Gozney Arc XL big old 15” pizza bake & New Pro and Balance peels. 

Dude, I love your videos and am another taking inspiration to open my own pizza shop. Here in Mexico for over 6 years, I have yet to find ANY real pizza. Also, I just got my first Roccbox... and I only WISH I could get an ARC XL...but Mexico Customs is counterintuitive to starting and growing a business. Not complaining, because I love my Life here... just the facts. Although Gozney could always find a distributor and change all of that. Anyway, thanks again!

I asked you about low temp cooking in your preview video, so thanks for giving it a crack!

Was looking at the Dome to be used for baking cooking and pizza since you have both could you do a direct comparison seems for pizza the Arc is just as good for a lot less cost

How do you like the gozney pro peel compared to the gi-metal peel? Does peel flexibility help or hinder scooping/launching in your experience?

this screams for a nice drizzle of aged balsamic vinegar reduction!

I got an Arc XL because of Adam! Cheers mate!!!!

@peddlingpizza do you have an affilated code for purchasing?

Your dough looks strong and pliable, how come there’s not a lot of air bubbles while your stretching? Even though once cooked your crust is airy ?

Nice one Adam. My review is live of the XL. Was very pleased with my first pizza in the XL. I have to say, I usually cook with wood in the dome so trying to turn the pizza the opposite way was a challenge.. think I need a left handed Arc lol.

Would love to see you do a video from start to finish (dough to bake) using supermarket ingredients, i still struggle with my dough, time temps etc and you have mastered your dough commercially so assume you would smash it 👍

Would be great to see your outside kitchen setup.

Keep up the great videos Adam. I wish i had known about the new releases before the dome purchase. The Arc XL cooks beautifully and looks stunning and is less intimidating than a wood fire if the wife needs to use it.. Wish @Gozney would hook your boy up with one too. Great pie!!👍👍

Much appreciation for showing off a larger pie in the Arc, Adam! Thank you, brother from across the pond. Nice to see the oven’s capabilities. I’m pretty well sold on the Arc XL now. Should be phenomenal for pizza parties.

God that looks incredible

I'm sure you already know as you're Pizza God but for those NY Crispy styles - Rest it on one of those baking wire cooling racks for a minute and the base will crisp up even more.

I have got similar peel from Temu for 4$ 😆

Can you post your dough recipe?

Awesome looking Pie Adam. Cheers from beautiful sunny Greece.

Would you not make a pizza that size in your Dome S1? Between the Dome S1 and the Arc XL, which is your ‘go to’ now. I’m really torn with what to go for. I love the design of the Dome S1 and I’m wondering if there’s an inevitable ‘Dome S2’ about to come out with all of the ARC XL features.

Wow great video. Do you think this pizza oven ( arc xl ) 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

I normally make a Neapolitan style dough but I'm interested in making something like this style too. Can you point me in the direction for a recipe and the flour type you used for this? Thanks

Looks great! Can’t wait to try a bigger pie in the Arc XL!

Loving all the uploads, please keep it up!

I use a gas fired stone bake oven at work but the damn thing takes hours to heat up, we usually end up running it at around 300c. At home I'm limited with my oven setup and prefer to make deep dish. I would love to try making a New Haven style pizza in a proper coal fired oven, those pizza's get real crispy.

Just got one today! Awesome, helpful videos, thank you

Hola Adán …buen video,CONSULTA; Por Kilo de harina,cuanta levadura ocupas cuando hace frío?

Excellent video and i enjoyed the comparison one too. This release has made me really think about if i want the Dome or Arc XL. Have you tried cooking any meats in the Arc yet? I like the idea of doing more in the oven than just pizza, so am wondering if the Arc is as versatile

Thanks for making this video. I really wanted to see how it would perform with lower temps. That was a good bake all around.

I noticed the all black pizza rocker that you used to cut the pizza. Did it come with the limited edition Arc XL or will it be available as a separate purchase at launch?

When are these balance peels available? They look amazing. Love the video dude.

Looking nice. Can't wait to review it myself and test a few things out :D

what size peel are you using with the arch for the dome?

Hey Adam! You've got me quite inspired! What size dough ball do you reckon would allow for a proper 14-15 inch neopolitan style pie would be? I just got my Arc XL and dont want to stretch it too thin and make a mess...

Looks great, Adam.

Hi i was born with Autism Asperger syndrome and spina bifida. I've been watching your channel for a 1 year and i love it and wish i could do what you do 😊 i recently moved out of the city do to health issues and I'm now living on my new homestead and I've been really wanting to start making my own pizza dough so i can make me and my mom some really good pizza. I've tried several pizza dough recipe and they really sucked and didn't have that pizza taste and didn't have that pizza texture. I use grams for all my recipes to so I'm on point. Is there any way that you might have a pizza dough recipe that your willing to share with me and maybe some ingredients brands for yeast and flour and topping brands you like. Thank you and i can't wait until your next video :)

Vegetarian Pecorino ? Learn something new every day. How does it compare flavour wise to normal pecorino?

Okay so I just tried my first 15 incher with the pro peel. The peel worked great but my dough was too thin and got a hole! I used the balance turning peel as well. Love the peels but need to perfect my technique.

I'd love to see you try a New Haven style pie! Might be difficult without a coal oven though...

Nice job...looks good. @Gozney Roccbox owner here, and was about to buy my second Roccbox, but will be adding this XL for some diversity in my pizza business. Don't want to be restricted to just 12" pizza's but love the compact size.

I suppose the question that will be asked to all of guys reviewing this oven after having the Dome, which would you choose as a decent home cook if you were buying one to replace something like the Ooni Pro (ehich is what inhave had for 5 years and now looking to upgrade)?

Hello mate, where did you get your dough scraper/spatula from please?

Is there any reason to get the 12 peel? Any problems making a 12 inch pizza on a 14 peel?

Looks beautiful!!! You said it was a different dough. What’s your hydration in this one?

Could you launch a it her pie, right after taking one out mate? Does the stone cool while there is a pizza baking?

13 days and I get to order mine. I'm getting both black and ivory

love the video. why "surprisingly" good?

I just ordered my Arc-XL. Looking forward to its arrival. I also switched my dough recipe to your Neapolitan dough. Thx for all the great info!

Another gread video Adam - but is it ok to cook pizza in Crocs and socks?

Hey! Would you say the base gets hotter on the arc or dome?

Does the pro peel fit through the door of the dome okay?

Great videos Adam! What is the head diameter and overall length of the balance turning peel?

Do you use Pecorino or is it Pecorino Romano cheese?

Do you get the feeling they'll put the new flame system into an updated Dome? What a machine that would be!

I Love it 😍😍😍

Thanks for that man! Everyone is reviewing the Arc XL, I'm really interested in understanding better size and performance of the standard Arc, are you gonna review that one too?

how big is the peel exactly?

Very Nice! Try a New Haven (Connecticut - close to NYC) style pizza. Very thin and somewhat well done.

Nice - how is this different to the dome?

So I’m confused does the xl have more cooking space than the dome?

As a Chicago native, I struggle to appreciate the neopolitan style pizza. Much respect for your gig though.

Wish I didn’t see this, now I want to get rid of the Koda 16 and get a Gozney Arc XL 😂

Any release date on the new peels?

Have you got a recipe for your cooked sauce?

What table is that mate?

Great video Adam

We asked and you did it! That is the type of American pizza I make in the Halo but it is not really holding up and wind really bugs it so thinking of an upgrade. You turn the pizzas better than the rotating stone. I guess there is a learning curve kinda like hoola hooping. Looks like the arc is definitely capable of lower heat cook. Thanks again so much for doing the video!

What gas do you need to use ?

I personally only like making 15"+ pizzas and i haven't seen anyone do a bigger pizza on the arc. Man, this sold me. That cooked it perfectly! I'm replacing my ooni koda 16 for this!

Is there a dough mixer you recommend for home use?

Gozney dropped the ball by not making a 16” peel. I’m gonna buy one of these but they missed out on a peel sale because I only make 16” pizzas. That is a great looking pizza though and that peel does look nice.

fuck im hungry now hahahah

As one American, yes, I like more cheese. It looks amazing though. Subscribed. I want that oven too. I need to upgrade from the Ooni fyra.

What’s the length of the handle for the new peels ?

I have already seen several videos and it is very suspicious to me that the oven really burns the pizza from the bottom.

ive had better pizza at kfc

Sorry, but i don't see the invite to your house to enjoy. Did you type in my email address correctly????? Awesome vid/pizza!