Thank you for your independent reviews- they played a major role in our decision to reach out to Gozney and become their first Florida dealer in Naples. We are set to get our initial shipment next week and I have referred several of my customers to your channel to review. Thank you for posting!
Thank you so much Peter. Makes my day to receive comments like these, i greatly appreciate you taking the time to let me know! Keep sending folks my way!
Thanks - this was extremely helpful - as all of your videos have been. The Tuscan Grill looks like an awesome accessory for the Dome! I wish I had one of those and a flame tamer for my Gozney Dome.
Always appreciate and enjoys your videos…bought the Dome because of you and love it so much! Really wish I have the Tuscan grill…please enter me. Thx!!
Very instructional and my Dome should be here mid June. If still available, please include me for the Tuscan grill giveaway. As I almost found myself moving to Austin I enjoy seeing your backyard.
Thanks so much for watching and reaching out! Unfortunately the giveaway is over but please stay tuned for more!!! Austin is a great place, now that it's summer i will be making a lot more videos in the back yard :)
It’s a commercial grade, ceramic coating, it’s the same on all the Gozney oven. It’s extremely durable and very easy to clean the one key as you don’t want to use anything that has any grit to it so as long as you don’t use an abrasive cleaner you’ll be fine.
Thanks for your cleaning instructions. I really appreciate how thorough your instructions are. I would love to be entered to win the Tuscan Grill. I would love one.
HP the Gozney dome is an amazing little giant, Beautiful design , materials and manufacturing. I very exited to get mine or get something similar. YES sir, I was waiting for you to mention it. YES please, sign me up for a TUSCAN GRILL giveaway. Hey can you please talk to your sponsors or partners to set you up with a NEAPOLITAN DOOR OPENING accessory. Either Gozney original or an aftermarket. I think it may reduce or completely stop the carbon build up on the top front of the Dome. I believe it will be a high demand accessory in the Gozney Dome community. You know we want to have that ideal set up and make that perfect Neapolitan or Neapolitan style pizza. Also it is great material to create content. Thank you HP
Thanks so much Mario! Yes, Gozney is making a Neapolitan, "Arch" insert that will fit inside the door to make the oven retain even more heat and hopefully reduces the smoke also. I just purchased a taller chimney pipe for my Dome and will test it out soon to see if that improves the draw and reduces smoke coming out the door. Here is the link showing the, "Arch" us.gozney.com/products/dome-neapolitan-arch?g_adtype=none&g_campaignid=16073127746&g_network=x&g_adid=&g_keywordid=&g_adgroupid=&g_acctid=839-067-5354&g_campaign=US+%7C+Performance+Max&g_keyword=&gclid=Cj0KCQjw-JyUBhCuARIsANUqQ_IOT4TbiN3zb69Mm7YyEmZDjOg3SMmIpi7yHt-DEgKO5XetxdiXrgoaAvbEEALw_wcB
Thanks for watching! Just take your time curing the oven, I would spend the first day letting it heat up on low for a few hours before ever using it and if using wood build just a very small fire with just kindling and move it around every 15-30 min for a few hours, etc.
My Table is 60” X 24” with Caster Wheels - Here is a link amzn.to/39qQ8NG Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown amzn.to/3wiGkvp
Love watching your videos and getting great tips. We just got our dome and after the first use, the stone completely turned brown/burnt from the flour. I tried wiping it, scraping it, running the burner for three hours and the stain is still in the stone...any tips to remedy this?
Hello Khanh, first off thanks for watching! I would start with minimizing your use of flour under your pizza, if you not already you need to use good semolina rimacinata to stretch out your dough balls not just normal flour or corn meal then after you stretch you want to wipe away almost all of the semolina minus a little bit to prevent sticking. I would also recommend using an aluminum slotted launch / placement peel that way any remaining semolina can fall off before / during launching. Then before launching each pizza use the front end of your peel to scrape off any burnt / excess semolina that might be on the stone. Typically i run my oven for a few hours on high / gas and it burns off all of the mess if any is on the stone, if you have a lot of grease, burnt cheese or excess flour i would wait till it cools off the next day, scrape off any chunck then let it run on high until it gets to close to 1000F and let it run a few hours it should burn most if not all of the black off the surface. Grease is a bit harder to get off and once it stains the stone may not come out 100%
Thanks for the reply. Seems a lot of these ovens now have this issue, including mine. Gozney are saying it’s designed this way, seems like BS to me. I had two ovens previously that got sent back for cracked stones and dodgy paintwork that bubbled up, neither of these were misaligned, but the third one they sent me is. The latest problem seems to be these misaligned ovens. Gozney really need to sort out their quality control. Unacceptable for something that costs so much money.
Hey, I would have a better tip for you to clean the ceramic surface... the idea came into my mind when I remembered how I've cleaned the glass door of my sweeden oven. Instead of the cemical stuff... just use a wet paper towel and put it into the ashes. Then go and clean with that the surface. You'll be amazed how clean it gets... try it our and let me know if you think I should be a patent on that... ;-)
7/29/2023. Hi All I received my dome a few days ago and the stand yesterday and me and my nephew was putting the dome on the stand and noticed that these little silica balls were dropping through the top onto the Pizza stone. Has anybody else had this issue and what are these little silica balls? There is a big pile of them underneath the chimney tube. I can take them out of my hand, but I also can push them through the front onto the stone. Don’t make sense to me why these balls didn’t drop all over the place in shipping
Quite the bummer that a $2,000 oven has this issue. Gozney should have implemented some type of deflection shield to prevent that soot staining the finish.
Only get's dirty if burning wood, and it's not a big deal, the ceramic coating makes it wipe off very easily per my video. I have used many different type of expense wood ovens in the past and they all leave soot on the from when burning wood unless you buy a huge commercial wood oven.
Thank you for your independent reviews- they played a major role in our decision to reach out to Gozney and become their first Florida dealer in Naples. We are set to get our initial shipment next week and I have referred several of my customers to your channel to review. Thank you for posting!
Thank you so much Peter. Makes my day to receive comments like these, i greatly appreciate you taking the time to let me know! Keep sending folks my way!
I would love that Tuscan Grill!. I'm a Texan in PNW alway looking to share the glory of outdoor cooking with my friends!
You're in! Thanks so much for watching Brandon! I will be in Portland here is a few weeks!
Hey man, thank you very much for this kind of videos I like your style
Glad you like them, and thanks for letting me know!
I needed that reminder to clean. Awesome again thank you
You are so welcome! My OCD keeps mine clean always :)
The Tuscan Grill would be a great score! Great videos.
Thanks for watching Tom, You're in!
Tuscan Grill! Looks amazing and just found your page. Love the content, thanks for providing it!!!
Thank you very much for watching and letting me Chad! I will add you to the list!
Just got my Dome - thanks for the videos! I feel more confident now…
Excellent! Thanks so much for letting me know Victor, i greatly appreciate it! Let me know how your pizza's turn out!!
I would love either the Tuscan grill or the flame tamper.
Thanks for making such great content. Your are one of the reason I bought my Dome! Cheers 🍻
You're in! Thanks so much for watching and letting me know!
Thanks - this was extremely helpful - as all of your videos have been.
The Tuscan Grill looks like an awesome accessory for the Dome! I wish I had one of those and a flame tamer for my Gozney Dome.
Glad it was helpful! Your back on the list to win!
Great stuff keep on recording and I would like a Tuscan grill as well!
You're in! Thanks for watching Bill!
I would absolutely love to have that Tuscan Grill.
You are now on the list!
@@HarplandProductions awesome
Another great video!! Cheers
Thanks again! I greatly appreciate the positive feedback!
This couldn’t come at a better time!
Glad i could help you feel guilty about not keeping your Dome clean :)
Barkeepers friend is the best! I even use it to clean my brewing system. By the way I wouldn’t mind a shiny new turning peel 😀
Sounds great! adding you to the list to win a peel Luis!
Always appreciate and enjoys your videos…bought the Dome because of you and love it so much! Really wish I have the Tuscan grill…please enter me. Thx!!
Thanks so much for letting me know Kim Chi, i greatly appreciate the support! I will enter you for sure!
Very instructional and my Dome should be here mid June. If still available, please include me for the Tuscan grill giveaway. As I almost found myself moving to Austin I enjoy seeing your backyard.
Thanks so much for watching and reaching out! Unfortunately the giveaway is over but please stay tuned for more!!! Austin is a great place, now that it's summer i will be making a lot more videos in the back yard :)
Yes we'd love a Tiscan grill!
Thanks for watching! Sorry that giveaway ended quite a while ago but keep watching, there's always more to come :)
This is exactly what I use. Works great
Good to hear! Thanks for watching Paul!
Great video I like to be in the drawing thanks keep up the good work
You're in! Thanks for watching Jimi!
What’s the coating on the dome model? Will the cleanser wear the finish off exposing the metal underneath the beige color?
It’s a commercial grade, ceramic coating, it’s the same on all the Gozney oven. It’s extremely durable and very easy to clean the one key as you don’t want to use anything that has any grit to it so as long as you don’t use an abrasive cleaner you’ll be fine.
Thanks for your cleaning instructions. I really appreciate how thorough your instructions are. I would love to be entered to win the Tuscan Grill. I would love one.
You are so welcome, thanks so much for watching and letting me know Larry!
Thanks for another helpful video! I’d love to be entered for either the flame tamer or tuscan grille, please.
You're in! I will keep you on the list
HP the Gozney dome is an amazing little giant, Beautiful design , materials and manufacturing. I very exited to get mine or get something similar.
YES sir, I was waiting for you to mention it. YES please, sign me up for a TUSCAN GRILL giveaway.
Hey can you please talk to your sponsors or partners to set you up with a NEAPOLITAN DOOR OPENING accessory.
Either Gozney original or an aftermarket. I think it may reduce or completely stop the carbon build up on the top front of the Dome.
I believe it will be a high demand accessory in the Gozney Dome community. You know we want to have that ideal set up and
make that perfect Neapolitan or Neapolitan style pizza. Also it is great material to create content. Thank you HP
Thanks so much Mario! Yes, Gozney is making a Neapolitan, "Arch" insert that will fit inside the door to make the oven retain even more heat and hopefully reduces the smoke also. I just purchased a taller chimney pipe for my Dome and will test it out soon to see if that improves the draw and reduces smoke coming out the door. Here is the link showing the, "Arch" us.gozney.com/products/dome-neapolitan-arch?g_adtype=none&g_campaignid=16073127746&g_network=x&g_adid=&g_keywordid=&g_adgroupid=&g_acctid=839-067-5354&g_campaign=US+%7C+Performance+Max&g_keyword=&gclid=Cj0KCQjw-JyUBhCuARIsANUqQ_IOT4TbiN3zb69Mm7YyEmZDjOg3SMmIpi7yHt-DEgKO5XetxdiXrgoaAvbEEALw_wcB
I have the dome coming next week olive green really stoked have they fixed the cracking stone problem?
Thanks for watching! Just take your time curing the oven, I would spend the first day letting it heat up on low for a few hours before ever using it and if using wood build just a very small fire with just kindling and move it around every 15-30 min for a few hours, etc.
Would rubbing oil on the dome (the same way you season cast iron) help prevent the soot from sticking to the surface?
Thanks for watching! Not sure if oil would be a good idea but you could try car wax, which, in theory would help make it so it just wipes off.
Very helpful video! I do have an unrelated question, what cover do you use for your stainless steel prep table?
My Table is 60” X 24” with Caster Wheels - Here is a link
amzn.to/39qQ8NG
Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown
amzn.to/3wiGkvp
i want a rack for the dome. Thanks
You have been added to the list!
Soft cleanser FTW. Been using it ever since I messaged you a couple months back on IG. Works wonders. Would love the Tuscan grill!
Entered! Thanks for watching!!!
🙌🏼🙌🏼🙌🏼
Good of you to help people know how to clean their Done 👍🔥🍕
Thank's Dave, i just hate seeing all of those dirty domes out there, breaks my heart :)
@@HarplandProductions Definitely 👍
Love watching your videos and getting great tips. We just got our dome and after the first use, the stone completely turned brown/burnt from the flour. I tried wiping it, scraping it, running the burner for three hours and the stain is still in the stone...any tips to remedy this?
Hello Khanh, first off thanks for watching! I would start with minimizing your use of flour under your pizza, if you not already you need to use good semolina rimacinata to stretch out your dough balls not just normal flour or corn meal then after you stretch you want to wipe away almost all of the semolina minus a little bit to prevent sticking. I would also recommend using an aluminum slotted launch / placement peel that way any remaining semolina can fall off before / during launching. Then before launching each pizza use the front end of your peel to scrape off any burnt / excess semolina that might be on the stone. Typically i run my oven for a few hours on high / gas and it burns off all of the mess if any is on the stone, if you have a lot of grease, burnt cheese or excess flour i would wait till it cools off the next day, scrape off any chunck then let it run on high until it gets to close to 1000F and let it run a few hours it should burn most if not all of the black off the surface. Grease is a bit harder to get off and once it stains the stone may not come out 100%
Hi Louis CK, I’ve got a question for you. Is the black trim where it meets the white part misaligned at all? Thanks
I haven’t had any issues with mine but I have heard that at the beginning they had quite a few issues with manufacturing and shipping causing damage!
Thanks for the reply. Seems a lot of these ovens now have this issue, including mine. Gozney are saying it’s designed this way, seems like BS to me. I had two ovens previously that got sent back for cracked stones and dodgy paintwork that bubbled up, neither of these were misaligned, but the third one they sent me is. The latest problem seems to be these misaligned ovens. Gozney really need to sort out their quality control. Unacceptable for something that costs so much money.
Another beauty. I would LOVE a Tuscan Grill, but I'm sure, even if I were successful, the postage to Australia would be prohibitive.
I will check into that for you John, I am putting you on the list! Thanks so much for watching! Would love to visit Australia one day!
Hey, I would have a better tip for you to clean the ceramic surface... the idea came into my mind when I remembered how I've cleaned the glass door of my sweeden oven. Instead of the cemical stuff... just use a wet paper towel and put it into the ashes. Then go and clean with that the surface. You'll be amazed how clean it gets... try it our and let me know if you think I should be a patent on that... ;-)
Thanks for the info and thanks for watching?
Old camp fire 🔥 trick. Wipe a thin coat of dish soap where you normally get soot. Should wipe right off when you’re done cooking & cool.
Good tip! i was going to try car wax but soap is easier !
I should say wash off not wipe. Not sure it would wipe off after being baked on a 900* oven 🔥
7/29/2023. Hi All I received my dome a few days ago and the stand yesterday and me and my nephew was putting the dome on the stand and noticed that these little silica balls were dropping through the top onto the Pizza stone. Has anybody else had this issue and what are these little silica balls? There is a big pile of them underneath the chimney tube. I can take them out of my hand, but I also can push them through the front onto the stone. Don’t make sense to me why these balls didn’t drop all over the place in shipping
I assume one of the a silica packs to keep moisture out of the stone broke open during shipping and just needs cleaned out before using!
Quite the bummer that a $2,000 oven has this issue. Gozney should have implemented some type of deflection shield to prevent that soot staining the finish.
Only get's dirty if burning wood, and it's not a big deal, the ceramic coating makes it wipe off very easily per my video. I have used many different type of expense wood ovens in the past and they all leave soot on the from when burning wood unless you buy a huge commercial wood oven.
I too use Pink Stuff
I'd love to be in the give away
You're on the list Mark!
Well, if you do, ypu know where there's a bed, a glass of wine, and some grillin'!
Appreciate that John!
It's called a patina. It's fine. Make pizza.
I’m too OCD, kind of person who cleans while I’m cooking so when I’m there’s no cleanup.