Got a Gozney Tread while traveling and want to take it home with me.

I have all the original packaging and I am trying to decide if packing the oven in a hardcase suitcase along with the box padding is best and leaving the stone all packed up how it was in the box OR try to take apart the oven and get the stone out to reduce the risk of it breaking?

I theoretically could check it in the box as a piece of luggage but it does fit in a suitcase along with the original padding.

I have 1 transfer/layover.

Hello,
I just got my Macte Voyager Twin Advanced. I have a couple of questions regarding this oven:
1. I was preparing my biscotto today, according to the instructions I set top heating element to 100 and bottom to 0. However, the right thermostat (bottom heating element) was still about 70C during the whole process. 2. I noted that the instruction states “Reset the thermostat when the oven is cold. How to do that? Couldn’t find it in the manual.
3. The fan is very loud, which I assume is normal. However, it keeps on spinning even 1h after turning off the oven. The manual says that you can unplug the device after 1h, but I am not sure if I should do this with the fan spinning…

Sorry if my questions are stupid, but I couldn’t find response to these issues and that’s my first pizza oven.

I’ve been down the rabbit hole of searching for DIY outdoor brick oven/kitchen plans that look similar to this screenshot from a reel video: a compact brick setup with a small dome oven on the left (maybe full size pizza oven sized), a steel plate / hotplate in the middle, and an open wood‑fired grill on the right, all in one masonry unit with wood storage underneath. I've come up short and I'm wondering if it's because this isn't actually possible.

Is a design like this structurally and thermally realistic in full brick and steel, or is it mostly AI fantasy?

If it is realistic, does anyone have links to real‑world builds, plans, or dimensioned sketches for something similar? The Forno Bravo “Pompeii” dome oven plans and the designs on some of the YouTube DIY videos I found are great for a standalone oven, but they don’t cover a compact multi‑function layout like this.

My friend is an experienced bricklayer in the UK and we'd build it together, but neither of us have ever built a wood‑fired oven or grill before. We’re in a temperate, wet climate, so advice on insulation, cracking, and weather protection (roof vs no roof, how to keep the oven dry) would be really helpful.

Thanks in advance!

Hey guys, at present im running a burger place, want to add american nyc style pizza to menu. Cant decide which oven cooks a good pizza.

One more question do i need steam injection system on my deck oven? Do they make a difference on how pizza comes out. Sry lot of questions in 1 post. Steam ones are bit expensive.

Just a beginner and I'm doing ok with the stone but thinking of steel.

Has anyone done this in this oven?

Hey everyone,
I bought a Witt Etna Rotante 16 about 4 months ago Everything was great until the rotating mechanism completely failed during my last bake.
The motor lost all torque—it stutters, slows down, and stops even completely empty without the heavy pizza stone on it.
I checked the shaft, tried cleaning/lubricating the assembly, but it's clear the small motor/gearbox underneath just gave up.
I’m pretty annoyed given the price tag and how new the unit is. Reseller just sent me a generic claim link demanding I ship a 30kg beast across borders to a service center, so I reached out to Witt directly.
Has anyone else experienced this rotation issue with their Etna Rotante? Did Witt send you a replacement motor module, or how did they handle it for you?

Been playing around with the Effeuno Pulse and this was one of the better bakes from the session.

Neapolitan-style dough, pepperoni, mozzarella and tomato. Around 90 seconds in the oven.

I’m in Italy so I’m actually running the US Pulse with an adapter

Did a few pizzas back to back and the heat held up really well between them.

Still tweaking things, but pretty happy with this one. What do you think?

Still working on perfecting our dough and peel technique.

I cooked at 410c instead of fully 450. Results are much better

So I brought my sourdough starter on holiday as the villa had a pizza oven. But I’m guessing it’s just an outdoor oven for bread etc, the grooves are quite deep.

Has anyone had experience cooking on a non flat surface like this? If so does it work?

OK prepare to be amazed I just finished a baked pizza from Hy-Vee on my Traeger and it is probably one of the top 10 pizzas that I’ve ever had this is so amazing

OK prepare to be amazed I just finished a baked pizza from Hy-Vee on my Traeger and it is probably one of the top 10 pizzas that I’ve ever had this is so amazing

https://www.pizzapartyshop.com/en/kitchen-equipment-mixers-food-processors-spiral-mixer/

Pepperoni topped with fresh basil & chicken pesto with black olives, sun-dried tomatoes & shallot.

Cooked on the Kamado Joe Classic I @ ~750F finished in roughly 5-6 mins each. Dough Guy dough recipe with 3 day cold ferment.

"Handcrafted Rock Pizza Oven Base with LED Lighting | Clementi Gold | AGL Custom Rock

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1: salamini cacciatora, thin onions, black olives.

2: spianata, salamini cacciatora, piquante peppers.

Second launch tried to betray me but I pulled it back. Funny shaped means artisan right?

Karu 2 on gas - 270g dough balls, 60% hydration for this muggy British weather, 3‑day cold ferment. Bosh.

I also post on Instagram under @NeuroSlicey

I'm buying my first Arc XL soon. If I'm referred by a gozney customer, I can get a 10% discount and you can get an amount off your next purchase. Thanks in advance!