@Jerrod Broussard, do you still have the pellet grill? If so the pizza oven adapter & kits work really well
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Hey, I just saw this. I'll check that out. Thanks... FYI Jerod Broussard
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Richard Chrz It is an adventure! The oven is crazy hot - I've only done 4 pies so far, using King Arthur's Neapolitan dough recipe on their package for a practice run at making dough, and then 2 pies using dough I bought from a local Italian family -owned market. The biggest help to me was the suggestion to use a wood peel to launch the pies, and then a metal one to turn/pull. I do have a turning peel, but using the large (14") metal one to pull the pie out partially, hand turn it on the peel, and put it back worked really well.
The Gozney gets to over 900* in just 15 minutes. You can get it to run about 500*-550* on low, and about 650* on medium or halfway open on the gas. I learned that I have to turn the pizza every 15 seconds, and it only took 90 seconds to it done. Unfortunately, I had issues with the dough as I waited too long after buying 2 balls to make them - well, or I just didn't know how to cope with the dryness and lack of stretch. I finally just kept wetting my hands and rubbing the dough balls until they responded better.
Tonight, I'm making 2 more pizzas. Another rookie mistake - I used a recipe from Baking Steel dotcom, but did not notice it was 70% hydration. Bulk fermentation on the counter for a day, then bulk into the fridge for another day. Then a gentle knead yesterday and made 3 balls (about 265g hoping for 12" pies). The dough was Waay too wet for me at first, so during the knead I kept lightly sprinkling with the 00 flour until it stopped sticking to my hands.
The Gozney is a beautiful oven, and I like the custom stand as it makes it easy to store to the side on my patio, as well as easy to rotate to keep the wind (which we get all the time) coming from the rear. The shipping box it came in was very well designed - no issues with dents or broken anything. I did have an issue with the gas propane connector and it took over a week to get Gozney to send me a new one - their Customer Service is sloooow. Emails answered in 2 days (hopefully). I only was successful in speaking to an agent on the phone once out of several attempts. Fortunately, Gozney is using a somewhat standard RV connector, and I got one on Amazon in 24 hours. If you do not care about the off-black color version, getting it at Home Depot or Ace Hardware if those are options, will be quicker and the price is the same as direct.
No pics yet, as my stress level was too high making those first pizzas. We'll see how I do this evening.
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Congratulations Sam on your purchase. For us cooking enthusiasts, a new piece of equipment is always exciting. Don't forget to add it to under your Avatar equipment list.
Sorry if asked above, but what is the first pizza (or flatbread) you're going to make?Comment
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Well, last nite's pizza making was certainly exciting. Half in a bad way and half in a good way. The first pie was to Quattro Formaggioni (Trader Joe's sells a pre-mix bag of the cheeses). Got the pizza oven up to just north of 900* (it eventually went over 1000*!). Stretched the first ball trying for thin Neapolitan style - well, I think I got it too thin. The minute O got the pizza into the oven, a BIG blister of puffed dough rose. I tried to get my metal peel under it, but the dough ripped. I did rescue most of it, pic below, but it was a mess. It still had a lot of good flavor, but some emergency cleaning necessary in the oven.
My second pie was a much better success. I didn't do a big stretch, just a hand press to shape it and a light pull to shape it. Topped with pepperoni and mushrooms. This one was good shape, good texture and exactly the flavor I had hoped for.
The learning continues!!
The worst half of
the first one:
Second half - the basil actually cooks by the time I get it to the table.
The good one.
A little crisp in some spots, otherwise yum.Comment
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First pie in absorbs a lot thermal energy. Batting .500 on not charring the 1st one. After that much easier to produce good repeatable results. We try to keep surface 700-750F. If too hot, can slide metal peel under to insulate & lift to top of dome to crisp the top.Comment
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GolfGeezer do you have any info on how long a tank is lasting with the XL?Comment
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More... I use at least 2 full burners on it, sometimes 3 to start or 3 to full blast grill. And, if I SV, I'll use the IR burner to sear (usually about an hour run time). The tank lasts for 2-3 months depending on frequency of use. Now that I have an SnS kettle, the gasser will probably sit idle more often. Bottom Line: too early to tell, and my usage of the Gozney will definitely be less than yours I presume! -
Sam, I did some asking on an Arc XL Facebook group. I’m hearing people with 20 -26 hours still having fuel another said to expect one gallon per hour, roughly.. -
Richard Chrz A gallon an hour sounds a bit much for a 20 Gal propane tank (typically they are just about 17-18 gal when they are full, from what I recall). 20-26 with still some left would +/- 40 minutes on average. 30 minutes to pre-heat even to very high temp, then depending on the number of pies, plus running the oven for an extra 10 minutes (burn off) to hit 1 hour runtime, 20-26 sounds reasonable. Mileage may vary based on other environmental factors (alt, ambient, wind, etc.)
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Ah, the learning curve! Nice oven, it surely generates the heat. Enjoy your pizzas.Comment
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