SauRoNZA
Honorary Master
Makes sense. I actually thought this thread was that thread.
I’ll do a little bit a of Gozney review in a separate thread and put the actual output in that thread.
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Makes sense. I actually thought this thread was that thread.
I’ll do a little bit a of Gozney review in a separate thread and put the actual output in that thread.
SauRoNZA
Honorary Master
Just making jokes. I don’t take myself too seriously but I was super pissed when I effed up my first base. First two went well, third and fourth stuck and I wanted to chuck the oven in the bin and fight someone.
Yeah I’ve not had much joy with the pizza stone in the oven before I settled on the pizza tray and putting the whole thing in the oven instead.
But I’ve already learnt the first trick to not make the pizza on the peel but transfer it there instead.
PaulKempTheSecond
Senior Member
Two peels and I’ve never had one stick again. One for launching, one for rotating and retrieving. Problem solved.
Three here
Wooden one I build on and launch from, a turning peel, and a metal one for retrieving.
The wooden one is naturally non-stick.Edit: and plenty of screens for when I have to make a larger number of pies.
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SauRoNZA
Honorary Master
Yup I got them all in the bundle so any failure will be my own.
Of course last year when I bought my wooden peels/serving platters I opted not to go for the big ones and I'm now pretty sure they are going to be too small for 270g balls.
SauRoNZA
Honorary Master
Let there be FIRE!
What you don’t realise when you just see this at a distance on video is how it’s designed to feed the smoke back up under the front section back into the dome which is why it feeds so easily.
Almost no smoke escapes out the front.
Should actually put a TVOC sensor in here and see what it does.
What you don’t realise when you just see this at a distance on video is how it’s designed to feed the smoke back up under the front section back into the dome which is why it feeds so easily.
Almost no smoke escapes out the front.
Should actually put a TVOC sensor in here and see what it does.
SauRoNZA
Honorary Master
Okay apparently I won’t need nearly as much wood as I thought I would and will get away with bags of kindling only.
Can’t really catch it without video but that little fire covers the entire roof.
Can’t really catch it without video but that little fire covers the entire roof.
SauRoNZA
Honorary Master
So all in all not as bad as I expected fail wise.
First one I went in flat and came out flat not thinking to angle it up and pull out quick and then ended up folding it a little on itself.
Struggled my ass off with the rotation thing until I remember two pizzas later that I’m a ****ing leftie and going the other way round makes far more sense.
Second one I turned into a long naan somehow and didn’t take a photo, it came out fine but was a pitch to rotate as well.
Third one was the most perfect launch as by now I was less panicked and taking it slowly and thinking about it more and angled up and pulled out quickly.
It should have stayed in a bit longer I reckon, but overall not bad.
Fourth one I knew was a **** up before I started when it was a bit thing in one spot and of course I tore it and made a big mess of toppings.
Overall I’ve learnt it’s not as hasty as it looks and you can take it very easy and relaxed and you won’t burn it to a crisp.
My dough was definitely the biggest failure point as my sourdough just didn’t quite work with the winter temperatures and so I made a same day dough this morning knowing full well that never works out and I was right as always.
Saturday will be second try but I’ll make my good old reliable dough that has never failed me on Friday morning already so it has a day and a half to mature.
Left the sourdough in the fridge as well will see how that looks.
All in all very happy and part of the appeal was the learning curve to perfect it. Oven sits a little bit low for my liking so the stand may very well be in my future as you don’t get the riser for the Dome like you do for the Arc.
Wood was far less of a hassle than I expected…so much so I may not even buy a gas bottle at all.
First one I went in flat and came out flat not thinking to angle it up and pull out quick and then ended up folding it a little on itself.
Struggled my ass off with the rotation thing until I remember two pizzas later that I’m a ****ing leftie and going the other way round makes far more sense.
Second one I turned into a long naan somehow and didn’t take a photo, it came out fine but was a pitch to rotate as well.
Third one was the most perfect launch as by now I was less panicked and taking it slowly and thinking about it more and angled up and pulled out quickly.
It should have stayed in a bit longer I reckon, but overall not bad.
Fourth one I knew was a **** up before I started when it was a bit thing in one spot and of course I tore it and made a big mess of toppings.
Overall I’ve learnt it’s not as hasty as it looks and you can take it very easy and relaxed and you won’t burn it to a crisp.
My dough was definitely the biggest failure point as my sourdough just didn’t quite work with the winter temperatures and so I made a same day dough this morning knowing full well that never works out and I was right as always.
Saturday will be second try but I’ll make my good old reliable dough that has never failed me on Friday morning already so it has a day and a half to mature.
Left the sourdough in the fridge as well will see how that looks.
All in all very happy and part of the appeal was the learning curve to perfect it. Oven sits a little bit low for my liking so the stand may very well be in my future as you don’t get the riser for the Dome like you do for the Arc.
Wood was far less of a hassle than I expected…so much so I may not even buy a gas bottle at all.
PaulKempTheSecond
Senior Member
Nice going. Those look great, even if one spoiled.
Always thought gas was the most convenient but if wood wasn't a faff then that is tops. Bet it smelled marvellous.
Always thought gas was the most convenient but if wood wasn't a faff then that is tops. Bet it smelled marvellous.
SauRoNZA
Honorary Master
I hate wood for a braai, I always end up with either it taking forever and making too much fire or it ****ing off half way and needing to lower the grid to just barely finish the last thing…none of these problems I’ve ever had with charcoal in 1/3rd the time.
So colour me very surprised that this was much easier than I anticipated and much faster while also using very little wood at that.
I threw on one normal log of kameeldoring at one point and it actually just made kak. The Bush Baby starter wood was perfect.
Honestly read about kiln dried wood for pizza ovens beforehand and thought it sounds like kak to me, but clearly makes a difference.
Thanks for the update, the pizzas look great! Launching and moving the pizzas in a pizza oven is something gets easier with practice and experience.
Did you measure any oven temperatures? Time in between cooks?
As you mentioned, dough is key. You may find that a higher hydration dough suits the Gozney better than a dough used in a lower temperature convection oven.
Did you measure any oven temperatures? Time in between cooks?
As you mentioned, dough is key. You may find that a higher hydration dough suits the Gozney better than a dough used in a lower temperature convection oven.
Repayment debit order coming in at the end of the month.
Dafuq the scale is confusing. I can't actually see from your pics how big this thing actually is.
In this pic it looks small like the total width is 2 or 3 pieces of braai wood end to end.
Then in this pic it looks massive like you can fit 7 pieces of braai wood end to end.
It's big, I've seen one in person.
I think SauRoNZA has a large braai, which affects the perspective of the Dome in the pic.
SauRoNZA
Honorary Master
It is a monstrous braai.
But those are just starter kindling pieces. I would say 3 lengths end to end across the width is about right.
SauRoNZA
Honorary Master
Bread pizza? Or bread / pizza?
Never got around to the baking steel thing probably because I found it such a pain in the ass to launch anything into the oven onto a pre-heated surface that isn’t moveable. I tried a pizza stone both for pizza and bread and it was just always a **** up.
Had far more success with a dedicated bread (inverted) Dutch oven as you can handle it and move it, sometimes not even bothering to pre-heat it.
Pizza in a normal oven I just ended up using a pizza tray (De Buyer have great and cheap perforated and solid options) as it was far easier to just make the pizza right on it and slide it into the oven.
That being said if the baking steel is full sized and the oven is large I can see how that would make things a lot easier and negate my issues mentioned above.