Gozney Arc XL 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 most complete single-burner gas oven in Gozney's lineup — a 16-inch stone, built-in stone thermometer, and the lateral burner system all in one unit. Preheats realistically in 35-45 minutes to a usable stone temp, not the 20-minute claim in marketing. At 26.5 kg it stays on the patio.
- 16-inch stone gives real maneuvering room for a 13-14 inch pizza
- Built-in stone thermometer reads actual cooking surface temp — no separate IR gun needed
- Lateral burner produces even, rotating heat with fewer cold zones
- Ceramic-coated steel construction is durable and weather-resistant
- Comes pre-assembled — out of the box and cooking same day
- Genuine preheat to 400°C+ stone temp is 35-45 minutes, not the advertised 20-30
- 26.5 kg rules out casual portability — plan a permanent or semi-permanent spot
- Gas only — no wood burner option exists for the Arc line
- The shell holds heat. You still have to turn. The flame sits to one side, not over the pie.
- Give the deck the full 30 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.