Bar Pie in the Gozney ArcXL?

[@gchomuk]

I'm a Chicago native. Tavern style, thin crust pizza is my jam. I've been eating it weekly for 60+ years. I sstarted making my own in 2023. I use a pizza steel in my home oven rather than a pan. Turns out great. Wife said "you're not going to be running the oven in the summer while we have the AC running, are you?" Bought an Arc XL. It's tricky. Temp control is key. The crust needs time without the burner in order to get right crisp. At first, I thought it was impossible, so I did a deep dive into neopolitan pizzas. They're good,but thin, crispy crusts will always be my fave. Great video. Subscribed.

[@Italianbottlesbites]

Thanks for subscribing. I know in Chicago, Tavern is the choice for locals over deep dish. You make your Tavern pizza on a steel, I'm impressed. I do like the pan, but may have to try a steel. I do like the olive oil in the pan to get that extra crispy bottom. Down here in Houston, it's finally backyard cooking season, finally below 90° and low humidity. I'll be doing more pizza videos

[@markexploringnewstuff]

I am always hungry (or thirsty) after watching. Enjoy watching your creations. Thanks.

[@Italianbottlesbites]

I really appreciate that. Just a guy who really enjoys cooking. I appreciate you watching, thanks.

[@jimb8738]

Purdy wife, my man! Nice pie as well! Subbed

[@Italianbottlesbites]

Yes she is! Appreciate the sub, thanks for watching.

[@ChloeGreen-v2m]

Very well-presented information. Everything is concise and to the point. Thank you!

[@Italianbottlesbites]

Thanks you. Thanks for watching.

[@EricCardwell]

Great video presentation. Information is very informative. One thing that I have done when using Lloyd's pan in Gozney oven is to remove pizza from the pan for the last minute or two to crisp up the bottom while finishing the top. Always does the trick with my Roman, Detroit and Sicilian pans.

[@Italianbottlesbites]

I love that idea, I'll give it a try

[@dublindave78]

Great stuff. Btw, i pulled the trigger on a Gozney XL tonight! Will be a great upgrade on my Koda 12. Also, can you share your dough recipe? I've mastered Neopolitan, but really want to try making US style pizzas

[@Italianbottlesbites]

Sure, I'll put it up in the comments