So the opportunity to try out the newest addition to the range – the Gozney Arc Lite – was a 100-percent yes from me! With its slick branding and edgy design, the new, more compact, lightweight model is perfectly suited to a courtyard-sized set up like mine.

With advice from Gozney’s tips and tricks to “practise on family first” before throwing a pizza party, I popped it in the car and took it on a weekend adventure to my parents’ farm for a warm-up. There is definitely an art to making pizza, and practice makes perfect, so I was prepared for a learning experience. I did read that I’d probably burn my first couple of attempts, so that took the pressure off a little.

Tools of the trade

I was armed with all the gear and not very much experience. Necessary tools and accessories to make it the ultimate experience included Gozney’s just-add-water Classic Dough Mix, a pizza cutter and even a cool infrared handheld thermometer (as the Arc Lite doesn’t have a built-in temperature gauge). Gozney’s Venture Placement Peel and Venture Turning Peel – two handy paddles – soon become my left and right hands. I highly recommend these two items over anything else; I don’t think you can go about this without them. Add to cart!

Choosing recipes from the Gozney Pizza Volume 01 cookbook, I went with the classic Neapolitan style margherita (pg 114) for the kids and a meatball & cavolo nero (p 126) for the adults. I was inspired by the simple tomato sauce recipe (p 82) for blitzing tinned, whole peeled tomatoes, but also added garlic cloves, anchovies, dried oregano and tomato paste for some extra flavour (as recommended by delicious. Food Director Lucy Nunes). Pepperoni with ricotta, honey and chilli crisp was another favourite topping I later discovered. The cookbook is a worthwhile investment – it’s a valuable guide to pizza dough, sauces and toppings, with recipes for other Gozney oven creations that go beyond pizza (I’ve since done roasted seasonal peaches and strawberries for sweet options too – yum!).

Related recipes: Level up pizza night with our 20 favourite pizza recipes

Credit: Supplied

All about that base

The dough is a crucial part of pizza making. The Gozney mix needs 2-4 hours to proof, but you can also grab some dough from your local pizzeria. I’ve since tried supermarket dough balls (rest for an hour at room temperature), which I prefer over pre-made bases, as they feel more authentic and require that therapeutic handmade process using your rolling pin. But I plan to advance to making my own dough when I’m feeling more confident! Also, I recommend you keep semolina flour on hand (and on bench) to prevent sticking, and to help the dough move from benchtop to hot pizza stone. 

Timing matters

I’ve learned that timing is important, too. Work at a steady pace. Don’t leave your dough rolled out for too long, while you’re enjoying a vino with friends or looking into your fridge figuring out what toppings you want to add. Maybe it’s been too humid lately, but the dough can get sticky and you may struggle to get it off your placement peel if you leave it sitting around. Store-bought bases are more forgiving when left out for longer, but it’s so much more authentic when you’re working with your own dough. 

Try to have your recipe prep done in advance. Then, when your guests are ready to eat, roll out one base at a time (or set up a production line if everyone wants to have a go, but avoid a bottleneck situation), load toppings and then launch your creation into the Gozney.

Using the Gozney Arc Lite

The Arc Lite dial has two easy temperatures, depending on the type of base and toppings: red for high flame quicker cooking and thin bases, and blue for slower cooking and thicker bases, so you don’t burn the toppings. The oven takes hardly any time at all to heat up. It was magic! I measured 411°C on my temperature gun. Then, it was literally 90 seconds or so and a couple of turns inside before I was pulling out a sizzling hot, bubbling beauty. Impressive. Efficient. And definitely Insta-worthy. (At least my later ones were! I do admit, my first couple rolled off the placement peel paddle and turned into something resembling a calzone…) 

Credit: Supplied

Gozney Arc Lite tips and tricks

Nail your set up

Make sure your Gozney Arc Lite is set up in a place you can easily access regularly, to keep the convenience of your pizza journey alive. It’s going to become your latest addiction/obsession, like it has for me! As soon as you’ve started using it, you’ll already be planning your next excuse to use it, locking in dates with friends and family to show it off as often as you can. It’s so effortlessly quick, easy and mess-free compared to traditional woodfired ovens. Most importantly, set it up in a safe environment, eg, not near anything combustible. She gets HOT.

Quick tip

Check you have the newer LCC27 gas fitting (post-2021) before you start – I had to make a Bunnings run to update my older gas bottle before I could get cooking.

Watch out for the dough mix instructions

The just-add-water dough mix says “add in 1 packet of yeast”, but it’s actually already included in the bag. If you’re umming and ahhing like I was or are tempted to add yeast from your pantry, don’t.

Practise and plan

Don’t try to use your Gozney Arc Lite for a party without a few practice runs first. You’ll want to be comfortable with the set-up and cooking process, have trialled your dough and timing, got all your tools in order and done your food prep ahead of time, so you’ll be ready to debut your oven with finesse. Use hungry family and friends as your guinea pigs, and manage their expectations about being part of the experimental phase if you’re just starting out like I am. It might be messy to begin with. I told my family to embrace the Italian concept of ‘bella brutta’, which translates to ‘beautiful ugly’ and is used to describe something that may be visually imperfect – perhaps with charring, blistering or irregular shapes – but that is beautiful in its raw, unpolished deliciousness.

Credit: Supplied

It’s an artful experience, and I’m all for encouraging creativity and making it a social affair everyone can get involved with and share along the way. Cooking is all about enjoying food with others, and the Gozney Arc Lite really draws everyone together. Cooking with fire just makes it that much cooler. The aesthetic of this pizza oven is so sexy; you and your guests will be gazing into the flame, under its spell. The large flame that arcs over the roof of the dome is something you can’t unsee. And what comes out tastes and looks just like something I’d order in, if not better! 

I couldn’t be more proud to show off this little baby and can’t wait to try out more recipes. I’ve already inspired a few keen home cook friends to join the Gozney Arc Lite community, and I highly recommend it to anyone who is thinking about expanding their outdoor cooking repertoire. 

Jump on to Gozney.com and treat yourself. Make sure you don’t forget the must-have accessories, too. Buon appetito! 

The Gozney Arc Lite is dropping today, March 3, 2026.  At $649, it’s Gozney’s most accessible entry point yet, sitting alongside the flagship Arc ($1,119) and Arc XL ($1,499)

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