GozneyArc XL Pizza Oven,Off Black, Gas Burner, Precision Temperature Control

Great for making pizzas and other items. Have used it as a broil for making steaks and clams. Used an Amazon basics stainless steel cart that holds a propane tank to sit it on.

I really like the controls in front! Has an electric ignition (triple A battery included) Super easy to start the flame. Once you cure the stone, get ready to make fantastic pizza. With the thicker stone, doesn’t take long to get back up to temp after pulling a pizza. Overall this oven is a winner! Easy to read temp gauge built in! Even without a door. This oven gets in the high 700’s with ease…

This picture i took after the first pizza i cook. Even before that. And the Stone it's not too Hot that it has to be, and its Hard to clean the semoline.

The pizza oven is well built, holds temperature well, and can do different types of pizzas

Although I did not purchase my ARC XL from Amazon, I thought I should post my review anyway.I did a month long research during which I narrowed down the list to 2 contenders: OONI KODA 16 vs. GOZNEY ARC XLI decided to go with GAS version because I read allot about the pizza being baked between 60-90 seconds and therefore this isn't long enough time for the pizza to absorb the smokey flavor of wood. Since I intend to make Neapolitan pizza most of the time, the gas version seem the best for my needs.The Gozney ARC XL was easy to put together, along with the stand. This is a well-built oven, using high quality materials and feels like the commercial grade.It took about 37 minutes to reach 900F and at 935F I was ready to launch my first pizza. Cooking was very fast the the pizza was ready after 96 seconds.The temp drops slightly during the baking but it only needs a couple of minutes to go back up.The oven maintains the temp steadily thanks to the 20mm thick stone (compared to 12mm in other Ovens) and the insulation. Once reached 935-950 I turned the gas down to half and it continued to maintain this range.The opening and the stone are large enough to easily insert 16" pizza although I prefer the 10"-12" size.The ARC XL comes with built-in thermometer that measures the temperature in the oven and the stone. I compared the reading to my IR gun thermometer and found it to be very accurate as the difference was about 10F-20F.I made 4 batches of 6 pizzas each so far. Each batch was done within 30 minutes including prepping the pizza, launching it into the oven, remove it and slice it for serving.This is a great pizza oven and I know I'm going to put on some extra lbs this summer....

If you are looking for a high quality pizza over for your home, literally look no further. I put myself through school cooking pizzas in professional kitchens with stone ovens, and am very picky about pizza, and the ovens used to cook them. I shopped for 6 weeks, looking at every brand you can imagine: Solo, Blackstone, Ooni, Everdure and many more. I considered wood fired, propane and dual fuel. I even looked at other Gozney ovens like the Roccbox or Dome. The Arc XL is the winner. The Dome is sweet but it is massive and nearly 3 times the price. And to be honest, with the speed these ovens cook pizza, wood fire does nothing to change flavor. It is all about aesthetics, and just takes longer to be cook ready.The Arc XL fits a full 16” pizza, and for a 14” pizza, gives excellent space to work and maneuver. Smaller oven make it tricky to turn even a 12” pie. The ARC XL heats up pretty quickly, and once it is hot, it stays hot. The stone is nearly 1” thick, so it never needs to reheat between pizzas. First run, I cooked 8 pizzas in about 30 minutes, and the only thing slowing me down was myself. Two cooks could easily crank out 12 to 15 pizzas in half an hour. I would have been disappointed with a smaller oven. The “portable” sizes are just too small for me.The built in thermometer is perfect, as it actually reads the temperature of the stone. It does shut off periodically to save battery power, but it comes right back on. The ignitor and controls are right on the front and work perfectly. The insulation is excellent. The overall build quality is very impressive. The stand is sold separately, but is equal quality to the oven. I even bought a Gozney cover for it and am very glad I did.Neapolitan style pizza does require a specific style of dough. Gozney does have recipes, but I have not tried them. I researched the dough as much as the oven, and am glad I did. Check out Vincenzo’s Plate for recipes and videos. You need specific flour, and at least a 24 hour rise at close to room temperature, in a well-sealed container. This keeps the dough from skinning over. Learn about protein content and W ratings to get the right flour. Dough prep is critical to success cooking in any true Neapolitan pizza oven.Gozney hit a home run with this oven. It is not cheap, but it is worth every penny. I am confident it will last for years, but if anything does have issues, it has a full 5 year warranty (make sure to register). Absolutely love everything about it and would not trade for any other brand.