Gozney Dome pizza oven owners, help me spend some money!

[InThePitBBQ]

I've been looking for a new pizza oven, the solo stove model caught my eye and then I came across the Gozney Dome.

That 30mm stone is impressive, I love hot and fast Neapolitan style but have a favorite I cook in the oven at 550* more American style and I sure don't see much else comparable to the Dome in construction or design in the price range.

How does it cook at medium temps if anyone can share some experience with it or other thoughts about it?

 

[cayenne]

Is this what you're talking about...the wood fired one?

https://us.gozney.com/products/dome

I'd not heard of these before, but looks interesting....I'll enjoy the feedback you get here.

Meanwhile I gotta go look this up on YouTube and see what its all about, the website isn't terrible overwhelmed with information.

C

 

[InThePitBBQ]

@cayenne

That's the one, there are some great youtube reviews that really show all the features.

They make a duel fuel gas/wood combo or just gas. Due to the weight, stone thickness and insulation it takes a good while to get hot and once there the cooking is just a matter of minutes and I'm thinking the gas only model is what I want.

Set the burner control, walk away and come back to cook in 45 minutes I can use that time in the kitchen without messing with it.

 

[cayenne]

Looks interesting...

@cayenne

That's the one, there are some great youtube reviews that really show all the features.

They make a duel fuel gas/wood combo or just gas. Due to the weight, stone thickness and insulation it takes a good while to get hot and once there the cooking is just a matter of minutes and I'm thinking the gas only model is what I want.

Set the burner control, walk away and come back to cook in 45 minutes I can use that time in the kitchen without messing with it.

Yep...I found some videos.

Actually, if I were to get one, I'd be more interested in the wood burning aspect of it...and it was hard to find much on YT about wood...many were using gas, or if they had duel fuel, didn't use much.

It looks like, just from what I could see...that if you wanted to use wood, you'd have to make some VERY small splits. as that it doesn't look like enough room to hold any logs of any size...?

With my offset purchase, I'm likely done for the next 6-8 months of so, for buying new toys.....err.....TOOLS, yeah, that's what they are....

But this looks interesting.

Long back ago, I had started lightly investigating large back yard wood pizza ovens, like the type you build (or have built) ....but since I'm renting....something even remotely resembling portability would be where I'd go for now....and this fits the bill.

Anyway, I'm not seriously looking for now...but am paying attention, in case, say...I get a refund on taxes or something.



Alright, well, hoping you get some response by folks in the know....watching the thread.

cayenne

 

[InThePitBBQ]

You'd need some time on the kindling cracker to make those small splits, not a big deal but just gauging the usable space in that oven you get more room to get the pizza away from the heat source using the gas burner.

Plus from what I have seen in the videos the gas only model does not have that round puck on the stone floor for the ash dump, it's a whole sheet of stone.

I like a nice crispy crust on the bottom, and sometimes that's an extra 30 seconds moving the pizza as far away from the heat as possible to let the stone finish the bottom. Not sure there's anywhere to really go with it when a wood fire is burning on the side?

Plus there's a $500.00 difference in the gas only model versus dual fuel, that buys 1,000 + hours cooking time of propane around here.

 

[ssv3]

Hey Bob,

My friend picked one up last year and asked me if I can go over and help him kickstart his oven since he was very new to pizza making. It's a solid unit and we actually did Neapolitan pies with pretty impressive results. You can definitely cooks American style pies at much lower temps if you chose to. One thing to keep in mind is that that you can probably do 15-16" pies max. The opening is bigger than the smaller ooni and roccbox style ovens but still a little limited IMO.

He went with the dual gas/wood option but I personally would prefer gas only because if you burn even small splits in there you reduce the cooking space even further. It really looks bigger in pics than real life. Definitely build solid and a looker though.

The Neapolitan style pies we did

 

[NickTheGreat]

I haven't been able to get teh Dome out of my mind since I first saw it, however long ago. I haven't even started making pizzas outside of my Weber kettle, so I tell myself I need to get a cheaper one to learn on, then upgrade to the Dome.



It's beautiful, though. :nod:

 

[InThePitBBQ]

@ssv3
Oh man those look great, that side cut of the crust is awesome!

This is the feedback I'm needing here, really not sure if there's anything else on the market comparable to this oven?

I just don't really like any of my tin can pizza ovens, pellet or gas there's no where to go with a pizza once it's in there and they are wobbly. I've owned a few commercial ovens over the years and you get accustomed to a slide, stick and pull method with the peel and I want an oven with some weight to it and a thick stone.

I've adapted my semolina dough recipe to different home cookers by changing the amount of olive oil to work with the thin stones but I think this will get me back to a more consistent Chicago style pizza with the thicker stone and lower temps.

 

[InThePitBBQ]

I haven't been able to get teh Dome out of my mind since I first saw it, however long ago. I haven't even started making pizzas outside of my Weber kettle, so I tell myself I need to get a cheaper one to learn on, then upgrade to the Dome.



It's beautiful, though. :nod:

They are beautiful lol!

The darn kettle grill is without question the most versatile and affordable cooker ever, from pulled pork to pizza and steaks, can't be beat!

Here's another rabbit hole to go down, these are Italian made and from what I can see 100% refractory constructed. Not nearly as much info out there on them as the dome but come highly recommended by a few restaurant owners I know in Europe that use them cooking with wood.

They make everything from backyard gas fired to large commercial ovens.
https://zio-ciro.com/en/home-eng/

 

[ssv3]

So I told my friend about the Blackstone oven but he was so aesthetically pleased with the Dome he bought that. I would totally recommend the Blackstone also which is less than half the cost of the Dome. It's just not as cool looking as the Dome but it's a workhorse. Mine will be 10 years old this September and still running awesome. I never modded it or anything. The only thing I replaced in the 9+ years I've had it are the casters and the original stone that finally broke after 8 years. I still cooking with the broken stone for a year until I ordered a new stone. Oh and I replaced the motor for the rotating stone.

Here it is after repairs. New caster, stone and motor.

Here is the new Blackstone oven at $700-800

Walmart has their BS special for $600 which is a deal IMO

I've also been eyeing this one. It's called the KILN Everdure. Great size, price and most importantly has a rotating stone. They're new in the market but I really like it. Different color availabilty as well for $600. It's like a Dome copycat but with a rotating stone. It'lls also do 16" pies.

https://www.amazon.com/Everdure-KILN-1-Burner-Pizza-Oven/dp/B0C7JRMKNJ?th=1

 

[ssv3]

Video to the KILN. I'm really liking it. Fast and straight to the point review. So it does both Neapolitan and American style pizzas.

https://www.youtube.com/watch?v=HY6CgVnfzvQ

 

[InThePitBBQ]

@ssv3

The Dome stand is more than half the cost of the Walmart BS model, that's a good buy at a third of the cost of the gas dome and stand!

Been looking at the Kiln Everdure today, that's a solid cooker for the price but I need a stand for it whatever I buy. I have so many cookers and I refuse to leave any of them out in the weather here it's hard on things. They make an awesome prep table stand for that cooker but it's more than the oven lol.

 

[Moose]

@ssv3
Oh man those look great, that side cut of the crust is awesome!

This is the feedback I'm needing here, really not sure if there's anything else on the market comparable to this oven?

I just don't really like any of my tin can pizza ovens, pellet or gas there's no where to go with a pizza once it's in there and they are wobbly. I've owned a few commercial ovens over the years and you get accustomed to a slide, stick and pull method with the peel and I want an oven with some weight to it and a thick stone.

I've adapted my semolina dough recipe to different home cookers by changing the amount of olive oil to work with the thin stones but I think this will get me back to a more consistent Chicago style pizza with the thicker stone and lower temps.

If the new Blackstone pizza oven performs as well or better than the old one, I'd get that over anything else:


https://blackstoneproducts.com/products/blackstone-pizza-oven


I've had mine since 2013, and it's still going strong. I've cooked on stone temps pushing 800 degrees without an issue, and it can certainly go higher.


Some past cooks:


https://www.bbq-brethren.com/forum/showthread.php?t=303058

https://www.bbq-brethren.com/forum/showthread.php?t=301490

https://www.bbq-brethren.com/forum/showthread.php?t=299846

Since we eat pizza pretty much every week, but let's just say conservatively an average 40 pies per year, I've cooked well over 400 pizzas on this contraption and wouldn't be without it. Just my $.01...

 

[InThePitBBQ]

Moose those pies look awesome!! What temps were you cooking those pies at and some idea of time to finish?

I hadn't really given the BS serious thought until Sako and you mentioned them, my local Lowes stocks them.

I love the compact footprint of their cart, and that whole cooker lifts off and has it's own portable legs so I could haul it to the lake and set it on a table and cook.

I was pretty ready to put an order in for that Dome but I think after supper we will take a drive and look at that Blackstone.

On Edit: I followed Moose's links to the actual cooks, shows the prep and temps etc. those are amazing pies on that Blackstone oven!

 

[ssv3]

Hard to go wrong with the Blackstone. It does a great job from Neapolitan to American style pies. Heck you can even sear steaks, make wings, etc. You won't be disappointed.

 

[bowhnter]

I have an Ooni, propane/wood. They weren’t selling the blackstone when I bought mine or I would have bought that one.
I’d really like to have a rotating stone.

 

[InThePitBBQ]

Sako those wings look amazing! Another use for a high temp oven I hadn't really considered, we love wings around here.

Went to Lowes tonight and looked at the Blackstone, know the fella that works in that area pretty well. He advised they have a high rate of return on that oven due to the rotating motor failing and parts not being readily available for warranty issues so we passed on it.

There's some talk on FB groups and Reddit of a new release on March 6th for a Gozney Dome model, can't find much else about it but interested to see what it is.

For the money, this bundle from Solo with a lifetime warranty is really nice I just wish it had a larger opening than 13" I really want the ability to make a 16" pizza.

https://www.solostove.com/en-us/p/p...NDLE&queryID=c17114650eb5fce643adf674ce3a4855

 

[ssv3]

You can overcome the shortcomings of the Blackstone and sometimes the return culprit is the damaged parts due to logistics or delivery. Now with parts shortages that may be because mine delivery damage which Blackstone took care of quickly but that was a long time ago.

On the other hand, I think the Dome is calling your name. :clap2: Go with whatever fits your needs and wants.

Sako those wings look amazing! Another use for a high temp oven I hadn't really considered, we love wings around here.

Went to Lowes tonight and looked at the Blackstone, know the fella that works in that area pretty well. He advised they have a high rate of return on that oven due to the rotating motor failing and parts not being readily available for warranty issues so we passed on it.

There's some talk on FB groups and Reddit of a new release on March 6th for a Gozney Dome model, can't find much else about it but interested to see what it is.

For the money, this bundle from Solo with a lifetime warranty is really nice I just wish it had a larger opening than 13" I really want the ability to make a 16" pizza.

https://www.solostove.com/en-us/p/p...NDLE&queryID=c17114650eb5fce643adf674ce3a4855

 

[Itsdone]

That's a lot of money to spend for a oven that can't even do a 18" pie.

 

[InThePitBBQ]

Sako your right it is calling my name, found a little more info on the March reveal for the dome model and it looks like they have revamped the gas only model to move the gas burner up into the left sidewall creating more space. It's got a mantel shelf and supposed to be much lighter in weight.

Word is it will also cost significantly less than the current model, here's a pic I found.

@itsdone
Your right, it is alot of money for a cooker than wont do an 18" pizza. There's a commercial manufacturer by the name of Avantco that has that covered with their 18-S model for under $600.00. It's 120V ~1700 watts, will do an 18" pie and the replacement parts are dirt cheap and readily available to keep it running.
https://www.webstaurantstore.com/av...SYjVfIlbaNFfjZDVO4pv98HWp3RuvySIaAhhWEALw_wcB