Gozney Arc XL with Biscotto Stone Test
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- Опубліковано 7 чер 2024
- This is my second round testing out my new Biscotto Stone in my Gozney Arc XL Pizza Oven. Check out the links below if your looking to buy some great pizza making accessories.
For more info about my Gozney Pizza ovens
us.gozney.com/HARPLAND_PRODUC...
Biscotto Stone International
www.biscottostones.com
Wooden Dough Boards
Smaller / Less $ one
a.co/d/bvLbRS7
Larger more $ one
a.co/d/2jLRJMA
Wooden Dough Boards
Smaller / Less $ one
a.co/d/bvLbRS7
Larger more $ one
a.co/d/2jLRJMA
Italian Made Olive Oil / Copper Oil Cruet by GI Metal
amzn.to/3uzrUWV
Larger 2 Pint Version
a.co/d/aymqmev
DoughMate Artisan Dough Tray Kit
amzn.to/3f3SUqU
Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, (Pack of 4), 2.2 pound (pack of 4)
amzn.to/3wvlUiE
Antimo Caputo Semolina Flour 2.2 LB (Pack of 2) Bulk Italian Durum Semolina Flour - All Natural
amzn.to/3nnIjeh
Rubbermaid Brilliance Food Storage Container, Large, 9.6 Cup
amzn.to/3rv3X3P - Розваги
the temp on the display is still accurate, but it measures the underside of the stone, to indicate, how well the stone is heated through. the better the stone is heated on the underside, the faster the top side will heat up after a pizza is made. but the biscotto is much thicker, so it takes much more time to get the stone heated all the way to the buttom.
So uhh, you didn't discuss the difference in crust between the stock stone and the biscotto stone. Why should we buy this, or shouldn't we?
Thanks so much for watching! This wasn't a video to explain the ins and out of biscotto, for that one i would recommend my previous video and or also go to this link where they discuss the main benefits. I would stick with the factory stone until you get to a level where you want to start experimenting or if you need to replace it, etc. You can make great pizza on both, it's just some of the many tools of the trade. www.biscottostones.com/pages/benefits-of-biscotto-stones
Just a suggestion that you add the “recommend the biscotto only if you need to replace the stone” as a pinned comment, rather than leaving that conclusion buried as the second half of a response to a comment. The video itself has no comparative performance judgement, which I was kinda expecting.
My expectation would have been that the biscotto should have enabled the use of higher stone temperatures without burning the underside. I’m not sure whether that would be seen at a ‘mere’ 850F (450C)… which is normally OK with Cordierite, so I’m left feeling that you haven’t YET explored what difference it could bring when used as intended! Yes it means longer preheating (though you do have the door), and longer still to saturate the thicker biscotto for baking multiple pizzas in quick succession - though that is probably only relevant to those few in the catering trade.
Just a suggestion - heat the turning peel. Makes less chance of tearing through or catching on still-soft dough. Try it! 🙂
Dear Mr. Harpland,
an important video showing how to use a biscotto in the ARC XL - thank you!
The Mantel for the ARC XL was delivered in Germany this week. I think it's really great. One of the advantages mentioned was that it makes it easier to prepare meals in a pan.
And for New York Style Pizzas and Pizza Roma, you can also pull them out onto the oven shelf for a while.
Could you perhaps show a video here on UA-cam about how to use the oven shelf - thank you!
Thank you for watching! The mantel is one of the best accessories you can purchase for your oven! It really is one of the, "Must Have" add ons. have one on all of my other ovens, Gozney Dome and Pizza Party ovens. It makes everything easier and reduces the chance of dropping a pizza. I haven't been able to get one yet for my Arc XL but as soon as i have it i will make a video!
Just got mine. The sliver broke in 2 places but I finallymamaged to fit it in. It heats up well and cooks nicely too, but the last pizza was sticking to the stone a bit and got torn. Definitely need to get used to it. It also makes the oven's probe practically unusable.
125$ for shipping was painful!
Thank you so much for watching, the good thing about these stones are even if they crack or break they still work just as well. Did it crack while you were trying to put it in? If it was broken when it arrived, you can contact them and they’ll replace it with a certain amount of days, it was caused by shipping. Yeah, you’ll definitely need to get an infrared digital thermometer to gauge the stone temperature with this one.
@@HarplandProductions Yeah the sliver cracked while I was putting it in. The dimensions are very tight and it almost didn't even fit. But like you said, it's not really an issue.
How’s that Vevor mixer working out for you in the long term? Would you recommend someone buying one if they already have a KitchenAid stand mixer? That shot of your fresh basil reminded me that I need to plant my seeds. I’m late this year. I’m doing it tonight! Thanks for the reminder!!!!
The KitchenAid works great if you’re only making smaller batches of dough once in a while, but when you start making a lot of dough all the time then the spiral mixers definitely the way to go. It’s holding up so far.
Great stuff, thank you. Is there a big difference between the stones, in your opinion? I have the Gozney Dome. How do you think the Biscotto bakes differently?
The overall product isn't that difference in terms of the pizza, you can make great pizza with both types of stones. It's more about expanding techniques and being able to cook at higher heats, etc. end of the day it's like buying expense golf clubs, they don't make you a good golfer but the better you get the more you appreciate the better quality and the little details.
Matt,
Does Gozney still have the discount code that you mentioned in one of your videos ? I am about to pull the trigger on a dome.
I am sorry to say that i have been informed that Gozney will not be making any discount codes available due to extremely high demand and limited supply. That being said, if you do still decide to purchase one please consider using my affiliate link, it doesn't cost you a thing and really helps out my channel. Use the link in my bio
us.gozney.com/HARPLAND_PRODUCTIONS
Your dough board on the video is different than what you put the links. Where did you get your board with raised edges on three sides
I made that one! The links are for ones that I found that are similar
Which gas burner design do you prefer, arc or dome. Not counting the domes increased beefyness or features, but just the design of the flame.
It's hard to compare, my dome was one, if not the very first one shipped out in the states so it has the original / old design ignition and the newer models are better. That being said the functionality and the price of the Arc XL are hard to beat but i still like the looks of the Dome the best and i love how it's flame shoots straight up and rolls over the oven, it's the closest to a traditional Neapolitan pizza oven you will find for under $2,000
Where is the everdure station? I posted in the other vid about your temps. I see they are higher here. I need 875-900 on the stone or the bottom is soggy for a 70% hydration. Now if i use the stock stone 775-800 works great. Wonder why...maybe its the temp gun ha
My other pizza stations down in my patio, I have a handful of different set ups I used depending on which oven I’m using. Yeah you definitely need to use an infrared digital thermometer but 850°F is the sweet spot for any stone and or pizza oven for cooking Neapolitan pizza.
I know you love the tradition of turning and all but how do you think this same bake would have turned out in your Kiln? Great vids!
First off, thank you very much for watching! Short answer is, Yes it would have turned out great in the Kiln or really any of my ovens. The longer answer is that main difference in the ovens is over design and build quality, none of them are poorly built or cheap but the Kiln has more, "Gas Grill" type components which are ok but the burner and ignition are not on the same level as the Gozney ovens and the same goes for insulation and stone thickness, etc. All of this being said, you can make great pizza in all of them but i think that after some time the Gozney ovens will hold up better.
Thanks for getting back. I only mentioned because the dough was a bit more fragile and in the Kiln once launched, less risk of the turning peel messing it up.
Curious, what happened to the first pizza-for some reason you didn’t show the results? Also, from your current limited experience with the new stone, do you see any differences, and/or improvements over the Arc’s original stone?
I made 3 cups n total but just filmed the last one! I would only recommend it if you have to replace it
I am guessing the first one was a disaster. It looked like it was ready to break.
@@johngrasso2843 not a disaster, but it was definitely overproofed, and it wasn’t very round. That’s why I didn’t fiml it.
@@HarplandProductions filming mistakes adds value to your videos, great dos and donts rants...
Thks for getting back to me. But, you didn’t answer my question re the original stones’ performance vs the new Bisc stone. Would love to get your thoughts & experiences. Thks in advance!
I need to ask why you cut pizza with scissors. I’ve never seen anyone do that.
Hello Eric, first off thank you very much for watching and taking the time to reach out to me. Using scissors for cutting Neapolitan pizzas as relatively common the main reason is to be able to check out the structure of your dough when you use scissors it allows you to see into the crust to see if the gluten developed properly from extended fermentation when you use a pizza cutter or something like that, you just end up crushing it down so you can’t see into the crust. so if you’re just making pizza to eat it, you don’t really have to do it but for me I’m wanting to see how well the dough turned out to see if the crust properly filled up with air, etc.. Hope that answers your question.
@@HarplandProductions It does, actually, and it makes sense. It still looks pretty wild, but it makes sense.
Nice video! I am testing for the first time my Arc Xl. I have realized that 950°F bake the pizza so fast. May you recommend me your ideal temperature for making Neapolitan pizza style please?
Thanks for watching! I preheat the oven for minimum 30 minutes and I use an infrared laser thermometer to make sure the middle of the stones at least 750°F and then usually max at around 850 Fahrenheit
@@HarplandProductions Thanks Sr! I'll do that as well.
Hi, I was wondering if you’ve heard of the new Fat Tony pizza oven by Burnhard that they’re running a kickstarter campaign for. I have it on order and would love the opinion of an expert!
Hello and thanks for watching, If i were you i would probably reconsider the Fat Tony oven, from looking at and reading the specs it appears that it really wont be a professional / commercial grade pizza oven. My main concerns with this oven are that the stone thickness is not enough, the burner design is from a gas grill and not the best for pizza ovens (at least Neapolitan) and the insulation thickness. It does look like it will have some nice features but I would rather see them have a higher build quality than add features, etc. I am not sure what the final customer price will be but for this style of oven I wouldn't pay more than $400 and for that price the ooni koda is going to be a better option and if it's more that that then the Gozney Arc XL is going to me much better.
We all need how to clean the stone pleeeeeeasee
Absolutely, in the meantime, the easiest way to clean it is crank the heat up to high let it burn for at least an hour and gently scrape the stone with the front of your placement. Peel to get any of the extra bits off.
Difficult decision is the dome worth over twice the price with ability to cook with wood fire more than just pizza.
Yeah if you're just starting out and want a great oven and don't want to go over $1,000 then the Arc XL is the best option.
The real question is will you use the fire or are you just telling yourself maybe I will want to use fire. If only doing pizza no question and get a gas only oben, if one plans or needs lower temps for things like bread then sure but one has to be honest with themselves. For me I wanted a Dome but thought to myself what is it really doing for me as I bake amazing sour dough in my cast iron pot in my stove. If I really wanted to bake bread then I would build a bigger oven that I can drop in multiple breads at a time which I can then freeze for later as I don't think it's worth it to bake for an hour in a small oven like the dome but that's just me.