I recall that someone started a business on eBay making flame shields for some pizza ovens where the burner was too close to the pizza. Perhaps someone could fabricate a door to help the Arc warm up faster in windy conditions? That is a definite advantage of the Ooni Karu 16’s glass door or the new half-door.
I have had the Arc XL since it was released and I gotta say this is the easiest best priced Pizza oven that realy takes the hassel out of making Pizza. I also have a wood fired Forno Bravo and I love it, but its hard to get the conditions good enough to make good piza all the time. The Arc XL on the other hand heats up in 40-50 mins, is portable and makes amazing Pizzas and for the money it cannot be beat. Also it cools down quite quickly which makes it even more portable and the fact that the stand is designed to put the propane tank on is also very useful. the fact that with the stand you are around 1K is mindblowing. So for any of you who have bigger non portable ovens and are looking for the perfect oven, just go get one its kinda a no brainer
The temp was off because the stone wasn’t saturated yet. The temp probe is located within the stone from the bottom. Give it 30-40 mins to allow saturation and it will be closer. The top of the stone will always be a little hotter though.
I have seen a pair of Arcs used at a farmer’s market stall. However, keep in mind that the Arc is intended for outdoor use. If the oven(s) will be in an enclosed space, then an indoor pizza oven would be the way to go. palapizza.com/review/pizza-oven/best-indoor-pizza-ovens/
I have a dome for the home use and looking for a good portable oven. I liked Roccbox but it was a bit too cramped. Arc might be the answer. Thank you for the review!
It's hard to beat how portable the Roccbox is for camping. The Arc is still "portable" but not in the same sense as the Roccbox (handle on cover, one person could easily carry two). You'll probably want two people to move the Arc to save your back, just because it's an awkward size to pick up and carry. I'm loving the Arc performance over the Roccbox now though. It's just way more versatile.
Any feedback after more use about how the Arc handles wind? I'm in quite a windy area, and the flame going out as a result is a concern I have. Cheers!
The ardore has an advantage for Neapolitan style. But the Arc is way better for NY. So if you like the cook both styles, I'd recommend the Arc; if you primarily want to do Neapolitan, go with Ardore.
Nice! Enjoying the heck out of my Arc XL so far. Still haven’t tried a 16” New Yorker, but I usually make those on my Halo because the Versa is so consistent at them.
@@palapizzaovens Did you drop the temp to low and allow the oven to cool off? Or turn the flame off periodically to prevent the top from cooking too quickly? Thanks!
Thanks for showing the stone temp gradient from left to right. Have you looked at the temps at the back and at the front where a 12 inch pizza would be closest to the opening? My biggest complaint about my ooni Koda 12 is the temp near the opening is below 400 F when the back is close to 900 F.
The great thing about the Arc is how deep it is without a burner in the back. So when you launch a 12" Neo, you don't need it close to the opening. I know I tested it last weekend but didn't get footage of the exact temps, so I'll have to check it again. The Arc was still hotter in the back center than the front center, but not even close to the differential of the Koda. And again, you can launch the pizza pretty far back there, so the entire pizza should all be cooking within a 100-150F degree stone difference.
Thanks for the review! On your NY bakes, I know you said your flame went out a few times, but aside from that, did you have to kill the flame on purpose at all? I’m looking for an oven where I don’t have to futz with the flame mid-bake to get a good 4-5 minute bake NY result, and was hoping the Arc could deliver if launched at the right temp with a low flame. I also want the oven to be able to turn out a 75-90 second Neapolitan. Perhaps a pipe dream of a machine, but one can hope!
Nope, didn't have to kill it at all. And when the flame went out, I reignited it right away, so it's not like that pizza in the video was being cooked with it off. So it hit all the notes you mentioned
So I’ve been experimenting with NY style in the Arc XL. I’m able to make a crispy pizza (not burnt) by preheating on the highest setting for 30 minutes, then cutting the heat and waiting for the temp to drop to 700F. I then launch the pizza at that time and let it bake with no flame for about 5-6 mins rotating as needed. The last min I turn the burner on the lowest setting and rotate as needed. The pizza is dynamite using this method.
Which do you feel is better - Karu 16, arc xl, emozione large? l typically go for New York style, would love to be able to do larger than 12”. What would you recommend? Thanks!
I actually haven't tested the Pizza Party ovens for NY style (need the cordierite stone for that). I'll have to order one of those soon, right now I only have the biscotto stones. As for Karu and Arc, that's a tough one. These are so closely rated to one another. I felt the Arc had an easier NY style bake than the Karu; it was easier to manage the flame (As long as it's not too windy). But the Karu's big benefit is the multi-fuel. If you don't plan on cooking with wood at all, I'd probably go with the Arc.
This oven was actually very good for NY style too! I aim for 600F stone temp, low flame. If you want the bottom crispier, go even lower in the 500s for a slightly longer bake
Mine reached 850f on a 65° windy day in 40 min. Also my built in temp is always within 50° of the infrared gun. I've actually stopped using it and just adjust accordingly. Take all this with a grain of salt since so many other factors can be at play here.
@@DraftDodger69420mine is around 50 degrees hotter on the surface compared to the digital which makes sense because the probe is located in the center of the stone.
YOUR WEBSITE SAYS A MAN NAMED STEFANO OWNS THE WEBSITE BUT I CHECKED AROUND AND FOUND A MAN NAMED DERRY G IS THE REAL OWNER. WHY ARE YOU FAKING STEFANO?? I WILL CALL FBI!!
I recall that someone started a business on eBay making flame shields for some pizza ovens where the burner was too close to the pizza. Perhaps someone could fabricate a door to help the Arc warm up faster in windy conditions? That is a definite advantage of the Ooni Karu 16’s glass door or the new half-door.
I have had the Arc XL since it was released and I gotta say this is the easiest best priced Pizza oven that realy takes the hassel out of making Pizza. I also have a wood fired Forno Bravo and I love it, but its hard to get the conditions good enough to make good piza all the time. The Arc XL on the other hand heats up in 40-50 mins, is portable and makes amazing Pizzas and for the money it cannot be beat. Also it cools down quite quickly which makes it even more portable and the fact that the stand is designed to put the propane tank on is also very useful. the fact that with the stand you are around 1K is mindblowing. So for any of you who have bigger non portable ovens and are looking for the perfect oven, just go get one its kinda a no brainer
The temp was off because the stone wasn’t saturated yet. The temp probe is located within the stone from the bottom. Give it 30-40 mins to allow saturation and it will be closer. The top of the stone will always be a little hotter though.
Great review- could you run 2 of these side by side for a pizza trailer set up ?
I have seen a pair of Arcs used at a farmer’s market stall. However, keep in mind that the Arc is intended for outdoor use. If the oven(s) will be in an enclosed space, then an indoor pizza oven would be the way to go. palapizza.com/review/pizza-oven/best-indoor-pizza-ovens/
I have a dome for the home use and looking for a good portable oven. I liked Roccbox but it was a bit too cramped. Arc might be the answer. Thank you for the review!
It's hard to beat how portable the Roccbox is for camping. The Arc is still "portable" but not in the same sense as the Roccbox (handle on cover, one person could easily carry two). You'll probably want two people to move the Arc to save your back, just because it's an awkward size to pick up and carry.
I'm loving the Arc performance over the Roccbox now though. It's just way more versatile.
Any feedback after more use about how the Arc handles wind? I'm in quite a windy area, and the flame going out as a result is a concern I have. Cheers!
Where did you get the table the gozney arc xl sitting on? Thanks great review
Can you tell the diffeferences between the adore and the arc? Which you like more and why?
The ardore has an advantage for Neapolitan style. But the Arc is way better for NY. So if you like the cook both styles, I'd recommend the Arc; if you primarily want to do Neapolitan, go with Ardore.
Nice! Enjoying the heck out of my Arc XL so far. Still haven’t tried a 16” New Yorker, but I usually make those on my Halo because the Versa is so consistent at them.
The Arc surprised me with NYs, it was easier than most Ooni's, but I agree, hard to beat how easy the Halo is!
@@palapizzaovens Did you drop the temp to low and allow the oven to cool off? Or turn the flame off periodically to prevent the top from cooking too quickly? Thanks!
Thanks for showing the stone temp gradient from left to right. Have you looked at the temps at the back and at the front where a 12 inch pizza would be closest to the opening? My biggest complaint about my ooni Koda 12 is the temp near the opening is below 400 F when the back is close to 900 F.
The great thing about the Arc is how deep it is without a burner in the back. So when you launch a 12" Neo, you don't need it close to the opening. I know I tested it last weekend but didn't get footage of the exact temps, so I'll have to check it again. The Arc was still hotter in the back center than the front center, but not even close to the differential of the Koda. And again, you can launch the pizza pretty far back there, so the entire pizza should all be cooking within a 100-150F degree stone difference.
Thanks for the review! On your NY bakes, I know you said your flame went out a few times, but aside from that, did you have to kill the flame on purpose at all? I’m looking for an oven where I don’t have to futz with the flame mid-bake to get a good 4-5 minute bake NY result, and was hoping the Arc could deliver if launched at the right temp with a low flame. I also want the oven to be able to turn out a 75-90 second Neapolitan. Perhaps a pipe dream of a machine, but one can hope!
Nope, didn't have to kill it at all. And when the flame went out, I reignited it right away, so it's not like that pizza in the video was being cooked with it off. So it hit all the notes you mentioned
So I’ve been experimenting with NY style in the Arc XL. I’m able to make a crispy pizza (not burnt) by preheating on the highest setting for 30 minutes, then cutting the heat and waiting for the temp to drop to 700F. I then launch the pizza at that time and let it bake with no flame for about 5-6 mins rotating as needed. The last min I turn the burner on the lowest setting and rotate as needed. The pizza is dynamite using this method.
@@kylejamesvStone temp with an IR thermometer at 700 or the oven display temp at 700? Just clarifying! Thanks
Is this the xl then?
Gozney arc vs Ooni Karu 16 please!!!
Which do you feel is better - Karu 16, arc xl, emozione large? l typically go for New York style, would love to be able to do larger than 12”. What would you recommend? Thanks!
I actually haven't tested the Pizza Party ovens for NY style (need the cordierite stone for that). I'll have to order one of those soon, right now I only have the biscotto stones.
As for Karu and Arc, that's a tough one. These are so closely rated to one another. I felt the Arc had an easier NY style bake than the Karu; it was easier to manage the flame (As long as it's not too windy). But the Karu's big benefit is the multi-fuel.
If you don't plan on cooking with wood at all, I'd probably go with the Arc.
I just bought this oven rn
I know its mostly used for neopolitan pizza but what temperature do you recommend for new york pizza
This oven was actually very good for NY style too! I aim for 600F stone temp, low flame. If you want the bottom crispier, go even lower in the 500s for a slightly longer bake
this vs ooni karu 16?
Can't belive gozney still hasn't intergrated the auto rotating pizza stone. That is the key to an easy cook.
Takes the fun out of pizza making
Laziest shit I’ve ever read
@@mf966 LOL, look in a mirror bud.
I hope they never do.
if you do you need to redesign the entire oven, you can't use the rotating stone with a side burner....
I’ll never understand how people get so excited about soft Neapolitan pizza
Only got to let it run for an hour to heat up 🤦♂️
40 minutes is what I needed in 42 degree temps with a lot of wind. Pretty solid if you ask me.
Mine reached 850f on a 65° windy day in 40 min. Also my built in temp is always within 50° of the infrared gun. I've actually stopped using it and just adjust accordingly. Take all this with a grain of salt since so many other factors can be at play here.
@@DraftDodger69420mine is around 50 degrees hotter on the surface compared to the digital which makes sense because the probe is located in the center of the stone.
This sounds like it was read by an AI....
YOUR WEBSITE SAYS A MAN NAMED STEFANO OWNS THE WEBSITE BUT I CHECKED AROUND AND FOUND A MAN NAMED DERRY G IS THE REAL OWNER.
WHY ARE YOU FAKING STEFANO?? I WILL CALL FBI!!
Why are you here....? Just enjoy the best pizza oven reviews on the web.....he's rock solid,