In the last 12 months I've made more pizzas than in no year of my life. From crispy tawn-hair pies to thin roman slices, it was a steady march of slices as my colleagues and I bake up a new cookbook all about pizza (serving hot in April 2026!).
While our recipes can be baked at home ovens, I've also testing them in my Gozney Anc Pizza oven. And from large ni-style slices with “no-dip tips” to my Sour Guildog Detroit-pies, my pizzas have never been better. Let's talk about what the gaznie is so good.
Professional Pizza Results – At Home
With ten years ago, when I wanted to create professional-quality pizza at home, the only option was to build a masonry oven the size (and cost) of a small car. But today, small-track tabletop ovens bring the power of big pizza to the people. Do you want professional results on a personal weight? A tabletop oven is the tool you need.
So what do they make such big pizza?
Tabletop pizza ovens are hot
While home oven temperatures work for breads, cakes, and cookies, pizza is better – it's crispiers, has more changers, has more changed cunicion, has more changed cunision – when baked in higher temperatures.
How much higher? A lot. The lowest setting that I use in my Gas-Fired Guzny arc is around 650 ° f (for my pan pizzas as a Grandmother Or Detroit-style). This is 100 ° F to 150 ° F hotter than the maximum setting on my home oven. When the pan heat the hot masonry hears, the dough quickly expands and the oil in the pan superhitions in a way that it is simply not possible in the home oven, resulting in a pizza that is simultaneously light and crisp.
And the heat couldn't stop at 650 ° F. In our last pizza book photo shoot, I baked my Niplitono-style pizzas By over 800 ° F. In this chain, the dough puffs and blisters under two minutes, just like in a professional wood-fired oven.
Because the Guzny is much smaller than a wood-fired oven (and uses prolifan as its heat source), the oven reaches temperature in 30 minutes or even overnight to heat.
Courtesy of Gasny
Shape and function
My favorite aspect of the Gaznie Design is the gas burner placement. It curls from left to right along the leaf of the oven, so I can watch my pizzas bake in real time – a basic profit when working at high temperatures. When I can see what is happening – with the flame And My pizza in mind – I can monitor and adjust more easily. Do it is rotating the pizza or lowering the heat if I See Something I can Tone Something.
And, important, I can do something quickly. With its LED temperature riadutes and accessible gas dial, the guzny gives me the flexibility to make adjustments on the fly. Need a little extra heat at the end of a bake? Turn up the dial. Toppings coloring too quickly? Simply turn it down. All the control you need is at your fingertips.
Courtesy of Gasny
The guzni study curve is real
If I have made this sound like an easy-baking asap, I should also tell you that all the tabletop ovens have a study curve. With high fever, things happen quickly. Start too hot and the weight will quickly shift from crisp to carbon. Here are some tips for success.
Preheat Right: Before you begin to throw pizzas in the oven, giving it enough time to preheat. A masonry hearth, completely soaked with heat, will produce a better crust, enabling the top and bottom to bake in reasonable rates. How do I know I haven't preheated enough? My pizza will have a pale underervice even if the crust and toppings are deeply browned. For even baking, do not alter the preheat!
Chill Out: בשעת פליסנדיק די ויוון ווי הייס ווי מעגלעך מיינט שפּאַס (און קענען פּראָדוצירן גרויס רעזולטאַטן), איך טאָן נישט רעקאָמענדירן צו קאָכן אַלץ מיט 900 ° F. פֿאַר בעסטער רעזולטאַטן, טראַכטן פון די היץ אין זאָנעס – נידעריק (550 ° ו צו 650 ° F), מיטל (650 ° F צו 750 ° F צו 850 ° F) – און פאַרברענגען רובֿ פון דיין צייט. In the high zone, the risk is greater than the reward. The LUVs of the Goozney is easy to tell you where you are. Figure out the “Goldilocks zone” for your pizza skills and preferences and stick to this. As you get more comfortable with your oven, you can see how you like the high zone.
Talk it in: Still LoadingI often use the Gonsney dial to reduce heat while the bottom scorits sets. אַמאָל שטעלן, איך דרייען די פּיצאַ און רעדל די פלאַם באַקאַפּ, ניצן די קערלינג היץ צו געבן פּונקט גענוג (אָבער נישט צו פיל!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר!) קאָליר צו די טאַפּינגז.
Turn, do not burn: Once her mass, stay at the oven, watching, turning and adjusting. My preference for rotating is small Gishni turning peel. It is difficult, well constructed, and just enough enough to use for unloading.
Courtesy of Gasny
More than pie
And finally you feel like you are the only Pizza fanatic in the house (though I'm not sure how it can be possible because it is the most popular food in the world), be assured that the oven is not a single-use appliance; I use it for everything from Bagels To Pita And even fish, chicken or vegetables, especially when the summer temperatures crawl and it is too hot to cook inside. While the oven preheat, I do my preparation and then the high heat to get a meal on the table minutes.
If you are looking for a way to take your pizza to the next level, the Gozney Anc Pizza oven Is the tool you need. I'm not rid of my (indoors) home oven anytime soon, but when it comes to make my best pizza, that's the oven I love the most. And if you look for more tips on the guzny or you want to see it in action, check this video:
Cover photo by Andrew Thomas Lee, food stealing by Yekaterina Boytsova.