Gozney Dome (original, 2019–2023)

The first Gozney Dome (shipped 2021, sold through 2025). If your flame comes up through a hole in the stone and you move a round puck to switch wood and gas, this is your oven. Do not pick Dome (Gen 2). Official floor 55x47 cm for one 16-inch pie, 58 kg, gas or wood, digital OVEN T (chamber only, not stone+air). Max 500 C. Searching Dome also matches Gen 2.

Max temp: 500°C in 40 min
Placement: Outdoor
GasWood
Rating: -

How this oven bakes

Own the first Dome (puck, flame through the stone)? Pick this row. Dome (Gen 2) is a different oven.
Give the stone the full 40 min on gas. Believe an IR gun on the floor, not the OVEN T number.
Turn early. The fire-side edge of a 12-inch pie is the original's known burn line.
Natural gas is slower than these propane numbers. A door or arch helps; they are extras.

Specifications

Temperature range: 220°C – 500°C
Inner size: 55 cm × 47 cm
Weight: 58 kg

Pros

One 16-inch pie on a 30 mm cordierite floor. Gozney's own spec is 1x16 plus a small side, not two pizzas.
Dual-fuel gas and wood with a puck swap. Weeknight propane, weekend wood. A wood-only SKU also existed.
40 min on propane to a pizza-ready stone (NU2U to 850 F). Faster to 850 F than Gen 2 in the same test.
Digital oven display and two meat probes in the box. It is already a full outdoor oven, not a toy.

Cons

Flame through a hole in the stone. A 12-inch pie sits close to the fire; owners call the fire-side edge a tight walk.
OVEN T is chamber air, not the floor. Reviewed.com saw gaps up to 150 F vs an IR gun. IR the stone.
Early two-piece stones cracked from the mouth to the ash hole. Hairline usually still bakes; Gozney replaced some.
No official charcoal mode, no air+stone console, no Gen 2 accessories. 58 kg still wants a stand and two people.

How the calculator uses this oven

Temperature and bake time. It reaches 500°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 455°C on the deck for about 85 seconds, and Pizza Classica (65%) at 278°C on the deck for about 6 minutes.
Baking surface. The calculator assumes the stock cordierite stone. Swap in a biscotto and Traditional Napoletana takes about 90 seconds instead of 85 seconds.
Hydration for this oven. It reaches the heat Traditional Napoletana wants, so the calculator keeps the style's 58–65% hydration.
Baker corrections. Bake times learn from bakers' reports on this oven. A correction starts once at least 5 successful bakes from 3 different bakers share the same style and surface.

Formulas this oven bakes

The temperature and bake time the calculator sets for each formula at its default hydration and portion size.

Gozney Dome (original, 2019–2023) 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.

Also known as: Dome Gen 1, original Dome, first-gen Dome, Gozney Dome 1, Dome S1, Gozney Dome Dual Fuel, Dome.

One 16-inch pie on a 30 mm cordierite floor. Gozney's own spec is 1x16 plus a small side, not two pizzas.
Dual-fuel gas and wood with a puck swap. Weeknight propane, weekend wood. A wood-only SKU also existed.
40 min on propane to a pizza-ready stone (NU2U to 850 F). Faster to 850 F than Gen 2 in the same test.
Digital oven display and two meat probes in the box. It is already a full outdoor oven, not a toy.

Flame through a hole in the stone. A 12-inch pie sits close to the fire; owners call the fire-side edge a tight walk.
OVEN T is chamber air, not the floor. Reviewed.com saw gaps up to 150 F vs an IR gun. IR the stone.
Early two-piece stones cracked from the mouth to the ash hole. Hairline usually still bakes; Gozney replaced some.
No official charcoal mode, no air+stone console, no Gen 2 accessories. 58 kg still wants a stand and two people.

Own the first Dome (puck, flame through the stone)? Pick this row. Dome (Gen 2) is a different oven.
Give the stone the full 40 min on gas. Believe an IR gun on the floor, not the OVEN T number.
Turn early. The fire-side edge of a 12-inch pie is the original's known burn line.
Natural gas is slower than these propane numbers. A door or arch helps; they are extras.

Can Gozney Dome (original, 2019–2023) bake Traditional Napoletana?

Yes. Gozney Dome (original, 2019–2023) reaches 500°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Gozney Dome (original, 2019–2023) bake New York-style pizza?

Yes. Pandough estimates a New York-style starting point at 69% hydration: 268°C air, 268°C on the baking surface, and about 7 min–10 min.

Calculate ingredients for New York-style dough

gozney, dome, original, gen-1, hybrid, gas, wood, 16-inch, floor-burner

Bakes from this oven

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