Відео

The dome stand is actually very sturdy once all tightened up and you have the oven on top. It really depends on the surface that you have the stand placed on. Mine is on Flagstone so it’s much easier to have two people to roll it around if you’re on a smooth surface like cement it’s very easy to move with one person.

Yeah, I think I’ve had mine going on maybe 10 years now and it still works just as good as day one never had to replace anything

Halo ovens are ok they are just not good for Neapolitan pizza which is primary what i focus on. It's a fun oven but i have found i can get the same results just cooking a pizza on my gas grill with a pizza stone. The Kiln is a little better and a step up in terms of build quality and materials but i would say the same that it's a nice oven but not the best for Neapolitan pizza. Thanks for watching!

Sorry I must agree to disagree.

@@bobreichel no harm in disagreeing, the end of the day if you like it and it meets your needs and budget then it’s a good oven!

I would suggest lightly brushing it with a wire grill brush to get some of the bigger particles off, then use the front edge of your placement, peel and use it as a blade to scrape off any additional black then use a damp towel not wet, just barely damp And wipe up the stone as much as possible, then crank up the heat and let it burn for an hour or two and hopefully that’ll clean it up. If that doesn’t work, you can build a fire with wood in it and once the Kohl’s get very hot move them over the black part of the stone and that’ll usually burn it all off also

It’s also hard here in the summertime, standing in front of 1000° oven when it’s 106° out

I agree, in this case it is a was just to get me started and to see if a spiral mixer met all of my needs! And I also didn’t have the budget to spend $1600 on the Italian version. So I think of other people are in my situation spending $400 save you $1200. And get you by for a couple years while you save up for a better one. If you have the money, it’s better just to get the better one.😎👍🏼🍕🔥

Thank you so much for watching! Here are some links for the things i use every time i make ribs. (The heavy duty foil is well worth it, just watch out for the edge, it's very easy to cut yourself (think paper cut) Reynolds Wrap Pitmaster’s Choice Aluminum Foil, 37.5 Square Feet amzn.to/3sJmQ00 Here are a few links to spray bottles Zep New Bleach Resistant Professional Sprayer a.co/d/06JjcaIG Plastic Spray Bottles 16 oz, BPA-Free Food Grade, Clear M-Series Fully Adjustable Sprayer (Pack of 2) amzn.to/2RNzyhA

@@HarplandProductions I have a spray bottle already but don’t care for it. It’s similar to the clear ones you sent. I’m looking for one with the big base and a flexible hose that so it drops in the bigger part of the bottle when I’m spraying.

I don't think Gozney sells or provides replacement parts for any of their ovens. and you would have to take the oven completely apart to be able to remove and replace the burner component of the ignitor, the ignitor switch part would be easier.

Makes sense! thanks for watching!

That’s the original extended handle Gozney peel, still my favorite. us.gozney.com/products/gozney-placement-peel

Hello Eric, first off thank you very much for watching and taking the time to reach out to me. Using scissors for cutting Neapolitan pizzas as relatively common the main reason is to be able to check out the structure of your dough when you use scissors it allows you to see into the crust to see if the gluten developed properly from extended fermentation when you use a pizza cutter or something like that, you just end up crushing it down so you can’t see into the crust. so if you’re just making pizza to eat it, you don’t really have to do it but for me I’m wanting to see how well the dough turned out to see if the crust properly filled up with air, etc.. Hope that answers your question.

@@HarplandProductions It does, actually, and it makes sense. It still looks pretty wild, but it makes sense.

Absolutely, thanks for watching 👍🏼😎🔥🍕

Appreciate that 👍🏼😎🔥🍕

I totally agree!👍🏼

Thanks so much for watching Sam, i have found that just using a commercial stainless table is the best bet for making pizza and it's the most cost effective. There are other options, like the ones from Alfa Ovens but they will cost you more than the oven. Here is my favorite set up which would allow your to set up the the Arc XL on the booster and still have plenty of room for making pizza. My Table is 60” X 24” with Caster Wheels - Here is a link amzn.to/39qQ8NG Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown amzn.to/3wiGkvp I would also get a nice topping station like this one from Ooni: a.co/d/0hLuqgBL I also have a tank cover to keep it looking a little nicer than just a rusty beat up tank. a.co/d/0hqRJe6V

Just spreading some love to some of my other ovens 😎👍🏼🍕🔥

Yes, soaking in salt water is definitely a great option, I always do that with my turkeys for Thanksgiving when you brine them it adds more flavor deep inside the meat and keeps it moisture especially for a prolonged low and slow cooking method like smoking. Thank you so much for watching and I appreciate the compliments.

Absolutely, in the meantime, the easiest way to clean it is crank the heat up to high let it burn for at least an hour and gently scrape the stone with the front of your placement. Peel to get any of the extra bits off.

You can absolutely make bread in the S1, it won’t be as versatile as the dome because you won’t be able to use wood or use the steamer, but you can definitely make bread

Glad you think so!

Thank you so much for watching, yeah, I’ve tried to get better every video. I appreciate the nice comments.

always frustrating but the pizza was still eaten :)

I think if i was going to spend anymore money i would save up and opt for one of the Italian versions. for me this is a great starting point to hone my skills before i upgrade.

@HarplandProductions Famag im8 $1,600, (8 quart)Sunmix6 (6 quart) $2,000. Alpha AVS10 $750 (10 quart). Check out Phoenix Food Equipment. I like italian products but way over priced.

What speed is that mixer by default?

Can I ask you what hydration was originally used to?

Yes, just crank the heat up to high and let it burn for an hour, and while that is going on just use the front of the the placement peel to gently scrape off any extra bits.

I still ate the entire pizza :)

Tell me about it! Thanks for watching!

​​​@@HarplandProductionsYou're welcome! I am having some problems with the Arc Xl. I launch the pizza with the stone's temperature around 800°F-880°F then turn to low flame and the cheese(fresh mozzarella)burnt fast. And of course sometimes holes in the pizza 😅.

Glad you enjoyed my pain :) Thank you so much for watching!

Here are the links to the table Everdure Oven / BBQ Guys Links Table bbqguys.sjv.io/anDLrj Table lids CURTA 6 Pack Food Pan Lids, 1/9... www.amazon.com/dp/B0BLSFH2LM?ref=ppx_pop_mob_ap_share

No problem! Thank you so much Barry! Hope the ribs turned out good!

Yeah the idea of the rotating stone is great but for me its still better to go with a traditional pizza oven and with a company that focus's only on making pizza ovens like Gozney, Alfa, Pizza Party, and Ooni, etc. they are more dependable and have less parts to break and great customer service. I am not saying that the Kiln is a bad oven and I do love the design and color but it's just not built to the same caliber as my Gozney ovens and the components are more basic and not commercial grade, the main ones being the burner and ignitors. the Kiln uses a traditional gas grill style burner and ignitor

Thank you very much for watching and reaching out! I know quite a few Canadians who own and use their Domes year round without any issues. Like everything, it's always going to be better and last longer if you cover it up properly and in the perfect world store it inside a garage or at least under a covered patio, etc when not in use but by no means does that mean you cannot use it year round. in the Winter i would just make sure you heat it up slowly on low heat for about an hour to let it gradually warm up and to evaporate any condensation inside the oven after that you will be good to go. I have also seen a lot of people use their ovens in the garage when it's snowing and or raining, you just need to make sure you have proper ventilation.

You could probably make it fit, but it wouldn’t be the best. You really don’t need the booster for the rock box cause it already sits up pretty high even on a standard counter top

Thank you very much 😎👍🏼🔥🍕

You are so welcome!🤗

I’m not the biggest fan of New York style, so it typically don’t make it. But I really should give it a try again stay tuned

Yes

You will need at least 100 g left over from that original bag of flour when you do step two to use for dusting your work surface and or sprinkling on your dough if it's too sticky to handle, etc.. Please see the recipe and steps and the description of the video.

I made that one! The links are for ones that I found that are similar

Thank you very much for watching and reaching out! The arc XL or Dome S1 would both be amazing upgrades for you! Having less insulation in the Arc doesn't really impact the heat retention because it has a smaller form factor and the efficiency of the burner, etc. It's really going to come down to how and where you want to use your oven and which style and design you like better. The Arc XL is going to much more portable and if you want to move it to store it, etc then it's very easy for one person to move. The Dome S1 is much heavier and bigger and you will need at least 2 people to move it around. I personally like the looks and style of the Dome S1 but the price of the Arc XL is very nice and if you are only making a few pizzas here and there then it's prob the best option for the $

@@HarplandProductions Hi again, Thanks for your reply which was very useful to me in making my choice. I finally decided on the Dome S1 based on some of the points you made. We have no need to move the oven though with the stand having wheels we could reposition it to the other end of the patio quite easily. I liked the higher stand as well. The availability of the neapolitan arch was also a factor. And I liked the Dome S1 looks a bit better and as I don't plan to buy another oven in this life I thought I would spend the extra. Thanks again for you advice and the video. Darrill

Thanks for watching, here is the link for the Biscotto Stone, www.biscottostones.com on the site they also have the steps to replace it.

The overall product isn't that difference in terms of the pizza, you can make great pizza with both types of stones. It's more about expanding techniques and being able to cook at higher heats, etc. end of the day it's like buying expense golf clubs, they don't make you a good golfer but the better you get the more you appreciate the better quality and the little details.

I am sorry to say that i have been informed that Gozney will not be making any discount codes available due to extremely high demand and limited supply. That being said, if you do still decide to purchase one please consider using my affiliate link, it doesn't cost you a thing and really helps out my channel. Use the link in my bio us.gozney.com/HARPLAND_PRODUCTIONS

Hello Thanks so much for watching and reaching out! I would definitely recommend either the Arc XL or the Dome S1, I personally like the looks and style of the S1 and it is my go to oven but that comes at a cost... so if your budget allows then the S1 would be my choice if you want to stay under $1,000 then the Arc XL is the best option. Which ever one you chose please consider using my link for Gozney, it truly helps out my channel and sometimes they through in some extra perks for my subscribers. Thanks again and keep me posted!

Thanks. Do you have any insight on wether it could be stored outside if covered?

Yeah i am not going to lie, it’s not my favorite peel! I find that the head is a little bit too heavy for the handle, and the handle needs to be about 12 inches longer to balance it out better. My favorite Peel is the long handle original Gozney peel. us.gozney.com/products/gozney-placement-peel

@@HarplandProductions ahh thanks, really appreciate the honest thoughts 🙂

125$ for shipping was painful!

Thank you so much for watching, the good thing about these stones are even if they crack or break they still work just as well. Did it crack while you were trying to put it in? If it was broken when it arrived, you can contact them and they’ll replace it with a certain amount of days, it was caused by shipping. Yeah, you’ll definitely need to get an infrared digital thermometer to gauge the stone temperature with this one.

@@HarplandProductions Yeah the sliver cracked while I was putting it in. The dimensions are very tight and it almost didn't even fit. But like you said, it's not really an issue.

My other pizza stations down in my patio, I have a handful of different set ups I used depending on which oven I’m using. Yeah you definitely need to use an infrared digital thermometer but 850°F is the sweet spot for any stone and or pizza oven for cooking Neapolitan pizza.

I typically preheat my oven a minimum of 30 minutes and I usually don’t start doing anything until the stone hits 750°F. Typically I’m making pizza when the stones around 850°F. There’s way too many variables to know exactly why your pizzas are not crispy. It all depends on your dough, your flour, the humidity, the outside temperature but if you’re using a good 00 flour and you’re using a digital/infrared thermometer to read the stone temp in the bottom of your pizza should be good at 850°F and should be cooked in 60 seconds. That being said traditional Neapolitan pizza is not going to be crispy on the bottom it will be firm, but not crispy.