Pizza Oven Thread
Discussion
Burwood said:
Wow-what is that, Andrew? And what size Pizza can it manage?
Hey it’s a “Dome” by Gozney. The opening is 42 ish cm. I have seen 2x 10” cooked on them or a single 16”
They do 2 models; a wood only or a multi fuel (wood/gas/charcoal)
It’s not the cheapest thing! But they are getting some really good feedback (and some not so good due to wait lengths and a few folk with cracked stones)
... that looks great!
I had a look at their site the other day too... and saw "Gozney Core" a large PRO grade oven that comes in bits and you can assemble yourself... also not cheap.. but will alleviate some of the logistic issues some have had on this thread moving a pre made one into place!
I had a look at their site the other day too... and saw "Gozney Core" a large PRO grade oven that comes in bits and you can assemble yourself... also not cheap.. but will alleviate some of the logistic issues some have had on this thread moving a pre made one into place!
andrewjamesroberts said:
So this arrived this week!
It’s been built a few days but the weather has been terrible.
Just doing a curing burn on low for a hour or so as per advice.
I still really, really want one of them. Apparently they'll be available again in the Spring. eBay have the odd one come up but I just don't trust that they exist and it isn't a con.It’s been built a few days but the weather has been terrible.
Just doing a curing burn on low for a hour or so as per advice.
witten said:
I still really, really want one of them. Apparently they'll be available again in the Spring. eBay have the odd one come up but I just don't trust that they exist and it isn't a con.
They have just done another release at original pre order prices due for delivery before March. I have seen them come up on eBay and in reality people are putting a markup on them due to the scarcity / wait of/for them. But agreed do they actually exist (I guess cash on collection solves that).
It feels really well made. I have only taken upto 200 for the cure but will be doing pizza very soon and I’ll take some pics / write a review.
I have to admit, I've pressed the button on a pre-order for pre March delivery. Was invited to pre-order after the debacle of the previous pre-order launch (Where no one could checkout, baskets kept emptying etc).
Was bang up for one back then, and hesitated on going for one this time. The temptation of being at original £1200 rather than £1500 2022 price, and the likely scarcity in Spring next year, means I could always move it on if I change my mind (I'm not a scalper). The reviews look pretty good mind you, and I'll probably keep it (Just not tell the Mrs)
Was bang up for one back then, and hesitated on going for one this time. The temptation of being at original £1200 rather than £1500 2022 price, and the likely scarcity in Spring next year, means I could always move it on if I change my mind (I'm not a scalper). The reviews look pretty good mind you, and I'll probably keep it (Just not tell the Mrs)
Burwood said:
21TonyK said:
They’ll still be rank compared to mine. But good to know there is a decent Insta pizza option
We went to a local Italian pizza restaurant a coupe of weeks ago - I watched the chef stretch and cook a pizza using a proper wood fired oven...
I preferred the flavour of the dough from the crusts, but compared the pizzas I cook at home using an Ooni the pizza itself was very soggy and my family preferred mine.
andrewjamesroberts said:
So this arrived this week!
It’s been built a few days but the weather has been terrible.
Just doing a curing burn on low for a hour or so as per advice.
Looks great, please let us know how it cooks, I also placed an order on Dec 1st, really looking forward to it. Currently using a Roccbox that has been great on gas but a bit lacking using wood. It’s been built a few days but the weather has been terrible.
Just doing a curing burn on low for a hour or so as per advice.
andrewjamesroberts said:
Burwood said:
Wow-what is that, Andrew? And what size Pizza can it manage?
Hey it’s a “Dome” by Gozney. The opening is 42 ish cm. I have seen 2x 10” cooked on them or a single 16”
They do 2 models; a wood only or a multi fuel (wood/gas/charcoal)
It’s not the cheapest thing! But they are getting some really good feedback (and some not so good due to wait lengths and a few folk with cracked stones)
mrkipling said:
Looks great, please let us know how it cooks, I also placed an order on Dec 1st, really looking forward to it. Currently using a Roccbox that has been great on gas but a bit lacking using wood.
How did you get to place an order in December? I've been on that mailing list since the first drop ran out and have heard nothing from them.witten said:
How did you get to place an order in December? I've been on that mailing list since the first drop ran out and have heard nothing from them.
They started emailing about a month ago promoting another priority sale on December 1st at the original pre order price. Then a link was sent at 9am on the 1st which opened the ordering portal, delivery is meant to be March. You should have received this if you were on the first launch fiasco list? xupheus said:
The dome is brilliant
I was lucky enough (madly mashing the refresh button on launch day) to get one in the first batch in July.
I can’t fault it, wish they would hurry up and release the door though.
A few seem to have cracked stones but I think this is perhaps over-exaggerated…
Mine is currently in it's box in my office (Took all my strength to drag it in off the pallet!! not a delivery I wanted while I was home alone!) And I can't wait to set it up this week I was lucky enough (madly mashing the refresh button on launch day) to get one in the first batch in July.
I can’t fault it, wish they would hurry up and release the door though.
A few seem to have cracked stones but I think this is perhaps over-exaggerated…
Quick Caputo question for those that have used various grades. I normally use Caputo Classica Blue 00 but Add didn't have any so I swooped on a box of NUVOLA 0
Question being, does the Nuvola require +/- hydration and proof time vs the Blue to achieve the same result. I know the two flours create slightly different base textures/crunch etc. TIA
Question being, does the Nuvola require +/- hydration and proof time vs the Blue to achieve the same result. I know the two flours create slightly different base textures/crunch etc. TIA
Burwood said:
Quick Caputo question for those that have used various grades. I normally use Caputo Classica Blue 00 but Add didn't have any so I swooped on a box of NUVOLA 0
Question being, does the Nuvola require +/- hydration and proof time vs the Blue to achieve the same result. I know the two flours create slightly different base textures/crunch etc. TIA
Not used it myself, I tend to use the Caputo Blue Pizza flour.Question being, does the Nuvola require +/- hydration and proof time vs the Blue to achieve the same result. I know the two flours create slightly different base textures/crunch etc. TIA
I've just ordered the gas burner for my Karu 12, been getting inconsistent results with heating the stone up sufficiently with wood.
I'm told that with mine being the newer Karu when cooking I need to remove the chimney and cover the hole, and leave the door off. is that correct?
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