Gozney: Making restaurant-quality Neapolitan pizzas at home

2^nd December 2024

Food & Travel Desk

Food & Travel Desk

2 December 2024

We’ve all seen how the Neapolitan pizza craze has invaded our streets. Once, people had to hop on a plane to Naples to enjoy amazing pizza. Now, there’s a proper pizzeria in every neighbourhood of London and, increasingly, across the UK. But what if the next hottest pizzeria in the country could be your own home?

With a regular electric oven, it’s just not possible: the type of heat and the maximum temperature simply aren’t enough. You need fire, you need stone, and you need over 400 degrees Celsius. Gozney has come up with the perfect solution: a lineup of incredible ovens, especially the Arc series, which not only performs exceptionally well but also has a design that sets it apart from the competition. In architecture, buildings look better not only because of their shape but also because of the quality of their materials. That’s why the Arc is so beautiful – each part, every coat of paint, every detail is of an incredibly high standard.

But what if it’s just a pretty appliance that doesn’t deliver in the kitchen? To clear any doubts, we decided to test it ourselves.

First things first, we prepared a classic pizza dough: 1 kg of flour, 65% water (650 ml), two tablespoons of salt, and 20 grams of fresh yeast. We kneaded it and let it rise for about 8 hours. Then we formed seven dough balls of about 220g each.

The oven runs on propane from a standard patio gas bottle and, of course, it must be operated outdoors. It can be placed on a table or, as an accessory, you can get a dedicated stand. Once turned on, it took about 20 minutes to exceed the 300-degree mark, at which point we tried our first pizza – a classic Margherita (using Mutti canned tomato pulp and Galbani mozzarella) – with excellent results. But we wanted to go fully Neapolitan, and 10 minutes later the oven was over 450 degrees, the optimal zone for the most classic style of pizza.

At this temperature, and with a nicely risen dough, it’s a matter of sliding the pizza in with a peel, turning it twice in the span of 30 seconds, and in less than a minute it’s out and ready: with an amazing cornicione (the crust), perfectly cooked toppings and, most importantly, a taste never before experienced at home.

The Arc starts at £539, with a larger version (for 16-inch pizzas) called the Arc XL at £719. It’s also stocked on Amazon, which means next-day delivery is guaranteed. There’s an even more expensive model called the Dome that works with both wood and gas, but we find that unnecessary. The beauty of this little gem is that it’s so easy to fire up. In about 20 minutes, you can start cooking absolutely incredible pizzas.

The way it works so well is that it features lateral rolling flame and a proprietary burner system that distribute heat evenly. The result is consistent, high-temperature cooking. The intuitive flame control and its two-layer insulation with a thick stone floor ensuring heat retention make achieving restaurant-quality pizza quite easy.

For those seeking something truly unique, Gozney has partnered with Hedley & Bennett on a limited-edition collection of Arc XL ovens. These models combine Gozney’s technical innovation with Hedley & Bennett’s striking colour palettes, appealing to professional chefs and passionate home cooks alike. Accessories such as stands, mantels and covers are also available, and each Arc oven is backed by a five-year warranty.

Food Desk

For further information and to shop visit the Gozney website here.