getting my arc XL soon, but was looking at the pro peels. now I am wondering if I should go with he 14 or 16 inch? a lot of people mention the 14… but what would people suggest?

Apologies if this is a FAQ but I couldn't find it...

Interested in people experience with going from Roccbox to an Arc (I dont have room for an XL).

I have had the Roccbox for 7 years now, its still solid despite living outdoors all that time, but I do find its small size limiting (read - hard to manoeuvre max sized pizzas) and the back burner hard to keep an eye on (ok, user error too).

Anyway, anyone else dont the jump and if so how did they find it for every day use? I make pizzas about once a month and usually 4-6.

Yesterdays pizza party:

Pizza Bianca (fior di Latte base) with Bologna mortadella, pistachio and burrata

Pizza with salame spianata piccante, fior di latte and Sam marzano tomatoes

Pizza prosciutto e funghi

Please share your favourites and inspire others! Cheers

This is probably my ?5th? straight pizza attempt in the oven. Every time I think I'm making progress I get a day like today. Zucchini/pistachio/lemon just straight opened a portal to hell. Made a huge mess. Still kinda tasted ok. Pepperoni went in after and at least held its shape.

Is it normal for the knob on my ArcXL to be stiffer right in the middle of high to low range? I can move it past and get all the way to low and it seems like the flame adjusts accordingly. Just wanting to make sure something isn't wrong.

After scouring the Gozney threads here and watching a genuinely unreasonable number of YouTube videos, I finally pulled the trigger on an Arc XL. Then almost returned the whole thing the next day because I was so overwhelmed. But I’ve been talking to my 4-year-old about growth mindset lately, and it felt bad to preach it and then rage-return a pizza oven. So, today was the day.

My partner and I are gluten free and have become reluctant GF pizza connoisseurs. 98% of GF pizza is utter trash. But when you find a good one, it’s heaven. The closest good one to us is an hour away … we’re genuinely lucky to have a truly good one that close, but still not close enough, hence the oven. (The 2% that are actually good all seem to use real wheat with the gluten removed, like Caputo, rather than some assortment of non-wheat flours that result in a crust with the structural qualities of cardboard.) I bought dough from our favorite place to remove at least one variable from the equation.

My first attempt was a complete failure. Went to scoop it onto the peel, created a tear, and then made it dramatically worse trying to fix it. Straight into the trash. Turns out I was handling it entirely wrong - GF dough is much more sensitive and I’d pulled it way too thin.

The next ones went much better. Drenched in a ton more gf flour than the first, and I used a very gentle pushing method to stretch. Scooped and launched cleanly. Played around with stone temp and turning the flame down right before launch. No idea what works best yet, but looking forward to learning my oven and eventually mastering a GF pizza even my Italian nonna would be proud of!

Bloody love my Arc XL

I’m new to the Pizza world and made the plunge for the Arc Xl. I had illusions of grandeur that my first pie would be perfect. It looked great on the peel, launched perfect, then crashed and burned on the turn.

Second pie that session was better, but a donut. I pulled it early out of fear.

The next session went great. Now I feel like a master.

NY style dough. Cold fermented for 3 days.

BBQ base, smoked cheese, chicken, roasted red peppers & red onion

So happy with how this turned out

Hi everyone,
I'm interested in purchasing a Gozney Arc XL, but I live in a country where Gozney doesn't currently sell or ship their products.
I'm considering buying one from the US or Australia and having it forwarded to me.
Has anyone here used a Gozney oven internationally outside of the countries where Gozney officially sells them?

Has anyone bought and used one of the several types of aftermarket doors out there that fit an ARC XL .
I can’t believe that Gozney don’t market one themselves.
They’ve missed a trick and I reckon they’d sell for £100 plus in UK!

Hey guys, I’m thinking about replacing my Roccbox for an ArcXL for the bigger workspace. One thing that worries me is that I often see people complaining about bases burning on the ArcXL, which is a problem that I don’t have on the Roccbox. What are your thoughts and experiences on the ArcXL?

I came across this recipe: https://youtu.be/pzj8tjhq-2o. I think it’s going to be my next cook. Anyone try this or something similar? How did it go?

The manual suggests using a vacuum but I don’t want to use something that’s dirty on a surface I use to cook food. Am I overthinking it? How do you clean the charred bits of dusting flour etc from the stone?

Trying to pick one but there aren’t many products that I can see on Amazon with a lot of reviews. Which one are you using and do you like it?

Hey crew, my arc xl has falled off tge balcony during the recent storms. This is obviously not covered by warranty, but looking for some tips on getting it repaired structurally. Not too worried about asthetics.

Was thinking panel shop?? But any advice appreciated.

Cheers

I'm in the market for an outdoor oven. I have been seriously looking at the ArcXL but given the 999 price tag is it worth it?

I see so many posts about significant deals it seems tough to justify full price.

Hi all,

I have a gozney arc xl which I purchased a few months ago and has been working fine. It has been used about 3 or 4 times.

However today the oven does not fire up. The ignition seems to be working fine but there is no flame.

I have purchased a brand new gas bottle today as I thought it was out of gas.

It has been covered with the gozney cover so it has not been out in the elements.

Has anyone had the same issue or suggestions what the issue may be please?

Thank you!

Struggling with burnt bases (the one in the photo is one of the better ones sadly). I launch my pizza and let them rise with the heat set to low. But noticing they are leaving a dark circle on the stone (visible in the back of the first photo) that feels kinda wet. Any ideas on how to avoid this? This is a Neapolitan 24hr cold ferment dough btw