GozneyArc Pizza Oven, Gas Fired, makes 14" pizza

I debated a long time on the merits of propane/wood and in the end I'm very happy with the choice I made. Propane heats up quick, cooks really well, and is less clean up. I've probably made two dozen pizzas in it since Christmas and I love it! I particularly like that it's more portable than the XL or the Dome models so I can take it to a friend's house for a cookout and it doesn't require a special stand (though they make nice ones) so you can put it on any table and it won't burn/ruin the table. I find my normal good cooking temp is around 500 and that I always turn the gas down to the low setting on the oven before I slide a pizza in or your toppings will be done well before your crust is! Enjoy!

Have only had one chance to use the oven but the results were good. Have tried other pizza ovens but this is the best one. Used a Gozney pizza mix and the pizza turned out perfect, just need more practice is shaping and getting the cooking time down.

The product advertises precise temperature control. Its sole form of temperature control is the ability to adjust the flame. Doesn't really qualify as precise ( or temperature control at all) and , like a lot of these smaller ovens, it tends to overheat and is difficult to make multiple pizzas. Not worth paying the premium over the Roccbox model.

When the larger Dome first came out several years ago, I said to myself, self: I really want that. But it was really expensive and so I held off. Glad I did. Although I would want a larger oven for baking bread and other things some day, the Dome needs an update. In the meantime, the Arc is perfect. Or almost perfect.Size wise, I did a lot of research between this and the larger XL. I have been making pizza for a very long time now using different methods over the years because actual home pizza ovens like the Arc and its competitors just didn't exist. A lot of people will say you should just go for the XL because it gives you more room to recover from flawed launches (the part where the pizza very quickly slides off the peel and into the oven). Since I've been doing this long enough, most recently on my gas BBQ with a very very thick stone, but still a shallow working depth, I wasn't going to have a problem with launching.There are a few things I will point out that need improvement. 1) Lighting the Arc is a finicky operation. I've made over 10 pizzas so far and lighting the oven is annoying, usually it takes several shots. 2) The control knob has a very loose, kind of a cheap feel to it. 3) The temperature display automatically turns off too soon, I would have preferred that it didn't turn off automatically. 4) Cleaning is a bit of a pain because of the short opening height (I like to wipe out any residual burnt flour with a damp paper towel before each use). 5) My next oven (possibly a Dome) will be wider....much wider.About the "wider" comment: The problem with the narrowness of these ovens (and the XL would have this problem too) is that you can't get the pizza far enough away from the flame. So as you are baking the pizza, and rotating it, no matter what, the edges of the pizza will bake faster than the center. You can mitigate by turning the temp down before launching a pizza and/or shielding the pizza from the flame with your turning peel but there's only so much you can do with those techniques. What you really want is to get the flame further away from the pizza and that just can't be done on an oven in this class (whether that's the Arc, Arc XL, or any other brand in this class).With all the above said, my pizzas have been fantastic and I've been making 1 or 2 every single week since I got the oven (which was just over a month ago).

Great product, wish it was bigger for a New York style too. Not complaining, just speaking out loud.@RobKPizza

Very easy to get to temperature as well as cook with. Great design!!

Nice rolling flame. Pizzas in 90 seconds or 2 minutes for extra crispy. Takes about 45 minutes to get over 900 degrees. I had the Roccbox for 8 years and loved it, I decided it was time to upgrade.

This is an excellent gas-fired pizza oven for both beginners and experienced chefs. In fact, it may be the best value overall! I'm no newcomer to pizza ovens -- I've built massive Tuscan and Neapolitan-domed brick ovens, cob ovens, and classic Russian bread ovens. And I've tried out most of the small tabletop wood and gas ovens. This one is a definite keeper, producing the closest results to my 5,000 lb brick domed ovens with far less effort and expense.If you're new to the passion of pizza-making, then the lowest priced useful oven has to be the Solo Pi Prime at about half the cost of this one. It'll turn out decent pies if you're attentive, but lacks a side-flame (rear flame only) and doesn't have the mass or quality insulation of the Gozney ovens, so you'll have to tun your pizza more frequently, can't see the place where the pizza comes closest to the flame, and it will need several minutes time for floor heat recovery in between pies. (I gave my Solo to my son for tailgate parties after using it for a month.)The Gozney Arc has none of those limitations. If your budget can handle the cost of a S1 Dome, then you'll be in Pizza Heaven, but if not then this Arc model will be the next best thing at just over half the price. I'll probably get an S1 Dome too, and move the Arc to my boat for Summer cruising.Update: After turning out over 100 pizzas from my Gozney Arc oven over the past month, my esteem for this company has only increased: the Gozney crew deserves a Nobel Prize, a James Beard Award, and a Presidential Medal of Honor! And, by the way, Matty Matheson is obviously the most amazing product ambassador ever!