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
I just got the Gozney XL and love it…Quality of oven is very good..Seems it will last many years…Very user friendly. Might seem expensive compared to other brands but the materials and craftsmanship are top notch!
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!
At the end of the day, the equipment matters the least, you are incredibly skilled. I admire that you share your knowledge and love for making wonderful pizza with the rest of us and I hope one day I receive the joy of mastering pizza like you do
Thanks for this review. I have a Chefman electric. It’s “ok” for in the house but very limited in capability. I also have a wood burner for my Weber Kettle. Does a very good job but is labor intensive and eats a lot of wood. After this review I bought the Arc XL. I love it! Thank you. Also, I took your master class about a month ago. Learned so much. Keep up the good work!
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.
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!!!
Vito, you should do a review on the HALO Versa 16 inch pizza oven. It appears to be the ultimate oven, 16 inches, bottom and top burner, rotating stone, hinged hood for easy access to cleaning, curved top burner, fast recovery .. It has it all. But is it VITO approved???
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! 😁
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!
@@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
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
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!
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!
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.
Great review, I'm seriously thinking of getting one of these. I just have to figure out how to hide the fact that it, with the stand, costs around $1200 from my wife :D
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.
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.
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.
Hello, I have been following you for a while and every video you make is outstanding. Thank you for the effort you put into sharing your personal experience with pizza ovens with us. I would like to ask you which is the best pizza oven up to €1100 (the budget I am willing to spend on the oven) that will bake the best Neapolitan pizza? I am considering the Gozney Arc XL and the Emozione Pizza Party. I really don’t mind where it’s made, whether in Italy or China, as you mentioned in the video, I just want to get the best Neapolitan pizza. Some people on forums say the Gozney Arc XL is the best, while others say the Emozione Pizza Party is the best. I am interested in your opinion
Seems like the deck conducts heat a little bit too well. I think it would be best to do smaller pizzas in this, and finish cooking the top by holding the pizza off the deck using a peel... the bottom really does seem a little burnt. Or maybe somehow change it out for a Fibrament stone if it's a cordierite stone right now.
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.
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.
16" Pizza. The bottom of the oven is too hot for 3 minutes. The bottom of the pizza was clearly burnt. The second, regular sized one seemed great at 90 seconds. I don't care for 16" anyways, so it wouldn't be a problem for me. Just make 2. Double the fun.
I asked to receive the oven. To make this review so of course they did not charge me and also I did not ask for money because I wanted to make a real honest review
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 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.
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?
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
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
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!"
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!
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.
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%)
The name “Arc” is confusing. I would think that would be a name for an electric oven. Maybe “Arch” would be better, especially since that’s how you pronounce it, Vito!😊 You’re the pizza Man!❤
I am surprised or may I say shocked as I was expecting this to be 2k plus. But it shows 699 and 799 on the website. This might have just made my shortlist. Thanks Vito.
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.
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 ?
Ive got my dome going right this second, ive had it for over a year. I love it. I really thought i was going to have buyers remorse with how much it cost, but none at all.
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 would not do anything less than the dome, the dome looses heat and its super insulated. It hovers around 750. I cook 6 pizzas a night when we do pizza nights, and you gotta crank it up between pizzas. Ideally you'd give it 5 to 10 minutes between pizzas. Its still a terrific oven, and definitely worth the price.
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
I just got the Gozney XL and love it…Quality of oven is very good..Seems it will last many years…Very user friendly. Might seem expensive compared to other brands but the materials and craftsmanship are top notch!
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!
At the end of the day, the equipment matters the least, you are incredibly skilled. I admire that you share your knowledge and love for making wonderful pizza with the rest of us and I hope one day I receive the joy of mastering pizza like you do
My favorite pizza chef reviewing a new pizza oven 😍
Thanks for the video 👍
Thanks for this review. I have a Chefman electric. It’s “ok” for in the house but very limited in capability. I also have a wood burner for my Weber Kettle. Does a very good job but is labor intensive and eats a lot of wood. After this review I bought the Arc XL. I love it! Thank you. Also, I took your master class about a month ago. Learned so much. Keep up the good work!
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?
I just purchase this oven and I like it a lot still learning how to use 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!
Just got mine tonight, Vito. Can't wait to have some fun with it!
Great review. At that cooking temp really need a Biscotto floor = 10/10. thanks for the review Vito.
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.
Could you show next time also a temperature in °C
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.
Vito, you should do a review on the HALO Versa 16 inch pizza oven. It appears to be the ultimate oven, 16 inches, bottom and top burner, rotating stone, hinged hood for easy access to cleaning, curved top burner, fast recovery .. It has it all. But is it VITO approved???
I've been looking at different gas-powered pizza ovens and your review was helpful. Time to go shopping. 🙂 Thank you Vito!
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
Looks great, I have a gozney dome and I love it.
this is my pick , hopefully i can get one soon :) love the info thanks for making these videos.
I have the same oven, it’ll say 750 degrees but it’s actually 100 degrees less. 650 or so degrees.
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
@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!
When they come out with Dual-Fuel version in between the Arc XL and the Dome, I'm buying.
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
I was hoping you’d be reviewing this
The sensor probe is underneath the stove, pretty good idea by Gozney!
Vito, great video as always!
Love the Soft & Crunchy Tshirt with the new logo!!
Glad you like it!
Another amazing video, Vite!!
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!
Gozney dome . It's professional 100% and dual fuel. It has an attachment to the front that makes the entrance smaller for a regular pizza.
Wishing I had waited to buy my pizza oven! This looks amazing
Great review video of the @gozney. Thank you
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.
Great review. Looks like a outstanding product
Great review, I'm seriously thinking of getting one of these. I just have to figure out how to hide the fact that it, with the stand, costs around $1200 from my wife :D
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.
Just when I was about to order the roccbox this is coming out.
Vito would prefer this or the dome?
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.
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!
Fantastic review. Thank you Vito
Glad you liked it!
Hello, I have been following you for a while and every video you make is outstanding. Thank you for the effort you put into sharing your personal experience with pizza ovens with us. I would like to ask you which is the best pizza oven up to €1100 (the budget I am willing to spend on the oven) that will bake the best Neapolitan pizza? I am considering the Gozney Arc XL and the Emozione Pizza Party. I really don’t mind where it’s made, whether in Italy or China, as you mentioned in the video, I just want to get the best Neapolitan pizza. Some people on forums say the Gozney Arc XL is the best, while others say the Emozione Pizza Party is the best. I am interested in your opinion
Vito, thanks a lot for bringing sun and smile and good mood! Soft and crunchy! 👍
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
WOO HOO !!! My FAVORITE chef !
Seems like the deck conducts heat a little bit too well. I think it would be best to do smaller pizzas in this, and finish cooking the top by holding the pizza off the deck using a peel... the bottom really does seem a little burnt. Or maybe somehow change it out for a Fibrament stone if it's a cordierite stone right now.
Bellissimo, sembra anche molto pratico. Fantastico anche il carrello. !
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.
Not sponsored? Come on, Vito.
I’d like to see a comparison of the Dome and ArcXL.
Out of stock only a few hours after release. Gozney did not plan the release very well.
What a beauty! Hope the price is affordable.
Hi Vito, how would you compare to the dome, what are the benefits if any of the dome, for the extra money.
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$
waaayyy better than any Ooni oven for sure !
We need to see a NY style in the ARC XL
16" Pizza. The bottom of the oven is too hot for 3 minutes. The bottom of the pizza was clearly burnt.
The second, regular sized one seemed great at 90 seconds. I don't care for 16" anyways, so it wouldn't be a problem for me. Just make 2. Double the fun.
Looks like amazing oven!
Vito gets a new oven and makes the biggest pizza with a difficult dough xD and it's perfect.
You say it wasn’t sponsored so how much did it cost? Or did they provide it to you for free?
Yes
Free is only the air that youre breathing, vito is a poster boy but is lovavel he worked for that
I asked to receive the oven. To make this review so of course they did not charge me and also I did not ask for money because I wanted to make a real honest review
❤ for sharing the pizza love 🍕
14:31 what happened? I thought there was no camera cut. Lol didn't expect that
Soft and crunchy
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!
How does the flavor compare with wood fired?
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...
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?
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
Vito have you ever thought of visiting Lucali in NYC and doing a recipe/how to video
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
Where can I get one of those shirts!? Im all about the Soft and Crunchy… in the same time! 🍕
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!"
Excellent Vito!!!
i was praying you would do a review for gozney
The top front edges look like they got sooty, though it may just be the lighting.
no, those areas are soot
Is it jist me or was the temp on the display was off 855 on the gozney 780ish on the radar
never change your pronunciation. its too iconic!
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!
How does this compare to the G dome? Is the dome worth the extra money or is better to go with the arc?
for 700 this looks like its well worth it for the quality and how well it cooked!
it is $799 not $700
can you please make a video review and comparison for the new OONi KODA 2 MAX vs this gozney arc xl
Vito! The bottom looks burned! What kind of stone is it in the oven?
Vito-I’m looking at your mixer. It’s 100v but in Canada it’s 120v. Are there different ones for Canadians???
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.
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%)
The name “Arc” is confusing. I would think that would be a name for an electric oven. Maybe “Arch” would be better, especially since that’s how you pronounce it, Vito!😊 You’re the pizza Man!❤
You believe is ok to use the arc dome indoor but with a good ventilation? I am thinking about my bar and I have a 2m doors open all the 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 am surprised or may I say shocked as I was expecting this to be 2k plus. But it shows 699 and 799 on the website. This might have just made my shortlist. Thanks Vito.
Yes price is amazing
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.🤔
Would really like to know about the discoloration of the top on first use already. Is this wipeable or permanent?
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.
Diavola pro 2.0 review maybe and some recipe for that oven for neapolitan style ? ❤
I would have liked to see a large 16” NY style
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 ?
I just bought the Dome S1. Looking forward to getting it.
Ive got my dome going right this second, ive had it for over a year. I love it. I really thought i was going to have buyers remorse with how much it cost, but none at all.
Eventually Vito will need to do a Dome Vs the ARC review. Obviously they cut corners to get pricing down to a sub 1k unit.
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 would not do anything less than the dome, the dome looses heat and its super insulated. It hovers around 750. I cook 6 pizzas a night when we do pizza nights, and you gotta crank it up between pizzas. Ideally you'd give it 5 to 10 minutes between pizzas. Its still a terrific oven, and definitely worth the price.
great review
Looks like fun to me 🔥🍕😎
You know I’m still the pizza King of UA-cam