Can a high-performance air fryer withstand the brute force of a traditional oven when it comes to Neapolitan pizza and crispy sourdough rolls? I decided to test this with the Typhur Dome 2 — a sleek, smart countertop oven—and my trusty full-sized oven, equipped with a baking steel and a roaring broiler. What happened surprised even me.
In this head-to-head bake-off, I made my go-to Neapolitan-style pizza and signature sourdough rolls in both the Dome 2 and my home oven. I wanted to see if modern kitchen tech can compete with the intense heat and firepower of a conventional setup. Spoiler alert: the results weren’t what I expected.
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Meet the Challenger: Typhur Dome 2 Smart Oven
The Typhur Dome 2 is no ordinary air fryer. It’s a countertop oven with real culinary ambitions — fast heat-up times, high-powered convection, and laser-precise temperature control. Its max temperature sits at 230°C (450°F), and while that’s not wood-fired pizza oven territory, it’s still a solid figure for most baking and roasting tasks.
But here’s the curveball: the pizza program caps out at 200°C (400°F). That seemed like an odd design choice, so naturally, I had to find out how much of a difference those extra 30°C (54°F) might make — especially when aiming for a properly blistered Neapolitan crust.
Pizza Showdown: Air Fryer vs Oven for Pizza
The Air Fryer Pizza Attempt (Typhur Dome 2)
With the Typhur Dome 2 set to its built-in pizza program, I slid in my hand-shaped dough topped with a simple San Marzano tomato sauce, fresh mozzarella, oregano, and basil. I used semolina on the peel to prevent sticking (a little trick I swear by).
After baking, the result? A beautifully crisp base, golden cheese, and a well-structured crust. Honestly, it tasted better than most homemade pizzas I’ve had. Still, I couldn’t shake the feeling that bumping the temp to 230°C (450°F) could’ve taken it from good to great.
The Traditional Oven Method
Then came my home oven, blazing at 300°C (572°F) with the broiler maxed out and a preheated baking steel humming with heat. After five minutes, I pulled out the pie — a bit too dark on the crust, but those leopard spots? Chef’s kiss.
The bottom was ultra-crispy, the flavor deeply caramelized, and the overall texture? Spot-on. This was dangerously close to wood-fired quality, right from my kitchen.
Verdict on Pizza:
- Typhur Dome 2: Great flavor and surprisingly crisp, but slightly held back by the temp cap.
- Home Oven: Nearly unbeatable with the right setup, despite minor over-baking.
Roll Battle: Crispy Sourdough in Two Ovens
Typhur Dome 2 Rolls
Both ovens were set to 230°C (450°F) for my sourdough rolls. But the Typhur’s aggressive top heat and powerful fan caused the rolls to brown rapidly. Without a ramekin for steam (there just wasn’t space), I had to skip that part of the bake.
After 20 minutes, I pulled them early — they looked dark but not burned. Surprisingly, the flavor and texture were just fine. The crumb was open and airy, and the crust had that rustic charm I love.
Rolls from the Standard Oven
In contrast, my home oven allowed me to bake the rolls with steam. I added boiling water to a tray for the first 10 minutes, then removed it to finish the bake. The rolls turned out golden, crackly, and picture-perfect.
Verdict on Rolls:
- Typhur Dome 2: Slightly over-browned but solid flavor and texture.
- Home Oven: Even baking, perfect crust, and full steam effect.
Final Thoughts: Smart Oven or Traditional Setup?
This little experiment opened my eyes. The Typhur Dome 2 held its own in both tests — not only producing a respectable Neapolitan pizza at home but also baking crispy sourdough rolls that didn’t taste far off from the real deal.
That said, if you’re after the absolute best results and have a conventional oven with a broiler and baking steel, it’s still king. The intensity and flexibility just can’t be matched — at least not yet.
But for small kitchens, dorms, or anyone who loves precision baking, the Dome 2 is a serious contender. It could become a valuable tool in your pizza night arsenal with a few manual adjustments.
Try the Typhur Dome 2 for Yourself
Curious about how the Typhur Dome 2 performs in your own kitchen? Whether you’re short on space or just love dialing in precision bakes, this smart countertop oven might surprise you.
Click here to check out the Typhur Dome 2
There’s a discount waiting at that link if you’re ready to give it a try.
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This article compares a high-performance air fryer to a traditional oven for making Neapolitan pizza and sourdough rolls. If you found it interesting, please consider sharing it with like-minded pizza geeks, home bakers, and food lovers on social media.
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Neopolitan Pizza
Equipment
- typhur dome 2 or other air fryer
Ingredients
Dough
- 250 g bread flour
- 50 g semolina
- 6 g salt
- 4 g instant yeast
- 192 g water
Pizza Sauce
- canned tomatoes d.o.p san marzano is the best
- salt
- dried oregano
- fresh basil
Extra
- semolina for dusting
- fresh mozzarella
- other toppings
Instructions
- In a bowl, mix the flours, yeast, and salt.
- Add the water and stir until a dough forms, then knead until smooth.
- Let it rise in a greased container until doubled in size, about 2 hours.
- Divide the dough into two equal balls, place them in a container, and refrigerate for at least 2 hours (up to 48 hours).
- Meanwhile, blend the canned tomatoes with salt, dried oregano, and basil to make a quick sauce.
- When ready to bake, sprinkle semolina on your pizza peel and shape one dough ball into a round. Add a thin layer of sauce and your toppings.
- Preheat your oven or smart air fryer (like the Typhur Dome 2) to its highest temperature — around 230–300°C (450–572°F). Bake the pizza until the crust is golden and bubbly, usually 4–7 minutes, depending on your oven.
- Slice and enjoy while it’s hot!
Video
FAQ about pizza and homemade rolls in the air fryer
Can you make Neapolitan pizza in an air fryer?
Yes, you can! A high-performance smart countertop oven like the Typhur Dome 2 can get surprisingly close to authentic Neapolitan results. While it may not reach the extreme heat of a traditional pizza oven, it can still produce a blistered crust and melty cheese when tweaked manually.
Is a regular oven better than an air fryer for pizza?
For Neapolitan pizza at home, a traditional oven with a baking steel and broiler set to high heat (around 300°C / 572°F) will usually outperform an air fryer. It provides better oven spring, caramelization, and crispiness — especially with the help of steam or broiling.
What temperature is best for pizza in the Typhur Dome 2?
The Typhur Dome 2’s built-in pizza program runs at 200°C (400°F), which is decent for a homemade pizza. However, using its manual settings to reach 230°C (450°F) can give you a much crisper crust and better oven performance overall.
Can you bake sourdough rolls in an air fryer?
Absolutely. The Typhur Dome 2 did a great job baking crispy sourdough rolls, though its powerful top heat can brown the crust quickly. For best results, reduce the temperature slightly (to around 210°C / 410°F) and keep an eye on them toward the end.
Do I need steam to bake good rolls?
Steam helps develop a crisp, shiny crust on breads and rolls. Traditional ovens make this easier by letting you add water to a hot pan. With smart ovens like the Typhur Dome 2, it’s trickier unless you have a small steam-compatible container. Still, good results are possible even without steam.
Is the Typhur Dome 2 worth it for baking?
If you have limited space or love experimenting with smart countertop ovens, the Typhur Dome 2 is a powerful and flexible tool. It’s not a full replacement for a traditional setup, but it holds up impressively for pizza, rolls, and more.
