Pizza Oven Advice

I won a 12″ Gozney Roccbox from Rave Coffee in the Black Friday/Cyber Monday raffles this year. Always wanted one. It’s not really the right weather, so I haven’t yet sorted it out. I’m going to need a garden table of some sort.

What are people doing about the gas cylinders? Any recommendations?

I use gas and wood with my Ooni. Gas is easier if cooking several pizzas back to back. Downside for gas is oven doesn’t get as hot as when using wood so pizzas take bit longer to cook.

Reviving this thread to ask if anyone’s used the Gozney ovens?

I’ve had enough of the Ooni. It’s great when the stars align, but too many times now it’s blown out in the slightest breeze.

I’m tempted by the Arc XL. Mainly for the size and side burner as I’ve launched the pizza into the burner a couple of times on the Ooni.

I know the Roccbox gets a great write up but I’m wondering if anyone’s used one of their dome style ones.

dutchy101

Yeah mine is the gas one. I used to have the Fyra which was pretty good but wanted gas for the ease of starting / holding temp etc.

Our Koda seems to go out regularly if there’s a bit of breeze.

I’d guess the Karu is much better with the door on the front.

Admittedly there is a part of me just looking for excuses to get the Arc XL…

HarveyMushman Reviving this thread to ask if anyone’s used the Gozney ovens?

If I was going for gas only option, would go for the Arc. There’s a guy on Youtube who has a pizza van and uses a couple of Arcs. Think the Arc achieves higher temp than the Ooni if that’s a deal breaker.

Systemic

Thanks, good to hear.

I definitely found the Ooni (both wood and gas) goes high enough for a Neapolitan pizza but one perk of gas is that lately we’ve been trying more NY and New Haven style pizzas at a slightly lower temp.

Never found I could get my Ooni Pro temp as high as wood when using the gas burner. No big deal - pizzas took maybe 30-40 secs longer to cook. With the Karu 16, only used gas so far - temps similar to the Pro. Beauty of gas is you can turn out pizzas back to back as long as you want without having to build up the wood fire to get to the temp you want.

I like the way the Gozney gas burner works - the way the flame rolls across the top of the oven - seems more aggressive than the Ooni.

Systemic

Yeah I’m a bit torn between the Karu and the Arc XL.

There’s a chance the Arc will be as affected by the wind given the large opening whereas at least the Karu has a door. I suppose the burner being on the side may help a bit as the wind can’t really blow straight into it.

I might see if there’s a shop nearby to see it in person. If I get the Arc then I’d be looking at the table and cover too so the price difference becomes pretty significant.

Raja123

Timely video! Thanks for posting.

https://www.homesandgardens.com/shopping/gozney-arc-pizza-oven

https://www.homesandgardens.com/shopping/ooni-karu-16-pizza-oven-deal

In depth reviews of both ovens

Now I’m weighing up just getting the Dome.

By the time you price up the Arc XL, and the cover and table, it’s not a million miles off…

Actually the Dome is way more expensive than I remembered.

There’s this though! Side burners and huge cooking area:

https://uk.ooni.com/collections/gas-ovens/products/ooni-koda-2-max

Keep your eye for discounts. Got my Karu with 20% off. With gas, you can churn out pizzas back to back with ease. I made five 16 inch couple of nights ago.

I am the lone voice for the Ooni volt 12, but I will keep banging that drum and even louder when it is freezing cold and peeing it down outside, and I am enjoying my freshly home cooked in 90 to 120 seconds Neapolitan Pizza. 😉

Wimp😀

Pull yourself together man 😂