Gozney Dome Neapolitan Arch & Flue Extension will help you master the leopard crust and take your pizza to the next level. The Arch lowers the door height to enhance heat retention, creating the perfect environment for high-hydration doughs.

Neapolitan pizza is cooked at a very high temperature and quickly. The oven should be at full heat saturation (450C+ / 845F) 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 aperture 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).

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