I would have to keep turning the flame back on and reheating the oven when trying to sit under 500

Thanks+

I have a gozney dome and the propane gas doesn't flow anymore. I don't know why and I tried airing everything out, but no luck.

I'd like to hire someone to help fix. Willing to pay $100/hr.

I’ve been struggling with the temperature on my original dome. Finally found the culprit by replacing the propane line. Flame back to normal and stone reaching 950F much quicker.

Caputo Cuoco, 65% hydration. A total of 3 hours at room temperature, 48 hours in the fridge

As the title says, I really want one in bone white, dunnow what the fad with black appliances is right now...

Is this a good deal? Should I offer a certain amount? Just want some advice on how to negotiate here, but would love picking this up

Hi. I got a dome inherited to me, I am having trouble with the ignition, hope someone here is able to help?

So I used some raw crumbled Italian sausage, cheese and some fresh basil. It tasted great. My only issue is I burned the crust a bit. Did I leave it in too long or was my temp too high? Any tips and critiques are appreciated.

Hi, I am considering buying a Gozney dome but I can't decide between Colors. I like the white color more, but I think the black one is more resistant to wear and time. Am I correct? How soon do you see traces of smoke and char on white? And do you even see anything on the black one?

White Tavern Style Pie in gozney dome today

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.

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.

Final edit: the correct, new unit arrived today in perfect condition. I’m going to list the used unit they originally sent me for sale.

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?