Gozney Arc pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 455°C air, 455°C on the baking surface, and about 75-100 sec. These are model estimates for this oven, not manufacturer specifications.
The Arc uses a side-mounted lateral burner that sends flame rolling across the stone ceiling rather than blasting directly at the pizza — this reduces hot spots common in front-burner ovens. Works best at 400-450°C for consistent results.
- Lateral rolling flame reduces hot spots and uneven char
- 14-inch stone fits most home pizza sizes without awkward launching
- Compact footprint relative to deck size
- Reaches full temp in ~20–25 minutes on high
- Gas only — no wood or multi-fuel option available
- 14-inch max is limiting if you cook for groups or want larger pizzas
- At $699, you're close to Arc XL pricing for meaningfully less capacity
- The shell holds heat. You still have to turn. The flame sits to one side, not over the pie.
- Give the deck the full 20 min. Air temperature lies. The stone is slower.
- If the base burns before the topping is ready, check the cooking surface with an infrared thermometer and let it cool before the next pizza. There is no separate bottom-heat control.