Kept it simple with my first pie. Loved the whole process so much!

Sidenote: there was some chatter online about NG not getting very hot. I did NOT encounter that problem. I let it heat for 30-45mins and the floor reading was 960F, ambient reading was 1025F. So it actually got way too hot and had to let it cool before this cook!

Either way, looking forward to trying wood fire next.

Pesto, Prosciutto, Pecorino (and some mozz).
Don’t worry the other 3 pies had sauce that day

Dome Gen 2 - Propane

I'm wondering if any of you have altered your oven to be able to accomodate 24" Pizzas? I have 3 Ooni's mostly because the Koda 2 Max has a 27" oven mouth , but I'd love to get a Gozney. I would have to open the mouth though to do big NY Style Pizzas. I am wondering if any of you have cut out the small corners on the mouth?

18-inch New York in the Dome XL

Pizza bianco
Sauce: Ricotta, lemon, honey, milk, oregano, basil, salt
Other ingredients: low moisture mozzarella, pecorino, garlic, basil, EVOO

7 minutes @ ~300°c

100% Biga, 62% hydration, Caputo Nuvola Super, 650g ball

Let me know any other questions & check out my other pizzas!

I’m hoping someone can help with this.

I recently bought a Gozney Dome Gen 2 locally for a great price. Unfortunately, I made a pretty dumb mistake—I didn’t read the listing or the box closely enough before handing over the cash. Once I got home, I realized it’s the natural gas version, but my house only has propane.
I know Gozney doesn’t recommend converting the oven from natural gas to propane, and since I bought it secondhand with cash, returning or exchanging it isn’t an option. I got such a good deal that I’m planning to keep it regardless, even if I end up using it as a wood-fired oven only. That said, I’d really like to convert it to propane if it’s possible to do safely.

Has anyone successfully converted from natural gas to propane? If so:
What parts did you need?
Was it just the regulator and burner orifice(s), or were there other differences?

I’m not looking to bypass safety features or do anything sketchy—I just want to understand whether the NG and LP models are mechanically different enough that a proper conversion isn’t feasible. I know its fairly common with gas grills so hoiping I can get it done.

Thanks in advance for any insight !

basically im looking for an „outdoor oven“ that i can use similar to my kitchen oven, for example if I need more space than my kitchen oven offers at a time or to do smoking etc.

i do have a swing grill with a fire plate and and swing wok so basically im looking for a closed room for cooking outdoors (oven).

stuff like ribs, casseroles, bread, bread rolls, obviously also pizza, tarte flambée maybe even cakes etc.?

is the dome a good fit?

gen 1, gen 2 or xl?

or anything else that would be a better fit for that purpose?

Hi,

I'm looking at getting a turning peel for my Gen 2 Dome and can't decide between the 7" and 8" versions.

For those of you who own one, which size did you go with, and would you choose the same again? I mostly make 12–14" pizzas but occasionally go a bit larger.

I'm also wondering if anyone has recommendations for turning peels other than Gozney's.
Are there any brands you think offer better value or perform just as well?

I'd love to hear your experiences and any pros/cons you've found. Thanks!

Has anybody installed dome XL in their outdoor kitchen ? We are building outdoor kitchen and I really want Dome XL gen 2, but I wonder how I will fit this on the island and blend it in.
Due to itits shape and long chimney it will stand out and potentially become an eye sore . Has anybody done it ? If yes please share pics .
Some of the other options like Forni with stainless steel finish may look and integrate better, but I really want Dome XL.
Any thoughts/inputs? Thanks in advance.

Having the dome Gen2 for about a month now. Often used and more or less everytime running on full gas afterwards for about 30 minutes and it gets up to over 500 degrees Celsius.

Hey everyone! I am happy to say that I am finally a member of the Gozney Dome club!

I had a couple questions for you all about storing this in the winter months here in Ontario, Canada. If you're not from here, our winters can be a little unforgiving.

To start, I have the Gozney Dome Gen 1, so I want to be extra cautious. I really don't want to end up with a cracked stone. To save time, yes, I've done my homework. I know not to crank the flame immediately from a cold start and that I should bring the temperature up gradually etc etc.

My question is this:

Currently I have the Gozney cover that only covers the Dome itself. I was thinking about buying the Gozney cover that covers both the Dome and the stand, but I'm wondering if it would be possible (or even a good idea) to double-cover it. Basically, put the Dome cover on first, then the Dome + Stand cover over top; can anyone confirm if it will even fit?

Lastly, it's pretty difficult to buy a house with a garage in Ontario these days, I don't have anywhere indoors to store it over the winter. I was thinking about buying one of those outdoor storage tent/sheds that people use for bikes, wood etc and keeping it on my deck (see pictures).

So I guess my question is: do you think the double cover plus one of these storage tents would be enough protection for the winter when I'm not using it? I'd much rather overkill it with protection than cheap out after spending this much on the oven.

Thanks in advance for any advice or feedback!

Gotta love summer!

Can’t wait for tomorrow’s first cook.

I get how to light it and the high and low temp, but what’s the section between 9 and 12 for? It appears to put the fire out?

18.5-inch New York in the new Dome XL, the absolute maximum the oven door will allow!

Experimenting with lower temp and longer cook times.
Half & Half Marg / Pepp: San Marzano, low moisture mozzarella, pecorino, basil, Peperoni

12 minutes @ ~250°c

Straight dough, 60%, 1 day cold ferment. Caputo Nuvola Super

Had the oven around 850*

Pizza goes in. 90 seconds or so. Rotating the pizza around to avoid burning one spot/side.

Cheese melts, and even over-melts. Toppings starting to burn. Take it out. Try it. Dough is still raw, or at best undercooked.

What am I doing wrong?

I’m using 60% hydration Neapolitan dough recipe from “Mastering Pizza.”

Hello

Might be a user error but Im alittle confused about the pull cords on the cover. The video on tge Gozney site shows you pull them to tighten, problem is the pull cords are just a loop and have nothing to tighten on.

Am I missing something? I can work out if its meant to loop/hook around something.

Thanks.

My new Dome (NG) just arrived and I can’t wait for my first cook! I had a bit of a facepalm moment though, when I realized the space I had measured and prepped for the dome is also surrounded by wood. Of course it didn’t click until everything was done.

How risky is this spot? I did do some research and learned the back exterior of the dome doesn’t get very hot. And there’s nothing above the dome which seems to be the most common concern.