Відео

I’ll stick with my Weber summit natural gas with a pizza stone. The fastest!!

Great comparison video. Helps tremendously.

Please do focus on the audio a little. The audio is mono and only on the left side.

Thanks for the video man! I just want to point out that on the XL sales page it says under Care and Maintenance to NOT use abrasive cleaners like bar keepers friend. It recommends to use non-caustic bleach free cleaning spray

Good lord man that is not Neapolitan style pizza.

Work on the intro... tad creepy

Thanks, really helpful!

Wish they shipped worldwide! Just bought a XL and I really want that door.

Dumping my Ooni after repeated thermocouple failures. Gets old fast when the flame dies out repeatedly

Yea bro maybe you want to touch the rib meat with your warm hands even longer in the store outside of the refrigerator to completely annihilate the cold chain so the person who ends up buying them gets awesome diarrhea.

Really great info! New Dome owner here and this was instrumental in my decision to grab the Arch. 👏🏻👍🏻

Made these after stumbling on this video from a pancake discussion, cooked in the oven broiling on high for 10 mins at the end. Turned out great, will be making again. Thanks!

What happens when you don’t remove the membrane ?

🍽️do you add any baking soda or powder?

Nothing is german in that 😂

Gozney should market an “S1 arch” for gas only use (without the flue)

Great all around tutorial 💯

This is great! Thanks

Hell ya! thanks

I had no idea how my NG Koda 16 was so different in temps. Thank you! Subbed. Any recommendations for cooking and managing temps for Neapolitan and 16” NY in the NG Koda 16? Best preheat methods? Thanks! When you take the temps, is it center stone or closer to the hot corner?

Why fat cap down? I thought the fat on top would render down into the meat. Sorry, new to this.

Replace canned tomatoes with fresh tomatoes. It will take you to salsa haven goodness of next level taste. The time it takes you to cut open these cans you can literally cut few tomatoes and put them in blender. Seriously!

1) DONT GO TO WALMART !! 2) DONT BUY SMITHFIELD GARBAGE, They are owned by Communist China and have been for years 3) DONT WORRY ABOUT TRIMMING, IT DOES NOT MAKE A DIFFERENCE 4) BULLCRAP ON THE SALT, THE FINER GRAIN MEANS YOU ADD MORE SALT, KOSHER IS LARGER GRAINS THAT MEANS LESS SALT 5) WETTING THE MEAT GIVES YOU A BITTER TASTE 6) NO WRAPPING NECESSARY JUST PUT IT ON ABOUT 275° UNTIL IT BREAKS WHEN PICKED UP, USUALLY ABOUT 3 HRS GIVE OR TAKE

Fantastic video ❤

So glad that I’m an Eagle Scout.

Wow it’s literally pizza mozzarella

The quality on the Ooni isn’t even close. I own multiple ovens from both companies and Gozney blows them away. I am currently selling all of my Oonis.

U r trying too hard and worst is that u throw food to get views! Shallow people all over!

What brand of blender? Is a blender with blades on a column like the Ninja brand good for salsa? Thank you.

Used your recipe this morning, turned out great. Thanks so much. It is great to see a family making videos and cooking together. I enjoyed following along with you guys.

Nothing compares to walking out to ur garden and picking all the ingredients. I use jalepenos and Serranos and sweet peppers and it’s amazing

Looks like the Dome is easy to clean. If they could reduce the soot on the rocboxx that would be great. Microfiber cloth and water works well

there are three issues with this oven: its a piece of junk, its a piece of junk and its a piece of junk, get rid of it as soon as possible.

Kosher salt isn't really used for its grain size. Kosher salt doesn't have iodine added and therefore it tastes better.

media blast that stone. a place by my house uses dry ice. zero clean up

This was the perfect video - well, almost...as all your non-US viewers would have appreciated the inclusion of metric readings throughout the whole video - and you have earned yourself a new subscriber. I'm looking into the Arc (rather than the Arc XL) as I have a tiny balcony where the XL would probably take up too much space, so even though I'd much prefer the XL, I'll probably hsve to be the regular Arc, so this video was very informative.

If you leave it in longer it at what point would it be considered overcooked?

I just picked the same thermometer and had the same results. The temperatures seemed to be accurate but the predicted cook time was way off by hours. I emailed Chef IQ support 3 days ago and haven’t heard back. It’s funny how they responded so quickly to your video. I’m doing another cook tomorrow so we’ll see how it goes.

Delicious!

Dufus, you forgot the most important ingredient - jalapeño chili!

Good description of how to select ribs in the store. You've provided an easy peasy way to make great ribs! Thanks.

Your conclusions seem to be at complete odds with Peddling Pizza (here on UA-cam) who’s runs a mobile pizza business with two Gozney Domes. He makes videos where he’s selling his pizza and doesn’t have any of the problems you describe. If he had temperature problems like you’re experiencing he’s be selling 2 pizzas every hour. Curious!

Jalapeños are everything in salsa, man!

I have a Gozney dome, what is your setup to have the dome IN your kitchen ? I want indoor, but I am scared about getting a 1000F in my house ! I know you will not give us a guide HOW TO DO, as a safety issue, BUT just show us how you did.

Great video. Sounds like given the Gozney's lowest temp setting is 650, might not be great for Ny style pizza (500-600 for 7-10 mins). Thoughts? OF course, you could turn off the flame I suppose.

What about soot in the inside ceiling of the oven? In my Ooni Karu it is so bad that pieces of soot fall off the ceiling when I do not clean it after about 3 times cooking. Im looking for antoher oven for this reason and really like the looks of this one!

To get 350 degrees in a Dutch oven is very simple ... if you have 12 inch Dutch Oven you put 12 charcoal briskets on the bottom and 24 on top ... I use actual Charcoal briskets because they are easier to get it right .. ... Just remember what ever size Ditch Oven you have you put same amount of charcoal in bottom and double it on the top ... Example : 8 inch Dutch oven put 8 charcoal on bottom 16 on top .. 12 inch Dutch oven put 12 charcoal on the bottom and 24 on top ...

i having been sharing this video like mad on every Ninja outdoor oven FB group im in , i think in the last month i must of added 500 views with my shares , this is a great video!

Please stop doing test were you don’t turn the pizza at all. That doesn’t do anything for anybody. Under no circumstance will anybody ever just leave a pizza in and not turn it. And it’s not expected to cook evenly without turning it. So it’s a completely useless test. Otherwise your videos are great and I subscribed because there’s a ton of great stuff on your channel.

The price is ridiculous. It’s a piece of metal with a handle and it’s 15% of the price of the oven.