The Gozney Arc is a sleek, stylish, elegant pizza oven. Designed for beginners and pizza pedants alike, you'll want a slice of what this has to offer in your garden this summer. Trust me.
My family runs a wood-fired pizza business, which means I’ve been twirling dough and spreading tomato sauce longer than I’ve been doing, well, just about anything. Whilst it does mean that I’ve eaten more pizzas than my GP should know about, it also means that I know who and what makes the best pizza ovens on the market. And Gozney sits at the top of that list.
We have always used their commercial models for the business, so when I started looking into their domestic, smaller pizza ovens, I was thrilled to come across the Gozney Arc. Perfect for cooking a couple of pizzas in the garden on a Friday, the Gozney Arc is every pizza chef’s dream. I should know, I live with them all.
Gozney Arc Specifications
Who would the Gozney Arc suit?
Pizza ovens come in a vast range of different shapes and sizes, but the Arc strikes the perfect balance of looking sleek and professional enough for the design-conscious, but it doesn't go overboard with size. You can pair it with a pizza stand to create a dedicated pizza nook, or tuck it away when space is tight.
The Arc's 14-inch dome can cook one 12-inch pizza at a time, which is typical for a home oven. What's impressive is that this can churn out pizzas in just 60 seconds — one of the fastest, most consistent models out there. I've used this to feeds a family of five for the last year, and I’ve hosted nine-person pizza nights with no issues. With a smooth setup, prep station, and a slick operation, there’s only about nine minutes between the first and last pizza (can you tell that I'm part of the business?).
Another great feature of the Arc is that runs on gas or wood, which is why I recommend it to beginners. Gas is easy to control and delivers perfect results every time. Wood adds smoky flavour, but honestly, my gas-fired pizzas were just as good — sometimes better — than the wood-fired ones. And in my house, we know our pizza.
Unboxing the Gozney Arc
When you have a pizza oven coming, you’ll want a bit of warning to ready your muscles and clear the decks. Gozney nails the delivery experience. I got regular updates, and the friendly driver helped me get the four compact boxes into place. You might think that they look too small to house your precious oven, but the weight quickly confirms there is a serious pizza — sorry — kit inside.
Despite that heft, the Arc is surprisingly manageable to move around solo if you're strong, or with a second pair of hands if not. Setup is smooth, thanks to Gozney’s clear instructions and all the included accessories: thermometer, gas hose, burner guard, tools, and manual. Just note — you’ll need to supply your own gas or wood.
You can bundle in extras at checkout. I went for the pizza oven stand since I don’t have a suitable surface outdoors, and honestly, it’s worth it—sturdy, good-looking, and a perfect fit. I also recommend the Arc Case for added protection if your oven will live outside, and don’t skip on the placement peel and turning peel. They’re essential for handling pizzas safely (my brother's burnt arms and singed hair is all the impetus you need to steer clear of trying any alternatives).
As for the apron, cutter, and skillet—those are nice-to-haves. They’re on my wishlist, but not essential unless you’re going full pizzaiolo. Just be warned: it’s easy to spend a lot of dough before you've even made any.
What is the Gozney Arc like to use?
Getting this set up and ready to use is simple, although I’d recommend having a couple of people on hand. You remove the blue tags, guide the some into place on the base and connect up the gas. If you are really strong, you could do this on your own, but it helps to have some seeing eyes around.
It took me just under fifteen minutes to get everything in place, which is quick for a pizza oven like this. Once you've done that, Gozney recommends leaving the gas going for half an hour. This is only something you need to do for the first time — it gets heat through the oven, but also burns off anything that might have settled in transit. On the outside of the oven, you’ll see a handy temperature gauge. In an ideal world, you’ll get the oven up to 350°C for cooking. The Gozney Arc surpassed this at the thirty minute mark on my timer, so I could get cooking right away.
Test 1: pizza
Of course, my first test for any pizza oven is making pizza. I actually tested the Gozney Arc a year ago, and since then I’ve made quite literally hundreds of pizzas in it. It’s never let me down. Whether I’ve loaded up toppings—veggies, meats, or kept it classic with a marinara—the results have been consistently excellent: evenly cooked bases (look for those leopard-print speckles) and perfectly done toppings.
Coming from a pizza family, I treat home pizza making like a scaled-down version of the business — same standards, same expectations. So here’s what a typical pizza night looks like for me. I use 8 oz dough balls, rolled into a 12-inch base, topped with tomato sauce and a blend of mozzarella and cheddar. Purists might protest the cheddar, but it bubbles and browns beautifully in the oven — it's too good to skip.
Before launching, I dust the placement peel generously with flour, then build the pizza directly on it. When cooking your pizza, slide it into the middle of the oven dome — that gives you room to turn. After 30 seconds, the crust lifts just slightly off the stone and starts to bubble — that’s the sign it’s cooked enough to rotate. I use the turning peel to spin it 45 degrees at a time until all the edges are golden. It’s that simple, and that satisfying.
The first pizza I ever cooked in the Gozney Arc took 63 seconds—but I’ve made them in 50, and slow-cooked a few in 90. It all depends on the temperature. Ideally, I aim for around 60 seconds; any faster and you risk missing that perfect melt and full heat-through on your base and toppings.
I don’t like to over praise my own pizza, but these were perfect. I had the whole family gathered around for the first test — allegedly to help, but really just intrigued by the mini version of the massive commercial oven we’ve all grown up with. After eating far too much, the consensus was clear: the Arc delivers. Crisp bases with fluffy centres, bubbling cheese, and veggies that were hot and well-cooked yet still had a bite. We couldn’t think of a single way to improve them — other than making more.
What’s great about the Gozney community is how proud everyone is of their creations. Their website is packed with recipe inspiration — Neapolitan, deep dish, American-style, and everything in between. It's a pizza lover’s cookbook in the making, and it just shows how versatile the Arc really is.
Test 2: calezone
Now, I know lots of people like a calzone, but I've never thought that they're anything close to pizzas, especially in a small oven. At these temperatures and dimensions, it's hard to keep the outside from burning whilst the inside cooks though. However, for the purposes of product testing, I made a few of these.
Using the same 8 oz dough ball, I filled the calzone with vegetables and cheese. I slid it into the oven with my peel and turned the oven down to 290°C , because the first calzone that I made burnt on top.
At a slightly lower temperature, the calzone cooked really well. The dough crisped up on the outside and after just under four minutes, all sides of the calzone were golden brown and spotty.
Cutting into it, the calzone was piping hot. My cheese had melted, the vegetables were hot, and the dough was crisp on the outside and soft on the inside. I still needed to trim some dark parts off the top of the calzone, because they were on the burnt side of golden, but aside from that, this was delicious.
Test 3: roasted vegetables
There are lots of delicious dishes that you can cook in a pizza oven and Gozney's website will show you just a snapshot of what's on offer: think nachos, burgers, roasted artichokes and tarte tatin. I thought I would start simple with my second task, so I tray roasted some vegetables.
I quartered some onions, halves peppers and drizzled them in olive oil with some salt and pepper. I put them in my deep dish and slid them into the oven at 250°C. I checked on them at three minutes and could see some bubbling, but they needed another couple of minutes. After that, they were steamy, crispy and the skins were falling off the pepper flesh. My onions were still quite firm, but soft through to the centre and still delicious.
Test 4: brownie
Before you raise an eyebrow, yes, you can make brownies in a pizza oven. I used Gozney's peanut butter brownie recipe and made them in a simple brownie tray. You'll need to cover them with foil and turn the temperature down to 275°C. The tray took just twelve minutes to look crispy and then a few more minutes to cook through. Within fifteen minutes, I had brownies with a glossy, crispy top and a gooey, dense inside. I had eaten a lot of pizza, but I certainly made room for a slab (or two) of brownie.
Cleaning and maintaining the Gozney Arc
What you have to accept is that your pizza stone can't stay pristine. In fact, it'll scratch and burn almost as soon as you use it. These battle wounds are marks of pride, love, and some seriously fun pizza parties.
I'd recommend giving your oven a sweep once it's cool so that your flour and any stray crusts are taken out of the oven, but avoid using detergents. When these burn with the gas, you won't know what you're baking into your pizza.
I have seen some determined cleaners remove their pizza stones for a thorough clean and rinse, which you are more than welcome to do. It's hard work, but avid cleaners don't mind the effort.
You'll be pleased to know that in the full year that I've had the Gozney Arc, the outside has remained pristine. I have an oven cover, which protects the oven from the elements, but you need to wait for the oven to cool before you put this on. It's worth being fastidious here; it'll pay off in the long run.
How does the Gozney Arc compare?
The picture above looks identical, but it's not. This is the Gozney Dome S1. It's bigger, but that doesn't mean it's better, just better for some. As someone who’s tested both the Gozney Arc and the Gozney Dome S1, I can confidently say they each have their strengths – but they cater to slightly different kinds of cooks. The Arc is compact, sleek, and fast – it’s ideal for those who want to whip up Neapolitan-style pizzas without taking up too much space. It’s plug-and-play, heats up in minutes, and is incredibly user-friendly. The Dome S1, on the other hand, feels like the serious chef’s choice. It’s bigger, heavier, and more versatile – think slow-roasted joints, smoked meats, and multi-layer cooks. If you’re after a statement piece for your outdoor kitchen and love experimenting with different cooking styles, the Dome S1 is the one. But if pizza is your passion and you want simplicity with style, the Arc hits that sweet spot.
Should you buy the Gozney Arc?
If you're anything like me and want a pizza oven that delivers serious performance without the faff, the Gozney Arc is absolutely worth it. It’s stylish, compact, and cooks restaurant-quality pizzas in under 90 seconds – what more could you want on a Friday night?
Sure, it's an investment, but if you're regularly firing up your oven for friends, family, or just because you're craving the perfect margherita, the Arc more than earns its spot in your outdoor space. It’s let me take the commercial Gozney experience home and, given that we are a pizza family, I won't be looking back.
How we test
I've taken it upon myself to test all the best pizza ovens. When I was 13, my family started a pizza business using Gozney pizza ovens and we still run the business now. I calculated the other day that I've cooked nearly 250,000 pizzas in my life, which I like to think makes me more qualified than the average Joe.
With my commercial experience, I can put pizza ovens through their paces. I know what makes the perfect pizza oven, I know where to compromise and where you can't afford to skimp and I pack all my reviews with that experience. I test pizza, calzone, roasted vegetables, and various bakes to give you a good idea of how versatile and powerful your pizza oven will be. If you want a slice more information, please don't hesitate to email me. I'm always happy to talk about pizza.
