Let’s get straight to it—this is my long-term review of the Gozney Dome, one of the most sought-after outdoor pizza
ovens on the market.
In August 2022, I returned from a trip to Italy feeling completely satisfied. For five days, I treated myself to pizza two to three times a day, each perfectly baked in a wood-fired oven and ready in less than 90 seconds. The experience was mind-blowing. The pizzas were fresh, light, and full of flavor: soft crusts, melted (not bubbling) mozzarella, and vibrant tomato sauce. It wasn’t long before I was dreaming of recreating that magic in my own backyard.
At the time, I owned the Ooni Koda 12—a great entry-level oven—but I quickly realized I wanted something bigger. I wanted more space to work with, better heat control, and a dual-fuel option. That’s when I came across the Gozney Dome. Its traditional, dome-like design immediately caught my eye. It was more reminiscent of the ovens at the family-run pizzerias I’d just fallen in love with.
After watching a few videos and reading dozens of user reviews, I took the plunge and ordered the Dome. Within a week of its delivery, I was already trying my hand at making pizzas. At first, they weren’t great—but that’s normal. Like many people new to high-end pizza ovens, I made the typical beginner mistakes. Thankfully, I’ve learned a lot since then and refined my technique, and now, two years later, I can safely say I have my thoughts on the matter.
Before we get into the full review, let’s talk about the learning curve. If you’re new to pizza ovens—especially one like the Dome—here are three of my most common mistakes (and how to avoid them):
Dough is everything. Many home bakers—myself included—use dough that’s too moist or contains sweeteners like honey or sugar. These may work in conventional ovens, but they’re a disaster at high heat. High humidity leads to soggy crusts, and sugar burns quickly. Stick with low-moisture, sugar-free doughs that are suitable for high-temperature baking. Your pizzas will thank you.
Most manufacturers claim their ovens reach 400°C in 15 minutes. In my experience, that’s optimistic. The air inside does reach that temperature, but the stone doesn’t. And the stone matters. I recommend a good 45-minute preheat to ensure everything is properly heated. This will result in better crusts and faster bake times.
It’s tempting to increase the temperature to 400°C right away. But especially in the beginning, lower is better. I recommend starting at around 340°C to 375°C. While the pizzas will cook quickly—in 2 to 3 minutes—you’ll have more time to work, rotate, and correct mistakes. As your skills improve, feel free to increase the temperature.
After many pizzas (and a few charred crusts), I have a solid opinion of the dome—and I’ll be honest: It’s not perfect, but it’s pretty close. Here’s my summary of my experience:
Compared to smaller models like my old Ooni Koda 12, the dome feels spacious. There’s enough room to move the pizzas around on the stone—away from the flame if needed—and experiment with placement. While it’s not big enough to bake two standard pizzas at once (unless they’re very small), the extra space is a real advantage.
I really appreciate being able to cook with both gas and wood. Gas is convenient for quick weeknight dinners, while wood offers that classic, smoky flavor when I want to really go for it. The flexibility is fantastic.
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Aesthetically, the Dome is a real winner. Its shape and construction give it the charm of a traditional pizza oven, making it a real gem for any garden. Guests always ask for it.
It’s relatively easy to light and operate. The controls are intuitive, and setting the temperature—especially with gas—is straightforward. Once you get the hang of the oven, the learning curve is quickly flat.
In addition to pizza, I’ve also used the Dome for frying fish, roasting vegetables, and even baking flatbread. Grilled asparagus, smoked kaleand oven-roasted tomatoes all turn out wonderfully. It’s a versatile companion for the garden.
Using wood is rewarding, but time-consuming. The Dome requires a fair amount of wood to reach the ideal grilling temperature, and small logs are a must. This means more preparation, more time to refuel, and less space for the actual pizza once everything is blazing. It’s not a problem, but it’s a labor of love.
Compared to other portable outdoor ovens, the Dome retains heat better—but it’s still not perfect. Once the temperature drops, it can take a while to rise again. I recently bought a Dome door to prevent this, and it makes a noticeable difference.
There’s no getting around it: the Dome is expensive. Here’s an overview of my expenses:
Gozney Dome: $1,999 (currently $1,799)
Base: $349.99
Lid: $79.00
Infrared Thermometer: $50
Scoop: $60
Brush: $30
Total: $2,567.99 (excluding taxes and shipping)
Although it’s certainly a significant investment, I’m convinced it’s worth it for serious home cooks and pizza lovers.
After two years of regular use, my answer is yes—with limitations.
The Gozney Dome is one of the most well-designed and powerful outdoor ovens on the market. It’s solidly built, attractive, and, once you learn how to use it properly, can bake restaurant-quality Neapolitan pizza. The dual-fuel option and spacious interior give it an edge over many competitors, and it’s versatile enough to be used for much more than just pizza.
However, it’s not for everyone. If you’re looking for a simple, affordable outdoor oven, this isn’t the right one. The Dome requires practice, patience, and a decent amount of equipment. But if you’re passionate about outdoor cooking, enjoy experimenting with dough and technique, and want to significantly improve your pizza-making skills, it could become your favorite backyard appliance.
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