Hands down the Gosney ARC XL, the ooni Koda 16 looks like a. Portable oven as the Gosney very professional looking. I have the Koda 16 and it’s great but the Gosney ARC XL is definitely my next oven. I recently purchased the SoLo Pi Prime after watching your review and love this oven but limited to 12” pizzas, that is ok because I really very rarely make a pie larger than 12” . Thanks Tom for a great comparison. 🙏💕
Hey @ecohen52784 - hoping you can give me some advice. I've had my koda 12 for a couple years and simply want more space to use a peel and ease of use (its too easy to scorch the crust). I can get a koda 16 at 20% off ($480), or ... the solo pi prime for $300 seems VERY impressive. You mention you really like the solo... I'm not sure I"ll make pizzas bigger than 12" so I'm ok with the solo size. The flame on the solo seems better distributed than my koda 12, and the wider opening seems great for using a peel. Thoughts on solo vs koda 16 at these price points? I could spring for the gozney arc but don't think I'll find it worth it... at $699
Both pi prime and Koda 16 are great ovens, but if you’re not worried about having 16” size the Koda 16 is quite big and will take up a lot of room, it will also use more gas heating up an area that isn’t being used. Don’t get me wrong, I love the Koda 16, but I often use for parties and cooking NY style pizza, u think for you the pi prime will do just fine and save you space and money too
Heat up time is relative to thickness of stone. Gozney is 15mm and Ooni is 12mm. So you would expect a lower temp on the thicker stone when measuring in 10 min later. Thicker stone stays hotter easier. This may be why the Gozney uses much less fuel to keep running. I just hope the Gozney goes on sale soon!
Nice review although agree that it would have been good to see temps between cooks. Ive owned a Koda 12 for 5 yrs and it hasnt missed a beat and it was very portable as kept in my garage when not in use. I just won an Arc XL bundle in a online comp and it looks big especially with the full size stand so will have to stay outside. Excited to see how it compares to the Ooni.
As the Koda 16 heats up so quickly, I would have thought the running costs are actually better than quoted if you are spending 20 minutes extra getting the other one up to temp to potentially spend only 5 minutes cooking two or three pizzas. The quick heating of the Koda 16 also seems to negate the need to get a thicker stone (but I not the expert here 😉). Love the idea of only turning once in the Koda 16 v three times in single heat source ovens.
Good morning Tom, I have just seen Ooni have launched the new Koda 2 24" inch, what are your first impressions, my own opinion is that its compeating with the Gosney arc xl
Great videos 😉 Am just starting to use my Karu 12 again, but thinking a Koda 16 is worth getting now as some good prices. Bigger size, no door, and only one turn seems fantastic. Gas is much better taste wise than I imagined for BBQ’s, so guessing it’s probably the same for pizza ovens.
In australia the gozney xl is $500 more then the koda 16, $500 is the cost of a koda 12. Is the arc xl worth 500 more then the koda 16 if just cooking neapolitan pizza?
to be honest for naapolitan the Arc not XL is more than enough, in Australia is 200$ cheaper and it's capable of 14" when this style of pizza is usually around 10 to 12"
Hi Tom I like the gozney arc for its gas power. I like the karu 12 and 16 for wood.you had some wind in your video so probably would have used the karu .they are all good ovens
I like the look of the arc, but I have the Karu 12 and love it. I use my Karu with gas and it cooks great. Your pizza launching is good, have you changed your dough recipe recently?
Not really, this was a new recipe I was testing out from the Ken Forkish book, but it wasn’t proofed enough as I had to cut the proof short to film this video before the storm came!
I will admit I had a Koda 12 for 5 years and never thought of poking finger through the bottom to release the stone 😂 every day is a school day so thanks for that tip 👏
This is a nicely done , helpful comparative. But it invites the Bertello “16 into the fray. The latter heats up even faster than Ooni because the flame is underneath the ( thick) stone. But the real advantage is being able to easily add wood and cook with both sources at the same time, adding a bit of smokiness. The flame from the wood crosses the low oven roof. Bertello is not a looker ( industrial )but it’s hard to see why one would choose either of these options over it ,save for aesthetics.
Koda 16 owner here, I’m tempted to sell and get the Arc XL based on the build quality, please I think less reheating time between cooking additional pizzas
I think based on what I’ve tried, the Koda looses heat in the stone quicker but re heats quicker, the Arc XL can cook more without dropping temp, but takes longer to re heat
The Gozney is sexy! I have no experience with that oven, but I have owned an Ooni Koda 16 for years now and I really like it. It has that Ooni "hot spot" in the rear left corner but it's manageable.
I have the same experience with the Ooni Koda 16. It's a great oven but the side crust tends to burn somewhat due to the intense heat in the rear left corner. As a result I tend to move the pizza to the front on the right after launching. I feel the top does not always cook enough when doing that. This is the reason I am eying the Arc XL now as it seems to cook more evenly especially on the top.
Another good video. I built my own pizza oven during lockdown based on a gym ball method. Ooni were in their early days. It went in the a recent garden revamp. Learnt a lot. I am in the market for another oven and definitely want wood\charcoal but interesting to see how gas rates. I think designers need to put door on all these as so much heat is lost. I did have a very good pizza in a pub in Bicester, the Angel which was made in a gas oven but just love the wood smell. The trouble was I was thinking Ooni but then you reviewed the Glowen and from having a traditional oven I like the side oven but Ooni is more portable.
The standard Gozneys have a door accessory option along with others, same with its dual burner versions. Its only the arc XL doesn't cause of the different entry shape currently anyway.
Why is there such a big difference in the temperature gauge on the Gozney vs. what you measured ? Is there an area on the stone that the temperature reading on the Gozney is accurate ?
Ooni is fine on a budget and the results are acceptable from both but Gozney ovens are hands down higher quality equipment. Ooni has had some quality issues in my experience.
For the money i wouldn't say it cooks better pizza, However - the ArcXL stone holds temp for longer as its thicker, and the adjustment on the gas dial is more accurate, so if you're often making more than 8-10 pizzas at a time for parties etc, then it could be a good upgrade for you. If its for just 3-4 pizzas at a time for regular family events, then i think you won't see much difference
I have a Ooni Karu 12g and when using with the gas burner I have quite some build up of soot on the roof inside of the oven. Is this the same with Koda ovens? Sorry for the off topic question but im very curious to your experience with this!
Sorry to resurrect an old post however, on my Koda 16, it has almost no internal soot. I've had it for about 4-5 years, I got it when it first came out. I clean it every once in a while and it only has a very small amount of reddish brown residue, enough to dirty a rag but not enough to use anything more than a damp rag. I use an old smaller air bake cookie sheet that has no other purpose, as a door, to hold in heat when preheating. If I don't allow enough airflow and block the doorway with the cookie sheet, it will start to soot as the fresh oxygen level is hindered. After looking at the Karu 12g, maybe make sure the chimney is open to allow the proper airflow so the flame burns cleaner. Just an idea.
Actually I’m looking at a new mixer at the minute, but have been using a kitchen aid. The kitchen aid is good but struggles with dough over 1kg or low hydration. I’m considering a sun mix or famag spiral dough mixer
The Arc XL definitely looks the better oven. I also like that it’s a side burner as when there’s a flame at the back it’s harder to see what it’s doing to your pizza. The quicker heat up time of the other oven would be good though. The Arc with the thicker stone would likely be better for cooking multiple pizzas 🍕
@@TomVoyageuk not sure about shipping but the mistake folks make is they pre heat it for like 20 min like other ovens. Doesn’t need more than 5-8 min since it has the bottom burner. Very key when using it the first time and reviewing.
Well it’s fair in the sense these are the two most popular 16” gas powered pizza ovens on the market and people want to know the pros and cons of both before spending money
Fundamental difference between Gozney and Ooni. Tom Gozney is designing his ovens to cook largely with stored heat (like the restaurant ovens he started with) whereas the Oonis are (as per the founders’ book) for “Cooking with Fire” - the flame is the thing. Result is that the Arc has a faster recovery time before cooking another pizza, but yes it is heavier! Even Gozney’s 12 inch box of rocks is heavier than Ooni’s 16 inches. Good to see that the Arc flame was so little affected by all that wind! When not fastened to the stand (with the single bolt), others have shown that the Arcs can be lifted (even when hot) by the still-cool handholds on the sides, without any great difficulty. Interestingly the Arc heat up time can be halved by using an oven door (though this is not Gozney approved!) That and other interesting comparisons were made by “Some Dads Cook” on TH-cam. The same guy demonstrates just how easily the stone can be removed, should that be desired th-cam.com/video/bV6KOa-ynU0/w-d-xo.htmlsi=w3YPyFvQyj2v128L in a 30 second video!
I took a look at the video you linked, its nice to see the stone can actually be removed, but i still don't like the idea of having to tip the oven over on its side just to do so. It's going to become a problem after a few times of use when cleaning. I like to remove the stone to clean the ovens and remove all the burned bits of flour etc, and i like this to be an easy process. Either way thanks for the link 👍🏻
@@TomVoyageuk I don’t think you HAVE to do it that way, but compared to getting the special tool from Gozney, that is a quick and simple means of stone removal. The point is that the stone IS removable, easily, should that ever be needed. But surely a half hour or so at full flame (at the end of a session) should be adequate to pyrolytically clean the oven and its stone, without needing stone removal? While some might think of removing the stone for transport, I suspect that a major interest might be that removability opens up the possibilities of upgrade (to a biscotto?) and cheapish/easy recovery from accidental damage (however caused). The captive stone in the original Gozney Dome precludes those possibilities. Just weeks after the release of the Arcs, it is a bit soon to expect appropriate biscottos to be available, but it probably won’t be long.
I don't think that the £600 Gozney is far enough ahead of the £400 Ooni to be a winner. I own an Ooni Karu and that does everything I want for the price.
At least with little kids, 40 minutes for the arc to heat up for a neapolitan during a weekday is a deal breaker. I would much rather have the arc, but heat up time is too long.
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Time between pizza is a must with a comparison, how long does it take for the stone to get back up to speed before cooking the next pizza
Both are similar. You are going to need like two minutes.
Hands down the Gosney ARC XL, the ooni Koda 16 looks like a. Portable oven as the Gosney very professional looking. I have the Koda 16 and it’s great but the Gosney ARC XL is definitely my next oven. I recently purchased the SoLo Pi Prime after watching your review and love this oven but limited to 12” pizzas, that is ok because I really very rarely make a pie larger than 12” . Thanks Tom for a great comparison. 🙏💕
Thank you for watching and for your comment 🙂
Hey @ecohen52784 - hoping you can give me some advice. I've had my koda 12 for a couple years and simply want more space to use a peel and ease of use (its too easy to scorch the crust). I can get a koda 16 at 20% off ($480), or ... the solo pi prime for $300 seems VERY impressive. You mention you really like the solo... I'm not sure I"ll make pizzas bigger than 12" so I'm ok with the solo size. The flame on the solo seems better distributed than my koda 12, and the wider opening seems great for using a peel. Thoughts on solo vs koda 16 at these price points? I could spring for the gozney arc but don't think I'll find it worth it... at $699
Both pi prime and Koda 16 are great ovens, but if you’re not worried about having 16” size the Koda 16 is quite big and will take up a lot of room, it will also use more gas heating up an area that isn’t being used. Don’t get me wrong, I love the Koda 16, but I often use for parties and cooking NY style pizza, u think for you the pi prime will do just fine and save you space and money too
Heat up time is relative to thickness of stone. Gozney is 15mm and Ooni is 12mm. So you would expect a lower temp on the thicker stone when measuring in 10 min later. Thicker stone stays hotter easier. This may be why the Gozney uses much less fuel to keep running. I just hope the Gozney goes on sale soon!
Nice review although agree that it would have been good to see temps between cooks. Ive owned a Koda 12 for 5 yrs and it hasnt missed a beat and it was very portable as kept in my garage when not in use. I just won an Arc XL bundle in a online comp and it looks big especially with the full size stand so will have to stay outside. Excited to see how it compares to the Ooni.
What a great prize to win! That’s awesome mate congrats! The arc XL and table is quite large I have to keep mine outside
As the Koda 16 heats up so quickly, I would have thought the running costs are actually better than quoted if you are spending 20 minutes extra getting the other one up to temp to potentially spend only 5 minutes cooking two or three pizzas.
The quick heating of the Koda 16 also seems to negate the need to get a thicker stone (but I not the expert here 😉).
Love the idea of only turning once in the Koda 16 v three times in single heat source ovens.
Good morning Tom, I have just seen Ooni have launched the new Koda 2 24" inch, what are your first impressions, my own opinion is that its compeating with the Gosney arc xl
Great videos 😉
Am just starting to use my Karu 12 again, but thinking a Koda 16 is worth getting now as some good prices.
Bigger size, no door, and only one turn seems fantastic.
Gas is much better taste wise than I imagined for BBQ’s, so guessing it’s probably the same for pizza ovens.
Hi Tom I would prefer the koda, I have the 12 and happy with that , but I want commend you in cooking the pizzas in the wind well done .....
Yes the wind with gas ovens can be a bit challenging!
In australia the gozney xl is $500 more then the koda 16, $500 is the cost of a koda 12. Is the arc xl worth 500 more then the koda 16 if just cooking neapolitan pizza?
to be honest for naapolitan the Arc not XL is more than enough, in Australia is 200$ cheaper and it's capable of 14" when this style of pizza is usually around 10 to 12"
Hi Tom
I like the gozney arc for its gas power. I like the karu 12 and 16 for wood.you had some wind in your video so probably would have used the karu .they are all good ovens
Yeah it was windy and both ovens held up really well considering!
I like the look of the arc, but I have the Karu 12 and love it. I use my Karu with gas and it cooks great. Your pizza launching is good, have you changed your dough recipe recently?
Not really, this was a new recipe I was testing out from the Ken Forkish book, but it wasn’t proofed enough as I had to cut the proof short to film this video before the storm came!
I will admit I had a Koda 12 for 5 years and never thought of poking finger through the bottom to release the stone 😂 every day is a school day so thanks for that tip 👏
Just make sure the stone cools down first!! 👉🏻🔥
This is a nicely done , helpful comparative. But it invites the Bertello “16 into the fray. The latter heats up even faster than Ooni because the flame is underneath the ( thick) stone. But the real advantage is being able to easily add wood and cook with both sources at the same time, adding a bit of smokiness. The flame from the wood crosses the low oven roof. Bertello is not a looker ( industrial )but it’s hard to see why one would choose either of these options over it ,save for aesthetics.
Thanks for watching and for the comment! I have reviewed the Bertello oven before, did you check out that video?
Koda 16 owner here, I’m tempted to sell and get the Arc XL based on the build quality, please I think less reheating time between cooking additional pizzas
I think based on what I’ve tried, the Koda looses heat in the stone quicker but re heats quicker, the Arc XL can cook more without dropping temp, but takes longer to re heat
The Gozney is sexy! I have no experience with that oven, but I have owned an Ooni Koda 16 for years now and I really like it. It has that Ooni "hot spot" in the rear left corner but it's manageable.
I have the same experience with the Ooni Koda 16. It's a great oven but the side crust tends to burn somewhat due to the intense heat in the rear left corner. As a result I tend to move the pizza to the front on the right after launching. I feel the top does not always cook enough when doing that. This is the reason I am eying the Arc XL now as it seems to cook more evenly especially on the top.
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 .
Using a gas oven indoors is never recommended by the manufacturer, even though it would probably be ok, it’s what they all say
Another good video. I built my own pizza oven during lockdown based on a gym ball method. Ooni were in their early days. It went in the a recent garden revamp. Learnt a lot. I am in the market for another oven and definitely want wood\charcoal but interesting to see how gas rates. I think designers need to put door on all these as so much heat is lost. I did have a very good pizza in a pub in Bicester, the Angel which was made in a gas oven but just love the wood smell. The trouble was I was thinking Ooni but then you reviewed the Glowen and from having a traditional oven I like the side oven but Ooni is more portable.
The standard Gozneys have a door accessory option along with others, same with its dual burner versions. Its only the arc XL doesn't cause of the different entry shape currently anyway.
Hi Tom, where did you buy your table from which the Ooni is on.
Thanks for watching! It’s the Ooni folding table available on their wensite
Why is there such a big difference in the temperature gauge on the Gozney vs. what you measured ? Is there an area on the stone that the temperature reading on the Gozney is accurate ?
Probably ambient temp and stone temp
Love the Ooni. I’m always faithful to the Ooni brand.
Have you ordered your Koda 24 yet Tom?
I don’t think it’s even been given a release date for pre order yet? But I’ll certainly be getting one as soon as it launches!
@@TomVoyageuk it’s probably me got it wrong, I thought release date was 1st May, that’s when you can probably pre order. 👍👍👍👍👍
Any of you got a problem with fire being randomly blowed away during the windy days in ooni ?
This was a very windy day and I didn’t have any problems with either oven, just face them away from the wind blowing directly into the oven
Ooni is fine on a budget and the results are acceptable from both but Gozney ovens are hands down higher quality equipment. Ooni has had some quality issues in my experience.
I have the Koda 16 is the Arc XL a noticeable upgrade? Watched this comparison multiple times and cant decide
For the money i wouldn't say it cooks better pizza, However - the ArcXL stone holds temp for longer as its thicker, and the adjustment on the gas dial is more accurate, so if you're often making more than 8-10 pizzas at a time for parties etc, then it could be a good upgrade for you. If its for just 3-4 pizzas at a time for regular family events, then i think you won't see much difference
Thanks Tom 👍🏻 @TomVoyageuk
I have a Ooni Karu 12g and when using with the gas burner I have quite some build up of soot on the roof inside of the oven. Is this the same with Koda ovens? Sorry for the off topic question but im very curious to your experience with this!
No soot build up on my koda 16 gas unit .. 3 years of use now
Sorry to resurrect an old post however, on my Koda 16, it has almost no internal soot. I've had it for about 4-5 years, I got it when it first came out. I clean it every once in a while and it only has a very small amount of reddish brown residue, enough to dirty a rag but not enough to use anything more than a damp rag. I use an old smaller air bake cookie sheet that has no other purpose, as a door, to hold in heat when preheating. If I don't allow enough airflow and block the doorway with the cookie sheet, it will start to soot as the fresh oxygen level is hindered. After looking at the Karu 12g, maybe make sure the chimney is open to allow the proper airflow so the flame burns cleaner. Just an idea.
I have the Koda 16. Was never impressed with the design. It just didn't seem very well thought out. Might sell it for the Gozney.
Hey, do you use a mixer if so what kind of mixer?
Actually I’m looking at a new mixer at the minute, but have been using a kitchen aid. The kitchen aid is good but struggles with dough over 1kg or low hydration. I’m considering a sun mix or famag spiral dough mixer
@@TomVoyageuk Have you chosen a mixer? The options you mentioned seem too niche for most of us. I've been looking at the Ankarsrum
I believe one side of fire is much better to control and monitor the pizza .
thanks for watching
the Gozney keeps losing temperature... it cannot necessarily keep the temperature stable
The Arc XL definitely looks the better oven. I also like that it’s a side burner as when there’s a flame at the back it’s harder to see what it’s doing to your pizza. The quicker heat up time of the other oven would be good though. The Arc with the thicker stone would likely be better for cooking multiple pizzas 🍕
you can find online doors for the ARC, it reduce the heating time by half
halo vera 16 is the #1 pizza oven out there
Never heard of it?
Just googled it, would be an interesting one to try out with that dual heat source
@@TomVoyageukit can’t be beat for NY style or pan pizza, but don’t even try Neapolitan on it, but i mean…who want that anyway haha
Looks good I’ll add it to the list of ovens I want to review, maybe from the website looks like USA only?? Hopefully they ship to the UK 🇬🇧
@@TomVoyageuk not sure about shipping but the mistake folks make is they pre heat it for like 20 min like other ovens. Doesn’t need more than 5-8 min since it has the bottom burner. Very key when using it the first time and reviewing.
Bravo Tom 👌😉👍
A thicker stone will always take longer than a thinner one. That one isn't a fair comparison.
Well it’s fair in the sense these are the two most popular 16” gas powered pizza ovens on the market and people want to know the pros and cons of both before spending money
Fundamental difference between Gozney and Ooni. Tom Gozney is designing his ovens to cook largely with stored heat (like the restaurant ovens he started with) whereas the Oonis are (as per the founders’ book) for “Cooking with Fire” - the flame is the thing.
Result is that the Arc has a faster recovery time before cooking another pizza, but yes it is heavier! Even Gozney’s 12 inch box of rocks is heavier than Ooni’s 16 inches.
Good to see that the Arc flame was so little affected by all that wind!
When not fastened to the stand (with the single bolt), others have shown that the Arcs can be lifted (even when hot) by the still-cool handholds on the sides, without any great difficulty.
Interestingly the Arc heat up time can be halved by using an oven door (though this is not Gozney approved!) That and other interesting comparisons were made by “Some Dads Cook” on TH-cam.
The same guy demonstrates just how easily the stone can be removed, should that be desired th-cam.com/video/bV6KOa-ynU0/w-d-xo.htmlsi=w3YPyFvQyj2v128L in a 30 second video!
Thanks for watching and commenting
I took a look at the video you linked, its nice to see the stone can actually be removed, but i still don't like the idea of having to tip the oven over on its side just to do so. It's going to become a problem after a few times of use when cleaning. I like to remove the stone to clean the ovens and remove all the burned bits of flour etc, and i like this to be an easy process. Either way thanks for the link 👍🏻
@@TomVoyageuk I don’t think you HAVE to do it that way, but compared to getting the special tool from Gozney, that is a quick and simple means of stone removal.
The point is that the stone IS removable, easily, should that ever be needed.
But surely a half hour or so at full flame (at the end of a session) should be adequate to pyrolytically clean the oven and its stone, without needing stone removal?
While some might think of removing the stone for transport, I suspect that a major interest might be that removability opens up the possibilities of upgrade (to a biscotto?) and cheapish/easy recovery from accidental damage (however caused). The captive stone in the original Gozney Dome precludes those possibilities.
Just weeks after the release of the Arcs, it is a bit soon to expect appropriate biscottos to be available, but it probably won’t be long.
Title needs a quick looking at Tom ;)
😮 thanks for letting me know mate! Just changed it!
To be very honest .. Gozney did it better concerning the allover look... looks more identical to Italian pizza
Thanks for watching and for the comment
Well we know which one looks better at least. Ooni looks like a cheap Aldi over compared to the sleek Gozney.
Thanks for checking out my video
I don't think that the £600 Gozney is far enough ahead of the £400 Ooni to be a winner.
I own an Ooni Karu and that does everything I want for the price.
Good argument, thanks for watching
At least with little kids, 40 minutes for the arc to heat up for a neapolitan during a weekday is a deal breaker. I would much rather have the arc, but heat up time is too long.
Fair point! I too have kids that don’t deal well with being hungry! 🤤
you can find doors for the Arc, they reduce the heating time by 50 to 60%
Maybe it was also because of the wind? But doing prep while it's heating up isn't the worst thing in the world.
It's windy as heck. Why are you doing it then?
Sadly i don’t have much control
Over the weather conditions
Don’t want to be that guy, but the title needs changing to koda 16 - sorry!!
Thanks for the heads up! Someone else mentioned this and I have changed it now! Cheers bro!
Ooni looks like a toy compared to ArcXL; thus why it is much more expensive.
Check out the new Ooni Koda 2 Max ...24 inches with independent burners on left and right. That's a much bigger toy!
Looking forward to trying the Koda 2 Max! Hopefully will be able to get one on release date
I like the XL but the Dome is better imo.
Good info but woof on those pizzas
ARC XL all day long!
Thanks for watching
Gosney
Thanks for watching