I subscribed to this guy’s channel when he had 78 followers ;) I hope you grow your channel. Very well done. I love the segment with your spouse. The vibe you have together is contagious!!
Buying or fabricating a door for the Arc XL will help to heat the oven in a shorter time. I always keep the door about 2 inches from the opening. It will hold the heat while, at the same time, allow oxygen to get in and help keep flame lit.
Funny you mention that, I just ordered a baffle door off Etsy yesterday made for the arc . Hope it’s good for these Canadian winters. Glad to know that it’s worked for you!
By the reaction when you called your wife she is pretty, you really can tell how much she loves you. Came for pizza and did not expect the wholesomeness
My wife bought me a OONI pro for the “wood” aspect, I added propane burners..made good and bad pies in it.. got a “Sam’s club” “16 gas oven with a rotating stone..gotta say I do love them both.. but the DOUGH is where ur pizza sets itself apart..and temp control
This is exactly the same when going from a 500$ espresso machine to a 2500$ espresso machine. With the same beans, same grinder, same routine the espresso might come out the exact same. The experience is what makes the higer budget machines worth it (or not).
For your first video I'm impressed on the production of the content! Well shot, simple yet informational content. Congrats on the new channel. Have my sub for sure!
My wife bought me a OONI pro for the “wood” aspect, I added propane burners..made good and bad pies in it.. got a “Sam’s club” “16 gas oven with a rotating stone..gotta say I do love them both.. but the DOUGH is where ur pizza sets itself apart..
I would hazard an uneducated guess that the larger surface area of the Gozney meant it couldn't hold a higher temp as well as the smaller oven. Bigger area to keep warm and there is a bigger opening at the front to let cold air in. Great vid!
I believe you are right. The gozney has a larger stone, and it has a larger opening. I'm going to invest in a baffle door for the oven for these Canadian winters. Thanks for watching Matt!
@@alexspizzapiesdid you temp the Gozney all the way in the back? One of the advantages of the Arc is that it is very deep so you can launch the pizza far from the door if it's cooler in the front. Also, the thermometer measures the temp at the bottom of the stone, a cooler temp on top may mean it's not fully saturated with heat. It "should" eventually match the temp with your gun, but I don't have one so I don't know if that's true.
I didn’t realize that the Gosney was measuring the temperature on the bottom of the stone, but that makes a ton of sense! I did find that it was definitely warmer towards the back, I’ll make sure to launch the pizza deeper next time, that plus let it pre heat longer. Thanks for that!
Gozney stone has way more thermal mass. It will take longer to reach stable temp but it will hold that higher temp better between pizzas once it is fully heated (top of stone same temp as bottom of stone)
I own the Arc XL from Gozney and Koda 16 from ooni. If your budget doesn't stretch to the Gozney or Ooni ovens, don't panic. As long as you practice and are patient, and the oven you have gets to the required temp for the style of pizza you want to achieve, the taste isn't going to change between the ovens very much if at all. The higher priced ovens are going to give you improvements in other areas like ease of use, heat retention and insulation, higher build quality, and after sales support. Gozney is a standout in all those areas, in my opinion (which isn't worth much, so take everything I say with a grain of salt.) ¯\_(ツ)_/¯ As long as you practice and learn your oven, where its hotspots are, and its sweet spots in terms of temperatures, you will be able to get great pizzas out of it. The place to spend the most time and effort is on all the stuff that *isn't* the oven - Your dough, stretching techniques, placing or launching the pizzas. Great video Alex.
Agree with you 1000%! Thanks Paul for watching! Between the Koda and Gozney, which one do you find yourself using more? I debated for ages between the two before making the plunge on the arc.
@@alexspizzapies I really like both, but the Gozney is the better oven (just me personally.) The Koda is much more easily transportable though, so if its something you take camping, or need to put away after every cook, the Koda might be the better choice.
I've had an Alfa Moderno Portable for a few weeks and I think having the flame on the side makes it very easy to use. This is my first pizza oven, and there was basically zero learning curve. I've yet to burn a pizza. My biggest issue has been accidentally pushing the pizza into the back wall when trying to pick it up. If the flame was in the back, that would have been burnt to a crisp instead of just flat on one side.
Wow that is a really good point that I didn’t even think about for this video, I’ve burnt so many pizzas that way with the cheaper oven. Thanks for watching and enjoy your oven!
@RealFakePizza San Marzano, Martelli brand. I love hand crushing and the big chunks really let the flavour stand out. Probably more of a preference though on chunky vs smooth sauce.
Don't know how this came up on my feed with only 40 subs etc. but it was defo suited for me aha considering I have literally been weighing up this decision recently! Unrelated note but did you tell your wife you're rich or something cos you're defo punching mate ;)
@alexspizzapies I've been weighing up a few like that recently honestly mate, just the whole expensive Vs cheap range including oonis Vs knock offs so you gave us some good food for thought Glad to hear tho pal! All the best from the UK
I have not done that yet, but will definitely give that a try. 40% of my dough is 00 four which allows me to extend the cook time and keep it in longer so I can usually get rid of that uncooked issue. That combined with not overdoing toppings when making neo pizzas. But it’s not foolproof. Thanks for watching!
the biggest mistake in all the video that I am seeing like this one is to make the pizza the same way in both.... same flame level, same or very close preheating time, remove the pizza at the same time and so on.... you should always make the pizza on the ideal way for the oven you are using.... in the second time the Gozney was obviously undercooked on the bottom, not raw, but very pale
@@alexspizzapies I am only saying that because is kind of a trend, always trying to make the "cheapest" product comfortable and the expensive one with some kind of restrictions, obviously if one is taking 20min to be ready and make this quality of pizzas and the other one 45min and it's little bit better the time difference need to be taken in considaration. Another thing that you can do in your next video is making like 2 pizzas in a row on each oven and see, in this case with the same amount of wait time (maybe just the time needed to make a new pizza), and see the retention heat on each oven and the quality each pizzas in result of it.
I subscribed to this guy’s channel when he had 78 followers ;) I hope you grow your channel. Very well done. I love the segment with your spouse. The vibe you have together is contagious!!
Buying or fabricating a door for the Arc XL will help to heat the oven in a shorter time. I always keep the door about 2 inches from the opening. It will hold the heat while, at the same time, allow oxygen to get in and help keep flame lit.
Funny you mention that, I just ordered a baffle door off Etsy yesterday made for the arc . Hope it’s good for these Canadian winters. Glad to know that it’s worked for you!
Absolutely no idea how this came up for me, but I have actually been looking at pizza ovens 😂! Great video 👍🏻
The algorithm knows haha. Thanks for watching! If you ever have any questions lmk 🙂
By the reaction when you called your wife she is pretty, you really can tell how much she loves you. Came for pizza and did not expect the wholesomeness
My wife bought me a OONI pro for the “wood” aspect, I added propane burners..made good and bad pies in it.. got a “Sam’s club” “16 gas oven with a rotating stone..gotta say I do love them both.. but the DOUGH is where ur pizza sets itself apart..and temp control
This is exactly the same when going from a 500$ espresso machine to a 2500$ espresso machine.
With the same beans, same grinder, same routine the espresso might come out the exact same.
The experience is what makes the higer budget machines worth it (or not).
For your first video I'm impressed on the production of the content! Well shot, simple yet informational content. Congrats on the new channel. Have my sub for sure!
Thanks so much for the kind words and the sub, appreciate it!
My wife bought me a OONI pro for the “wood” aspect, I added propane burners..made good and bad pies in it.. got a “Sam’s club” “16 gas oven with a rotating stone..gotta say I do love them both.. but the DOUGH is where ur pizza sets itself apart..
I would hazard an uneducated guess that the larger surface area of the Gozney meant it couldn't hold a higher temp as well as the smaller oven. Bigger area to keep warm and there is a bigger opening at the front to let cold air in. Great vid!
I believe you are right. The gozney has a larger stone, and it has a larger opening. I'm going to invest in a baffle door for the oven for these Canadian winters. Thanks for watching Matt!
@@alexspizzapiesdid you temp the Gozney all the way in the back? One of the advantages of the Arc is that it is very deep so you can launch the pizza far from the door if it's cooler in the front. Also, the thermometer measures the temp at the bottom of the stone, a cooler temp on top may mean it's not fully saturated with heat. It "should" eventually match the temp with your gun, but I don't have one so I don't know if that's true.
I didn’t realize that the Gosney was measuring the temperature on the bottom of the stone, but that makes a ton of sense! I did find that it was definitely warmer towards the back, I’ll make sure to launch the pizza deeper next time, that plus let it pre heat longer. Thanks for that!
Gozney stone has way more thermal mass. It will take longer to reach stable temp but it will hold that higher temp better between pizzas once it is fully heated (top of stone same temp as bottom of stone)
I own the Arc XL from Gozney and Koda 16 from ooni. If your budget doesn't stretch to the Gozney or Ooni ovens, don't panic. As long as you practice and are patient, and the oven you have gets to the required temp for the style of pizza you want to achieve, the taste isn't going to change between the ovens very much if at all. The higher priced ovens are going to give you improvements in other areas like ease of use, heat retention and insulation, higher build quality, and after sales support. Gozney is a standout in all those areas, in my opinion (which isn't worth much, so take everything I say with a grain of salt.) ¯\_(ツ)_/¯
As long as you practice and learn your oven, where its hotspots are, and its sweet spots in terms of temperatures, you will be able to get great pizzas out of it. The place to spend the most time and effort is on all the stuff that *isn't* the oven - Your dough, stretching techniques, placing or launching the pizzas.
Great video Alex.
Agree with you 1000%! Thanks Paul for watching! Between the Koda and Gozney, which one do you find yourself using more? I debated for ages between the two before making the plunge on the arc.
@@alexspizzapies I really like both, but the Gozney is the better oven (just me personally.) The Koda is much more easily transportable though, so if its something you take camping, or need to put away after every cook, the Koda might be the better choice.
I've had an Alfa Moderno Portable for a few weeks and I think having the flame on the side makes it very easy to use. This is my first pizza oven, and there was basically zero learning curve. I've yet to burn a pizza. My biggest issue has been accidentally pushing the pizza into the back wall when trying to pick it up. If the flame was in the back, that would have been burnt to a crisp instead of just flat on one side.
Wow that is a really good point that I didn’t even think about for this video, I’ve burnt so many pizzas that way with the cheaper oven. Thanks for watching and enjoy your oven!
Great video Alex, I'm looking to get the gozney Arc as well. Also subscribed!
Thank you! Subbed right back at ya, love your channel 🍕
@@alexspizzapies Looking forward to your next vid .... what do you have planned next.
Iunno man, you're very skilled that you could probably make amazing pizza off a hot summer sidewalk and I doubt anyone would notice haha. 😅
@@SamPenStudios the next video: sidewalk cooked pizza vs $10,000 pizza oven, can you taste the difference? lol. Thanks for watching!
There’s wholewheat dough pizza, then there’s “wholesome” dough pizza.
Best comment award goes to you! Had to share that one with my wife. Thanks so much for watching friend.
Good vid pal. ;) I'm planning to do a similar comparison video when my Dome arrives.
What kind of tomato you use, looked a bit chunky?
@RealFakePizza San Marzano, Martelli brand. I love hand crushing and the big chunks really let the flavour stand out. Probably more of a preference though on chunky vs smooth sauce.
@@alexspizzapies That's a good brand, so it should taste great 🙂 Yeah, sauce thickness and amount is definitely a personal preference.
Don't know how this came up on my feed with only 40 subs etc. but it was defo suited for me aha considering I have literally been weighing up this decision recently!
Unrelated note but did you tell your wife you're rich or something cos you're defo punching mate ;)
@@davidkelly1507 If you are thinking of the Gozney it’s absolutely fantastic. Your comment made my whole day, thank you!
@alexspizzapies I've been weighing up a few like that recently honestly mate, just the whole expensive Vs cheap range including oonis Vs knock offs so you gave us some good food for thought
Glad to hear tho pal! All the best from the UK
Have you ever par baked the dough for a couple minutes before adding the toppings? I don't care for thin floppy uncooked centers.
I have not done that yet, but will definitely give that a try. 40% of my dough is 00 four which allows me to extend the cook time and keep it in longer so I can usually get rid of that uncooked issue. That combined with not overdoing toppings when making neo pizzas. But it’s not foolproof. Thanks for watching!
I have, it depends on the type of pizza ur making..
buy a halo versa, and it'll never burn
Oh yeah she knows..
the biggest mistake in all the video that I am seeing like this one is to make the pizza the same way in both.... same flame level, same or very close preheating time, remove the pizza at the same time and so on.... you should always make the pizza on the ideal way for the oven you are using.... in the second time the Gozney was obviously undercooked on the bottom, not raw, but very pale
Thanks for the feedback! I’m definitely inspired to make another video in the near future that can be a bit more controlled like you said. Cheers
@@alexspizzapies I am only saying that because is kind of a trend, always trying to make the "cheapest" product comfortable and the expensive one with some kind of restrictions, obviously if one is taking 20min to be ready and make this quality of pizzas and the other one 45min and it's little bit better the time difference need to be taken in considaration.
Another thing that you can do in your next video is making like 2 pizzas in a row on each oven and see, in this case with the same amount of wait time (maybe just the time needed to make a new pizza), and see the retention heat on each oven and the quality each pizzas in result of it.
All trash, try a pizza on a smoker. Good vid bud!
Now that’s something I gotta try!! Thanks friend