A Gozney Dome Pizza Oven Story: Basil & Bloom
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- Опубліковано 1 лип 2024
- Parker of Basil & Bloom pizza shares the story behind starting a mobile pizza business and how Gozney pizza ovens have been a powerful tool both at home and at work.
With years of experience cooking on a Gozney Roccbox portable pizza oven, he was excited for the release of the larger Gozney Dome, and quickly ordered three - one for home, and two to help him and his wife achieve their business dreams.
eatbasilandbloom.com
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Buy your pizza oven and accessories in-store or online!
Leisure Time Idaho Falls
2200 N Woodruff Ave, Idaho Falls, ID 83401
Online:
Product: Gozney Dome - Pizza Oven
Brand: Gozney
Included:
1x Gozney Dome outdoor oven
1x Detachable flue and cap
1x Dock and Accessory Port
1x Digital thermometer, display unit and batteries
2x Temperature probes
1x Manual Air Regulation Vent and Ashtray Module
1x Owners Manual
1x Integrated gas burner and regulator
1x Ignition and flame regulation dial
1x Stone floor puck to switch between wood and gas
Buy here: shop.leisuretimeinc.com/colle...
Product: Gozney Roccbox - Pizza Oven
Brand: Gozney
Included:
1x Portable stone floored pizza oven
1x Detachable propane gas burner
1x Professional grade pizza peel (worth $85)
1x Bottle opener
1x Owners Manual
Buy here: shop.leisuretimeinc.com/colle...
All Gozney Products: shop.leisuretimeinc.com/colle...
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About this channel
Leisure Time Inc. is a retailer of outdoor/indoor living products. We sell products that improve your health, heat your home, and make life a bit more luxurious. We opened our first store in Idaho Falls in the early 70’s and followed up with another location in Boise in ’93. Our two locations have similar product lines and, more importantly, great employees who embrace our “customer first” company philosophy.
#LeisureTimeInc #BasilAndBloom #Pizza #Gozney #Oven #BackyardIdeas #OutdoorLiving #Family #HomeConstructions #LeisureTime #Weekend #HomeIdeas #HomeCooking #FoodLover #Tasty
Really lovely and honest! Respect to you. Looks like a wonderful operation with gorgeous pizzas. That internal struggle is something many of us suffer with, it keeps us improving our craft, we need to be easier on ourselves. Appreciative and loyal customers are telling us something!
AWESOME MAN !!! Excellent Business and glad to know a fellow Pizzaiolo like you !
Great video! Genuine and heartfelt.
This is an awesome video with a great explanation of why the Gozney Dome is the best pizza oven on the market. Helpful and awesome content yet again from Leisure Time Inc.
Parker truly helped us to showcase such an incredible product!
We can't wait to see how the Gozney Dome changes pizza in the future!
My wife and I make pizza better than what we can purchase here in Vacaville California. We walked into an Ace Hardware this morning, first time laying eyes on it. No price tag, just got it yesterday. After due diligence, I called Ace and purchased it immediately!❤
Definitely a worthwhile investment! Happy pizza making!
Beautiful good job
Parker was a joy to work with and tell his story!
Looks delicious
Makes us want pizza every time!
We have a dome love it Fixing to start selling very soon great oven
The Dome is incredible! Good luck with selling delicious pizzas!
We appreciate your kind words
hello, I noticed you have a shield in front of the flame and do you think this has been helpful. i heard mixed reviews regarding the shield. Alos what is the weight of your pizza dough in grams.
Parker loves the shield! He uses a NU2U flame tamer to help mellow the flame so it gives him extra time to focus on each pizza. This allows him to not be as rushed.
As for the pizza dough, Basil and Bloom uses 260-265g dough balls.
Hi your video is great and love the trailer. Too bad you are so far away. I am a retired chef after 32 years and have used several wood ovens with great results. We recently bought a Dome for our home use and I am not getting such great results using gas. I have let the oven heat up and the stone and oven read 800+ temp but when I put the pizza in the bottom never gets really browned or even toasty. It's limp and white in the middle. From the top the pizza looks great, like yours and tastes great also has a wonderful edge crust. It's just the bottom. Any suggestions? I read that I should get it really hot, then cook it at a lower temp, because I don't really need it to be done in a flash. I tried that last nite and it bombed too. We had built a wood oven in our last house and it worked great but now I have the Dome. Thanks and keep up your videos.
Hi There!
Thanks for reaching out with this question. We suggest allowing the oven to preheat for at least 45 minutes (preferably with a door to hold in the heat) to ensure the stone is saturated. Test the heat of the stone is roughly 850°F using an Infrared Thermometer. Once you have your oven prepped to this temperature, as long as you are rotating the pizza often, it should cook it nicely without burning.
If you are following these steps and still having issues, you can try turning down the flame after adding pizza to the oven, allowing the bottom to be in contact with the stone for longer.
However, if these tips don't fix the issue, you may want to reach out to Gozney, as there may be a problem with the stone.
Hope this helps! Please let us know if we can give you any more tips on your Dome.
@@LeisureTimeInc thanks for getting back to me so quickly. I appreciate it. I will try letting the Dome heat longer. I thought that leaving it to heat to 800+ would be good. The pizza was baked well, the top just gorgeous, but the bottom pale.
I called the dealer I purchased it from and he said that although the thermometer reads 800+ that is the oven cavity temp and not the stone temp. I did use an infrared thermometer on the stone and it did read almost what it said. I have a lot of experience cooking in wood ovens and like you mentioned I would use the door to hold in the heat. Or to raise the temp while I was cooking a lot.
A client of mine had a huge wood oven in her home, it was 48" in diameter inside and took up an enormous space in the corner of a very large kitchen.
So when I was catering there sometimes for 100 guests or more, I would use the wood oven. It was a big draw for people to come in and watch.
The owners would start burning wood early to get it heated up and we kept the door closed. But in the case of the Dome the door that I purchased with it has a sticker on it that says NOT to use the door when using the gas, so I guess its more for wood use. It does have vents and I bet I could open them to let gas escape but it would have to heat up better., I would think. Maybe the gas builds up inside if closed? I would not want that thing blowing up and flying thru my neighborhood. Someone will say its a UFO!
@@blueberryblues3365 turn the heat up to max and get the stones hot, then turn the heat down some so the dough won't cook as fast on top. Hopefully that will solve the problem.
@@brandonolsen8541 yes Brandon I have done that. Sometimes its ok and sometimes not. It's still a work in progress. Not like the wood ovens I am used to.
@@blueberryblues3365 I guess through trial and error you will get it?
Where do you buy tbat flame blocker?
The flame blocker is from a company called NU2U. However, Basil & Bloom noted that they began to have some issues with the wind and the flame guard was not as effective. The Neapolitan Arch by Gozney really helped to solve the issues with the wind!
You stated you burned pizzas and you said 60 seconds, correct? And you said 900 degrees! You have 90 seconds in Napoli, the floor according to AVPN regulations should be 716 to 806!! Most people measure their floor to 900 which means the dome will be close to 1000, too hot!! Don’t assume floor temp is same as dome temp. The dome should be approximately 905. So thats the balance! 716-806 on the floor and 905 on the dome. The reason I would never, ever, ever,ever x 100 buy this oven,is that the dome is metal, that’s a big, big no! no! I mean DEAL BREAKER X 1 Billion! Sorry, I am hyperbolic. Valoriani, Zio Ciro, Forno Classico for ex. Have all brick floors and dome. Now it’s easier to control the temp balance. That’s the secret, not the floor being 900 when you aim the gun at it! Try about 780 on the floor for 90 seconds, first turn 30 seconds, second turn 30 seconds, third turn 30 seconds continuously round and round!! Evenly cooked until 90 seconds elapsed on your timer (yes, thats how we learned in Napoli) these things burn pizzas just like you admitted cauz they are not constructed and insulated properly with the appropriate materials on the inside!! Do not fall for the hype.
900 is too high, you know that right?
What temperature do you make your neopolitan pizzas at??
Sorry i can’t subscribe 😢 because you “ah” prolifically even though you’re a craftsman in your trade!
His pizza looks average at best
I'm still trying to get info on how to buy one in puerto rico. I've reached out on the website, Instagram and even tagged Gozney himself. Any info would help.
Great work 🙂 100 pizzas in 3 Hours is that using one dome or both
i'm assuming he meant both. I've made 30 pizzas for my kids class party with one Dome and took us about 2 hours working casually.