Agreed. Wood fired pizza does not add wood or smoke flavor. Some top notch pizzaiolos are using electric deck such as PizzaMaster ovens. However burning wood in the backyard is always fun.
Really ? I use applewood and i can tell the difference in smell between the gas and wood. But try this, bake potato using gas vs wood, huge difference.
@@bedbath9056 A Neapolitan pizza spends less than 90 seconds in the oven. It might take a minimum of 45 minutes to bake a potato. It is a different ballgame. However you could throw some wood chips in the oven, dome the pizza into the cloud of smoke.
I dont know if u will see my comment, but this is a fascinating review. I love all of your reviews and thank you so much for helping novice BBQ and backyard cooks like me. Your voice is very easy to listen to as well and u are very concise on each point. thanks so mcuh!
Thanks for taking the time to watch, Michael! Our hope is to help shorten the time for you to where you can feel confident in your backyard cooking, so thanks for walking this journey with us, and I can’t wait to hear about your future amazing cooks and get togethers!
The higher temps 700+ degrees burn off the volatile compounds that create "smoke". So agreed that at those temps, the temperature itself creates the flavor profile, not the fuel. I have the dual-fuel Gozney Dome and I'll swear that cooking at lower temps with wood for things like salmon and veggies do benefit from wood smoke flavor. I enjoy tending the fire and smelling the smoke while cooking. For a fuller-experience, both as a cook and for the product of the cooking, a wood-fired oven offers a wider range of benefits. If you use any of the Gozney products as a "pizza oven" only, probably gas is more practical.
While it’s fun and somewhat romantic to cook a pizza with wood (I have an original dual fuel dome and have done both many times) one cannot taste any wood flavor in a 90 second cook let alone a 6 to 10 minute cook for a New York or other style pizza. And gas fired is far easier and consistent for temperature control, the dome is just too small for using large enough pieces of wood to maintain temperature, but it is dramatic!
Great review. Do you think you need both the placement peel and turning peel or can you just use the placement one? Noticed you turned the pizza with it.
We could maybe do that, but most of the time it’s so gear focused that it would get really long if we added in recipes. Maybe some separate recipe videos on this model?
Really good review! I think I can tell if it is cooked in a wood vs gas oven but would rather use gas for heating and a smoker box for getting that aroma if not in the pizza at least in the air for a little ambiance?
Really appreciate all the RUclips channels giving previews and reviews of the new Gozney Arc in action. I've watched all your pizza oven reviews!! Now that I'm finally ready to purchase this new oven I would definitely like to see some dough making videos. For reliable Neapolitan and NY Style doughs. I've mastered the NY style in a home oven with a Baking Steel, so I'm curious if I automatically remove the sugar and olive oil that is meant to help with browning on lower oven temps. Thanks again for your informative reviews.
Science says you cannot gain any wood flavour over 350C, which happens to be on the lower end of the pizza cooking range. I read that wood fire ovens will get an ambient temp up quicker than gas, particularly on large ones. But in all honesty, there's enough faff with pizza without having to manage a fire too. And I say that as a mega fire cooking geek. For back yard cooks and pizza geeks, a gas pizza oven is perfect.
I make pizza every week on my dome, the kids always know when I’ve used gas. Something is different, there’s definitely a flavour difference but it is small. I think the actual cook is better with wood
@@JohnGraham-tb8zm well thats the science as I’ve understood it. It’s probably the general smell that makes the difference you’re describing. A huge percentage of flavour perception is smell. You may also be cooking at a lower temperature than you think you are at the time.
@@bencops A huge part of flavour profile is smell. And as an absolute fire cooking geek, the ambiance of being around a wood fire adds to the experience. It can be difficult maintaining those high temps with wood, so it also may be you’re cooking at a lower temperature than you think you are.
@@CornishCarnivore yeah I know it’s lower than the gas. Everyone prefers it. Even if it just comes off smelling nicer and is just cooked better it’s demanded to be wood. They’re eating inside I’m cooking outside so it’s not ambience.
ALWAYS great content. No matter if you are a 50-year bbq guru or a beginner. ALWAYS something to learn. BTW, yes, i can taste the difference between wood and gas, on every cook of any food. But the convenience is, well, convenient. I grill on japanese charcoal for yakitori, and smoke in my Weber Summit, and wood on a Santa Maria style adapter for my 22”, and nothing competes with wood…..
@@TheBarbecueLab I have come to rely on a handful of YT commentators - for political/historical analysis; knives; guns; cooking - YOU got me into the Webber Summit and I love it. Had to replace the lid, because of leakage, but now I can dial it in to 225 within 1-2 degrees. Great bbq, thanks to you. Dunno why you do not have 500K subs!
Thanks for the review! Did you turn the flame up to high between pizzas and then reduce is back down to medium? Or do you do just the initial hearing on high and then leave it in medium for the rest of the session?
Good info ❤. I’ve got the rockbox. And want the dome because it looks so impressive. Maybe with the wood wouldn’t have all the black soot? And wonder if I’m eating it
Thanks for the comment! I'll see what we can do to add some new ones to the content plan, but in the meantime, here's one for you: ruclips.net/video/CY1BI6yLVQg/видео.html
How much better is the regular ARC than the Solo Pi Prime? I was going to order the Solo and then I saw this one coming in March. I only do 12” pizzas. Your advice is most welcome. Thank you for your information. 🙏💕🥰
Many greetings from Germany. I love your channel and would like to thank you for this video. We have ordered an ARC XL which should be delivered next week. The concern we have is that the pizzas we have seen from the ARC XL so far look very good on the top, but some are very burnt on the bottom, making them inedible. We, for example in the RUclips video by Vito Lacopelli. We don't want to bake pizzas with a large diameter! As far as I have seen, your 12" or 14" pizzas are also perfect on the underside. --> Can you confirm this?
I have watched any and all YT videos, Instagram posts, etc. about the Arc XL. Vito’s is the only one I have seen where the pizza coming out of the Arc looked burned at the bottom. The 600 gram glob of neopolitan dough for his 16 inch pizza was just unappetizing to watch. Honestly, both of his pizzas looked awful to me. He did claim it was the lighting and the bottoms were not burnt. I suggest watching Adam Atkins and others use the Arc XL. I have mine on order.
@@CarolynGoodrich Many thanks for your response. I see it the same way and am now completely calm. Next week it will also be available to “normal customers”. to be delivered and I'm looking forward to the ARC XL available in black.
Hi! Excellent review. Thank you. I have used a Roccbox for several years and love it! I'm thinking about getting a Dome or Arc XL. I want to use it for making pizza and other things like bread. I was wondering what the lowest temperature that the Arc XL can maintain without turning the flame on and off? That will definitely make a difference in which one I would get. Thank you so much for the great videos!
I currently have an Ooni Karu 12 and have been for the most part very satisfied. What has frustrated me is the lack of visibility towards the back of the oven. It’s a challenge to see if the back of the pizza is starting to burn. For this reason I’ve been thinking about changing to a slightly bigger oven. This unit seems to check all the boxes (with the exception of wood burning ability which I do enjoy using with the Karu. ) That said, the Blackstone stone appears to offer it all including a rotating stone, very powerful flame and stand. How would you justify buying one over the other.
Since we did the NY style on that old pan we had, I just turned it whenever the side of the pizza facing the flame looked like it was done. Probably about every 30 seconds. I probably turned it 6 or 7 times in all, but next time I’m going to do that with a pizza screen and I’ll report back. I need a 16” peel for future tests. I think the largest I have is 14” at the moment, but I’ll have to get out the tape measure to confirm.
I have a ooni 16 pro and have tried wood and gas..you are on point with flavor, temp control and recovery .. propane is my go to…I do wish the flame control was in front.. Cooked pizza only, both neo and N.Y. Style heat management depends on toppings also..
I have the Gozney Dome just did woodfire NY style last night. My verdict was I can taste the difference btw wood and propane but not sure it is pronounced enough to justify the extra work needed to do a wood or charcoal cook especially on a weeknight. On the weekend when I have more time woodfire cooking is fun. I use propane 75% of the time and wood/charcoal 25%. Both NY and Neo turn out great w either fuel. I think the making of the dough and the quality of the oven is more important than the fuel used.
That's true. With woodfire, you can't taste any "wood" or smoky flavour. Tested it a few times with the karu 16 Gas is the way to go. Easy to use, easy to clean, easy to maintain
If I throw a fresh split before I launch the pizza, I can get a little Smokey flavor. Since the fresh split smolders and smokes a bit when it’s just thrown on. It’s burning at too high of a temperature, resulting in a “clean” smoke which takes hours for that smoke flavor to adhere to foods. Which is why if you throw your steak to smoke in an offset smoker for 30 minutes it has little to no smoke flavor versus a Weber kettle with smoldering chunks for the same amount of time. “Clean” smoke provides a better flavor that take a longer time to adhere to foods.
It takes a lot of time for a brisket to get smoke flavor at low temps, there is just not enough smoke produced at high temps to impart smoke flavor into a pizza when the time in the oven is less than 2 minutes.
@Thebarbecuelab; How does this compare to the ooni Karu 16" in terms of cook quality for NY style and/or New Haven style? Anything making you lean one way or the other? Quality etc. Excellent vid as always. Thank you!
The Karu 16 and the Arc XL are very similar, and I think that it really comes down to whether you want the flame coming from the back of the oven (Ooni) or the side of the oven (Gozney.) Second consideration would be that the Karu 16 flame control is in the back of the oven, while the Arc XL is located in the front. Those are the two standout differences to me. There are multiple other smaller things to consider, but in the day to day operation, those are the two big ones in my opinion.
David, great video, thanks. A little out of my price range but something to consider long term. I'm start a debate here, but whi likes Hawain pizza? Pineapple & ham, a Canadian invention apparently. Keep the great videos coming. PS as a Canadian Hawian pizza is great, fresh pineapple is the key
I had a Detroit style Hawaiian pizza in Detroit at Buddy’s pizza that blew me away. Sweet N Sour sauce as the base, Canadian bacon and pineapple for the toppings, and I wanted to eat the whole thing.
Yes, I would like videos on making doughs. I know they make doughs with different percentages of moisture content to achieve different things. I'd like to learn more about this. THE BIG THING I WANT HELP WITH: You mentioned and I've read that you can cook all kinds of things in a pizza oven. But I can't find any information on how to do that and techniques involved with different foods. Examples: spatchcock chicken, VEGETABLES! How do you cook vegetable in an oven that cooks between 500 to 10000 degrees??!! If you could help with these things it would be fantastic and reality helpful.
I do not feel that a wood-fired oven provides any additional flavour as the temperature is far too high to leave any residual smoke. It's a super hot clean burn. Wood was probably a traditional fuel source as it was readily available but it's the heat we're after. IMHO. GREAT REVIEW. Thank-you.
Thanks for the insight on the flavor between wood vs propane, that's always been a concern of mine - whether or not people will detect the sometimes acrid flavor you can get from propane. How much propane does the Gozney go through per pizza or per 10 pizzas, however you measure
I don't know that I can figure out the amount of propane per pizza, but I just know that I use my pizza oven about 2-3 times per week, and I only replace the propane tank every 6-8 weeks depending on how much I'm cooking each time. I equate the propane usage to a gas grill in my experience.
Could we record a slightly deeper analysis of the Gozney Arc for commercial use, including stone temperature measurements, when baking 10-15 consecutive pizzas? Recovery time for stone temperature, unofficially talked about 3 minutes... Is the Arc manufacturer planning to reduce the large front opening or add some kind of door?
I haven't heard of any modifications coming from the manufacturer for the Arc. We baked 8-10 pizzas back to back and didn't see a stone temperature drop between pizzas for any of them.
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!
Could you tell me where I got this awesome "grill grate setup" (hard anodized aluminum grill grate) for inside Lloyd pizza pan can buy or do you perhaps have a link for this purchase? Unfortunately, this grill plate is not known here in Germany.
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
I preordered an Arc XL and currently have a Roccbox. I will never make a 16” pizza or even a 14” one. For only $100 more, I like the idea of having more maneuverability within the oven when I cook.
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 guess it depends on which oven you like the most out of the bunch. I haven't tested the Emozione, but I know both the Arc and the Roccbox, and they're both great units. Depending on what size of pizza you're making, you might enjoy more room in the regular Arc over the Roccbox, but if you're making 10" or 12" pies, the Roccbox would do a stellar job.
As an enthusiast pizza maker, being a proud owner of an ooni karu 12 gas/wood pizza oven, we couldn't really taste the difference taste wise. Worth to mention, gas fuel helped me with the consistency.
Hello ! Is it possible to use in indoor with a good ventilation? I have a night ceiling and a 2m doors open all the time .i would love to work with this one in my little shop .
I can I tried a pizza from my weber genesis, Kamado joe big joe, and Forno Venetzia Torino. The pizza on genesis had a slight gas favor. Over all the best tasting Pizza was Forno Venetzia Torino wood fired. Kamado joe came in a close second. I cook most of my pizza's around 450-650 and that is where I can tell the difference at.
I can't either. The only way I can tell the difference is smelling the air around the pizza oven when it's coming up to temperature, and the wood is still smoking.
on the BONE color; did it discolor quickly after a few cooks?? while i like the bone color, i think im going to go BLACK just becuase i dont love the way the bone one stains!
The Arc XL hasn’t had any discoloration from my testing. If it were a wood fired oven, we would certainly be dealing with soot issues, but since this is gas, I don’t have any color changes going on with mine.
For a small pizza business with 40-50 pizzas maximum, do you recommend two Gozney Roccoboxes or two Gozney Arc 14-inch ovens? Please help and give your opinion. Thank you very much!!!
I have a question. I bought arc xl. I live in Turkey. The tupes here contain 70% butane and 30% propane. Is there any problem for Arc xl? Should it be 100% propane? I would be happy if you help.
I'd like to see a dough making video, please. For some reason, no matter what I seem to do, my dough always snaps back when I stretch it out. I'm using 00 Flour, Fast Action Dried Yeast, kneading for 10-15 mins, I have let proof for anything between 2 - 8 hours, and the same thing always happens. So any help would be much appreciated! Thank you very much.
When do you ball up? Right before cooking? When you have the dough kneaded, let it rest for 20 minutes or so and ball up then. Proof while balled up, and get it out of the refrigerator (well before cooking, about 2 hours) so that the pizza ball can relax
@@Noexcessful Thank you for the tip - I'll try that! I have been following the Ooni guide which was to proof for a couple of hours and then ball up and wait for the individual balls to double in size again! Thanks again for taking the time to reply!
I did buy the Alpha Portable per your review and am unhappy with the never over700 degrees Which I am wondering if your accurate on temp performance on this grill especially no door?
I’m sorry to hear that you’re not enjoying the Alfa Portable. I still really like that oven when I’m making pizzas for the family. About the temperature on the Arc, I fired it up again last night to do a wood vs. gas test with some friends who were in town, and I let it heat up for a half hour, and then used it to season the pizza screen that finally came in from Amazon. So, the oven was on for a good hour before I launched the first pizza, and the Arc thermometer said over 900 degrees. I burned that pizza so bad it was inedible. Bottom was completely black. I have some new thermometers for high heat tests that I’m learning how to use, and I might get them out this week and see if I can get more data. Stay tuned, but I’m still sad to hear that the Portable isn’t working out for you. That’s not their goal with you as a customer. Have you tried to chat with customer service?
@@TheBarbecueLab I have had 2 Earthstone wood ovens. For several years and loved them Alfa has a good name and good service but I did buy the Alfa per your review and it never has reached 700 plus temp even replacing the burner 4 times so still a disappointment Can’t take it back and can’t sell it unfortunately your business depends on good advice and did not get it in this case as I was favoring the previous model of this grill
Regarding wood vs gas, I think the main influence of the wood smoke/smell is not on the pizza, but on the diners - the audience! A hint of real wood smoke is going to sharpen appetites in a way that gas exhaust simply can’t. Our past (before electric or gas cooking) is very recent in evolutionary history, and what was learned over thousands of years still feels good. While wood has the emotional vote, there is no doubt whatsoever - gas is the way to go for convenience, control and therefore achieving consistently good end-product quality.
Will the smaller oven heat faster? 30-minute heat time is too long. My gas grill heats up faster than this. Why so long for pizza ovens? Is it the stone?
I'm guessing your gas grill will heat slower, but you don't need to get your gas grill to 500c to start cooking, and yeah it does take a bit to get the stone to temp. To answer your question, yes the smaller one will likely heat faster, but not sure it will make that much of a difference. Just turn it on a bit before you want to eat, pizza takes so much prep anyway, you won't be doing this on a whim.
I haven’t compared them directly, but they’re similar in how they operate. Off the top of my head, the stone is thicker and of different construction on the Alfa. Burners are similar, but I’m pretty sure Alfa’s is longer and covers more area. More room inside the Arc to turn pizzas as the Portable has a smaller cooking floor. Portable is more expensive. At that point, pick which features mean more to you, and there’s your winner. An actual test sounds in order though…
In my opinion, the build quality of the Gozney ovens are just superior to anything else on the market. Better insulation, thicker stone, best burners, etc.
I don't think I would try using wood inside the Arc, even with the burner covered. The Dome is more designed for that, leaving some extra room inside for the fire in addition to being designed for that purpose.
No difference between wood and propane, some people claim they can taste which is which. But a lot of people claim a lot of things. The temp is too high and the bakes are too short. I smoke ribs for 5-6 hours, pork butt for 10-13 hours & Brisket for 17'ish hours. If a 60 second pizza could take on smoke flavor, an 18 hour Brisket would be inediable. I know a Brisket's way bigger than a pizza, but 17 hours compared to 60 seconds makes for a 170 times longer bake. And there's also infinitely more smoke in my smoker than my Karu 16. Also in a smoker the wood's under the cooking surface and the smoke rises and penetrates the food from the bottom. And the food isn't on a a solid surface like a pizza stone. The little bit of smoke from a pizza oven will never even come in contact with the pizza. At pizza temps wood doesn't produce smoke, definitely not like a smoker at 225f.
Very well put. I've made the same argument to many folks who own wood fired pizza ovens, they refuse to accept it. They seem to think the surface char flavor is wood smoke. Yet still authentic Neapolitan pizza in Naples have got to be made in wood fired ovens, which adds to the confusion.
Do you have the link of that thick grain flour/semolina you use to stretch the first pizza? Been looking for it for a good while but can't figure out the actual brand/name
I haven't cooked on the Alfa moderna 2 or 1 since they changed up their model numbers and line. There's a price difference to consider, but I would say the Alfa is more solidly built than the XL, and the price reflects that.
What do you do with all the pizza ovens you have and I am looking for one now me being 14 I don’t have enough to buy one and I’m wondering if you could send me one you don’t ever use
I was debating Gozney firewood oven or Ciaobella but leaning towards Ciaobello due to following reason. - Better quality - Better retained heat - Not over priced - Comes with the door - More color choice - Taller openning to put the cast iron dutch oven for slow cooking. To me Gozbey is way overpriced.
I would really like to get one but first I want to know about slow cooking. Can you turn it down low enough for a low and slow cook eg Brisket or pulled pork. I think you can do that with the Dome. Can you or anyone else advise?
Unless you want to cook your brisket or pulled pork at a high heat over 400 degrees, the Arc XL isn't really designed for that. The lowest I can get it to stay is 400-500°F, so that's not an ideal temp for brisket or butts. A charcoal or wood burning oven is going to be much more realistic for bbq meats, where you can keep the temperatures low and control draft with a door. The Arc XL isn't designed to satisfy either of those conditions.
Wood fire is overrated. I used to think it wasn't but it was only because the parlor I worked at was a conveyor oven and I thought those ovens were terrible. I didn't realize that gas ovens could actually be super good and even better than wood fire.
I bet the secondary market for the Roccbox is pretty strong, but I’m just guessing. I’ve never seen one on the marketplace in my area, and I keep tabs on the used market pretty closely, which tells me they’re not traded (in my area at least) very often.
I don't really taste a difference. In either case you need super hot fire, which would involve dry wood, and these pizzas cook in about 60-90 seconds giving little time for any smoke flavor.
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Great review. Agreed, I too cannot taste the wood in a wood fire pizza. I can smell it though, in my moustache after eating it 😅
Most thorough review of this oven I've seen so far. Nice to see you cook a few different styles and show stone recovery time.
Agreed. Wood fired pizza does not add wood or smoke flavor. Some top notch pizzaiolos are using electric deck such as PizzaMaster ovens. However burning wood in the backyard is always fun.
Really ? I use applewood and i can tell the difference in smell between the gas and wood.
But try this, bake potato using gas vs wood, huge difference.
@@bedbath9056 A Neapolitan pizza spends less than 90 seconds in the oven. It might take a minimum of 45 minutes to bake a potato. It is a different ballgame. However you could throw some wood chips in the oven, dome the pizza into the cloud of smoke.
@@CoolJay77 Ya i know, i was just giving a potato as an example so you understand, but ya my 70-90 seconds pizza i can smell the wood.
I dont know if u will see my comment, but this is a fascinating review. I love all of your reviews and thank you so much for helping novice BBQ and backyard cooks like me. Your voice is very easy to listen to as well and u are very concise on each point. thanks so mcuh!
Thanks for taking the time to watch, Michael! Our hope is to help shorten the time for you to where you can feel confident in your backyard cooking, so thanks for walking this journey with us, and I can’t wait to hear about your future amazing cooks and get togethers!
The higher temps 700+ degrees burn off the volatile compounds that create "smoke". So agreed that at those temps, the temperature itself creates the flavor profile, not the fuel. I have the dual-fuel Gozney Dome and I'll swear that cooking at lower temps with wood for things like salmon and veggies do benefit from wood smoke flavor. I enjoy tending the fire and smelling the smoke while cooking. For a fuller-experience, both as a cook and for the product of the cooking, a wood-fired oven offers a wider range of benefits. If you use any of the Gozney products as a "pizza oven" only, probably gas is more practical.
While it’s fun and somewhat romantic to cook a pizza with wood (I have an original dual fuel dome and have done both many times) one cannot taste any wood flavor in a 90 second cook let alone a 6 to 10 minute cook for a New York or other style pizza. And gas fired is far easier and consistent for temperature control, the dome is just too small for using large enough pieces of wood to maintain temperature, but it is dramatic!
Great review. Do you think you need both the placement peel and turning peel or can you just use the placement one? Noticed you turned the pizza with it.
Just get a wood peel and a metal to turn when needed.
I got the Koda 16 for Black Friday... but this XL has me looking at adding another pizza oven to our home...
I am in the exact same siuation 🤣
RUclipsrs should take lessons with this guy on “how a review should be DONE” full of details mate !
Very kind of you! Thanks for watching
Love the review. First time on this channel. I’m going to subscribe and purchase this product. This will be my first dedicated pizza oven.
Thank you and greetings from Venezuela.👊Great and honest review.
Unbelievably review. Love it. Could you make one with some recipes as well?? 😁😁😁
We could maybe do that, but most of the time it’s so gear focused that it would get really long if we added in recipes. Maybe some separate recipe videos on this model?
Really good review! I think I can tell if it is cooked in a wood vs gas oven but would rather use gas for heating and a smoker box for getting that aroma if not in the pizza at least in the air for a little ambiance?
Really appreciate all the RUclips channels giving previews and reviews of the new Gozney Arc in action. I've watched all your pizza oven reviews!! Now that I'm finally ready to purchase this new oven I would definitely like to see some dough making videos. For reliable Neapolitan and NY Style doughs. I've mastered the NY style in a home oven with a Baking Steel, so I'm curious if I automatically remove the sugar and olive oil that is meant to help with browning on lower oven temps. Thanks again for your informative reviews.
The Gozney website has awesome recipes for pizza, meat, veggies, etc. I like Adam Atkins dough recipes for neopolitan.
I would definitely recommend removing the sugar and oil - at this kind of temp, they make the dough brown too fast.
Science says you cannot gain any wood flavour over 350C, which happens to be on the lower end of the pizza cooking range. I read that wood fire ovens will get an ambient temp up quicker than gas, particularly on large ones. But in all honesty, there's enough faff with pizza without having to manage a fire too. And I say that as a mega fire cooking geek. For back yard cooks and pizza geeks, a gas pizza oven is perfect.
I make pizza every week on my dome, the kids always know when I’ve used gas. Something is different, there’s definitely a flavour difference but it is small. I think the actual cook is better with wood
I don’t agree with this. You can tell wood or coal easily by flavor
@@JohnGraham-tb8zm well thats the science as I’ve understood it. It’s probably the general smell that makes the difference you’re describing. A huge percentage of flavour perception is smell. You may also be cooking at a lower temperature than you think you are at the time.
@@bencops A huge part of flavour profile is smell. And as an absolute fire cooking geek, the ambiance of being around a wood fire adds to the experience. It can be difficult maintaining those high temps with wood, so it also may be you’re cooking at a lower temperature than you think you are.
@@CornishCarnivore yeah I know it’s lower than the gas. Everyone prefers it. Even if it just comes off smelling nicer and is just cooked better it’s demanded to be wood. They’re eating inside I’m cooking outside so it’s not ambience.
What was the pizza screen you ordered? How did they turn out once they arrived? Thanks for the awesome content as usual.
ALWAYS great content. No matter if you are a 50-year bbq guru or a beginner. ALWAYS something to learn. BTW, yes, i can taste the difference between wood and gas, on every cook of any food. But the convenience is, well, convenient. I grill on japanese charcoal for yakitori, and smoke in my Weber Summit, and wood on a Santa Maria style adapter for my 22”, and nothing competes with wood…..
Love getting a comment from you @surfingonmars8979 when I post! Thanks for watching, and you have better taste buds than me, lol!
@@TheBarbecueLab I have come to rely on a handful of YT commentators - for political/historical analysis; knives; guns; cooking - YOU got me into the Webber Summit and I love it. Had to replace the lid, because of leakage, but now I can dial it in to 225 within 1-2 degrees. Great bbq, thanks to you. Dunno why you do not have 500K subs!
Thanks for the review! Did you turn the flame up to high between pizzas and then reduce is back down to medium? Or do you do just the initial hearing on high and then leave it in medium for the rest of the session?
I know this was a while ago but he did say in the video exactly that. High to heat up, medium to cook, high between pizzas for about 30-40 seconds.
How does this compare to Alfa portable you also tested?
the absolute best review i've seen, thanks for your time and efforts with this.... ill be getting this dome soon.
Good info ❤. I’ve got the rockbox. And want the dome because it looks so impressive. Maybe with the wood wouldn’t have all the black soot? And wonder if I’m eating it
Thank you for the review! Would love to see your dough recipes!
Thanks for the comment! I'll see what we can do to add some new ones to the content plan, but in the meantime, here's one for you: ruclips.net/video/CY1BI6yLVQg/видео.html
Yes please do a video on dough and prep 😊
How much better is the regular ARC than the Solo Pi Prime? I was going to order the Solo and then I saw this one coming in March. I only do 12” pizzas. Your advice is most welcome. Thank you for your information. 🙏💕🥰
excellent analysis .......totally agree about the wood fired flavor
Very nice. Thanks. But where did you get the wood board with the diameter rings? Looks nice for stretching.
solostove.pxf.io/k09qQz
Many greetings from Germany.
I love your channel and would like to thank you for this video.
We have ordered an ARC XL which should be delivered next week.
The concern we have is that the pizzas we have seen from the ARC XL so far look very good on the top, but some are very burnt on the bottom, making them inedible. We, for example
in the RUclips video by Vito Lacopelli.
We don't want to bake pizzas with a large diameter!
As far as I have seen, your 12" or 14" pizzas are also perfect on the underside. --> Can you confirm this?
I have watched any and all YT videos, Instagram posts, etc. about the Arc XL. Vito’s is the only one I have seen where the pizza coming out of the Arc looked burned at the bottom. The 600 gram glob of neopolitan dough for his 16 inch pizza was just unappetizing to watch. Honestly, both of his pizzas looked awful to me. He did claim it was the lighting and the bottoms were not burnt. I suggest watching Adam Atkins and others use the Arc XL. I have mine on order.
@@CarolynGoodrich Many thanks for your response.
I see it the same way and am now completely calm.
Next week it will also be available to “normal customers”.
to be delivered and I'm looking forward to the ARC XL
available in black.
Hi! Excellent review. Thank you. I have used a Roccbox for several years and love it! I'm thinking about getting a Dome or Arc XL. I want to use it for making pizza and other things like bread. I was wondering what the lowest temperature that the Arc XL can maintain without turning the flame on and off? That will definitely make a difference in which one I would get. Thank you so much for the great videos!
I’m wondering the same but no one seems to have this use case either. Nor do the reviews seem to portray the XL can do bread other than flat bread
I currently have an Ooni Karu 12 and have been for the most part very satisfied. What has frustrated me is the lack of visibility towards the back of the oven. It’s a challenge to see if the back of the pizza is starting to burn. For this reason I’ve been thinking about changing to a slightly bigger oven. This unit seems to check all the boxes (with the exception of wood burning ability which I do enjoy using with the Karu. ) That said, the Blackstone stone appears to offer it all including a rotating stone, very powerful flame and stand. How would you justify buying one over the other.
How often to turn for the NY style? Thanks for all the work putting this video together.
Since we did the NY style on that old pan we had, I just turned it whenever the side of the pizza facing the flame looked like it was done. Probably about every 30 seconds. I probably turned it 6 or 7 times in all, but next time I’m going to do that with a pizza screen and I’ll report back. I need a 16” peel for future tests. I think the largest I have is 14” at the moment, but I’ll have to get out the tape measure to confirm.
Dough making and recipe would be awesome
I have a ooni 16 pro and have tried wood and gas..you are on point with flavor, temp control and recovery .. propane is my go to…I do wish the flame control was in front..
Cooked pizza only, both neo and N.Y. Style heat management depends on toppings also..
That’s a good point. Dough thickness and toppings can certainly play a role.
Excellent review! Following from New Orleans
Thanks for watching, Mike. Love New Orleans!
I have the Gozney Dome just did woodfire NY style last night. My verdict was I can taste the difference btw wood and propane but not sure it is pronounced enough to justify the extra work needed to do a wood or charcoal cook especially on a weeknight. On the weekend when I have more time woodfire cooking is fun. I use propane 75% of the time and wood/charcoal 25%. Both NY and Neo turn out great w either fuel. I think the making of the dough and the quality of the oven is more important than the fuel used.
I love a good wood fired cook on the weekend!
Hey , Big thanks from Quebec David !
That's true. With woodfire, you can't taste any "wood" or smoky flavour. Tested it a few times with the karu 16
Gas is the way to go. Easy to use, easy to clean, easy to maintain
We would never have bought it ourselves but rays work has this reward system and we do,have pizza at least once a week.
If I throw a fresh split before I launch the pizza, I can get a little Smokey flavor. Since the fresh split smolders and smokes a bit when it’s just thrown on.
It’s burning at too high of a temperature, resulting in a “clean” smoke which takes hours for that smoke flavor to adhere to foods. Which is why if you throw your steak to smoke in an offset smoker for 30 minutes it has little to no smoke flavor versus a Weber kettle with smoldering chunks for the same amount of time. “Clean” smoke provides a better flavor that take a longer time to adhere to foods.
Nice review. Like seeing all the pizza ovens on display.
Thanks for watching!
It takes a lot of time for a brisket to get smoke flavor at low temps, there is just not enough smoke produced at high temps to impart smoke flavor into a pizza when the time in the oven is less than 2 minutes.
I have a small wood fire pizza oven and it's hard to keep the oven over 700F. Considering to move to this one.
There's a lot to love about this one.
Really clean and useful review, thank you!
@Thebarbecuelab; How does this compare to the ooni Karu 16" in terms of cook quality for NY style and/or New Haven style? Anything making you lean one way or the other? Quality etc.
Excellent vid as always. Thank you!
The Karu 16 and the Arc XL are very similar, and I think that it really comes down to whether you want the flame coming from the back of the oven (Ooni) or the side of the oven (Gozney.) Second consideration would be that the Karu 16 flame control is in the back of the oven, while the Arc XL is located in the front. Those are the two standout differences to me. There are multiple other smaller things to consider, but in the day to day operation, those are the two big ones in my opinion.
I would like to know what it is like to grill in the Gozney Arc XL or what other options there are for preparing food besides pizza
Great job on the pizzas, can you post your dough recipes thank so much
David, great video, thanks. A little out of my price range but something to consider long term. I'm start a debate here, but whi likes Hawain pizza? Pineapple & ham, a Canadian invention apparently. Keep the great videos coming. PS as a Canadian Hawian pizza is great, fresh pineapple is the key
I had a Detroit style Hawaiian pizza in Detroit at Buddy’s pizza that blew me away. Sweet N Sour sauce as the base, Canadian bacon and pineapple for the toppings, and I wanted to eat the whole thing.
Excellent review!
Thanks for watching, and all the best in your search!
Yes, I would like videos on making doughs. I know they make doughs with different percentages of moisture content to achieve different things. I'd like to learn more about this. THE BIG THING I WANT HELP WITH: You mentioned and I've read that you can cook all kinds of things in a pizza oven. But I can't find any information on how to do that and techniques involved with different foods. Examples: spatchcock chicken, VEGETABLES! How do you cook vegetable in an oven that cooks between 500 to 10000 degrees??!! If you could help with these things it would be fantastic and reality helpful.
I do not feel that a wood-fired oven provides any additional flavour as the temperature is far too high to leave any residual smoke. It's a super hot clean burn. Wood was probably a traditional fuel source as it was readily available but it's the heat we're after. IMHO. GREAT REVIEW. Thank-you.
Hopefully new updated domes will come with new thermometer display and burner found on arc
That would be interesting to see that. I haven’t worked with the Dome or the S1 yet, but I hope to in the future.
Thanks for the insight on the flavor between wood vs propane, that's always been a concern of mine - whether or not people will detect the sometimes acrid flavor you can get from propane. How much propane does the Gozney go through per pizza or per 10 pizzas, however you measure
I don't know that I can figure out the amount of propane per pizza, but I just know that I use my pizza oven about 2-3 times per week, and I only replace the propane tank every 6-8 weeks depending on how much I'm cooking each time. I equate the propane usage to a gas grill in my experience.
Could we record a slightly deeper analysis of the Gozney Arc for commercial use, including stone temperature measurements, when baking 10-15 consecutive pizzas? Recovery time for stone temperature, unofficially talked about 3 minutes... Is the Arc manufacturer planning to reduce the large front opening or add some kind of door?
I haven't heard of any modifications coming from the manufacturer for the Arc. We baked 8-10 pizzas back to back and didn't see a stone temperature drop between pizzas for any of them.
Thanks for this review... I found it very helpful
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'll have to see what I can do about making a comparison. Thanks for the suggestion.
Great video. My only question is does the ARC XL fit on the DOME Stand. I like the DOME Stand over the ARC Stand. Thanks for your help on this matter.
No
Could you tell me where I got this awesome "grill grate setup" (hard anodized aluminum grill grate) for inside Lloyd pizza pan can buy or do you perhaps have a link for this purchase?
Unfortunately, this grill plate is not known here in Germany.
Sure, you can order the grates here and be sure to use the code BBQLAB10 to save 10%: thebarbecuelab.com/recommends/grillgrate-pizza-ovens-arc/
@@TheBarbecueLab Thank you very much - a great shop ! 👍😀
Very nice review! That’s a great pizza oven and the stand is a must have. Nicely done. Thanks for sharing. Cheers.
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
Interesting test idea. I'll see what we can find out about that when I have the Roccbox out again.
I bought a Roccbox 3 months ago, is it worth upgrading?
That steak looked so easy to cook!
Great video! Did it come with a peel? Is the extra 2” really worth the difference in the ARC vs ARC XL? Would love to hear your thoughts.
I preordered an Arc XL and currently have a Roccbox. I will never make a 16” pizza or even a 14” one. For only $100 more, I like the idea of having more maneuverability within the oven when I cook.
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 guess it depends on which oven you like the most out of the bunch. I haven't tested the Emozione, but I know both the Arc and the Roccbox, and they're both great units. Depending on what size of pizza you're making, you might enjoy more room in the regular Arc over the Roccbox, but if you're making 10" or 12" pies, the Roccbox would do a stellar job.
As an enthusiast pizza maker, being a proud owner of an ooni karu 12 gas/wood pizza oven, we couldn't really taste the difference taste wise. Worth to mention, gas fuel helped me with the consistency.
Propane makes my cooks so consistent as well. Thats the real win for me.
Cual de los hornos que tiene en el video recomienda para hacer pizzas napolitana
I can taste the difference, because of the ash. And I love that flavor.
Thanks for the video!
Hello ! Is it possible to use in indoor with a good ventilation? I have a night ceiling and a 2m doors open all the time .i would love to work with this one in my little shop .
I don't know that I can speak to that. I'm no expert on ventilation, but I just know it's designed for outdoor use.
I can I tried a pizza from my weber genesis, Kamado joe big joe, and Forno Venetzia Torino. The pizza on genesis had a slight gas favor. Over all the best tasting Pizza was Forno Venetzia Torino wood fired. Kamado joe came in a close second. I cook most of my pizza's around 450-650 and that is where I can tell the difference at.
Is that f or c?
@@Drift-yf4rn f
I have both, and I can’t tell the difference between wood or gas
I can't either. The only way I can tell the difference is smelling the air around the pizza oven when it's coming up to temperature, and the wood is still smoking.
I’m building a permanent outdoor kitchen and wish this oven had a natural gas option. I’ll go with the dome once it gets updated I guess.
It takes 8 hours to smoke brisket. 60 seconds in the pizza oven will not result in a smokey flavor. It's a gimmick and a pain to maintain.
on the BONE color; did it discolor quickly after a few cooks?? while i like the bone color, i think im going to go BLACK just becuase i dont love the way the bone one stains!
The Arc XL hasn’t had any discoloration from my testing. If it were a wood fired oven, we would certainly be dealing with soot issues, but since this is gas, I don’t have any color changes going on with mine.
For a small pizza business with 40-50 pizzas maximum, do you recommend two Gozney Roccoboxes or two Gozney Arc 14-inch ovens? Please help and give your opinion. Thank you very much!!!
I'd go with two Arc's.
I have a question. I bought arc xl. I live in Turkey. The tupes here contain 70% butane and 30% propane. Is there any problem for Arc xl? Should it be 100% propane? I would be happy if you help.
Would you say the dome cooks the base better than the arc xl or vice versa? Thank you.
I haven't tested the Dome yet, but I look forward to some testing in the future.
I'd like to see a dough making video, please.
For some reason, no matter what I seem to do, my dough always snaps back when I stretch it out. I'm using 00 Flour, Fast Action Dried Yeast, kneading for 10-15 mins, I have let proof for anything between 2 - 8 hours, and the same thing always happens.
So any help would be much appreciated!
Thank you very much.
When do you ball up? Right before cooking?
When you have the dough kneaded, let it rest for 20 minutes or so and ball up then. Proof while balled up, and get it out of the refrigerator (well before cooking, about 2 hours) so that the pizza ball can relax
@@Noexcessful Thank you for the tip - I'll try that! I have been following the Ooni guide which was to proof for a couple of hours and then ball up and wait for the individual balls to double in size again! Thanks again for taking the time to reply!
I did buy the Alpha Portable per your review and am unhappy with the never over700 degrees
Which I am wondering if your accurate on temp performance on this grill especially no door?
I’m sorry to hear that you’re not enjoying the Alfa Portable. I still really like that oven when I’m making pizzas for the family. About the temperature on the Arc, I fired it up again last night to do a wood vs. gas test with some friends who were in town, and I let it heat up for a half hour, and then used it to season the pizza screen that finally came in from Amazon. So, the oven was on for a good hour before I launched the first pizza, and the Arc thermometer said over 900 degrees. I burned that pizza so bad it was inedible. Bottom was completely black. I have some new thermometers for high heat tests that I’m learning how to use, and I might get them out this week and see if I can get more data. Stay tuned, but I’m still sad to hear that the Portable isn’t working out for you. That’s not their goal with you as a customer. Have you tried to chat with customer service?
@@TheBarbecueLab I have had 2 Earthstone wood ovens. For several years and loved them
Alfa has a good name and good service but I did buy the Alfa per your review and it never has reached 700 plus temp even replacing the burner 4 times so still a disappointment
Can’t take it back and can’t sell it
unfortunately your business depends on good advice and did not get it in this case as I was favoring the previous model of this grill
Regarding wood vs gas, I think the main influence of the wood smoke/smell is not on the pizza, but on the diners - the audience!
A hint of real wood smoke is going to sharpen appetites in a way that gas exhaust simply can’t. Our past (before electric or gas cooking) is very recent in evolutionary history, and what was learned over thousands of years still feels good.
While wood has the emotional vote, there is no doubt whatsoever - gas is the way to go for convenience, control and therefore achieving consistently good end-product quality.
Yes to the dough 😊👍
Will the smaller oven heat faster? 30-minute heat time is too long. My gas grill heats up faster than this. Why so long for pizza ovens? Is it the stone?
I'm guessing your gas grill will heat slower, but you don't need to get your gas grill to 500c to start cooking, and yeah it does take a bit to get the stone to temp.
To answer your question, yes the smaller one will likely heat faster, but not sure it will make that much of a difference. Just turn it on a bit before you want to eat, pizza takes so much prep anyway, you won't be doing this on a whim.
Does the stone thickness of the Arc XL. impact heat recovery time when compared to the thicker stone in the propane S1? Any value to the thicker S1?
I haven’t worked with the Dome or the S1 yet, but in my experience, thicker stone takes longer to heat up but retains heat longer between pies.
You are the man !
You are the most generous with your comments !
How does this compare to the alpha portable? Would you recommend one over the other?
I haven’t compared them directly, but they’re similar in how they operate. Off the top of my head, the stone is thicker and of different construction on the Alfa. Burners are similar, but I’m pretty sure Alfa’s is longer and covers more area. More room inside the Arc to turn pizzas as the Portable has a smaller cooking floor. Portable is more expensive. At that point, pick which features mean more to you, and there’s your winner. An actual test sounds in order though…
Thanks!
In my opinion, the build quality of the Gozney ovens are just superior to anything else on the market. Better insulation, thicker stone, best burners, etc.
U think wood can be used inside ARC? With the burner covered?
I don't think I would try using wood inside the Arc, even with the burner covered. The Dome is more designed for that, leaving some extra room inside for the fire in addition to being designed for that purpose.
No difference between wood and propane, some people claim they can taste which is which. But a lot of people claim a lot of things. The temp is too high and the bakes are too short. I smoke ribs for 5-6 hours, pork butt for 10-13 hours & Brisket for 17'ish hours. If a 60 second pizza could take on smoke flavor, an 18 hour Brisket would be inediable. I know a Brisket's way bigger than a pizza, but 17 hours compared to 60 seconds makes for a 170 times longer bake. And there's also infinitely more smoke in my smoker than my Karu 16.
Also in a smoker the wood's under the cooking surface and the smoke rises and penetrates the food from the bottom. And the food isn't on a a solid surface like a pizza stone. The little bit of smoke from a pizza oven will never even come in contact with the pizza. At pizza temps wood doesn't produce smoke, definitely not like a smoker at 225f.
Very well put. I've made the same argument to many folks who own wood fired pizza ovens, they refuse to accept it. They seem to think the surface char flavor is wood smoke. Yet still authentic Neapolitan pizza in Naples have got to be made in wood fired ovens, which adds to the confusion.
Do you have the link of that thick grain flour/semolina you use to stretch the first pizza? Been looking for it for a good while but can't figure out the actual brand/name
Sure thing! Here you go: amzn.to/4bRtCsE
wow thanks man! @@TheBarbecueLab
thank you.
30 min pre heat ?
To get the stone above 750, that’s what we measured.
I have the Dome. Cannot tell the difference between wood and gas and gas soooooooooooo much easier.
Question alfa moderna 2 or 1 vs the gozney dome or xl?
I haven't cooked on the Alfa moderna 2 or 1 since they changed up their model numbers and line. There's a price difference to consider, but I would say the Alfa is more solidly built than the XL, and the price reflects that.
Thanks for the reply. I ended up with the moderna 2. It fit in a space that didn't require a stand for me. So price difference was reduced.
What do you do with all the pizza ovens you have and I am looking for one now me being 14 I don’t have enough to buy one and I’m wondering if you could send me one you don’t ever use
I was debating Gozney firewood oven or Ciaobella but leaning towards Ciaobello due to following reason.
- Better quality
- Better retained heat
- Not over priced
- Comes with the door
- More color choice
- Taller openning to put the cast iron dutch oven for slow cooking.
To me Gozbey is way overpriced.
Haven't ever worked with the Ciaobella ovens, so I can't really speak to those.
I would really like to get one but first I want to know about slow cooking. Can you turn it down low enough for a low and slow cook eg Brisket or pulled pork. I think you can do that with the Dome. Can you or anyone else advise?
About 450 is as low as you can
get with lp. Dome is better for low and slow with wood or charcoal
Unless you want to cook your brisket or pulled pork at a high heat over 400 degrees, the Arc XL isn't really designed for that. The lowest I can get it to stay is 400-500°F, so that's not an ideal temp for brisket or butts. A charcoal or wood burning oven is going to be much more realistic for bbq meats, where you can keep the temperatures low and control draft with a door. The Arc XL isn't designed to satisfy either of those conditions.
Thank you for the replies. Will stick to my Kamado Joe for low and slow but will still likely go for the Arc for pizza and the shorter cooks
I really like the Arc XL for steaks and chicken. It's much more convenient than firing up a kamado to do hot and fast cooks.@@alanbrooks4718
The ooni is the bang for your buck
Bummed it's not offered in Natural Gas
Dough making please
Wood fire is overrated. I used to think it wasn't but it was only because the parlor I worked at was a conveyor oven and I thought those ovens were terrible. I didn't realize that gas ovens could actually be super good and even better than wood fire.
A wood fire adds a certain je ne sais quoi. A concept that separates good food from great food.
kinda pissed that I bought a roccbox early when it came out and it was almost as expensive as this one
I bet the secondary market for the Roccbox is pretty strong, but I’m just guessing. I’ve never seen one on the marketplace in my area, and I keep tabs on the used market pretty closely, which tells me they’re not traded (in my area at least) very often.
I don't really taste a difference. In either case you need super hot fire, which would involve dry wood, and these pizzas cook in about 60-90 seconds giving little time for any smoke flavor.