Dome

Using commercial grade materials, The Dome is built to the exact ratios of a restaurant pizza oven. It means you can become a Neapolitan Pro in no time at all. 

To take your pizzas to the next level, add the Neapolitan Archway accessory, designed to retain more heat in the oven for even faster cooking. Perfect for high hydration doughs and mastering the leopard spotting on your crusts.

Achieve unparalleled results with the powerful rolling wood-fired flame, cooking at temperatures up to 950°F with an open door. Perfect for seared steak, crispy fish or charred vegetables.

Simply open the air vent to allow full airflow to your fire, continue to add wood and enjoy incredible flavor from simple ingredients, only possible with a wood-fired oven.

Live fire, an open door with a less intense flame can achieve totally different results. Fire up the oven to maximum temperatures and then allow it to drop below 550°F, with the air vent at 50% and adding wood less frequently. 

This creates a slower roasting environment while retaining a unique dry heat. Ideal for cooking larger cuts of meat or fish. Charred on the outside and moist inside. Or baking different types of bread such as focaccia with fire kissed results every time.

From slow roast pork butt with hickory smoke, to a shoulder of lamb with roasted vegetables. The possibilities are endless. 

The Dome’s thick stone, dense insulation and rope sealed door combine to create the perfect cooking environment for slow roasting over long periods. While the air vent allows you to control the internal temperature of the oven when cooking with wood or coal.

Close the rope sealed door to turn your Dome into a bread baking oven. Using a bed of embers or adding a piece of charcoal if you choose, the Dome’s unrivalled heat retention creates the ideal environment for baking bread, with enough floor space for multiple loaves. 

Make your sourdough loaf even lighter and crunchier, using the Dome’s Steam Injector accessory. Our steam injector creates a moist environment in the oven, preventing the bread forming an outer crust before having the chance to fully rise. The result? A light and airy loaf that’s risen for longer and formed a crispier crust.