Much appreciation for showing off a larger pie in the Arc, Adam! Thank you, brother from across the pond. Nice to see the oven’s capabilities. I’m pretty well sold on the Arc XL now. Should be phenomenal for pizza parties.
Thanks for sharing, was not sure if I should get the L peel or not. Btw, never cut basil, always teare it. This is because when you slice your basil, the plant releases enzymes that cause the once-beautiful green leaves to brown on their cut edges. Tearing however is said to keep the cell walls intact. There are some tests outthere that show the difference.
Dude, I love your videos and am another taking inspiration to open my own pizza shop. Here in Mexico for over 6 years, I have yet to find ANY real pizza. Also, I just got my first Roccbox... and I only WISH I could get an ARC XL...but Mexico Customs is counterintuitive to starting and growing a business. Not complaining, because I love my Life here... just the facts. Although Gozney could always find a distributor and change all of that. Anyway, thanks again!
Keep up the great videos Adam. I wish i had known about the new releases before the dome purchase. The Arc XL cooks beautifully and looks stunning and is less intimidating than a wood fire if the wife needs to use it.. Wish @Gozney would hook your boy up with one too. Great pie!!👍👍
Nice one Adam. My review is live of the XL. Was very pleased with my first pizza in the XL. I have to say, I usually cook with wood in the dome so trying to turn the pizza the opposite way was a challenge.. think I need a left handed Arc lol.
I mostly stick to what I know and like to make. I can do most other styles and did quite a bit of Detroit play during lockdown. Really not interested in deep dish stuff though.
Would love to see you do a video from start to finish (dough to bake) using supermarket ingredients, i still struggle with my dough, time temps etc and you have mastered your dough commercially so assume you would smash it 👍
It’s very capable at lower temps. Likely need an extra 30seconds or so reset on the top stone between pizza at under 350c. The oven is a beast at over 450°c though. Can smash pizza all day long.
More ArcXl videos please with maybe your van pizza but 13-14” and explain techniques to use on the oven now that more of us have them. I know you’re slammed with the van videos which are awesome.
Nice job...looks good. @Gozney Roccbox owner here, and was about to buy my second Roccbox, but will be adding this XL for some diversity in my pizza business. Don't want to be restricted to just 12" pizza's but love the compact size.
Was looking at the Dome to be used for baking cooking and pizza since you have both could you do a direct comparison seems for pizza the Arc is just as good for a lot less cost
Hi Adam, Just picked an ArcXL up. Hope I can handle moving up from a rotating stone beginner oven. My pizzas are in between your van pizzas and this. About 13” and not true Neapolitan but not big NY either.
Would you not make a pizza that size in your Dome S1? Between the Dome S1 and the Arc XL, which is your ‘go to’ now. I’m really torn with what to go for. I love the design of the Dome S1 and I’m wondering if there’s an inevitable ‘Dome S2’ about to come out with all of the ARC XL features.
I normally make a Neapolitan style dough but I'm interested in making something like this style too. Can you point me in the direction for a recipe and the flour type you used for this? Thanks
I personally only like making 15"+ pizzas and i haven't seen anyone do a bigger pizza on the arc. Man, this sold me. That cooked it perfectly! I'm replacing my ooni koda 16 for this!
I use a gas fired stone bake oven at work but the damn thing takes hours to heat up, we usually end up running it at around 300c. At home I'm limited with my oven setup and prefer to make deep dish. I would love to try making a New Haven style pizza in a proper coal fired oven, those pizza's get real crispy.
Wow great video. Do you think this pizza oven ( arc xl ) could make multiple pizzas without the stone temperature dropping? I have a gozney roccbox and after 5 or 6 pizzas the stone temperature starts dropping. Thanks
Yeah it’s definitely more capable than Roccbox. Although roccbox is an absolute beast. They both will have their limitations as they are domestic products. Just make sure you fully saturate the oven.
Excellent video and i enjoyed the comparison one too. This release has made me really think about if i want the Dome or Arc XL. Have you tried cooking any meats in the Arc yet? I like the idea of doing more in the oven than just pizza, so am wondering if the Arc is as versatile
Only steaks and salmon so far. I actually prefer it to Dome for a fast high heat cook as the flame is closer to the meat and it has a faster heat up of the cast iron cookwarez
Hey Adam! You've got me quite inspired! What size dough ball do you reckon would allow for a proper 14-15 inch neopolitan style pie would be? I just got my Arc XL and dont want to stretch it too thin and make a mess...
Okay so I just tried my first 15 incher with the pro peel. The peel worked great but my dough was too thin and got a hole! I used the balance turning peel as well. Love the peels but need to perfect my technique.
I noticed the all black pizza rocker that you used to cut the pizza. Did it come with the limited edition Arc XL or will it be available as a separate purchase at launch?
At 350°c or under I think it would need 30 seconds or so reset. At 450°c + you can small pizza all day long with minimal breaks. Remember they are domestic ovens so have their limits. When fully saturated though they are monsters.
@@peddlingpizza I grew up in the New Haven area and had family that worked for years at Pepe’s and Modern, so I’m biased. But I dont think seeing pictures of New Haven pizza do it justice. Though it might look burnt to some, when you eat it there is just something in the alchemy that works. If you ever come to NYC and are willing to take the short train ride to New Haven, the apizza is on me. It’s really something that a master pizzaiolo such as yourself should experience at least once.
Head is 20cm and length I’ll have to measure and get back to you. Overall it feels about 90cm long as that’s what my old Gi metal one is and I’m pretty sure it’s the same.
We asked and you did it! That is the type of American pizza I make in the Halo but it is not really holding up and wind really bugs it so thinking of an upgrade. You turn the pizzas better than the rotating stone. I guess there is a learning curve kinda like hoola hooping. Looks like the arc is definitely capable of lower heat cook. Thanks again so much for doing the video!
Glad it helped. This style isn’t really my thing and I’m sure I can do it justice more than this one. It’s nice to switch it up and try new things now and then. I’ll try some other style and upload some more videos. Arc is very capable at lower temp bakes.
Thanks for that man! Everyone is reviewing the Arc XL, I'm really interested in understanding better size and performance of the standard Arc, are you gonna review that one too?
@@peddlingpizza thank you! I'm battling between the 2 cause I would like something more portable than my Ooni Koda 16 so I'd go for Arc, but at the same time the Arc XL is only €100 more so it's tempting haha
@@FabioRadwan I get ya. I’ll be getting the standard arc for taking places and if I was starting over in the street pizza world I would be choosing Arc 14”
I suppose the question that will be asked to all of guys reviewing this oven after having the Dome, which would you choose as a decent home cook if you were buying one to replace something like the Ooni Pro (ehich is what inhave had for 5 years and now looking to upgrade)?
Hard choice. If you like to play with wood fire and want something that can do it all then Dome is the one. It’s pricey but totally worth it. If you’re only interested in pizza then Arc XL is perfect.
No issue at all. The 30cm is my favourite as I use it the most with Dome running the Neapolitan arch. But if I had just the arc or arc XL they you only need the 36cm (14”) peel.
I'm sure you already know as you're Pizza God but for those NY Crispy styles - Rest it on one of those baking wire cooling racks for a minute and the base will crisp up even more.
@@peddlingpizza gotcha, so for straight pizza you can fit larger options due to the flame placement but not as versatile as the dome for range of goods to cook. Appreciate the reply and video demo.
Hi i was born with Autism Asperger syndrome and spina bifida. I've been watching your channel for a 1 year and i love it and wish i could do what you do 😊 i recently moved out of the city do to health issues and I'm now living on my new homestead and I've been really wanting to start making my own pizza dough so i can make me and my mom some really good pizza. I've tried several pizza dough recipe and they really sucked and didn't have that pizza taste and didn't have that pizza texture. I use grams for all my recipes to so I'm on point. Is there any way that you might have a pizza dough recipe that your willing to share with me and maybe some ingredients brands for yeast and flour and topping brands you like. Thank you and i can't wait until your next video :)
@@peddlingpizza its a 19 inch handle. did some research. i picked up a GI metal 16inch perforated peel with 23inch handle. can always shorten the handle if its too long
Gozney dropped the ball by not making a 16” peel. I’m gonna buy one of these but they missed out on a peel sale because I only make 16” pizzas. That is a great looking pizza though and that peel does look nice.
@@brandon_storar it’s not weird when you consider their Dome is 3-4 years old and also 16 inches. But the biggest peel they’ve offered for it until these new ones was 12”. The fact the regular Arc’s 14” and the new smaller peels only 12” is kind of stupid. This will just lead to XL owners going elsewhere to buy a 16” peel.
@@Bigheadedwon I haven't seen that video. Can you share the link? I'm looking to buy peels for my Arc XL but I havent decided if I should get a GI Metal one or wait for these new Gozney peels!
I used to have a Koda 12, and I had been eyeing the Koda 16 for the longest time! I found the Arc XL being sold at my local ACE hardware and I had to get it on the spot! It is in a completely different league from the Ooni!!!
Cheese was actually some frozen stuff I had kicking about. It browned more than I would have liked but that’s because of it being frozen. Will use some fresh next time and more.
Great job dude! Have a gozney dome and haven't tried a wood burn in it yet. Do ya feel like it makes much of a difference or just fun to do? Cheers from Mississippi! Keep up the passion and awesome work!
Much appreciation for showing off a larger pie in the Arc, Adam! Thank you, brother from across the pond. Nice to see the oven’s capabilities. I’m pretty well sold on the Arc XL now. Should be phenomenal for pizza parties.
It really is. It’s definitely my go to oven at the moment.
@@peddlingpizza Awesome looking Pie Adam. Cheers from beautiful sunny Greece.
Thanks for sharing, was not sure if I should get the L peel or not.
Btw, never cut basil, always teare it. This is because when you slice your basil, the plant releases enzymes that cause the once-beautiful green leaves to brown on their cut edges. Tearing however is said to keep the cell walls intact. There are some tests outthere that show the difference.
I got an Arc XL because of Adam! Cheers mate!!!!
Dude, I love your videos and am another taking inspiration to open my own pizza shop. Here in Mexico for over 6 years, I have yet to find ANY real pizza. Also, I just got my first Roccbox... and I only WISH I could get an ARC XL...but Mexico Customs is counterintuitive to starting and growing a business. Not complaining, because I love my Life here... just the facts. Although Gozney could always find a distributor and change all of that. Anyway, thanks again!
Awesome looking Pie Adam. Cheers from beautiful sunny Greece.
Loving all the uploads, please keep it up!
Will do.
Keep up the great videos Adam. I wish i had known about the new releases before the dome purchase. The Arc XL cooks beautifully and looks stunning and is less intimidating than a wood fire if the wife needs to use it.. Wish @Gozney would hook your boy up with one too. Great pie!!👍👍
God that looks incredible
Looks great! Can’t wait to try a bigger pie in the Arc XL!
Have fun!
I asked you about low temp cooking in your preview video, so thanks for giving it a crack!
No worries!
I just ordered my Arc-XL. Looking forward to its arrival. I also switched my dough recipe to your Neapolitan dough. Thx for all the great info!
How do you like it so far?
Nice one Adam. My review is live of the XL. Was very pleased with my first pizza in the XL. I have to say, I usually cook with wood in the dome so trying to turn the pizza the opposite way was a challenge.. think I need a left handed Arc lol.
Would love to see you do other types of pizza, Chicago deep dish, Detroit? Also would love your New York recipe 👍🏼
I mostly stick to what I know and like to make. I can do most other styles and did quite a bit of Detroit play during lockdown. Really not interested in deep dish stuff though.
Would love to see you do a video from start to finish (dough to bake) using supermarket ingredients, i still struggle with my dough, time temps etc and you have mastered your dough commercially so assume you would smash it 👍
What do you struggle with dough wise?
Noted!
@@alfies98how long to leave bulk, when to ball, how long etc
Just got one today! Awesome, helpful videos, thank you
Enjoy!
Thanks for making this video. I really wanted to see how it would perform with lower temps. That was a good bake all around.
It’s very capable at lower temps. Likely need an extra 30seconds or so reset on the top stone between pizza at under 350c. The oven is a beast at over 450°c though. Can smash pizza all day long.
@@peddlingpizza excellent!
Looks great, Adam.
More ArcXl videos please with maybe your van pizza but 13-14” and explain techniques to use on the oven now that more of us have them. I know you’re slammed with the van videos which are awesome.
Sounds good. It’s all very much weather dependent for me using the Arc as it’s in the garden and it’s pretty rubbish at the moment in the uk.
Nice job...looks good. @Gozney Roccbox owner here, and was about to buy my second Roccbox, but will be adding this XL for some diversity in my pizza business. Don't want to be restricted to just 12" pizza's but love the compact size.
Good choice!
Would be great to see your outside kitchen setup.
Sure things
Was looking at the Dome to be used for baking cooking and pizza since you have both could you do a direct comparison seems for pizza the Arc is just as good for a lot less cost
Can do
Hi Adam,
Just picked an ArcXL up. Hope I can handle moving up from a rotating stone beginner oven. My pizzas are in between your van pizzas and this. About 13” and not true Neapolitan but not big NY either.
Ahh awesome. Are XL is a beauty to use. Good choice.
Would you not make a pizza that size in your Dome S1?
Between the Dome S1 and the Arc XL, which is your ‘go to’ now. I’m really torn with what to go for. I love the design of the Dome S1 and I’m wondering if there’s an inevitable ‘Dome S2’ about to come out with all of the ARC XL features.
How do you like the gozney pro peel compared to the gi-metal peel? Does peel flexibility help or hinder scooping/launching in your experience?
I normally make a Neapolitan style dough but I'm interested in making something like this style too. Can you point me in the direction for a recipe and the flour type you used for this? Thanks
Check out @gozney TH-cam and website. Some great recipes on there.
Your dough looks strong and pliable, how come there’s not a lot of air bubbles while your stretching? Even though once cooked your crust is airy ?
This was not my usual dough.
Looking nice. Can't wait to review it myself and test a few things out :D
I personally only like making 15"+ pizzas and i haven't seen anyone do a bigger pizza on the arc. Man, this sold me. That cooked it perfectly! I'm replacing my ooni koda 16 for this!
The next one was actually dialled in better. Did more cheese and Roni. Was utter filth.
Video!!! @@peddlingpizza
I use a gas fired stone bake oven at work but the damn thing takes hours to heat up, we usually end up running it at around 300c. At home I'm limited with my oven setup and prefer to make deep dish. I would love to try making a New Haven style pizza in a proper coal fired oven, those pizza's get real crispy.
I'd love to see you try a New Haven style pie! Might be difficult without a coal oven though...
My ovens can run on coal. I’m just not a fan of that style.
Do you get the feeling they'll put the new flame system into an updated Dome? What a machine that would be!
Honestly have no idea. Dome is epic as it is and works perfectly.
Would you recommend the Arc over the Roccbox for catering?
Wow great video. Do you think this pizza oven ( arc xl ) could make multiple pizzas without the stone temperature dropping? I have a gozney roccbox and after 5 or 6 pizzas the stone temperature starts dropping. Thanks
Yeah it’s definitely more capable than Roccbox. Although roccbox is an absolute beast. They both will have their limitations as they are domestic products. Just make sure you fully saturate the oven.
Excellent video and i enjoyed the comparison one too. This release has made me really think about if i want the Dome or Arc XL. Have you tried cooking any meats in the Arc yet? I like the idea of doing more in the oven than just pizza, so am wondering if the Arc is as versatile
Only steaks and salmon so far. I actually prefer it to Dome for a fast high heat cook as the flame is closer to the meat and it has a faster heat up of the cast iron cookwarez
@@peddlingpizza It will be awesome if you can upload a vid of steaks and salmon mate.
@@TheChefTiger can do. There’s a tasty steak reel on my instagram.
When are these balance peels available? They look amazing. Love the video dude.
Along with Arc drop I think.
@@peddlingpizza cheers babe x
@peddlingpizza do you have an affilated code for purchasing?
Great video Adam
Thanks 👍
I Love it 😍😍😍
Hey Adam! You've got me quite inspired! What size dough ball do you reckon would allow for a proper 14-15 inch neopolitan style pie would be? I just got my Arc XL and dont want to stretch it too thin and make a mess...
350-400g should do it nicely
Okay so I just tried my first 15 incher with the pro peel. The peel worked great but my dough was too thin and got a hole! I used the balance turning peel as well. Love the peels but need to perfect my technique.
I like to do the First turn with the launch peel then rock on with the turning peel with larger pizzas.
I noticed the all black pizza rocker that you used to cut the pizza. Did it come with the limited edition Arc XL or will it be available as a separate purchase at launch?
I got sent it separately. Not sure when it’s available sorry.
@@peddlingpizza Thanks for letting me know!
Hola Adán …buen video,CONSULTA; Por Kilo de harina,cuanta levadura ocupas cuando hace frío?
Hello mate, where did you get your dough scraper/spatula from please?
The packing room.
Could you launch a it her pie, right after taking one out mate?
Does the stone cool while there is a pizza baking?
At 350°c or under I think it would need 30 seconds or so reset. At 450°c + you can small pizza all day long with minimal breaks. Remember they are domestic ovens so have their limits. When fully saturated though they are monsters.
Very Nice! Try a New Haven (Connecticut - close to NYC) style pizza. Very thin and somewhat well done.
I’m not a fan of pizza that well done but it can be done for sure.
@@peddlingpizza I'll be getting an oven soon. Looking forward to making all kinds of pies. Previously owned a karu 16. The arc xl looks amazing.
It’s super versatile
@@peddlingpizza I grew up in the New Haven area and had family that worked for years at Pepe’s and Modern, so I’m biased. But I dont think seeing pictures of New Haven pizza do it justice. Though it might look burnt to some, when you eat it there is just something in the alchemy that works. If you ever come to NYC and are willing to take the short train ride to New Haven, the apizza is on me. It’s really something that a master pizzaiolo such as yourself should experience at least once.
Great videos Adam! What is the head diameter and overall length of the balance turning peel?
Head is 20cm and length I’ll have to measure and get back to you. Overall it feels about 90cm long as that’s what my old Gi metal one is and I’m pretty sure it’s the same.
Thanks Adam! Definitely going to pick one of those up to go with my dome. Your pizza truck is amazing too. Can’t wait for more videos
We asked and you did it! That is the type of American pizza I make in the Halo but it is not really holding up and wind really bugs it so thinking of an upgrade. You turn the pizzas better than the rotating stone. I guess there is a learning curve kinda like hoola hooping. Looks like the arc is definitely capable of lower heat cook. Thanks again so much for doing the video!
Glad it helped. This style isn’t really my thing and I’m sure I can do it justice more than this one. It’s nice to switch it up and try new things now and then. I’ll try some other style and upload some more videos. Arc is very capable at lower temp bakes.
Thanks for that man! Everyone is reviewing the Arc XL, I'm really interested in understanding better size and performance of the standard Arc, are you gonna review that one too?
Currently only have the XL version. The standard arc will likely be even more powerful as I think it shares the same burner.
@@peddlingpizza thank you! I'm battling between the 2 cause I would like something more portable than my Ooni Koda 16 so I'd go for Arc, but at the same time the Arc XL is only €100 more so it's tempting haha
@@FabioRadwan I get ya. I’ll be getting the standard arc for taking places and if I was starting over in the street pizza world I would be choosing Arc 14”
@@peddlingpizza thank you! Looking forward to the official drop, and hopefully someone will have reviewed the standard Arc before then!
I suppose the question that will be asked to all of guys reviewing this oven after having the Dome, which would you choose as a decent home cook if you were buying one to replace something like the Ooni Pro (ehich is what inhave had for 5 years and now looking to upgrade)?
Hard choice. If you like to play with wood fire and want something that can do it all then Dome is the one. It’s pricey but totally worth it. If you’re only interested in pizza then Arc XL is perfect.
Any release date on the new peels?
With Arc release in one week.
13 days and I get to order mine. I'm getting both black and ivory
Double whammy. Nice!
what size peel are you using with the arch for the dome?
30cm Gozney pro peel.
@@peddlingpizza Thank you!!!
How to get a natural gas conversion kit ????
Can you post your dough recipe?
Hey! Would you say the base gets hotter on the arc or dome?
I’ve had my Dome over 650°c air temp with a wood fire. Had both ovens over 550c on gas
Nice - how is this different to the dome?
Check out comparison video
Is there any reason to get the 12 peel? Any problems making a 12 inch pizza on a 14 peel?
No issue at all. The 30cm is my favourite as I use it the most with Dome running the Neapolitan arch. But if I had just the arc or arc XL they you only need the 36cm (14”) peel.
I'm sure you already know as you're Pizza God but for those NY Crispy styles - Rest it on one of those baking wire cooling racks for a minute and the base will crisp up even more.
100%
Have you got a recipe for your cooked sauce?
Heat oil, slam in some chopped garlic, crushed tin tomatoes of choice, herbage. Simmer. Bosh done!
@@peddlingpizza cheers love the vids, think you’ve converted me from an Ooni user to a Gozney :)
could u get 3 arc into your van?
Arc would not be suited for inside a vehicle as they are for outdoor use only. They do not have flues. Also 2 Domes would out perform 3x Arcs.
Is there a dough mixer you recommend for home use?
Wilfa probaker
Always got to be a Sunmix. You can get a small discount if in the uk with my affiliate link if you like?
@@peddlingpizza I have been looking at them but feel they might be a bit big for my needs
@@peddlingpizza but yea sure if you have a link, every little helps
Looks beautiful!!! You said it was a different dough. What’s your hydration in this one?
Honestly not sure. Think I shot for about 64-65%. Was a much stronger flour used and a little oil added.
So I’m confused does the xl have more cooking space than the dome?
Yes and no. Wider opening and space for a larger pizza but dome internals are larger for more options.
@@peddlingpizza gotcha, so for straight pizza you can fit larger options due to the flame placement but not as versatile as the dome for range of goods to cook. Appreciate the reply and video demo.
@@TOCBass31 correct. Can do a wider range of cooks in Dome.
Does the pro peel fit through the door of the dome okay?
Yes. Pro peel large is 36cm 14” Dome opening is 16.1”
Do you use Pecorino or is it Pecorino Romano cheese?
I use a vegetarian pecorino
What table is that mate?
Was custom made.
Hi i was born with Autism Asperger syndrome and spina bifida. I've been watching your channel for a 1 year and i love it and wish i could do what you do 😊 i recently moved out of the city do to health issues and I'm now living on my new homestead and I've been really wanting to start making my own pizza dough so i can make me and my mom some really good pizza. I've tried several pizza dough recipe and they really sucked and didn't have that pizza taste and didn't have that pizza texture. I use grams for all my recipes to so I'm on point. Is there any way that you might have a pizza dough recipe that your willing to share with me and maybe some ingredients brands for yeast and flour and topping brands you like. Thank you and i can't wait until your next video :)
Hey. I’ll be sharing my recipe and process soon. Stay tubed
love the video. why "surprisingly" good?
Not my usual style. Was good but I can do better.
how big is the peel exactly?
Launching peel is 36cm wide.
What gas do you need to use ?
LP
Patio or bbq gas in U.K. propane
Vegetarian Pecorino ? Learn something new every day. How does it compare flavour wise to normal pecorino?
Seems the same. It’s just the rennet that makes it veggie.
Another gread video Adam - but is it ok to cook pizza in Crocs and socks?
Gozney Crocs mate. All good.
As a Chicago native, I struggle to appreciate the neopolitan style pizza. Much respect for your gig though.
You struggle to pick mayor's too.
What’s the length of the handle for the new peels ?
I’ve not measured them sorry. They are spot on though. I think the total length of the balance turning peel is about 90cm
@@peddlingpizza its a 19 inch handle. did some research. i picked up a GI metal 16inch perforated peel with 23inch handle. can always shorten the handle if its too long
Gozney dropped the ball by not making a 16” peel. I’m gonna buy one of these but they missed out on a peel sale because I only make 16” pizzas.
That is a great looking pizza though and that peel does look nice.
It is weird how they advertise it as a 16 inch pizza oven but don't offer a 16 inch peel
@@brandon_storar it’s not weird when you consider their Dome is 3-4 years old and also 16 inches. But the biggest peel they’ve offered for it until these new ones was 12”.
The fact the regular Arc’s 14” and the new smaller peels only 12” is kind of stupid. This will just lead to XL owners going elsewhere to buy a 16” peel.
It’s coming.
@@peddlingpizzaa 16” is? Gozney put out a video on the accessories and only mentioned a 12 & 14” one.
@@Bigheadedwon I haven't seen that video. Can you share the link? I'm looking to buy peels for my Arc XL but I havent decided if I should get a GI Metal one or wait for these new Gozney peels!
I have got similar peel from Temu for 4$ 😆
Wish I didn’t see this, now I want to get rid of the Koda 16 and get a Gozney Arc XL 😂
I used to have a Koda 12, and I had been eyeing the Koda 16 for the longest time! I found the Arc XL being sold at my local ACE hardware and I had to get it on the spot! It is in a completely different league from the Ooni!!!
Ooni just make biscuit tins. The Arc and Any other Gozney oven are years ahead.
@@Matrucos3it’s not released yet but your hardware store had one?
As one American, yes, I like more cheese. It looks amazing though. Subscribed. I want that oven too. I need to upgrade from the Ooni fyra.
Cheese was actually some frozen stuff I had kicking about. It browned more than I would have liked but that’s because of it being frozen. Will use some fresh next time and more.
this screams for a nice drizzle of aged balsamic vinegar reduction!
u have taste... do you have any more pointers, i really researching how to get my pizza game to next lvl
I have already seen several videos and it is very suspicious to me that the oven really burns the pizza from the bottom.
I don’t burn the bottoms.
fuck im hungry now hahahah
ive had better pizza at kfc
That’s not what your mum told me.
Great job dude! Have a gozney dome and haven't tried a wood burn in it yet. Do ya feel like it makes much of a difference or just fun to do? Cheers from Mississippi! Keep up the passion and awesome work!
Sorry, but i don't see the invite to your house to enjoy. Did you type in my email address correctly?????
Awesome vid/pizza!
Head to St Albans market any Wednesday
@@peddlingpizza Unfortunately that is just over 3,000 miles so I won't be able to make it today. Soon though!