Documenting My Pizza Journey Sharing my Gozney Dome Pizza Results
Welcome to my Gozney Dome Pizza Diary. This pizza oven has been on my wish list since it was rumored to be announced for sale. I have tested many pizza ovens in my career including the Roccbox (which I absolutely love). However, there seemed to be something special about this oven that I just needed to try. So many dome owners told me about how wonderful it was, but I didn’t truly understand until I tried it for myself.
From the very first moment the dome showed up in my driveway along with the stand, the sheer weight of both boxes made a statement. In building the cart, every piece was super heavy duty and thoughtfully designed. The oven itself is as beautiful piece of art as it is a marvel of engineering design. It’s a striking combination that leaves an immediate impression and makes a statement.
My Pizza Dome Diary
This article is designed to be continually updated with photos and descriptions of every pizza I make in the pizza oven. I first fired it up in March of 2023, and I’ll be updating it going forward. This will read like a “Pizza Diary” and I will use it to document my procedures and improve my results going forward. You’ll find oven observations, recipes, baking details, what I did right and what I did wrong in this diary.
My Adaptation of Tony Gemignani’s “New Yorker”
This pizza was inspired by Tony Gemignani’s Award Winning New Yorker Pizza. It’s a New York Style pizza which I launched into the dome at 850f center of the stone and baked on low/medium flame for roughly 5 minutes. I prefer a longer bake to achieve a crispier bottom and more consistent char. Toppings included margherita cup n char pepperoni, spicy Italian sausage (pinched in nickel-sized pieces and placed on pizza uncooked), ricotta cheese whipped with AR Hot Southern Honey, locatelli cheese, and long hot peppers.
Cup n Char Kielbasa Pizza?!
Italian Sausage and Mushroom Pizza
Sausage and mushroom is a great combination on pizza. I like to pinch of nickel-sized pieces of loose sausage and place it on the pizza raw. If you use this approach rather than cooking the sausage in advance, it’s important to not use too large of pieces of meat. Too much meat can prevent the sausage from cooking through and cause potentially unsafe food conditions.
Tavern Style Bar Pie
I baked this razor thin bar pie pizza featuring fresh Italian sausage, yellow banana peppers, and peppadews in a lloydpans bar pie pan. I also rolled the dough thinly and docked it to prevent any bubbles from forming. I placed the pizza in the oven at 750 on the stone and baked low and slow for close to 10 minutes for maximum crunch and crispiness.
Breakfast Pizzas
These two breakfast pizzas were made with the same ingredients, but in different proportions and with different techniques. The eggs benedict pizza featured a Neo-neapolitan crust, mozzarella and fontina cheeses, Canadian bacon, poached eggs, asparagus tips, chives, and hollandaise sauce.
Vodka Pepperoni Pizza
I made this neo-neapolitan style pie with pizza sauce base made with Bianco DiNapoli tomatoes, grande mozzarella cheese, belgioso fresh mozzarella, margherita cup n char pepperoni, and Carmella’s Vodka Sauce. Dough recipe was Pizza Bible Master Dough w/o starter. Baked at stone temp of 850 and medium/high flame.
Oven Fired Chicken Wings
I’m obsessed with cooking meats in pizza ovens. Besides steak, chicken wings are my favorite protein to bake. These jumbo chicken wings were marinated overnight in Graza Extra Virgin Olive Oil, salt, and fresh cracked black pepper. I preheated a cast iron skillet in the oven then drizzled a touch of EVOO in the pan and placed the wings in. I baked at medium high flame for about 8 minutes using tongs to rotate the wings to cook evenly. Unfortunately, I failed to take a photo of the finished product. Wings had some light charring and a darker brown hue to the skin. They were crispy on the outside and super moist on the inside. An easy homerun of a meal without the mess of oil! I tossed a few of the wings in some Opera Sauce after baking and the flavor was through the roof!
Bacon Egg and Gouda Neapolitan Pizza Inspired by Starbucks Sandwich
This bacon egg and gouda cheese pizza was inspired by my daughter’s favorite starbucks breakfast sandwich. I started with sliced gouda cheese, then poured on scrambled eggs, some yellow cheddar cheese, and uncooked bacon. I baked at a stone temp of 900f and a high flame. Next time I make it, I’ll cook the bacon ahead of time as it just laid flat and didn’t cook fully in the short less than 2 minute bake time.
Gluten Free Pizza With Still Riding Foods Crust
I baked this thin crust Still Riding Foods crust in the dome. I started by heating the crust on the peel for a minute at low flame to toast it a bit as instructed. The oven was preheated the stone to about 700 degrees. Then I prepared the pizza and placed it on a screen and baked at medium/low flame for 5 minutes, removed from the screen and baked for an additional 2 minutes directly on the stone to crisp up further. Came out great! Note: if you are baking with someone with a gluten allergy I would NOT recommend placing the GF crust in an oven that is cross contaminated with gluten containing flour.
My First Pie in the Dome – Margherita Pizza
This “neo-neopolitan” is my preferred style of pizza which is slower bake than a traditional Neopolitan pizza. This dough recipe was The Pizza Bible Master Dough Without Starter. I removed diastatic malt from the recipe so the dough didn’t brown/burn too quickly. The pizza was launched at 750f degrees measured at center of the stone. I baked at medium flame. I will definitely launch at a higher stone temperature next time as the bottom was not as crispy and did not reach the desired color. Lots more to learn and adjust to. Overall, I was very happy with my first bake in the Gozney Dome!
