Gozney Tread Pizza Oven: A Comprehensive Review

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Gozney has introduced a highly anticipated portable pizza oven called the Tread. Leading up to its release, discussions on platforms like Reddit intensified, fueled by speculation and even alleged “leaked” images that heightened interest among pizza enthusiasts.

The moment has arrived, and several months ahead of its official launch, I had the opportunity to test a press sample of the Tread. I ventured out into the biting cold of New England winters, whipping up pizzas and trying my hand at roasting chicken to ascertain whether this compact, portable oven lives up to the hype.

The Tests

Serious Eats / Grace Kelly

Heating Performance Test: I measured the time it took for the Gozney Tread to reach 900°F using an infrared thermometer, checking the temperature across different regions within the oven.
Portability Evaluation: I tested its portability by packing the oven and stand into my compact car for a 35-minute drive to my in-law’s residence.
Neapolitan Pizza Creation: After setting the pizza oven on its dedicated stand, I prepared Neapolitan-style pizzas, including pepperoni and fig-ricotta varieties.
Chicken Roasting Test: To explore the oven’s versatility, I followed a recipe to roast chicken leg quarters, demonstrating that the Gozney Tread can handle more than just pizza— per Gozney’s claims.

Insights Gained

The Gozney Tread Heats Up Rapidly

Serious Eats / Grace Kelly

During the pizza baking test, the stone temperature soared to an average of 980°F after a mere 30 minutes of preheating. Even after dialing down the heat, I had to skilfully rotate the pizzas to prevent the cheese and crust from burning due to the intense heat from the oven’s flame. Consistent with my heating speed assessment, the oven achieved 962°F in just 25 minutes.

The Tread’s impressive heating ability can be attributed to its compact construction, requiring less time to heat up compared to larger ovens. This characteristic is particularly beneficial for crafting Neapolitan pizzas, which demand high temperatures for quick cooking. However, if you’re looking to prepare dishes that require different heat management, such as roasting chicken, some adjustments are necessary; I found covering the chicken with aluminum foil was crucial to avoiding charring. Ultimately, the chicken turned out beautifully, crispy on the outside while remaining juicy inside, making it ideal for serving with roasted potatoes.

Portability at Its Best

Serious Eats / Grace Kelly

If you’re familiar with Gozney, the Tread may remind you of the Arc and the Dome, especially with its similar flame shape. However, the Tread’s design emphasizes portability, being smaller and lighter. While the Arc has a larger internal diameter of around 15 inches, the Tread measures closer to 12 inches. This necessitates making smaller pizzas, but aids its portability. The Tread’s external dimensions are also reduced, measuring 16.5 by 19.1 by 12.6 inches compared to the Arc’s 19 by 22 by 13.5 inches. With a weight of only 29.7 pounds, it is significantly lighter than the Arc (47.5 pounds). However, when packed into the Tread Venture bag, it can be somewhat cumbersome to handle. The bag offers great protection for storage and transportation, but using the oven independently is more manageable.

Unique Quadruped Stand Design

Serious Eats / Grace Kelly

My father-in-law, a carpenter, pointed out that his stable stacking tables employ a tripod design, which guarantees an even surface on uneven ground. He was curious about why Gozney chose a four-legged design for the Venture stand (sold separately). Interestingly, while I didn’t experience any wobbling issues on various surfaces, Gozney’s stand is equipped with adjustable legs and a built-in level, making it easy to stabilize the oven.

Overall Evaluation

The Gozney Tread impressively stands out as an excellent portable pizza oven. It features a 12.4-inch opening and a 12.2-inch internal width, making it particularly suitable for smaller pizzas. The compact size enhances its portability, and the top racks facilitate easy movement.

While it excels at creating Neapolitan pizzas, it also proves capable of preparing a variety of dishes, including roasted chicken and seared meats. The Tread reaches exceptionally high temperatures, so careful monitoring is essential to avoid burning your culinary creations.

Is the Tread worth the investment? That depends on your usage. If you’re an outdoor enthusiast who enjoys making pizzas while camping, or if you want to impress friends with creative toppings, this oven could be a fantastic addition.

Nonetheless, it’s essential to note that there are alternatives like the Ooni Koda 12, which weighs slightly less and offers a similar experience at a lower price point—$100 less and heating to temperature in around 15 minutes. Although the Tread offers advanced features, it’s advised for those prioritizing portability and ease of use.

Advantages

The Gozney Tread checks all the boxes: it is compact, heats quickly, and reaches high temperatures. It excels in crafting Neapolitan pizzas in no time, and its design facilitates easy transport and quick cooldowns. My testing involved Gozney’s Venture peel and turning peel, which proved effective due to their fit within the narrow opening of the Tread. Surprisingly, it also adeptly roasted chicken leg quarters, leading me to envision its potential for outdoor cooking.

Drawbacks

One shortcoming I encountered was the difficulty in controlling the flame size. Even at the lowest setting, the heat could be quite intense. The small cooking surface requires skill in maneuvering pizzas, and it would be beneficial to have designated hooks for handling your peels. Furthermore, while it competes well with other compact ovens like the Ooni Koda 12, the Tread’s price point is higher—$500 plus an additional $250 for the stand.

Specifications

External dimensions: 16.5 x 19.1 x 12.6 inches
Internal dimensions: 12.2 x 15 x 5.9 inches
Door size: 12.4 x 3.35 inches
Weight: 29.7 pounds
Warranty: 5 years

Expertise Credentials

Grace Kelly is a seasoned editor with extensive experience testing kitchen equipment. Her previous roles include testing at America’s Test Kitchen, along with practical experience in various culinary environments. In her evaluation of the Gozney Tread, Grace prepared Neapolitan pizzas and roasted chicken leg quarters while measuring the oven’s heating capabilities, bringing her rich expertise to the assessment.

Source
www.seriouseats.com