Unparalleled performance
Restaurant quality food in your own garden
Unlimited possibilities
Master an array of different cooking styles
Made simple
Engineered for ease of use, so you can enjoy the cooking
Multi-fuel
Choose wood-mied or dual fuel (wood and gas)
Meet the Dome
Make wood-fired cooking easy with The Dome, the world’s most versatile live-fire outdoor oven. Enjoy a professional grade outdoor oven engineered to be easy for beginners and exceptional for chefs. Roast, smoke, steam or bake. Super fast or low and slow. A wood-fired adventure, every time.
Multi-fuel
We believe wood-fired cooking is best, for taste and experience. The Dual Fuel model offers you the convenience of a built-in gas burner, allowing you to easily switch between fuel types and reach 500°C – all at the turn of a dial. Door sold as additional accessory.
Key features
Digital thermometer
Rely on precise temperature reading throughout, including two built in meat probes so that you know when your steak is ready to go.
Unbeatable heat retention
30mm double-layer stone floor and dense cavity insulation means it can reach higher temperatures, faster – and stays hotter.
Innovative air ventilation
Regulate the airflow travelling under your wood-fire to control the heat output from start to finish.
Quick Accessory Ready
Designed for versatility and limitless cooking possibilities, easily add a range of pioneering accessories to do more with Dome.
Steam injector
Create more moisture in the oven when baking bread. That means longer rising dough and even crispier crusts. Available as an additional accessory.
Premium Construction
Not only does Dome reach and hold 950F/500C, it’s built to last and look great for years of use thanks to our ceramic bonded outer coating.
Unlimited possibilities
Cook differently with the Dome
Neapolitan pizza
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.Â
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.
Live fire
Achieve unparalleled results with the powerful rolling wood-fired flame, cooking at temperatures up to 500°C 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 flavour from simple ingredients, only possible with a wood-fired oven.
Roast
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 290°C, with the air vent at 50% and adding wood less frequently.Â
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.
Slow roast / smoke
From slow roast pork butt with hickory smoke, to a shoulder of lamb with roasted vegetables. The possibilities are endless.Â
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.Â
And if you’re in the mood for something a little different, add in apple, maple or whisky oak smoking chips to the fire for extra flavour.
Bake and steam
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.Â
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.
Dome at home
