Upgraded from a small electric pizza oven, which yielded great results, but this Gozney Arc XL took it to the next level.
by Winged89
18 Comments
LoveOfSpreadsheets
Lookin’ good! Can I ask why you don’t stretch and build right on the peel? Your technique is what I’m used to seeing with metal launch peels, I use wood and build right on it. Maybe it’s just preference, or maybe I’m missing out.
Rumi4
would be perfect if u put the basil after 😛
grapes1806
Was the base black after the cook? That looked like a bit of flour still on the peel
undersquirl
Beautiful!
Mobile_Aioli_6252
Very nice 👍
UseMoreHops
Advanced_Day6435
Pop those damn bubbles before you launch
Prestigious_Tax7415
How come no one ever seasons pizza with some pepper?
stirry
I’ll take 10 right now
Reallysy2
Gosh I miss working at a pizza shop. Although I was grossly underpaid
TypeJumpy9246
Where’d you get the wood block that you prep on? Looks awesome, btw!
HistoricalAd601
mateeee! what the fuck was that? Exquisite from start to finish.
jfmdavisburg
You surprised me!
shockwave_supernova
I wish I could shape dough that easily
Zen_Bonsai
It’s pecarino that’s the first cheese put in right? I never know how much I should use. I see that you put on a dusting, maybe I’ve been over doing it?!
I’m also unsure on how thick the dough should be. I kinda feel like mine has too much cornicione and too little base, as the pizza feels very floppy
nfc22
Was it cooked all the way? Looks like oven was only 400 degrees.
DBD216
Man, I wish I was that successful getting my pie on the peel like that.
18 Comments
Lookin’ good! Can I ask why you don’t stretch and build right on the peel? Your technique is what I’m used to seeing with metal launch peels, I use wood and build right on it. Maybe it’s just preference, or maybe I’m missing out.
would be perfect if u put the basil after 😛
Was the base black after the cook? That looked like a bit of flour still on the peel
Beautiful!
Very nice 👍
Pop those damn bubbles before you launch
How come no one ever seasons pizza with some pepper?
I’ll take 10 right now
Gosh I miss working at a pizza shop. Although I was grossly underpaid
Where’d you get the wood block that you prep on? Looks awesome, btw!
mateeee! what the fuck was that? Exquisite from start to finish.
You surprised me!
I wish I could shape dough that easily
It’s pecarino that’s the first cheese put in right? I never know how much I should use. I see that you put on a dusting, maybe I’ve been over doing it?!
I’m also unsure on how thick the dough should be. I kinda feel like mine has too much cornicione and too little base, as the pizza feels very floppy
Was it cooked all the way? Looks like oven was only 400 degrees.
Man, I wish I was that successful getting my pie on the peel like that.
Doesnt the basil go on after its cooked?