r/GozneyDome | reddlx

Help with fire marshal

Hello! I run a small pop up/ farmers market in Colorado. I’ve been using an Arc XL at two different markets for a year and a half. I’ve run into an issue with the fire marshal at one of those with any Gozney oven I’ve sent (I’ve offered to switch to one of the Dome gen 2 for ease of one oven/less table space/easier to tie down, etc…). Mostly he is stuck on the it’s not NSF/commercial approved for full production stuff even though we are doing short farmers markets. I see some people have gotten theirs approved in different areas and since we aren’t using it for a full production and short term use only he’s giving me some wiggle room but wants examples of alternate safety measures that have been allowed with documentation. Anyone have anything to potentially help? It can be for food truck as well he just wants to see examples to help me move forward with it all. Thanks in advance!

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u/Fun_Pomegranate_3584 — 1 day ago

▲ 37 r/GozneyDome+1 crossposts

NY pizza oven temp?

I've been trying MY style pizza in my Dome Gen 2 and cant seem to get the temp right for crispy crust without burning the bottom or top. Was wondering what you guys do for a crispy ny style pizza.

I've tried a bunch of different variations for oven and stone temps but usually one or the other is too hot.

I've tried preheating to 750 stone/800 oven and turn off heat after putting pizza in but its still to hot

550 stone/ 650 oven

Etc...

u/AnthonyGoberni — 7 days ago

▲ 50 r/GozneyDome

First Pizza!

This was on the dome gen 2 XL. I used a dough ball from a local pizzeria since I wanted to master building, launching and turning first. Pretty happy with how it turned out!

u/thatXtraGuacLife — 6 days ago

▲ 57 r/GozneyDome

Sourdough Bread 1st experience

I decided to try my dome to cook my sourdough bread for the very first time and surely I will not follow the “main recipe” of launching at 500°F (I launched at 528) and will probably launch at 600° next time.
I preheated my oven to 750 then let it cool down to around 550 when I went inside to grab my loaf and by the time I came outside and launched the loaf, temp was already at 528. When I cook my loafs on a Dutch oven, I cook at 510 for 15 minutes and then another 25/30min at 415 uncovered. Launching at 528 with the dome door in place and the cap on the flue pipe, the temp dropped to 398 before 15 minutes, I opened the door and the loaf didn’t look very good, so I decided to cook the bread on the lowest flame setting and placed the loaf at the furthest distance from it, I rotated the bread several times to not burn just one side and by the time the temp went up to 460, I turned off the oven, placed the door and cap again and let it cook for another 10min, then turned flame back on for another 10min after temp had dropped to under 400 and finally finished it
At the end it didn’t turned out that bad but I was hoping for better results with less hassle.

u/Gullible_Order3270 — 11 days ago

▲ 2 r/GozneyDome

Stone Temp with Wood Fire - Dome Gen 1

I’m cooking with the 1st gen dome, hybrid propane gas and wood fire. when I fire up with wood, I can’t seem to get the stone hot enough for Neapolitan pizza. Tips? Thanks!

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u/AdRelative2296 — 9 days ago

▲ 4 r/GozneyDome

Turning peels

Hello community,

I’m currently toying with the idea of getting a gen 2 dome XL as a bundle. The model I’m looking for is currently out of stock and it seems to be only because they cannot complete the bundle due to the balance turning peel being out of stock.

However, I can essentially build my own bundle however, I would have to settle for the utility turning peel instead. Never having used any of them, is this a big compromise? Will it actually make a difference?

Summer is right around the corner and I don’t know how long it’ll take for them to get the bundle up and running, I figured if I just build my own and use whatever peel they have in stock I could probably start using a dome sooner this year.

Thank you all in advance!

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u/TheBrokennessInside — 8 days ago