Thank you so much for this! I am utterly astonished that the heating times should be so close. I too had expected the Arc to be faster (OK, much faster - wrong!) and I’m delighted to now be in possession of the facts, thanks to your experiments. Also great to now know that they are potentially still portable (with care, and maybe a coat) when hot. Good work!
This video was fantastic, as someone who was leaning towards the regular Arc size… you’ve twisted my arm to the XL. Thanks for the clear and concise compare!
Thanks for the videos. I only just discovered them last night and my Arc XL was delivered this morning. Better to watch these videos to help with a purchase decision but I’m learning some interesting things about the oven and cooking process
This was the perfect video - well, almost...as all your non-US viewers would have appreciated the inclusion of metric readings throughout the whole video - and you have earned yourself a new subscriber. I'm looking into the Arc (rather than the Arc XL) as I have a tiny balcony where the XL would probably take up too much space, so even though I'd much prefer the XL, I'll probably hsve to be the regular Arc, so this video was very informative.
Thanks for the video man! I just want to point out that on the XL sales page it says under Care and Maintenance to NOT use abrasive cleaners like bar keepers friend. It recommends to use non-caustic bleach free cleaning spray
Your videos are so helpful. Nice not to see the typical influencer this product is great. One thing I would add is the is there is more room in the xl for cooking things other than pizzas e.g., steak in on pan and potatoes in another. Had my roccbox for about three years and continue to love it.
You should give the Pizza Party Emozione a head to head with the Arc XL. It's a beast, huge opening (could use a door) and thick biscotto floor. Love the detailed side by side of the arc and roccbox also!
I know you kinda answer already this questions in separated videos but....when you do the roccbox vs arc video you could highlight gas consumption, a real time side by side cooking and then monitoring of recovery time, easy/necessity of turning pizza. Other thing that i could have missed but its crucial to me the ambient temperature when you apply those tests. I would ask for a 1hr cook battle to see who makes most pizza, but its a lot of pizza to eat!😂😂 unless you have charity place near by your house! Amazing videos. Really nice content. 💪
Roccobox is a beast for pizza catering. I've been running a pizzeria for 20 years, and for catering, we use Roccobox. It's interesting to see if the Arc XL can match it. Roccobox can bake 23-24 pizzas per hour without major issues; I doubt the Arc XL can achieve that.
Where you able to keep the bottoms from being undercooked. When I did an event we were cooking non stop on them and the bottom where pale. But I think that would be the case on any oven that only heats from the top.
Thanks for killing it with the Gozney reviews. Questions on accessories: on the turning peels is there a preferred sized diameter for pizzas 14" or greater? And preferred length of handle for ease of handling and for not burning oneself? And on the placement peel is the Gozney "pro placement peel the way to go? Trying to figure out what's best choice the first time, as all the things add up. Many thanks!
@@somedadscook sorry to bother again. They have a few different diameter sizes ( think one was for the rocbox).... Do you think it matters much as to which one to get?
Cheers for the videos but having seen you use normal human scales a few times for the gas - try a luggage scale, the type with a hook to check your bag weight. Works a charm for cylinders and saved us a lot of hassle
Very well done!!! This is a very useful video. I was wondering if you have ever tried one of the two ovens around 700F. It's interesting to see how Americans tend to prefer the "Napoletana" 850F, 90 seconds etc.... In Italy the Napoletana represents a small fraction of the market, some people believe it might disappear as we know it today :) For most people the "Italiana" or the "Romana" are by far better. Thank you A.
Great comparison videos. Currently own a Roccbox but am planning on getting the Arc XL in the near future Have you thought about the official stand? They market it at the perfect height, altho I guess it all depends on how tall you are also.
Great review. How hot does the bottom get when running for a while. Do you think you can put this oven directly on Polywood furniture? Maybe even a plastic table?
That is a great question. I am working on putting all of my thoughts and data together to answer that exact question. I can tell you right now it is close
@@samoborbeno1462Ooni’s going to release a Koda Max this summer that can cook 24” pizzas. Has burners on both sides, and they can be controlled separately. $999 and is only slightly bigger than a Koda 16. If you cook 11-12” Neapolitans you’ll be able to cook 2 at a time all day long without waiting for the stone to get back to temp. And you could cook 4 at a time with probably a 6 minute wait. A skilled pizzaolio could make 100+ pizzas in an hour, that’s incredible. That will be the oven to beat for a long time.
Great video ! Thanks so much for posting the info about the propane tank weights. I guess I'm wondering how many times you could make pizza with either of these models, when we compared heating up a regular ol' bbq, most of us will heat it for maybe 10 minutes, and start cooking burgers...... these ovens require a good 30 minutes to heat... and if that's at full blast, I gotta wonder how much fuel your oven(s) will use vs a bbq, let's say the average bbq at about 40,000 BTU. Is there any rating on the box that tells you any btu rating on the pizza oven(s) ? I haven't seen any video talk about this. So the typical 20 lb tank costs about what ? $15 to fill, but how many bakes can you get on these ovens on a tank ? ... it's an interesting question... Thanks for your time !
No one has yet tested the Arc during baking of 20+ pizzas and observed how it performs with such a challenge. I think the front opening is too large, and at higher baking numbers, it would be a drawback for the Roccbox.
i was thinking about getting a baffle door for the arc XL for 16 inch pizzas but the 16inch pizzas would protrude out of the opening where the baffle door would be placed correct?? for example if you launched a 16inch pizza, would you be able to close the ARC XL with the baffle door?
@somedadscook No worries at all! Love the reviews. I have used the Koda 16 for a couple of years and Im wondering if the upgrade to the Arc XL is worth it. Have ordered one, but not sure if I should replace the Koda 16 with it. Any thoughts?
I jsut saw your whole vid and I greatly appreciate with. I’ve saw the part where you said the xl is preferred for beginners learning. However, if I only plan on working with only 12x12 pie and 6x6 slice pans for Sicilian square pan pizzas, the regular arc should be fine and better than the xl, especially as I saw your pizza test without turning showing heat distribution; what do you say?
What about soot in the inside ceiling of the oven? In my Ooni Karu it is so bad that pieces of soot fall off the ceiling when I do not clean it after about 3 times cooking. Im looking for antoher oven for this reason and really like the looks of this one!
@@somedadscook To bake 10-15 pizzas one after another while measuring the temperature with a laser between each baking. Each pizza should be baked for 1.5 minutes, and to observe the crust appearance after 10-15 pizzas. The pizzas should go consecutively, without any downtime for the stone to recover.
Dude is the Doug de Muro of pizza ovens! Love it
Thank you. Had to look that dude up.
Truely did discuss the quirks and features of the Gozney Arc ovens 😂 without even realising it haha.
@@somedadscook lol the regular version of Doug De Muro he is a bit of a character.
Thank you so much for this! I am utterly astonished that the heating times should be so close. I too had expected the Arc to be faster (OK, much faster - wrong!) and I’m delighted to now be in possession of the facts, thanks to your experiments.
Also great to now know that they are potentially still portable (with care, and maybe a coat) when hot.
Good work!
Thank you so much
These are videos we need to see, thanks for going out of your way to do this!
My pleasure
I'm addicted to your reviews ! You never miss a thing which is great ! Thanks from Quebec !
Glad you like them!
@@somedadscook Love them ! lol
This video was fantastic, as someone who was leaning towards the regular Arc size… you’ve twisted my arm to the XL. Thanks for the clear and concise compare!
Glad I could help.
Thanks for the videos. I only just discovered them last night and my Arc XL was delivered this morning. Better to watch these videos to help with a purchase decision but I’m learning some interesting things about the oven and cooking process
Glad you like them!
This was the perfect video - well, almost...as all your non-US viewers would have appreciated the inclusion of metric readings throughout the whole video - and you have earned yourself a new subscriber. I'm looking into the Arc (rather than the Arc XL) as I have a tiny balcony where the XL would probably take up too much space, so even though I'd much prefer the XL, I'll probably hsve to be the regular Arc, so this video was very informative.
Great video, very thorough. I think all the catering questions are hilarious. They seem to be a very loud, 1% of the market lol.
Thanks for the video man! I just want to point out that on the XL sales page it says under Care and Maintenance to NOT use abrasive cleaners like bar keepers friend. It recommends to use non-caustic bleach free cleaning spray
Your videos are so helpful. Nice not to see the typical influencer this product is great. One thing I would add is the is there is more room in the xl for cooking things other than pizzas e.g., steak in on pan and potatoes in another. Had my roccbox for about three years and continue to love it.
I like the scientific approach 😊
Much appreciated
@@somedadscook I am always a little disappointed when the video ends without a nice pizza 😅
doing the lords work with these videos
You should give the Pizza Party Emozione a head to head with the Arc XL. It's a beast, huge opening (could use a door) and thick biscotto floor. Love the detailed side by side of the arc and roccbox also!
Thanks for the tip!
I know you kinda answer already this questions in separated videos but....when you do the roccbox vs arc video you could highlight gas consumption, a real time side by side cooking and then monitoring of recovery time, easy/necessity of turning pizza. Other thing that i could have missed but its crucial to me the ambient temperature when you apply those tests. I would ask for a 1hr cook battle to see who makes most pizza, but its a lot of pizza to eat!😂😂 unless you have charity place near by your house! Amazing videos. Really nice content. 💪
Great ideas. I will see what I can do
A really useful and detailed video. Thanks for putting it together 👏🏻👍🏻
Glad it was helpful!
Thanks, really helpful!
very helpful review comparison. Thank you!
Roccobox is a beast for pizza catering. I've been running a pizzeria for 20 years, and for catering, we use Roccobox. It's interesting to see if the Arc XL can match it. Roccobox can bake 23-24 pizzas per hour without major issues; I doubt the Arc XL can achieve that.
Where you able to keep the bottoms from being undercooked. When I did an event we were cooking non stop on them and the bottom where pale. But I think that would be the case on any oven that only heats from the top.
How many Roccboxs do you use for catering ? I have 1 Roccbox and unsure to get a 2nd Roccbox or jump to the Arc for catering needs.
I love these in depth video’s!! ❤
Thank you
Thanks!
You're welcome
Great content. Keep them coming please!
Will do
Flash forward and the arc will be $200 less this year
Thanks for killing it with the Gozney reviews. Questions on accessories: on the turning peels is there a preferred sized diameter for pizzas 14" or greater? And preferred length of handle for ease of handling and for not burning oneself? And on the placement peel is the Gozney "pro placement peel the way to go? Trying to figure out what's best choice the first time, as all the things add up. Many thanks!
Great questions. I wish I could answer them. Hopefully some others will chime in. I have some on the way to try out, but haven't ordered gozney yet
@@somedadscook no worries and fair enough thank you. Are you using a turning peel from a different oven and does it suffice well enough?
I am just using the gozney turning peel and it works great
@@somedadscook sorry to bother again. They have a few different diameter sizes ( think one was for the rocbox).... Do you think it matters much as to which one to get?
@@deyo7sI’m sure you can contact the company with this question
Thanks, very useful comparison
Great videos! Super helpful. Thanks so much!
Cheers for the videos but having seen you use normal human scales a few times for the gas - try a luggage scale, the type with a hook to check your bag weight. Works a charm for cylinders and saved us a lot of hassle
I will look into one
Solid data. Liked and commented 😊
Thank you
Very well done!!! This is a very useful video. I was wondering if you have ever tried one of the two ovens around 700F. It's interesting to see how Americans tend to prefer the "Napoletana" 850F, 90 seconds etc.... In Italy the Napoletana represents a small fraction of the market, some people believe it might disappear as we know it today :) For most people the "Italiana" or the "Romana" are by far better. Thank you A.
GABAGOOL 🤌 😊
Fantastic video ❤
Thanks 🤗
Great comparison videos. Currently own a Roccbox but am planning on getting the Arc XL in the near future
Have you thought about the official stand? They market it at the perfect height, altho I guess it all depends on how tall you are also.
I checked it out at the store and I have to hunch over quite a bit with it
You confirmed my belief that the ARC was not worth it the XL for a little more was the best for your money
I would say XL is the choice over arc 9/10 times
Great review. How hot does the bottom get when running for a while. Do you think you can put this oven directly on Polywood furniture? Maybe even a plastic table?
I have used it in plastic table no problem
These burnt spots on the oven look like a major design flaw.
Looks like a good idea to get the black one, if possible
The Dome does it too, in the middle at the front, it’s the colour and shape of the oven helps show it up
Yes I wish I had black
@@somedadscook I have the black one. Problem is I’ll be less likely to see the soot and might not think to clean it as often
Is the black spot just soot or does it burn itself off? Can it be wiped off?
Well done
Thank you
Another banger video 🙌🏼. But we all need that Roccbox vs ARC XL Back to back pizza shoot out video.
Thank you. Working on it. But am doing Arc vs Roccbox.
Nice video. Is there anything we can do to mitigate the darkening/black spots on the front of the Arcs?
That is a great question. I haven't found anything yet
Kind of random but do u think the arc XL is worth the price premium over a koda 16?
That is a great question. I am working on putting all of my thoughts and data together to answer that exact question. I can tell you right now it is close
Ooni is for amateurs🤣
@@samoborbeno1462Ooni’s going to release a Koda Max this summer that can cook 24” pizzas. Has burners on both sides, and they can be controlled separately. $999 and is only slightly bigger than a Koda 16.
If you cook 11-12” Neapolitans you’ll be able to cook 2 at a time all day long without waiting for the stone to get back to temp. And you could cook 4 at a time with probably a 6 minute wait. A skilled pizzaolio could make 100+ pizzas in an hour, that’s incredible.
That will be the oven to beat for a long time.
@@Bigheadedwonwhy wouldn't u need to wait for the stone to recover? It have a under burner to.?
Great video ! Thanks so much for posting the info about the propane tank weights. I guess I'm wondering how many times you could make pizza with either of these models, when we compared heating up a regular ol' bbq, most of us will heat it for maybe 10 minutes, and start cooking burgers...... these ovens require a good 30 minutes to heat... and if that's at full blast, I gotta wonder how much fuel your oven(s) will use vs a bbq, let's say the average bbq at about 40,000 BTU. Is there any rating on the box that tells you any btu rating on the pizza oven(s) ? I haven't seen any video talk about this. So the typical 20 lb tank costs about what ? $15 to fill, but how many bakes can you get on these ovens on a tank ? ... it's an interesting question... Thanks for your time !
No one has yet tested the Arc during baking of 20+ pizzas and observed how it performs with such a challenge. I think the front opening is too large, and at higher baking numbers, it would be a drawback for the Roccbox.
Great idea. I might start out with 5 cooked in a row, no breaks between at all
Watch peddling pizza he has an awesome set up.
Yeh doesn't have an arc but cool @@cupcakemcgee3175
how is temperature stability once you reach your desire temperature?
i was thinking about getting a baffle door for the arc XL for 16 inch pizzas but the 16inch pizzas would protrude out of the opening where the baffle door would be placed correct?? for example if you launched a 16inch pizza, would you be able to close the ARC XL with the baffle door?
Let me check.
It fits with about 2 inches to spare. I just tried with the NU2U door and you could even slide the door back 2 inches and it still not fall off.
honestly i would love to get the xl but i think its too big for my balcony space, the arc is small enough and the aesthetic is nice
Will the Arc XL va Koda 16 video be up today? Cant wait!
Sorry running a bit behind on it. Just wrapping up some of the tests
@somedadscook No worries at all! Love the reviews. I have used the Koda 16 for a couple of years and Im wondering if the upgrade to the Arc XL is worth it. Have ordered one, but not sure if I should replace the Koda 16 with it. Any thoughts?
Hello ! Is it possible to use in indoor ? I have a shop and it’s 5m high ceiling and an always open 2m doors. Would be great to work with it .
Why are they bother marked on the top? Is this an issue?
Is the black spot just soot or does it burn itself off? Can it be wiped off?
It can be wiped off and then sometimes there is some left and bar keepers friend gets it right off
I jsut saw your whole vid and I greatly appreciate with. I’ve saw the part where you said the xl is preferred for beginners learning.
However, if I only plan on working with only 12x12 pie and 6x6 slice pans for Sicilian square pan pizzas, the regular arc should be fine and better than the xl, especially as I saw your pizza test without turning showing heat distribution; what do you say?
What about soot in the inside ceiling of the oven? In my Ooni Karu it is so bad that pieces of soot fall off the ceiling when I do not clean it after about 3 times cooking. Im looking for antoher oven for this reason and really like the looks of this one!
Arc VS roccobox for business!?
What specifically about for business would you like to know
@@somedadscook To bake 10-15 pizzas one after another while measuring the temperature with a laser between each baking. Each pizza should be baked for 1.5 minutes, and to observe the crust appearance after 10-15 pizzas. The pizzas should go consecutively, without any downtime for the stone to recover.
How about the Arc XL versus the Evendure Kiln?
Kiln trash
5:00 u save 20% in the arc not in the xl :)