Gozney Dome XL (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 XL. There was no original XL: if you own the 2021-2025 Dome, pick Dome (original, 2019-2023). 72x54 cm floor, one 18-inch or two 12-inch or three 10-inch pies, lateral flame, gas plus wood plus charcoal, air and stone console. 73 kg. Max 500 C.
Also known as: Dome XL, Gozney Dome XL Gen 2, Dome XL 2, Dome XL (Second Generation).
- Largest home floor we list: 72x54cm fits 1x18-inch, 2x12-inch, or 3x10-inch pizzas plus pans
- Three fuels plus an optional natural-gas line — run it like a restaurant appliance
- 3-layer insulation and a 30mm stone hold temp across long multi-pizza sessions
- Digital console with ambient temp readout and twin meat probes included in the box
- $2,300-$2,800 — the most expensive home oven we list
- 73 kg arrives on a pallet; plan a stand and a permanent home before you order
- 40-45 minute preheat — the thermal mass is slow to charge on a weeknight
- Overkill unless you regularly cook for six or more
- 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.