I have this oven and make more NY style than anything. A few of my tips: 1) if it’s a heavy topping pizza, use a 16” pizza screen to set the dough 2) I got a perforated 16 inch peel of AliBaba…still worth it even though it isn’t the same quality as the Gozney 3) For NY, I’ve been launch the pizza then just turning the oven off for 2-3 mins. Let the bottom set really well, then burner on medium and rotate as normal. That seems give me the balance I want as for the toppings to not be charred and leeway on keeping it in longer depending on what I want the crust to look like. Good luck!
@@somedadscook Yeah, I use a screen for NY style in my home oven and it works great. Would like to see how a screen would work in the Arc XL. Great vid!
Took advice for all pizza launches. Turn off the flame and leave the pizza to start to cook until ‘rotatable’ then flame on and rotate for even browning. Would suit a larger pizza to avoid the initial burn point close to the flame😊
I continue to watch your channel because I appreciate you leaving in the glitches (hole in the pie and burning off the gunk). It helps me be less frustrated knowing that someone with experience runs into these issues too. I’ve finally found my Neapolitan grove with the Chefman Indoor Electric oven. As much as I loved my Green Mountain pellet grill pizza, the Chefman is so clean, quick, and easy clean up. A tip for making more than 1 pie: I run the metal peel under cool water to cool it down so the next dough doesn’t start sticking.
I'm interested in the Chefman but so hesitant, it will be not mainly for Neapolitan but all kind of pizza, pies and bread. What you think? Arc XL is so tempting but I live in apartment so it's not as easy to use it outside plus it's more expensive.
@@sheri1983 did you see his videos about Chefman. He has 2 videos I found helpful. It has taken me about 10 tries (pies) to finally get it where I like. My first pies were more like a hybrid Neapolitan/NY. I was having trouble using store-bought dough. Out of the 10, only the original was a flop. I had wanted Ooni Karu 16, but this Chefman is so easy, fast, easy cleanup and indoors. You can’t really use it for other food though.
@@karensorrentino9498Yes, I watched his videos and other reviewers too. What you mean by it can't be used for other food? I thought since temps are adjustable over and under I should be able to do pie and bread easily? this will be my main usage with Pizza.
@@sheri1983 I saw other brands like this oven cook vegetables in the pizza oven. Chefman only shows it for cooking pizza. I think vegetables can be cooked in it, but not much else cuz I’d be afraid the food would catch in fire cus so close to the top heating coil. Ooni videos show cooking steak in some of their pizza ovens.
This is such an underrated comment - I think so many people think pizza ovens are easily approachable... and they're really not. You're gonna screw up your dough, you're going to screw up your launch, you're gonna torch the crust, but eventually you'll figure it out and get better - but its not some easy consumer appliance. I wonder how many people buy ooni's, gozney's, etc... use them 5 times and give up.
Another great video. No unnecessary music, cuts or bs. I’m brand new into the at home pizza craft and feel your videos and site will help me get my feet going between the arc xl and recipes. Thank you!
Great looking pizzas! The trick to stretch it easy is when you're done putting the toppings on, you give the pizza a final stretch to size. It's much easier and doesn't mess up the dough as much as your stretch-outside-the-peel technique :)
I discovered this trick as well through trial and error. Was pleasantly surprised when I first did this and the dough didn’t shrink down. Unfortunately it only partially improved my success record for pizzas that don’t end with messy holes in the crust. Even with experience, this still happens far more often than I’d like. I could really relate to his frustration in this vid.
Really delighted to discover that you will be comparing the Arc and XL. (Yes, I watched all the way to the end!) One difference I would like to know about is the time (and propane) needed to get up to 850F. My expectation is that little brother will be quicker and use much less gas to get there. If it doesn’t, then I don’t understand why the product exists - 2 less inches isn’t going to be the difference between fitting or not in anyone’s back yard! It looked like the XL’s long arc-ing flame wasn’t much upset by a strong crosswind! Heating the turning peel in the oven might help with the not-quite-set dough problem. Clearly a 14 inch pizza is easy enough in the XL (and I’d expect an 11/12 inch one to be much easier in the Arc than the Roccbox), but I guess it is an individual thing as to where one’s limit is when dealing with the hotspot close to the burner. Yes, of course I have subscribed to the channel!
I have the Arc. It uses less fuel per hour. My guess is that the pre-heat times and recovery times will be similar in the Arc and Arc XL for that reason. To me the advantage of the Arc is that it is slightly lighter and slightly smaller so slightly better for travel, say, to a farmers market to sell pizza. Also, with lower per hour fuel consumption with similar results at least for pizzas up to 14" the possibility arises of just using a few 1 lb. propane tanks instead of bringing along the standard 20 lb. tank.
my Members Mark 16" oven came WITH a 16" slotted peel-also a slicer and a cast iron skillet with wooden pad to set it on-quite a deal for $230 on sale! (it was also $17.25 shipping for Sams Club members which is insanely cheap for that heavy oven!)
thanks for this but please just get a 16'' peel and a turning peel. there are lots of good ones out there. Gi metal makes one but its EXPENSIVE! Perhaps consider using less sauce, and leave the center a bit lighter than the edges, it'll make for a more solid pie. Also someone suggested the technique of turning the oven off briefly for NY style, I'd love to see u try that. Again, thank you for your video, helping me decide if this oven is worth it for my preffered style of pizzas! Cheers!
I typically make 16" NY style also. I think I'm learning to turn off the oven right before you launch the pizza to let the crust cook before turning it on to give the top color...I also got a nice 16" peel...nicely done sir, it is definitely a learning curve with a whole new oven.
@@somedadscookdo you have a Costco business centre near you. In Canada that’s where I got my 16in peel for pretty cheap. Even some sort of restaurant supply store should have them.
@masoudtorabi3661 I’m predominantly looking to cook NY style too! How long does it take you make a 16” this way? Do you enjoy the gozney arc xl for this, or is there an oven you feel is better on the market? I’ve been stuck deciding between this and the pizza party emozione. Thanks!
Great video! Good to know 16 inch ny styles pizzas are do able and better than 8.5 portnoy rating. I think burning might still be an issue. I guess consistent turning would resolve that issue or some kind of flame or heat shield would work wonders .
Ooni has a 16" bamboo peel they sell. I bought one for my Dome without knowing it was too large for the opening and returned for a 14". Might work well on the Arc XL.
Curious how big/wide that Gozney peel ("your favorite peel") is in your video? The oven looks awesome, I'm hoping to get one in a few weeks from my supplier.
Thanks for your great video's!! I'm still doubting to go for the off black or bone white version. I'm just not a big fan of those soot marks on the white version. Have you tried to whipe it off?
The temperature probe is mounted underneath the stone, so you're going to see that reporting back how hot it is through the stone vs the temperature above it.
This is awesome, one thing though, that's not the correct way to stretch the Napolitana. Hold the dough down with one hand and pull away with the other
I just don't think its a great idea to do 16 inch pizzas in these "16 inch ovens". The dough is just too close to the flame. Run into the same problem with the Koda 16. Restaurants are able to do it because their ovens are huge. 14 inch pizzas are the way to go. I bought the 16 in oven so that I could make 12-14 inch pizzas with extra room to work.
The 16 inch took about 2 and a half minutes. Granted I wasn't turning it inside the oven. The 12 inchers have been about 1.5 to 2. Depends on how you like it.
I usually do on the smaller pizzas. But I had a few incidents with the bigger pizzas where I tore thru the dough. But you bring up a good point. I could have used it on the later half.
Went to Dollar General and bought a cheap cookie tray. Walked a bit further down the aisle and found and good handle I could use that was on another cooking widget. Took them home and knocked the handle off the widget. Cut one edge of the tray with shears and pounded that edge flat and THIN, for a THIN pizza peel edge. Took the handle and mounted it to the edge of the tray. Instant 16" pizza peel, for about $5. A sheet of crappy plywood is 10x more than that. A good pizza peel from Italy is INCREDIBLY expensive. Lunacy really. If you have set your roots on that acreage, build a good low ceiling brick oven. It can cook more than pizza's. Bread, pies, cakes. I tossed all the electrics away, and picked up the brick and mortar. If your in the city, it will be a bit tougher to build a outdoor oven, but well worth it if you can overcome all the hassle.
needless to say, as you searched, finding a 16-in pill from any manufacturer isn't easy. that's because fitting 16 in into 16 in isn't really feasible. idealistically it's a little too tight. plus your dough is going to hit that burner and blister it before you can get anything. even just a word of advice. stick with 14 or 15 diameter. I mean make an extra pie if you need to. literally an inch isn't going to make a difference. 14 suffices for me. I go a little over the edge with the dough. no problem. if you know what you're doing it's not an issue
I think Gozney rushed this oven to get it out for Spring. It usually takes a while for them to get their accessories together. I am sure they will have a pizza peel for a 16 inch soon I was thinking of getting the ARC but I think I am not. I like my Roccbox and it makes great NY pizza with the NU2U flame tamer. The fire is to close to the pizza. I think this oven is good for a 14 inch and the smaller version of the ARC is probably more for a 12 inch. To much fuss to make a 16 inch and if Gozney didn't put out a 16 inch peel is probably because they know the limitations of the oven, but its nice to claim something that is not always doable. I knew after seeing people actually make pizzas that it was to good to be true. I think these ARC additions are okay but a touch down in quality from their other models. I will never get rid of my Roccbox. thank you for this great video!
I agree. Its nice to have new toys but at the end of the day we are just home cooks :) The point you made about the front part of the stone not being hot enough is really a flaw I think in the ARC. I don't think they had that problem with the other more expensive Domes. Thanks for this great video!
Would be nice if they had a 16" peel, but they just released their 1st 14" one, and the Dome came out ages ago now. All those Dome owners were stuck for years looking elsewhere for anything bigger than a 12" peel. I'll get an XL sooner than later, but I'm not holding my breath for a 16" one.
The Roccbox is an effective solution to creating an inexpensive and reliable home pizza oven, but the Arc is a better engineered product in comparison to both the Roccbox and the Dome. Traditional pizza ovens are designed with the intent of the fire being built on the side rather than in the back. This way, cold air is pulled in the front, then circulated through the oven and vented out the top. This creates pressure in the oven that provides more consistent temperatures and helps the dough rise slightly more. The reason the Roccbox needs so much insulation is precisely because having a rear mounted burner is an inferior design compared to a traditional oven. And the improved design of the burner in the Arc is why so much floor space is available in comparison to the Dome (relative to the total floor size). Any pizza oven is going to be cooler in the front simply because it's more exposed to ambient air. This problem should be able to be alleviated by launching to the pizza closer to the back, that's probably why the oven is much deeper than it is wide.
Ooni Koda 16 doesn't have these problems. the front of the peel heats up plenty and you can rotate the pizza without issue after 30 seconds on a 16" pizza. Also the burner is L shaped and cookd two sides at a time so there's less rotating and a more even cook. There's also plenty of room to rotate a 16" pizza. Ooni also sells two different kinds of 16" peels. The Ooni is also a couple hundred dollars cheaper. I've been using mine for a couple years and if anything happeced to it I'd buy it again.
True. The popular style of pizza in my home town was almost floppy, with a bit of support. It was soft and pillowy on the inside like fresh warm bread, about the same texture as Neapolitan but would come in an 18” jumbo slice. To me this was heaven, and I never understood America’s obsession with crunchy crust. For every pizza I’ve tried where the crust was “satisfactorily” crunchy, it was at the expense of it being dry or burnt, and having the texture of fine-grit sandpaper. Not to diss crunchier styles of pizza, but I don’t buy into this consensus that “floppy=bad”. I like the Neapolitan style flop, and I like crust that retains enough moisture where you don’t have to chase every bite with a gallon of water.
I have this oven and make more NY style than anything. A few of my tips:
1) if it’s a heavy topping pizza, use a 16” pizza screen to set the dough
2) I got a perforated 16 inch peel of AliBaba…still worth it even though it isn’t the same quality as the Gozney
3) For NY, I’ve been launch the pizza then just turning the oven off for 2-3 mins. Let the bottom set really well, then burner on medium and rotate as normal. That seems give me the balance I want as for the toppings to not be charred and leeway on keeping it in longer depending on what I want the crust to look like.
Good luck!
I will have to give that a shot
@@somedadscook Yeah, I use a screen for NY style in my home oven and it works great. Would like to see how a screen would work in the Arc XL. Great vid!
@areya2005 what temperature do you launch at prior to turning off
Took advice for all pizza launches. Turn off the flame and leave the pizza to start to cook until ‘rotatable’ then flame on and rotate for even browning. Would suit a larger pizza to avoid the initial burn point close to the flame😊
I continue to watch your channel because I appreciate you leaving in the glitches (hole in the pie and burning off the gunk). It helps me be less frustrated knowing that someone with experience runs into these issues too. I’ve finally found my Neapolitan grove with the Chefman Indoor Electric oven. As much as I loved my Green Mountain pellet grill pizza, the Chefman is so clean, quick, and easy clean up. A tip for making more than 1 pie: I run the metal peel under cool water to cool it down so the next dough doesn’t start sticking.
I'm interested in the Chefman but so hesitant, it will be not mainly for Neapolitan but all kind of pizza, pies and bread. What you think? Arc XL is so tempting but I live in apartment so it's not as easy to use it outside plus it's more expensive.
@@sheri1983 did you see his videos about Chefman. He has 2 videos I found helpful. It has taken me about 10 tries (pies) to finally get it where I like. My first pies were more like a hybrid Neapolitan/NY. I was having trouble using store-bought dough. Out of the 10, only the original was a flop. I had wanted Ooni Karu 16, but this Chefman is so easy, fast, easy cleanup and indoors. You can’t really use it for other food though.
@@karensorrentino9498Yes, I watched his videos and other reviewers too. What you mean by it can't be used for other food? I thought since temps are adjustable over and under I should be able to do pie and bread easily? this will be my main usage with Pizza.
@@sheri1983 I saw other brands like this oven cook vegetables in the pizza oven. Chefman only shows it for cooking pizza. I think vegetables can be cooked in it, but not much else cuz I’d be afraid the food would catch in fire cus so close to the top heating coil. Ooni videos show cooking steak in some of their pizza ovens.
@@karensorrentino9498Yeah I only care about pastries and doughs. I have an air fryer for vegetables. Thanks for the info!
That is a 99.99999% perfect pizza , looks amazing, huge success for a 16” in the Arc
I like that you included errors and mistakes. It lets a person know what they are really in for when they attempt to start making them. Good content.
This is such an underrated comment - I think so many people think pizza ovens are easily approachable... and they're really not. You're gonna screw up your dough, you're going to screw up your launch, you're gonna torch the crust, but eventually you'll figure it out and get better - but its not some easy consumer appliance. I wonder how many people buy ooni's, gozney's, etc... use them 5 times and give up.
Another great video. No unnecessary music, cuts or bs. I’m brand new into the at home pizza craft and feel your videos and site will help me get my feet going between the arc xl and recipes. Thank you!
Great looking pizzas! The trick to stretch it easy is when you're done putting the toppings on, you give the pizza a final stretch to size. It's much easier and doesn't mess up the dough as much as your stretch-outside-the-peel technique :)
This!!! I do it after i put the cheese on, it weighs it down just enough
Thanks for the info!
I discovered this trick as well through trial and error. Was pleasantly surprised when I first did this and the dough didn’t shrink down. Unfortunately it only partially improved my success record for pizzas that don’t end with messy holes in the crust. Even with experience, this still happens far more often than I’d like. I could really relate to his frustration in this vid.
Live your videos and especially all the data and observations you provide! Thank you!
Glad you like them!
Great video! So authentic
I enjoyed watching
Glad you enjoyed it!
Really delighted to discover that you will be comparing the Arc and XL. (Yes, I watched all the way to the end!)
One difference I would like to know about is the time (and propane) needed to get up to 850F. My expectation is that little brother will be quicker and use much less gas to get there. If it doesn’t, then I don’t understand why the product exists - 2 less inches isn’t going to be the difference between fitting or not in anyone’s back yard!
It looked like the XL’s long arc-ing flame wasn’t much upset by a strong crosswind!
Heating the turning peel in the oven might help with the not-quite-set dough problem.
Clearly a 14 inch pizza is easy enough in the XL (and I’d expect an 11/12 inch one to be much easier in the Arc than the Roccbox), but I guess it is an individual thing as to where one’s limit is when dealing with the hotspot close to the burner.
Yes, of course I have subscribed to the channel!
I like the idea of heating the turning peel! Cool tip.
@@CourtneyDraper-ml6we Not my idea, just something I have noticed others doing! I think it was PeddlingPizza who mentioned WHY he was doing it.
I have the Arc. It uses less fuel per hour. My guess is that the pre-heat times and recovery times will be similar in the Arc and Arc XL for that reason.
To me the advantage of the Arc is that it is slightly lighter and slightly smaller so slightly better for travel, say, to a farmers market to sell pizza.
Also, with lower per hour fuel consumption with similar results at least for pizzas up to 14" the possibility arises of just using a few 1 lb. propane tanks instead of bringing along the standard 20 lb. tank.
the view in the background is incredible
my Members Mark 16" oven came WITH a 16" slotted peel-also a slicer and a cast iron skillet with wooden pad to set it on-quite a deal for $230 on sale! (it was also $17.25 shipping for Sams Club members which is insanely cheap for that heavy oven!)
thanks for this but please just get a 16'' peel and a turning peel. there are lots of good ones out there. Gi metal makes one but its EXPENSIVE! Perhaps consider using less sauce, and leave the center a bit lighter than the edges, it'll make for a more solid pie. Also someone suggested the technique of turning the oven off briefly for NY style, I'd love to see u try that. Again, thank you for your video, helping me decide if this oven is worth it for my preffered style of pizzas! Cheers!
Just ordered one today.
@@somedadscook which did you go for? I found one by atlas steel co for dirt cheap im tempted to
This channel is great. I have the Arc. But the lessons here can be applied to a 14 incher in the Arc.
Thank you
No harm in making that NY pizza on a screen. Your pizza looks really good though. 👍
Thank you
Good info. Nice to see I’m not the only one getting holes at launch 😂
Ha ha ha
I typically make 16" NY style also. I think I'm learning to turn off the oven right before you launch the pizza to let the crust cook before turning it on to give the top color...I also got a nice 16" peel...nicely done sir, it is definitely a learning curve with a whole new oven.
That's some great advice
Where did you get your peel
@@somedadscook so Ooni has a 16" peel that's great, I just got a 16" GI Metal peels (that is pretty pricey)
@@somedadscookdo you have a Costco business centre near you. In Canada that’s where I got my 16in peel for pretty cheap. Even some sort of restaurant supply store should have them.
@masoudtorabi3661 I’m predominantly looking to cook NY style too! How long does it take you make a 16” this way?
Do you enjoy the gozney arc xl for this, or is there an oven you feel is better on the market? I’ve been stuck deciding between this and the pizza party emozione. Thanks!
Love the videos my guy
Thank you so much
Great video! Good to know 16 inch ny styles pizzas are do able and better than 8.5 portnoy rating. I think burning might still be an issue. I guess consistent turning would resolve that issue or some kind of flame or heat shield would work wonders .
Working with a company right now on developing a flame tamer for it
Whenever I overcook my base I think “Dave Portnoy would love this”
I assume gozney didn't do a 16" peel because it won't fit in the dome
probably.
Can you compare to the blackstone 16 rotating. I use it regularly and it had the same burner scheme as this with rotation
Ooni has a 16" bamboo peel they sell. I bought one for my Dome without knowing it was too large for the opening and returned for a 14". Might work well on the Arc XL.
Awesome. I will take a look
I also have the ooni 14" bamboo peel that I use in the dome and it does work very well.
Curious how big/wide that Gozney peel ("your favorite peel") is in your video? The oven looks awesome, I'm hoping to get one in a few weeks from my supplier.
Great vid, still waiting on my limited edition black xl I ordered on 3/6. Can u comment on how the wind effects the flame on this oven? ty.
I have only used it in mild wind conditions so far and it has done fine. But maybe I should try testing it on a windy day
Thanks for your great video's!! I'm still doubting to go for the off black or bone white version. I'm just not a big fan of those soot marks on the white version. Have you tried to whipe it off?
I'm pretty sure the off Black was a special launch edition color and is sold out.
@@mechmat12345 in Germany the store stocks will arrive this week. I reserved a off black, but am still doubting
@@mechmat12345re stocking In april
Just tired it tonight. Came off pretty easy with bar keepers friend, which is what gozney recommended. But it is still annoying.
@@somedadscook thanks! Maybe an idea for a next (part of) your video 😁
Ooni makes 16 inch Peels, both aluminium and bamboo ones
Cool. Can you post a link?!
Thanks
I have a 16” ooni wood peel
16" is big for the oven...the pizzas usually need space or the flame is going to burn a bit...but black jeopardize on crust is good tasting
I got a nice 16" acacia peel for $32 off of amazon.
Very off the wall question but do you have the ovens just sitting on the bench or are they screwed in to the threaded bottom?
They are just sitting on top of my stand. I move oven on and off of it all the time.
I like your videos
Thank You
honest. thanks
Shop the peels made by gimetal. They have every size and shape up to 50 cm. Expensive but so worth it.
Did you leave the heat high when cooking the Neapolitan or turn it down?
The temperature probe is mounted underneath the stone, so you're going to see that reporting back how hot it is through the stone vs the temperature above it.
This is awesome, one thing though, that's not the correct way to stretch the Napolitana. Hold the dough down with one hand and pull away with the other
Was the 715 temp ambient or the stone temperature what was the total bake time on that New York Pizza thanks great video
Stone was 715. Cooked 6 minutes
fighting the elements... respect! some good looking pies too!
Thanks
I just don't think its a great idea to do 16 inch pizzas in these "16 inch ovens". The dough is just too close to the flame. Run into the same problem with the Koda 16. Restaurants are able to do it because their ovens are huge. 14 inch pizzas are the way to go. I bought the 16 in oven so that I could make 12-14 inch pizzas with extra room to work.
There are tons of 16inch or larger peels on Amazon.
Plywood peel?
Formaldehyde would add a lovely spicy flavour.
Love a little spice.
for the NY style large pizzas, do you use Bread Flour? I have found that to give the best results for a good crunch.
Do you think the oven is worth the price?
I do
How many minutes did the 16in Neopolitan take? Don't they claim 60s?
The 16 inch took about 2 and a half minutes. Granted I wasn't turning it inside the oven. The 12 inchers have been about 1.5 to 2. Depends on how you like it.
Good video's, pizza looks great!
Check out gi metal peels,incredible quality
Amazon has around 50 16" peels available...
Gozney Arc XL vs Gozney roccobox for pizza business!?
Working on it. I was actually going to do Arc vs Roccbox
Does anyone know why there is a black stain on the upper right of the opening of the arc? Does that clean off?
It's from the flame. It wipes off mostly with a wet rag. Any residual has come off with bar keepers friend for me
Why not use a small turning pizza peel to turn the pizza while in the oven, so much better and easier!
I usually do on the smaller pizzas. But I had a few incidents with the bigger pizzas where I tore thru the dough. But you bring up a good point. I could have used it on the later half.
@@somedadscook Yeah sometimes you need to use the launching peel for the first turn to make sure it releases properly, but after that... easy peasy!
Went to Dollar General and bought a cheap cookie tray. Walked a bit further down the aisle and found and good handle I could use that was on another cooking widget. Took them home and knocked the handle off the widget. Cut one edge of the tray with shears and pounded that edge flat and THIN, for a THIN pizza peel edge. Took the handle and mounted it to the edge of the tray. Instant 16" pizza peel, for about $5. A sheet of crappy plywood is 10x more than that. A good pizza peel from Italy is INCREDIBLY expensive. Lunacy really. If you have set your roots on that acreage, build a good low ceiling brick oven. It can cook more than pizza's. Bread, pies, cakes. I tossed all the electrics away, and picked up the brick and mortar. If your in the city, it will be a bit tougher to build a outdoor oven, but well worth it if you can overcome all the hassle.
Can you try a Chicago tomato pie style pizza?
Great idea
I think you didn’t installed the flame guard
lol. Ooni makes a 16” peel.
I don’t understand the big deal with the leopard spots I think it’s better to have a even browning on the bottom
Ooni sould offer 16” Peels
needless to say, as you searched, finding a 16-in pill from any manufacturer isn't easy. that's because fitting 16 in into 16 in isn't really feasible. idealistically it's a little too tight. plus your dough is going to hit that burner and blister it before you can get anything. even just a word of advice. stick with 14 or 15 diameter. I mean make an extra pie if you need to. literally an inch isn't going to make a difference. 14 suffices for me. I go a little over the edge with the dough. no problem. if you know what you're doing it's not an issue
I think Gozney rushed this oven to get it out for Spring. It usually takes a while for them to get their accessories together. I am sure they will have a pizza peel for a 16 inch soon
I was thinking of getting the ARC but I think I am not.
I like my Roccbox and it makes great NY pizza with the NU2U flame tamer.
The fire is to close to the pizza. I think this oven is good for a 14 inch and the smaller version of the ARC is probably more for a 12 inch.
To much fuss to make a 16 inch and if Gozney didn't put out a 16 inch peel is probably because they know the limitations of the oven,
but its nice to claim something that is not always doable. I knew after seeing people actually make pizzas that it was to good to be true.
I think these ARC additions are okay but a touch down in quality from their other models.
I will never get rid of my Roccbox. thank you for this great video!
I love my roccbox. I have easily cooked more pizzas in my roccbox then any other oven.
I agree. Its nice to have new toys but at the end of the day we are just home cooks :)
The point you made about the front part of the stone not being hot enough is really a flaw I think in the ARC. I don't think they had that problem with the other more expensive Domes.
Thanks for this great video!
Would be nice if they had a 16" peel, but they just released their 1st 14" one, and the Dome came out ages ago now. All those Dome owners were stuck for years looking elsewhere for anything bigger than a 12" peel. I'll get an XL sooner than later, but I'm not holding my breath for a 16" one.
The Roccbox is an effective solution to creating an inexpensive and reliable home pizza oven, but the Arc is a better engineered product in comparison to both the Roccbox and the Dome.
Traditional pizza ovens are designed with the intent of the fire being built on the side rather than in the back. This way, cold air is pulled in the front, then circulated through the oven and vented out the top. This creates pressure in the oven that provides more consistent temperatures and helps the dough rise slightly more. The reason the Roccbox needs so much insulation is precisely because having a rear mounted burner is an inferior design compared to a traditional oven. And the improved design of the burner in the Arc is why so much floor space is available in comparison to the Dome (relative to the total floor size).
Any pizza oven is going to be cooler in the front simply because it's more exposed to ambient air. This problem should be able to be alleviated by launching to the pizza closer to the back, that's probably why the oven is much deeper than it is wide.
This comment is money, I had great success with my Roccbox on low making NY pizza dough
Ooni Koda 16 doesn't have these problems. the front of the peel heats up plenty and you can rotate the pizza without issue after 30 seconds on a 16" pizza. Also the burner is L shaped and cookd two sides at a time so there's less rotating and a more even cook. There's also plenty of room to rotate a 16" pizza. Ooni also sells two different kinds of 16" peels. The Ooni is also a couple hundred dollars cheaper. I've been using mine for a couple years and if anything happeced to it I'd buy it again.
Neapolitan is supposed to be floppy and eaten with knife and fork, not to be folded :) Nice video tho! Think I will buy the XL
Very true
True. The popular style of pizza in my home town was almost floppy, with a bit of support. It was soft and pillowy on the inside like fresh warm bread, about the same texture as Neapolitan but would come in an 18” jumbo slice. To me this was heaven, and I never understood America’s obsession with crunchy crust. For every pizza I’ve tried where the crust was “satisfactorily” crunchy, it was at the expense of it being dry or burnt, and having the texture of fine-grit sandpaper.
Not to diss crunchier styles of pizza, but I don’t buy into this consensus that “floppy=bad”. I like the Neapolitan style flop, and I like crust that retains enough moisture where you don’t have to chase every bite with a gallon of water.
Just use a screen
Good lord man that is not Neapolitan style pizza.
@@Nn-uh2kb thank you
Plenty of other ovens that are capable of 16”, no need to dis gozney cus they haven’t released a 16” peel (yet)
I'm just saying it would have been nice
Nobody’s “dissing” team Gozney. It sounded like a reasonable ask to me.
500gm doughball for a 16" NP is wild. Only in America. Lol
Amusing how you whine about not having a 16" peel, then struggle to control the cook of a 16" pizza.
You obviously need to learn how to control temperatures for your desired result. Don't blame the tool for your lack of experience.
HALO VERSA 16 is the best pizza oven on earth. Rotating stone, top and bottom burner. Gozney is overrated
The majority of the videos I've seen with this seem to often burn crust. I'm happy with my Rocbox
Do you have an Instagram account ?
I do. @somedadscook. I don't post there much. Should probably more