Gozney Dome Neapolitan Arch & Flue Extension

Gozney Dome Neapolitan Arch

Neapolitan pizza is cooked at a very high temperature and quickly. The oven should be at full heat saturation (450°C+ / 845°F+) allowing cooking times of 45-60 seconds. To create the perfect rise and leopard charred crust on high hydration dough, the air temperature must be extremely high.

The arch narrows the size of the oven mouth, allowing the air temperature to reach a much higher temperature and cook the perfect Neapolitan pizza.

Arch is ceramic bonded with a recess in the central aperture to allow the pizza chef to ‘dome’ pizzas (place turning peel under crust and lift the pizza up into the flames/highest temperature of the oven).

Flue Extension

The Dome’s Flue Extension is the perfect companion for wood-fired cooking, channelling away smoke & soot from the oven and improving air-flow.

The flue is used as a means to draw emissions from the oven chamber. Having a longer flue results in a better draw of emissions from the oven. This also reduces the soot build-up on the outside of the oven when cooking with wood.