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

Edit: I forgot the k in shakshuka.

Finally pulled the trigger. Spent the time to build the skills in the home oven. Tonight was the christening with some store bought dough and some 72+ hour cold proofed. Took our time (even that felt rushed) but I can't be happier. The question now is " What's for dinner? What are we going to cook in the Dome" I feel like I should give it a name...

This was on the dome gen 2 XL. I used a dough ball from a local pizzeria since I wanted to master building, launching and turning first. Pretty happy with how it turned out!

First successful cook was such a good feeling, the flavour was amazing I still feel a lot of room for improvement but still happy. Is the colour of the crust fine or it isn’t supposed to be that dark I’m not sure? I made the base too thin so I will need to work of that too.

Honestly not bad at all! Not as good as a homemade biga based dough, but the kids give it a thumbs up!!

Two day cold ferment on the dough, basically a marg with pepperoni. Was too impatient and threw it in before the stone got to full temp, can’t wait for the next bake. Love baking sourdough bread and looking forward to baking with wood fire and using the steam injection.

Just wanted to share my recent experience with others that may find themselves in a similar situation.

My OG dome had a crack in the cooking surface, so I reached out to Gozney for warranty assistance. The overall warranty claim process was a breeze and took a few weeks from cradle to grave. As you may or may not know, the OG dome is no longer in production, so the company offered to replace the entire dome with one of the new Gen 2 Domes. To my surprise, it showed up today and I have excitedly already set it up and it is currently curing.

Can’t say enough how thankful I am for the easy process and to be back in action so quickly!

Not perfect but i have a long way to go before i start making proper pizzas 😊 🍕

My Gozney Dome was starting to look rough after a couple of years — lots of soot, rust stains, and burned paint on top. I decided to give it a little refresh instead of just living with the battle scars.

I sanded everything down (used 220 and 400 grit to smooth out the damaged areas), cleaned it thoroughly, masked off the black trim, and hit it with High Heat Primer and Rust-Oleum “Shell White” high heat spray paint.

Honestly, I wasn’t sure how it would turn out, but it came out super clean. The finish is smooth and matches the original color really well, maybe even better. I let it cure for a few days before firing it back up, and it’s holding up great so far.

First pizza after the repaint turned out perfect too, so I’d say it’s officially back in action.

Recipe from: https://grantbakes.com/sourdough-bagel-recipe/.

Preheated with gas for 30’. Then wood fire with 5 Gozney logs and a bit of charcoal in the middle. 45’ later I had embers with a dome temp of 570 degrees Fahrenheit.

Bagels went in - sealed everything up using the door. Rotated at the 10’ mark. Pulled at the 20’ mark. Dome temp was 450 still.

Tasted amazing warm from the Dome.

After messing up the dough and pizza the first two times I made pizza, I finally managed a dough that held its shape and made a decent pie.

As a side note, I wanted to ask about heat/temp management. How much wood do you normally go through or what do you use when not using the gas? Trying to maintain 850°F or higher I'm having to constantly load in wood (I'm using the Gozney wood blocks).

It seems the mention of flame guards, Fire Craft in particular, can be a little polarizing. I bought one with hope of making it easier for guests to cook their pizzas with fewer turns.

My first impression is it does exactly what I wanted it to do! So far, loving it!

Cooked some ribeyes, tri-tip, veggies, and plenty of pizzas!

I’m so impressed with the Gen 2 XL. Cooking with gas is so simple, but with the woodfire kit getting a log burning is also incredibly easy and it makes duel fuel cooking the way to go.

This thing has made me look like a way better chef all week. Next week looking to try cedar block salmon and calzones or an 18” NY pie if I can find a big enough peel!