To be clear: the environment temperature has no real effect on the stone itself. If you assume a 30F day compared to a 60F day, it's only a 30F difference, really small compared to the >900F temperature in the oven. The percent difference of the outside air vs the inside air is negligible. What makes a huge difference on cold days, is the propane tank temperature. In order for a smallish tank to have enough propane flow, the liquid propane needs to evaporate. The colder the outside air, the slower the evaporation and the lower the pressure. Which in turns reduces the burner BTUs. You can see this effect on a warm, humid day: humidity will condense on the tank across the surface of the liquid propane inside (the effect is used by some of the cheap LCD tank gauges that magnetically stick to the tank). Especially if your tank is stored outside and starts very cold, the available BTUs are reduced significantly. start with a warm tank and keep your tank as warm as possible, and the outside temperature matters less. If this oven used a NG hookup (need a different burner), the cold weather effect would not exist. (and, yes, I own an Ardore with biscotto stone, amazing oven 😁)
I bought a biscotto stone for my Karu 12. Like you mentioned, it cooks the bottom of the pizza much more gently at high temps. It also could be an issue when cooking multiple pizzas as far as heat recovery. I find the biscotto stones are better suited for larger, commercial Neapolitan pizza ovens. I would have loved to see the cook on the refractory stone. I think this oven is absolutely stellar either way. Those were the best pizzas I have seen you cook on this channel.
@@palapizzaovens I actually don't use it anymore for the reason I mentioned above. Oven temp needs to be much hotter for the bottom to cook. I guess it's a different type of cook and one needs to adjust to it. I also tried it in my home oven and got virtually no browning on the bottom of pizza or bread.
I need to replace my ooni koda 16. I thought the Arc xl looks like a really good very nice features so far highly rated excellent for the price. I'm currently living in Italy for the next 3 months,. I came across the Pizza party Emozione there"s are a couple of things that Like about it, i'ts a bigger oven and so you have more room to cook many other dishes. I also want to support the Italian economy. the Gozney is made in China and all of the accessories are so expensive.
It depends. The Ardore is specifically designed for Neapolitan style, so it's a great choice if that's what you're looking for. If your interests are more general and you want to make NY style also, then I'd go with the Arc.
@@palapizzaovens i think if im making NY id just stay in the comfort of my home and use the home oven and my baking steel if im baking outside its neopolitan 90% of the time! i think ill go for the ardore, ive specifically been trying to get better at neopolitan my other concern was the learning curve of the ardore being steeper than the arc in general
I want to get the Gozney Arc, I have the Roccbox and the Chefman. How does your wife deal with all the toys? I think if I get the Arc the wife will leave me LOL What should i do hahaha? I live in Quebec and its really cold in the winter. I never used the Roccbox outside. The stone wont crack if its freezing cold and then gets really hot? Was always scared to try it in the winter. I enjoy your videos Keep them coming and I hope the wife will still stick around with you!!!
Thanks buddy! I'm about to order the Arc today! Can't wait to test that out. I'll aim to have the review up within 2 weeks of receiving it, since I know a lot of people are eager to see that one. So I'll be making a lot of pizza in the coming days. I use the Roccbox in the winter no problem (I'm in the northeast US so we get quite a bit of snow). As long as the stone is completely dry, it works fine. I typically will start it on low flame for a few minutes just to slowly bring it up to temp.
I will try that next year on my Roccbox. Winter was mild this year and its almost over. I am happy you will be doing the Arc review. Its a great price for what you get. Please keep in mind NY pizza as well when you do the Arc. Everyone just cooks high heat but you are one of the few that does NY as well. Not that into Neapolitan pizza :)
Had mine for exactly 5 years now. Still making amazing pizzas to this day!
To be clear: the environment temperature has no real effect on the stone itself. If you assume a 30F day compared to a 60F day, it's only a 30F difference, really small compared to the >900F temperature in the oven. The percent difference of the outside air vs the inside air is negligible.
What makes a huge difference on cold days, is the propane tank temperature. In order for a smallish tank to have enough propane flow, the liquid propane needs to evaporate. The colder the outside air, the slower the evaporation and the lower the pressure. Which in turns reduces the burner BTUs. You can see this effect on a warm, humid day: humidity will condense on the tank across the surface of the liquid propane inside (the effect is used by some of the cheap LCD tank gauges that magnetically stick to the tank). Especially if your tank is stored outside and starts very cold, the available BTUs are reduced significantly.
start with a warm tank and keep your tank as warm as possible, and the outside temperature matters less. If this oven used a NG hookup (need a different burner), the cold weather effect would not exist.
(and, yes, I own an Ardore with biscotto stone, amazing oven 😁)
I bought a biscotto stone for my Karu 12. Like you mentioned, it cooks the bottom of the pizza much more gently at high temps. It also could be an issue when cooking multiple pizzas as far as heat recovery. I find the biscotto stones are better suited for larger, commercial Neapolitan pizza ovens. I would have loved to see the cook on the refractory stone. I think this oven is absolutely stellar either way. Those were the best pizzas I have seen you cook on this channel.
Thanks buddy! How do you like the biscotto in the Karu? I was about to start testing some biscottos in various ovens soon.
@@palapizzaovens I actually don't use it anymore for the reason I mentioned above. Oven temp needs to be much hotter for the bottom to cook. I guess it's a different type of cook and one needs to adjust to it. I also tried it in my home oven and got virtually no browning on the bottom of pizza or bread.
I need to replace my ooni koda 16. I thought the Arc xl looks like a really good very nice features so far highly rated excellent for the price. I'm currently living in Italy for the next 3 months,. I came across the Pizza party Emozione there"s are a couple of things that Like about it, i'ts a bigger oven and so you have more room to cook many other dishes. I also want to support the Italian economy. the Gozney is made in China and all of the accessories are so expensive.
It's extremely expensive in England.
Are you going to review the new Member's Mark 16" Rotating Gas Pizza Oven?
now that youve had the arc, what you do you between the two for the same amount of money? im deciding between the two
It depends. The Ardore is specifically designed for Neapolitan style, so it's a great choice if that's what you're looking for. If your interests are more general and you want to make NY style also, then I'd go with the Arc.
@@palapizzaovens i think if im making NY id just stay in the comfort of my home and use the home oven and my baking steel
if im baking outside its neopolitan 90% of the time!
i think ill go for the ardore, ive specifically been trying to get better at neopolitan
my other concern was the learning curve of the ardore being steeper than the arc in general
Thanks for the video. Do you have any experience with this oven in light to medium wind? How well does the burner stay lit?
Sorry, I can't answer that. I haven't tested it in windy conditions.
I want to get the Gozney Arc, I have the Roccbox and the Chefman. How does your wife deal with all the toys?
I think if I get the Arc the wife will leave me LOL
What should i do hahaha?
I live in Quebec and its really cold in the winter. I never used the Roccbox outside. The stone wont crack if its freezing cold and then gets really hot? Was always scared to try it in the winter.
I enjoy your videos Keep them coming and I hope the wife will still stick around with you!!!
Thanks buddy! I'm about to order the Arc today! Can't wait to test that out. I'll aim to have the review up within 2 weeks of receiving it, since I know a lot of people are eager to see that one. So I'll be making a lot of pizza in the coming days. I use the Roccbox in the winter no problem (I'm in the northeast US so we get quite a bit of snow). As long as the stone is completely dry, it works fine. I typically will start it on low flame for a few minutes just to slowly bring it up to temp.
I will try that next year on my Roccbox. Winter was mild this year and its almost over. I am happy you will be doing the Arc review. Its a great price for what you get. Please keep in mind NY pizza as well when you do the Arc. Everyone just cooks high heat but you are one of the few that does NY as well. Not that into Neapolitan pizza :)
@@palapizzaovenscan’t wait till you review the Arc 😁
@@seymourbutts2010 Got my order in! I'm going to make a lot of pizza on it in a few short days to test it ASAP
Epic but 300EUR shipping to Australia :(
Ouch! I didn't realize that.