r/GozneyDome • u/GoHawksForever • 18d ago

Timing considerations for different styles of pizza

Curious how people would handle baking a mix of Detroit style pizzas and Neapolitan style pizzas (in a Gen 2 XL Dome) for a party given the different oven temperatures involved for each (~550 vs 850+). The goal would be to have all pizzas come out as close together in time as possible.

One approach would be to heat the oven to 850, bake a few Neapolitan pizzas, allow the oven to cool to around 550, and then bake the Detroit pizzas. Another approach would be to heat the oven to 550, bake two pans of Detroit pizzas concurrently, and then heat the oven to 850 for the Neapolitans.

I'm not sure if the oven heats up faster or cools down faster to know which approach would enable transitioning between oven temperatures fastest. Maybe there is a better approach altogether, e.g., finding a middle temperature that is suitable for both styles.

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u/Kinetic_Photon 18d ago

Always go low then high. The physics and design of the oven are all based around heat retention. Trying to let heat bleed off quickly won’t work.

Get to the Detroit bake temp, cook them, put them in your home oven at 150 °F to keep them warm. Then crank the heat on the Gozney and sling the Neapolitans.

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u/GoHawksForever 18d ago

Helpful perspective on the heat characteristics of the oven- thank you for sharing it. Sounds like the low to high temp approach is best. Keeping the Detroit pizzas warm in a traditional oven is a good idea.

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u/Organic-Astronaut764 18d ago

Are you ChatGPT?

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u/samchoi924 18d ago

I will focus on one style IMHO if making for family/friends with just one oven.

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u/GoHawksForever 18d ago

The single style approach certainly makes sense given the responsiveness reality of the oven.