Very helpful review! Thanks for sharing your experience and tips. I was contemplating getting an outdoor pizza oven and the Dome was on the top of my wishlist.
Finally someone-you explained why no sweetener in the dough! I’ve read liots of articles and I swear no one addressed the elephant in the room. I’m in Phoenix and I’ve learned which recipe works in my oven and last weeks pizza was once again delicious. I would love an outdoor pizza oven but with 100 + days of 110+ degree days I can’t commit to using it enough. Every time I look at your crust I’m very envious it looks amazing. What a great community of pizza makers there is, helping each other it’s a wonderful thing that the love of cooking and baking does. Thank you for a great practical piece and for your great book. Working on the thin crust pizza can’t wait to perfect it.
So glad the tip was helpful! And I couldn't agree more about the pizza community — everyone I have reached out from chefs to fellow home pizza makers over the years have been so generous with their knowledge. I hear you on the outdoor pizza oven... it's definitely a decision that requires time. Good luck with the thin-crust pizza!!
so to get a crisper crust in this oven, would you lower the hydration and cook around 650? this is what’s keeping me from investing in one. i really don’t like soft undercarriages. 🤣
Yes! I like a 70% hydration dough for a thin-crust dough that I roll out (that's the hydration of the thin-crust dough in Pizza Night), and when I cook it in my outdoor oven, I shoot for the same range: 650-750F.
Thank you thank you thank you for your kind words! I really appreciate you taking the time to read and share. I think this is probably also a sign that I need an outdoor pizza oven.
Really appreciate this review! We're considering the Gozney. We are also avid home bread bakers so looking for an oven that can do both... what are your thoughts on baking bread in this?
That is a great question. I think you would definitely need some sort of door, though the one I linked to I'm not sure is ideal for bread. But if you look on the Gozney website, the door they sell says that it's great for bread but comes with this warning: "*Do not install the door while the gas burner is lit. Always make sure the gas flame is extinguished and the gas dial is in the off position before installing the door." So I need to do some more digging to see how they expect people to use the oven for bread.
You’re the best, thank you. I served your Lime Cilantro Chickpea Salad at a big party in Sonoma and every single person wanted the recipe. I make it weekly at home. Thank you for that amazing recipe!
Very helpful review! Thanks for sharing your experience and tips. I was contemplating getting an outdoor pizza oven and the Dome was on the top of my wishlist.
Great to hear!
Finally someone-you explained why no sweetener in the dough! I’ve read liots of articles and I swear no one addressed the elephant in the room. I’m in Phoenix and I’ve learned which recipe works in my oven and last weeks pizza was once again delicious. I would love an outdoor pizza oven but with 100 + days of 110+ degree days I can’t commit to using it enough. Every time I look at your crust I’m very envious it looks amazing. What a great community of pizza makers there is, helping each other it’s a wonderful thing that the love of cooking and baking does. Thank you for a great practical piece and for your great book. Working on the thin crust pizza can’t wait to perfect it.
So glad the tip was helpful! And I couldn't agree more about the pizza community — everyone I have reached out from chefs to fellow home pizza makers over the years have been so generous with their knowledge. I hear you on the outdoor pizza oven... it's definitely a decision that requires time. Good luck with the thin-crust pizza!!
This article is very timely! We just bought the Gozney Dome and are looking forward to trying out all the recipes in your book this summer!
I'm so happy to hear this! It's so much fun :)
Thanks for your honest review of this outdoor pizza oven, I'm looking and this helps
make a decision. thanks...love the new pizza book!!
So nice to hear! Thank you, Devorah.
so to get a crisper crust in this oven, would you lower the hydration and cook around 650? this is what’s keeping me from investing in one. i really don’t like soft undercarriages. 🤣
Yes! I like a 70% hydration dough for a thin-crust dough that I roll out (that's the hydration of the thin-crust dough in Pizza Night), and when I cook it in my outdoor oven, I shoot for the same range: 650-750F.
How do you feel about Ooni pizza ovens
I don't have as much experience using them, but I bought one after my friend Christy Alia, a very knowledgeable pizza maker, came to my house and showed me how to use her Ooni Koda 16. You can find a review here: https://pizzaeveryfriday.substack.com/p/why-christy-alia-loves-her-ooni-koda
Thank you
I was considering the combo gas and wood
But after your description for the lack of space and ease I will go with the Ooni Koda 16
Thank you thank you thank you for your kind words! I really appreciate you taking the time to read and share. I think this is probably also a sign that I need an outdoor pizza oven.
You do you do! And, it's my pleasure — I'm loving reading your reviews!
Really appreciate this review! We're considering the Gozney. We are also avid home bread bakers so looking for an oven that can do both... what are your thoughts on baking bread in this?
That is a great question. I think you would definitely need some sort of door, though the one I linked to I'm not sure is ideal for bread. But if you look on the Gozney website, the door they sell says that it's great for bread but comes with this warning: "*Do not install the door while the gas burner is lit. Always make sure the gas flame is extinguished and the gas dial is in the off position before installing the door." So I need to do some more digging to see how they expect people to use the oven for bread.
Thanks, Ali, I’ve been waiting for this review and I’m sold! Love your Pizza Night cookbook!
Oh great to hear! Thanks for writing :)
I have your Pizza Night cookbook! Which low-hydration dough do you recommend for a hot oven like your outdoor oven?
Thank you, Thomas!
There are instructions in the Neapolitan-ish Pizza Dough recipe for how to adapt it for the outdoor oven... in sum reduce the water to 385 grams.
You can use the Thin-Crust Pizza Dough recipe, which is 70% hydration, as written in the outdoor oven.
You can use the Gluten-Free Pizza Dough recipe as written in the outdoor oven.
I recommend the home oven for the pan pizzas for the even heat it provides.
Hope that helps!
You’re the best, thank you. I served your Lime Cilantro Chickpea Salad at a big party in Sonoma and every single person wanted the recipe. I make it weekly at home. Thank you for that amazing recipe!
Awwww this makes me so happy. Thanks for sharing :)