Home pizza ovens are booming across Australia, but buying one doesn’t guarantee great results. Learn why the Gozney Arc XL stands out, the common mistakes home cooks make, and how to get consistent, restaurant-style pizza at home.

Good beers. Great pizza. And a ripper backyard line-up. From Margherita with Bighead to spicy salami with Black Hops, here’s your ultimate Gold Coast beer and pizza pairing guide — perfect for birthdays, boys’ nights, or any reason to fire up the oven. Want to level it up? Book a private masterclass and let the good times roll.

Hosting a pizza night in the middle of a Gold Coast summer? Here’s how to keep it cool — from light, heat-proof dough to breezy toppings and backyard-ready setups. Poolside or party-style, this guide has everything you need to throw a relaxed, unforgettable pizza night.

Tried making Neapolitan pizza at home and ended up with a doughy disaster? You’re not alone. After teaching hundreds of pizza-lovers on the Gold Coast, I’ve pulled together the 10 questions I get asked most — from what flour to use to why your dough keeps tearing. Whether you're a weekend warrior or full-blown pizza nerd, this guide’s for you. No fluff, no gimmicks — just honest answers to help you get that light, blistered, flavour-packed crust you’ve been chasing.

Planning a hen’s night or pre-wedding celebration and keen to skip the cheesy clichés? Try something different — a private pizza masterclass in your own backyard. Led by Aussie-Italian dough maestro Luke Marino, it’s a hands-on, joy-filled night with proper Neapolitan pizza, good tunes, and even better vibes. No awkward games, no stress — just great food, a few laughs, and memories that’ll last longer than the bubbles in your prosecco.

Struggling with what to get the foodie in your life? A Marino & The Dough gift voucher is more than a present — it’s a hands-on pizza experience in their own home. With all the gear, expert guidance, and plenty of laughs, it’s the kind of gift they’ll talk about long after Christmas dinner.

Think pizza’s only for winter nights and wood-fired reds? Think again. These 7 fresh Aussie summer pizza toppings prove that hot-weather pizza is the real hero of the season. From prawns and chilli to mango and burrata, it’s time to put the BBQ away and fire up the oven instead.

Not all flour is created equal, especially when it comes to pizza. In this guide, Luke Marino breaks down what 00 flour really means, why protein content matters more than you think and which flours work best in Aussie kitchens and ovens. From Caputo to Molino, here’s how to pick the right base for your dough.

Pizza and wine should feel easy, not fancy. In this Aussie-Italian guide, we share no-stress pairings that work at home: Prosecco or Pinot Grigio with Margherita, Chianti or Nebbiolo for truffle mushrooms, Barossa Shiraz or Montepulciano with pepperoni heat, and textured whites like Fiano or Chardonnay for creamy, tomato-free pies. Grab a few bottles, mix and match, and let the table do the talking.

Mastering heat is just as crucial as getting the dough right in pizza-making. Whether you're using a wood-fired or gas oven, the right temperature creates the perfect crust and texture. Learn how different ovens work, and get expert tips to elevate your pizza-making at home.

Make this year’s work Christmas party one to remember with a private pizza masterclass, hosted by pizza masterchef Luke Marino. We bring the ovens, tools and fire to your space Brisbane or Gold Coast. Your team can get hands-on, make their own pizzas and finish the year with a proper celebration.

Join a Marino & The Dough pizza masterclass for a unique hands-on experience, where every detail is designed to bring people together through authentic pizza-making. From expert guidance on dough and toppings to the communal joy of sharing homemade pizza, it’s more than just a class—it’s a celebration of food, friendship, and fun. Book your masterclass today!