Gozney Arc XL recipes center on pizza dough, with a few meat and vegetable dishes cooked on a hot stone. The recipe index on Gozney’s US site is long, but only some pages give a dough ratio, a bake setting or an oven name, and this guide covers those pages.
Most Gozney Arc XL recipes do not name a model in their method steps. Some name a Dome or a Roccbox instead, so treat each temperature as the brand’s stated setting and confirm it against your own Arc XL manual.
Gas ovens carry fire and carbon monoxide risk. Follow the Arc XL manual and your local gas rules before every cook.
What you can cook in a Gozney Arc XL, according to Gozney’s recipes
Gozney Arc XL recipes cover pizza, pan pizza, flatbread, meat and a few non-pizza dishes such as salads and desserts. The first page of the recipe index lists 18 recipes and articles, from Salmon Traybake to New York Style Pizza Dough.
Grouped by how they use the oven, the recipes on that first page include these types:
- Pizza and dough: Classic Pizza Dough, Neapolitan-style Pizza Dough, Pan Pizza Dough, New York Style Pizza Dough, Marinara Pizza, Zucchini Pizza, Buffalo Chicken Pizza and Pizza Pinwheels.
- Meat and seafood: Wood-Fired Meatballs and Charred Sea Bass Tacos.
- Vegetables and traybakes: Vegetarian Halloumi Traybake, Sheet Pan Chicken Fajitas and Salmon Traybake.
- Bread and sweets: Barbari Bread, Wood-fired Banana Bread, Cinnamon Buns and Apple Cobbler.
Only some of these pages name the Arc XL. Some dough recipes list it under equipment, and the rest name a generic pizza oven or no oven at all, so the list shows what you can cook, not which model each one was tested on.
Gozney Arc XL recipes for dough: classic, Neapolitan and pan
Among Gozney Arc XL recipes, the Neapolitan-style dough uses 1,000 g of ’00’ flour, 600 g of cold water, 2 g of dry yeast and 30 g of salt, which works out to 60 percent hydration, according to Gozney’s Neapolitan-style pizza dough recipe.
That recipe yields six balls of 260 g each, enough for 11 to 12 inch pizzas. The dough rests 3 to 4 hours at room temperature, then 30 minutes to 1 hour as shaped balls, then 24 to 48 hours in the fridge. The page says to take the balls out 3 to 6 hours before baking, because the exact time depends on room temperature.
For a non-Gozney comparison, see this Neapolitan pizza dough recipe. The classic dough is a close cousin in the Gozney Arc XL recipes list. It uses 1,000 g of flour, 600 g of water, 2 g of yeast, 25 g of salt and 25 g of olive oil, and makes four 350 g balls for 14 inch pizzas or six 250 g balls for 12 inch pizzas. The page also offers a same-day route: proof the balls at room temperature for 8 to 10 hours and bake that day.
- Neapolitan-style: 1,000 g ’00’ flour, 600 g water, 30 g salt, 2 g yeast.
- Classic: 1,000 g flour, 600 g water, 25 g salt, 25 g olive oil, 2 g yeast.
- Pan: 900 g bread flour and 100 g semolina, with 150 g poolish added.
The pan dough also takes 700 g of water and 50 g of olive oil. The same page lists baker’s percentages of 84 percent bread flour, 9 percent semolina and 65 percent water, which is a useful reference when you adjust a home batch.
Pan pizza on the Arc XL: the 330C stone step
Among Gozney Arc XL recipes, the pan pizza method bakes the dough in a 10 inch square pan, and it asks for a stone floor of 330C (625F) before the topping goes on, according to the Gozney pan dough recipe.
The steps run in a fixed order, so keep the flame and the door in the right position at each one:
- Par-bake the shaped dough with the flame off and the door in place, 2 minutes, then rotate 180 degrees and bake 2 more minutes.
- Relight, then preheat the stone floor to 330C (625F).
- Top the pizza, turn the flame off, slide the pan in and bake 4 minutes with the door on, rotating after 2 minutes.
- Remove the door, turn the flame to high and rotate for a couple more minutes for color.
Of all the Gozney Arc XL recipes, the pan recipe lists the Arc XL under recommended equipment in its Arc XL Essentials Bundle, but the baking steps do not name a model. The 330C figure is the only baking temperature the page gives, so use a thermometer to confirm the stone, not the flame setting.
Gozney Arc XL recipes beyond pizza: zucchini pizza and meatballs
Among Gozney Arc XL recipes beyond dough, zucchini pizza and wood-fired meatballs both list a 400C (750F) oven setting, though neither names the Arc XL in its method.
The zucchini pizza recipe makes two pizzas from two dough balls of about 250 g each, topped with 400 g of lemon stracciatella, 200 g of aged loaf mozzarella and 100 g of torn mozzarella. The page says to preheat so the stone heats evenly, then turn the pizza often until the crust rises and chars.
The bake time is not consistent on that page. The recipe header says 5 to 6 minutes, while the method says 2 to 3 minutes, so watch the crust color rather than the clock on your first cook.
The wood-fired meatballs are made from pork and veal mince, with sauce added later. The method uses a cast-iron pan: cook the meatballs 5 to 6 minutes, then add the sauce and return the pan for 2 to 3 minutes. The page lists 15 minutes of prep and 10 minutes of cooking.
Marinara pizza: the Dome and Roccbox heat profile
Gozney’s marinara pizza page, listed beside the Gozney Arc XL recipes, sets a three-step heat profile of 500C (900F), then 430C (800F), then 480C (890F), a high-medium flame for good spring, according to the Gozney marinara page.
The heat profile above is the main fact to take from that page, since the oven changes setting during the bake.
The page names only the Dome and the Roccbox, not the Arc XL. Use the profile as a Gozney reference, then check the Arc XL manual before you run the same steps on this model. For recipes written around the Roccbox itself, see Gozney Roccbox recipes. A different oven may need a different setting.
Timing and proofing: what the recipes leave to you
The Gozney Arc XL recipes lean on Gozney’s proofing guide, which says pizza dough can rest at room temperature for anywhere from 1 to 24 hours, and it describes 24 to 72 hours in the fridge as the cold-proof range.
The guide suggests 24 to 48 hours in the fridge as the better range, with about 2 to 3 days as the optimum before dough starts to deteriorate. For a ready test, the dough should about double, and a gentle knuckle press should spring back slowly and leave a small indent. Read the full Gozney Academy proofing guide before you plan a multi-day batch.
- Knead, then rest the dough one hour before refrigerating.
- Divide and ball the dough, then let the balls sit about 2 hours before baking.
- Check the ready test rather than the clock.
The Gozney Arc XL recipes leave the room temperature and the fridge timing to you, because both depend on your kitchen. A separate guide on how long to proof pizza dough goes deeper on timing. Use the ranges above as a planning window, not a fixed schedule.
Gas and safety basics before any Arc XL cook
Gas models need the manual’s setup and shutdown steps more than any of the Gozney Arc XL recipes do, so read the Arc XL manual before the first cook.
The Gozney Arc XL recipes here do not cover gas setup, regulators or hose checks. Follow the manual for setup, leak checks and shutdown, because this guide does not explain how to switch an Arc XL to a different fuel type, so use the manual and a qualified installer for any fuel question. The guide on natural gas on the Gozney Arc XL covers that fuel question, and the Gozney Arc XL manual guide explains what the manual lists.
Frequently Asked Questions
Does Gozney publish recipes written for the Arc XL?
Gozney’s recipe pages, including the Gozney Arc XL recipes covered here, mostly do not name a model in the method. The Arc XL appears in the equipment lists of some dough recipes, while some other pages name a Dome or Roccbox. Read each recipe’s equipment section before you assume a setting applies to your model.
How long does the Neapolitan dough need before baking?
Among Gozney Arc XL recipes, the Neapolitan-style dough needs 3 to 4 hours of bulk rest, 30 minutes to 1 hour as balls, and then 24 to 48 hours in the fridge. Take the balls out 3 to 6 hours before baking, since room temperature decides the exact time.
What temperature does the zucchini pizza use?
The zucchini pizza recipe says to preheat the oven to 400C (750F) so the stone heats evenly. Its header and method disagree on bake time, 5 to 6 minutes against 2 to 3 minutes, so check the crust color during the bake.
Is the marinara pizza recipe written for the Arc XL?
The marinara pizza recipe names only the Dome and the Roccbox. Its heat profile is 500C, then 430C, then 480C, but you should confirm those settings against the Arc XL manual before you use them.
Can I switch the Arc XL between gas types?
This guide does not cover fuel conversion. Check the Arc XL manual for the gas type your model is rated for, and use a qualified installer for any change of fuel.
Start with the Neapolitan-style dough from the Gozney Arc XL recipes list, because its 24 to 48 hour fridge step fits a planned cook. Move to pan pizza or zucchini pizza once you trust your stone reading, and always pull quantities and times from the full Gozney recipe page before you cook.