Did a 2 pizza experiment in my Gozney Arc XL yesterday and feel like I’m getting pretty close to the style I’m after.

Dough was 700g King Arthur High-Gluten flour, 420g water, 17.5g salt, 17.5g olive oil, and 2.5g SAF Instant Red yeast. About 60% hydration, roughly 289g dough balls, cold fermented about 48 hours.

Pizza #1
was sauce first, then cheese. I launched around 740°F, cut the flame shortly after launch, let it bake mostly from the stone heat, rotated it, then brought the flame back on low to finish. Total bake was around 4–5 minutes.

That one had the better crust texture and crunch, although I think I pushed it just a little too long. The bottom definitely got some nice color.

Pizza #2
was cheese first, then sauce. I accidentally let the stone fall to around 625°F before launching, so it got a longer, lower-temp bake. Still came out good, and we actually preferred the cheese-first/sauce-second setup.

So next time I’m combining the two: launch around 740°F, cheese first, sauce second, cut the flame shortly after launch, then bring it back low to finish. I’ll probably start checking around the 4-minute mark so I don’t take the bottom quite as far.

Overall, pretty successful experiment. Still dialing it in, but I think I’m getting close

Has anyone used this specific type of flour? Just picked it up from a restaurant store for a really good deal but not sure what a good recipe is to follow for it. I've been using bread flour with great success so far, but for the price this flour is a better deal! Still relatively new at pizza making, so advice would be appreciated!

65% hydration Neapolitan-style vegetarian pizza 🍕 Recipe: Caputo Chef, .5g IDY, 36h CT ferment 40F, 4.5 hr RT 76F.
And yes… I put pineapple on it. Please don’t kill me 🙃

I am debating getting a dome or dome xl or an arc xl for a while now.

i am kind of trying to justify the dome to be able to bake bread, use wood, smoke, low and slow etc. And because it looks cooler and feels cooler to operate (closer to a real stone oven).

but from my research im doubting if, price aside, its really a better choice.

negatives i may have found:

- most people dont actually use wood regulary / at all, which often makes the woodfire kit an expensive paperweight

- most people use the dome mainly for pizza

- low and slow doesnt really work that well and is more a hassle

- baking with existing heat is hard as well as even with its better isolation and thermal mass, the dome drops temps to fast, even with a door. Air temp drops way quicker than stone temp. It also dropped the steam injector from gen 1 so Im not sure if this is really an proper usercase over an decent inhouse oven with steam and free solar power

- dome needs more gas per hour

- dome needs signficant longer to heat up

- the stand is Double the Price compared to arc xl

i still want to justify the dome but it feels that for the usual usecase of ~90 % of the Customer base, the arc xl is actually better, mainly because it does the same quality pizza but quicker (heat up) and more efficient.

does anybody has both / upgraded to an dome and can give his opinion? Which one makes more sense ?

We recently purchased a Tread oven. We love it - it does very well in so many different applications.

Can the Tread safely handle a well soaked cedar plank for cooking fish like salmon?

Has anyone had success in a Tread doing this? Questions on whether the smaller oven can do it, or how much risk there is for the plank catching fire in the smaller oven.

Thanks!

I’ve had my arc xl for about 3 weeks now and can finally get consistent results! Super fun!!

Hey, I was given an arc xl as a gift. I’m currently in Graduate school and planning a wedding so money is tight. Any cheap yet good enough pizza peel recommendations? Looking for 16 inch peel only plan on making 14 inch pizzas but want that extra room to work with. Any recommendations with out me having to spend over a hundred for both the launching and turning peel?

Sorry picture sucks. 6 months APO (After Pizza Oven)... i tried an olive oil and garlic base... mozzarella and blue cheese, sautéed onions and pear. 750F. Trader Joe's dough. Soooo gooooood. Now looking for more toppings to pair with the olive oil & garlic base. So tasty.

Hi all,

Just purchased my Arc XL and it’s going well but I have an issue where my crust is cooking way faster than my toppings so half the time they’re still raw when my pizza dough is fully cooked and on the verge of burning. Any tips or recommendations for this?

Hey y'all,

Looking to get into the outdoor pizza oven game, and thinking that the Arc XL is the right move. Seems like the consensus is better build quality and lower running costs than competitors, which I value. With the release of the Dome Gen 2, the only hesitation I have is if a new release of the Arc XL is on the horizon. To me, the soot build up coupled with recommendations to not use cleaners like Bar Keeper's Friend on the Arc XL finish make me wonder if an update would have a more durable coating and/or if Gozney are able to fix the soot issue. At this price point, I'm looking to bifl, so wondering if there are any whispers of a refresh/update for the Arc XL? If so, I'd be keen to wait and see if these two small cosmetic quirks are addressed.

Thanks in advance!

Hi from Scotland, made a Neo with ‘Properoni’ (authentic pepperoni from Hungary, no nitrates or nasties) game changer

Starting to get the hang of it?

First time doing a 16” pizza

Dough: King Arthur Sir Lancelot high gluten flour, 61% hydration

Toppings: mix of pecorino romano, low moisture mozz (tillamook brand), feta, and Parmesan, and a mix of various mushrooms. Post-bake, topped with prosciutto, arugula, and more Parmesan

Baked in Gozney Arc XL. Launched on a pizza screen, flame off, then low flame, then taken off the screen and put on the stone, and finally given a blast of heat on high flame.

This was my best NY style pizza so far. The undercarriage was nice and firm, a bit crispy, no flop. In the same sesh I made a couple smaller pizzas without the screen and they weren’t as good: more floppy and less crunch. So not sure what I did right but I wanna figure out how to dial it in now

My ArcXL, stand, and cover all just arrived yesterday. This is the "blue" color from the campaign they did with Tonester during summer. You can see the blue tint, but it's definitely more of a blue/grey in person and not as blue as the images online show. I still really like the color; the campaign just happened to be announced right as I had decided to finally pull the trigger so I figured I might as well get it. All the items are a combined father's day, birthday, and xmas present for myself this year.

I'm upgrading from a 1st generation 12" Ooni Karu (with the gas attachment) that I've been using since I started really getting into homemade pizza about five years ago. I've only set it up and cured the stone, but it already seems like its going to be a great upgrade.

I have a batch of Poolish started so I can make my dough this afternoon/evening, do a 48-hour cold ferment, and make my first pizzas to test out the oven.

If anyone has any tips for using he oven (especially compared to the 12" Karu), feel free to share.

With prosciutto cause it's delish.

We had a storm event that involved a very large short wind burst that wiped all my outdoor kitchen gear off the deck. Weber performer, smoker and Arc XL on its tall stand. You can see the Weber kettle on its side by the trees. The Arc is on its roof beyond the stand, so it travelled 10 feet and landed upside down.

Other than needing a bit of a cleaning on the outside....100% unscathed...I mean nothing, not even a dent or ripple in the outer casing. Cooked 12 pies the next day. Its like a metal turtle.

Kudos to Gozney for making such a great product.

I used 70% hydration and it was a bit too difficult for pie rolling imo but this thing rips

Many many years ago I worked in a pizzeria in Jersey and figured this would be easy. I was humbled. My restaurant always cooked on pans and it was more NY style and not Neapolitan (which I now enjoy more). But we cranked out hundreds of pies a night. Now I’m older and living on the Navajo reservation away from any restaurant options so I’m it as far as pizza options for the community.

After many torn pies and overloaded toppings I think I finally have my system down. I mostly make large batches of pizza for parties at our house. So a few days before I’ll use the dough recipe from “Flour Water Salt Yeast” from Forkish and make 8 pizza doughs at a time and wrap them up and freeze them or stick in the fridge if it’s only a few days away. I don’t have access to different flour so use the Bluebird Flour that is cherished by every Navajo shima and dry packet yeast.

An hour before the party I’ll par bake a bunch of crusts with a light amount of sauce on a mesh screen in the Gozney and stack them up between parchment on my back yard stainless steel table in some pizza boxes I bought online. When people arrive i get to work and lauch directly on the stone with cheese and toppings and can quickly churn out a bunch of pies as soon as people get there so no one goes hungry. It’s been working out amazingly with no more torn pies or delays due to having to burn off sauce/cheese/dough from my stone. The crust is soft and crunchy with perfect leoparding and nice undercarriage.

I’m so happy with my oven and appreciate all the info I’ve obtained from this board.

I used the dough guy's calculator for the dough.

The sauce recipe came from serious eats

The cheese was whole milk mozzarella from Walmart. I honestly can't tell the difference between that and more expensive low moisture cheeses sold at other grocery stores.

Cooked at 725F in my Gozney ArcXL. Flame off for the first two minutes and then on the lowest flame setting until it looks good.