Gozney Arc XL vs budget oven | I find out if expensive is worth it

[@marclabelle1501]

I subscribed to this guy’s channel when he had 78 followers ;) I hope you grow your channel. Very well done. I love the segment with your spouse. The vibe you have together is contagious!!

[@housemanbakes]

By the reaction when you called your wife she is pretty, you really can tell how much she loves you. Came for pizza and did not expect the wholesomeness

[@paulhealy9413]

I own the Arc XL from Gozney and Koda 16 from ooni. If your budget doesn't stretch to the Gozney or Ooni ovens, don't panic. As long as you practice and are patient, and the oven you have gets to the required temp for the style of pizza you want to achieve, the taste isn't going to change between the ovens very much if at all. The higher priced ovens are going to give you improvements in other areas like ease of use, heat retention and insulation, higher build quality, and after sales support. Gozney is a standout in all those areas, in my opinion (which isn't worth much, so take everything I say with a grain of salt.) ¯\_(ツ)_/¯ As long as you practice and learn your oven, where its hotspots are, and its sweet spots in terms of temperatures, you will be able to get great pizzas out of it. The place to spend the most time and effort is on all the stuff that *isn't* the oven - Your dough, stretching techniques, placing or launching the pizzas. Great video Alex.

[@JeffKatra]

For your first video I'm impressed on the production of the content! Well shot, simple yet informational content. Congrats on the new channel. Have my sub for sure!

[@alexspizzapies]

Thanks so much for the kind words and the sub, appreciate it!

[@DoingSomethingSomewhere]

Absolutely no idea how this came up for me, but I have actually been looking at pizza ovens 😂! Great video 👍🏻

[@alexspizzapies]

The algorithm knows haha. Thanks for watching! If you ever have any questions lmk 🙂

[@EricCardwell]

Buying or fabricating a door for the Arc XL will help to heat the oven in a shorter time. I always keep the door about 2 inches from the opening. It will hold the heat while, at the same time, allow oxygen to get in and help keep flame lit.

[@alexspizzapies]

Funny you mention that, I just ordered a baffle door off Etsy yesterday made for the arc . Hope it’s good for these Canadian winters. Glad to know that it’s worked for you!

[@mattwinter3916]

I would hazard an uneducated guess that the larger surface area of the Gozney meant it couldn't hold a higher temp as well as the smaller oven. Bigger area to keep warm and there is a bigger opening at the front to let cold air in. Great vid!

[@alexspizzapies]

I believe you are right. The gozney has a larger stone, and it has a larger opening. I'm going to invest in a baffle door for the oven for these Canadian winters. Thanks for watching Matt!

[@mechmat12345]

​@@alexspizzapiesdid you temp the Gozney all the way in the back? One of the advantages of the Arc is that it is very deep so you can launch the pizza far from the door if it's cooler in the front. Also, the thermometer measures the temp at the bottom of the stone, a cooler temp on top may mean it's not fully saturated with heat. It "should" eventually match the temp with your gun, but I don't have one so I don't know if that's true.

[@foodfordan]

Great video Alex, I'm looking to get the gozney Arc as well. Also subscribed!

[@alexspizzapies]

Thank you! Subbed right back at ya, love your channel 🍕

[@foodfordan]

@@alexspizzapies Looking forward to your next vid .... what do you have planned next.

[@Sn0wman5]

This is exactly the same when going from a 500$ espresso machine to a 2500$ espresso machine. With the same beans, same grinder, same routine the espresso might come out the exact same. The experience is what makes the higer budget machines worth it (or not).

[@mechmat12345]

I've had an Alfa Moderno Portable for a few weeks and I think having the flame on the side makes it very easy to use. This is my first pizza oven, and there was basically zero learning curve. I've yet to burn a pizza. My biggest issue has been accidentally pushing the pizza into the back wall when trying to pick it up. If the flame was in the back, that would have been burnt to a crisp instead of just flat on one side.

[@alexspizzapies]

Wow that is a really good point that I didn’t even think about for this video, I’ve burnt so many pizzas that way with the cheaper oven. Thanks for watching and enjoy your oven!

[@borzica]

There’s wholewheat dough pizza, then there’s “wholesome” dough pizza.

[@alexspizzapies]

Best comment award goes to you! Had to share that one with my wife. Thanks so much for watching friend.

[@jselectronics8215]

Have you ever par baked the dough for a couple minutes before adding the toppings? I don't care for thin floppy uncooked centers.

[@RealFakePizza]

Good vid pal. ;) I'm planning to do a similar comparison video when my Dome arrives. What kind of tomato you use, looked a bit chunky?

[@alexspizzapies]

@RealFakePizza San Marzano, Martelli brand. I love hand crushing and the big chunks really let the flavour stand out. Probably more of a preference though on chunky vs smooth sauce.

[@RealFakePizza]

​@@alexspizzapies That's a good brand, so it should taste great 🙂 Yeah, sauce thickness and amount is definitely a personal preference.

[@davidkelly1507]

Don't know how this came up on my feed with only 40 subs etc. but it was defo suited for me aha considering I have literally been weighing up this decision recently! Unrelated note but did you tell your wife you're rich or something cos you're defo punching mate ;)

[@alexspizzapies]

@@davidkelly1507 If you are thinking of the Gozney it’s absolutely fantastic. Your comment made my whole day, thank you!

[@davidkelly1507]

@alexspizzapies I've been weighing up a few like that recently honestly mate, just the whole expensive Vs cheap range including oonis Vs knock offs so you gave us some good food for thought Glad to hear tho pal! All the best from the UK

[@juryfilanti]

the biggest mistake in all the video that I am seeing like this one is to make the pizza the same way in both.... same flame level, same or very close preheating time, remove the pizza at the same time and so on.... you should always make the pizza on the ideal way for the oven you are using.... in the second time the Gozney was obviously undercooked on the bottom, not raw, but very pale

[@munchiesNcrunchies]

All trash, try a pizza on a smoker. Good vid bud!

[@alexspizzapies]

Now that’s something I gotta try!! Thanks friend