A family road trip, some questionable packing choices, and a pizza oven – what could possibly go wrong? We put the Gozney Tread Pizza Oven to the test in outback NSW.
The open road stretched ahead as we set off to Coonabarabran on our first family road trip in what feels like forever. In the back seat, our teens, no longer the compact creatures they once were, sprawled in a tangle of limbs and attitude. Meanwhile, the boot had morphed into a Tetris challenge of luggage, which, along with the usual necessities, had been somewhat swollen by Sugarpuff’s clothing situation. Seriously, I swear she’s packed enough outfits to cover her in the event of both a zombie apocalypse and a last minute invitation to the Met Gala. Of course, there’s also my son’s guitar, less an instrument and more an appendage at this point, surgically attached like some wooden umbilical cord that, if severed, might cause him to deflate.
Oh, and an entire pizza oven!
Wait, what? Yes, a pizza oven, but not just any pizza oven – the ultra-rugged, hyper-portable Gozney Tread Pizza Oven, because along with contemplating the cosmos and dodging emus in the Warrumbungles, we are planning on making pizza in the wild.
Mind you, as we pull up for the night, tired and hangry, I am sceptical. I mean, the idea of whipping up pizza in the dark, in the middle of the Aussie bush suddenly felt as ridiculous as wearing a ballgown to chop wood, particularly as our usual first-night camp food is more often of the fast and easy sausage sanga or jacket potato variety. But with a choice of pizza or cold canned beans, we readied the Tread.
Gozney Tread First impressions
Pitched as the world’s most portable pizza oven, the Gozney Tread Pizza Oven lives up to the hype. It’s lightweight, ultra-rugged, and built for adventure. Its compact design is a game-changer, with a sturdy frame and integrated carry handles that make it as easy to toss into the boot of a car as it is to carry.
Set-up proves so quick and easy and we’re plugged into a gas bottle and ready to rock in a few minutes. This means we have plenty of time for cooking and eating and require less time for swearing at instruction manuals. And, if you’re anything like me and have spent too many precious hours of your life assembling cooking equipment while daylight fades and stomachs growl, you’ll love being spared from that particular circle of outdoor cooking hell.
I’d pre-prepared a batch of homemade dough balls, more out of optimism than expectation, figuring if nothing else, we’d have an amusing culinary disaster on our hands. But the Tread had other plans. Once it reached its ideal cooking temperature (around 20 minutes), I prepared my first pizza on the placement peel and slid it into the flaming oven with a flick of the wrist that I have to say was worthy of an experienced pizzaiolo. 90 seconds later, in a blaze of bubbling cheese and smoky pepperoni, out came a perfect pizza, the Tread having turned my humble dough into a blistered, leopard-spotted crust.
Engineered for perfect pizza
The mechanics behind this pizza sorcery are deceptively simple yet brilliantly engineered. The Tread’s precision burner system creates a perfect microclimate of heat, with temperatures reaching well above 900°F. The propane-powered flame is positioned to create a rolling heat pattern that mimics traditional wood-fired ovens, complete with that subtle kiss of smoke.
Easy controls and a temperature gauge on the side of the Tread allows for precise temperature adjustments – the difference between lightly charred pizza perfection and cremation. And the insulated wall construction means the heat stays where it should – inside the oven – not scorching everything within a ten-foot radius.
The stone floor inside the oven absorbs and radiates heat upward to make the base crisp while the toppings melt and blister, makes the whole process pretty much idiot-proof.
Teen takeover
Which is handy, because by night two, my teenagers – who still don’t seem to be able to figure out how to load the dishwasher – had staged a coup, taking over pizza-making operations entirely. While their dough-rolling skills were questionable, their school drama classes came in handy as they tossed the dough in the air as if they knew what they were doing. Spoiler alert: they didn’t. But with a bit of trial and error, their dough was soon stretched and ready to be topped with sauce, mozzarella, and their favourite toppings.
To my surprise, they nailed the technique of turning the pizza with the peel and produced a pizza with the kind of charred, chewy crust and perfectly melted cheese that you’d expect to find in some tucked-away Italian trattoria.
Versatile outdoor cooking
The Tread isn’t just a magical pizza machine. Oh no, this little overachiever can do so much more. So, after we’d demolished enough pizza to feed a small village, we got experimental. There was skewered chicken and vegetables, seared beautifully under the open flame. And a crispy, flame-licked flatbread that was smothered in garlic and devoured in seconds.
The tread even delivered dessert, a skillet cookie, cooked in our regular cast iron camp skillet, which emerged gooey in the centre and crisp on the edges.
Added extras
The accessories that accompany the Tread elevate it from merely functional to genuinely inspired. The Venture Stand’s adjustable legs feature a built-in level, ensuring stability no matter how uneven the terrain. The Roof Rack attachment serves as an improvised prep station – a small detail that makes an enormous difference when you’re working in places where counter space is an alien concept.
The attachable mantel adds extra stability for turning and checking our blistered and bubbling creations. And Gozney’s placement and turning peels – paddle-like tools that separate the amateurs from the pros – allowed for the confident slide-and-pirouette technique required to achieve a perfect crust.
Once you’re done cooking, the Tread cools down pretty quickly. Once it does, you can just give it a quick wipe-down, and it’s ready to pack away in its super convenient carry case, or for the next round. And of course, there’s always a next round. Once you’ve tasted what this thing can do, you’ll find yourself coming up with any excuse to fire it up again.
Topping tips
If you’re looking to take your at-home pizza game to the next level, here are a few of our go-to combinations that work wonders in the Tread!
Mediterranean Prawn Raff’s number one pizza pick is is a tomato-based pizza topped with prawns, confit garlic, onions, kalamata olives, and a blend of creamy mozzarella and tangy feta. The Gozney Tread ensures the crust crisps up beautifully while the toppings stay perfectly balanced. A sliver of lemon and fresh parsley finishes it off with a zesty freshness, and a sprinkle of chilli flakes adds just the right amount of heat.
Prosciutto & rocket We also love a simple pizza with sweet cherry tomatoes and mozzarella, finished out of the Tread with slices of prosciutto, a handful of fresh rocket for that peppery crunch and fresh prosciutto, peppery rocket, and a generous shaving of parmesan. The Tread oven’s consistent heat brings out the sweetness of the tomatoes and the perfect crisp on the prosciutto.
Mega Mushroom For the mushroom lovers, (that would be me), we’ve perfected a pizza with earthy mushrooms, melted mozzarella, and a hint of heat from chilli. The addition of fresh basil leaves right after baking gives the pizza an herbaceous, fragrant finish that pairs perfectly with the rich umami of the mushrooms.
Mega Margherita Another favourite is our twist on the Margherita. The tomato base is loaded with sweet semi-dried tomatoes, jammy confit garlic, and a light layer of mozzarella before cooking. Once out of the oven, we top it with stringy luscious stracciatella, fresh basil leaves, and a drizzle of olive oil—delivering that indulgent, creamy finish.
The verdict?
The Gozney Tread has been a game-changer, flipping the bird at boring campfire cooking and turning this former sceptic into a true believer, one blistered crust at a time.
Even back at home it has fast become our undisputed MVP of al fresco cooking, leaving our poor barbecue feeling neglected and turning our backyard into the neighbourhood pizza hot spot.
An award-winning travel writer and photographer, Aleney de Winter was fresh from school when she first set off to explore the far reaches of Australia with a two-man tent and a beaten-up Kingswood for company. Three decades, and two kids later, and she's still on the go, with her itchy-footed offspring in tow. 