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!
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.
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
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
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!
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???
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!
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.
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.
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!!!
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 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.
My honest review of this video is that it is indeed sponsored for if they don't send the oven then you wouldn't be making the video in the first place.
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!
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
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.
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.
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.
I am surprised or may I say shocked as I was expecting this to be 2k plus. But it shows 699 and 799 on the website. This might have just made my shortlist. Thanks Vito.
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!"
Gozney should be embarrassed for their horrendous rollout of this product, its been a week and they havent shipped my order and now gozney support is saying they oversold the arc xl
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 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
@@Sig_P229 Nice. I have lost 5 kg in 5 weeks. I eat approx. 1800 kcal a day and go to the gym 4 times a week. I've probably gained some muscle too. At least my body has clearly changed
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!
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 name “Arc” is confusing. I would think that would be a name for an electric oven. Maybe “Arch” would be better, especially since that’s how you pronounce it, Vito!😊 You’re the pizza Man!❤
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 … )
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
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 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
Ive got my dome going right this second, ive had it for over a year. I love it. I really thought i was going to have buyers remorse with how much it cost, but none at all.
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 would not do anything less than the dome, the dome looses heat and its super insulated. It hovers around 750. I cook 6 pizzas a night when we do pizza nights, and you gotta crank it up between pizzas. Ideally you'd give it 5 to 10 minutes between pizzas. Its still a terrific oven, and definitely worth the price.
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.
Until the oven was just hot, after 1h, you had spent 2 kg of gas according to technical data, correct? Then you make 2 pizzas, and a 5 kg botte is more than half empty. Does that make sense for anybody making not pizza for 5+ people and , according to the cost, twice q month?
Thanks Vito! I've been very curious about this pizza oven. There's a few others I'm looking into, but this was super helpful! Wish you would do another cookoff comparison video!
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
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%)
![[TH] JFT vs RLF - VCT Ascension Pacific - Day 2](http://i.ytimg.com/vi/PuIH7w_jO6c/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!
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?
My favorite pizza chef reviewing a new pizza oven 😍
Thanks for the video 👍
Just got mine tonight, Vito. Can't wait to have some fun with it!
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!
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
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
@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!
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???
Not sponsored? Come on, Vito.
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.
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.
Great review. At that cooking temp really need a Biscotto floor = 10/10. thanks for the review Vito.
Thanks you Vito. Because of your earlier videos I bought a Gozney Dome. Now I am making my own pizzas and they are tasty.
I just purchase this oven and I like it a lot still learning how to use it
When they come out with Dual-Fuel version in between the Arc XL and the Dome, I'm buying.
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.
I've been looking at different gas-powered pizza ovens and your review was helpful. Time to go shopping. 🙂 Thank you Vito!
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.
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!!!
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 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.
I would have liked to see a large 16” NY style
Looks great, I have a gozney dome and I love it.
Could you show next time also a temperature in °C
My honest review of this video is that it is indeed sponsored for if they don't send the oven then you wouldn't be making the video in the first place.
Just when I was about to order the roccbox this is coming out.
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!
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
Vito gets a new oven and makes the biggest pizza with a difficult dough xD and it's perfect.
this is my pick , hopefully i can get one soon :) love the info thanks for making these videos.
Vito, great video as always!
Love the Soft & Crunchy Tshirt with the new logo!!
Glad you like it!
I was hoping you’d be reviewing this
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
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.
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.
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!
You know I’m still the pizza King of TH-cam
I am surprised or may I say shocked as I was expecting this to be 2k plus. But it shows 699 and 799 on the website. This might have just made my shortlist. Thanks Vito.
Yes price is amazing
Out of stock only a few hours after release. Gozney did not plan the release very well.
Vito would prefer this or the dome?
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
The sensor probe is underneath the stove, pretty good idea by Gozney!
never change your pronunciation. its too iconic!
We need to see a NY style in the ARC XL
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$
Gozney should be embarrassed for their horrendous rollout of this product, its been a week and they havent shipped my order and now gozney support is saying they oversold the arc xl
I’d like to see a comparison of the Dome and ArcXL.
Wishing I had waited to buy my pizza oven! This looks amazing
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...
Great review but I'm not buying a pizza oven just to torn the thing in it myself
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
Vito, thanks a lot for bringing sun and smile and good mood! Soft and crunchy! 👍
WOO HOO !!! My FAVORITE chef !
I'm contemplating changing my Pizza Party Emozione for this Arc XL, but not sure.
The 16" pizza was burned on the bottom.
I'm on a diet and I'm doing well, but I thought maybe next weekend I'd make one pizza. In the meantime, I'm watching videos about pizza
When I lost 46 lbs in 90 days, I ate almost an entire large pizza from Pizza Hut one day. Cheat days don’t hurt that bad.
@@Sig_P229 Nice. I have lost 5 kg in 5 weeks. I eat approx. 1800 kcal a day and go to the gym 4 times a week. I've probably gained some muscle too. At least my body has clearly changed
The top front edges look like they got sooty, though it may just be the lighting.
no, those areas are soot
waaayyy better than any Ooni oven for sure !
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.
They both looked burned especially the 16".
Unfortunately video light were very bad because it made it more dark but they were amazing
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!
Bellissimo, sembra anche molto pratico. Fantastico anche il carrello. !
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?
for 700 this looks like its well worth it for the quality and how well it cooked!
it is $799 not $700
The name “Arc” is confusing. I would think that would be a name for an electric oven. Maybe “Arch” would be better, especially since that’s how you pronounce it, Vito!😊 You’re the pizza Man!❤
Looks like fun to me 🔥🍕😎
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 … )
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
What a beauty! Hope the price is affordable.
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 .
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
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.
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
I just bought the Dome S1. Looking forward to getting it.
Ive got my dome going right this second, ive had it for over a year. I love it. I really thought i was going to have buyers remorse with how much it cost, but none at all.
Eventually Vito will need to do a Dome Vs the ARC review. Obviously they cut corners to get pricing down to a sub 1k unit.
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 would not do anything less than the dome, the dome looses heat and its super insulated. It hovers around 750. I cook 6 pizzas a night when we do pizza nights, and you gotta crank it up between pizzas. Ideally you'd give it 5 to 10 minutes between pizzas. Its still a terrific oven, and definitely worth the price.
Ooni killer!
The pizza's bottom seems to be a bit burnt, at least the first one 😬
Voila as we say in Napoli
Great review. Looks like a outstanding product
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.
Another amazing video, Vite!!
Hi Vito, how would you compare to the dome, what are the benefits if any of the dome, for the extra money.
Great review video of the @gozney. Thank you
Well there goes more of my money🤣
Until the oven was just hot, after 1h, you had spent 2 kg of gas according to technical data, correct?
Then you make 2 pizzas, and a 5 kg botte is more than half empty. Does that make sense for anybody making not pizza for 5+ people and , according to the cost, twice q month?
Dome uses 0,5kg/ 1lb per hour, don’t think you are calculating this right
Thanks Vito! I've been very curious about this pizza oven. There's a few others I'm looking into, but this was super helpful! Wish you would do another cookoff comparison video!
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
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%)
Vito have you ever thought of visiting Lucali in NYC and doing a recipe/how to video
Vito's mistakes are my perfection!?!
Just a few minutes before I saw your video I was thinking about how to use some rehydrated black fungus mushroomsb and zaatar mix for my pizza.🤔
I always enjoy your videos and have learnt a lot from you , your the best good buddy. If I was going to buy a Gozney which one do u recommend
Can we cook a New York style pizza in it?!
❤ for sharing the pizza love 🍕
I never knew pizza could cook in 1.5 minutes, thats crazy
Vito-I’m looking at your mixer. It’s 100v but in Canada it’s 120v. Are there different ones for Canadians???
Where can I get one of those shirts!? Im all about the Soft and Crunchy… in the same time! 🍕