Gozney Dome Gen 2 Review: The Ultimate Backyard Flex
(A word about the arch, though: It reduces the width of the oven opening from 16.5 inches to about 13 inches. I learned the hard way one night that many pizza peels will no longer fit, including Gozney’s full-size models. Make sure you get a peel that’s 12 inches or less.)
Additionally, thanks to the generous ceiling height, the Dôme is a more versatile oven than its competitors in that it can be used for cooking other dishes than pizza. Steaks, fish, or other pan-fried dishes won’t splatter on the ceiling, and two included meat probes can be connected to show real-time temperature on the Gozney’s screen. (Among the Dome’s accessories is a mantel designed to extend the cooking surface for items such as skillets and Dutch ovens, as well as a wood-handled door to close the oven for cooking.)
King of the road
Photography: Kat Merck
Although the Gozney is not a permanent installation, unless you opt for the rolling stand ($500), you will need a sturdy, semi-permanent space for it to live, as well as some moving assistance. The stainless steel body and 30-millimeter Corderite stone weigh a total of 150 pounds in the package. The instructions recommend that four people lift the box, although my husband and I were able to lift it ourselves onto a Gorilla wagon to transport it to its testing location on our deck.
There are straps at the bottom of the oven for maneuvering, but the dome only needs to be lifted once; you won’t be carrying it in and out of the garage like an Ooni. There is a lid for the oven alone or on its stand, but like all accessories, it is not included.
Speaking of Ooni: Like the Koda Max, the Dome touts its dimensions as being ideal for cooking “up to two pizzas at a time.” However, if you’re buying a dedicated pizza oven, you probably want high heat, and if you want high heat, that requires turning a pie frequently, usually every 30 seconds, to ensure even cooking. (Gozney turning the skin: $80.) Multiple pies in the oven will make access difficult, not to mention logistical problems. You will probably also need to sometimes move the tart to the side farthest from the flame, to avoid charring your cornicione.
