Gozney ARC XL In Depth Review With 16' & 12' Neapolitan Pizza
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- เผยแพร่เมื่อ 14 มิ.ย. 2024
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Today i finally Received the new gozney Arc xl (i have requested this pizza oven from the company) "no one pay me to do this review! so it's an honest in depth review of this pizza oven and i give a real hard test with 2 neapolitan Pizzas one was 16' and one 12' what's your vote?
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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
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
My favorite pizza chef reviewing a new pizza oven 😍
Thanks for the video 👍
Great review. Looks like a outstanding product
Fantastic review. Thank you Vito
Glad you liked it!
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!
Another amazing video, Vite!!
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.
Looks great, I have a gozney dome and I love it.
Great review. At that cooking temp really need a Biscotto floor = 10/10. thanks for the review Vito.
Great review video of the @gozney. Thank you
I was hoping you’d be reviewing this
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
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?
Vito, great video as always!
Love the Soft & Crunchy Tshirt with the new logo!!
Glad you like it!
Vito, thanks a lot for bringing sun and smile and good mood! Soft and crunchy! 👍
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 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!
Looks like amazing oven!
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
Hi Vito, how would you compare to the dome, what are the benefits if any of the dome, for the extra money.
Hi vito, do you think that the space is large enough to do other dishes besides pizza? Like fish and meat? Cus in the ooni we it is hard to do so
I've been looking at different gas-powered pizza ovens and your review was helpful. Time to go shopping. 🙂 Thank you Vito!
Bellissimo, sembra anche molto pratico. Fantastico anche il carrello. !
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!
❤ for sharing the pizza love 🍕
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!!!
The sensor probe is underneath the stove, pretty good idea by Gozney!
I'd like to know this compared to the dome, and if it burns more or too intense in the arc vs the dome. Essentially, did this replace the dome s1, or is it more between a dome s1 and a karu 16?
Also did it retain water? Smaller ovens I find retain water in the dough after cooking versus a heavier oven that evaporates the water so it's more bready and less watery.
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.
Vito would prefer this or the dome?
great review
Wishing I had waited to buy my pizza oven! This looks amazing
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 - 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!
Just when I was about to order the roccbox this is coming out.
How does this compare to the G dome? Is the dome worth the extra money or is better to go with the arc?
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.
When they come out with Dual-Fuel version in between the Arc XL and the Dome, I'm buying.
Vito-I’m looking at your mixer. It’s 100v but in Canada it’s 120v. Are there different ones for Canadians???
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
WOO HOO !!! My FAVORITE chef !
Excellent Vito!!!
Ciao Vito,bel video..
Stavo pensando di prenderne 2 per fare piccoli catering..Ho dei dubbi che non riuscirebbero a cuocere le pizze bene dopo la quarta o quinta pizza,specialmente la pietra sotto perderebbe calore troppo velocemente..Che ne pensi ?
Should I ferment the poolish longer or the whole dough when I put them together?
Would really like to know about the discoloration of the top on first use already. Is this wipeable or permanent?
How is this model compared to the previous model you did review ?
Ciao Vito, what’s the floor temp when you launch the pizza?
hey Vito, help, does it matter which way the pizza is topped later? or does the top have to be on top later? It's always different in your videos. Only when stretching do you always say from the top.
Nice vid Vito, you're a champ :) Wish i had the disposable income to get one of these haha, i made a home style oven out of clay bricks and hotplates after watching your stuff. Took a fair few pizza's to get an edible one but i got there haha using your poolish, sauce and toppings of course.
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
@vitoiacopelli ciao Vito . Dome oppure arc xl per un mobile biz.. che ne pensi tu che li hai usati entrambi??? Ciao France’
What a beauty! Hope the price is affordable.
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.🤔
Dear Vito, have you ever used the Spice Electronics Diavola Pro 2 pizza oven? What do you think of it, if not, would you be able to review it?
How does it compare to the Dome? What about Ooni Karu 16?
i was praying you would do a review for gozney
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.
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.
After cooking the pizza how you clean the stone from black burned parts?
I’d like to see a comparison of the Dome and ArcXL.
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!"
Vito, do you think this arc xl will be good enough for professional catering in a outdoor setting? Weddings and parties etc?
I would probably buy two roccboxes instead.
How does the flavor compare with wood fired?
Vito, first of all i love your videos❤ and discovered my passion for soft & crunchy pizzas! Your recipes work so well, even in electric home oven. But now i want to buy a more professional one, and i´m struggling between the Dome and Arc - which one would you prefer?
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!
Could you show next time also a temperature in °C
We need to see a NY style in the ARC XL
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?
Is it worth buying this oven for 699Eur (small version) vs a Roccbox that only costs 469Eur or an Ooni Koda 16 for 579Eur?
Vito! The bottom looks burned! What kind of stone is it in the oven?
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.
Can you compare this one to the ardore oven please?
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!
waaayyy better than any Ooni oven for sure !
Diavola pro 2.0 review maybe and some recipe for that oven for neapolitan style ? ❤
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
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
Is it possible to make Neapolitan dough in a bread maker?
Looks very good and good value. Do you know what the stone is made of ? It looked a little bit burnt underneath with the stone at 900 F. I went from a normal (corderite?) stone to a thick clay biscotto/saputo stone and it was a lot less burnt underneath at high temperatures > 800 F. As far as I know, neapolitan ovens use biscotto as it absorbs steam and doesnt burn as quickly.
So either cooking a slightly lower temperature might be necessary, or maybe someone will make a saputo stone that fits (would be very expensive) .
Or maybe it is just a little charred underneath but didn't taste burnt.
as the Gozney web site states, it's cordierite
@@donmaclaren4409 thanks. I don't imagine they will make a biscotto replacement. Anyway , I'm sure cooking at a slightly lower stone temp would be ok
Grazie Vito
Vito which pizza oven which you would choose between Zio Ciro 80 vs the new Gozney Arc oven ?
Zio Ciro
Come on man, those two are different enough to not compare.
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.
Love your videos! I laughed at the title because in the USA, ' means feet. So I was like "wow! A 14 foot (4.2672m) oven!!
One question for you or anybody.. I've been using your 100% Poolish recipe since I discovered it. Does anyone have recommendations for the size of the dough balls to make a 14" (35.56cm) pizza that doesn't leave too much dough at the crust? I've been trying 16oz and 14oz and it still leaves a doughy crust.
Gozney Roccbox vs Gozney Arc? I'm only interested in which one better maintains temperature and is better for baking pizzas consecutively? This is the only parameter that interests me. Strictly 11-inch pizzas. Thank you
Both are good, only drawback from the roccbox is that you don’t see the crust side pointing the flame. Therefore the arc is imo a good follow-up. What are you planning to do with the oven ? Start a business ?
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.
Can you review a Ooni karu 12G?
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 … )
Hey Vito!! What size dough ball did you use for the 16" pizza??
He said 600 grams. I do 500 grams for my 16 inch pizzas.
@@Slaymaker_90 Figures. I make 300 gr dough balls and not happy with the pizza size. Will have to pull 2 out of the freezer and give it a go!!
Well I used 600gr because that was 80% hydration I would use a 400 but 70%
I wonder what is recovery time among 3 pizzas
How do you clean it?
Is it jist me or was the temp on the display was off 855 on the gozney 780ish on the radar
how dirty does the front of this get?? does it make the black a better option than BONE if it stains black?
Where can I get one of those shirts!? Im all about the Soft and Crunchy… in the same time! 🍕
Hey Vito, I know it’s a pizza channel but what are the shoes you’re wearing? Thanks for creating such great content.
I love those shoots too it’s from converse booth
Thanks, I have to get a pair.
The top front edges look like they got sooty, though it may just be the lighting.
no, those areas are soot
Not sponsored? Come on, Vito.
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$