your vote of my HONEST review??

@AmirhoseinHerandy

4 ай бұрын

Great, thank you.

@maxxes

4 ай бұрын

looks good, putting a Biscotto di sorrento instead in of the floor it comes with might give it that extra quality!

@simonaudet1107

4 ай бұрын

Great as usual!!

@juriesser9607

4 ай бұрын

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 😃

@michaelrogers9971

4 ай бұрын

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

My favorite pizza chef reviewing a new pizza oven 😍 Thanks for the video 👍

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!

Great review. At that cooking temp really need a Biscotto floor = 10/10. thanks for the review Vito.

Great review. Looks like a outstanding product

Fantastic review. Thank you Vito

@vitoiacopelli

4 ай бұрын

Glad you liked it!

Another amazing video, Vite!!

Looks great, I have a gozney dome and I love it.

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 was waiting on your review before I decided if I’m buying this or not. Thanks for always making great content

@Chefstefb

3 ай бұрын

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 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

Great review video of the @gozney. Thank you

I've been looking at different gas-powered pizza ovens and your review was helpful. Time to go shopping. 🙂 Thank you Vito!

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!

Vito, thanks a lot for bringing sun and smile and good mood! Soft and crunchy! 👍

I was hoping you’d be reviewing this

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.

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.

@tammyivanoff6574

3 ай бұрын

Same here, I’m super happy with the I get from gas and it’s fast to reach higher temperatures

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!

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!!!

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.

@noelhayes1113

3 ай бұрын

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!!

@vitoiacopelli

4 ай бұрын

Glad you like it!

Wishing I had waited to buy my pizza oven! This looks amazing

Bellissimo, sembra anche molto pratico. Fantastico anche il carrello. !

When they come out with Dual-Fuel version in between the Arc XL and the Dome, I'm buying.

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

Vito would prefer this or the dome?

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.

The sensor probe is underneath the stove, pretty good idea by Gozney!

I think what everyone is thinking is: will you do a Dome vs Arc comparison?

@piffpiffpiffpiff

3 ай бұрын

it's more like the Ooni koda 16, the dome is till the boss of all ovens in my opinion.

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.🤔

Looks like amazing oven!

❤ for sharing the pizza love 🍕

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.

How does this compare to the G dome? Is the dome worth the extra money or is better to go with the arc?

great review

Excellent Vito!!!

Just when I was about to order the roccbox this is coming out.

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.

WOO HOO !!! My FAVORITE chef !

Vito-I’m looking at your mixer. It’s 100v but in Canada it’s 120v. Are there different ones for Canadians???

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.

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.

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.

@vitoiacopelli

4 ай бұрын

Glad you like them!

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.

@vitoiacopelli

4 ай бұрын

Wow, thank you!

@ricsiii86

4 ай бұрын

is not! Only Gas!

@riseevil7131

4 ай бұрын

@@ricsiii86 I see, thanks for the info.

@Chzydawg

3 ай бұрын

For woodfire you will need to get the Dome or you can get an attachment for the roccbox.

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?

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?

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 ?

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

Vito have you ever thought of visiting Lucali in NYC and doing a recipe/how to video

Ciao Vito, what’s the floor temp when you launch the pizza?

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! 😁

@vitoiacopelli

4 ай бұрын

Agree 100% with you

@dejandejan903

4 ай бұрын

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!

@jeffreyschmidt3997

4 ай бұрын

Perhaps at a lower temp there would have been less charring?

@dejandejan903

3 ай бұрын

​@@vitoiacopelliFor a small pizza business, would two Gozney Roccoboxes or two Gozney Arc 14s be better? Honestly? For 50-60 pizzas?

@UY_pdr2020

3 ай бұрын

​@@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

@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.

@vitoiacopelli

4 ай бұрын

Yes I’m planning too

@Scheny-Dev

4 ай бұрын

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!!

@donmaclaren4409

4 ай бұрын

@@Scheny-Dev I don't believe you can use this one comercially for a few reasons.

@dejandejan903

4 ай бұрын

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!

@dejandejan903

4 ай бұрын

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!

Diavola pro 2.0 review maybe and some recipe for that oven for neapolitan style ? ❤

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!"

How is this model compared to the previous model you did review ?

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.

What a beauty! Hope the price is affordable.

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?

How does it compare to the Dome? What about Ooni Karu 16?

@vitoiacopelli ciao Vito . Dome oppure arc xl per un mobile biz.. che ne pensi tu che li hai usati entrambi??? Ciao France’

Is it jist me or was the temp on the display was off 855 on the gozney 780ish on the radar

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!

After cooking the pizza how you clean the stone from black burned parts?

Vito! The bottom looks burned! What kind of stone is it in the oven?

i was praying you would do a review for gozney

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.

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?

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 worth buying this oven for 699Eur (small version) vs a Roccbox that only costs 469Eur or an Ooni Koda 16 for 579Eur?

How does the flavor compare with wood fired?

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?

@Chzydawg

3 ай бұрын

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%)

Great Review Vito! I have the dome and I try to do the same thing, get the heat up to 420-450 Celsius and then turn the flame low while the pizza cooks..keeps the crust from getting burned by the flame

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!

@givemeabreak8784

12 күн бұрын

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.

I'm interested in comparing the Gozney Arc and Gozney Arc XL for pizza businesses and catering. Does the Arc hold temperature better and recover faster than the Gozney Arc XL? Also, comparing the Gozney Arc versus the Gozney Roccbox for business, with a bit more focus on the business vibe. Most reviews are geared towards home use and regurgitating data, without real restaurant experience. Even people buying for home use find added value knowing it can be used for commercial purposes. That's why everyone is asking for a comparison between the Gozney Roccbox and Gozney Arc!

Could you show next time also a temperature in °C

Vito, do you think this arc xl will be good enough for professional catering in a outdoor setting? Weddings and parties etc?

@doncrescas

4 ай бұрын

I would probably buy two roccboxes instead.

Out of stock only a few hours after release. Gozney did not plan the release very well.

waaayyy better than any Ooni oven for sure !

I like my ooni pro and it’s served me well all these years but the Gozney dome caught my eye. Now this thing comes out and is 2/5 the price of the dome.

@MatthewHorowitz

3 ай бұрын

Same boat here...

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.

Where can I get one of those shirts!? Im all about the Soft and Crunchy… in the same time! 🍕

Is it possible to make Neapolitan dough in a bread maker?

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!

Grazie Vito

Can you compare this one to the ardore oven please?

We need to see a NY style in the ARC XL

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

@The_fappening

3 ай бұрын

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 ?

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.

@donmaclaren4409

4 ай бұрын

as the Gozney web site states, it's cordierite

@bensherliker

4 ай бұрын

@@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

The top front edges look like they got sooty, though it may just be the lighting.

@donmaclaren4409

4 ай бұрын

no, those areas are soot

isn't 10g of fresh yeast a bit too much? people use 1g of acrive (2g of fresh) yeast for that amount of wheat/water

Not sure if I can afford even at the great price they are listing it, but i'm buying it anyway!

@vitoiacopelli

4 ай бұрын

I believe this one here is cheaper then others I believe 700$

how dirty does the front of this get?? does it make the black a better option than BONE if it stains black?

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 … )

Why did they make a stand with such a big base unit for such a compact oven? It’s adding more than 20cm in depth compared to the oven.

Wòw amizing pizza.your a good to make pizza sir..i want to ĺearn thats why i see your vedeo.thanks sir to share this..from..philippines