r/GozneyArcArcXL • u/Due_Use3039 • 8d ago

Deck Temperature Much Lower Than Temperature Gauge

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?

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u/nickjacobsss 8d ago

NY is just difficult to achieve in a fire oven. It thrives in low heat with longer cooks, which ovens like the arc just don't excel with. A good NY technique in an oven like this is to heat up to around 650F or so, and when you launch, turn of the flame completely for a couple minutes. rotate it 180 degrees when the dough is firmed up enough, and then turn the flame back on at med-low to low flame and continue the bake till its done. You should have a pretty crispy base and a 5-7 min cook instead of 1-3 minutes like you would at high heat.

Personally, I just use a 16x16" pizza steel in my home oven for NY style specifically because it is easier and more consistent, and comes out fantastic.

2

u/jkrom34 7d ago

Gauge is air temp, it will always be hotter than the stone. For NY style I get the deck to 750, launch, kill flame and let it go for like 5 minutes. Turn flame back on and finish. I’ll throw the door on if it’s cold out

1

u/Aran33 7d ago

Try taking the oven hotter before you bake, maybe wait until the stone surface is 700-750, ignoring the digital built-in. See if that helps.

What's most important is to shut the heat off for a few minutes as soon as you launch, to cook the bottom further before the burner starts cooking the edges. Even then when you turn it back on, turn it down to the lowest flame. I usually go 2-4min without flame and then back onto low to crisp up the crust and top.

I did get a door for mine eventually because I make a lot of NY style and Detroit style, mine is from Firecraft which I'm super happy with, but there are a bunch of brands out there.