How To Fix 3 Major Flaws With The Gozney Dome(Natural Gas)

[@TOCBass31]

I have had the same issues with the dome and now the dreaded breaking of the stone. Mine has lifted and broken in three places all after doing wood fire for pizzas. I have discovered IMO the floor can not withstand temps at or above 1000 degrees. I used the propane for a year with zero cracks or issues but after two uses of wood I had my first massive crack which only seemed to worsen even after using only gas from that point on. My other big issue as you pointed out was the time it took to get to temp and the issue of thermal loss between launching pies. I will say that I found there to be a better results between launches when I allowed my stone to come to 850 and maintain that temp for 45-1hr. I typically did this when I was cooking more than 5 pies for parties and such. It helped a lot but by the 10th pizza it was starting to drop substantially between launches. I resorted to using my Gozney door but I don't push it all the way up to seal instead I keep a 3inch air gap. This helped to speed up the time to come to temp and also helped to maintain the temp between launches. I have been meaning to get a nu2u door but just didn't want to deal with keeping up with 2 doors aka being lazy. The wind issue is a major one besides the stone that Gozney won't address or fix. I have had many flame outs and even noticed once the flames were going down into the Dome causing the wiring under to get burnt. Luckily I was watching this and stopped it before anything could already cause damage (total time was like 45seconds) but had I not been standing there this would have been a major issue. I used graf tape to block the vents under to help and created my own internal flame tamer from cut metal. I haven't had any issues since but I do plan to build a wall around the backside of it once I finish my outdoor kitchen. My personal opinion of why this is an issue is in part due to the very poor air draw for the dome. This is why the front of them get so soot damaged. The stack on top is too short which creates less draw .. years of running/building smokers I know the stack is the biggest issue with most smokers have so many tempature and smoke profile problems. Gozney is no exception to that and it is defiantly one that I think they didn't understand when they built their consumer models vs commercial cause commercial usually are attached to some fan vent system to draw the smoke up and out for fire prevention. Overall do I think Gozney makes a good product, not at the price point when you factor in the stand (most people need it) and other things like door and peel. We paid just under $3,000 for ours and I wish I had looked at some other options. The size isn't really big enough to launch two pizzas although yes you can but not a lot of working room for the peel to move pies around since the dome has hot spots. I should have dropped a couple of thousand more and opted for some other better dual fuel options. Good review and I enjoyed that someone else is being honest and real about the dome.

[@alanmarcotte]

I know you said you don’t even consider it. I use the Gozney dome door on my Gozney dome and it will heat up to temperature in about 35 to 40 minutes. I put it in front of the opening but do not seal it. Leave a gap of about an inch all the way around for fumes and flames to vent out the front Works great.

[@somedadscook]

That's a great idea. I did that initially, but the wood knob started to burn. I am also a little worried about causing the rope seal to come off. Also the handle would burn me sometimes if I wasn't super careful when I grabbed it

[@RH-zt9ph]

I do the same, have reached over 1000 degrees many times.

[@HANK_SCORPI0]

This is what i do and it works like a charm. 30 mins and its at temp.

[@treetopflyers8904]

My door seems to be burning off some residue or something, is that just because its brand new?

[@Bayshore958]

I live near Toronto, Canada and did a pizza party a couple weeks ago. It’s winter up here, and no issue getting well over 900f within 90 mins, starting slow because of the cold. No door used and no problem with propane.

[@somedadscook]

Man. Maybe just the natural gas one sucks

[@MarioNardone347]

Same here. Just outside of Toronto and I have zero issues. One thing that makes mine heat up fast with efficiency is the neopolitan arch. It's honestly a game changer. I run my propane to the lowest setting in the summer and I'm over 800 degrees.

[@Bob-ou7uq]

You using the same oven?

[@Bayshore958]

Dual fuel Dome and use Propane.

[@Fer0city18]

@@somedadscookNatural gas is a lot less dense than Propane. For ultra high heat cooks like pizza, a propane tank is a lot better.

[@olpallix]

Finally an honest review. And don’t even get me started on the possibility of bread baking with non thermal mass.

[@somedadscook]

You are welcome

[@bedbath9056]

Get Ciao Bella, much better quality and cheaper, and it comes with the door !

[@thecaptain5026]

What does that mean? Bread baking with non thermal mass? honest question because I'm looking to get the Arc XL

[@olpallix]

It means bricks or other that can hold the heat and release it slowly so that when the flame is turned off the oven stays warm longer by releasing the energy from the thermal mass: ie: bricks.

[@thecaptain5026]

@@olpallix So in short, It's not great for baking bread?

[@Viva_la_natura]

What a cool setup and I could see why you're frustrated!! I have a dome in my yard running off of propane, and I've not experienced this heating issue and I've had it for about two years. Although I have some Nu2u products myself, such as the flame guard because the dome can't handle wind well! It can blow out the flame or cause it to blow in directions you don't want it. I find the dome heats up quick...maybe a 10-15 minute difference from my Rockbox. I never tracked the heating data because I've never had a heating issue. If anything..for my first pizza, I run the risk of burning it. If the first crepe is for the dog...the first pizza sort of is also. Sorry, for rambling but I think this must be some natural gas issue.

[@JonZuliniak]

Mine gets up to over 1000° in 15-20 mins not sure what you are doing wrong

[@somedadscook]

Are you doing gas or wood?

[@JonZuliniak]

@@somedadscook gas that’s in summer w no wind. In winter it takes about twice as long bc I heat it up slowly. That nu2u door is good but the dome rope door is even better. Started using it and wind isnt a factor anymore. Wood takes longer to get temp up bc you are starting w a small fire but once it gets started it burns hotter than propane. Love that kitchen setup it would be handy for winter.

[@somedadscook]

Very curious. Are you temping the stone with an infrared? I find the dome temp is significantly higher than the stone temp until it's finally up to temp

[@JonZuliniak]

@@somedadscook yes w inferred. The stone temp lags about 100-125° behind the oven temp so when Iam not paying attention and the oven gets above 1000 the stone is somewhere in the 900s

[@Viva_la_natura]

that's true for me in the summer..maybe 25 mins. In the New England winter (completely outdoor cooking) I let it heat up for 45 mins to an hour. Ambient temp at about 850F and stone about 650F - mind you it is below freezing outside...that oven is insulated well!

[@RevuitNet]

Question… have you tried getting up to temp.., then turning off flame and using the Gozney door and see how well it holds?

[@somedadscook]

I have. I need to get some more solid data. A few I have noticed. When I let it get up to temp and hold that temp for a while, it's much slower coming down with the gozney door. Also notice a much bigger drop from the higher temps. It drops from 800 a lot quicker than it does at 500

[@dougal6569]

I do wonder whether your temperature (and heating time) problems might simply be due to running on natural gas rather than propane (which burns hotter)?

[@somedadscook]

Ya I would love to test a propane version.

[@somedadscook]

It is frustrating that my natural gas Koda 16 has no issues getting up to temp

[@tolgarupture]

What do you mean by natural gas? Is it gas that comes from a bottle you take to picnics etc or is it coming from the gas pipes that power household items such as boilers, hobs and ovens? There might be a language issue here. Because in UK, natural gas is not bottled but comes off the mains.

[@3zq3mh1]

I baked in Ooni Koda 16 when the temp outside was -24 C. Cooked it just fine.

[@somedadscook]

Ya the Ooni koda 16 can get up to temp really easy. that was my first pizza oven.

[@utube2008utube]

how are you using the dome indoors? how is it being vented?

[@somedadscook]

Great question. I had a whole house fan installed that pulls 1500 cfm and only run it on gas not wood.

[@juriesser9607]

Thanks for the video! Since you have the Gozney Dome and the Ooni Koda 16, I have a question: which oven do you like better? I'm considering getting either an Ooni Koda 16 or a Gozney Arc XL, and I'm uncertain about it.

[@somedadscook]

That's a tuff one. There is quite the price difference between them. If I were you I would wait to see how the arc xl turns out. I am hoping to pick one up and do a review on it

[@juriesser9607]

@@somedadscookthanks for your answer and advice 🙏

[@xcitephoto]

Can you take a picture of your venting setup?

[@JimGorm]

the time and propane efficiency benefit, even on a roccbox, has been great for me. i made my own door, but i use the nu2u shelf and flame tamer with my roccbox.

[@somedadscook]

Nice. I just got the NU2U door, shelf, and flame tamer for roccbox and can't wait to try them out.

[@kevintrom6621]

How are you venting this in your kitchen?

[@somedadscook]

I installed a whole house fan right next to it. Pulls 1500 cfm.

[@utahdirtbiking3111]

Good idea

[@greatfallskam]

Having the Gozney Dome inside kitchen doesn't make kitchen temp wicked hot? What part of country do you live in? I see others vent it indoors with custom vent.

[@michaelrecinos2270]

Made my own door for $25 . Gozney said don't use it due to flame outage. I use mine but don't completely close opening and it works great.

[@chriscampbell5927]

Running a dome on natural gas…and get to over 1000° in under an hour checked by an infrared thermometer. Zero issues with bounce back time…in fact, I have to turn my flame down to keep it from getting too hot before launching the next pizza. Have you checked your natural gas pressure?

[@somedadscook]

I just had someone here and checked it at 7 W.C. which is what gozney recommended on the phone today. I think I got a lemon. They are gonna follow up with me tomorrow

[@xtraflyer]

Well known fact: propane burns hotter than natural gas. Heating any oven with an opening will take longer than one with a door.

[@somedadscook]

True. I wish gozney would account for that though

[@lostvegas4915]

The gozney door you have will work! Just place the door right up to the edge of the stone, sitting on the black lip of the domes opening. This will allow flow through the flue and also help with wind, also keeping a good enough opening in the front for efficient air flow. ​I can get up to 1000 in a little over an hour with this technique@@somedadscook

[@CaptainC0rrupt]

There’s the Neapolitan arch which makes the opening smaller.

[@yoool7137]

@@CaptainC0rruptbut why do you need to pay extra for a small metal peace...that oven costs 1800 dollar...everything you need should come with the product in that price category

[@CaptainC0rrupt]

@@yoool7137 I get what you’re saying. But that’s how capitalism works 🤷‍♂️

[@ImTheBhattman]

Thoughts on the Alfa Moderno 3 (used to be the Alfa Brio)?

[@somedadscook]

I need to look into that one

[@ImTheBhattman]

@@somedadscookty! I feel so lost with all the options that exist. This one is likely the one I’ll purchase in a few weeks but it does come at quite the premium.

[@lmphashby]

You got and internal temp to 850 in 20 min with door...but what about the stone temp??

[@gordonfrancis4039]

My problem is the Dome soots up . I don't know if the regulator is working at the right pressure. Anybody have this problem used it only twice.

[@TATDC66]

My Dome I've gotten to 1025, various times of the year in Las Vegas, NV in 40ish minutes with no door. In 40 degrees couldn't get past 750. Dome is outside. Still had no issue with cast iron skillet cooking 1" chop in 8 minutes. Usually takes 15-20 minutes to get to 750 in the summer on half burner dial setting. All cooking with propane.

[@somedadscook]

Thanks for the feedback. I have now been in contact with gozney trying to troubleshoot the issue

[@lmphashby]

I totally agree with you when you get ready to do a pizza you don't wanna wait 3 hours for a f****** pizza oven to heat up I'm already frustrated I have the rock box and I'm required to let that sit for 20 to 30 minutes it's before I could put something in it

[@pdxcerealkilla9847]

Id love to see a video going into detail about the installation and setup you have to use it indoors

[@somedadscook]

Great feedback. I will see what I can do

[@Gonco243]

I gotta fact check ya my man. I have a dome, I’ve seen 1000+ F I think 1100 ( I let it get this hot to cure+ clean). Ontop that, I let it get warm at low outside on propane for 30 min and it usually gets to 600-650F. I crank it up to high after 30 min and get to 850-950F in another 15-25min. In about 45-1hr , it’s ready to cook. It takes a while to get warm, much longer than a Koda 16 (I did have before the dome). I wish I could agree on all fronts, but I’m very happy with the dome, sometimes I complain it gets too hot too fast lol. I can agree on the flame tamer getting blown out - have that issue if it’s really windy outside, I just turn the dome facing the opposite of the wind. Once you get it sorted, it will be good, I hope you glove it as much as I do now !

[@somedadscook]

I am really starting to think it might be the natural gas set up. I checked it with a data logger and then did it by hand with an infrared every four minutes for 3 hours and got the same result. It kinda sucks. Wishing I got the propane one instead

[@Gonco243]

So your dome is the S1 model? I did hear the same complaints that you’re having. I would consider trying to swap it out if you really are not happy, but the fact you have the ability to do it in the house is an extreme W. You would have to setup the flute to go outside the house etc. If there’s anything I can help with let me know !!

[@onemorething100]

@@somedadscook Can you convert to propane?

[@goocherrific]

Propane rocks! I've cooked in the teens °f and 850 was no issue I cooked 27 pizzas in two and a half hours and the bottoms were all perfect.

[@kiteandpizza]

Did you try the Napolitan Arch?

[@somedadscook]

No I haven't. I bet it would help. I just don't like spending more money to get such an expensive oven to work like it should.

[@kiteandpizza]

yeah - correct. but thanks for your video with also con points. @@somedadscook

[@JuanCastillo-zv6ob]

I really wish this review was out before I got my roccbox a year ago . I recently bought a Ooni kids 16 and noticed that difference. I’m much happier with the cook times. Ooni 24 in now on my radar.

[@louisfain]

I wonder if the neapolitan arc would solve the problem. i know it sucks that you need to pay another $200 to fix a rudimentary issue on a $2k oven. but i wonder if it actually helps and it looks great installed on the dome.

[@somedadscook]

I am actually working on that soon. I have the arch in hand

[@sr3377]

Ha this puts to rest me owning an Ooni Koda16...Its an awesome pizza machine ...not perfect but still awesome...( No upgrade needed Just yet ) Thanks Mate

[@somedadscook]

Ya the Koda 16 is a beast.

[@tonysantilla4649]

I believe the issue is the gas going to the oven is not correct. It's an outside appliance and indoor gas would be regulated to a different pressure. I'm not sure if a plumber could make a change or adjustment to the gas flow.

[@georgepagakis9854]

I have a bit of experience with Gas and my Roccbox when a regulator had a problem. If the gas is not flowing at right because there is not enough pressure that will make the flame become shorter and then that will give you a problem with heating time. On my roccbox the flame was a couple of inches shorter because of a faulty propane gas regulator and it took over 1 hour to reach temp. So I would have a natural gas expert come to your place and check the specs of the Dome and maybe put a thicker pipe on your line and probably will fix your heating problem. Or there maybe a problem with the existing low pressure regulator for your natural gas supply. I doubt that Gozney would put out a Natural gas burner that doesn't function properly. If it is so then you can claim warranty on the burner. I have the flame tamer and door from nu2u and I love them :) Tamer lets you get a great crust without any leapording, but when you use it you have to be careful because it overshoots. So if you are going for 800F put the heat to low when it reaches to 750F and the metal will carry over to the right temperature. I have the Roccbox but I am sure its similar with the dome version. Another great thing with the nu2u door is it gets the roccbox to over 1000F in very fast time and its great to clean the stone in minutes!

[@kwestflooringservicesinc4038]

Very good review, the only reason I would buy the Dome is that you are able to make 16inch pizzas, other than that I will stick 100% to my Rocbox.

[@somedadscook]

a full 16 inch pizza in a dome is kinda tricky. the opening is only big enough for a 16 inch peel on the floor level. Do you have to use a smaller peel and let the crust hang over

[@bjritzema]

Just bought my Dome S1 and also found that the on board temp gauge is completely worthless. Seems like it's getting temp from top of dome and not the stone at all. Rockbox is fairly functional and I had expected this brand new offering to be even better but I'm totally baffled by this complete failure. Ultimately need to use a temp gun anyway but I was expecting more for sure. I've use the Gozney door with the vents cracked and not sealed and that seems to work well for getting this slow beast up to temp. Great video. Thanks!

[@bomberpanda]

Can you cook with it indoors without it being vented to the outside? Or does it smoke up your kitchen?

[@somedadscook]

I have a whole house fan installed that pulls 1500 cfm

[@kapeejay]

Just curious, did you get the temperature issue sorted out with Gozney support? I'm planning on buying one and would prefer to go with natural gas, but not sure if these temperature issues will occur on all NG models.

[@somedadscook]

No they sent me a new one and have the same issue. But I would recommend getting the Arch attachment or a door. They cut down the heat up time quite a bit. I still use my NG version the most because of convenience. Hate filling up propane bottles

[@kapeejay]

@@somedadscook Thanks for the quick reply. Sad to hear that it's the same issue. I also hate filling up propane bottles but the heat issues are definitely concerning on NG

[@lostvegas4915]

I can get up to 950+ in a little over an hour with propane. Maybe try buying the Neapolitan arch accessory. Im about to invest in this myself

[@somedadscook]

Good idea. I should check it out. I am gonna see if my local hardware store will let me try it there propane version.

[@utahdirtbiking3111]

Is that stone temp or dome read out

[@lostvegas4915]

@@utahdirtbiking3111 dome read out. But I let it sit for about 15-25 at those temps to get the stone nice and hot throughout.

[@lostvegas4915]

@@utahdirtbiking3111 both

[@FlavorQuest-dw9bv]

Just got the Dome ordered and came across this. This may seem like a dumb question. However, I am still trying to figure a few things out with pizza ovens. I do not plan to use gas with the Dome. With woodfire, is this door going to be a good idea? It says on the website, "for use with gas"

[@rvsonthelevel8746]

Mine is propane and can hit 1200 at least. It will max out my laser temp gun.

[@somedadscook]

Freaking natural gas

[@rvsonthelevel8746]

@@somedadscook So if you didn't know, you can can swap out the orifice (a three dollar part) and change devices between natural gas and propane. Maybe its worth the swap.

[@michaelvella8511]

Great video. Why doesn't Gozney build one door that can withstand the high temp and venting..... I find you need to buy to many accessories with this product. Need to be redesigned correctly.... without the need of multiple extra expensive parts.

[@krissanderson5004]

I just looked it up. This door costs almost as much as some cheap pizza ovens. The Grozney door costs more then some ovens and then you can't use it to cook a pizze? I would go ballistic.

[@somedadscook]

Agreed. Seems like it might be a natural gas issue. But they should add a disclaimer for it

[@Bob-ou7uq]

I have a Alfa gas oven and have reaching temp never 900 degrees Best is 700 which is ok for pizza I always use the door but totally closed the flame goes out so you have to crack the door slightly open on one side That works obviously mine is outside all the time but it does take close to an hour to get to 700 I got multiple burners from Alfa and not much improvement I also asked why they falsely state reaching high temps ?? No answer

[@lousekoya1803]

Very useful review ! Cheers from Quebec !

[@somedadscook]

Glad you enjoyed it!

[@FlavorQuest-dw9bv]

Did you ever do anything regarding wood fired bread?

[@BuddysSeeds]

I absolutely love my Dome 😊 don't be put off by this guy

[@JohnFitz-hvac]

Maybe you need to check the gas pressure at your house should be 6 in of water column. That and the burner jet might still have the propane jet installed it's too small for natural gas needs to be bigger

[@somedadscook]

Ya my line measured 7 inch WC. Don't know how to change oriphice on the dome since they don't provide a conversion

[@godgamingplayz1454]

Mine right out of the box went on the lowest flame to 950 on the lowest setting in 35 mins

[@sailorjohnboy2325]

Wrong orifice or they drilled out the propane orifice too small.

[@erikmenzer926]

I have had my Dome for over a year, I have never had a problem getting it up to temp.. got it up to 950f last night. Only took about 45 minutes. And it was 35f outside. Don’t know what you’re doing different. I’m not putting a door on it either. Wish you better luck.

[@johnnguyen7937]

Wow crazy 30 mins stone temp rebound time as well as 1.5 hours just to get to desired temp unacceptable especially considering $$$$: crazy how your post is the only one ive heard of this problem on the web.

[@somedadscook]

I do wonder if it's because it's natural gas

[@free2be]

Insane! I am never going to get rid of my Blackstone pizza oven. 10 years old and still going. Heats up In 20 to 850 and no waiting between pizzas. 90 second napolitana

[@zfrenchy1716]

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.

[@jimleveritt3028]

The website saying it will reach 950 also contains a seemingly random note about doors being sold as an additional accessory. I’m sure they will say the doors are a caveat to the max temp and reasonably quick preheating. Have to imagine they knew how important the doors are, and it was poor form not to just go ahead and include them with the product

[@somedadscook]

Totally agree

[@cdrape18]

This is good to know is before purchasing such an expensive item

[@somedadscook]

You know that's right

[@EgoElixir]

My gas Gozney oven gets up to 1025 degrees in 20 minutes with that Neapolitan Arch and extended chimney.

[@emmgeevideo]

You didn't mention the wood that you're using. I use almond and can get up to 850° in a half hour without even trying. I’ve gotten to 1000°. I use the NU2U fire log rack. You didn't say if you have the new-ish adjustable ash drawer. That increases the air flow and improves the heat. BTW, are you cooking indoors with your Dome and not venting to the outside of your house?

[@greatfallskam]

So I've never used wood with my Gozney Dome Dual Fuel setup. So are you saying wood heats up over to 850 F much quicker than propane? Can I use any common wood like oak, pine, birch, etc.?

[@emmgeevideo]

@@greatfallskam I've used gas only once in my dual fuel and didn't attempt to get it that hot, so I can't say. This video implies that gas takes a long time to get to temp. My experience with hardwoods is that it's a lot faster. You have to use hardwoods, not soft woods like pine. KZbin is full of recommendations. Oak is a favorite in a lot of places. I live in California where almond is easy to get. It burns really hot and I love the aroma. I've used cherry for veggies and fish with great results.

[@greatfallskam]

@@emmgeevideo Thanks.

[@mikeandroi2698]

1) Is this Dome being used indoors with out venting to the outside??? 2) I have a 1st Gen dome and I have NO problems getting the oven up to temp. In fact if I leave it too long it gets too hot. Also I've done several pizza parties where me and a buddy are slinging out pizzas constantly and the oven keeps up. We've done parties where we make 20 - 35 pizzas, even 2 pizzas at a time all on propane and my dome works fine. As for the door and flame keeper. Is this a sponsored video? I made a door out of an old toaster oven bottom tray. I literally just bent it into a 90 degree "L" shape where it covers the 2/3 bottom of the dom opening with the top exposed for air circulation. That aftermarket door/heater is a rip off for what it is... a piece of bent metal with a handle. Not sure if your probe is also measuring the thermal heat energy that is retained in the dome. I guess it could just be the your gas vs propane issue.

[@somedadscook]

1. Great question. I had a whole house fan installed that pulls 1500 cfm. Gozney Recommends 800 cfm 2. It's not a sponsored video. I mentioned in the video that NU2U sent me the products, but I get nothing for it. 3. You are right on the door, but not everyone is handy enough to make their own. I made my own out of sheet metal and it worked great, but the handle and finish on the NU2U I found better. 4. I have been on the phone with Gozney on and off for 2 days. My natural gas pressure meets their standard, but some homes have higher than recommended hence the reason others are getting such a higher temp. They did mention that they have had issues with the Natural Gas ones not being consistent due to homes having varying gas pressure.

[@cookinatamatos3487]

Save your money and don’t get a Dome, burner is too weak for the oven and the stones are cheap and break constantly.

[@jessefiorinif6057]

That kinda sucks, wanted a dome but too rich for my blood and takes up more space then I have available to me. Karu 16 has had no issues gettin 930+

[@tomoliver7428]

Would be curious to get your opinion on their new arc model and improvements were made

[@David-kp4gx]

Gozney dome’s stone is also thicker than the other pizza ovens you’re comparing it to, and natural gas doesn’t burn as hot as propane

[@MOVIEMORNINGS]

I've never had any problems with my Gozney ovens.. They actually ROCK. GO HOME FELICIA!!!!!!!!

[@jalfano9641]

There is no way the flame should blow out if your dome is the correct set up for natural gas. I suspect you have a propane sized orifice in the burner. propane is at a higher pressure. The orifice for natural gas is larger as it is at much lower pressure. I suggest you check it out. I have no issues with mine! Mine is on my covered deck and it gets windy. I do not have a door and it takes 45 minutes to reach 850F 450C. I am in Canada and it only takes an additional 10 minutes to reach temperature in the winter. Hope this is helpful! I love my Dome! By the way, are you exhausting the fumes in the house? I hope you are…Carbon monoxide! Be careful!

[@cegentry]

Pretty disappointing at this price point. I own the OONI Kari 16 and I am not real thrilled with it. Was thinking that I should have saved up and got a gozney dome but I’m kinda glad I didn’t now. The Arc XL looks pretty good but once again a lot of cash to end up disappointed if it isn’t. Gozneys products seem to be all over the place. They kind of infringe on each other and the lower price ARC XL has a wider opening to cook a larger pizza which should be a thing on their more expensive dome series. Makes no sense.

[@michaelyates5497]

Flame going out, low temp, low temp recovery....... you might need to check your gas line and any regulators for pressure... also you might be in a city that just has really nasty natural gas that doesn't burn well

[@heyoou]

Not true, my pizza oven does the same aside from other major problems. These companies lie to their buyers without shame.

[@eliog5388]

Mine gets up to 1000+ in about an hour on propane

[@somedadscook]

Good to know

[@BlueJazzBoyNZ]

These are being sold at a very small fraction of new price on Marketplace. With minimal use

[@potato2941]

wish I watched this before I bought my gozney dome, would never have bought it.

[@heyoou]

Yeah, I feel for you. These pizza oven companies are despicable. The only way to cook a proper pizza without burning or undercooked crust is having the temperature over 850F and consistent. They lie to you and then blame the user error. My brother just gave me his PC pizza oven 12" after informing me because of burning and undercooked crust, this after many pizza tests. I tried my 1st 3 8" pizzas and all burnt the outer crust (cornicone) and the bottom did not have the leopard spots but was still good enough to eat. I did more or less reach 850F after 30 minutes but had to lower to low flame as the outer crust was burning even on low flame. In fact all 3 pizza at some point caught fire on parts of the outer crusts even away from the flame in the rear. The top and bottom did not cook enough because of lowered heat. There is no way anyone can make it work to get a well cooked consistent pizza. There is a consistent design flaw with most of these pizza ovens. If I have to buy other pieces to hopefully make it work is not worth the effort, time, and money. I will have to sell it on MarketPlace and at an unreasonable low price.

[@somedadscook]

This is only an issue with the natural gas option. The arch or a nu2u door will fix most of those problems.

[@potato2941]

@@somedadscook Just little salty that I need to spend another $250 for a $2k pizza oven to work properly.

[@somedadscook]

@potato2941 totally agree

[@ScottA2345]

If you already have an Ooni - why did you invest in the Dome?? I actually just use my regular Kitchen Aid oven which only goes up to 525. I heat the stone for one hour on 525. It takes 6 minutes to cook a pizza and it is just as good as any of the pizza ovens that my friends have invested in. Also, I don't have that problem with having to wait long between pizzas. After the first one comes out, I usually give it about 5 minutes and then place the next one and it comes out fine - with the leopard spotting and all. As I tell my friends who have invested in all these high end pizza ovens, the only difference between my using my regular oven and their specialty ovens is three minutes. Where it takes me 6+ minutes to cook a pizza to perfection, it only takes them about 3+ minutes. NOT a big deal in my book. The only real drawback to using my oven is I can't cook a very large pizza. I max out at 12+ inches. I'd love to be able to cook 16" pizzas.

[@ibsn87]

It’s refreshing someone to be honest about these bloody expensive ovens. To be totally fair. Natural gas has about 1/3 the heat energy of LPG. If I use natural gas in my soldering iron, compared to LPG. It’s almost… Unusable. I suspect most of your issues would definitely be fixed by just using LGP. A comparison of heat up time, vs recovery time between both gases would be interesting.

[@somedadscook]

Yes I really want to get my hands on a propane model

[@ibsn87]

@@somedadscook I’ve worked on gas cook tops. Most here in Aus are supplied with 2 sets of jets (tiny little brass thing with a hole). The NG jet is usually 150% bigger nozzle hole compared to the LPG. Surely you can convert the gozney!?

[@somedadscook]

Yes it should be straight forward. The ooni makes it pretty easy to swap out the orifice.

[@ThisOldManOfTheSea]

Your conclusions seem to be at complete odds with Peddling Pizza (here on KZbin) 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!

[@somedadscook]

@@ThisOldManOfTheSea yes I have watched him. He is not using natural gas. He also added the Arch because they didn't heat up fast enough for him

[@jasonrolon7010]

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

[@mikebyrom4020]

my gozney dome was at 877 in 45 minutes

[@bedbath9056]

BIGGEST Gozney Dome design flaw is the opening height, you cannot put most Cast Iron Dutch Oven for slow cooking, the opening mouth is only 5 inches tall and cast iron dutch ovens are 6 to12 inch in height. Better to buy regular outdoor pizza oven that has U (upside down) shape opening. And lastly not only Gozney Dome is extremely ovepriced for what it is compared to other much better quality outdoor ovens, it doesnt come with the door.

[@gchomuk]

1:45 to get to 850°? Is this gas or wood? My Arc XL gets there in 45 minutes or less. I just give it 45 minutes as a given. Of course, you're the same guy that built your own 16" pizza peel, because, uh, I dunno, your life was incomplete w/o it and you couldn't find one.

[@gchomuk]

Oven in your kitchen? Maybe your exhaust is less than optimal. Insufficient air flow. Blaming it on the oven seems disingenuous.

[@gchomuk]

Ah, I get it. After the second or third aftermarket recommendation, I see you're just hawking aftermarket stuff. Unsubscribing.

[@vaporwareproducts]

This looks great but it’s a POS…. They were super late to market and still didn’t get it right.

[@Randel1966]

Something is wrong with your burner. My flame on high is way more powerful than what I saw in your video.

[@ScotMatson]

Can't wrap my head around this one. Are you sure you aren't marketing gear for NU2U? I've had my dome a good six months and can attest that none of the statements here are correct. I've cooked through all seasons, rain, wind, and sun and never have had issue reaching and maintaining my temps. I preheat conservatively and my ambient temps always hit shy of a thousand degrees fahrenheit in under an hour with floor temps within 100-200 below. If I'm not careful, I easily max out at nearly 1200 degrees and can launch consecutive pies with no downtime. I've been doing this at home for a decade at Gozney is by far the best in class. I'd highly suggest contacting support or second guessing your methodologies because these findings are way off base.

[@somedadscook]

I've been in contact with them for the last week and they are still trying to figure it out. They did say they have had several others with natural gas with this same problem, even though I have the amount of pressure they recommend

[@davidluna2642]

Sorry but there is an issue with your oven as I have never used a door and never cooked a pizza @ 950. I own a Ooni pro and never baked @ 950 best bake I’ve done is at 800…..also your BSing to sell that door! And I have cooked 30 pizzas in an hour.

[@aakoksal]

This doesn't seem to be an unbiased review... A simple door fixes all three so-called issues mentioned here... You don't need to be a rocket scientist to figure that out...

[@giannic5174]

He has a problem with his oven because mine gets to 530c in 40 minutes and stone gets to 450c

[@Chzydawg]

Takes no time at all to get to temp, no idea what you're using to fuel yours. Mine gets to around 400c on the deck within 20 minutes using gas, and using wood 15 minutes max. You're doing something wrong. The Dome definitely has flaws but temperature is not one of them.

[@somedadscook]

I mention in the video that I am using natural gas. A couple times actually

[@Chzydawg]

Might be worth just adding that to your title. I didn’t even know they made a natural gas version of the thing, can’t buy anything other than the LPG model outside of the US from what I can see. Pretty isolated issue, especially when reading the comments. Thought you must have converted it and that would explain the issues, oh well. Just use wood 😂.

[@ndsd04]

Errrrr no, it’s proper good

[@milosnovotny8407]

I have Gozney dome heat up to 850 in 30 minutes. Maybe you don’t know what you doing. I don’t think this oven was designed to be inside in house.

[@alksjda]

nice fire hazard.

[@somedadscook]

Thank you

[@lmphashby]

Wow thanks for the video....I was going to buy this...its a piece of shit I see!

[@somedadscook]

Yes. But I do want to be clear. I do love cooking on my dome, with the right door. But I have a hard time telling people to buy one for $2,000.

[@CourtneyDraper-ml6we]

Yeah, for that price it should be better than the cheaper ovens, not worse! I mean it looks cool, but looks aren't as important as functionality.

[@mikegraves3497]

My pizza party adore gets to temp in 15min !

[@somedadscook]

Nice

[@genestangel9674]

Dear Some Dads Cook, You are a FOOL for burning a propane appliance you your kitchen unvented to the outside! It's apparent you didn't read Gozney's instructions for use of propane indoors...

[@somedadscook]

It's actually natural gas and I followed gozney instructions and installed a whole house fan that vents it out. They recommended 900 cfm. I did 1500

[@genestangel9674]

You owe it to yourself and family to measure the CO in your kitchen at breathing level when using this unvented natural gas device. Gene

[@MrJusmobile]

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.

[@heyoou]

You said it. I agree

[@chuckolson5219]

meh. was going to buy one until I saw this.

[@gsun7255]

I haven't had any issues bringing mine to temp. This video is pretty much a commercial for this product.

[@botched.briss.]

you remind me of two lesbians i know.

[@somedadscook]

Thank you

[@vaporwareproducts]

The heat recovery problem is due to not having any thermal mass… light ovens will always have this problem…

[@vaporwareproducts]

This thing is garbage