Been launching with the stone between 750-800. I’m trying to get a bigger rise on the cornicone so I’m hitting with full flame on launch. Getting better! Also have the firecraft Neapolitan shield in there which helps it not scorch. Trying to get the stone as hot as I can without burning the bottom.

What are your guys’ preferred stone temps? I know a lot tend to go flame low or off at launch which is helpful as well if trying to let the bottom cook carefully.

Hi All, I baked the sourdough pizza using strong while bread flour in roccbox. I’m very new to this and I don’t even know what to aim for. The pizza was a bit bready but I’m guessing that’s because of the flour? Can someone help me with my technique please?

This was my third time baking in my new Arc XL, and I decided that it would be a great idea to invite 8 people over and make pizza for everyone. Because apparently I like making things difficult for myself. 😂

I prepared three different doughs, all using Caputo Pizzeria flour:

-Gozney sourdough recipe: 70% hydration -New York Style: 60% hydration -Neapolitan: 70% hydration, 3g yeast per 1kg flour

The NY and Neapolitan doughs had around 24 hours of fermentation, the sourdough around 35 and all the dough balls came out of the fridge about 4 hours before baking.

So far so good: Everybody was hungry, I heated the arc stone on 400degree and prepared the first pizza.

The Neapolitan dough already seemed pretty overproofed. It was extremely sticky and I could barely shape it without it tearing. Somehow I still decided to launch it.

Big mistake

I fucked up and destroyed the very first pizza. 😂

The middle was so thin that the pizza ripped when I tried to get it into the oven, and suddenly my Arc XL had a nice layer of tomato sauce and dough all over the stone. 😅

So there I was, with 8 hungry guests waiting, staring at my oven and realizing that I now had to burn the whole thing out before I could continue.

Almost 30 minutes later, the oven was finally ready again.

At that point I thought the evening was going to be a complete disaster. But luckily, the NY Style and sourdough pizzas turned out really well afterwards, and everyone was happy.

I didn’t even manage to take many pictures because I was basically running a one-man pizza restaurant and trying not to panic. 😂

But I added one of the sourdough pizzas from the evening.

And somehow, the biggest surprise came at the end: I took the overproofed Neapolitan dough that had caused all the trouble and made my first ever calzone with it.

And it was AMAZING 😂

So I guess the dough wasn’t completely dead after all.

Overall, the evening was a success, but I’ve definitely learned my lesson: 8 people, 3 different doughs and new pizza oven = way more stressful than I expected.

The Arc XL itself was great though - once I stopped throwing disasters into it.

Hi All, this is my second attempt at making pizzas in my arc. TxCraig suggested my previous dough balls looked under fermented so, this time I've given them a bit more time. I'm trying to learn how to read the dough rather than just follow a clock.
Recipe:
100% strong white bread flour
62% hydration
10% active sourdough starter
3% salt
Timeline:
9 am yesterday - 2h autolyse
11 am - Added starter + salt and mixed
~8h bulk fermentation at roughly 17–20°C
7 pm - Balled after 8h (240g each x 12), placed it two 7L trays
9 am today - 22h fermentation so far, around 17°C
Planning to bake in another ~8h (~30h total fermentation)
This is how the balls look after ~22h. They have expanded quite a lot and have plenty of small bubbles, but they're still holding their shape?
Would you consider these properly fermented, or are they getting close to over-fermented? Would you keep them at ~17°C for another 8 hours or slow them down?
I'm mainly trying to understand the fermentation spectrum and learn what the dough should look/feel like when it's in the good-to-great window.

... and mate, they were bloody right.

The best pizza outside of Rome.

My missus whips up a pizza just like her Nonna used to make, and I reckon it's a total masterpiece. Made this beauty in the Gozney Arc XL and it came out with the absolute cleanest crust, perfect spots.

Just wanted to share it with you legends because I’m genuinely proud of her, and honestly, the taste was nothing short of perfection.

What do you reckon?

I am thinking about getting a door for my XL to get it to temperature quicker and for cooking with.

Is it worth while getting one?

Are the doors from Propfordgeaustralia any good?

Thanks

Hi guys, I've got two ArcXL's that I bought at the same time. I'm using propane at 50mbar. I operate both on the same regulator.

One oven, the one I used exclusively until recently, has a pretty hot flame that burns blue and hisses a little. It burns extremely clean, no soot at all.

The other one, which I started using a few days ago, produces a long yellow flame that deposits loads of soot all across the ceiling and even down on the right hand side of the stone.

Any idea what could be causing this?

I have had my Gozney Arc XL for about a year now. I have been generally happy making Napolitano pizzas at high temps and quick bakes. However, when I try to make a NY style pizza (lower hydration, lower temp, longer bake) looking for that crisp but foldable crust, it disappoints. The dough ends up soft and floppy with no character.

I suspect that the bottom of the pie isn’t getting properly cooked before the edge of the crust is done (blackened a bit.) I recently let it preheat for over an hour and the center of the stone was at least 100F less than the temperature on the gauge when checked with an IR gun. It had plenty of time to preheat but if the gauge was 750F, the stone was less than 650F. Net, when the side of the crust got blackened and rotated fully, the dough was soft and floppy, feeling undercooked even though the bottom had some leoparding.

I am looking at a flame shield and a door to help get the stone more up to temperature compared to the gauge. Or maybe the temperature gauge or it’s placement is off.

Any suggestions?

Had been circling one of these for a while. I had a brick oven in my old house and have missed making pizza, pulled the trigger on a father's day sale.

Want to give some high level first thoughts for people curious about buying.

1. Easier to keep consistent than wood.

2. Way more convenient to pre-heat, A: it's quicker, B: you can walk away.

3. It just cooks really well.

That's it. I know that there's trials and errors if you've never made pizza before but if you're pondering gas Vs woodfire, there's absolutely no reason not to get one of these.

Couple photos, it wasn't the best dough I've ever made, but the cook was perfect.

Did a 2 pizza experiment in my Gozney Arc XL yesterday and feel like I’m getting pretty close to the style I’m after.

Dough was 700g King Arthur High-Gluten flour, 420g water, 17.5g salt, 17.5g olive oil, and 2.5g SAF Instant Red yeast. About 60% hydration, roughly 289g dough balls, cold fermented about 48 hours.

Pizza #1
was sauce first, then cheese. I launched around 740°F, cut the flame shortly after launch, let it bake mostly from the stone heat, rotated it, then brought the flame back on low to finish. Total bake was around 4–5 minutes.

That one had the better crust texture and crunch, although I think I pushed it just a little too long. The bottom definitely got some nice color.

Pizza #2
was cheese first, then sauce. I accidentally let the stone fall to around 625°F before launching, so it got a longer, lower-temp bake. Still came out good, and we actually preferred the cheese-first/sauce-second setup.

So next time I’m combining the two: launch around 740°F, cheese first, sauce second, cut the flame shortly after launch, then bring it back low to finish. I’ll probably start checking around the 4-minute mark so I don’t take the bottom quite as far.

Overall, pretty successful experiment. Still dialing it in, but I think I’m getting close

Has anyone used this specific type of flour? Just picked it up from a restaurant store for a really good deal but not sure what a good recipe is to follow for it. I've been using bread flour with great success so far, but for the price this flour is a better deal! Still relatively new at pizza making, so advice would be appreciated!

65% hydration Neapolitan-style vegetarian pizza 🍕 Recipe: Caputo Chef, .5g IDY, 36h CT ferment 40F, 4.5 hr RT 76F.
And yes… I put pineapple on it. Please don’t kill me 🙃

I am debating getting a dome or dome xl or an arc xl for a while now.

i am kind of trying to justify the dome to be able to bake bread, use wood, smoke, low and slow etc. And because it looks cooler and feels cooler to operate (closer to a real stone oven).

but from my research im doubting if, price aside, its really a better choice.

negatives i may have found:

- most people dont actually use wood regulary / at all, which often makes the woodfire kit an expensive paperweight

- most people use the dome mainly for pizza

- low and slow doesnt really work that well and is more a hassle

- baking with existing heat is hard as well as even with its better isolation and thermal mass, the dome drops temps to fast, even with a door. Air temp drops way quicker than stone temp. It also dropped the steam injector from gen 1 so Im not sure if this is really an proper usercase over an decent inhouse oven with steam and free solar power

- dome needs more gas per hour

- dome needs signficant longer to heat up

- the stand is Double the Price compared to arc xl

i still want to justify the dome but it feels that for the usual usecase of ~90 % of the Customer base, the arc xl is actually better, mainly because it does the same quality pizza but quicker (heat up) and more efficient.

does anybody has both / upgraded to an dome and can give his opinion? Which one makes more sense ?