Thank you very much for your time for all videos you have made for us, hope you do video for auto-rotating stone or do (modeling / modifying) oven like (Everdure KILN), can't wait to see video like that ... thanks again for great videos

wasting food is not funny and i dont like u!

Why bother with the two when you have the granddaddy in the background?😂❤

Furst mistake. Going into walmart, 2nd Buying meat from walmart

Would you say the dome s1 would be worth the extra 300 over the arc xl as doen s1 is on sale right now.. or does arc xl do everything just as good?

This is a good solid video. Does an excellent job of showing how back to back pizzas do in both ovens. Flipping all the pizzas over at one time to compare was a good idea. Very helpful.

Very good review, thanks for your work!

Thanks so much for this video. We lose out with a lot of products not being available in New Zealand, but we do now have costco so fingers crossed they stock it in our country

Hello ! Is it possible to use in indoor ? I have a shop and it’s 5m high ceiling and an always open 2m doors. Would be great to work with it .

Butter or margarine? Alkaline water vs. bottled? Is it "Coke" or "Pepsi"? Wood-fired or gas-fired pizza? I can tell every time. The pitfalls of being a super-taster.

instant pot 40 minutes sauce broiler 10 minutes perfection

Isnt the arc like double the price?

Have you had flame out issue with the Gozney Arc XL? Because I used to watch some videos that the guy had issues with flame out... All the time! That's is a pain in the "biiiiiip"! 😅 But it was older videos than yours... Maybe Gozney fixed the problem since... Great video dude! Have a nice one! 🙂

Propane carries over TWICE the energy per cubic foot than natural gas! It takes only 35 minutes using propane!

I'd like to see a comparison between the Arc XL and the Alpha Moderno Pizza oven. Both are similar price points. Thank-you for your great reviews.

To add to this - pine and other softwoods (spruce, cedar, etc) have a lot of resin in them - it does not make good tasting smoke.

No link for the door?

All the negative comments are from illegal immigrants who are salty for still not receiving their green cards.

Sorry, but you made a "Dump Cake" NOT a cobbler!

I absolutely love my Dome 😊 don't be put off by this guy

😊😊😊

I have watched all these videos

That is not our karu 16 that is a koda

I just bought my first pizza oven. Koda 16 for $350 out the door. I hope I did good and don’t regret it

Hey bud what blender is that? I need to get one to make this salsa.

swift is my fav brand

Thanks. Plan to make tonight. Sorry if name icon comes up 2x. Some sort of computer problem we don't know how to fix.

Great review. I’ve watched several others and this got the thumbs up and subscribe. Keep up the content!

3-2-1 is what I went by when I first started trying to learn how to do this stuff. Obviously, I read it somewhere. I quickly learned that 3-2-1 isn't a great suggestion.

Most undercooked shit 😂

16" is big for the oven...the pizzas usually need space or the flame is going to burn a bit...but black jeopardize on crust is good tasting

Can you review the TOTOVEN electrical pizza oven ? 😀 it’s between the Roccbox and the TOTOVEN for me. Just don’t know which one’s better.

I heard somewhere saying Gozney legally cannot sell those two separately due to poor ventilation when using the arch alone because of some European law

Sorry you got the wrong pellet Grill. I have an American made Yoder 480YS and it gets plenty smokey. I see you got like other grills and Pizza Ovens. I got all those and a Pizza Oven with the Yoder. Great job Blessings 🙏

honest. thanks

Just bought my Dome S1 and also found that the on board temp gauge is completely worthless. Seems like it's getting temp from top of dome and not the stone at all. Rockbox is fairly functional and I had expected this brand new offering to be even better but I'm totally baffled by this complete failure. Ultimately need to use a temp gun anyway but I was expecting more for sure. I've use the Gozney door with the vents cracked and not sealed and that seems to work well for getting this slow beast up to temp. Great video. Thanks!

very helpful review comparison. Thank you!

He has a problem with his oven because mine gets to 530c in 40 minutes and stone gets to 450c

The way Americans say "salsa" is a hate crime.

canned tomato? gross

You could also do a raw salsa with fresh ingredients no cooking/boiling Cilantro, onion, jalapeno peppers, garlic powder and salt. No cumin

I plan to try this method. I have had success with the 3, 2, 1 method but more often lack of success. I noticed you are using a serrated blade, is this recommended over Non serrated for ribs?

I have two pizza ovens myself. These oven are just not designed for back to back pizza. I have an extra 12 inch pizza stone i use as a door to heat up the cooking stone after each launch. I would like to have a larger pizza oven that can handle multiple pizza back to back but i cant justify spending $1k+ to do that. Your experiment confirmed the fact that they want us to upgrade to the more expensive models that seems to come out every year. Thats not going to happen for me.

love the biscuit test. :) Really shows the heat pattern.

No cilantro for me ,this is a quick way to make it ,looks really good!

The flame going out is a security feature defect it thinks there isn’t enough gas going through so it’s a mistake so it cuts the line you have to turn the tank to three quarters open to ensure a consistent stream and also u can’t lower the dial too low for the same reason if it still happens then yours is defective I had to replace my burner for this reason it’s really annoying but I switch between wood charcoal and gas so I can’t give it up for the price

Stumbled here looking at your Arc videos. Also love my Steelmade. Side note, 11:20 mark... is that snuffleupagus?

I’m having the same issue with my Ooni 16 propane burner. It lights fine but will decide randomly to cut off the gas and go out. Very frustrating trying to make pizza under these conditions.

Watching your video i thought: This guy has for sure 100k+ Subs already. Was surprised checking. Good video. You got 1 more sub. Keep pushing

Very good in depth video. I have watched so many and learned from many and from my own years of making pizza. Your video is real good and goes over many points. 🎉