Arc XL Outdoor Pizza Oven, Propane Gas Pizza Oven, Precision Flame Control, Cooks 16" Pizza in 60 Seconds, Heats up to 950F - Bone

Bought this pizza oven for my daughter and her husband for Christmas last year. They used it many times over the year with no issues and they said the pizzas come out great. If you like pizza , this is the oven for you. I recommend this oven for the pizza lovers.

The Gozney Arc XL has been a great addition to my setup. It runs on gas only and heats up fast, delivering consistently great results—crispy crusts, nicely blistered edges, and evenly cooked toppings. The extra space inside makes it easy to turn pizzas without feeling cramped. I highly recommend adding a Firecrest door—it helps trap heat and cuts preheat time by about half. Just note that with gas prices up, running it often can get a little expensive. Overall, it’s a well-built, reliable oven that makes pro-quality pizza at home. Definitely worth it.

Very nice! Little learning curve; watch the YouTube video of them making pizza all the way through. Need corn grit or something under the pizza to help slide off the peel into the oven. Get ready because it happens quickly, and you need to turn.

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!

Really good pizza oven for the price , heat retention is Amazing and def enough space for a 14in pizza , would def recommend to buy as an upgrade

Two amateurs (next door neighbors and we split the cost) hooked it up and created amateur pizzas. Perfectly cooked, not exactly perfect shape, tasted great, no leftovers. Main lesson is rotate rotate rotate and keep watching it every second. In about one minute, it could be ready to remove. After last pizza, I turned temp up to max and went inside to enjoy our dinner. Came back outside and temp was about 975 f and only a few specks left on stone. Turned it off and after an hour or two of conversation, it had cooled down. So we wheeled it to next door garage where we will enjoy our next fun pizza cookout.

This oven rocks! Made great pizza the first time and since cooked Naan, Tandoori style chicken, potatos and grilled veggies in the oven. Its then right size for our needs.

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).