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You read my mind with preparedness 😝

It's mostly tomato sauce

ALL WRONG

26:37 great info! Thank you!

Fantastic video! Do you know the interior dimensions? If I could get a 9 x 13 aluminum pan in here for things I would otherwise use a toaster oven for, I could add this to my life :-)

Just received mine. Thank you for all the information!

I just don't think its a great idea to do 16 inch pizzas in these "16 inch ovens". The dough is just too close to the flame. Run into the same problem with the Koda 16. Restaurants are able to do it because their ovens are huge. 14 inch pizzas are the way to go. I bought the 16 in oven so that I could make 12-14 inch pizzas with extra room to work.

you're just not going to get any "Wood smoke" from any pizza, comes down to personal preference, gas is more convenient in my opinion

Great video. I used a food blender on the egg whites before the rest which produced a fluffier dough.

Door seems like no brained

I would love to see a comparison between the Arc XL and the Dome.

Why are they bother marked on the top? Is this an issue?

Based on one of your other videos, I would add a NU2U door to see if that increases the maximum temperature. Secondly, once your fire is hot and you're ready to launch, throw a piece of soaked hardwood onto your fire to add smoke flavour.

I was just on the Grozny website trying to decide which oven to order and came across your channel. Thanks for the very helpful content. I learned a lot and now know which oven and NU2U accessories I'm going to order. I'm sub'd! 🙂 🍕

Great video ! Thanks so much for posting the info about the propane tank weights. I guess I'm wondering how many times you could make pizza with either of these models, when we compared heating up a regular ol' bbq, most of us will heat it for maybe 10 minutes, and start cooking burgers...... these ovens require a good 30 minutes to heat... and if that's at full blast, I gotta wonder how much fuel your oven(s) will use vs a bbq, let's say the average bbq at about 40,000 BTU. Is there any rating on the box that tells you any btu rating on the pizza oven(s) ? I haven't seen any video talk about this. So the typical 20 lb tank costs about what ? $15 to fill, but how many bakes can you get on these ovens on a tank ? ... it's an interesting question... Thanks for your time !

I think that Gozney provides the XL with a small metal tool, especially made for this pizza oven. I have seen it.

I used to watch Emeril’s show back in the day on tv and he cooked ribs for 3 hours in the oven. I’ve done 1.5 , 1, and .5 hours on the smoker and they always turn out great. You can split the 3 hours in any way you want and they’ll be fine.

Dear Some Dads Cook, You are a FOOL for burning a propane appliance you your kitchen unvented to the outside! It's apparent you didn't read Gozney's instructions for use of propane indoors...

$16 Rib Rack... $3 in propane to cook... $2 in seasoning... Foil $1, Sauce $1. . $23 rack of ribs. NOT WORTH IT! Time and Effort? Priceless.

You should film and let her cook

Great video, thanks so much. Learned a lot.

The heat recovery problem is due to not having any thermal mass… light ovens will always have this problem…

Nice job. 3-2-1 has always been overkill

This looks great but it’s a POS…. They were super late to market and still didn’t get it right.

Nice job, I’m gonna try it.

"Why Gozney released the Arc"? My guess is that it's the replacement for the Roccbox. The RB looks like an Ooni clone and looks nothing like what Gozney is going for with the newer models. The Arc is nearly the same size and weight, it has built in handles and is serviceable, not to mentions looks better.

Bin grade dabei mich zu informieren welcher Ofen es wird. Ich würde gerne Wood und Gas haben. Danke für deine Eindrücke. Hilft mir sehr weiter! Grüße aus Nord Deutschland ✌🏻

Your videos are so helpful. Nice not to see the typical influencer this product is great. One thing I would add is the is there is more room in the xl for cooking things other than pizzas e.g., steak in on pan and potatoes in another. Had my roccbox for about three years and continue to love it.

You can't beat good naan bread.

the view in the background is incredible

Great videos! Super helpful. Thanks so much!

How much cook time do you get on the gozney arc xl with the propane tank?

Did you leave the heat high when cooking the Neapolitan or turn it down?

This is by far the best video for the chefman - wish he included some links to the dough he used - those pizzas look amazing!

Great review man!!! Are you doing these reviews for Hobby? Very detailed, professional video, great Pizzas. I bough the Gozney last week

doing the lords work with these videos

Interesting. I would be interested to see what a quick soak in water and a pat dry would do to the cheese. I know a guy who does this for things like tuna melts. He says removing the caking agent gives his melts a better mouthfeel and cheese pull. Not to mention a better overall melt.

Whered you get that oversized cutting board?

can you do a conversion video for the Gozney dome propane to natural gas please.. in Canada they only sell propane

Do you think the oven is worth the price?

Anti-caking agent!!!

Thank you for the info. I don’t think anyone has ever done a review on the results of different mozzarella toppings so I really found this very informative.

Great video with practical advice.

You’re using shredded mozzarella ?!

I jsut saw your whole vid and I greatly appreciate with. I’ve saw the part where you said the xl is preferred for beginners learning. However, if I only plan on working with only 12x12 pie and 6x6 slice pans for Sicilian square pan pizzas, the regular arc should be fine and better than the xl, especially as I saw your pizza test without turning showing heat distribution; what do you say?

How about the Arc XL versus the Evendure Kiln?

I can do it in two hours no foil and have you thinking I did in five on a smoker when I did three racks on a 22 inch Weber. No joke. My boy has gotten the timing from me so many times and still can’t get’em that tender 😂

Excellent instructions and technique for us amateurs. I felt very intimidated working the dough but your instructions help give me confidence. Thank you!

I love your thorough and honest explanation of each pizza tested. I really appreciate these kinds of reviews. Thank you!

My problem is the Dome soots up . I don't know if the regulator is working at the right pressure. Anybody have this problem used it only twice.