The Gozney Arc took virtually 40 minutes to achieve 900°F, nevertheless it nonetheless baked up stunning back-to-back pizzas with leopard-spotted crusts in 90 seconds or much less. Plus, it was tremendous straightforward to make use of.
My husband has a love-hate relationship with making pizza (and outside pizza ovens). There’s the enchantment of cooking outdoors and chatting with pals as you throw a pie—however there’s additionally the truth: torn dough, the propane tank working out, the pie popping out a bit too charred. The night time often ends with semolina flour scattered into each nook and cranny and with my husband questioning why he thought slinging pizza all night time (whereas friends mingle and drink beer) could be enjoyable.
All that stated, he nonetheless enjoys cranking up the warmth and making some Neapolitan-style za, and any pizza oven that may streamline that harried expertise, properly, it’s price one thing. I’ve lengthy cherished the Ooni Koda for its straightforward interface (simply screw on the propane tank, flip the knob, and the warmth will get blasting), so I used to be curious when Gozney launched a compact domed pizza oven with a “lateral rolling flame” that replicates that of “conventional wood-fired ovens, distributing warmth evenly and persistently,” per their web site. Additionally they promised this design would enable house pizzaiolos to “spend much less time turning pizza and extra time making recollections.” Effectively, rely me (and my husband) in. To check it, I made round a dozen Neapolitan-adjacent pizzas and some calzones, burned by means of a tank of propane, and nonetheless ended up with semolina flour in all places.
The Exams
Pizza Check: I made a dozen Neapolitan-style pies (some with sauce and cheese and others with pepperoni and salami). Earlier than cooking them, I preheated the oven to 900°F, timing how lengthy this took, and utilizing an infrared thermometer to take the temperature of the pizza stone on the left, heart, and proper. I additionally timed how lengthy it took for the oven to reheat to 900°F after throwing a pie, repeating this thrice. I used the pizza peel and turner supplied by Gozney to throw, flip, and retrieve the pizzas.
Calzone Check: I used the Arc to cook dinner calzones, noting how evenly and shortly they baked.
Use Check: All through testing, I famous how straightforward the oven was to arrange, use, and clear.
What We Realized
It Was Simple to Use, and the Dimension Was Spot-on
Like many gas-powered pizza ovens, the Gozney Arc was tremendous straightforward to arrange and use: twist on the propane tank to the connector hose, open it up, press and switch the dial, and it fires up. Adjusting the warmth was straightforward, too, because you simply needed to flip the dial—my solely qualm with it was that it spins a bit additional north than wanted for the reason that max warmth setting sits round 9 o’clock. The smaller Arc oven I examined was additionally lots massive; I didn’t have any points maneuvering the launching peel inside and even bigger bakes, like calzones, match properly with out being cramped.
It Took a Whereas to Warmth Up however Was on Par With Different Pizza Ovens
I used an infrared thermometer to learn how lengthy the stone took to achieve 900°F, which is an efficient warmth for cooking thin-crust pizza. For the reason that burner is on the left facet of the oven, that space heated up the quickest, reaching 900°F in round 27 minutes, whereas the middle took round 38 minutes to return to temp. Due to the arcing flame, the best facet of the stone additionally heated up quicker than the middle. For instance, seven minutes into heating, the left facet of the stone was 565°F, the middle was 494°F, and the best facet was 520°F. Whereas there have been variations, they had been small and confirmed that the heating was fairly constant.