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My Roccbox
Registrace 26. 03. 2015
This channel will strive to provide excellent content related to the home pizza maker...regardless of the oven you use. From dough making to baking and everything in between...as well as product reviews, tips and techniques.
Roccbox cleaning
How to clean your Roccbox stone, stainless front and silicone cover.
zhlédnutí: 3 720
Video
Manuel Schütz - compilation of 3 fast catch boomerang attempts
zhlédnutí 1KPřed 4 lety
Added some timer overlays for those that are curious. Not a match of the official times as my overlay only had .02 second accuracy. But you get the idea. No infringement intended...let me know if you want a copy or want me to remove. Recorded official times were 14.84, 14.75 and 14.07.
How to safely clean your Roccbox
zhlédnutí 2,6KPřed 5 lety
Grab some 91% isopropyl alcohol, paper towels and a few other supplies and you can have your Roccbox looking like new again. NOTE: I do not recommend the use of SOS pads, Brillo pads or Scotch Brite scouring pads...they can damage your stainless front's finish. NOTE: I do not recommend using carburetor cleaner, brake cleaner or other harsh petroleum-based solvents. Over time they will break dow...
20 Minutes from Flour to Pizza with the Roccbox
zhlédnutí 2KPřed 5 lety
A basic boring real time video about the 20 minutes of active time it takes you to make some of the best pizza you've ever had. I'll post a better version soon that measures the salt correctly (I used only 4.2g instead of 24g) and uses fresher flour that hasn't dried out skewing the hydration. The good news is if you follow my directions, your pizza will be much better than what you see here! :...
Supercharged Roccbox
zhlédnutí 3,3KPřed 6 lety
Messing with the 0-10PSI adjustable regulator on the Roccbox home pizza oven. You can find the regulator on Amazon. Oven is from Roccbox.com. In the US you can also get it at williams-sonoma.com or in the UK at butlerphillips.co.uk
But what if we have used corn flour to make our launches easier… How do I clean my stone then?
High heat is all that is needed for the stone. Pyrolytic cleaning will do the rest.
Hey, can you dm me on Instagram how to do it (colinspizzas) would appreciate that !
This is what i was looking!!! YOU ARE TH E BEST!! THANKS.
Thanks Julian glad you liked it.
how far open do you use your 0-5 regulator? i have one on my roccbox too
From the fully closed position I turn it perhaps 3/4 to 1 1/4 turns I think ?? Not very much. The key is to have it at a good setting while lighting your oven. Too low it won't light. Too high it won't light. Get it in a position that approximates the stock flow and you'll be great. Then you can adjust up or down from their to get the flame size you desire.
But my stone is “all” black. Can I clean this?
Yes. Just place flame on high for about an hour. It will clean right up.
👍
Nice! Do you always use this 0-10PSI regulator with your Roccbox? Has it ever caused a problem with the Roccbox? Roccbox handles it ok? If it's ok it must allow you to use your Roccbox well into the colder seasons!
David T I now use an aftermarket regulator on all my ovens. I prefer the 0-5psi version just because the adjustment is not quite so touchy. I’ve noticed that both seem to require you to turn them down a bit after the oven starts warming up. I have always used my oven year round from temps down to -10°F (-25°C) and never have had any issue with either the standard regulator or these higher pressure ones. I am pretty sure you could damage your oven if you overdo it (thus all my warnings in the video). I also cover my oven from rain and snow to reduce moisture and if I have any doubt about dryness, I will pre-heat at a lower flame. I use them for the slightly faster warmup time but more for the ability to get a fuller, rolling flame over the roof of the oven which seems to also provide slightly more even heat from front to back. Other benefit is you can dial your flame back to little more than a flicker when you want to drop your temperature down low.
Been meaning to do a real time mixing, balling, making and baking video for a while...kind of a beginner primer on everything it takes to make your dough and pizza with only a few edits...just like if you were watching the whole process in person. I remember how nervous I was to make my first batch of dough by hand so hopefully this helps someone out. No commentary, no music, just boring ticker tape tips scrolling across the bottom of the screen as everything happens. 🤣 But if you've got 20 minutes, I think you'll realize afterward that you've got this...it ain't that hard. Of course, I filmed this, edited it, knowing in the back of my head that something was totally messed up. Took me until reviewing the video and my PizzApp+ notes to actually realize what I had screwed up! 🤓 I measured 4.2g of salt instead of 24g of salt...so along with my flour being overly dry, my dough was even stiffer from the lack of salt. It was not very good after the first day but then it kicked in and was quite spectacular on about the 3rd day (60hrs). Kinda felt like Chris Farley hitting myself in the head saying, "Stupid!!" for all my dumb decisions...but that's just kinda my life. 😂 I'll probably delete it and replace it with something better at some point...but for now at least, enjoy.
Come on man, cook us a "full on INFERNO" pizza!!!