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Today, we’re getting straight to the point with a review of the Gozney Dome.
Let’s start from the beginning: In August 2022, I returned from Italy and was desperate to buy an outdoor pizza oven. For five days, I ate pizza two to three times a day, each one baked for a maximum of 90 seconds. I loved the freshness of those pizzas: the light and airy crust; the way the mozzarella melted without bubbling; the fresh taste of the sauce.
I especially liked the Gozney Dome because of its size: At the time, I owned a small Ooni (the Koda 12) and wanted something larger, something that would give me more freedom of movement while baking pizzas.
I liked the look of the Dome. Of all the ovens of this type, its shape most closely resembled a traditional pizza oven. I watched a few videos, read a few reviews, and then ordered the Dome. Within a week of its delivery, I had baked a few pizzas, most of them poorly, and quickly learned that I needed practice. Looking back, I made many of the same mistakes so many people make when using these ovens for the first time. I’ll address all of those mistakes below.
Now that I’ve had the Dome for two years, I have a few thoughts on it, which I’ll share below. I’ve also discovered a method I love, which I demonstrate in the video above. Feel free to ask any questions.
P.S. Robynne, a PhD in culinary history, recently reviewed “Pizza Night,” and I really enjoyed seeing her pizzas and reading her thoughts. I love her honest reviews, her writing style, and her perspective.
Using the wrong dough, especially one with too much moisture and/or one containing sweeteners. When cooking pizza at higher temperatures, you need a lower moisture dough (this post explains why). Doughs with sweeteners burn. Skip the sugar!
Not preheating the oven sufficiently. Many outdoor oven manufacturers advertise that their ovens can heat up to 400°C or more in 15 minutes. I haven’t experienced this. To ensure the oven stone is fully preheated, I recommend preheating the oven for at least 45 minutes before use.
Starting too hot. Again, based on the advertising, it’s only natural to want to jump right in—preheat the oven to 400°C and start rolling the dough! But working with these ovens takes practice, and I recommend starting at a slightly lower temperature: 340°C to 400°C. These pizzas are still done in under 3 minutes, and the lower temperature range is more forgiving. Once you get the hang of it, turn the dial up! But keep in mind that you may need to reduce the dough moisture in this case.
Overall, I’m thrilled with my Gozney Dome. It’s really fun to have an oven in the backyard that gets super hot and bakes excellent Neapolitan pizza. It’s not perfect, but I don’t think there’s a perfect outdoor oven—everyone has their quirks and needs practice before it reliably delivers the pizza you want. Here are a few thoughts:
Size. As mentioned, I love that the Dome gives me plenty of room to maneuver while baking pizzas: There’s enough room to move a pizza to a cooler or warmer spot as needed. Note: It’s not big enough to bake two pizzas at once (unless they’re tiny).
Ease: Easy to turn on; the temperature is relatively easy to adjust.
Fun: This is true of all outdoor pizza ovens—they’re just fun to use.
Appearance: It looks great!
Versatility: I’ve cooked fish in it several times, and it works perfectly and keeps the house from smelling like fish. I’ve also used it for vegetables—most recently asparagus, but also kale and tomatoes.
Wood consumption. In my experience, it takes a lot of wood to get the oven up to temperature, and that requires a lot of time and attention. You have to use smaller logs, which you can order or chop yourself—both are laborious. More importantly, wood takes up a lot of space, leaving less room for the pizza.
Heat retention. In my experience, portable outdoor ovens lose heat quickly and take some time to heat up again. The Dome is better than many other models on the market, but still not optimal. I just ordered this door, which hopefully will help somewhat.
Cost: The Dome is expensive r than other models in this category: $1,999 (currently $1,799). I think any of these ovens are worth investing in the recommended base and/or table, as well as a cover. An infrared thermometer is just as important as a turning scoop, and a brush is also handy. So, in summary, the Dome costs:
Dome: $1,999
Base: $349.99
Cover: $79.00
Thermometer: $50
Brush: I have this one, $30
Turning scoop: I have this one, $60
Total: $2,567.99 (before taxes and shipping) ing) – it’s definitely worth the investment.
If you’re looking for an outdoor oven, this review of the Ooni Koda 16 might be helpful. Feel free to contact me if you have any questions.
After two years of practical use, the Gozney Dome has proven itself to be a powerful, well-designed outdoor pizza oven – ideal for beginners and advanced pizza makers looking to improve their pizza skills. While it’s a bit more expensive and requires some training – especially when using wood – it rewards the effort with exceptional versatility, powerful baking performance, and excellent results.
If you’re serious about outdoor cooking and want an oven that can handle everything from Neapolitan pizza to roasted vegetables and fish, the Dome is a solid investment. However, be prepared to spend a little more on accessories to get the most out of it. It’s not perfect, but it’s one of the most comfortable and powerful outdoor ovens on the market. With a little time, patience, and a few tweaks, the Gozney Dome could become your absolute favorite in the backyard.
