Gozney Dome

The Gozney Dome is the best off the shelf pizza oven option you can buy right now. I have had mine for about a year now and I really can’t fault it. I did a lot of searching and even considered building (or having build) a brick oven but I’m really… Read more

happy that I went with the Gozney Dome in the end.

Pros: - Extremely easy to setup and use - Versatile (gas or wood) - Lots of accessories - Great community - High build quality

Cons: - Doesn’t come with a turning peel - No stone temperature reading - White (bone) takes a bit of cleaning (see photos) - Enamel paint coating is thin and easily scratched

I have had this oven for about a year now and have been really happy with it. I considered a bunch of off the shelf options including the Ooni, Everdure kiln and Witt but kept coming back to the Gozney for the specs and overall versatility of the product. I felt like the Dome was going to give me the option to do more like baking, roasting etc… and while I did like the rotating floor and under stone heat of the Kiln I just felt like it didn’t have the same build quality and more moving parts means more to break.

Now that I own it, I have never looked back or regretted my decision. A rotating floor is a gimmick and entirely unnecessary. The Dome is exactly what I hoped it would be and I have loved having the option to play with wood with the convenience of gas. I’ll often use wood on the weekend but stick to gas when time is a bit tighter or when entertaining so that I’m not constantly wondering and checking.

I can highly recommended the Mantle accessory (reviewed separately) and getting a turning peel is a must.

This is the one honest ‘con’ about the product. I really feel that it should have come with at least a simple peel so that you can get to making pizzas straight out of the box. I would happily see them include a peel and make the 2 meat probes a paid accessory.

Finally they definitely forgot, or didn’t have the tech to put in a stone/floor thermometer which is critical, meaning that you’ll need to get a laser thermometer (which they sell) to make sure your stone is hot enough. If you just wait for the Chamber temp to hit 450C you’ll likely have soft bases because you need that hot stone to cook your dough. *All of the newer models (Arc and Dome Gen 2) now have stone temp indicators which is great.

As always with my reviews, I don’t get into the cost much as everyone’s impression of expensive varies. I will say that I felt this was good value for money at the end of the day.

Pro tip: Be careful when taking off the flu cap or when removing the cover if you have it as the ceramic pain can easily scratch or chip if you knock it over (also just don’t use the flu cap if you have the cover cause you’ll constantly knock the cap off and it’ll scratch the oven.)

Perfect combo of style and function - worth saving up for! – Had researched decent pizza ovens for a a while and kept coming back to the Gozney. Admittedly I loved the design but the space and versatility sealed the deal for me (and there's a massive community of users out there that make a lot more than pizza). We're an outdoor family that like cooking out on the deck and after owning a Kamado and… Read more

Hibachi (still do actually) the Gozney wins hands down. We've alway made our own dough (it's way cheaper too) and used a stone in the oven and even on the kamado but they top out at about 230-250 degrees. That's fine but it'll be 8-12 mins for a pizza to cook. The Gozney on gas will hit 500 deg celsius in under 15 mins and cook the pizza in 80-90 seconds. Something about that intense heat and the bubbling dough that changes the falvour and texture. Unbeatable. I've use wood but this take more to master but once you have coals it's very stable around 250 deg C - the size and surface area of your hardwood pieces make a big difference in getting that short sharp burst of heat for a pizza or a searing a steak and it takes experimenting but it is fun. For less mess it's easier to start the fire in a foil baking tray to easily move it around depending on what you're cooking (cools down faster if you can remove the fire contained in the tray). Maybe airlfow could be improved but there are flame guads and racks to do a similar thing. No shortage of recipes to try but I recommend getting the mantle, turning peel, the rope door and a decent cast iron pan. Critically follow their instructions around curing and use of the door - some people report cracking from thermal shock (not that a crack makes it unusable) but keep it dry and clean and it'll serve you really well. Love it, love the dual fuel versatility (the gas is amazing) and we're using it more than our actual oven.