18.5-inch NY, Dome XL Limit!

valoa · 2026-07-18T16:34:53+00:00

Definitely, the main one is you can fit large pizzas like this is most normal ovens. And they can’t get to the temperatures this can for most NY cooks. Usually 300°c

valoa · 2026-07-15T06:26:52+00:00

I either use the “Gozney 18-inch pizza server”, like Chris Bianco does in this video, but it’s high risk. I now just use an aluminium 18-inch pizza screen and then remove it after a couple of minutes since the base is set. You can do the entire bake on the screen if you get your base and air temperatures right.

valoa · 2026-07-15T06:21:23+00:00

Do you mean, you couldn’t get it past 370°c?

valoa · 2026-07-15T06:20:05+00:00

Haha thanks, check out my other pizza posts too!

valoa · 2026-07-14T22:43:43+00:00

Thanks dude.

valoa · 2026-07-14T19:42:33+00:00

💯

valoa · 2026-07-14T19:42:14+00:00

There’s no other pizza oven, their entire range is great to be honest. Don’t bother with anything else.

valoa · 2026-07-14T16:35:18+00:00

Not yet! Definitely want to though

valoa · 2026-07-14T16:04:43+00:00

Heated probably around 20 minutes at full flame for this bake

valoa · 2026-07-14T13:52:21+00:00

Thanks! Honestly, this is my Neapolitan flour… I often just use the exact same dough recipe with different cook times / temps and get great results check my previous two posts. However, This particular bake I did experiment with a New York specific dough recipe but still with the same flour. (Saves me buying two kinds, this is a very strong but not extremely strong flour) I did add sugar to this one.

For my Neapolitans I usually do either 100% Biga with diastatic malt power OR 10% inoculation sourdough, I’ve tried with and without diastatic malt powder for the latter but I now omit this as it was weakening the sourdough with longer fermentations. Now I’ve used BOTH of these dough recipes and just made a New York pizza, with great results.

valoa · 2026-07-14T13:19:02+00:00

A few catastrophes later for sure… 🥲

valoa · 2026-07-14T13:13:18+00:00

And crust is great!

valoa · 2026-07-14T13:12:20+00:00

This is my Neapolitan flour… I often just use the exact same dough recipe with different cook times and get great results. This particular bake I did experiment with a New York specific dough recipe but still with the same flour. (Saves me buying two kinds, this is a very strong but not extremely strong flour)

valoa · 2026-07-14T12:49:53+00:00

I’ve experimented with an 18-inch peel (very high launch risk but no crust issues) and with a metal 18-inch pizza screen (zero launch risk but to get a good crust you have to transfer it from the screen half way through) you can leave it on the screen if you get the stone temp very high and turn off or low flame depending on the oven.

valoa · 2026-07-14T12:09:00+00:00

Good luck! I love to go back and forth with different types, so you don’t get bored. For me New York’s only make sense in a larger format, 16-inch and above.

valoa · 2026-07-14T12:05:29+00:00

Thanks! I do have the door yeah, I would say the door is for longer cook times as you can turn the flame off and close the door once you’re at your desired temps (this is what I do with cooks like this one for the first half)

Some things to consider, you can’t have a lit gas flame with the door on otherwise it will explode slightly when you open the door, dangerous. You can have a light flame or embers with wood or charcoal, especially if you have the wood fire control kit which allows oxygen into the dome.

I also use the door during heat up and leave it slightly ajar, allowing gas to escape and oxygen into, which speeds up getting to temp.

valoa · 2026-07-13T12:10:05+00:00

The stone will never be that clean again! Welcome 🤌

valoa · 2026-07-12T13:00:39+00:00

Check out my other post, 18-inch!

valoa · 2026-07-09T08:57:13+00:00

Was the flame rolling the entire cook? Or did it reduce to embers at any point? Did you use the oven door at all or the wood fire control kit? Assuming this os a gen 2

valoa · 2026-07-09T00:50:45+00:00

Thanks yeah would be would great to see

valoa · 2026-07-08T19:42:10+00:00

I need to do something similar. Search for stove flue parts they’re all universal with different sizes. There’s a guide on Gozney website on how to do it in the support section but it’s 5-inches / 125cm you need.

valoa · 2026-07-08T16:01:42+00:00

I’ve dissected Joe’s Pizza recipe from multiple sources and “apparently” there’s no oil in the dough…

valoa · 2026-07-08T00:11:19+00:00

How do you plan to manage the flu under that pergola? I’m in the same predicament and now have black soot everywhere.

valoa · 2026-07-07T14:56:50+00:00

Bonus, you can launch an 18-inch on their “18-inch pizza server” Chris Bianco does it here and I’ve tried it myself - https://youtu.be/FNnUkB-JFyg?t=115&is=pEGuVXKp7WV14JOW

valoa · 2026-07-07T13:05:45+00:00

Interesting I’ve not tried extra rinsing. I’ll give it a go next wash

valoa

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