r/GozneyArcArcXL

recently got the gozney arc and have been loving it. that said, i'm still not fully confident in my launching skills. it *usually* works, but every once in a while, it doesn't.

we are having about 10 people over on sunday and i would love to make new york style pizzas in the arc for them. what can i do to make the whole process more stress-free? par bake them in our oven so that the dough is more easily launchable? if so, how should I do it?

Learning this oven and how to bake right now, I see all the videos of people using the turning peel to turn the pizza while cooking

But the 12.2 clearance makes it feel impossible to do, does anyone have tips or methods to rotating a 12 inch pizza with ease?

Hi all,
I’m looking to buy either the Arc or Arc XL and I’m leaning toward the smaller version. Will I regret it? Is there any other benefit in the XL other than 16 inch pizza instead of 14?

So I will be getting an XL soon and was wondering what people are using for a stand, and if the gozney stand is actually worth the money, I do not have a massive amount of space in my garden so I don't think I would be needing to move/roll it around, so I'm thinking of possibly building something, as I have plenty of wood available, Also added bonus points if anyone has any kind of plans I could follow 😂 or if anyone knows of any alternatives

Thanks

I recently just got the Arc XL. Did a few pizzas I picked up from Papa Murphy’s and launched them with some pizza flour. First one was a terrible mess up and all folded up ( too hard to get off peel ). Second one was better, just all my toppings were on one side. I’m planning on making my own dough this time, but would love tips on what you prep the peel with or any other launching tips.

I have a couple of ArcXL ovens I am strongly considering upgrading to biscotto. Can someone that has already done this comment on pros/cons? I cook 40-60 pizzas in the span of a couple hours so I am mainly interested in stone temperature recovery and heat transfer to bottom of pizza. I would love if the biscotto was just a little more forgiving than the stock stone.

Reputable online store? US based.

TIA

What should I be looking for if I want a sheet tray/larger pan/ roasting device that can go into a gozney arc xl and withstand the high heat. Something large enough to roast several vegetables etc.

Hi I’ve been making pizza In my oven for a couple years now and finally decided to pull the trigger on a pizza oven.

The Arc Tread/lite have a clearance of 12.2 width. Would a 12x12x1.5 square Lloyd pan be ok for this oven? Or is that too little clearance for it?

I’m debating between 12x12 or 10x10. Preferably I’d like to get the 12x12 if possible. Want to get some thoughts on this from experience. Thanks!