Gozney ARC XL In Depth Review With 16' & 12' Neapolitan Pizza
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- Опубліковано 15 тра 2024
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Today i finally Received the new gozney Arc xl (i have requested this pizza oven from the company) "no one pay me to do this review! so it's an honest in depth review of this pizza oven and i give a real hard test with 2 neapolitan Pizzas one was 16' and one 12' what's your vote?
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your vote of my HONEST review??
Great, thank you.
looks good, putting a Biscotto di sorrento instead in of the floor it comes with might give it that extra quality!
Great as usual!!
Loved it! Fun fact: just hours before you uploaded the video I searched if you have a video with the gozney arc and found nothing. Now I found this video 😃
Pretty good y'all just look good on camera for 300 on BBQ bros they have one that looks like this but the stone auto rotate and has a burner under the stone
Being an Italian American that lives in both countries, and who loves pizza more than anything, it makes me very happy to see your continuing success!
--- VIVA VITO IACOPELLI --- IL PIÙ GRANDE PIZZAIOLO DEL MONDO
My favorite pizza chef reviewing a new pizza oven 😍
Thanks for the video 👍
I always enjoy your videos and have learnt a lot from you , your the best good buddy. If I was going to buy a Gozney which one do u recommend
Great review. At that cooking temp really need a Biscotto floor = 10/10. thanks for the review Vito.
Great review. Looks like a outstanding product
Back to basics, back to our favorite format... To home videos with gas/wood ovens and not industrial electric super professional ovens. Great to see you back again Vito!
Thank you for your great Video!!!
Could you inform us whether there are any changes in color on the outside of the oven? It appears in the video that there are slightly different colors on the left and right sides of the oven.
Fantastic review. Thank you Vito
Glad you liked it!
I like that it is placed between the roccbox and the dome. The dome is way too expensive for us, but the arc might be the way to go!
@Vito - On your next review, please make 3x 12” pizzas in a row and compare the under crust to find the recommended heat recovery time between pizzas.
Yes I’m planning too
Yes, please do that!! Even with more pizzas, like 5-6 if you can. Could we use this oven for a pizza truck for example? Thanks!!
@@Scheny-Dev I don't believe you can use this one comercially for a few reasons.
For a small pizza catering of 60-70 pizzas maximum, which oven would you recommend? Two Gozney Roccoboxes, Gozney Arc XL, Pizza Party Emozione, or some other? The Gozney Arc XL has a very large opening, and I'm afraid it will lose a lot of heat, and I'm not sure how it will perform after baking several dozen pizzas!
For pizza catering, Gozney Roccobox vs Gozney Arc? Honestly? I see many comments that Roccobox better maintains temperature after baking a larger number of pizzas in succession!
I have a wood fired oven and would not give up. However, if I lived in an apartment with balcony or a small house with back yard this does look like something I would purchase.
That's the benefit of the dome over this one. you can utilize multiple sources. wood, gas, or propane?
Great review video of the @gozney. Thank you
I was waiting on your review before I decided if I’m buying this or not. Thanks for always making great content
The ovens are great. But keep in mind he gets all these ovens for free. So how would you know if its genuine? Obviously he's not going to bag the hell out of it after getting a free oven
Looks great, I have a gozney dome and I love it.
Another amazing video, Vite!!
Vito, thanks a lot for bringing sun and smile and good mood! Soft and crunchy! 👍
The sensor probe is underneath the stove, pretty good idea by Gozney!
Bellissimo, sembra anche molto pratico. Fantastico anche il carrello. !
Thanks Vito! I've been very curious about this pizza oven. There's a few others I'm looking into, but this was super helpful! Wish you would do another cookoff comparison video!
Keep it outside with the videos, they are great, more wood and fire ovens, love it when you do reviews and with the basics that made you great. Keep it up!!!
Thanks you Vito. Because of your earlier videos I bought a Gozney Dome. Now I am making my own pizzas and they are tasty.
Great video. Congratulations to Gozney for making this new ARC pizza oven. I have the Dome and most often do not use the wood option.
Same here, I’m super happy with the I get from gas and it’s fast to reach higher temperatures
For a small pizza catering of 60-70 pizzas maximum, which oven would you recommend? Two Gozney Roccoboxes, Gozney Arc XL, Pizza Party Emozione, or some other? The Gozney Arc XL has a very large opening, and I'm afraid it will lose a lot of heat, and I'm not sure how it will perform after baking several dozen pizzas!
Vito, great video as always!
Love the Soft & Crunchy Tshirt with the new logo!!
Glad you like it!
I was hoping you’d be reviewing this
Excellent Vito!!!
When they come out with Dual-Fuel version in between the Arc XL and the Dome, I'm buying.
I think what everyone is thinking is: will you do a Dome vs Arc comparison?
it's more like the Ooni koda 16, the dome is till the boss of all ovens in my opinion.
Just a few minutes before I saw your video I was thinking about how to use some rehydrated black fungus mushroomsb and zaatar mix for my pizza.🤔
For the 12” pizza, it gets a 9.5 for me - the oven cooked the pizza absolutely beautifully!
The oven cooking the 16” pizza honestly gets between an 8.2-8.6. The fact that it’s wide enough to fit such a beast of a pizza is awesome, but it does require some work to cook it all around and by then things get a little too charred here and there.
From the looks of things, it’s best to cook 10” to 14” pizzas in that oven, nothing more than 14 for the sake of comfort and efficiency.
Overall, great oven and an incredible showcase of the pizza cooking! Also, great to see Vincent Ramos joining in to help again! 😁
Agree 100% with you
For pizza catering, Gozney Roccobox vs Gozney Arc? Honestly? I see many comments that Roccobox better maintains temperature after baking a larger number of pizzas in succession!
Perhaps at a lower temp there would have been less charring?
@@vitoiacopelliFor a small pizza business, would two Gozney Roccoboxes or two Gozney Arc 14s be better? Honestly? For 50-60 pizzas?
@@jeffreyschmidt3997I have a roccbox and happened the same with the 12" as with the 16" in the Arc.
If the dough gets too near the flame, where que floor is hotter, you get that bottom charred from time to time.
So, as you both said, the Arc is ideal for 12 to 14", as you can launch them near the right side, and cook it much better
Wishing I had waited to buy my pizza oven! This looks amazing
❤ for sharing the pizza love 🍕
The man, the legend in person whom his recipe is so simple, yet very delicious. Great oven you're reviewing, it makes me in awe to see a marvel like this one. This is a great review, it makes me want to buy one like this one! I wonder if they have a wood/charcoal version for those who prefer not using propane though.
Wow, thank you!
is not! Only Gas!
@@ricsiii86 I see, thanks for the info.
For woodfire you will need to get the Dome or you can get an attachment for the roccbox.
Looks like amazing oven!
great review
Hi vito, do you think that the space is large enough to do other dishes besides pizza? Like fish and meat? Cus in the ooni we it is hard to do so
I'd like to know this compared to the dome, and if it burns more or too intense in the arc vs the dome. Essentially, did this replace the dome s1, or is it more between a dome s1 and a karu 16?
Also did it retain water? Smaller ovens I find retain water in the dough after cooking versus a heavier oven that evaporates the water so it's more bready and less watery.
Hi Vito, how would you compare to the dome, what are the benefits if any of the dome, for the extra money.
Diavola pro 2.0 review maybe and some recipe for that oven for neapolitan style ? ❤
Vito have you ever thought of visiting Lucali in NYC and doing a recipe/how to video
Just when I was about to order the roccbox this is coming out.
Vito, good video! I have 2 questions, 1. would this oven work as well for New York style thin pizza? 2. are those burn marks on the top left and right of the oven or was this just a reflection? Thanks
Nice vid Vito, you're a champ :) Wish i had the disposable income to get one of these haha, i made a home style oven out of clay bricks and hotplates after watching your stuff. Took a fair few pizza's to get an edible one but i got there haha using your poolish, sauce and toppings of course.
Vito would prefer this or the dome?
Vito-I’m looking at your mixer. It’s 100v but in Canada it’s 120v. Are there different ones for Canadians???
How is this model compared to the previous model you did review ?
i was praying you would do a review for gozney
I’d like to see a comparison of the Dome and ArcXL.
Dear Vito, have you ever used the Spice Electronics Diavola Pro 2 pizza oven? What do you think of it, if not, would you be able to review it?
How does this compare to the G dome? Is the dome worth the extra money or is better to go with the arc?
I have the Gozney Dome and this is a good lower price option for those wanting a decent oven. I still think the Dome is the better model but the price is more then double.
WOO HOO !!! My FAVORITE chef !
Would really like to know about the discoloration of the top on first use already. Is this wipeable or permanent?
Awesome video as always, and a good review. I have a question about the dough I make at home.
The process
Poolish - 24 hours.
Making the dough and put in fridge - 24 hours.
Making the balls - 24 hours.
So total 72 hours.
70% hydration.
I noticed that the balls after these hours at the fridge become super elastic and you can’t stretch it, because the dough is naturally stretched without no effort, but it makes it hard to work with.
I also noticed, in the same process, 2 hours before I make the pizza, I re-ball the ball I made it becomes strong and easier to work but still soft and crunchy.
Can you help me understand what is the problem with my first method?
It might be overproofed. I would suggest making the dough the same day you make the pizza. I do 100% poolish 24-48 hours in advance, then about 4-5 hours before I want to make the pizza I will start making the dough.
I've not had a problem with my method yet. I do a little lower hydration too (66-68%)
Ciao Vito, what’s the floor temp when you launch the pizza?
Looks very good and good value. Do you know what the stone is made of ? It looked a little bit burnt underneath with the stone at 900 F. I went from a normal (corderite?) stone to a thick clay biscotto/saputo stone and it was a lot less burnt underneath at high temperatures > 800 F. As far as I know, neapolitan ovens use biscotto as it absorbs steam and doesnt burn as quickly.
So either cooking a slightly lower temperature might be necessary, or maybe someone will make a saputo stone that fits (would be very expensive) .
Or maybe it is just a little charred underneath but didn't taste burnt.
as the Gozney web site states, it's cordierite
@@donmaclaren4409 thanks. I don't imagine they will make a biscotto replacement. Anyway , I'm sure cooking at a slightly lower stone temp would be ok
Should I ferment the poolish longer or the whole dough when I put them together?
How does it compare to the Dome? What about Ooni Karu 16?
Ciao Vito,bel video..
Stavo pensando di prenderne 2 per fare piccoli catering..Ho dei dubbi che non riuscirebbero a cuocere le pizze bene dopo la quarta o quinta pizza,specialmente la pietra sotto perderebbe calore troppo velocemente..Che ne pensi ?
Could you show next time also a temperature in °C
hey Vito, help, does it matter which way the pizza is topped later? or does the top have to be on top later? It's always different in your videos. Only when stretching do you always say from the top.
Grazie Vito
Love your videos! I laughed at the title because in the USA, ' means feet. So I was like "wow! A 14 foot (4.2672m) oven!!
One question for you or anybody.. I've been using your 100% Poolish recipe since I discovered it. Does anyone have recommendations for the size of the dough balls to make a 14" (35.56cm) pizza that doesn't leave too much dough at the crust? I've been trying 16oz and 14oz and it still leaves a doughy crust.
How does the flavor compare with wood fired?
What a beauty! Hope the price is affordable.
Can you review a Ooni karu 12G?
The Ooni Koda's biggest drawback for me is that its extremely finicky in windy conditions, because the flame keeps blowing out. How does the Gozney Arc compare on this?
I’m impressed with the oven. You gave a very good review of the whole process. I really like when you do these reviews. I would like the dough recipe you would use for a 16 inch pizza, added to your review.
Glad you like them!
We need to see a NY style in the ARC XL
I have experience working in pizzerias, and now I have the opportunity to work in a pizza catering for 50-60 people, but outdoors. In the pizzeria, I worked with gas pizza ovens, but now I need to buy a small oven. Would your suggestion be the Pizza Party Emozione, Gozney Arc (Small), or Gozney Roccbox (maybe two pieces)? Please reply. Thank you!
I like my ooni pro and it’s served me well all these years but the Gozney dome caught my eye. Now this thing comes out and is 2/5 the price of the dome.
Same boat here...
Maestro Vito, can you only cook Neapolitan pizzas? Here in Australia, we are used to pizzas with plenty of toppings. Can you do pizza like this in these ovens using your pizza base? Thank you
Vito! The bottom looks burned! What kind of stone is it in the oven?
After cooking the pizza how you clean the stone from black burned parts?
Can you compare this one to the ardore oven please?
Is it jist me or was the temp on the display was off 855 on the gozney 780ish on the radar
Grande Vito segui i tuoi video sempre con tanto interesse , perché non fai un video in italiano dove ci fai vedere come è costruito ? Magari caratteristiche di temperature in c° , quanto ci mette ad arrivare a temperatura? e quanto gs consuma cira ad ora? sul sito non ho visto queste caratteristiche. in europa è venduto in Germania ed onestamente ci sto facendo un pensierino, Grazie mille
Grazie mille sempre numero uno ( e viva la Puglia … )
It looks like the paint on the front is turning brown after just the first preheat. Am I seeing this correctly? That's not a good sign because that paint will eventually crack and chip off, then the top will corrode.
I have experience working in pizzerias, and now I have the opportunity to work in a pizza catering for 50-60 people, but outdoors. In the pizzeria, I worked with gas pizza ovens, but now I need to buy a small oven. Would your suggestion be the Pizza Party Emozione, Gozney Arc (Small), or Gozney Roccbox (maybe two pieces)? Please reply. Thank you!"
@vitoiacopelli ciao Vito . Dome oppure arc xl per un mobile biz.. che ne pensi tu che li hai usati entrambi??? Ciao France’
I want it!!! Now I want PIZZA!!! Thank you Vito for an excellent review!! I can hardly wait to show my family this video!!
Hope you like it! Thank you so so much for your support ❤️
For a small pizza business, would two Gozney Roccoboxes or two Gozney Arc 14s be better? Honestly? For 50-60 pizzas?
@@vitoiacopelliFor a small pizza business, would two Gozney Roccoboxes or two Gozney Arc 14s be better? Honestly? For 50-60 pizzas?
Where can I get one of those shirts!? Im all about the Soft and Crunchy… in the same time! 🍕
Vito, do you think this arc xl will be good enough for professional catering in a outdoor setting? Weddings and parties etc?
I would probably buy two roccboxes instead.
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!
Is it possible to make Neapolitan dough in a bread maker?
Out of stock only a few hours after release. Gozney did not plan the release very well.
The top front edges look like they got sooty, though it may just be the lighting.
no, those areas are soot
I wonder what is recovery time among 3 pizzas
Hi Vito,
why are your pizzas from the Gozney Arc totally burnt and black underneath?
In other videos the pizzas are perfect top and bottom - not like in this video ?
It's possible he left too much flower on the bench, it stuck to the dough and caught fire in the oven.
The deck shouldn't have been hot enough to burn the dough normally. I do pizzas all the time in my dome with woodfire getting the floor to 400-450C and it doesn't burn.
@@Chzydawg That is possible; Maybe it's the pizza stone. The Emozione from PizzaParty only became super awesome when the fireclay brick was replaced with biscotto.
I'm contemplating changing my Pizza Party Emozione for this Arc XL, but not sure.
Is it worth buying this oven for 699Eur (small version) vs a Roccbox that only costs 469Eur or an Ooni Koda 16 for 579Eur?
Not sponsored? Come on, Vito.
waaayyy better than any Ooni oven for sure !
Vito which pizza oven which you would choose between Zio Ciro 80 vs the new Gozney Arc oven ?
Zio Ciro
Come on man, those two are different enough to not compare.
Its comparable to other ovens for this size and in 800 dollar price range. I think i like the ooni Karu 16 better for its versatility and door closure.
Gozney is the real deal, ooni for amateurs
@jackdavis8786 lol yeah sure.
For a small pizza catering of 60-70 pizzas maximum, which oven would you recommend? Two Gozney Roccoboxes, Gozney Arc XL, Pizza Party Emozione, or some other? The Gozney Arc XL has a very large opening, and I'm afraid it will lose a lot of heat, and I'm not sure how it will perform after baking several dozen pizzas!
@dejandejan903 I'm sure the Gozney Arc is a good oven, but it doesn't appeal to me. I wouldn't go more than a 14" pizza. It would be much easier to turn and manage. Being so close to the burner with a 16" would burn the cornicione.(found that out with my Koda 16). So 2 Roccbox would be the same price as 1 Gozney Arc? Definitely would have 2 Rocbox's for portability and produce more pizzas faster for a group of people.
I still use my original Uuni 3 as well as my Koda 16. They are great ovens and I have mastered both of them. Just keep your pie 2"-3" smaller than your stone or you will have a mess. I have a wood fired Fontana Forni oven also that I can cook( 2-3) 10" pizza's at a time. I only use that with 4 or more people here at the house. That is way too bulky and heavy for transporting.
vito the man!
How do you clean it?
Gozney Roccbox vs Gozney Arc? I'm only interested in which one better maintains temperature and is better for baking pizzas consecutively? This is the only parameter that interests me. Strictly 11-inch pizzas. Thank you
Both are good, only drawback from the roccbox is that you don’t see the crust side pointing the flame. Therefore the arc is imo a good follow-up. What are you planning to do with the oven ? Start a business ?
Not sure if I can afford even at the great price they are listing it, but i'm buying it anyway!
I believe this one here is cheaper then others I believe 700$