Loved it! Fun fact: just hours before you uploaded the video I searched if you have a video with the gozney arc and found nothing. Now I found this video 😃
Pretty good y'all just look good on camera for 300 on BBQ bros they have one that looks like this but the stone auto rotate and has a burner under the stone
Being an Italian American that lives in both countries, and who loves pizza more than anything, it makes me very happy to see your continuing success! --- VIVA VITO IACOPELLI --- IL PIÙ GRANDE PIZZAIOLO DEL MONDO
Back to basics, back to our favorite format... To home videos with gas/wood ovens and not industrial electric super professional ovens. Great to see you back again Vito!
Thanks for this review. I have a Chefman electric. It’s “ok” for in the house but very limited in capability. I also have a wood burner for my Weber Kettle. Does a very good job but is labor intensive and eats a lot of wood. After this review I bought the Arc XL. I love it! Thank you. Also, I took your master class about a month ago. Learned so much. Keep up the good work!
At the end of the day, the equipment matters the least, you are incredibly skilled. I admire that you share your knowledge and love for making wonderful pizza with the rest of us and I hope one day I receive the joy of mastering pizza like you do
I have a wood fired oven and would not give up. However, if I lived in an apartment with balcony or a small house with back yard this does look like something I would purchase.
Vito, you should do a review on the HALO Versa 16 inch pizza oven. It appears to be the ultimate oven, 16 inches, bottom and top burner, rotating stone, hinged hood for easy access to cleaning, curved top burner, fast recovery .. It has it all. But is it VITO approved???
Keep it outside with the videos, they are great, more wood and fire ovens, love it when you do reviews and with the basics that made you great. Keep it up!!!
For a small pizza catering of 60-70 pizzas maximum, which oven would you recommend? Two Gozney Roccoboxes, Gozney Arc XL, Pizza Party Emozione, or some other? The Gozney Arc XL has a very large opening, and I'm afraid it will lose a lot of heat, and I'm not sure how it will perform after baking several dozen pizzas!
For pizza catering, Gozney Roccobox vs Gozney Arc? Honestly? I see many comments that Roccobox better maintains temperature after baking a larger number of pizzas in succession!
Thank you for your great Video!!! Could you inform us whether there are any changes in color on the outside of the oven? It appears in the video that there are slightly different colors on the left and right sides of the oven.
Seems like the deck conducts heat a little bit too well. I think it would be best to do smaller pizzas in this, and finish cooking the top by holding the pizza off the deck using a peel... the bottom really does seem a little burnt. Or maybe somehow change it out for a Fibrament stone if it's a cordierite stone right now.
For a small pizza catering of 60-70 pizzas maximum, which oven would you recommend? Two Gozney Roccoboxes, Gozney Arc XL, Pizza Party Emozione, or some other? The Gozney Arc XL has a very large opening, and I'm afraid it will lose a lot of heat, and I'm not sure how it will perform after baking several dozen pizzas!
For the 12” pizza, it gets a 9.5 for me - the oven cooked the pizza absolutely beautifully! The oven cooking the 16” pizza honestly gets between an 8.2-8.6. The fact that it’s wide enough to fit such a beast of a pizza is awesome, but it does require some work to cook it all around and by then things get a little too charred here and there. From the looks of things, it’s best to cook 10” to 14” pizzas in that oven, nothing more than 14 for the sake of comfort and efficiency. Overall, great oven and an incredible showcase of the pizza cooking! Also, great to see Vincent Ramos joining in to help again! 😁
For pizza catering, Gozney Roccobox vs Gozney Arc? Honestly? I see many comments that Roccobox better maintains temperature after baking a larger number of pizzas in succession!
@@jeffreyschmidt3997I have a roccbox and happened the same with the 12" as with the 16" in the Arc. If the dough gets too near the flame, where que floor is hotter, you get that bottom charred from time to time. So, as you both said, the Arc is ideal for 12 to 14", as you can launch them near the right side, and cook it much better
I have the Gozney Dome and this is a good lower price option for those wanting a decent oven. I still think the Dome is the better model but the price is more then double.
Hi Vito, why are your pizzas from the Gozney Arc totally burnt and black underneath? In other videos the pizzas are perfect top and bottom - not like in this video ?
It's possible he left too much flower on the bench, it stuck to the dough and caught fire in the oven. The deck shouldn't have been hot enough to burn the dough normally. I do pizzas all the time in my dome with woodfire getting the floor to 400-450C and it doesn't burn.
@@Chzydawg That is possible; Maybe it's the pizza stone. The Emozione from PizzaParty only became super awesome when the fireclay brick was replaced with biscotto.
Great review, I'm seriously thinking of getting one of these. I just have to figure out how to hide the fact that it, with the stand, costs around $1200 from my wife :D
16" Pizza. The bottom of the oven is too hot for 3 minutes. The bottom of the pizza was clearly burnt. The second, regular sized one seemed great at 90 seconds. I don't care for 16" anyways, so it wouldn't be a problem for me. Just make 2. Double the fun.
The Ooni Koda's biggest drawback for me is that its extremely finicky in windy conditions, because the flame keeps blowing out. How does the Gozney Arc compare on this?
The ovens are great. But keep in mind he gets all these ovens for free. So how would you know if its genuine? Obviously he's not going to bag the hell out of it after getting a free oven
Maestro Vito, can you only cook Neapolitan pizzas? Here in Australia, we are used to pizzas with plenty of toppings. Can you do pizza like this in these ovens using your pizza base? Thank you
Awesome video as always, and a good review. I have a question about the dough I make at home. The process Poolish - 24 hours. Making the dough and put in fridge - 24 hours. Making the balls - 24 hours. So total 72 hours. 70% hydration. I noticed that the balls after these hours at the fridge become super elastic and you can’t stretch it, because the dough is naturally stretched without no effort, but it makes it hard to work with. I also noticed, in the same process, 2 hours before I make the pizza, I re-ball the ball I made it becomes strong and easier to work but still soft and crunchy. Can you help me understand what is the problem with my first method?
It might be overproofed. I would suggest making the dough the same day you make the pizza. I do 100% poolish 24-48 hours in advance, then about 4-5 hours before I want to make the pizza I will start making the dough. I've not had a problem with my method yet. I do a little lower hydration too (66-68%)
Gozney Roccbox vs Gozney Arc? I'm only interested in which one better maintains temperature and is better for baking pizzas consecutively? This is the only parameter that interests me. Strictly 11-inch pizzas. Thank you
Both are good, only drawback from the roccbox is that you don’t see the crust side pointing the flame. Therefore the arc is imo a good follow-up. What are you planning to do with the oven ? Start a business ?
I like my ooni pro and it’s served me well all these years but the Gozney dome caught my eye. Now this thing comes out and is 2/5 the price of the dome.
The man, the legend in person whom his recipe is so simple, yet very delicious. Great oven you're reviewing, it makes me in awe to see a marvel like this one. This is a great review, it makes me want to buy one like this one! I wonder if they have a wood/charcoal version for those who prefer not using propane though.
I’m impressed with the oven. You gave a very good review of the whole process. I really like when you do these reviews. I would like the dough recipe you would use for a 16 inch pizza, added to your review.
Its comparable to other ovens for this size and in 800 dollar price range. I think i like the ooni Karu 16 better for its versatility and door closure.
For a small pizza catering of 60-70 pizzas maximum, which oven would you recommend? Two Gozney Roccoboxes, Gozney Arc XL, Pizza Party Emozione, or some other? The Gozney Arc XL has a very large opening, and I'm afraid it will lose a lot of heat, and I'm not sure how it will perform after baking several dozen pizzas!
@dejandejan903 I'm sure the Gozney Arc is a good oven, but it doesn't appeal to me. I wouldn't go more than a 14" pizza. It would be much easier to turn and manage. Being so close to the burner with a 16" would burn the cornicione.(found that out with my Koda 16). So 2 Roccbox would be the same price as 1 Gozney Arc? Definitely would have 2 Rocbox's for portability and produce more pizzas faster for a group of people. I still use my original Uuni 3 as well as my Koda 16. They are great ovens and I have mastered both of them. Just keep your pie 2"-3" smaller than your stone or you will have a mess. I have a wood fired Fontana Forni oven also that I can cook( 2-3) 10" pizza's at a time. I only use that with 4 or more people here at the house. That is way too bulky and heavy for transporting.
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!
It looks like the paint on the front is turning brown after just the first preheat. Am I seeing this correctly? That's not a good sign because that paint will eventually crack and chip off, then the top will corrode.
I have experience working in pizzerias, and now I have the opportunity to work in a pizza catering for 50-60 people, but outdoors. In the pizzeria, I worked with gas pizza ovens, but now I need to buy a small oven. Would your suggestion be the Pizza Party Emozione, Gozney Arc (Small), or Gozney Roccbox (maybe two pieces)? Please reply. Thank you!"
Grande Vito segui i tuoi video sempre con tanto interesse , perché non fai un video in italiano dove ci fai vedere come è costruito ? Magari caratteristiche di temperature in c° , quanto ci mette ad arrivare a temperatura? e quanto gs consuma cira ad ora? sul sito non ho visto queste caratteristiche. in europa è venduto in Germania ed onestamente ci sto facendo un pensierino, Grazie mille Grazie mille sempre numero uno ( e viva la Puglia … )
Looks very good and good value. Do you know what the stone is made of ? It looked a little bit burnt underneath with the stone at 900 F. I went from a normal (corderite?) stone to a thick clay biscotto/saputo stone and it was a lot less burnt underneath at high temperatures > 800 F. As far as I know, neapolitan ovens use biscotto as it absorbs steam and doesnt burn as quickly. So either cooking a slightly lower temperature might be necessary, or maybe someone will make a saputo stone that fits (would be very expensive) . Or maybe it is just a little charred underneath but didn't taste burnt.
For pizza catering, Gozney Roccobox vs Gozney Arc? Honestly? I see many comments that Roccobox better maintains temperature after baking a larger number of pizzas in succession!
Ciao Vito,bel video.. Stavo pensando di prenderne 2 per fare piccoli catering..Ho dei dubbi che non riuscirebbero a cuocere le pizze bene dopo la quarta o quinta pizza,specialmente la pietra sotto perderebbe calore troppo velocemente..Che ne pensi ?
Vito, good video! I have 2 questions, 1. would this oven work as well for New York style thin pizza? 2. are those burn marks on the top left and right of the oven or was this just a reflection? Thanks
Great Review Vito! I have the dome and I try to do the same thing, get the heat up to 420-450 Celsius and then turn the flame low while the pizza cooks..keeps the crust from getting burned by the flame
I asked to receive the oven. To make this review so of course they did not charge me and also I did not ask for money because I wanted to make a real honest review
![Twenty One Pilots - The Line (from Arcane Season 2) [Official Audio]](http://i.ytimg.com/vi/XCz7WUotXs8/mqdefault.jpg)
your vote of my HONEST review??
Great, thank you.
looks good, putting a Biscotto di sorrento instead in of the floor it comes with might give it that extra quality!
Great as usual!!
Loved it! Fun fact: just hours before you uploaded the video I searched if you have a video with the gozney arc and found nothing. Now I found this video 😃
Pretty good y'all just look good on camera for 300 on BBQ bros they have one that looks like this but the stone auto rotate and has a burner under the stone
Being an Italian American that lives in both countries, and who loves pizza more than anything, it makes me very happy to see your continuing success!
--- VIVA VITO IACOPELLI --- IL PIÙ GRANDE PIZZAIOLO DEL MONDO
Back to basics, back to our favorite format... To home videos with gas/wood ovens and not industrial electric super professional ovens. Great to see you back again Vito!
Thanks for this review. I have a Chefman electric. It’s “ok” for in the house but very limited in capability. I also have a wood burner for my Weber Kettle. Does a very good job but is labor intensive and eats a lot of wood. After this review I bought the Arc XL. I love it! Thank you. Also, I took your master class about a month ago. Learned so much. Keep up the good work!
At the end of the day, the equipment matters the least, you are incredibly skilled. I admire that you share your knowledge and love for making wonderful pizza with the rest of us and I hope one day I receive the joy of mastering pizza like you do
I have a wood fired oven and would not give up. However, if I lived in an apartment with balcony or a small house with back yard this does look like something I would purchase.
That's the benefit of the dome over this one. you can utilize multiple sources. wood, gas, or propane?
Vito, you should do a review on the HALO Versa 16 inch pizza oven. It appears to be the ultimate oven, 16 inches, bottom and top burner, rotating stone, hinged hood for easy access to cleaning, curved top burner, fast recovery .. It has it all. But is it VITO approved???
Could you show next time also a temperature in °C
I like that it is placed between the roccbox and the dome. The dome is way too expensive for us, but the arc might be the way to go!
My favorite pizza chef reviewing a new pizza oven 😍
Thanks for the video 👍
I just purchase this oven and I like it a lot still learning how to use it
Just got mine tonight, Vito. Can't wait to have some fun with it!
Great review. At that cooking temp really need a Biscotto floor = 10/10. thanks for the review Vito.
When they come out with Dual-Fuel version in between the Arc XL and the Dome, I'm buying.
Thanks you Vito. Because of your earlier videos I bought a Gozney Dome. Now I am making my own pizzas and they are tasty.
Keep it outside with the videos, they are great, more wood and fire ovens, love it when you do reviews and with the basics that made you great. Keep it up!!!
@Vito - On your next review, please make 3x 12” pizzas in a row and compare the under crust to find the recommended heat recovery time between pizzas.
Yes I’m planning too
Yes, please do that!! Even with more pizzas, like 5-6 if you can. Could we use this oven for a pizza truck for example? Thanks!!
@@Scheny-Dev I don't believe you can use this one comercially for a few reasons.
For a small pizza catering of 60-70 pizzas maximum, which oven would you recommend? Two Gozney Roccoboxes, Gozney Arc XL, Pizza Party Emozione, or some other? The Gozney Arc XL has a very large opening, and I'm afraid it will lose a lot of heat, and I'm not sure how it will perform after baking several dozen pizzas!
For pizza catering, Gozney Roccobox vs Gozney Arc? Honestly? I see many comments that Roccobox better maintains temperature after baking a larger number of pizzas in succession!
Looks great, I have a gozney dome and I love it.
The sensor probe is underneath the stove, pretty good idea by Gozney!
I've been looking at different gas-powered pizza ovens and your review was helpful. Time to go shopping. 🙂 Thank you Vito!
Thank you for your great Video!!!
Could you inform us whether there are any changes in color on the outside of the oven? It appears in the video that there are slightly different colors on the left and right sides of the oven.
Seems like the deck conducts heat a little bit too well. I think it would be best to do smaller pizzas in this, and finish cooking the top by holding the pizza off the deck using a peel... the bottom really does seem a little burnt. Or maybe somehow change it out for a Fibrament stone if it's a cordierite stone right now.
For a small pizza catering of 60-70 pizzas maximum, which oven would you recommend? Two Gozney Roccoboxes, Gozney Arc XL, Pizza Party Emozione, or some other? The Gozney Arc XL has a very large opening, and I'm afraid it will lose a lot of heat, and I'm not sure how it will perform after baking several dozen pizzas!
Gozney dome . It's professional 100% and dual fuel. It has an attachment to the front that makes the entrance smaller for a regular pizza.
For the 12” pizza, it gets a 9.5 for me - the oven cooked the pizza absolutely beautifully!
The oven cooking the 16” pizza honestly gets between an 8.2-8.6. The fact that it’s wide enough to fit such a beast of a pizza is awesome, but it does require some work to cook it all around and by then things get a little too charred here and there.
From the looks of things, it’s best to cook 10” to 14” pizzas in that oven, nothing more than 14 for the sake of comfort and efficiency.
Overall, great oven and an incredible showcase of the pizza cooking! Also, great to see Vincent Ramos joining in to help again! 😁
Agree 100% with you
For pizza catering, Gozney Roccobox vs Gozney Arc? Honestly? I see many comments that Roccobox better maintains temperature after baking a larger number of pizzas in succession!
Perhaps at a lower temp there would have been less charring?
@@vitoiacopelliFor a small pizza business, would two Gozney Roccoboxes or two Gozney Arc 14s be better? Honestly? For 50-60 pizzas?
@@jeffreyschmidt3997I have a roccbox and happened the same with the 12" as with the 16" in the Arc.
If the dough gets too near the flame, where que floor is hotter, you get that bottom charred from time to time.
So, as you both said, the Arc is ideal for 12 to 14", as you can launch them near the right side, and cook it much better
Not sponsored? Come on, Vito.
Great video. Congratulations to Gozney for making this new ARC pizza oven. I have the Dome and most often do not use the wood option.
Same here, I’m super happy with the I get from gas and it’s fast to reach higher temperatures
I think what everyone is thinking is: will you do a Dome vs Arc comparison?
it's more like the Ooni koda 16, the dome is till the boss of all ovens in my opinion.
Vito would prefer this or the dome?
this is my pick , hopefully i can get one soon :) love the info thanks for making these videos.
I have the Gozney Dome and this is a good lower price option for those wanting a decent oven. I still think the Dome is the better model but the price is more then double.
Great review video of the @gozney. Thank you
Wishing I had waited to buy my pizza oven! This looks amazing
Bellissimo, sembra anche molto pratico. Fantastico anche il carrello. !
Another amazing video, Vite!!
Hi Vito,
why are your pizzas from the Gozney Arc totally burnt and black underneath?
In other videos the pizzas are perfect top and bottom - not like in this video ?
It's possible he left too much flower on the bench, it stuck to the dough and caught fire in the oven.
The deck shouldn't have been hot enough to burn the dough normally. I do pizzas all the time in my dome with woodfire getting the floor to 400-450C and it doesn't burn.
@@Chzydawg That is possible; Maybe it's the pizza stone. The Emozione from PizzaParty only became super awesome when the fireclay brick was replaced with biscotto.
Great review, I'm seriously thinking of getting one of these. I just have to figure out how to hide the fact that it, with the stand, costs around $1200 from my wife :D
16" Pizza. The bottom of the oven is too hot for 3 minutes. The bottom of the pizza was clearly burnt.
The second, regular sized one seemed great at 90 seconds. I don't care for 16" anyways, so it wouldn't be a problem for me. Just make 2. Double the fun.
I’d like to see a comparison of the Dome and ArcXL.
I was hoping you’d be reviewing this
waaayyy better than any Ooni oven for sure !
Just when I was about to order the roccbox this is coming out.
The top front edges look like they got sooty, though it may just be the lighting.
no, those areas are soot
The Ooni Koda's biggest drawback for me is that its extremely finicky in windy conditions, because the flame keeps blowing out. How does the Gozney Arc compare on this?
Vito, great video as always!
Love the Soft & Crunchy Tshirt with the new logo!!
Glad you like it!
I was waiting on your review before I decided if I’m buying this or not. Thanks for always making great content
The ovens are great. But keep in mind he gets all these ovens for free. So how would you know if its genuine? Obviously he's not going to bag the hell out of it after getting a free oven
never change your pronunciation. its too iconic!
14:31 what happened? I thought there was no camera cut. Lol didn't expect that
WOO HOO !!! My FAVORITE chef !
Maestro Vito, can you only cook Neapolitan pizzas? Here in Australia, we are used to pizzas with plenty of toppings. Can you do pizza like this in these ovens using your pizza base? Thank you
Great review. Looks like a outstanding product
Where can I get one of those shirts!? Im all about the Soft and Crunchy… in the same time! 🍕
Awesome video as always, and a good review. I have a question about the dough I make at home.
The process
Poolish - 24 hours.
Making the dough and put in fridge - 24 hours.
Making the balls - 24 hours.
So total 72 hours.
70% hydration.
I noticed that the balls after these hours at the fridge become super elastic and you can’t stretch it, because the dough is naturally stretched without no effort, but it makes it hard to work with.
I also noticed, in the same process, 2 hours before I make the pizza, I re-ball the ball I made it becomes strong and easier to work but still soft and crunchy.
Can you help me understand what is the problem with my first method?
It might be overproofed. I would suggest making the dough the same day you make the pizza. I do 100% poolish 24-48 hours in advance, then about 4-5 hours before I want to make the pizza I will start making the dough.
I've not had a problem with my method yet. I do a little lower hydration too (66-68%)
How does the flavor compare with wood fired?
What a beauty! Hope the price is affordable.
Hi Vito, how would you compare to the dome, what are the benefits if any of the dome, for the extra money.
Gozney Roccbox vs Gozney Arc? I'm only interested in which one better maintains temperature and is better for baking pizzas consecutively? This is the only parameter that interests me. Strictly 11-inch pizzas. Thank you
Both are good, only drawback from the roccbox is that you don’t see the crust side pointing the flame. Therefore the arc is imo a good follow-up. What are you planning to do with the oven ? Start a business ?
I like my ooni pro and it’s served me well all these years but the Gozney dome caught my eye. Now this thing comes out and is 2/5 the price of the dome.
Same boat here...
The man, the legend in person whom his recipe is so simple, yet very delicious. Great oven you're reviewing, it makes me in awe to see a marvel like this one. This is a great review, it makes me want to buy one like this one! I wonder if they have a wood/charcoal version for those who prefer not using propane though.
Wow, thank you!
is not! Only Gas!
@@ricsiii86 I see, thanks for the info.
For woodfire you will need to get the Dome or you can get an attachment for the roccbox.
I would have liked to see a large 16” NY style
I’m impressed with the oven. You gave a very good review of the whole process. I really like when you do these reviews. I would like the dough recipe you would use for a 16 inch pizza, added to your review.
Glad you like them!
Its comparable to other ovens for this size and in 800 dollar price range. I think i like the ooni Karu 16 better for its versatility and door closure.
Gozney is the real deal, ooni for amateurs
@jackdavis8786 lol yeah sure.
For a small pizza catering of 60-70 pizzas maximum, which oven would you recommend? Two Gozney Roccoboxes, Gozney Arc XL, Pizza Party Emozione, or some other? The Gozney Arc XL has a very large opening, and I'm afraid it will lose a lot of heat, and I'm not sure how it will perform after baking several dozen pizzas!
@dejandejan903 I'm sure the Gozney Arc is a good oven, but it doesn't appeal to me. I wouldn't go more than a 14" pizza. It would be much easier to turn and manage. Being so close to the burner with a 16" would burn the cornicione.(found that out with my Koda 16). So 2 Roccbox would be the same price as 1 Gozney Arc? Definitely would have 2 Rocbox's for portability and produce more pizzas faster for a group of people.
I still use my original Uuni 3 as well as my Koda 16. They are great ovens and I have mastered both of them. Just keep your pie 2"-3" smaller than your stone or you will have a mess. I have a wood fired Fontana Forni oven also that I can cook( 2-3) 10" pizza's at a time. I only use that with 4 or more people here at the house. That is way too bulky and heavy for transporting.
Vito gets a new oven and makes the biggest pizza with a difficult dough xD and it's perfect.
Not sure if I can afford even at the great price they are listing it, but i'm buying it anyway!
I believe this one here is cheaper then others I believe 700$
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!
It looks like the paint on the front is turning brown after just the first preheat. Am I seeing this correctly? That's not a good sign because that paint will eventually crack and chip off, then the top will corrode.
Vito-I’m looking at your mixer. It’s 100v but in Canada it’s 120v. Are there different ones for Canadians???
We need to see a NY style in the ARC XL
Vito have you ever thought of visiting Lucali in NYC and doing a recipe/how to video
can you please make a video review and comparison for the new OONi KODA 2 MAX vs this gozney arc xl
You believe is ok to use the arc dome indoor but with a good ventilation? I am thinking about my bar and I have a 2m doors open all the time .
Why did they make a stand with such a big base unit for such a compact oven? It’s adding more than 20cm in depth compared to the oven.
isn't 10g of fresh yeast a bit too much? people use 1g of acrive (2g of fresh) yeast for that amount of wheat/water
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!"
Is it jist me or was the temp on the display was off 855 on the gozney 780ish on the radar
Vito, thanks a lot for bringing sun and smile and good mood! Soft and crunchy! 👍
Fantastic review. Thank you Vito
Glad you liked it!
I'm contemplating changing my Pizza Party Emozione for this Arc XL, but not sure.
Grande Vito segui i tuoi video sempre con tanto interesse , perché non fai un video in italiano dove ci fai vedere come è costruito ? Magari caratteristiche di temperature in c° , quanto ci mette ad arrivare a temperatura? e quanto gs consuma cira ad ora? sul sito non ho visto queste caratteristiche. in europa è venduto in Germania ed onestamente ci sto facendo un pensierino, Grazie mille
Grazie mille sempre numero uno ( e viva la Puglia … )
Out of stock only a few hours after release. Gozney did not plan the release very well.
Looks very good and good value. Do you know what the stone is made of ? It looked a little bit burnt underneath with the stone at 900 F. I went from a normal (corderite?) stone to a thick clay biscotto/saputo stone and it was a lot less burnt underneath at high temperatures > 800 F. As far as I know, neapolitan ovens use biscotto as it absorbs steam and doesnt burn as quickly.
So either cooking a slightly lower temperature might be necessary, or maybe someone will make a saputo stone that fits (would be very expensive) .
Or maybe it is just a little charred underneath but didn't taste burnt.
as the Gozney web site states, it's cordierite
@@donmaclaren4409 thanks. I don't imagine they will make a biscotto replacement. Anyway , I'm sure cooking at a slightly lower stone temp would be ok
Would really like to know about the discoloration of the top on first use already. Is this wipeable or permanent?
Excellent Vito!!!
For pizza catering, Gozney Roccobox vs Gozney Arc? Honestly? I see many comments that Roccobox better maintains temperature after baking a larger number of pizzas in succession!
Ciao Vito,bel video..
Stavo pensando di prenderne 2 per fare piccoli catering..Ho dei dubbi che non riuscirebbero a cuocere le pizze bene dopo la quarta o quinta pizza,specialmente la pietra sotto perderebbe calore troppo velocemente..Che ne pensi ?
Vito, do you think this arc xl will be good enough for professional catering in a outdoor setting? Weddings and parties etc?
I would probably buy two roccboxes instead.
Vito, good video! I have 2 questions, 1. would this oven work as well for New York style thin pizza? 2. are those burn marks on the top left and right of the oven or was this just a reflection? Thanks
Looks like amazing oven!
Great Review Vito! I have the dome and I try to do the same thing, get the heat up to 420-450 Celsius and then turn the flame low while the pizza cooks..keeps the crust from getting burned by the flame
How does this compare to the G dome? Is the dome worth the extra money or is better to go with the arc?
Diavola pro 2.0 review maybe and some recipe for that oven for neapolitan style ? ❤
Vito! The bottom looks burned! What kind of stone is it in the oven?
You know I’m still the pizza King of RUclips
Is it worth buying this oven for 699Eur (small version) vs a Roccbox that only costs 469Eur or an Ooni Koda 16 for 579Eur?
You say it wasn’t sponsored so how much did it cost? Or did they provide it to you for free?
Yes
Free is only the air that youre breathing, vito is a poster boy but is lovavel he worked for that
I asked to receive the oven. To make this review so of course they did not charge me and also I did not ask for money because I wanted to make a real honest review
Obviously it burns from the beneath, and you cannot close the entrance so it cannot be used in colder months in Canada.
you can use in colder months, just have to keep on high.
they have a mantel for it, no reason you can design a closure before they do
Dear Vito, have you ever used the Spice Electronics Diavola Pro 2 pizza oven? What do you think of it, if not, would you be able to review it?
❤ for sharing the pizza love 🍕
Grazie Vito
The 16" pizza was burned on the bottom.
Awesome review! But why he did fold the pizza like that 😭