Gozney Arc 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.

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

Was sent a used oven - even had the former user's information on the packaging as well as the return slip inside. How does this happen lol

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

arc is a good oven for 2 people. 1 14” pie (290g doughball) is a hefty pizza. tis no magic device. u will need to “practice” / trial and error. imho prime temp is 830 degrees. obviously “proper” dough is vital. google “sorbillo - iocapelli - capuano” on how to make “napoletana dough”. arc fits perfectly on a ss 24x30 table (easily found on amazon).

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.