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Thank you so very much for your video. I will now buy it from the Home Depot. Great service. ❤🎉

What’s the recovery time on the Karu 12g? The Solo Pi Prime cooks great pizza but the recovery time between pizzas is long. Like 10-15 mins long.

ya but its gas not woodfire oops

Hi, I have just got mine and have noticed it have some flare-up’s at the back bottom part of the oven. Is there any one with the same issue? Or, is this just normal and that’s the reason for those back vents? Thank you!

Can you control the temp well in this? Would be nice to be able to lower down to cook NY style since you now have the space for a proper 16-18” that most ovens can’t accommodate.

I don’t get the Roccbox crowd. If your stone breaks you’re screwed. Who wants to drill rivets out just to replace a stone. I know they will replace it under warranty but what about after. Looks like a pain. The Kari series looks like a better compromise to be able to cook both styles.

Do a video on cooking like 5 pizzas in a row. What I’ve noticed is a lot of ovens aren’t great after the first cook. To much loss of heat. Be a awesome video to do a brand comparison

Should I buy the Done S1, this oven or wait for the Koda 2 max review?

Love your videos 🍿🍿

Is this the xl then?

Im looking at setting up a pizza stand on the back of my flatbed truck to take to the breweries. Looking forward to your review!

Should you not also mention the extra stuff you get with the breville?

Can You compere it vs Macte Voyager Nettuno?

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!

Very informative video. Thank you!

I have to wonder why in the world the motor for this oven couldn't be powered by Peltier generation, seeing as it's a pizza oven that generates so much heat.

Why not out the whole dough for 24hrs in the fridge? What would be different in the outcome?

In a world of terrible dough videos, this was really simple to follow (and its not set up to make 8 dough balls like other recipes). Based upon additional research/optimal rise percentages, I think 1g yeast is too much of a percentage of the final dough? There also seems to be guidance of doing a very small % of yeast in the poolish, with the majority of yeast being used in the full dough.... thoughts? My dough did seem to overproof a bit....

If they can make one of these that can hit 900 they might have one of the best pizza oven deals considering the versatility.

Nice concise but thorough review. Would love to see your dough recipe!

Only for pizza?

Awesome 👍

Can we use it indoors?

They have a 16 inch with rotating stone now for 299. Can you review?

Nice and easy to follow thank you but I want to make it tonight I have active dry yeast and instant yeast but not Caputo which one should I use please and how much of it ?

Nice and easy to follow thank you but I want to make it tonight I have active dry yeast and instant yeast but not Caputo which one should I use please and how much of it ?

Nice and easy to follow thank you but I want to make it tonight I have active dry yeast and instant yeast but not Caputo which one should I use please and how much of it ?

Can't belive gozney still hasn't intergrated the auto rotating pizza stone. That is the key to an easy cook.

Buy a g3ferrari for 80€/$.400°C.👍👍🇩🇪

That’s a true pizza Croccante! Great video!!

Bro, how do you do it? These ovens cost a fortune and you are paying them out of your pocket on a weekly basis. I hope your wife is okay with it :) We need to get more people to support this channel. This guy is doing an amazing job to help us buy the right oven! I bought my Costco pizza oven thanks to your videos and I love it. Thank you so much for these priceless videos

Seems a bit too expensive.

Love your videos! Bro what do you do for a living

My only complaint here is that you did not brush the soot off the base of the floor .I would love to see what the performance is after that.

Such a wet dough as a beginner really struggled to get this off the paddle , do you have any tips for the transfer from paddle to oven ??

How do you scale this recipe for let’s say 6 balls

B.S. Oven and it’s not Black Stone 😂

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.

Can you tell the diffeferences between the adore and the arc? Which you like more and why?

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

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!

Only got to let it run for an hour to heat up 🤦‍♂️

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.

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!!

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!

Hey brother, when’s the Gozney Arc XL review coming?

don't put pineapple on pizza you monster, disappointment

Proprio le pecore in mano al lupo.

When will Gosney be able to ship to me in rural Latvia S1 GAS DOME OVEN. ?

What’s you dough recipe? Looks amazing