The Allure of Fire: Exploring Gas-Powered Cooking at Home

There’s a quiet kind of magic that comes with cooking over real heat.

The hiss as dough hits a blazing surface, the golden bubbles rising, the way intense heat coaxes deep flavour from the simplest ingredients. Gas-powered cooking isn’t just about convenience, it’s about control, rhythm, and the kind of results that bring people back to the table, slice after slice.

At Marino & The Dough, we’re grounded in real craft. That means respecting tradition while embracing tools that make artisan results possible at home. Gas-powered pizza ovens do just that, reaching serious temperatures, fast, and offering a clean, consistent flame that elevates every crust.

Whether you’re working in a courtyard, balcony, or even a compact patio, there are accessible ways to recreate the essence of Napoli using gas.

Why High Heat Matters

Gas ovens, like their wood-fired cousins, can hit 450°C or more. That intense, focused heat transforms your dough in under two minutes—creating a crisp, puffed base with airy crumb and those caramelised leopard spots we all crave.

The crust sets quickly, staying tender inside. Toppings blister just right. Tomato sauce sweetens, cheese melts with nuance, and basil oils bloom into the air. The end result? Pizza that feels layered, expressive, and deeply satisfying.

And with gas, you get precision—an ideal choice for home cooks who want repeatable, reliable heat without the setup of timber or charcoal.

Gas Pizza Ovens We Love

Here are a few top-rated gas-powered ovens, well-suited to Australian homes:

• Ooni Koda 16
  Sleek and ultra-portable, it heats up in 20 minutes and fits a large pizza. Ideal for beginners and enthusiasts alike.

• Gozney Roccbox (Gas version)
  A favourite for its durability and insulation. Delivers professional results with little learning curve.

• Gozney Arc XL The Arc XL reaches high temps fast, offering consistent, restaurant-quality bakes. Its wider mouth and generous stone space make it a favourite for larger gatherings and keen home pizzaioli chasing that signature leopard-spotted crust.

• Alfa Brio
  Italian-designed with modern flair. Great for entertainers looking for both performance and beauty.
  

All are widely available through Australian specialty retailers and designed for easy setup in small outdoor spaces.

Indoor? Still Possible.

No outdoor space? No worries. You can still emulate much of the artisan technique in a standard kitchen oven.

• Use a pizza steel or stone for even heat transfer.

• Preheat thoroughly—at least 45 minutes on your oven’s highest setting.

• Broiler finish to char the top and add that Neapolitan touch.

• Focus on hydration and fermentation, especially a 24–72 hour cold proof for deeper flavour and better texture.
  

The Atmosphere Still Matters

Great pizza is never just about the oven. It’s about the mood you create.
The pace. The people. The smell of the dough, the hum of conversation, and the shared joy of pulling something beautiful from the heat and placing it at the centre of the table.

At Marino & The Dough, every masterclass channels that spirit, whether it's a birthday, a hens’ night, or simply friends coming together. We focus on what matters: the craft, the connection, and the experience of making pizza with your hands and your heart.

Craft Takes Care

Whether you're using gas or fire, pizza making is a rhythm. It’s not about perfection, it’s    about presence. Let the dough guide you. Use your senses. Be patient with the process.

The Marino & The Dough Experience

Want to bring the craft home? Our private masterclasses are perfect for 6–10 guests and include everything you need—from gear and guidance to Luke Marino’s expert technique. Gas-powered ovens bring the heat, and you bring the people.

Because the best pizza doesn’t start in the oven. It starts in your hands.