Gozney Arc XL - 8 Pies
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- Опубліковано 11 бер 2024
- My first pizza night with friends and family on the Gozney Arc XL. We did 8 pizzas this evening and had some delicious pies. There is a Gozney discount code below as well as a few affiliate links for other products used in the video.
Here is a discount link for 10% off of orders of $400+ at Gozney.com (I do get a $25 reward for each one used). Please enjoy: gozney.mention-me.com/m/ol/hl... - Mention "Jonathan Hardy" if asked for a name.
9 Inch Pizza Turning Peel - Wood Handle: amzn.to/43hNCAF
Stainless Steel Pizza Oven Stand: amzn.to/43dN1jm
12 Inch Natural Wood Pizza Peels: amzn.to/49PD2Dp
Your daughter/that little girl sounds so adorable! "Okay?" Haha!
Great video. Thanks for putting it together - always good to see real world usage (and real world background noise! 😂👍🏻). Enjoy 👌🏻
Thanks! Definitely real life happening here including parts that I just had to cut for too much real:)
@@HomeOfHardy 😂👍🏻. I have to do the same!!
Would suggest using a perforated peel for shooting it in the oven.. there’s so much flour on your wooden peel that is obviously burning on the stone :/
While cooking you turned the temp down to medium or low.
Do you then turn it back up to max between cooking pizzas to make it heat up again faster? Or do you keep it on low for the rest of the session?
In general I turn it up in between to return the stone to temperature but in my case there were two reasons why I was not always doing this - 1) with guests over and helping decorate the pizzas, we often did not have the next one immediately available so high makes it too hot in that time, and 2) if it was already hotter than I prefer I put it low to allow it to drop. That said, in looking at my overall results I plan to put it high and cook at a higher temp next time as my tops were cooking faster than the bottoms.
How long did you preheat your oven for? I have a 1st edition Dome, where I preheat for close to an hour at 700, and then turn the heat down to low when actually cooking so the top finishes at the same time as the bottom. Might be personal preference but I think the leopard spotting is missing from your pizzas
I agree that it did not have as much as I was hoping for. After cooking on this a few times I find within 30-40 minutes it is easily around 800 on the stone. I think between being distracted my recording video and guests I was not consistent enough with turning my flame down during the bake so the balance was off
@3:30 it sounds like you live next to a sewing factory in Singapore?
Everyone is advertising that Arc 16, especially Arc 14, will replace the Roccobox for small pizza businesses. I am convinced that Roccobox better maintains temperature after extended use, for example, 10-15 pizzas. Arc has a large opening and loses a lot of heat; there's much discussion about this. So far, only Vito has said he doesn't see Arc as a business oven! Can you conduct a test of Gozney Roccobox vs Gozney Arc from the perspective of pizza businesses, temperature maintenance, and the ability to bake pizzas consecutively?
Someone needs to make a door for the arc
Great question and I wish I was more qualified to help answer it. I do not have and have not owned a Roccbox - I just transitioned from an Ooni Fyra. Curious to hear what others say.
@@adamcain4603 - I've wondered if they will come out with one. The only accessory called out in their communications but not yet released is a mantel - I'm curious to see if they do a door as well. I was impressed with how well it did without one, but we'll see.
Harpland (on YT) made a video comparing (not the rocc tho) the Domes, which have small openings / doors, and Arc.
Watching it and other reviews gives you an idea that the way the Arc is build, it will for sure perform better than the rocc.
I had my doubts about the big opening, but the flame design and the fact that the stone will maintain a certain temp and heats up back to max super quick, makes the big opening irrelevant.
Some Dads cook did a comparison with the Ooni Karu and his experience was that the arc stone temp bounced back twice as fast as the Karu and got up to temp slightly faster even though the Karu has a door. He did also say that a third party is hopefully coming out with a door
Appreciate u sharing cooking multiple pizzas. (Impressive results) Sadly think I’ll b waiting for my black arc xl for a bit. Seems to be backordered😢
Sorry to hear that! The black one looks amazing and I hope they come back in stock soon!
Had you ordered already and they just haven't been able to send? If not, I did put a 10% off link in the description if it is useful when they come back in stock.
Some BBQ places have it in stock brother. Mine shipped yesterday and is arriving Friday. I ordered it Monday eve.
@@ro8144thanx, considering my options. Bought and paid for. Company I ordered from contacted Gozney today but no answer back yet.
What table do you have it on? Thanks posting the video...
Here is an affiliate link for it: amzn.to/43dN1jm - i used it with my Ooni before and it has help up well for much less than their stand. I may need to tighten my screws a bit but transparently, mine does lean a bit at times if I've been moving it around.
Great - thanks for the link!@@HomeOfHardy
I've been wanting to do a pear and brie pizza with cranberries and a balsamic reduction. After you pull it out, add micro greens. I made it as a sandwich but made a cranberry sauce that overpowered everything. Wondering if it would make a better pizza using whole cranberries scattered like the blueberries and light drops of the balsamic. At the end with the greens.
Sounds amazing! I have not done cranberries on pizza, but it sounds great.
Can you talk about the stand or table you use for your oven?
Here is an affiliate link for it: amzn.to/43dN1jm - i used it with my Ooni before and it has help up well for much less than their stand. I may need to tighten my screws a bit but transparently, mine does lean a bit at times if I've been moving it around.
So were those all pre made crusts?
No, sorry that was unclear - Artisan Bryan has a cookbook and a number of recipes. This was a sourdough crust I had started the day before. Ultimately it was not my favorite crust and I’m going to keep playing with it.
I absolutely love mine..thanks for the vid .
I used to use a wood peel then changed to a metal one I get away with almost no flour to launch the pizza
I'm looking forward to making the transition soon! Glad to hear it has made a big difference for you.
Thanks for posting Gozney Arc content, it helps me killing time until mine arrives 😅 why use so much semolina on the peel? As you can see it will burn on the hot stone giving a bitter taste to the dough. When i started backing pizza's in my roccbox i also uses way to much semolina. After pressing out my dough ball i shake off all access semolina, and also put just a very small amount on the pizza peel and it never sticks when launching the pizza in the oven. Also a metal peel with holes will help to not stick and remove access semolina/flour.
I did the same while waiting for mine - I hope yours comes soon! I really appreciate the tips! Still lots of learning to do! The extra semolina is probably partial a carry over from some sticky situations when waiting for my Ooni stone to get back up to temp. I have seen that most use the perforated peel for placement and have it on my wishlist for future purchase - it is helpful to understand how it has helped you.
@@HomeOfHardy i'm already 3 years into my pizza making/learning journey and still learning every baking session. I've watched allot of UA-cam content where i learn allot from and put that into practice when baking and finetuning it to my likings. On more tip; put your turning peel shortly in the flame to heat it up before turning, this way you have less change to ripp the bottom of the pizza, like with one of your pizza's. Enjoy your pizza journey!
I'm interested in comparing the Gozney Arc and Gozney Arc XL for pizza businesses and catering. Does the Arc hold temperature better and recover faster than the Gozney Arc XL? Also, comparing the Gozney Arc versus the Gozney Roccbox for business, with a bit more focus on the business vibe. Most reviews are geared towards home use and regurgitating data, without real restaurant experience. Even people buying for home use find added value knowing it can be used for commercial purposes. That's why everyone is asking for a comparison between the Gozney Roccbox and Gozney Arc!
I wish I could help more on this and agree these are important comparisons for that use. I’m ultimately a home chef and do not own the other ovens for comparison otherwise I would love to do so - I hope we will start seeing some of those soon!
The arc xl is the way to go, u can do 2 pizzas at a time...bigger is better for business...I have 1 for home use and it's awesome!
I just ordered the Arc XL. For about $100 more it seems like an easy decision. More room to work with, pretty much same heat up time and heat retention etc.
@@kbesner Congrats! Hopefully you used one of the deal codes too and got the price back down a bit!
@@HomeOfHardy I tried, wouldn't work for me, maybe doesn't work on the Canadian site?
The issue with the arc xl while it is a good oven at a great value, the new ooni that is coming out is a ridiculous value. It is 24" and has 4 spots to launch a pizza which means you can do an "unlimited" output without any heat loss. It's like having 4 ovens as it has 2 burners on either side. All for $999
It has the same side flame burners and looks like endgame as far as home pizza ovens go, at any price point.
I had not heard about that one and did do some coming around. That does sound amazing. That said, I love the look and feel of the Gozney and whole I had been initially disappointed that it would not hold two - I realized as a home cook, I never have two pies ready at once so it would not make a difference for me.
@@HomeOfHardy it's not about making two at a time. It's about being able to alternate between spots in the oven.
people assume that a thicker stone retains more heat, but at the end of the day 2 spots is infinitely better as you have no limit to how fast you can bake if you are only doing 1 at a time.
if you are baking 2 pizzas at a time or have a party where everyone builds their own pizza, you can do really high output
I think you use to much flour or semolina and it's burn in the oven. Buy a new pizza peel perforated and it's should help with burning
Definitely something I am working on!
Don't do the wood...there's no extra taste...wood is a hassle...u have the best one for the value...
I’m feeling confident for that with my pizza - I like the idea of doing it for my sourdough artisan breads but the Dutch oven method I use is working well for now:)
You lost me at Blueberry....
Haha - to each their own. We have a number of savory pizzas that we add fruit to including blackberries and pears.
I love using fig jam as a sweet component to balance out savory meats.@@HomeOfHardy