Awesome review! Really looking forward to the arc xl vs koda 16 review. These are the 2 I’m deciding between, I only use propane. Have the koda 12 currently and want to go bigger
You can buy biscotto stones cut to size for some pizza ovens. These are supposed to store more heat, which should enable you to bake one pizza after another more quickly. I would be interested to know how much better these are compared to the stone supplied with the Karu 16, for example. How long does it take to get one of these up to temperature and how quickly does it regenerate after a pizza? Love your reviews!
Thanks for the detailed review! It was very helpful. I see you comfortably resting your arm and touching the oven at medium heat. Also, your Ooni cover is almost touching the Arc XL. Could you share the measured outside temperature of the oven while it is operating at max inside? Knowing how close other equipment could be placed without being affected by the XL's radiating heat would be helpful.
For a small pizza catering business, which is better, the Roccbox or the Arc 14? I'm only interested in the performance and quality for consecutive baking.
Everyone advertises that the Arc 16, especially the Arc 14, will replace the Roccbox for small pizza businesses. I am convinced that the Roccbox maintains temperature better after longer use, for example, 10-15 pizzas. The Arc has a large opening and loses a lot of heat; there's a lot of debate about this. So far, only Vito has said he doesn't see the Arc as a business oven!
@@somedadscook This discussion between the Gozney Roccbox and the Gozney Arc for small businesses is happening on many channels. Gozney ambassadors favor the Arc because of the hype, but without real tests, while the majority who use the Roccbox think the Arc can't compete with it for pizza business and catering.
I believe people would love to see reviews of how the arc XL cook NY style . Everyone who buys the XL have intentions of cooking larger pizzas. There is no content right now of the arc XL cook 16 inch ny style and 16-17inches is where the ny style shines. Thats the biggest question is if the arc xl can perform with that size or if it can be do able . Thank you
@@somedadscook Wonder if there is going to be a flame or heat shield you can put on the left to prevent burning when cooking a 16inch pizza . I feel like that is going to be the issue when cooking 16inch pizzas
Really good, thanks. I would love to see a comparison with the smaller Arc - I suspect that would be rather faster to get to temperature. My guess would be that the oven would show as much more even if you backed off on the gas flame after launching. Having the gas control anywhere other than the front panel has just become a cheapskate design choice! Tiny detail point - what was the external air temperature when you were measuring?
Fantastic review, it had alot of good information, would love to see how it works with a door of some kind, i hate wasting time and money heating the oven.
I’ve got a breezy patio, so I’m worried that an oven without a door might not cut it. That’s why I’m leaning towards the Karu 16. Got any recommendations? By the way, I love the way you review, caught your take on the Dome video first!
Great video I’m waiting for my arc to arrive on Tuesday. Thank you for such an in-depth and data driven review especially with the heat up time and max temperature. How did you determine the internal temperature and the difference between it and the stone I know the IR gun gave you the temperature of the stone, does the thermometer on the ark tell you the stone temperature or the internal temperature?😊
I bought one. And the very first cure, warm up took forever. I have found that subsequent heat ups were a lot faster. I’ve been able to get to 750 in 30 minutes. Compared to preheating a stone or a steel in your home oven for 45 minutes just to get it to 550… I think it’s pretty good. I’ve not owned any other pizza oven so I have nothing to compare it to other than the home oven.
The Arc is an ooni killer. For the same price the Arc blows ooni out of the water in quality. Kind of shows Ooni was over charging for cheap sheet metal.
Images and info on the Ooni Koda Max leaked last week. It’s expected to cost $999 and should be out this summer. It has a 24” stone and a burner on each side you can control independently. And it fits on the medium Ooni table. I was rest to get the Arc XL. But after seeing the Ooni leak I’m all in waiting for it. $999 is a lot of cash but you could cook 3-4 smaller pizzas at the same time. Do a proper 20” NY. Or a huge 24”. This should be the oven to beat
Using Fahrenheit only is cool for you US People but everyone else is kinda bamboozled. Plz at least write it somewhere what these numbers are in Celsius
The best review for the ARC XL I have ever seen, you gave me the most important information 👏👏👏👍👍👍
Thank you very much
Please do a longer term review, I’d love to see how it fairs with 16” NY style pizzas
Great feedback. I will work on that
Awesome review! Really looking forward to the arc xl vs koda 16 review. These are the 2 I’m deciding between, I only use propane. Have the koda 12 currently and want to go bigger
Awesome. Should be out in the next week or so
I would love to see a comparison between the Arc XL and the Dome.
Best review I've seen bro well done
Thank you very much
Could you please compare it to the Koda 16?
Yes I can. Might not be till next week though
I am thinking of getting the 14 inch Arc to replace my roccbox. I only do NY style so it would be nice to see this oven cook a pizza at 650F
Sure thing. I will put that in my follow up
Yeah, that would be awesome to see! Can't wait
You can buy biscotto stones cut to size for some pizza ovens. These are supposed to store more heat, which should enable you to bake one pizza after another more quickly. I would be interested to know how much better these are compared to the stone supplied with the Karu 16, for example. How long does it take to get one of these up to temperature and how quickly does it regenerate after a pizza? Love your reviews!
That is great feedback. I have reached out to some of the companies to send me one but haven't heard back. Guess I might need to just buy one?
Thanks for the detailed review! It was very helpful.
I see you comfortably resting your arm and touching the oven at medium heat. Also, your Ooni cover is almost touching the Arc XL. Could you share the measured outside temperature of the oven while it is operating at max inside? Knowing how close other equipment could be placed without being affected by the XL's radiating heat would be helpful.
For a small pizza catering business, which is better, the Roccbox or the Arc 14? I'm only interested in the performance and quality for consecutive baking.
That is a great question. I am going to do a compare on the roccbox vs the arc xl soon. Will test out recover time on both stones
Everyone advertises that the Arc 16, especially the Arc 14, will replace the Roccbox for small pizza businesses. I am convinced that the Roccbox maintains temperature better after longer use, for example, 10-15 pizzas. The Arc has a large opening and loses a lot of heat; there's a lot of debate about this. So far, only Vito has said he doesn't see the Arc as a business oven!
I would love to see this info also.
@@somedadscook This discussion between the Gozney Roccbox and the Gozney Arc for small businesses is happening on many channels. Gozney ambassadors favor the Arc because of the hype, but without real tests, while the majority who use the Roccbox think the Arc can't compete with it for pizza business and catering.
Thanks. Can’t wait for part 2.
Great
Gozney roccobox vs Gozney Arc for pizza small business??
Working on it
Hello, what is better, 16 ooni or this oven?
working on a compare video right now against the Ooni Karu 16 and the Koda 16 after that
I believe people would love to see reviews of how the arc XL cook NY style . Everyone who buys the XL have intentions of cooking larger pizzas. There is no content right now of the arc XL cook 16 inch ny style and 16-17inches is where the ny style shines. Thats the biggest question is if the arc xl can perform with that size or if it can be do able . Thank you
That's good to know. I will try and get one out shortly
@@somedadscook Wonder if there is going to be a flame or heat shield you can put on the left to prevent burning when cooking a 16inch pizza . I feel like that is going to be the issue when cooking 16inch pizzas
Really good, thanks.
I would love to see a comparison with the smaller Arc - I suspect that would be rather faster to get to temperature.
My guess would be that the oven would show as much more even if you backed off on the gas flame after launching. Having the gas control anywhere other than the front panel has just become a cheapskate design choice!
Tiny detail point - what was the external air temperature when you were measuring?
Great feedback. It was about 40 degrees outside
Fantastic review, it had alot of good information, would love to see how it works with a door of some kind, i hate wasting time and money heating the oven.
I will definitely do a review when I get a door for it
I’ve got a breezy patio, so I’m worried that an oven without a door might not cut it. That’s why I’m leaning towards the Karu 16. Got any recommendations? By the way, I love the way you review, caught your take on the Dome video first!
I am picking up a Karu 16 from a friend today. Should have the review in the next week
Great video I’m waiting for my arc to arrive on Tuesday. Thank you for such an in-depth and data driven review especially with the heat up time and max temperature. How did you determine the internal temperature and the difference between it and the stone I know the IR gun gave you the temperature of the stone, does the thermometer on the ark tell you the stone temperature or the internal temperature?😊
That's awesome. The internal temp is the built in digital temp. I am pretty sure it is located under the stone
Good review boss 👍..... May i ask, what height is that bespoke stand at please?
Regards
Dave
Thank you. It's 49 inches tall
Great review, thank you.
Glad it was helpful!
A 1 hour preheat is pretty brutal for a hobbyist oven
I think it could benefit from a door
I bought one. And the very first cure, warm up took forever. I have found that subsequent heat ups were a lot faster. I’ve been able to get to 750 in 30 minutes. Compared to preheating a stone or a steel in your home oven for 45 minutes just to get it to 550… I think it’s pretty good. I’ve not owned any other pizza oven so I have nothing to compare it to other than the home oven.
To be fair, the stone read 850 at 41 minutes, which on par with others.
Very informative
Thank you Sir
The Arc is an ooni killer. For the same price the Arc blows ooni out of the water in quality. Kind of shows Ooni was over charging for cheap sheet metal.
Working on a comparison between the arc xl and the Karu 16 right now.
Images and info on the Ooni Koda Max leaked last week. It’s expected to cost $999 and should be out this summer. It has a 24” stone and a burner on each side you can control independently. And it fits on the medium Ooni table. I was rest to get the Arc XL. But after seeing the Ooni leak I’m all in waiting for it.
$999 is a lot of cash but you could cook 3-4 smaller pizzas at the same time. Do a proper 20” NY. Or a huge 24”. This should be the oven to beat
roll it man!
Thanks
Using Fahrenheit only is cool for you US People but everyone else is kinda bamboozled. Plz at least write it somewhere what these numbers are in Celsius
Great feedback. I will try and do that going forward
Think you can alter between F and C using the switch on the side of the display
Leopard print not so good