New York Style Pepperoni Pizza / Charcoal Fired in GOZNEY DOME 

That's awesome! Thanks!! If you don't already have the rope door then I would highly recommend it for charcoal cooking and lower temps. 🍻

Awesome!! Ya they are great! 🍻

@@macsgrillshack I’ve been running mine on high then when I put the pizza in I turn it to low. Seems to work well. Any other tips?

Ya that's a great way to do it, helps heat up the stone well but avoids burning the top. I would say take your time preheating it, start low and work to high to avoid any thermal shock to the stone and potentially crack it. 🍻

Thanks! Appreciate it!! 🍻

Thanks!! 🍻

Thanks!! 🍻

I would say the charcoal burns cleaner and doesn't have as much of a "smokey" flavor as wood but charcoal still gives good flavor and also gives a longer, more consistent heat, while wood will get hotter and gives a flame for top dome heat. Charcoal can be saved if you cut out the air and seal it off and what's left can be used the next time (lump charcoal) 🍻

Not sure I've ever maxed it out with charcoal but pretty sure I've reached 800f, could likely go higher. Yes, a mix of charcoal and wood works great. Starting with charcoal for an instant coal bed and consistent heat then add splits of wood to spike to temp up and get a great flame roll over the top! 🍻

This is a custom exhaust, reduced to 4" and added a chimney cap. Thanks!! 🍻

I use local oak wood, I get it from a local wood supplier and break it down myself into an appropriate size for the Dome as well as my offset smoker. If you have a local firewood supplier I would try to contact them and see if they have oak available. Cheers

🔥🔥🔥

For this style I like around 6-700f when it's this large and a bit longer bake. For smaller Neapolitan style I recommend 850f or higher.

I believe it's a 14 or 15 inch

Thanks. Really like your outdoor shack setup. Would like to setup my Dome like yours@@macsgrillshack

Thanks appreciate it!