First off, i am not a professional Pizzaiolo or BBQ Pitmaster! I decided to create this channel to express my passions for great food, beer and wine, spending time outdoors and creating things to enjoy with my friends and family!
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Great stuff, thank you. Is there a big difference between the stones, in your opinion? I have the Gozney Dome. How do you think the Biscotto bakes differently?
The overall product isn't that difference in terms of the pizza, you can make great pizza with both types of stones. It's more about expanding techniques and being able to cook at higher heats, etc. end of the day it's like buying expense golf clubs, they don't make you a good golfer but the better you get the more you appreciate the better quality and the little details.
I am sorry to say that i have been informed that Gozney will not be making any discount codes available 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. Use the link in my bio us.gozney.com/HARPLAND_PRODUCTIONS
We are looking at the Dome S1. We already have the Roccbox and are considering the upgrade. We do not use the dual fuel option so the S1 seems appealing. We also like the fact that the stone can be replaced. 1- Of all of the ovens which is your recommendation? 2- We live on the coast of VA. Can it be stored outside if we use the dome cover, and then. The dome and stand cover? We hear of a lot of cracked stones due to moisture or condensation from being stored outside. Thanks for any insight.
Hello Thanks so much for watching and reaching out! I would definitely recommend either the Arc XL or the Dome S1, I personally like the looks and style of the S1 and it is my go to oven but that comes at a cost... so if your budget allows then the S1 would be my choice if you want to stay under $1,000 then the Arc XL is the best option. Which ever one you chose please consider using my link for Gozney, it truly helps out my channel and sometimes they through in some extra perks for my subscribers. Thanks again and keep me posted!
Hi, I've noticed a few videos where the pro peel kinda pushes the pizza rather than smoothly going under it in a single motion. I'm wondering if the lip of the peel might be a little thicker than a gi metal peel? Or if maybe the rounded shape causes it to push the pizza a little?
Yeah i am not going to lie, it’s not my favorite peel! I find that the head is a little bit too heavy for the handle, and the handle needs to be about 12 inches longer to balance it out better. My favorite Peel is the long handle original Gozney peel. us.gozney.com/products/gozney-placement-peel
Just got mine. The sliver broke in 2 places but I finallymamaged to fit it in. It heats up well and cooks nicely too, but the last pizza was sticking to the stone a bit and got torn. Definitely need to get used to it. It also makes the oven's probe practically unusable.
Thank you so much for watching, the good thing about these stones are even if they crack or break they still work just as well. Did it crack while you were trying to put it in? If it was broken when it arrived, you can contact them and they’ll replace it with a certain amount of days, it was caused by shipping. Yeah, you’ll definitely need to get an infrared digital thermometer to gauge the stone temperature with this one.
@@HarplandProductions Yeah the sliver cracked while I was putting it in. The dimensions are very tight and it almost didn't even fit. But like you said, it's not really an issue.
Where is the everdure station? I posted in the other vid about your temps. I see they are higher here. I need 875-900 on the stone or the bottom is soggy for a 70% hydration. Now if i use the stock stone 775-800 works great. Wonder why...maybe its the temp gun ha
My other pizza stations down in my patio, I have a handful of different set ups I used depending on which oven I’m using. Yeah you definitely need to use an infrared digital thermometer but 850°F is the sweet spot for any stone and or pizza oven for cooking Neapolitan pizza.
I am a little confused. You are using a 70% hydration right? If i am correct how are you getting a crispy bottom at 750 degrees with a biscotto stone? Anytime i try under 850 with thag stone and hydration its soggy sadness. What magic are you doing?
I typically preheat my oven a minimum of 30 minutes and I usually don’t start doing anything until the stone hits 750°F. Typically I’m making pizza when the stones around 850°F. There’s way too many variables to know exactly why your pizzas are not crispy. It all depends on your dough, your flour, the humidity, the outside temperature but if you’re using a good 00 flour and you’re using a digital/infrared thermometer to read the stone temp in the bottom of your pizza should be good at 850°F and should be cooked in 60 seconds. That being said traditional Neapolitan pizza is not going to be crispy on the bottom it will be firm, but not crispy.
Thanks for watching, the cover is an add on option i believe. Pizza Party Bollore For more info about this oven go to their website below, and if you use my code, "Harpland10" they are offering my viewers a 10% discount and Free Shipping! www.pizzapartyshop.com/en/dual-fuel-pizza-oven/
My rotatng pizza oven is in it's 10th year of service. The stone rotation should always be turned on BEFORE you light the burners, otherwise the stone will heat unevenly. It doesn't matter if the pie is off center, the rotation forces it to cook evenly.
Just a suggestion that you add the “recommend the biscotto only if you need to replace the stone” as a pinned comment, rather than leaving that conclusion buried as the second half of a response to a comment. The video itself has no comparative performance judgement, which I was kinda expecting. My expectation would have been that the biscotto should have enabled the use of higher stone temperatures without burning the underside. I’m not sure whether that would be seen at a ‘mere’ 850F (450C)… which is normally OK with Cordierite, so I’m left feeling that you haven’t YET explored what difference it could bring when used as intended! Yes it means longer preheating (though you do have the door), and longer still to saturate the thicker biscotto for baking multiple pizzas in quick succession - though that is probably only relevant to those few in the catering trade. Just a suggestion - heat the turning peel. Makes less chance of tearing through or catching on still-soft dough. Try it! 🙂
Thanks so much for watching! This wasn't a video to explain the ins and out of biscotto, for that one i would recommend my previous video and or also go to this link where they discuss the main benefits. I would stick with the factory stone until you get to a level where you want to start experimenting or if you need to replace it, etc. You can make great pizza on both, it's just some of the many tools of the trade. www.biscottostones.com/pages/benefits-of-biscotto-stones
Hi, I was wondering if you’ve heard of the new Fat Tony pizza oven by Burnhard that they’re running a kickstarter campaign for. I have it on order and would love the opinion of an expert!
Hello and thanks for watching, If i were you i would probably reconsider the Fat Tony oven, from looking at and reading the specs it appears that it really wont be a professional / commercial grade pizza oven. My main concerns with this oven are that the stone thickness is not enough, the burner design is from a gas grill and not the best for pizza ovens (at least Neapolitan) and the insulation thickness. It does look like it will have some nice features but I would rather see them have a higher build quality than add features, etc. I am not sure what the final customer price will be but for this style of oven I wouldn't pay more than $400 and for that price the ooni koda is going to be a better option and if it's more that that then the Gozney Arc XL is going to me much better.
Dear Mr. Harpland, an important video showing how to use a biscotto in the ARC XL - thank you! The Mantel for the ARC XL was delivered in Germany this week. I think it's really great. One of the advantages mentioned was that it makes it easier to prepare meals in a pan. And for New York Style Pizzas and Pizza Roma, you can also pull them out onto the oven shelf for a while. Could you perhaps show a video here on RU-vid about how to use the oven shelf - thank you!
Thank you for watching! The mantel is one of the best accessories you can purchase for your oven! It really is one of the, "Must Have" add ons. have one on all of my other ovens, Gozney Dome and Pizza Party ovens. It makes everything easier and reduces the chance of dropping a pizza. I haven't been able to get one yet for my Arc XL but as soon as i have it i will make a video!
First off, thank you very much for watching! Short answer is, Yes it would have turned out great in the Kiln or really any of my ovens. The longer answer is that main difference in the ovens is over design and build quality, none of them are poorly built or cheap but the Kiln has more, "Gas Grill" type components which are ok but the burner and ignition are not on the same level as the Gozney ovens and the same goes for insulation and stone thickness, etc. All of this being said, you can make great pizza in all of them but i think that after some time the Gozney ovens will hold up better.
Thanks for getting back. I only mentioned because the dough was a bit more fragile and in the Kiln once launched, less risk of the turning peel messing it up.
How’s that Vevor mixer working out for you in the long term? Would you recommend someone buying one if they already have a KitchenAid stand mixer? That shot of your fresh basil reminded me that I need to plant my seeds. I’m late this year. I’m doing it tonight! Thanks for the reminder!!!!
The KitchenAid works great if you’re only making smaller batches of dough once in a while, but when you start making a lot of dough all the time then the spiral mixers definitely the way to go. It’s holding up so far.
Nice video! I am testing for the first time my Arc Xl. I have realized that 950°F bake the pizza so fast. May you recommend me your ideal temperature for making Neapolitan pizza style please?
Thanks for watching! I preheat the oven for minimum 30 minutes and I use an infrared laser thermometer to make sure the middle of the stones at least 750°F and then usually max at around 850 Fahrenheit
Curious, what happened to the first pizza-for some reason you didn’t show the results? Also, from your current limited experience with the new stone, do you see any differences, and/or improvements over the Arc’s original stone?
Thks for getting back to me. But, you didn’t answer my question re the original stones’ performance vs the new Bisc stone. Would love to get your thoughts & experiences. Thks in advance!
the temp on the display is still accurate, but it measures the underside of the stone, to indicate, how well the stone is heated through. the better the stone is heated on the underside, the faster the top side will heat up after a pizza is made. but the biscotto is much thicker, so it takes much more time to get the stone heated all the way to the buttom.
Can you describe the “issues” you mentioned having with the smaller peel? Was it that the weight/size of the pizza meant that when you first tried to turn it, the base deformed (so the part on the top of the peel moved but the rest stayed put) and tore? Just trying to figure out what to look out for; the small Gozney turning peel works great on a 12” pizza in a Roccbox but I’m assuming it’s not ideal on a larger pizza based on your comment?
That’s exactly what happened you nailed it! When I tried to use the smaller turning peel with the larger pizza, it wasn’t able to turn the whole Pizza at the same time and caused the exact issue highlighted!
The real question is will you use the fire or are you just telling yourself maybe I will want to use fire. If only doing pizza no question and get a gas only oben, if one plans or needs lower temps for things like bread then sure but one has to be honest with themselves. For me I wanted a Dome but thought to myself what is it really doing for me as I bake amazing sour dough in my cast iron pot in my stove. If I really wanted to bake bread then I would build a bigger oven that I can drop in multiple breads at a time which I can then freeze for later as I don't think it's worth it to bake for an hour in a small oven like the dome but that's just me.
It's hard to compare, my dome was one, if not the very first one shipped out in the states so it has the original / old design ignition and the newer models are better. That being said the functionality and the price of the Arc XL are hard to beat but i still like the looks of the Dome the best and i love how it's flame shoots straight up and rolls over the oven, it's the closest to a traditional Neapolitan pizza oven you will find for under $2,000
Thanks for watching! I made that one but i would recommend these 2. Wooden Dough Boards Smaller / Less $ one a.co/d/bvLbRS7 Larger more $ one a.co/d/2jLRJMA
thanks for watching! These ovens are very efficient. I would say on average i can do about 10 pizza nights at my house per 20 pound tank of gas. making anywhere from 4-20 pizzas is the norm each time
I just bought 2 days ago) a new Pizza Party Emozione. It came in damaged and looks like it was made in a 3rd world country. Another YT'er "Keep Up With the Crib'" had the same problem. The bottom left corner was dropped. The legs were made wrong and I could not get the holes to line up. The drop was so hard it pushed out the face oven about a 1/4". The SS legs were all scratched from poor packaging after a 4600 mile trip. Pizza Party had to have known that this was damaged. So now I have to go through the painful process of getting a full refund and contacting the CC company. I think Pizza Party is sending their seconds hoping that no one will complain.
Sorry to hear that, i have never had any issues my Pizza Party ovens or shipping, etc. They are a small family business and built by people not mass produced by machines in huge factories so they are definitely not fancy. Those issues sound more like the freight company more than Pizza Party, I am sure if you reach out to them they will replace your oven at no cost. Try sending them a message directly via instagram and I am sure they will reach out with a resolution within 24 hours.
Thanks again for the high quality content! Can you provide a pointer to where you picked up those nice stainless steel tools hanging from the oven? I thought perhaps they were from NU2U, but I don't see them on their website.
Thank you very much for watching, and taking the time to comment. Yes those were an original set from Darebuilt the founder of NU2U. www.darebuilt.ca.darebuilt.com/products/wood-oven-pizza-utensils-set-4-piece-set-type-sw-pure-hand-welded-stainless-steel-by-darebuilt
S1 would be nice but lack of natural gas just smh none of these companies in this $1K plus range understand those of us with the money to buy this stuff probably have nice homes with natural gas connections in our outdoor kitchens.
You are not alone in this one Chuck, quite a few folks have viewed these same concerns. That being said propane is the preferred gas for making Neapolitan pizza because it gets a bit hotter faster, is more efficient and cost less but to your point if you have a nice built in kitchen with a gas line then you don't want t tank. They do offer the Dual Fuel in a Natural Gas version but it can be hard to find sometimes.
Great video! We live in Sugarland TX recently purchased the Dome. In your opinion, would the dome still be okay to use in winter without risking cracking the stone ? Gozney recommends starting the fire on the lowest setting for 30 min to cure the stone if it hasn’t been used for at least 30 days. Curious about your thoughts. Thanks !
I keep all of my outside year round here in Austin. Yes if you don't use it for a few weeks i would always error on the side of cation and warm it up on low for the 30 min before going to high heat
Thank you so much for sharing this recipe! I have tried several different methods at home for making Neapolitan style pizza using my gozney arc xl and by far this is the best recipe I have come across yet! Excellent videos! Love your channel! Your methodology for freezing dough has also been super helpful (separate video). Interestingly, after a round of freezing, thawing the dough does seem easier to work with (it’s more pliable and easier to stretch). This entire process taught by you has now become my go to way for making restaurant quality pizza at home. Family has been very impressed with the results of your dough. 😊
Wow, thank you very much for letting me know! Always nice to get a positive comment and so glad the dough is working for you and you are having fun making pizza, keep it up!
Thanks so much for the great videos, I think you've convinced me to get one! I think I'm leaning toward the Dome, since I'd like to use the oven to bake bread, chicken wings, etc.. outside during the summer, and honestly, I like the classic look of it better including that 70's green color. Two questions that I cannot find the answer to, (1) with the electronics I assume the units have to be plugged in, or do they run on battery? (2) I would cover the unit when left outside overnight, but are the units rain proof in general?
Thank you so much for watching! 1. it use batteries for the ignition and the temp display 2. They are pretty weather resistant in general but that being said you have to put the cap back on the chimney as soon as your done cooking to prevent rain from getting directly inside the oven. and once the oven has cooled to touch you need to put the cover back on which can be overnight sometimes...to cool. The best is to have it stored under some time of roof if possible but i have most of my just out on the patio with just covers on them. It's always better to assume they have some moisture in them and heat them up every time low and slow for at least 30 min before cranking the heat to help get any moisture out and not crack the stone. Long story short, yes these are meant to be outside, and unless you live someone that it rains a hight % of the year then you should be fine, if you have a lot of rain and or snow prob good to store it in the winter.
I hate this. We’re remodeling out back yard and putting in an outdoor kitchen. Planning to incorporate a pizza oven. I started off looking at really basic pizza ovens that cost a few hundred bucks. Now I’m sitting here trying to justify the dual fuel dome because the wood underneath looks so nice…
If your new to the pizza oven world I would suggest starting off under the $1,000 mark for sure and at that price the Arc XL is going to be the best one out there. If you do decide to order a gozney please use my link, it really helps out my channel and sometimes they offer additional discounts. us.gozney.com/HARPLAND_PRODUCTIONS
@@HarplandProductions Thanks for the input. Was joking on the dome, am currently leaning toward the Arc XL for our first pizza oven. Curious for your opinion though - saw a Pi Prime bundle at Costco for $319 (includes peel and ir thermometer). Aside from 12” vs 16” (not really a dealbreaker) why’s the Arc XL worth the difference? Trying to understand so I can justify it to myself lol
Is the dome worth the 2.5x cost compared to the Arc XL? The dome, with its wood storage cubby and overall shape looks much nicer than the Arc but it’s WAY more expensive. Also, I believe that the Dome’s floor-based flame hole means that it actually has less cooking area than the Arc XL. I’m upgrading from my 6 year old Roccbox but am struggling to choose which new oven to get.
I love the looking in shape of the dome, but I think for the money the arc xl is probably the best deal! If you decide to get one, please use my affiliate link. It really helps my channel out. us.gozney.com/HARPLAND_PRODUCTIONS
Great review‼️ Can you swap out the stone for an S1? You also mention this is for someone that's passionate Neapolitan pizza, but could you turn down the temp and make a New York style pie?
I also have a set of Biscotto stones for my S1, I’ll work on a video for that oven also. For New York still pie it really doesn’t make a difference some of the best New York style actually come from electric ovens as long as you keep the heat low and steady.
They did send me everything at no cost to test and review but this wasn’t a sponsored video! Not a lot of negative about any of these products. Really the only thing I wasn’t the biggest fan of was the utility turning peel. I prefer a lighter weight to aluminum one for making pizza. This one’s good for other things like moving pieces of wood or cast-iron skillets, etc.. It’s a little too heavy for me.
I am not sure when they will have supply, i still do not have the mantle either and haven't heard when it will be available again. From what i understand is that they shipped all of their current supply to their US resellers grillworkssupply.com/products/gozney-arc-mantel
The temperature fluctuations are pretty steep when on extreme smoke low temp setting. Is this a commitment thing for this smoke? This is my first time owning a pellet smoker.
Thanks so much for watching! The temp in the lowest setting shouldn't fluctuate to much if your smoker has accurate temp probes and is well insulated. it should keep adding just enough pellets to maintain the temp throughout the cook. The low heat / high smoke setting is great at the beginning to maximize the smoke flavor then you turn up the temp to break down the fat and cartilage and get the ribs to the proper temp
They have been asking me for the last few months to review it but i have been on the fence, I am not a big fan of revolving pizza stones. Let me know if you want to see a review.
