Review The Pizza Oven of the Future - GOZNEY DOME 3 Ways

Wood fired Ribeye Steaks in my Gozney Dome

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Cooking Neapolitan Pizza in the Gozney Dome

Love Logs - Planet Friendly Firewood

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Here I cook three Neapolitan style margherita pizzas using wood fire in the Gozney Dome.
I use a different mozzarella for each pizza and explain the differences between the most popular types of mozzarella.
You can find our fuel kits for Gozney Dome here - www.love-logs.com/collections...
#pizzalover #pizzatime #cheese #instafood #mozzarella #pizzanapoletana #pizzaporn #pizza #pizzas #margherita #pizzaparty #pizzaislife #neapolitanpizza #pizzalovers #ooni #woodfiredoven #homemadepizza #woodfiredpizza #pizzagram #pizzamania #pizzadough #pizzaoven #gozney #gozneydome #roccbox

Опубликовано:

15 дек 2021

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Комментарии : 163

@TheGremgrem 2 года назад

You make that stretch technique look so easy. I gotta try it again. Also have to say that love logs are the best wood fired cooking store going. Keep up the good work!

@planetfriendlyfirewood 2 года назад

I’ve eaten a lot of pizza to get to that stage 😂 Thanks so much!!!

@user-oo1mz9cj4s 11 месяцев назад

Best demonstration of the Gozney on RU-vid. Thanks was very helpful in my decision making.

@planetfriendlyfirewood 11 месяцев назад

No problem, and thanks! Did you buy one?

@tonys-travels-2023 2 года назад

Nice work. Simple, uncomplicated. Nice work.

@planetfriendlyfirewood 2 года назад

Thank you sir 👍🏻👍🏻👍🏻

@tomdumay3885 2 года назад

Great demonstration vid. Considering the G-dome for purchase, so this helped a lot. Thank you.

@planetfriendlyfirewood 2 года назад

It’s an unbelievable oven! I think you can probably get better ovens for the money, but none of them are that sexy… and the wood efficiency is UNBELIEVABLE

@cretumarius9616 Месяц назад

@@planetfriendlyfirewood what do you think it’s the best oven for this kind of money?

@rogerf3622 2 года назад

Good info and camera work!

@sullyspub7087 4 месяца назад

Well done, thank you

@steven.h0629 Год назад

Your patio views are wonderful

@planetfriendlyfirewood Год назад

Thank you! Unfortunately our farmer neighbour has graced us with an 8 foot steel fence right in the view 🙄

@kennykennington5876 2 года назад

Another great video Paul. Considering an upgrade from my Karu 12, as I really want to take advantage of other cooking styles: bread, steak etc, and the Dome looks perfect for that

@planetfriendlyfirewood 2 года назад

The Karu is great for steak, fajitas etc. But it is a little space limited for bread. The Dome is really great but from a price point of view you’re on par with LOTS of choice - whereas Ooni obviously dominate the cheap oven market

@brucevodka Год назад

FANTASTIC!!!!!!!

@planetfriendlyfirewood Год назад

Thank you! 😃

@CarlosAmaya-nb6ps 9 месяцев назад

I have to try the stretch technique. Well done

@planetfriendlyfirewood 9 месяцев назад

Just takes a good amount of practice like anything else - don’t give up if it’s hard to start with!

@Matt-SquirrelCop 2 года назад

We just got our Dome and are planning our first cook. We opted for the dual fuel model so will stick with gas for a bit before trying the wood. What have you found to be your ideal cooking temperature, dome/stone ? Your pizzas come out looking just perfect and looked like your temps were around 430-450

@planetfriendlyfirewood 2 года назад

Always 420C or above otherwise you risk tearing, but not much above 450C or so. Wood is a breeze too, bit more “admin” than gas but actually gets to temperature quicker. Hope this helps!

@user-yp3tp8vz9c 2 месяца назад

great video, would love to see your dough recipe as mine break from time to time, I think I have the same pizza concentration face ! :-)

@planetfriendlyfirewood 2 месяца назад

I can’t help my face 😂 Dough recipe is on our page!

@cretumarius9616 Месяц назад

The best looking pizza on RU-vid on this oven

@planetfriendlyfirewood Месяц назад

Thanks! They’re better these days… go check out our Instagram story 👀

@cretumarius9616 Месяц назад

@@planetfriendlyfirewood Only burned pizza praise as perfect I was seeing so far, yours looks perfect, congratulations

@georgecee7206 2 года назад

Well done video!

@planetfriendlyfirewood 2 года назад

Thank you George 😃

@tonysorrentino4325 2 года назад

The 3rd pizza in real time took about 2 minutes to bake. Is that the usual time? Does it take longer for each consecutive pizza? What are the ambient and stone temperatures with these bakes?

@planetfriendlyfirewood 2 года назад

No it holds temperature really well and cooks in 60s on wood, but when I’m filming sometimes something gets forgotten - and usually it’s fire management and focus on the stone temperature. If I’m just cooking pizza and focused on the fire, the oven doesn’t miss a beat! You can see the ambient temp drops as I’m filming which usually doesn’t happen. It’s a genuinely amazing oven…

@simonfredriksson7921 2 года назад

Good stuff. Thanks for this video. I'm considering buying a new oven, having a Ooni Karu today and I'm looking for something bigger and where I have the chance of doing 2 12 inch pizzas at the same time. Do you think its possible with the Gozney or do you need to go down in pizza size, to maybe 10 inch or even lover to be able to cook 2 pizzas at the same time?

@planetfriendlyfirewood 2 года назад

I’ve done 2 x 10 inch which is as big as you’d be able to do with the Dome on wood. 2 x 11 maybe possible on gas. But to be honest 1 x 15 inch is way easier to manage and just about as much pizza as 2 x 10. The Karu 16 can handle a 16 inch pizza whereas the Dome tops out around 15. So lots to consider!

@TangDominates 2 года назад

Great video could you post a link to the cheese you mentioned on the first pizza? I can’t seem to find it available anywhere online. Thanks

@planetfriendlyfirewood 2 года назад

Where are you based? The UK?

@TangDominates 2 года назад

@@planetfriendlyfirewood I’m in the US.

@planetfriendlyfirewood 2 года назад

@@TangDominates It’s called Fior de Latte, not sure where in the US you can get it sorry!

@PatrickSinder 2 года назад

Hi are you losing heat with your Dome stone or u can cook another pizza after the first cook without having a problem of cooking the base of your second pizza ?

@planetfriendlyfirewood 2 года назад

No heat loss really, that’s the key difference with the Dome versus other small ovens, the material quality is immense. Clearly it loses a bit of heat but as soon as you can make the next pizza, you can launch 👍🏻

@sheetalpatel6286 2 месяца назад

Thank you for the demonstration. Can I ask how long does it take to get to temperature via gas ?

@planetfriendlyfirewood 2 месяца назад

I don’t know, we sell firewood so I’ve never used gas

@asifnaik 9 месяцев назад

Amazing I'm looking at getting the same oven How easy is it to transport as I want to do events? Also can the black soot marl be removed?

@planetfriendlyfirewood 9 месяцев назад

The soot comes off easily, but if you extend the chimney it doesn’t even happen. They’re transportable but I wouldn’t say easily. For me the only way I’d use this oven for events would be two of them, fitted into a vehicle

@zeewidowmaker 2 года назад

Hi, looking to order some hardwood kindling from your website, what size would you recommend from the ordering options Karu, roccbox, alfresco, Dellonda......it's for a Dome. Thanks

@planetfriendlyfirewood 2 года назад

Hi there, thanks for the enquiry! We actually have a fuel kit built for the Dome which includes the specially cut larger Dome sized logs as well - www.love-logs.com/collections/tabletop-pizza-oven-fuel-kits/products/gozney-dome-fuel-kit If you already have logs that you plan to use and just want the hardwood kindling, it takes about a kilo of hardwood kindling to approach cooking temperature. The bigger one is the best value and all of the oven brands are the same, we just wanted people to be confident it would fit their oven. Hope this helps! Paul

@zeewidowmaker 2 года назад

@@planetfriendlyfirewood thanks Paul.....gone for the Dome kit 👍

@planetfriendlyfirewood 2 года назад

@@zeewidowmaker Thanks so much for the support 😃

@pierluigipetriccione5924 2 года назад

You did a great job dude. Can you use 16” wood cuts in that oven?

@planetfriendlyfirewood 2 года назад

No chance! We sell pretty chunky 6-8 inch cuts. Gozney’s own Dome wood is tiny, too small in my opinion.

@isramsl 2 года назад

Pizza look amazing 🔥

@planetfriendlyfirewood 2 года назад

Thank you 🔥🔥🔥

@Pizzaman-kv9ii 2 года назад

Nice dough! Would love to know the recipe! Has it got wholemeal in it?

@planetfriendlyfirewood 2 года назад

Thanks! I nearly always do a 24h room temperature direct dough, this one was 63% hydration. Good spot on the wholemeal, I love the way Caputo Nuvola handles but find it lacking in flavour so have been experimenting - this was 3% wholemeal and 97% Nuvola. Any questions let me know!

@Pizzaman-kv9ii 2 года назад

@@planetfriendlyfirewood great thank you!

@luca-qf6jr 2 года назад

@@planetfriendlyfirewood new iscrition! Superb dough!!! What time are the pizza ball?? 16 hours temperature control or 6 hours? Sorry for my english...i am a italian pizzamaker!

@planetfriendlyfirewood 2 года назад

@@luca-qf6jr We have underfloor heating so our room temp is a pretty consistent 21C. I usually do a bulk prove for 16-18 hours and balled prove for 6-8 hours, I ball them up whenever fits with my day 👍🏻

@simonlandrigan6210 4 месяца назад

What is it you're using to stop the base sticking to things instead of flour?

@planetfriendlyfirewood 4 месяца назад

Fine semolina, the “Caputo Semola Rimacinata” is brilliant but others work too. The key stage is the flour bath, doughball straight into the bowl/pile of semolina and give it 5 or 6 flips 👍🏻

@EatandTweet 2 года назад

Nice.

@planetfriendlyfirewood 2 года назад

Thanks Joe 😃

@nibuweb 2 года назад

Hi! Is the oven easy to clean on the outside?

@planetfriendlyfirewood 2 года назад

Yep, bar keeper’s friend powder and a little water. Or you can addd an extended flue that improves draw and keeps it cleaner 👍🏻

@andylee9977 2 года назад

great pizzas how long did you wait for your dome

@planetfriendlyfirewood 2 года назад

Hi Andy, we were batch four and got it ahead of them running into supply chain issues. Not sure the total wait time I’m afraid! Have you ordered one?

@andylee9977 2 года назад

@@planetfriendlyfirewood not yet had the Roccbox so missed out I am in the spring order sequence so hopefully will get one then

@planetfriendlyfirewood 2 года назад

@@andylee9977 Good luck! Well worth it

@hbwdino 2 года назад

Looks nice. Hydration?

@planetfriendlyfirewood 2 года назад

This is 63% with 97% Caputo Nuvola and 3% wholemeal

@hbwdino 2 года назад

@@planetfriendlyfirewood hmm Im using caputo nuvola super with ooni karu (now in the winter time gas, never try nuvola with wood) and I never got so big crust :( I mean its full of air, but I cant get it big as yours..

@planetfriendlyfirewood 2 года назад

@@hbwdino Super is designed for much longer proves than standard. I’d try Nuvola for a 24h prove, it’s faultless!

@Brett-mm7lj Год назад

Does the soot clean off the top easily?

@planetfriendlyfirewood Год назад

Very easily with powdered barkeepers friend, but I have a 50cm flue extension on now and the soot doesn’t appear any more - seems to be not enough draw from the factory flue

@Brett-mm7lj Год назад

@@planetfriendlyfirewood Sounds great, loving this unit can't wait to purchase one. Cheers

@sebastiaanburgstede9873 2 года назад

What is the name of this special dry mozzarella for pizza

@planetfriendlyfirewood 2 года назад

Fior de latte. But you can also get “low moisture mozzarella” in some supermarkets here.

@Andy213546 2 года назад

perfection

@planetfriendlyfirewood 2 года назад

Thank you 😃

@Flexiable 2 года назад

Where is your outdoor kitchen counter set up from? 👀

@planetfriendlyfirewood 2 года назад

I built that I’m afraid! Leftover fence posts and joists, cement board top then tiled, and clad in pallets which I (stupidly) decided to strip down myself

@Flexiable 2 года назад

@@planetfriendlyfirewood you've inspired me! The tiles make it look so nice 👌

@Flexiable 2 года назад

Would definitely back a 'how to build a pizza oven station' video from yourself 😂

@planetfriendlyfirewood 2 года назад

@@Flexiable 😂😂😂 Trust me it’s nice from the outside but sketchy on the inside!

@BeyondPostal Год назад

What do you do if the pizza is not moving on your peel?

@planetfriendlyfirewood Год назад

Find the sticky spot and try and release it, throw a little semolina where it stuck

@FlightDoc 2 года назад

Awesome demo of technique. Why not wipe off ash from hot stone with wet towel before cooking pizza?

@planetfriendlyfirewood 2 года назад

By the time I launch any ash has disappeared in the heat of the oven, so I’ve never felt like there’s a need to do this

@pizzaartesanalchefthyagosi140 2 года назад

Qual a possibilidade de comprar um forno desse para trazer PARA O BRASIL ....

@planetfriendlyfirewood 2 года назад

Sorry, you will have to reach out to Gozney for that information!

@pizzaartesanalchefthyagosi140 2 года назад

@@planetfriendlyfirewood está bem muito obrigado!

@robertbeck6169 8 месяцев назад

That is beautiful, could you share your Flour / dough recipe?

@planetfriendlyfirewood 8 месяцев назад

I’m editing a dough video at the moment, so give us a subscribe 👍🏻😁

@robertbeck6169 8 месяцев назад

@@planetfriendlyfirewood Awesome, I did👍

@narincyaman9549 2 года назад

Where can we find the oven you are using?

@planetfriendlyfirewood 2 года назад

It’s the Gozney Dome and has only been on presale so far in the UK, US and Australia. I think they will update general sale soon, but don’t know if they plan to extend the regions.

@narincyaman9549 2 года назад

@@planetfriendlyfirewood thank you very much

@emanuelchiara6034 2 года назад

Hello, Where can I buy it?

@planetfriendlyfirewood 2 года назад

Direct from Gozney or a number of retailers, but only available in the UK, US or Australia at the moment

@Lee-ic8ln Год назад

I know semolina is better to use, but I don't like to use semolina as the flour to place the dough on because it attaches to the dough and makes it crunchy and it also has a unique smell. I just use 00 flour to place my dough on.

@planetfriendlyfirewood Год назад

I personally find with Caputo Semola which is super high quality you don’t get that at all, but have had it with cheaper supermarket semolina. Currently I’m stretching & launching with flour because I ran out of semolina. But you do you, that’s what makes it fun!

@Lee-ic8ln Год назад

@@planetfriendlyfirewood Oh I did not know that? I will purchase some Caputo then and try it out. Ty!

@planetfriendlyfirewood Год назад

@@Lee-ic8ln I think it’s a fair bit finer than the supermarket stuff 👍🏻

@mrdilligaf1968 2 года назад

Nice pizzas. Wish mine looked like that. Mine falls apart before I can get it off the paddle so I just shove what's left straight in and hope for the best but usually comes out in multiple pieces and burnt

@planetfriendlyfirewood 2 года назад

Sounds like you need to develop your gluten structure more/better. Watch some videos about stretch & fold technique and do it every 30 minutes for the first 2 hours of the bulk prove - so 5 times in total. You’ll have a MUCH stronger dough 👍🏻

@mrdilligaf1968 2 года назад

@@planetfriendlyfirewood I use Caputo flour and let my dough sit for up to 3 days. Watched dozens of videos. Still no difference. The doughs are all too wet and sticky on RU-vid so I use no ore than 50 percent water and a rolling pin now or the base isn't consistent in thickness and usually ends up with holes in parts of it. Neopolitan must be a European thing because I've never even seen pizza bars in Australia sell them probably because they're just too time consuming and difficult to make.

@planetfriendlyfirewood 2 года назад

@@mrdilligaf1968 Not many Caputo flours are strong enough for a 3 day prove. You’re asking too much of your flour. Honestly, take it back to basics and do a 24 hour dough at 60%, and add some stretch and folds…

@mrdilligaf1968 2 года назад

@@planetfriendlyfirewood should I use a flour with less protein in it ? Been thinking of trying Cummins Milling flour but 5kg bags are the smallest. So 2 or more days is to long to leave it for to mature do you think ? Cheers and thanks for the help.

@planetfriendlyfirewood 2 года назад

@@mrdilligaf1968 Which Caputo are you using? The protein needs to match the length of prove. But honestly, I can’t say it enough, you should add some stretch and folds to your initial 2 hours of your bulk prove. I can’t stress how much difference that will make.

@edf5936 2 года назад

you need to show us the bottom and and after slicing shot of crumb as well

@planetfriendlyfirewood 2 года назад

Why? I’m a firewood supplier showing people how to use their ovens, I’m not professing to be a pizza master!

@jgarci20 Месяц назад

was there a lot of heat coming from the oven?

@planetfriendlyfirewood Месяц назад

Do you mean outside towards the user, or in the oven?

@jgarci20 Месяц назад

@@planetfriendlyfirewood towards the user

@planetfriendlyfirewood Месяц назад

@@jgarci20 It’s super hot if you’re right in front of it, but not hot enough to warm you up around it

@jgarci20 Месяц назад

@@planetfriendlyfirewood much appreciated, im buying 2 for my pizza trailer. I needed to know how much heat buildup to expect.

@planetfriendlyfirewood Месяц назад

@@jgarci20 Can’t help you with that sorry, only ever used one and only ever outside

@stevebernard3019 Год назад

hello super video I hesitate with the ALPHA NANO (60*40) of cooking surface (1100 euros) and the CLEMENTI family (80*60) of cooking surface (1600 euros) if you know them what would be your choice and why thank you

@planetfriendlyfirewood Год назад

Hello! I haven’t used them, but my advise is this - unless you REALLY think you need a big oven, don’t do it. They use a LOT more wood and you can do most things in a Dome, or in something the size of the Nano. Cooking more than one pizza at a time is a hassle, so unless you want to cater huge parties, smaller is better.

@stevebernard3019 Год назад

@@planetfriendlyfirewood it will play out between the nano and Dome then. Thanks for the quick feedback

@planetfriendlyfirewood Год назад

@@stevebernard3019 Both companies have a reputation for quality materials, which is the most important factor. Some of the accessories for Dome are late, but if it does everything they promise then it’ll be able to smoke low n slow as well, which is very unique…

@yairbar Год назад

why do you turn it 180 degrees? turn it 90 and again 90 and again and out

@planetfriendlyfirewood Год назад

Because the furthest side from the fire needs heat quickest otherwise the dough sets

@adigaikamei5085 3 месяца назад

Instant dry yeast pizza dough please

@planetfriendlyfirewood 3 месяца назад

That recipe is on our RU-vid already!

@peterbarrett5496 Год назад

I call my wife the dome gnome and she cooks me pizza all day

@garywilliamowski6814 2 года назад

If you take a fork and poke the Pizza dough before you put the fixing on it will not bubble up

@planetfriendlyfirewood 2 года назад

None of these three pizzas bubbled up in the middle though? With a strong dough and the right amount of toppings, you don’t need to put holes in your base

@gspronin 10 месяцев назад

cut the edges and some pastic out of the box into the dough :D

@planetfriendlyfirewood 10 месяцев назад

How have you got nothing better to do than leave comments like this 😂

@gspronin 10 месяцев назад

@@planetfriendlyfirewood i am sorry but it sounded like u actually cut some plastic there. But it actually sounds often like that if people use metal spatulas

@monami1359 Год назад

Nice lessons - although it seems fire is too built up on the side…

@planetfriendlyfirewood Год назад

What makes you say that? This is a wood-only oven, you need a bed of embers to keep the oven running hot

@thethethethethethethethethewha Год назад

how pizzaface was made:

@Roberto-ek2td 2 года назад

Actually ‘mozzarella’ is the generic name, and it can be ‘fior di latte’ when is made from cow, or ‘di bufala’ when is made from buffalo. That one you showed is only ‘dry mozzarella’ and not specifically ‘fior di latte’. Good pizzas though

@planetfriendlyfirewood 2 года назад

Thanks for the info! The cubed one was definitely fior de latte though, I buy it online from an Italian store in the UK 🙂

@27photogger Год назад

Bummer they don’t have a door come with it & the fire burn over the light color exterior is a bummer

@blueberryblues3365 Год назад

Yes the Done door is extra but they suggest you don't use it with the gas is on. Only if you shut it off. Also they warn that you should use it for the wood only after it has burned down and there are embers only. Like as it is cooling down. I am going to try bread that way.

@srers357 Год назад

pizza

@planetfriendlyfirewood Год назад

Yes well done

@FXNorm 2 года назад

Notice he don't show the bottom.. this $1800 oven has NO under stone heating.. wonder why.

@planetfriendlyfirewood 2 года назад

I’m literally just a firewood supplier but okay 🤷🏼‍♂️😂 The stone is pretty great though, it holds temperature incredibly well. Never heard of a wood fired pizza oven that heats up from below, would love to be enlightened!

@dilialoe9669 Год назад

😆pizza making face

@planetfriendlyfirewood Год назад

🤣

@JovanJocacs Год назад

Buffalo mozzarella is trash :D

@planetfriendlyfirewood Год назад

I like the way it tastes but not the effort you have to make to get it dry enough for pizza!

@MrJusmobile 2 года назад

No olive oil is complete blasphemy, it looked dry!

@planetfriendlyfirewood 2 года назад

We find it too oily with olive oil. But each to their own 🙂

@pierluigipetriccione5924 2 года назад

Semolina LOL nobody uses semolina in Italy for pizza LOLOLOLOLOLOLOLOL. Napoli REIGN…..i ragazzi della curva B

@planetfriendlyfirewood 2 года назад

That’s cool, I’m not in Italy, I’m an amateur British pizza maker trying to help beginners make it a little easier 👍🏻

@Aloysious0013 Год назад

Nerd

@jellojoe00 Год назад

Captain Price makes a pizza.

@planetfriendlyfirewood Год назад

😂

@freddysart4005 6 месяцев назад

I want that dome!! But$$$$$. Maybe get the roccbxx

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