I just bought the Gozney Arc xl, the quality of build is remarkably good…My old one is a Bertello. The difference is night and day better with Gozney. I’ve never owned a Ooni, but seen them. The quality and insulation is better in Gozney. Gozney may outlive me!😂.

Crazy you didn't wait for the ooni halo. Will you be getting one to review for ooni?

I just ordered the same mixer in dark blue. I almost went for the HH but I plan on doing a lot between 60% and 75% hydration, and there is a chance that the HH version can be damaged doing this. The only downside is if you do a high hydration dough, it will take a little longer, so it's no big deal for a home setup.

Good luck with the new mixer. I can’t wait to see what it produces, along with your fabulous pies…..

I have been researching for a long time to decide between the Famag Grilletta IM 5/230 10-Speed HH and the Sunmix Line 6. Sunmix definitely outperforms the Famag, but it has several downsides, including the cost. I also have doubts about the Ooni Halo Pro. At first glance, it appears to be a proper planetary mixer with a spiral mechanism and a removable second kneading hook, similar to Italian spiral mixers. This combo makes the Halo unique in the market. It seems to support a maximum of 5 kg of total dough and a minimum of 1 kg for a better final dough quality. It has 58 speed levels and a maximum of 375 RPM for high-hydration doughs. I think the Ooni Halo Pro will be available in the UK for £699, but I still believe that the Famag and Sunmix will produce a better gluten network structure.

Nice product but I’ll wait for the ooni halo pro

That looks like a great Mixer Tom. As I’m sure your aware of these kind of mixers are way better than the likes of the KitchenAid, the dough should form a pumpkin shape in the dough when fully mixed. Ive been looking at KYS Pro Baker Easy 5, Also Ooni have got the Halo Pro Spiral Mixer coming out soon, it looks like it may be made by Wilfa? All the best fella

I got an email from Ooni saying they were about to release a spiral mixer, will wait for that I think.

I have a Sunmix. I love it... but not being able to remove the bowl to clean it is a terrible design.

🎉🎉🎉 FIRST!!! 🎉🎉🎉 That looks like a great machine for a dedicated pizza dough. I'm sure you can also do pie crust and bread dough as well. I need to look into getting one. I also use my Kotchen Aid and it struggles at time. Great video as always Tom!

Seems like the Arc cooks bottom crust darker which I prefer. Would you say that's accurate? Wonder why the difference if they're both cooked at same temp. Is Arc stone retaining heat better than Ooni?

Does this actually work in the outdoor version of the pizza oven, though? eems like those get way hotter and that non-stick finish won't survive.

Looks great but seems overpriced.

Why doesn't Ooni make a new door upgrade for the KARU 16. WITH THE NEW TECH.

To save your back, perhaps build something that will raise your pizza ovens to your chest level.

Just bought the Karu 12G based on your videos - used your link, so hoping you got the commission - keep up the great work!

Do yourself a favor and just skip to 4:00. Dude just talks and talks and wastes time for the first 4 minutes. 5 minutes of video, 30 seconds of actual information.

They might be working great but it’s way too expensive to me...I mean 30 euros for just 4 sessions of pizza cooking? 7,5€ for each session !

Why mine is not working?

This one vs Glowen raptor 2?

Zero and I mean ZERO marbling and beautiful do not go together when it comes to steak buddy

I dunno… to me it looks like the wood fired pizza was better and faster for a fraction of the price. The frost pizza was taken out too early, though.

This guy has no clue how to load a pizza. You don’t put the tip at the beginning of your oven and slide the pizza forward like this guys does. You place the tip where you want the back of the pizza to wind up and you gently jerk the peel backwards toward you to release the pie.

Sounds like its just way too much trouble than its worth

can i do exactly the same with gozeny arc ?

Awesome video as always! Thank you so much for all the effort you put into creating this content, it’s incredibly helpful. I’m based in Cambridge and noticed in your recent videos that you’re still using the Ooni Modular Medium and Large tables. Do you have covers for them? If not, are the tables waterproof, and do they hold up well without covers during the autum and winter?. Many thanks.

Great video

Great tips! Regards from Brazil.

Hi tom I have the karu 16. When i use the gas option instead of wood do i need the chimey?

Wish you the best for 2025 Tom ! Cheers from Quebec !

Recipe, chef?

as with all the Ooni videos using the Volt, you fail to mention the cooking temperatures

I'd like to see a video where Karu is used to bake bread or other food. Using it only for pizza is very limiting. Greetings from Italy 🇮🇹

🎉🎉🎉FIRST!!! (Once again) Fantabulous video Tom. You're the best

first time user reviews. as helpful as a third turd.

I’m going with the Ooni. Looking for a permanent larger oven to sit on my countertop of my outdoor kitchen and have it plugged in to our natural gas line. Seems perfect for it

I looked at one of these today but was a little disappointed that you don't even get the pizza shovel to go with it. That's another $80.

If you have the Karu and you are about to make your first pizzas I would recommend the gas burner instead of wood/charcoal I think you will have enough other problems 😅 🍕

Hey Tom!! 🎉🎉🎉FIRST!!🎉🎉🎉 Thanks for the setup video. Can't wait for the next ons

Do you have the recipe for your dough ? Mine is mutch more sticky

Is instant yeast ok to use? Not sure where to get fresh to easily. Instant is available in supermarkets and dry active I can find on Amazon. I have instant in the house though...

ive had one for 6 mos now heres what ive learned , using wood as fuel is ok takes much nore time using the gas get the stone to 600-650' then launch the pizza watch it carefully and as soon as you can rotate it after about 30 seconds do so and then SHUT THE GAS OFF so you dont burn the edges use the heat from the stone to continue to cook it and in like 2- mins its done thick crust takes longer dont use too much sauce or it will be soggy dont use shreadded mozarella cheese it burns cuz its got starch on it to stop caking , use the AA flour for dough

Thank you for your effort but don't put it on a SHORT video because 40% of the bottom of the screen is covered by words and writing. It's junk.

THE PIZZA LOOKS OK ....BUT THAT BASE IS NOT COOKED ENOUGH AND DEFINATELY NOT CRISPY

Duel fuel one of these or a gozney dome?

Like the bench the oven is on. Where’s that from?

Thank you. It was extremely helpful using the gas container. PK from Florida. Easy and quick meals like this is great.

I would pick any gozney just because the opening is wider and therefore gives you the flexibility to cook other things besides pizza such ass bread, casserole, meat, anything that will fit 😊

fake and gay

What do you use for charcoal?