Sorry this is not a German recipe. It's a Yorkshire pudding with vanilla. I live in Germany and the Germans do not eat anything like this at all. An auflauf is potatoes meat cheese and milk. Or pasta.. done in the oven.

I have the Karu 16 and i like it very much, but i am using charcoal/wood most of the time. If you want to use gas only, its not worth buying the oven. The gas burner is more like a bonus for me. I have to use a lighter too but at least the flame never went out. You should have compared the Gozney Arc and the Koda 16 in my opinion. If you want to use wood the Arc is useless, and if you want to use gas only, why would you even consider buying the Karu at this price point, with its big chimney? One last thing, speaking of the price. Where i live the Arc XL is 899 Euros online. I couldnt find a lower price, and the Karu 16 is 665 Euros. The Koda 16 is 519 Euros... The Arc is very expensive for an outdoor gas oven. Too expensive in my opinion

Are there any products similar to this for the arc XL?

Flame going out, low temp, low temp recovery....... you might need to check your gas line and any regulators for pressure... also you might be in a city that just has really nasty natural gas that doesn't burn well

wondering how front door or baffle for ARC XL can help heat retention (and recovery)? search "door gozney ARC XL" for many options --$75 -$150. kzbin.info/www/bejne/i6O1cmZvisenhbs

Is there any reason you’d recommend getting a Dome S1 over an Arc XL (aesthetics aside)? 99% of the time, I’d be using either oven for pizza only.

KZbin is showing me this because I made ribs last night lol. Mine took another hour and a half so I might try to shave off some time the next time I make them.

Oh my. Im ordering now. Thanks;)

How about after 10 pizzas? Do you think Arc XL would still pull off the same recovery time?

For Neapolitan pizza the wood burner isn’t really necessary unless you just prefer to use wood. The pizza cooks so quick at high temps there isn’t really any flavor difference. Where the wood burner shines is the ability to maintain lower temps on a longer bread flour bake. There is a definite flavor difference with a 4-6 min bake. Worth it if 00 flour ain’t your thing.

For Neapolitan pizza the wood burner isn’t really necessary unless you just prefer to use wood. The pizza cooks so quick at high temps there isn’t really any flavor difference. Where the wood burner shines is the ability to maintain lower temps on a longer bread flour bake. There is a definite flavor difference with a 4-6 min bake. Worth it if 00 flour ain’t your thing.

No Chili’s?

Respect your food

Quite fancy an Arc 😍

Waste of money

I've done the standard fare, burgers, and dogs about 50 yrs. About 2000, we started experimenting with pork butt and ribs. Ten yrs ago, we began rib cooking seriously and began to see a few trends such as 3-2-1. Finally, we got sick of 7 hours' time just to enjoy a rack. Since then, even with prep 4 hours max for ribs much better than the BBQ dives here sell.

Love the canned option. Sure non canned is better but when your rushed and all you got is canned why not. Thanks fellow Dad

Thank you for the comparison, it would be nice tho, if you could make a translation of the temp in C° also, as among english speakers, there is a load of people that's still use international measurement system.. :/ It makes it hard to follow.

Anyone has baked naan bread (flat bread)in this oven? Please share your experience

Alot of talking...no cooking !

I’ll stick with my Weber summit natural gas with a pizza stone. The fastest!!

Great comparison video. Helps tremendously.

Please do focus on the audio a little. The audio is mono and only on the left side.

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

Good lord man that is not Neapolitan style pizza.

Work on the intro... tad creepy

Thanks, really helpful!

Wish they shipped worldwide! Just bought a XL and I really want that door.

Dumping my Ooni after repeated thermocouple failures. Gets old fast when the flame dies out repeatedly

Yea bro maybe you want to touch the rib meat with your warm hands even longer in the store outside of the refrigerator to completely annihilate the cold chain so the person who ends up buying them gets awesome diarrhea.

Really great info! New Dome owner here and this was instrumental in my decision to grab the Arch. 👏🏻👍🏻

Made these after stumbling on this video from a pancake discussion, cooked in the oven broiling on high for 10 mins at the end. Turned out great, will be making again. Thanks!

What happens when you don’t remove the membrane ?

🍽️do you add any baking soda or powder?

Nothing is german in that 😂

Gozney should market an “S1 arch” for gas only use (without the flue)

Great all around tutorial 💯

This is great! Thanks

Hell ya! thanks

I had no idea how my NG Koda 16 was so different in temps. Thank you! Subbed. Any recommendations for cooking and managing temps for Neapolitan and 16” NY in the NG Koda 16? Best preheat methods? Thanks! When you take the temps, is it center stone or closer to the hot corner?

Why fat cap down? I thought the fat on top would render down into the meat. Sorry, new to this.

Replace canned tomatoes with fresh tomatoes. It will take you to salsa haven goodness of next level taste. The time it takes you to cut open these cans you can literally cut few tomatoes and put them in blender. Seriously!

1) DONT GO TO WALMART !! 2) DONT BUY SMITHFIELD GARBAGE, They are owned by Communist China and have been for years 3) DONT WORRY ABOUT TRIMMING, IT DOES NOT MAKE A DIFFERENCE 4) BULLCRAP ON THE SALT, THE FINER GRAIN MEANS YOU ADD MORE SALT, KOSHER IS LARGER GRAINS THAT MEANS LESS SALT 5) WETTING THE MEAT GIVES YOU A BITTER TASTE 6) NO WRAPPING NECESSARY JUST PUT IT ON ABOUT 275° UNTIL IT BREAKS WHEN PICKED UP, USUALLY ABOUT 3 HRS GIVE OR TAKE

Fantastic video ❤

So glad that I’m an Eagle Scout.

Wow it’s literally pizza mozzarella

The quality on the Ooni isn’t even close. I own multiple ovens from both companies and Gozney blows them away. I am currently selling all of my Oonis.

U r trying too hard and worst is that u throw food to get views! Shallow people all over!

What brand of blender? Is a blender with blades on a column like the Ninja brand good for salsa? Thank you.

Used your recipe this morning, turned out great. Thanks so much. It is great to see a family making videos and cooking together. I enjoyed following along with you guys.