Gozney Dome Pizza Oven Review: Tested by Experts with Real Results

In the past couple of years, I have tested numerous pizza ovens, but the Gozney Dome instantly became one of my favourites and stood out to me immediately. The amazing thing is that the Gozney Dome is a well-built, dual-fuel outdoor pizza oven that runs on both gas and wood, making it a versatile option.

There is ample space inside the oven, and the insulation provides excellent heat retention, which is a critical factor when baking pizzas. I have tried cooking different styles of pizzas, such as Neapolitan and New York pizzas, and this oven handled them beautifully.

Not just pizzas, I tried roasting some vegetables, baking bread, and cooking meats like steaks and chicken. Let me tell you, the cooking came out perfectly caramelised with a nice smoky, wood-fired flavour. If you’re looking for one of the best pizza ovens out there in the market today, then the Gozney Dome is a reliable choice.

In this Gozney Dome review, I will guide you through everything, from setup and heating performance to real cooking tests, so you get a clear view of how it performs and see if this pizza oven is right for you.

Ok, let’s dive in.

Related: Best Wood Fired Pizza Ovens

Key Specifications

Unboxing, Setup and Design

The Gozney Dome pizza oven has a solid build. It is made of ceramic-coated steel with a cooking floor featuring a thick 1.2-inch cordierite stone, which holds heat exceptionally well. The oven is approximately 26 inches tall, 29 inches wide, and 25 inches deep on the outside. On the inside, there is approximately 7.5 inches of height, 22 inches wide, and 18.5 inches deep for cooking.

Right after unboxing, I took out every part, including the legs, crossbars, caster wheels, and the bag of bolts, and laid them out on the ground so that I could see everything was in order before starting the assembly.

It is better to confirm that I have everything so that nothing is missing, as it saves me a lot of frustration. So I picked a good spot in my backyard where I planned to keep the oven.
At first, I removed the four legs and the crossbars and placed them on the ground, arranging them in the exact position they would be when the stand was being built.

In this way, I can get a clear view of which piece is connected to which one, making the assembly process easier for me to understand each part before tightening any bolts.
Then I took the bolts and screwed them in by hand, but I didn’t tighten them because I wanted to leave a little room to adjust the parts if I needed to make any adjustments.

I first connected the two legs to the crossbar to make an “L” shape. Then I attached the other two legs with the second crossbar, turning it into a complete rectangle. This gave me a sturdy base so the oven’s weight spreads out evenly across all four legs.

Before the stand became too heavy, I decided to flip it and attach the caster wheels to ensure the locking wheels were at the front, allowing the stand to stay in place and remain steady.

The Gozney Dome is very heavy, weighing approximately 128 pounds, so I attached the shelves while the frame was still light and easy to move. This made it easier to tighten the brackets properly. After that, I used a wrench to tighten all the bolts gradually in a crisscross pattern, keeping the frame square.

As I mentioned earlier, this pizza oven is quite heavy, so I naturally needed help to lift it. With the help of a friend, we lifted the pizza oven and lowered it straight onto the frame to ensure it was placed in the centre and wouldn’t slide. Then I locked the wheels and made sure that the oven was steady.

Finally, I placed the chimney in its place and attached the digital thermometer. I located the thermometer in front of the oven so that I could easily read the temperature while cooking. I kept the remaining removable handles as a last resort, so that nothing gets in the way while lifting the oven onto the stand. Now, at last, the setup is complete.

Heating Performance

I tested the temperature of the Gozney Dome, and it really amazed me. So let me tell you how I tested this pizza oven before cooking.
The first thing I did was to clear out all the ashes and burnt wood from the oven, as the leftovers can keep the oven damp and prevent it from reaching its full heating temperature.

So, I fired up the oven using the larger logs and let it warm up slowly, allowing the stone to heat up properly. After 20 to 25 minutes, I began adding small hardwoods and kindling to intensify the fire, allowing the oven to reach its highest temperature.

Then I spread the fire all around the oven, ensuring every single corner of the cooking surface gets evenly heated and making sure not to leave any cold spots. This step is crucial for cooking because even a slight cold spot can cause your pizza to bake unevenly. Make sure you check it.

I kept the oven running at full temperature for about 45 minutes, allowing the heat to spread evenly over the stone and the Dome. One thing I liked was that the stone maintained a steady temperature of around 430 °C (806 °F) without cooling down.

However, the air temperature was tricky and somewhat more challenging to control. It dropped off a bit, sometimes dropping to around 390 °C (734 °F), which made my pizzas bake more slowly. To fix this issue, I started using smaller hardwoods instead of larger logs. This way, it made the fire even hotter and pushed the temperature up to 460–480 °C (860–896 °F), just as I wanted.

After all the hard work, I can now bake a perfect Neapolitan pizza in just around a minute, which gives me a light, airy crust with an authentic wood-fired flavour.

I found that the stone in this pizza oven heated and maintained its temperature remarkably well; however, I had to monitor the surrounding air temperature closely. If the temperature of the air stays lower, it can still cook a tasty pizza, but you won’t get that authentic Neapolitan flavour. 

Cooking Performance

I tested the Gozney Dome for making various kinds of pizzas, as well as other foods such as roasting vegetables, grilled chicken, steaks, and more. And the outcome is just excellent. Let me show you how I cooked these foods with a step-by-step guide.

Neapolitan Style Pizza Test

I started by testing the ability to cook a Neapolitan-style pizza and see what the Gozney Dome is capable of. For the dough, I used Caputo “00” Pizzeria flour and mixed it with water at a 65% hydration level. I added a bit of salt and fresh yeast to it. I kneaded the dough lightly and let it ferment for around 18 hours at normal room temperature.

Once I was done with the fermentation, I broke the dough into smaller portions and let them rest for an additional 4 hours before the wood-fired cooking. Now it is time to shape it up. I stretched each portion to about 12 inches and kept the edges a little thicker for the cornicione. One thing to note here is that I didn’t use a rolling pin; instead, I carefully stretched it by hand.

The dough felt very soft, and even when I stretched it, it didn’t tear anywhere. Now, for the sauce, I used crushed San Marzano tomatoes with a bit of salt, and for the cheese, I used fresh mozzarella (fior di latte).

After that, I added fresh basil leaves and extra-virgin olive oil. I made it as traditional as possible, so it just looked balanced and straightforward. I didn’t want to overload with heavy toppings to bake a classic Neapolitan-style pizza.

When I got the oven ready, I used oak wood and a bit of kindling to start the fire. The oven stone temperature was around 810 to 842°F, which was just perfect for a Neapolitan-style pizza. Then I took the pizza peel and put some semolina on it so that the dough wouldn’t stick to it.

Finally, I slid the pizza onto the stone, and just within 20 to 30 seconds, I saw the crust puffed up with those leopard spots that we all love to see on an authentic wood fired Neapolitan pizza.

I kept turning the pizza with the turning peel every 20 seconds so that it cooked perfectly. It took me 60 to 70 seconds. 

New York Style Pizza Test

To cook a New York-style pizza, it took me around 30 to 40 minutes to reach a temperature of 600–650°F. To make this style of pizza, a slightly lower heat is required, compared to Neapolitan-style pizzas, as it takes around 5 to 7 minutes to bake.

I used the King Arthur bread flour and made the dough with about 63 to 65% hydration. Then I added a small amount of dry yeast and olive oil to make the crust tender and help it brown beautifully while baking. 

After mixing them up, I fermented the dough in the fridge for 24 to 36 hours. Then, when the fermentation is complete, I stretch the dough to form a 14-inch round shape for a classic New York-style pizza.

I already made a tomato sauce using canned tomatoes, such as San Marzano, and added a bit of olive oil, a pinch of oregano, and some salt. I also added a small pinch of sugar to balance the flavour. 

Now, when it is time to apply the sauce for the cheese, I spread it evenly over the 14-inch dough, leaving a little room around the edges for the crust. Then I layered the pizza with some mozzarella and pecorino for that extra taste.

Finally, I slid the pizza onto the stone, baked it at 600–650°F for approximately 5–7 minutes, and ensured that I rotated it in time to achieve that perfect browning.

After everything was done, I found that the crust was thin and crisp, the edges were golden, and the cheese melted perfectly with a balanced tomato flavour. That drizzle of olive oil and the sprinkle of oregano made it just delicious.

Other foods you can cook with the Gozney Dome Pizza Oven

The Gozney Dome is a dual fuel pizza oven capable of cooking not only pizzas, but also a variety of other foods. I have been using this oven for over three years now and have tested various dishes with it. 

I have baked breads and artisan loaves using both wood and gas, but at a temperature of 450–500°F, which gave me a golden and crunchy crust on the outside, and the inside was soft and perfectly cooked.

I used the mantle shelf in my Gozney Dome to cook meats and other dishes with indirect heat. It helps me roast chicken, lamb, and beef, but it requires a relatively high temperature, around 500–650°F.

Fish, steaks, and sausages cook really great as they need light roasting at around 500–650°F. For desserts like tarts and cobblers, it’s essential to bake them slowly and monitor them carefully to prevent burning.

How to clean and maintain the Gozney Dome?

Cleaning and maintaining a pizza oven can be a messy and hectic task. I will show you a step-by-step guide on how to clean the Gozney Dome in a simple and easy way. Let’s do this.

Remove any stickers and residue.

First of all, if you have just received the Gozney Dome, it is common for every new product to come with stickers and packaging residue, right?  

Now, if you leave them on, the cooking heat can cause soot and other burnt stuff to stick there, which will make it difficult to remove later. To remove this, use warm water with a mild soap and a clean, soft cloth to gently remove the stickers.

Wait until the oven cools down.

Never clean the oven while it is hot. You see, the coal and the stone stay really hot for a long time, so if you try to clean the oven while it’s still hot, you might burn yourself or damage the oven.

Burn off any Built-Up Soot and Debris.

If you want to remove the leftover soot and stuck foods inside the oven, you will need to heat the oven to a very high temperature to burn them automatically. Just preheat the oven to 750°F and keep it at that temperature for 3 hours, until all the leftovers have burned away.

Clean up the ashes

Now it is time to clean the ashes. Removing the ashes helps keep the oven tidy and prevents them from contaminating your food. Use a soft dustpan brush to sweep the ashes towards the small hole inside the oven. You can even use a vacuum cleaner to remove those ashes and debris.

How to clean the Gozney Dome Pizza stone?

Even after burning off the leftovers from high heat, some stains may still remain that cannot be removed entirely. So it needs manual cleaning. Just wait until the oven cools down, then you can use a brush to remove the debris from the stone gently. Please don’t use any metal tools, as they might damage the stone surface.

Clean the Exterior

To keep the oven looking new and protect its metal finish, use a non-caustic, bleach-free cleaning spray. Now wipe it out gently with a non-abrasive cloth. Try to avoid direct contact with the temperature display or meshed areas. Before using any chemical cleaners, be sure to check the manufacturer’s instructions.

Cover and Protect

Maintaining an outdoor oven can be challenging due to unpredictable weather conditions. Use the Gozney Dome heavy-duty cover to keep it safe from the rain, sun and dust when you are not using it. 

Regular check

To keep the oven performing at its best, it is best to check it periodically for cracks or any loose components. Just clean the ash and soot after a few uses.

Is the Gozney Dome Outdoor Oven worth it?

Yes, the Gozney Dome is absolutely worth it if you are looking for a high-quality outdoor pizza oven. It is a dual-fuel pizza oven and can handle authentic Neapolitan pizzas as well as other foods exceptionally well.

One critical factor to look out for is that the Gozney Dome gets extremely hot, reaching temperatures above 900°F, which makes it easy to burn a pizza if you don’t rotate it quickly. Managing the wood placements, airflow, and timing requires practice, but once you get used to it, it becomes really easy.

But if you’re looking for a slightly smaller and more compact alternative, the Gozney Arc XL is a fantastic choice.

Gozney Dome vs Arc XL Comparison

FAQS

How long does it take to heat the Gozney Dome?

The Gozney Dome takes approximately 20–30 minutes for the stone to reach cooking temperature and up to 1 hour for a full preheat, depending on the type of fuel used.

How many pizzas can fit in a Gozney Dome?

You can cook one large (16″) pizza in the Gozney Dome or two small pizzas . But it’s better for one perfect pie.

Is the Gozney Dome safe to use indoors?

No. The Dome is for outdoor use only, as it produces smoke and requires proper ventilation.

What fuel can I use?

You can use wood or gas (with the gas burner attachment).

How much does the Gozney Dome weigh?

The Gozney Dome oven weighs about 128 lbs (58 kg).

Is the Gozney Dome Portable?

Not really. At 128 lbs, it’s heavy and bulky. You have to move it with two people or place it on a wheeled stand, but it’s not designed for quick portability.