I have owned my Gozney for a year and a half now. There was a little bit of a learning curve when I first started using it. I will say I get my stone up to about 850° then when I put the pizza in, I turned the temperature all the way to low. We love cooking pizza. on any given night I will do between 3 to 8 pizzas. This pizza oven was one of the best investments I’ve ever made. Truly a great machine. I will say that I did purchase the door, because where I live temperatures can drop below zero in the winter. And we all know that when pizza lovers need to get their pizza on, you have to do what you have to do.
I don't think my stone has ever reached 850. I would like to try, I've really been slacking on purchasing the door. This oven was a great investment for me also. I love hosting now even more. however, I just got back from vacation, and I told myself I would make less pizza for a few months to lose a few lbs.
I have a question. I bought arc xl. I live in Turkey. The tubes here contain 70% butane and 30% propane. Is there any problem for Arc xl? Should it be 100% propane? I would be happy if you help.
Unless you have the extra space AND intend to bake sourdough breads in it, the Dome is not worth it in 2024 because a) Gozney have released the ARC and ARC XL. And while the XL's dimensions are still much smaller, the improved flame outlet on the side makes the usable cooking surface almost the same as in the dough, b) the Arc models not only get hotter, but are also more fuel efficient, and c) using wood to cook pizzas doesn't infuse the pizza with any additional flavor whatsoever. The reason for that is that scientifically there is no flavor carryover at a temperature of 450°C and higher which you need for a proper pizza. Also in order to get to that heat, you need extremely dry wood, and that emits hardly any smoke, plus you don't cook a proper pizza for longer than 90 seconds.
If I were in the market at the moment, I would buy the Arc XL. As far as cooking with wood, I'd just do that for the experience, I'd love to smoke some brisket too.
If I had the space, I'd get the dome for the bread baking part - plus you bake breads at lower temperatures for much longer, so you can definitely taste it there if you use wood, and as you said, it is an experience. I do feel though that you'd probably get better results in a proper smoker or on a grill that allows you to smoke stuff than in a pizza oven. With all that being said, the Dome is still mighty impressive 😉
@MrBritishComedy I have tried smoking in the grill with a smoker box and was not very good. I'll try the Gozney and may consider an Egg smoker in the future. (Kamago or Green Egg) The wife has been making great sourdough, but we have never tried Gozney.
Start using wood, you won't go back to gas. I use the gas for a preheat and to light the wood, then put the puck back in and cook with the wood. You get hotter temps with the wood and will add some more colour to your base.
I have owned my Gozney for a year and a half now. There was a little bit of a learning curve when I first started using it. I will say I get my stone up to about 850° then when I put the pizza in, I turned the temperature all the way to low. We love cooking pizza. on any given night I will do between 3 to 8 pizzas. This pizza oven was one of the best investments I’ve ever made. Truly a great machine. I will say that I did purchase the door, because where I live temperatures can drop below zero in the winter. And we all know that when pizza lovers need to get their pizza on, you have to do what you have to do.
I don't think my stone has ever reached 850. I would like to try, I've really been slacking on purchasing the door. This oven was a great investment for me also. I love hosting now even more. however, I just got back from vacation, and I told myself I would make less pizza for a few months to lose a few lbs.
Great honest review, thank you 😊
Thank you!
Great review thanks
Thank you!
I have a question. I bought arc xl. I live in Turkey. The tubes here contain 70% butane and 30% propane. Is there any problem for Arc xl? Should it be 100% propane? I would be happy if you help.
My understanding is that a mixture of butane is fine for the ARC and ARC XL. The manual even contains MBAR numbers.
No, the Arc is 100% propane only!
I wish I could afford one. We love pizza
I haven't ordered Pizza since I got this. I used to spend $50 to $100 in Pizza per month.
What’s your gas
Size? We’ve got 6kg and it doesn’t fit 😊
I'm use 20lbs tanks (about 9kg)
Unless you have the extra space AND intend to bake sourdough breads in it, the Dome is not worth it in 2024 because a) Gozney have released the ARC and ARC XL. And while the XL's dimensions are still much smaller, the improved flame outlet on the side makes the usable cooking surface almost the same as in the dough, b) the Arc models not only get hotter, but are also more fuel efficient, and c) using wood to cook pizzas doesn't infuse the pizza with any additional flavor whatsoever. The reason for that is that scientifically there is no flavor carryover at a temperature of 450°C and higher which you need for a proper pizza. Also in order to get to that heat, you need extremely dry wood, and that emits hardly any smoke, plus you don't cook a proper pizza for longer than 90 seconds.
If I were in the market at the moment, I would buy the Arc XL. As far as cooking with wood, I'd just do that for the experience, I'd love to smoke some brisket too.
Btw thanks for the technical info!
If I had the space, I'd get the dome for the bread baking part - plus you bake breads at lower temperatures for much longer, so you can definitely taste it there if you use wood, and as you said, it is an experience. I do feel though that you'd probably get better results in a proper smoker or on a grill that allows you to smoke stuff than in a pizza oven. With all that being said, the Dome is still mighty impressive 😉
@MrBritishComedy I have tried smoking in the grill with a smoker box and was not very good. I'll try the Gozney and may consider an Egg smoker in the future. (Kamago or Green Egg) The wife has been making great sourdough, but we have never tried Gozney.
😂😂😂😂😂
😅😅😅😅😅
Start using wood, you won't go back to gas. I use the gas for a preheat and to light the wood, then put the puck back in and cook with the wood.
You get hotter temps with the wood and will add some more colour to your base.
It’s a crap oven. Stone is far too thin and the heat retention in general is garbage.
It's my first and only oven ever. What's a better oven in the same price range?