Heat up time is relative to thickness of stone. Gozney is 15mm and Ooni is 12mm. So you would expect a lower temp on the thicker stone when measuring in 10 min later. Thicker stone stays hotter easier. This may be why the Gozney uses much less fuel to keep running. I just hope the Gozney goes on sale soon!
In australia the gozney xl is $500 more then the koda 16, $500 is the cost of a koda 12. Is the arc xl worth 500 more then the koda 16 if just cooking neapolitan pizza?
to be honest for naapolitan the Arc not XL is more than enough, in Australia is 200$ cheaper and it's capable of 14" when this style of pizza is usually around 10 to 12"
Nice review although agree that it would have been good to see temps between cooks. Ive owned a Koda 12 for 5 yrs and it hasnt missed a beat and it was very portable as kept in my garage when not in use. I just won an Arc XL bundle in a online comp and it looks big especially with the full size stand so will have to stay outside. Excited to see how it compares to the Ooni.
Hands down the Gosney ARC XL, the ooni Koda 16 looks like a. Portable oven as the Gosney very professional looking. I have the Koda 16 and it’s great but the Gosney ARC XL is definitely my next oven. I recently purchased the SoLo Pi Prime after watching your review and love this oven but limited to 12” pizzas, that is ok because I really very rarely make a pie larger than 12” . Thanks Tom for a great comparison. 🙏💕
Hey @ecohen52784 - hoping you can give me some advice. I've had my koda 12 for a couple years and simply want more space to use a peel and ease of use (its too easy to scorch the crust). I can get a koda 16 at 20% off ($480), or ... the solo pi prime for $300 seems VERY impressive. You mention you really like the solo... I'm not sure I"ll make pizzas bigger than 12" so I'm ok with the solo size. The flame on the solo seems better distributed than my koda 12, and the wider opening seems great for using a peel. Thoughts on solo vs koda 16 at these price points? I could spring for the gozney arc but don't think I'll find it worth it... at $699
Both pi prime and Koda 16 are great ovens, but if you’re not worried about having 16” size the Koda 16 is quite big and will take up a lot of room, it will also use more gas heating up an area that isn’t being used. Don’t get me wrong, I love the Koda 16, but I often use for parties and cooking NY style pizza, u think for you the pi prime will do just fine and save you space and money too
As the Koda 16 heats up so quickly, I would have thought the running costs are actually better than quoted if you are spending 20 minutes extra getting the other one up to temp to potentially spend only 5 minutes cooking two or three pizzas. The quick heating of the Koda 16 also seems to negate the need to get a thicker stone (but I not the expert here 😉). Love the idea of only turning once in the Koda 16 v three times in single heat source ovens.
Great videos 😉 Am just starting to use my Karu 12 again, but thinking a Koda 16 is worth getting now as some good prices. Bigger size, no door, and only one turn seems fantastic. Gas is much better taste wise than I imagined for BBQ’s, so guessing it’s probably the same for pizza ovens.
Ooni is fine on a budget and the results are acceptable from both but Gozney ovens are hands down higher quality equipment. Ooni has had some quality issues in my experience.
Good morning Tom, I have just seen Ooni have launched the new Koda 2 24" inch, what are your first impressions, my own opinion is that its compeating with the Gosney arc xl
The Gozney is sexy! I have no experience with that oven, but I have owned an Ooni Koda 16 for years now and I really like it. It has that Ooni "hot spot" in the rear left corner but it's manageable.
I have the same experience with the Ooni Koda 16. It's a great oven but the side crust tends to burn somewhat due to the intense heat in the rear left corner. As a result I tend to move the pizza to the front on the right after launching. I feel the top does not always cook enough when doing that. This is the reason I am eying the Arc XL now as it seems to cook more evenly especially on the top.
Well it’s fair in the sense these are the two most popular 16” gas powered pizza ovens on the market and people want to know the pros and cons of both before spending money
I don't think that the £600 Gozney is far enough ahead of the £400 Ooni to be a winner. I own an Ooni Karu and that does everything I want for the price.
Koda 16 owner here, I’m tempted to sell and get the Arc XL based on the build quality, please I think less reheating time between cooking additional pizzas
I think based on what I’ve tried, the Koda looses heat in the stone quicker but re heats quicker, the Arc XL can cook more without dropping temp, but takes longer to re heat
This is a nicely done , helpful comparative. But it invites the Bertello “16 into the fray. The latter heats up even faster than Ooni because the flame is underneath the ( thick) stone. But the real advantage is being able to easily add wood and cook with both sources at the same time, adding a bit of smokiness. The flame from the wood crosses the low oven roof. Bertello is not a looker ( industrial )but it’s hard to see why one would choose either of these options over it ,save for aesthetics.
I will admit I had a Koda 12 for 5 years and never thought of poking finger through the bottom to release the stone 😂 every day is a school day so thanks for that tip 👏
I like the look of the arc, but I have the Karu 12 and love it. I use my Karu with gas and it cooks great. Your pizza launching is good, have you changed your dough recipe recently?
Not really, this was a new recipe I was testing out from the Ken Forkish book, but it wasn’t proofed enough as I had to cut the proof short to film this video before the storm came!
Why is there such a big difference in the temperature gauge on the Gozney vs. what you measured ? Is there an area on the stone that the temperature reading on the Gozney is accurate ?
Hi Tom I like the gozney arc for its gas power. I like the karu 12 and 16 for wood.you had some wind in your video so probably would have used the karu .they are all good ovens
Another good video. I built my own pizza oven during lockdown based on a gym ball method. Ooni were in their early days. It went in the a recent garden revamp. Learnt a lot. I am in the market for another oven and definitely want wood\charcoal but interesting to see how gas rates. I think designers need to put door on all these as so much heat is lost. I did have a very good pizza in a pub in Bicester, the Angel which was made in a gas oven but just love the wood smell. The trouble was I was thinking Ooni but then you reviewed the Glowen and from having a traditional oven I like the side oven but Ooni is more portable.
For the money i wouldn't say it cooks better pizza, However - the ArcXL stone holds temp for longer as its thicker, and the adjustment on the gas dial is more accurate, so if you're often making more than 8-10 pizzas at a time for parties etc, then it could be a good upgrade for you. If its for just 3-4 pizzas at a time for regular family events, then i think you won't see much difference
@@TomVoyageuk not sure about shipping but the mistake folks make is they pre heat it for like 20 min like other ovens. Doesn’t need more than 5-8 min since it has the bottom burner. Very key when using it the first time and reviewing.
I have a Ooni Karu 12g and when using with the gas burner I have quite some build up of soot on the roof inside of the oven. Is this the same with Koda ovens? Sorry for the off topic question but im very curious to your experience with this!
Sorry to resurrect an old post however, on my Koda 16, it has almost no internal soot. I've had it for about 4-5 years, I got it when it first came out. I clean it every once in a while and it only has a very small amount of reddish brown residue, enough to dirty a rag but not enough to use anything more than a damp rag. I use an old smaller air bake cookie sheet that has no other purpose, as a door, to hold in heat when preheating. If I don't allow enough airflow and block the doorway with the cookie sheet, it will start to soot as the fresh oxygen level is hindered. After looking at the Karu 12g, maybe make sure the chimney is open to allow the proper airflow so the flame burns cleaner. Just an idea.
At least with little kids, 40 minutes for the arc to heat up for a neapolitan during a weekday is a deal breaker. I would much rather have the arc, but heat up time is too long.
The Arc XL definitely looks the better oven. I also like that it’s a side burner as when there’s a flame at the back it’s harder to see what it’s doing to your pizza. The quicker heat up time of the other oven would be good though. The Arc with the thicker stone would likely be better for cooking multiple pizzas 🍕
Actually I’m looking at a new mixer at the minute, but have been using a kitchen aid. The kitchen aid is good but struggles with dough over 1kg or low hydration. I’m considering a sun mix or famag spiral dough mixer
Fundamental difference between Gozney and Ooni. Tom Gozney is designing his ovens to cook largely with stored heat (like the restaurant ovens he started with) whereas the Oonis are (as per the founders’ book) for “Cooking with Fire” - the flame is the thing. Result is that the Arc has a faster recovery time before cooking another pizza, but yes it is heavier! Even Gozney’s 12 inch box of rocks is heavier than Ooni’s 16 inches. Good to see that the Arc flame was so little affected by all that wind! When not fastened to the stand (with the single bolt), others have shown that the Arcs can be lifted (even when hot) by the still-cool handholds on the sides, without any great difficulty. Interestingly the Arc heat up time can be halved by using an oven door (though this is not Gozney approved!) That and other interesting comparisons were made by “Some Dads Cook” on RU-vid. The same guy demonstrates just how easily the stone can be removed, should that be desired ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bV6KOa-ynU0.htmlsi=w3YPyFvQyj2v128L in a 30 second video!
I took a look at the video you linked, its nice to see the stone can actually be removed, but i still don't like the idea of having to tip the oven over on its side just to do so. It's going to become a problem after a few times of use when cleaning. I like to remove the stone to clean the ovens and remove all the burned bits of flour etc, and i like this to be an easy process. Either way thanks for the link 👍🏻
@@TomVoyageuk I don’t think you HAVE to do it that way, but compared to getting the special tool from Gozney, that is a quick and simple means of stone removal. The point is that the stone IS removable, easily, should that ever be needed. But surely a half hour or so at full flame (at the end of a session) should be adequate to pyrolytically clean the oven and its stone, without needing stone removal? While some might think of removing the stone for transport, I suspect that a major interest might be that removability opens up the possibilities of upgrade (to a biscotto?) and cheapish/easy recovery from accidental damage (however caused). The captive stone in the original Gozney Dome precludes those possibilities. Just weeks after the release of the Arcs, it is a bit soon to expect appropriate biscottos to be available, but it probably won’t be long.
