Tuned for Gozney Arc XL

Dough calculator · fire plan · field notes

Build tonight's dough.

Choose a researched style, scale it to your bake, and get a practical formula tuned for the Gozney Arc XL.

Your bake

Scale from one test bake to a crowd.
The Arc XL accepts up to a 16-inch pie.
Ingredients scale to this weight. Changing size restores the suggested weight.
270 g for 12" round

Close to the suggested weight: a thin centre with enough dough to shape a raised Neapolitan rim.

Compared at the same size. Hydration, proofing, shaping and oven heat also affect the result.
Fermentation temperatureAt the default: Peddling Pizza’s 24-hour schedule. Other durations are estimates.
Ball weight270 g
Room proof24 hours
Fine-tune formulaHydration, salt, temperature & time
62%

Balanced hydration for stretch, structure and a light finished crust.

3%
0%
0%
24h

Starting point: 24 hours. Other durations use an estimated yeast adjustment. Cold time excludes the initial rest and final warm-up.

18°C

Peddling Pizza’s 24-hour table uses 1g fresh yeast per kilogram of flour at 18°C. Instant yeast uses one-third that amount.

02 / Arc XL fire plan

Heat with intent.

The Arc XL has room to work, but its side flame still rewards deliberate placement and frequent turns. Use an infrared thermometer on the launch zone, not the display alone.

01

Stone target

430°C / 806°F
02

Flame

High, then turn down after launch
03

Bake

60–90 seconds
04

Position & turn

Centre-left of stone. First turn at 25 seconds; then often.
ARC XL NOTE

Let the stone fully recover between bakes. For longer New York bakes, keep the flame low and work in the front half so the base and top finish together. Bake times are starting points for the suggested dough weight. Lighter balls can cook faster; heavier balls may need longer on a lower flame. Check the underside and centre rather than relying on the clock.

03 / Mix to launch

Neapolitan
field method

A 24-hour room-temperature schedule keeps the process compact. Watch the dough, not only the clock.

  1. 01

    Add most of the cold water and the fresh yeast (or the listed instant alternative, not both) to the mixer. Add the 90/10 flour blend and mix slowly, gradually adding more water while reserving roughly 40g per kilo of flour.

  2. 02

    When the dough reaches about 19°C / 66°F, add the salt and remaining water. Continue mixing to a final dough temperature of 23–24°C / 73–75°F; use temperature rather than a fixed mixing time.

  3. 03

    Rest in the mixer for 10 minutes, give it one or two slow turns, then fold it into a smooth, tight ball.

  4. 04

    Cover and bulk-ferment for 10 hours at 18°C, then divide into 270 g portions. Rest 5 minutes and form tight balls.

  5. 05

    Cover the balls and ferment for another 14 hours at 18°C. Once puffy and relaxed, open by hand to 12 inches, leaving the rim intact. Top lightly and launch onto the fully heated Arc XL stone.

  6. 06

    Watch the pizza throughout the bake. Turn once the base sets, around 20–30 seconds, then frequently, until the rim is coloured and the centre is cooked.

04 / Recipe research

Recipe foundations,
practical adaptations.

There is no single “best” dough for every fire. We chose formulas for authority, repeatability and how naturally they translate to the Arc XL.

PEDDLING PIZZA

24-hour Neapolitan foundation

Adam Atkins’ direct dough, 90/10 flour blend, fresh yeast table and 10-hour bulk plus 14-hour ball proof. Other durations and the cold method are adaptations.

KING ARTHUR

New York style foundation

Bread-flour dough with a one-hour initial rest followed by an 8–10 hour ball proof. Our cold schedule and mixer sequence are adaptations.

ARC TECHNIQUE

Managing a live-fire bake

Watch the base, turn frequently and adjust the flame as the pizza bakes. Oven conditions and dough thickness affect timing.

Formulas are practical adaptations for home pizza making, not certification recipes. Flour absorption, room temperature and dough temperature still matter — use the numbers as a strong starting point and keep notes.