r/GozneyArcArcXL

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!

Im going to have a Pizza party with my gozney arch xl this weekend. My past experiences with many pizzas the stone starts to get black and the pizzas tend to go down hill. So if we are making multiple pizzas I;m going to use screens for people to make there pizza.

1. I made 62% hydration dough with trumps gold flour. 280 gram dough balls for 12 inch pizzas.
2. Roll the pizza out with a rolling pin if needed, shake off excess flour, build the pizza on the screen add it to the pizza rack ,we want our pizzas to be a little thinner so we don't soak up so much heat from the stone. Looking for a 5-6 minute bake.
3. get the stone between 650 -700 degrees launch the pizza with the screen on it turn off the flame put on the door and let sit for about 2 min. Take the pizza off the screen and put back on the stone flame on low, watch the bottom turn and cook until then.
4. let the stone come back up to temp then launch the next one and continue the same process, im also using the flamer tamer to block the flame a little more.

If anybody out there has a better or similar process that has good results please let me know what your processes are.

Thanks Gozney users.

Hi all

Recently got my first pizza oven, the Arc lite. My wife likes thin and crispy pizzas so I’ve been looking for a good dough recipe.

I’ve currently got Caputo flour. I’ve got Ken Forkish’s bread book and there are a few dough recipes there. I’m used to doing long ferments and have tried Polish / Biga before so I’m ok with handling dough and techniques.

I’ll experiment but thought I’d ask if anyone has found a reliable recipe specifically for thin and crispy. I have read that lower hydration is better as the dough is easier to get thin - would you agree?

Thanks
Eddie.

I recently got a frozen pizza - DiFara from Brooklyn

I was wondering: to try and make it as close to the real thing as much as possible, should I heat it up in the Arc XL?

(I also have a couple frozen goldbelly shipments from peqouds in chicago, I wonder if using the Arc would be beneficial to heating those up as well?

Thoughts? COmments? Suggestions?

I am wondering if anyone has any non-gozney accessories?

More specifically, I am wondering if anyone uses a door- or baffle-type thing to lock in heat for cooking things like crepes, casseroles, or whole chicken? If so, what do you recommend, because there are SO many out there on Etsy and whatnot.

And if there is a cool after-market thing I haven't already bought, please let me know! lol

Hey All,

Just wondering if you all have some good non-pizza recipes you could share to use with the Arc XL - I have yet ot make anything else, but I am very intrigued in making more stuff using the oven - steaks, chicken, meatballs, pasta, etc.

But i have not found a plethora of recipes for this online, at least not with detailed instructions - I am a little gunshy; I burnt a bunch of meatballs in my roccbox trying to follow a Gozney video once, and would like a little more instruction (How hot should the oven be?? How long should I pre-heat the cast iron pan? etc.)

Please share ither your recipes - or your sources for such recipes (blog, youtue, whatever!)

Thank you all!