Gozney Tread

Gozney's travel oven: 13.5 kg, a rugged rubber-armored shell, and a 12-inch stone fed by the same lateral burner as the Arc line. An analog stone thermometer needs no batteries. Built to ride in a truck bed to the campsite — the oven you actually take places.

Max temp: 500°C in 15 min
Placement: Outdoor
Gas
Rating: -

How this oven bakes

The shell holds heat. You still have to turn. The flame sits to one side, not over the pie.
Wind at the mouth dumps heat. Face the opening away from the breeze or the stone never saturates.
Give the deck the full 15 min. Air temperature lies. The stone is slower.

Specifications

Temperature range: 250°C – 500°C
Inner size: 31 cm × 38 cm
Weight: 13.5 kg

Pros

Fastest preheat in the Gozney range — 15-20 minutes on a small 12mm stone
Rugged, weather-ready build with a carry handle — the one you actually take camping
Lateral burner plus analog stone thermometer — even heat, no batteries, no app

Cons

13.5 kg and a 31x38cm footprint — 'most portable' in the Gozney range still isn't backpacking territory
Single-layer insulation sheds heat in wind and cold — shield it or expect longer bakes
Propane only — no wood add-on exists for this model

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 Tread 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.

Fastest preheat in the Gozney range — 15-20 minutes on a small 12mm stone
Rugged, weather-ready build with a carry handle — the one you actually take camping
Lateral burner plus analog stone thermometer — even heat, no batteries, no app

13.5 kg and a 31x38cm footprint — 'most portable' in the Gozney range still isn't backpacking territory
Single-layer insulation sheds heat in wind and cold — shield it or expect longer bakes
Propane only — no wood add-on exists for this model

The shell holds heat. You still have to turn. The flame sits to one side, not over the pie.
Wind at the mouth dumps heat. Face the opening away from the breeze or the stone never saturates.
Give the deck the full 15 min. Air temperature lies. The stone is slower.

Can Gozney Tread bake Traditional Napoletana?

Yes. Gozney Tread 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 Tread 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, gas, portable, lateral-flame, 12-inch, rugged, travel

Bakes from this oven

Community Reviews

No reviews yet. Be the first to share your experience.