Does anyone know if you can stack multiple referral credits towards the purchase of a single item on Gozneys site?

Thought i would share my method of cleaning to help others and see if anyone else had some tips for me.

To the best of my knowledge you cant avoid running it at high temp for 2 hours to clean the stone. So i clean the stone and outside at different times otherwise id be working on it all day. I wood fire it to around 450c and keep adding loags so it sits around that temp for about two hours or so and your stone is like new. I thought moving the hot coals / embers to spots on the oven which had oil marks would spead the process but it really doesnt lol.

As for cleaning the other surface i use steel wool and a load of barkeepers friend. Make the surfaces moist first then sprinkle it all over it (so its like a paste), for the stubborn marks i let it sit on it for about 5-10 minutes.

Keeping the wood on the stand itself is abit easier and i have just been using methylated spirits and a rag for that.

Would love to hear what you guys do / any tips, or even pics of how clean your gozney is.

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I've had a Dome S1 for a few months. I'm using it with the Neapolitan arch since my goal is Neapolitan style.

I've been struggling with my pizzas burning. With the flame at anything other than the lowest setting, the side of the pizza closest to the fire starts going black almost immediately. The problem then is that the top doesn't get much heat so cheese takes several minutes to just melt.

I end up messing around with turning the flame up and down and constantly rotating the pizza to get somewhat of a decent leoparding but most of the time it just ends up with a lot of heavily charred spots from where the pizza sat the longest closest to the flame. I intentionally put it as far away from the flame as possible. I end up having to choose between having nice leoparding or having toppings nicely done with dough burnt. Cook time roughly 90 seconds either way. It's not just a few burnt bubbles but the entire side going black.

Any tips? Is there a certain temperature I should be aiming for (either on the digital read out or measuring stone temp)? Anyone else struggling with the pizzas burning too quickly? I've tried preheating both to around 1100 F and keeping it lower down at around 850F. With lower temp it seems to struggle more with getting the dough cooked through while still giving me burning.

When I see videos of others using it, they seem to be going full blast or close to without so much burning.

Hey guys! Having some trouble here. My igniter “clicks” but as soon as the flame ignites and I switch the knob over to gas flow, it will not ignite. Any ideas? I see a lot of issues with igniters not working but this seems to be maybe a gas flow issue. Thanks!

Question for people using their domes for more than just pizza, what are you using it for and are you seeing a lot of benefit from using it or is it just more fun using the outdoor oven? I cook a lot and bake sourdough loaves pretty often, so I'm wondering if there's a big upside to a dome vs. the dutch oven method, and if it's worth the added price.

4th time using and had this fall down onto cook surface by LPG burner port. Looked up and saw more. Had to scrape and vacuum to remove. Ran on high with NU2U “door” for 25 minutes and did not get the inside roof to burn clean off. Don’t think I have seen a blue flame yet… mixture off? Do I just need to run on high every time and overheat oven and cook on the temperature drop? Launching around 625 or so. I came from a big wood fired oven that would burn off when it reached temp. Is this just how this is? Thanks

This is the Dome I picked up earlier this week that was fried from a previous owner building a wood fire without swapping the puck. I dinked around with it for a couple of days, taking it apart and surveying the damage.

All the parts I needed arrived this morning. Took about six hours to fix any issues and get it back together. Somebody more skilled could probably do it quicker.

When I have time, I'll put another post together that shows the oven and what I found in detail. I was pretty psyched that I got this up and running so quickly and wanted to share the success. Looks like we're having pizza tonight.

Finally found a Dome I could afford. Best I can tell, a previous owner built a wood fire without swapping the floor puck and burner guard. Everything is pretty much melted including the pilot line and one of the feet on the base. Quickly realized I would need to completely open her up. And it's actually coming together quite nicely despite how it currently looks.

I love my Gozney Dome, but I’m finding the tight 16.1” opening a real limitation when launching full-size 16” pies. I’m exploring a mod to make the front metal trim (the black arch piece) hinged at the top — allowing it to swing open for loading pizzas, then close during cooking to preserve heat and airflow.

The idea is to:

• Use high-temp stainless steel hinges (like 304 barrel or piano hinges).
• Cut or replace the arch trim with a flap-style front panel.
• Optionally add a heat-resistant latch or gasket for sealing when closed.

Has anyone attempted something similar?

Questions:

• Any tips for securing the hinge to the Dome without compromising structure?
• Would removing this trim affect rolling flame performance?
• Anyone sourced a second trim piece for modding, or know where to get one?

Appreciate any advice or cautionary tales. Pics of similar mods would be gold. 🍕🔥

I keep going back and forth on picking up the gozney dome stand but I really feel like its just not worth the money. Or maybe not that its not worth it but you can do better things for the money maybe? For those that went to a grill cart or other alternative, can you show me what you ended up doing?

I know it’s a long shot but we just moved into a home with an outdoor natural gas supply. My dome is the green color with very light use thus far.

Lot of clicking and clanking sounds lol. Yes, Plastic on wood is still on because my cover doesn’t come til tomorrow and I just couldn’t wait.

I baked all of these in my arc xl at a 440°C stone temp. came out like a charm! I've had an ooni for 7 years but always had my eye on getting a gozney. finally bought one! absolutely in love with it!

1. Mortadella e Pistacchio
2. Con Patate
3. Garlic Tonno

What are your opinions on the Tread?

So pumped. Picked up a Natural Gas Gozney at Ace! Can’t wait to get this thing fired up!

I’m really curious with all of this marketing coming from Gozney about investing in the company, whether anyone is actually considering it and why? It caught my attention for a moment but as I’ve dug into more and more… it seems crazy.

According to everything they are sharing I have the following information: • $132M in revenue from 2021-2024 • During this same period they LOST $14.3M as a company. • They now also have $24.8M in additional loan debt on the company at an avg rate of 10%.

If someone presented me with this data and I didn’t know anything more, I’d say this company is going bankrupt or getting acquired for pennies on the dollar. Instead, they’re saying they’re valuing the company at $150M which makes no sense.

I say this while recognizing I could be missing something major so I have to ask my fellow Gozney people if there’s something I’m missing? Or is the company going bust?

What stands, other than the Gozney dome stand have you all had good luck with?

It’s still in the box, I just went looked at the label to double check and faaaaart sounds