Testing out the new GOZNEY Arc XL oven - Full Review

[@Godzilla-mq3cg]

Great video! First I was torn between the regular Dome and the S1. Now with the Arc XL I’m all over the place! Any possibility of doing an Arc XL vs. Dome video? Thanks so much again!

[@kbr6783]

The main difference is 2x insulation versus 3x insulation and the ARC has a lateral burner.

[@HarplandProductions]

Yeah, my next video will probably be a side-by-side with all three

[@robertreynolds9284]

I bought a dome last year and now I'm kinda wishing we had waited for the arc xl for half the price 😂

[@Godzilla-mq3cg]

@@robertreynolds9284 Do you use wood a lot, or primarily gas? The idea of using wood sounds great, but with the ease of gas I fear that I’ll never use wood!

[@Godzilla-mq3cg]

@@HarplandProductionsThank you so much! It’ll be interesting to see if the arc flame makes a big difference compared to the Dome’s torch flame. I’m thinking that if Gozney updates the Dome, it’ll use the arc flame!

[@kirkside78]

Excellent channel and have happily subscribed. I have taken the plunge in the UK and ordered the Arc XL in black. Will hopefully be delivered mid March. My gut told me that it was going to sell out quick and I would probably struggle to get it for the summer and be very irritated with myself. Very excited now to replace my old Ooni Pro. Thank you for the reviews. Massive help.

[@HarplandProductions]

Excellent, thank you so much for watching and subscribing, i greatly appreciate it!

[@masoudtorabi3661]

I’ve watched this video so many times waiting for mine to arrive later this week 😂

[@HarplandProductions]

i think you are going to love it!

[@timng81]

Awesome. Always appreciate your videos going back to the OG Roccbox. Pumped for the release of this guy.

[@HarplandProductions]

Thanks so much for watching

[@nigeltufnel44]

Thanks for the vid! Where did you get that giant wooden cutting board/table you’re making the pizza on?

[@HarplandProductions]

I made it but here are some good options. Wooden Dough Boards Smaller / Less $ one a.co/d/bvLbRS7 Larger more $ one a.co/d/2jLRJMA

[@wutenderwolfgang7946]

Hello! Thank you very much for the great presentation of the Gozney Arx XL. Do you already know if there will be a discount code available for orders to Germany? Best regards from Munich.

[@HarplandProductions]

Thanks for watching! Not 100% sure yet, please check back in a few weeks. The code will come out for launch week!

[@SplinterTM_]

Also, interested on the German discount code

[@dougal6569]

Nice presentation. Only thing missing for me was the heat up and cool down times. I guess that on the first run you went straight from stone conditioning to cooking, so that the time would have been unusual and atypical. However I hope that you have managed to use it again and experienced a normal heat up time. I would also be interested in learning how long it takes to cool off sufficiently to be carried without gloves. One ‘advantage’ of a poorly insulated oven is that it cools off quickly! Like others, I do wonder what happens to that beautiful long arcing flame when there is any wind blowing around the beautiful large entrance! Whenever your weather isn’t quite so wonderful, it would be great if you could check what happens. (75F in mid-February and no wind! I have a ‘mild’ 50F here…)

[@HarplandProductions]

Yes you are correct, i went straight from curing the oven to cooking so i let it heat up for 60 minutes on low heat than another 15 or so to get over 850F. My assumption is that it will be around the 30 min mark to reach pizza temp but will defiantly be testing this out on future videos. This is a very well insulated oven, with double layers all around and the stone is twice as thick as an ooni stone. So it will take many hours to cool down enough to carry. I had to wait around 5 hours before i could put the cover on.

[@jyeom]

The big question is, which do you prefer: the Gozney (any of the models) or the Pizza Party Bollore?

[@HarplandProductions]

That's like asking me who my favorite child is..... I still love the looks of the Gozney Dome, if they update the original Dome with the new features of the Arc XL i think it will be hard to beat. I would love to have that but just a bit bigger 30"X30" stone would be my dream Dome size with the ARC XL features

[@thenaturecoastdogtrainer8258]

How was the bottom of the pizzas

[@thenaturecoastdogtrainer8258]

How was the bottom of the pizzas

[@Parkey_Park]

I’d love to know how it handles wind and if it’s better in the wind than the Dome. I’ve done over 8,000 pizzas in my trailer with two domes, however, the wind can really cause issues when they’re exposed to it.

[@ricsiii86]

what would be different?

[@Parkey_Park]

@@ricsiii86a larger opening, smaller flame entrance, no perforations next to the dials, the giant hole in the front instead of a flue. All of it contributes to how it would handle a windy environment.

[@D.D.T.123]

Like to know this also

[@HarplandProductions]

I think having the flame / burner embedded into the housing in the side will help and I think you could also have a larger flame guard fabricated to go up a bit higher to held shield it from the wind

[@sanjayghatani2842]

Awesome, thank you for the review! I am going to buy this oven and hope you will send the discount code 😊!

[@HarplandProductions]

Sure thing! check back in a few weeks and by then i hope to have the code!

[@samoborbeno1462]

For a small pizza business with 40-50 pizzas maximum, do you recommend two Gozney Roccoboxes or two Gozney Arc 14-inch ovens? Please help and give your opinion. Thank you very much!!!

[@HarplandProductions]

I would probably recommend the arc 14 over the roccbox! The roccbo is a little more portable, but I think the new arc with all the new features is a better overall oven! If you do decide to buy a couple, please use my affiliate link, it really helps out my channel It doesn’t cost you a thing. us.gozney.com/HARPLAND_PRODUCTIONS

[@casperseidelin7111]

Awesome review love your channel. Do you have any experience with Alfa forni and how they compare to the Gozney stuff Cheers from Denmark

[@HarplandProductions]

Alfa makes amazing ovens and they are a step above the gozney ovens but the price reflects that. Gozney makes the best ovens under the $2,000 USD mark, once you get into the $3,000-$6000 range like Alfa there are a few really good ovens.

[@timjohnson1578]

love the review and have been following you a while now. Thanks for doing this review. This is the one I'm looking to get :) should be ordering it next weekend.

[@HarplandProductions]

Thank you so much for watching Tim, please make sure to use my link when you order, it really helps out the channel :) us.gozney.com/HARPLAND_PRODUCTIONS

[@MrJKDRob]

Nice review. Dough looks epic too! Now I want to get the Arc XL to replace the Koda 16 haha

[@HarplandProductions]

You really really don’t have a choice😂👍🏼

[@olivierlahaie5803]

I currently have an ooni karu 16 with which I already make excellent pizza. I just sold it and ordered arc XL. do you think the arc xl is better than the karu 16??the big question. And. you don't think that the door of the karu can retain heat better, for example during cold winter temperatures? I hope I made a good decision to change my event

[@HarplandProductions]

Thanks for watching, Yes the Karu 16 makes great pizza, and in theory yes the door would help but the Karu really needs the doors because it has less insulation and a thinner stone so without it it wouldn't retain heat well. I think the Arc XL is a step up all around, are your pizza's going to be 100% better, prob not but the quality of the oven will make it more fun

[@davignon3058]

A great video, Thank you very much 😀 Yes, this XL size pizza oven would be interesting for us. But only if no hot air escapes from the top front grille. Hence my question, how hot is the air at 20 inches above the grid ?

[@HarplandProductions]

the heat escaping is minimal the vent is mainly for air flow and not for heat escape. With all gas ovens / grills, etc. they need to be used outside in a well ventilated area so you do not want to have anything on top of it. Hope that answers your question.

[@davignon3058]

@@HarplandProductions Thank you ! Yes, absolutely. Then the ARC XL is exactly the right pizza oven for us. But only after we've compared it with the "DOME S1" at the dealer. Will the price difference be worth it?

[@HarplandProductions]

@@davignon3058 it’s really gonna come down to which style you like better. The F1 is still going to be a little bit bigger.

[@Lettuce-and-Tomatoes]

Do you ever cook New York style pizzas? If so, it would be interesting to see how much turning is required. I have the original Blackstone oven and I’ve gotten spoiled with the no turning capability. Did you make the top of the dough ball the top of the pizza? I watched twice and I’m still not sure. I started drinking early today, so that may have affected things a bit, but I got confused which side was which. Excellent video! That’s the best looking pizza oven of this type I’ve ever seen. The only suggestions I have if anyone from Gozny is reading this is, it would be cool to have a few different color options. Maybe you can have a brick red color and something green to match the Big Green Egg charcoal grill for folks who like to color coordinate. Also, get rid of the plastic wheels. Nobody wants to be rolling their grill around and have a plastic wheel start to fall apart at the worst time possible.

[@D.D.T.123]

Be great to see this

[@HarplandProductions]

Yeah, I typically only do Neapolitan pizza. Every once in a while I’ll cook something different right now. I need to get a larger peel to be able to do New York style regarding my dough I usually place the top side down into the bowl of semolina, and then I said that the top side down first on my table for the crust and start stretching then at the end, I flip it put the top side back up. I’d love to have a red one also.

[@johnklapish6807]

Where did you purchase the table you are using to prepare the pizza? I just made my first pizza on the everdure Kiln, after watching your video videos I ordered one . Thanks

[@HarplandProductions]

I made mine, but here are some other options you can purchase Dough Boards Smaller / Less $ one a.co/d/bvLbRS7 Larger more $ one a.co/d/2jLRJMA

[@johnklapish6807]

@@HarplandProductions thank you for replying,and thanks for all the great videos. I’m going to try to make your pizza dough for my next pizza party

[@HarplandProductions]

It’s not hard, just take your time and follow the directions and the more you make it the better you get at it so I would practice making it a few weeks in a row. Watch my how to freeze pizza dough so you can freeze all the extra ones for later

[@rsjohnson7436]

Great review! Do you have links for the dough box and spatula tool you use?

[@HarplandProductions]

Here you go amzn.to/3f3SUqU

[@rsjohnson7436]

@@HarplandProductions Thank you!

[@kevinmccardle9866]

You mentioned last week that you may have a discount code for the Arc XL before the release…any update?? Thanks for such detailed reviews!

[@HarplandProductions]

I am sorry to say that i have been informed that Gozney will not be making any discount codes available for the Arc XL launch due to extremely high demand and limited supply. That being said, if you do still decide to purchase one please consider using my affiliate link, it doesn't cost you a thing and really helps out my channel. us.gozney.com/HARPLAND_PRODUCTIONS

[@Bigheadedwon]

Awesome review, one question. I love the probe being under the stone. But how even is the temp across the stone? I’ve owned 4 pizza ovens and the stone temp would be all over the place depending where I IRed it.

[@HarplandProductions]

This oven had very even heat, the new burner design and being narrower in width help the flame go all the way over the top of the oven, heating up the far side very quickly It’s pretty normal to have the burner side in the center being a hottest spot of the oven and usually the front in the corner. Farthest way is the coldest. My oven this one probably has the best heat distribution.

[@NoNaaaaaaaaaaMe]

Another great video - keep up the good work 👍. Which Gozney oven that you have heats up the fastest and uses the least amount of fuel? Thanks in advance 🙏

[@D.D.T.123]

Good question

[@HarplandProductions]

I didn't get to do a real heat up test on this one because i had to cure the stone first which took a lot longer then a normal heat up but with the double insulation and the high output burner i am guessing this one will be in the 30 min range to get to 850F+ The roccbox is prob the fastest only because it's so small but it's around 20-30min. They all use around the same amount of fuel. but it depends on the temp outside and how fast you make pizza. i can usually get around 100 pizzas made with one standard 20 lb propane tank.

[@NoNaaaaaaaaaaMe]

Thanks for the info 👍. How do the Pizza Party ovens compare to the Gozney ones wrt fuel consumption and heat up time? While we are at it, what about the Kiln and Solo ovens? 🙏

[@Domerfly]

Curious, that wooden pastry prep board you have on your table, where did you get that? Looks awesome. Excellent pizza by the way.

[@HarplandProductions]

Thanks for watching! I made that one but here are two good options. Wooden Dough Boards Smaller / Less $ one a.co/d/bvLbRS7 Larger more $ one a.co/d/2jLRJMA

[@Domerfly]

@@HarplandProductions genius!! Yours blow these out of the water. You should produce these 😃 I’d buy two. Thanks for the response.

[@Domerfly]

@@HarplandProductions you wouldn’t happen to have a discount code for this arc xl by chance? I think I’m gonna get one. Been looking at a dome but you’ve convinced me on a arc

[@HarplandProductions]

@@Domerfly please use this link, sometimes they provide discounts and or free shipping depending on supply us.gozney.com/HARPLAND_PRODUCTIONS

[@theresademartino7101]

I’m was looking at the Karu 16’ but am so torn now. I like the fact with the karu that you get 2 options with the wood and propane but I’m kind of loving this oven right now. The pizza stone is removable ( like the karu) and actually thicker than the karu. It’s also insulated which the karu is not. Thanks for the honest review

[@HarplandProductions]

Yeah, this oven quite a big step better in terms of quality and use than the Karu! Honestly, all of these smaller home ovens are not very good at using wood I would only recommend using wood to make pizza if you have a larger stone oven that can retain heat better the smaller home oven you end up spending more time managing your fire than making pizza so gas is the preferred method. And it’s a misconception that you get wood flavor. The pizza cooks in 60 seconds in the kiln dried wood doesn’t actually create any smoke when it burns hot.

[@theresademartino7101]

@@HarplandProductions thank you. You make a great point about the wood. So I have some thinking to do. Thanks again and I love your videos.

[@alexanderrigda7002]

How do you get an equal rise on your dough? One annoying issue is having the initial flame side spring better than the other then it's uneven throughout the bake. Is that a product of the burner? Thanks

[@HarplandProductions]

The rise of the crust all comes from. 1. Fermentation and dough temp. (you want to ferment at least overnight minimum). 2. How you stretch your dough (you need to start in the middle and push the air out to the edge of the pizza leaving at least 1" all around that you do not touch at all). if you pick up the edge to slide the peel under make sure you do not push or pinch the crust. 3. Stone temp, the stone has to be at least 750F to get the dough to puff up quickly with lots of air.

[@maximogomez5613]

Great video, how would you compare it to the Everdure Kiln?

[@HarplandProductions]

The Kiln oven is just ok, i really like the looks of it but it really doesn't compare to the Arc XL or the other Gozney ovens, they are a much higher commercial grade quality.

[@dejandejan903]

I'm interested in your suggestion for a pizza oven, catering up to 50-60 pizzas max. The new Gozney Arc has a large opening, and I'm afraid it might lose a lot of heat... Would you recommend two Gozney Roccbox ovens or Pizza Party Emozione or Pizza Party Bollore, or something else?

[@HarplandProductions]

Awesome, thanks for watching! Please use my link in the description when you do, it helps me out and check back in a few weeks and hopefully i will have a discount code.

[@HarplandProductions]

Thanks so much for watching. They all make amazing pizzas and there are pros and cons of each. It really is going to come down to how you are going to set up your business and which style you like the best. You need to think about portability, are you going to have food truck or will you have to carry the oven around and move it around, will you have a table or will you need a stand, etc. The Bollore is the biggest but it also uses the most gas and it's very heavy and you need a least 2 people to move it and you will have to have a heavy duty table and then something to get it to the proper height. The original Dome is also very heavy and needs 2 people to carry but you can get a stand with wheels that makes it easy to move around and it looks nice. If you are going to be doing Neapolitan pizzas i would prob recommend getting 2 of that smaller Arc ovens with the booster stands, that way you can easily pack them up and set them on any table and you will have great fuel efficiency and temp controls

[@dejandejan903]

@@HarplandProductions I like the Gozney Arc XL, but the opening is quite large, and I’m unsure how it would perform when used for pizza catering. Would it lose temperature faster? The regular Gozney ovens have that arch to reduce the opening. How does the Gozney Arc behave when multiple pizzas are baked?

[@Jyang929]

Excellent video! You mentioned fine tuning the temperature, can it get down to 550/600? I like to make my NY style pizza’s there for a longer bake. Thanks!

[@HarplandProductions]

Yes you can! I will try to test that one out in the near future and make a video

[@jerrymorgan1752]

I’ve always had great success on getting my guys in the up to 900 and when I put the pizza in I turn it down to low while it’s cooking. When I pull the pizza out, I turn the pizza oven back up and go in and make my new pizza and repeat the process.

[@HarplandProductions]

Yeah, I typically do the same thing. The first few pizzas I just leave it cranked up on high then usually after that the oven starts getting very hot so I’ll turn it down a little bit while cooking then crank it back up like you mentioned.

[@cameronflint1201]

If space is not a issue and you were looking for a LPG only oven would you choose the arc or the s1?

[@HarplandProductions]

I would wait to see if they update the Dome S1 with the new ARC XL features then go with that :)

[@kirkside78]

But I want one now!!! 😀 Why choose the S1 now over the Arc XL?

[@ihauntghost]

Great review. It looks like the side exposed to the flame looks quite even / wide, almost colouring 50% of the crust so only needing one turn of the pizza? Would love to see a video of the burner turned low and cooking a 16 inch pizza! 👌🏻

[@HarplandProductions]

Yeah, the new burner is pretty amazing, I’m not the biggest fan of New York style or larger pizzas but I can definitely test one out in the near future. A lot of people have been asking about it.

[@MartinsvibaPizzaiolo]

Nice viedo m8 can I ask is there a possibility to attach full chimney ? Love the new flame and reading the temperature of the stone is really nice touch 👌

[@HarplandProductions]

I was wondering the same thing and took a look at it. It might be possible but it would have to be a 100% custom built one because the opening is oblong and not a circle and it curves also so it would be tricky getting a good fit.

[@mechmat12345]

Great review, thank you. Did you test the temp with an IR gun? Is the temp consistent left to right? Does the built in thermometer seem accurate?

[@HarplandProductions]

For this video i was mainly focused on the unboxing and set of the new oven, I wanted to see how it cooked by just using the temp gauge. I will do more testing with my IR gun to see how accurate it is in new videos.

[@dejandejan903]

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

[@HarplandProductions]

I think the sweet spot is the arc, the stones not quite as thick as the dome, but the smaller form factor helps it reheat faster

[@svbreila]

Great review thanks, what am i going to do with my 3 month old Roccbox?

[@HarplandProductions]

You can always keep it as your portable pizza oven

[@codyprior2977]

Great review and detailed well, I’m going to buy one from them directly and you said in your video about a discount code. Thanks

[@HarplandProductions]

Thank you for watching, they are now telling me that they may not have discounts for launch but here is my affiliate link to check us.gozney.com/HARPLAND_PRODUCTIONS

[@marianomora3579]

Thanks for the great review. This thing looks like a beast. Would you mind doing a comparison between Arc XL and Emozione? I own the last one but thinking of maybe switching back to a smaller oven, as I hardly use it for making more than 1 pizza at the same time, and I would appreciate the space saving.

[@HarplandProductions]

Hopefully I’ll be able to do a comparison of those two ovens this weekend

[@nkay95]

How long does it take to get to 500f & 900f etc?

[@D.D.T.123]

Yes would have been good to see this test

[@HarplandProductions]

It wasn’t in this video because I had to clear the oven before the first use so I let the oven warm up on low heat for an hour. I’ll be sure to test that out and make a video.

[@nkay95]

@@HarplandProductionsthat makes sense. Would love to see it because im torn between this and the S1. If its a big difference thats that help sway my decision

[@brianwang7106]

Thank you for the video! What’s your experience of turn on the Arc? As a dome owner, I sometimes have difficulty to turn it on… could I also please have the code as you mentioned at the end of the video? Thanks!

[@HarplandProductions]

Yes, they’ve dramatically improved the ignition, the S1 lights, much easier and better than the original dome, and the new arc XL is even easier and lights up perfectly every single time very easy

[@ad20058]

Would love to see a video making a 16 inch NY style pizza!

[@HarplandProductions]

Coming soon!

[@LoveMyWORD7]

I just bought the Ooni Koda 16 waiting for it to be shipped Ugh!!! Idk if I should cancel and get this ? Decision division

[@HarplandProductions]

Thanks so much for watching. They both will make great pizza but if were me I would try to cancel and order the Arc XL, Gozney ovens in my opinion more commercial grade and the burner design and position and stone are much better.

[@justinguenther9440]

Great vid! I'm stoked for the release!

[@HarplandProductions]

Hope you enjoy it!

[@roccosdough]

Awesome Matt. How many Pizzas can fit ? 3 - 10 inches ?

[@HarplandProductions]

it's actually a little smaller than the DOME so at the most two 10" pizzas

[@roccosdough]

Cool Man @@HarplandProductions

[@Vetterli]

Do you leave the burner at full blast after launching the pizza?

[@HarplandProductions]

For the first few pizzas i always leave it on high, once the oven starts getting near the 1000F mark, yes you need to turn it down after launching then back up once you take it out to maintain heat.

[@nicolasbrisebois-tetreault8050]

What size of quick connect do they use? I’m planning to buy a arc xl and I have a propane line going to à 100 lbs tank. I can’t use their regulator directly.

[@HarplandProductions]

I believe it's the standard 1/4" connection a.co/d/j0HXlYC

[@GennaroDeSimone]

Great video. Do you have any information on the new peeld? I cannot find anything about it.

[@HarplandProductions]

Should be launching in March with the ovens

[@andrewtrinh7144]

Hi!! Where did you purchased the wood table top for the pizza making?

[@HarplandProductions]

I made mine, but here are some good options Dough Boards Smaller / Less $ one a.co/d/bvLbRS7 Larger more $ one a.co/d/2jLRJMA

[@andrewtrinh7144]

Thank you!!!

[@alanbrooks4718]

Can it do the slow cooks like the Dome? I would like to do Brisket/Pulled pork and chicken etc. I have the Roccbox and was considering the Dome for the space and low/slow cooks. Can this one do that?????

[@HarplandProductions]

Being only gas the Arc XL will not get low enough, at the most you can get it down to about 500F so if you main goal is low n slow meat than this isn't going to be a good option, for that you need a wood burning oven with a door to maintain sub 300F temps

[@DVDsNFC]

Great looking oven with great upgrades digital temp gauge. A winner

[@HarplandProductions]

Yes indeed!

[@samoborbeno1462]

Does Gozney Arc XL have Arch to buy separately? Many who do ceteting with Gozney Dome have bought arch for better temperature maintenance when baking a lot of pizzas. Gozney Arc xl has an even bigger opening and I’m not sure if it’s a good choice for ceteting!? What is your opinion in relation to roccobox and Dome S1? Thank you

[@HarplandProductions]

As of right now, I don’t think they have an arch that’s going to be available that might change. Even with the larger opening this oven seems very efficient And maintain the high heat, is very simple with this one

[@ilijacuric7391]

Can you taste the difference when using propane or wood on a roccbox?

[@HarplandProductions]

Not one bit, using wood in the rock box is a pain in the butt I would not recommend it

[@mdmxhv2989]

So, because of you and your channel I bought the Roccbox. No regrets there. I was hoping to get the Dome, but the wife thinks its too big. I'm super excited for the Arc XL. I think I can convince her to get this. Thanks a million for the review! Greetings from South Texas!

[@HarplandProductions]

Good choice! you will love the Arch XL huge upgrade from the roccbox. PLease use my link when you buy it, it really helps the channel out. us.gozney.com/HARPLAND_PRODUCTIONS

[@tommanseau6277]

Now to see if I can justify one of these as I've already got a Roccbox. People are amazed how well the Roccbox works. This looks like it would easily fit in a similar footprint too.

[@HarplandProductions]

The only thing better than a pizza oven is two pizza oven😎👍🏼🍕🔥😂

[@BeteNoire-jg7qd]

What plastic dough scraper are you using?

[@HarplandProductions]

It’s the scraper that comes with my dough box kit. Here’s a link. DoughMate Artisan Dough Tray Kit Commercial Dough Proofing Boxes - Made in The USA NSF Certified Dough Box and Dough Knife

[@alessandrodemoro3312]

Can you do a comparison between this one and the ooni koda 16?

[@HarplandProductions]

I am not the biggest fan of the koda 16 for many of the reasons i discussed in this video. the Koda is a nice oven but i think that it's a bit over priced, especially when comparing it to the Arc XL. The Koda has a very thin stone and very little insulation and the burner isn't a very good quality, it's basically a gas grill burner. If you are just starting out and want to see if you like making pizza the Koda ovens are great starter ovens but the Arc XL is an entry level commercial grade oven.

[@tcbtcb]

Great review as always. Is that a Pizza Party turning peel? Do you like it? How about doing a peel review??

[@HarplandProductions]

Thank you very much I appreciate it. Yes it’s my pizza party peel with the extended handle. I’ll try to make a peel video

[@scoots007]

Another great video. I have been planning to get a Gozney since last year. I found a brand new unboxed Dome stand on ebay for next to nothing before the launch of the S1 and Arc. Will the new Arc XL fit on the dome stand without too much modification. Not sure how the Dome stand and XL would line up. Thanks for all the great content.

[@HarplandProductions]

The original dome and the SI have same stand but the new arc XL is a different form factor not compatible

[@thatsamare5346]

Not sure if you'll see this, but where did you get that wooden table topper you used to make the pizza on?

[@HarplandProductions]

I made that one, but here’s a few links for some really good ones. The cheaper one is a little tiny bit smaller, but it has measurements built into the table so it’s very easy to get a perfect circle whatever size you need it for the dough. The more expensive ones a little nicer wood and it’s just a little bit bigger. Wooden Dough Boards Smaller / Less $ one a.co/d/bvLbRS7 Larger more $ one a.co/d/2jLRJMA

[@kevintrom6621]

Great video. Have a question on this and the dome. How long does either take to get up to temperature like 850f ?

[@HarplandProductions]

I haven’t tested it out in a normal Cook, when I made the video I had to cure the oven so I had it on low heat for an hour. I’ll definitely test that out and let you all know. My assumption is it should be around 30 minutes.

[@joebetoblame]

Beautiful Pizza! pretty big dough balls....280-300 grams?

[@HarplandProductions]

Thank you, I always do 250 g

[@joebetoblame]

Nice! Traditional….i thought they looked bigger!

[@kbesner]

Sorry if already asked - what brand peels are you using?

[@HarplandProductions]

I am using the gozney placement Peel and the pizza party turning peel Gozney Peel = us.gozney.com/products/gozney-placement-peel Turning Peel (Use Harpland10 for discount) = www.pizzapartyshop.com/en/pizza-peel/round-perforated-aluminum-turning-pizza-peel-18cm-7inch-short-handle-pizzaschieber-holzbackofen-pizzawender.html#/9-handle_type_150cm-standard

[@EPF305]

Nice work man! keep it up with the videos. Just bought the pizza party oven you reviewed!

[@HarplandProductions]

Hope you enjoy it!

[@KennyTHK99]

Do you know the gas consumption on the arc xl compared with the roccbox?

[@HarplandProductions]

The new burner is very efficient, I am hoping to to get around 100 pizza's cooked per 20 lb tank but there are tons of variables, outside temp, how fast you make pizza, etc.

[@elijahyoungblood4438]

looks like it does its job for meeting price point, features and performance (that new burner looks like it creates massive pressure perfect for springing up dough), as well as cooking Neapolitan and maybe a hybrid pizza. the only flaw i potentially see if how it handles a slower cook for new york style (which i think most people agree if their favorite kind of pizza), say 650 degrees for 5-6 minutes. seems like a lot of heat would escape out the front. would love to see you try ny style on video, or if you have already, how did it turn out? i have a OG dome in olive green (no issues at all, day 1 preorder, just a long time to deliver because of the paint issues) and am really considering this "smaller" oven that could make the same size ny style pizza. also how is the surface temp across all areas of the stone floor? burner side should be hottest, right side? front and back center? let me know, thank you.

[@HarplandProductions]

I’ll definitely test out a slower low temp cook in the near future so stay tuned. The burner and temperature gauge have a lot more settings so I think you’re gonna be able to tune in very specific temperature is very easy on this one.

[@Tullminator]

What pizza prep table do you have there?

[@HarplandProductions]

I made that one but here are some other good options. Wooden Dough Boards Smaller / Less $ one a.co/d/bvLbRS7 Larger more $ one a.co/d/2jLRJMA

[@nicoobert5808]

Is there a difference I have to know about the door? Most ovens have a door. Why this one don`t? Are there disadvantages?

[@HarplandProductions]

Typically a gas oven doesn’t require a door, a lot of the other portable pizza oven brands you see with doors have so mainly because they are cutting back cost on insulation. These ovens are heavily insulated, and can retain heat for hours after the burner has been turned off, even without a door, the main benefit of the door is when you’re using a wood so you can maintain a low heat for things like bread or if you wanted to try to cook it brisket, etc. but for pizza making and using gas door is not necessary and actually can be dangerous while using gas if the burner goes out

[@bstreetbistro]

Nice review. At one point the oven temperature readout was 964 degrees. Presumably the thermocouple has some error. But even at plus or minus four percent error, the reading was well over 900 degrees. Also, the thermocouple measures the temperature at the bottom of the stone. So presumably the stone surface could be hotter until equilibrium is reached or cooler once a pizza is launched. There are reports that some users have found that the Karu 16 gas burner struggles to get the oven up to temperature. So for users less interested in the wood and charcoal fuel option, the Arc does seem like a better choice over the Karu.

[@HarplandProductions]

For the first pizza i cooked it 901F then by the second the temp was up to 964. I kept the burner on high the entire time and the max temp of this oven is 1000F+ so not sure about any type of error it was pretty spot on to me. Yes the top of the stone will differ slightly but this is by far a better set up than the previous DOME temp probe location, which was in the middle of the back wall of the oven. I have found that gas is a far better option for all of these small to med. sized metal ovens, the only time that wood makes sense it when it's a large stone oven that can retain heat. for ever with minimal wood. These small metal ovens require ton's of wood constantly making them very inefficient and end up costing way more than buying propane. Thanks for watching!

[@bstreetbistro]

Thanks for that thoughtful answer. I don't have experience with wood, although I have both an Ooni Fyra and the original Ooni Karu sitting unused. I bought them as backup if the Koda 12 ever gave up, but it hasn't after hundreds of hours of use. Thus, it hadn't occurred to me that the use of wood in small uninsulated or relatively uninsulated ovens is really not analogous to how a well insulated brick oven might operate. I always bought in to the vibe that burning wood is the original way of firing ovens up, whereas you point out that the steady and continuous feeding of wood in an Ooni or even the Dome I guess can be much different than maintaining the temperature in a traditional oven.

[@Opiza84]

With the new flame design, would you say you have more workable stone space with arc XL compared to the Dome?

[@agooberss]

obviously

[@HarplandProductions]

No, actually I think it’s gonna be a little bit less. I haven’t done all the measurements but in the dome I can do two Neapolitan pizzas the XL. I think it’s gonna be a stretch because it’s a little bit narrower.

[@isasakiri3679]

How does it compare to everdure kiln 2?

[@HarplandProductions]

The Arc XL and really all of the Gozney ovens are quite a significant step up from the Kiln in terms of overall build quality. On the other hand the Kiln is much better quality than the Halo, or blackstone. I would say the Kiln is on the same level as most of the ooni ovens.

[@jeffnelson7328]

Great review. Curious for your impressions of this oven versus the Everdure Kiln 2? Clearly they have some different features, but interested in your thoughts after having used both...

[@HarplandProductions]

my ranking in pizza oven brands are #1 overall Gozney, #2 Pizza Party, and in 3rd i would put Ooni tied with Kiln in terms of build quality but i do like the orange color.

[@salah1987loulou]

I know it’s not recommended but can it take a tray or pullet wood or a some wood for wood flavor?

[@HarplandProductions]

It might void the warranty. It's kinda of a misconception that using wood for Neapolitan pizza gives it a wood smoke taste. for Neapolitan you need the oven and fire super hot at around 850F when a wood fire is this hot it burns very clean (If using dry wood) so there really isn't much if any smoke, and the pizza is only in the oven for 60-90 seconds. Wood is great, and fun to use if you have the time to manage the fire and are going to be cooking enough pizzas to justify the extra time and effort. Even the AVPN now approve gas ovens. Hope this helps!

[@1mrrichierich]

Love your videos! Can’t wait to get me an Arc XL!

[@HarplandProductions]

Think you’re going to love it

[@parthvaidya8032]

This has such nice features it would be nice if they incorporated removable/replaceable stones for the dome

[@HarplandProductions]

I agree, the newer S1 Dome does have removable stones so the assumption is the all newer versions will also

[@davidgolden7524]

How does this compare to the everdure kiln in your opinion?

[@HarplandProductions]

I would put all of the Gozney ovens and all of my pizza party ovens ahead of my kiln! Don’t get me wrong. It’s a nice oven but I’m still not a big fan of the rotating stone, for me it’s just an extra thing to go wrong, and it makes it more complicated for cleaning up when you have a fixed stove. You never have to worry about a mess getting underneath it. If I made New York style pizza, then my order might change and it would probably be higher up.

[@davidgolden7524]

@@HarplandProductions thank you for the reply. I appreciate it

[@davidwhitten1350]

What’s better flour or cornmeal to use

[@HarplandProductions]

I personally would never use or recommend cornmeal. For Neapolitan pizza I would only use semolina flour to open and stretch your dough! Cornmeal is gritty and burns leaving a bitter taste to your dough at high temperature! Here’s a link to Antimo Caputo Semolina Flour 2.2 LB (Pack of 2) Bulk Italian Durum Semolina Flour - All Natural amzn.to/3nnIjeh

[@agooberss]

I use semolina flour before lanching because it burns less than flour. I do sprinkle some corn meal based on if people like the extra crunch. Try one with it and let your tasters decide, but it has to be more coarse, granular and not the fine one so it doesn't burn.

[@mariostoppa-w3b]

Great video was going to buy the dome now I think I’m gonna hold off to the arc XL comes out if you do get coupons for a discount on the ark I would love one. Thank you.

[@HarplandProductions]

I should have the code at launch week so please follow back up, either email me at [e-mail] or DM on instagram @harpland_productions in few weeks

[@maximestocco1532]

Wow great video. Do you think this pizza oven could make multiple pizzas without the stone temperature dropping? I have a gozney roccbox and after 5 or 6 pizzas the stone temperature starts dropping. Thanks

[@HarplandProductions]

Yes you can! just keep the flame on high and you shouldn't have any problems

[@jakekatz7282]

Whats the biggest difference between Arc XL and the Orginial Dome? What do you use the wood for? Also on Orginial Dome can you replace the stone?

[@HarplandProductions]

The Dome is bigger, inside and out, it's twice as heavy, better insulated to retain heat better, has the option of using a steam injector for baking bread, has a optional door to help retain heat for baking bread and slow roasting meats. is multi fuel, can use charcoal, wood, propane gas and has a natural gas option. those are the main things

[@b16adelsol]

Amazing video! Always have loved your passion you have, into putting together as much info as you can!! Now the real question is, how well does it do on back to back cooking? Does the temperature drop at all? One thing i realized you missed was the start up. I know with the dome 1 even the dome 2 the ignition is horrible… every time i fire mine up it takes minimum a minute sometimes more to get it going. Very annoying. Does the arch xl have same issue? One thing i love about this arch xl is the one piece stone, the digital gauge of the actual floor temp and the burner being off to the side allowing more room to play with. Also the opening is a huge plus. I do nothing but 16 inch pizzas in my dome and i have to use a round peel or else there is no way to manage that size due to the burner being in the way. Another question would be, what is the flame output vs the dome? Does it output the same? I really enjoy the efficiency on the dome, and for some reason it seems this one is pushing out more gas. Is there a way to get the actual numbers? Also one concern that i would have with this, since the flame is pushed to the side wall, does it get hot there from the outside? Causing a possible burn injury if bumped into by accident? Or would the steel warp on that side? Is there any insulation where the steel is all around? Seems as if its too thin for some reason. Anyway i know i have a lot of questions. Hopefully you can help answer some! Hehe cheers and keep up the good work

[@HarplandProductions]

First off, thank you very much for watching! Let me see if i can answer most if not all of your questions. made 4 pizzas that day back to back with less than a minute or 2 between cooks and has zero issues, every pizza cook just got better. I didn't miss the heat up timing but didn't really hit on it because this was the first use so i ran it on low heat for 60 min to cure the stone before turning it up to high. Yes the ignition on my original dome is for sure a weak point, The newer one on the Dome S1 is much, much better and the new on on the ARC XL is 100% better, it lit on the very first click every time. For someone like you who wants to make 16" pizzas this oven will be amazing, the floor space is huge and no burner to navigate around. The burner output is similar, it's just the shape of the flame that is different, it's more of linear flame as apposed to the DOME's circular one but fuel efficiency should be on par or better. I didn't see any issues with the side burner causing excess heat, this is a very well insulated oven, not quite the same level of the original Dome but still much better than other brands of ovens. Yes it does get hot but i was still able to pat the outside with my hand.

[@b16adelsol]

Amazing!!! Thank you for the reply. … yes it definitely seems less insulated but i assume that shouldnt be an issue as the dome is overly insulated. Now compared to size of the original dome, is is exactly same measurements? This one might be a bit shorter on the inside? Also i love the temperature gauge since its the stone reading and not the internal oven temp. Another question i forgot to mention, would the door from the dome fit the arc xl? And as far as the insulation, i was more worried about the side where the burner is since it seems like its right on the wall. When the oven is running can u still touch that side without getting a burn injury? And out of the dome or the arc xl, which one would u recommend? Im thinking of selling my dome for this one…. I cant decide. Also would the arc xl fit on the original dome stand? Or would the new stand need to be purchased? Thank you so much for all your time by the way!!! Keep the awesome videos coming

[@b16adelsol]

@@HarplandProductionsalso i noticed that by the burner the igniter it looks like its getting red hot… is that gona be an issue long term use? I dont think its good for to be under high heat constantly? I could be wrong though.. thoughts?

[@gatorse]

Hey Matt, have you ever done a video on your dough station? Did you build it? I think it’s a great idea!

[@HarplandProductions]

Yes I have but it was very early on, and I think it was before i added the sides to it. Here are some links to some i have found online that are very nice. the first one has measurements on it so you can eyeball your dough to the right size which is nice. Dough Boards Smaller / Less $ one a.co/d/bvLbRS7 Larger more $ one a.co/d/2jLRJMA

[@gatorse]

@@HarplandProductions those are nice but I do like yours with the sides. Did you build it out of pine?

[@TheSaNiOnE]

Hey, thanks for the video, do you know if there will be a neapolitan arc for this one?

[@HarplandProductions]

Thanks for watching, as of right now i am not seeing an arc for this model yet, unless your going to be using this for a business and making hundreds of pizzas every week it really wont make a difference.

[@davidcef5078]

Great video and channel. A comparison between the Dome and the Arc XL would be appreciated. Placed a preorder for the Arc but not sure I made the right choice vs getting the Dome. Would like to also cook other things besides pizza. Doesn’t look like there much clearance in the Arc and seems like it’s more geared toward just pizza vs. the Dome which is more of an all around outdoor oven. Also do you feel there is any advantage to the lateral burner vs. burner in the bottom of stone making larger pies? Would love to know what you would think.

[@HarplandProductions]

Hello David, The Arc XL is pretty amazing, The new lateral burner is way better than the current one in the Dome and it's amazing for cooking pizza. You will be able to cook almost anything in the Arc, with the exception of slow and low heat roasting and it won't have the steam injector like the original Dome to add moisture for backing bread but you will easily be able to cook steaks, chicken, veggies, etc. the internal height is only 1/2 " less than the dome so barely a difference.

[@ericr5561]

Why does it appear the booster is bowing under the weight of the Arc?

[@ericr5561]

PS- I have those same storage containers - they’re literally the best ever! Haha

[@HarplandProductions]

I don’t have the booster, i assume their might have been some image distortion when i cropped the photo into my video

[@erminhusic7304]

Whats your pros and cons compered to the emizone? Can you get 2 12 inch pizzas?🙏 great video man

[@HarplandProductions]

the Arc XL isn't quite big enough for 2 pizzas at a time and the emozione for sure is, if you haven't already check out my video of making 2 at once in it. The Emozione is def. bigger and a lot more space but it uses more gas and you lose a lot of heat out of the huge opening. Both make amazing pizza

[@Lettuce-and-Tomatoes]

I’m not a Neapolitan pizza guy by any means. I’ve cooked a few years ago, but I decided that I like NYC style better. So, this isn’t criticism or me trying to be a wise guy. It’s just an observation. I watched one of Vito’s videos from a while back and he said that the back dots like the ones shown at 12:02 are due to the dough being too cold when it goes in the oven. I know that Neapolitan pizza is all about the char, but that’s what he said. His review of this oven produced a crust that looked a little different. I’m only bringing this up because we’re all still experimenting to some degree, even Vito, and I thought it might be food for thought. If you’re interested, I will try to find the video where he mentioned the black spotting. I was watching some of his older stuff recently, so it wasn’t a recent one, but I’ll find it.

[@HarplandProductions]

Yes that is correct, this a difference between leopard spotting and just spots and you will get more spotting if / when dough has been cold fermented which causes a reaction when introduced to extreme hight heats from a pizza oven. Ideally you want more of a leopard spot, which are a more broad, even char mark and not the smaller round black spots but it doesn't impact taste it's more about how the dough was fermented and it's temp. etc.

[@Maccoy-fm9qu]

How gas efficient is the new ARC XL compared to the Dome (especially with the Neapolitan door accessory?)

[@HarplandProductions]

The amount of gas will not really change at all between the ovens, the term efficiency is used more in regards to heat retention and not fuel usage because when you use these ovens to make Neapolitan pizza you turn it on and the burner stays on pretty much high the entire time your making pizza. where the heat retention part comes in is that the better it's insulated and holds the heat the more consistent your cook will be and you will minimize having to re heat the stone between pizzas and that will not be an issue with either oven. The arch comes into play really only for when using the oven in a commercial type setting where the oven is running on gas all day or for many hours non stop.

[@nickmarturano6]

Great video, thank you! Not sure if this has been answered already, but how long does the. Arc XL take to get up to temperature? My Roccbox takes around 50 mins. I’m hoping it’s around the same time.

[@HarplandProductions]

since this was my first heat up i needed to cure the stone so i didn't test the heat up time but this oven should easily heat up to 850F in 30-45min max with an average temp outside.

[@nickmarturano6]

@@HarplandProductions Fantastic, thank you! I'm decided between this and the Dome S1 but I've heard reports of the Dome taking upwards of 1 1/2 - 2 hours to get to temp for pizza 🫤

[@hakarq8]

Hi, sir. What's your dough recipe?

[@HarplandProductions]

Thanks for watching, here is the step 1 of my dough recipe. (read video descriptions for step by step) kzbin.info/www/bejne/aHucn6R7hM5mrdEsi=f9fJxtRUFobqQmRS and here is step 2 kzbin.info/www/bejne/qnmlnKaeapyim7ssi=nAQRIS56pm9r4EPZ

[@steveblackburn1361]

Great video and review!!! Hesitated on the original at $1999 but this one is a no brainer!!! Could you please send me the discount code? Thanks!

[@HarplandProductions]

They are now telling me they may not create discount codes for launch, but please use my link if you decide to order just in case they provide a discount. us.gozney.com/HARPLAND_PRODUCTIONS

[@petero6682]

Great review and awesome pizzas. Guessing this is pizza only oven? Does this then eliminate the function to low slow cook like the Dome can with being able to be woodfired or gas?

[@troy4692]

Regarding pizza oven only: I saw Peddling Pizza making wings and steak on his Arc over on Instagram. Another user made kebabs. Seems pretty versatile. Not sure about low and slow cooking, but hopefully Harpland will give you more deets. Just wanted to chime in about the wings and steak.

[@HarplandProductions]

Your spot on, you can cook pretty much everything with the exception of slow roasting meat like brisket, you can do it but it won't be as good and using wood or charcoal and having the door. but i honestly still find that using my smoker and or grill is preferred when roasting

[@samoborbeno1462]

It seems to me that the Gozney Arc XL is designed for home use, for making a smaller number of pizzas, for the possibility of roasting meat, with a large opening and easier use for people with less experience and weaker technique. I have used Roccobox and Dome S1, at least in appearance, with a large opening that leads to temperature loss, it seems that the Gozney Arc XL cannot compete with Roccobox and Dome ovens for use with a larger number of pizzas and catering. What is your opinion?

[@HarplandProductions]

It really all depends on how you’re going to set up your catering. The concern with using a dome if you don’t have a food truck is that it’s very heavy over 150 pounds so it requires two people to lift it and you’re gonna have to have a heavy duty table to set it on. The roccbox is an amazing oven and very easy for catering because they’re extremely portable especially if you get the cover that has the caring handle. so if you want to save money and you have limited space, and only a normal table for set up, then that might be your best choice the trade-off is with such a small oven. It becomes much easier to overcook and burn the pizzas because the burner is in the back, I wouldn’t worry about fuel consumption I think at the end of the day all three ovens are going to end up using the same amount of fuel because in a catering situation you’re gonna have the burner on pretty much full-time during the 2 to 4 hours, etc. and I think you’re going to end up using almost exactly the same amount of fuel no matter which oven you choose. The only oven I have that uses More fuel is the pizza party bollore

[@samoborbeno1462]

For small catering, what do you think of pizza party emozione vs Gozney Arc XL? Sincerely?

[@WarChortle]

Do you need the stand can this be set up on a normal metal table?

[@HarplandProductions]

You can definitely set it on a normal table, but that’s not an ideal height for making pizza. You really want the opening between 46 and 48 inches high off the ground standard table is only 36 inches off the ground.

[@CarolynGoodrich]

Gozney will sell a booster for $100 US. It will raise the Arc and Arch XL to a more desirable height. I plan on getting the booster.

[@Parkey_Park]

Awesome overview as always!

[@HarplandProductions]

Glad you enjoyed it!

[@lucypinfold]

I love it and in price range i can afford. Hopefully upgrade from my koda 12

[@HarplandProductions]

Thanks for watching Lucy, it will be a huge upgrade from your Koda!

[@jr-uj5vt]

Will the discount code be valid for Europe?

[@HarplandProductions]

Not 100% sure yet, please check back in a few weeks. The code will come out for launch week!

[@SplinterTM_]

Is it possible to get the oven to the standard door(balcony door) with the stand? And how can we get the discount code? 😅

[@HarplandProductions]

Yes, on the stand with the side tables folded down it's 30" wide at the widest point and most standard door frames in the USA are just over 30" wide, but there are quite a few different sizes of doors and your door would have to open all the way up, if not the side of the door with the hinge takes up 1-2" of space (you could always remove the door if you had to) but yes, with a standard size exterior door you can fit the oven in on the stand. or just unscrew the oven and lift it off which is also pretty easy.

[@CrossFitSalute]

Been wanting to purchase an over for years and was just about to take the plunge to get their wood burning oven, because I can't see making them any other way. As far as taste goes (gas vs wood), using the gozneys, do you notice much of a difference? If you were to buy one, on taste alone (I guess consider costs, too), which would you get?

[@HarplandProductions]

For me the only time using wood to make pizza is worth it is if you have a large stone pizza oven that can retain heat for days, these smaller metal ovens just end up being way to much work, you spend more time putting wood in it to maintain heat and flame then you do cooking pizza. Also getting the right, kiln dried hardwood to get the fire hot enough is way more expensive then a tank of gas. It's kinda of a misconception that using wood for Neapolitan pizza gives it a wood smoke taste. for Neapolitan you need the oven and fire super hot at around 850F when a wood fire is this hot it burns very clean (If using dry wood) so there really isn't much if any smoke, and the pizza is only in the oven for 60-90 seconds. Wood is great, and fun to use if you have the time to manage the fire and are going to be cooking enough pizzas to justify the extra time and effort. Even the AVPN now approve gas ovens. The idea of using wood is fun and it's ok once in a while but gas is a better option for these ovens. Hope this helps!

[@R_Polly]

Unlike the roccbox can actually see what you're doing. Definitely going to order.

[@HarplandProductions]

Yes, the burner is the best improvement. That is also my biggest pain point with the ooni Karu, having the burner in the back just doesn't make sense

[@thiagogpinto]

Yeah.. looking good.. I have a Roccbox that I use so much that I think I am going to upgrade. Perhaps the Arc or the Dome.. not sure yet

[@HarplandProductions]

The Arc XL is a great upgrade option, it will blow you away home much more room and how great the new burner is!

[@juriesser9607]

Thanks for the video! Do you think that the arc is better then the ooni koda 16?

[@HarplandProductions]

Yes, definitely, the Karu 16 is nice it has many design flaws for how it’s priced the burner placement is in the back, which isn’t good for making pizza, and it’s the same basic burner that they’ve had for years they just keep reusing the same style in every new oven. I also don’t like the door to me it’s just very clunky last is that they use a very thin stone when the heat retention is

[@juriesser9607]

@@HarplandProductionsthanks a million 👌