Gozney Dome (Gen 2) pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 455°C air, 455°C on the baking surface, and about 75-100 sec. These are model estimates for this oven, not manufacturer specifications.
Current Gozney Dome from October 2025. Lateral rolling flame, unbroken 60x50 cm floor, gas plus wood plus charcoal, digital air and stone temps. If your flame still comes through a hole in the stone, pick Dome (original, 2019-2023) instead. Fits one 16-inch or two 10-inch pies. 62 kg. Max 500 C. Searching Dome also matches the original.
Also known as: Dome 2, Dome 2024, Gozney Dome Gen 2, Dome, Dome (Second Generation).
- Three fuels — gas, wood, and now charcoal — for clean weeknight bakes and smoky weekend sessions
- Lateral rolling flame (borrowed from the Arc line) kills the hot spot the original Dome was known for
- Digital console shows live air and stone temps, with twin meat probes included
- 60x50cm floor takes a 16-inch pie or two 10-inch pizzas, plus real roasting pans
- At $2,000-$2,300 it costs more than double the original Dome — this is a different product class now
- 62 kg demands a proper stand and a permanent spot — two people minimum to move it
- Wood mode still needs 45-60 minutes to a usable floor temp — gas is the weeknight path
- Serious overkill for casual weekend pizza — the Arc XL delivers 90% of the results for half the price
- The shell holds heat. You still have to turn. The flame sits to one side, not over the pie.
- Give the deck the full 40 min. Air temperature lies. The stone is slower.
- If the base burns before the topping is ready, check the cooking surface with an infrared thermometer and let it cool before the next pizza. There is no separate bottom-heat control.