Roccbox Portable Pizza Oven - In Depth Review - From Setup to Cook
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- čas přidán 16. 08. 2019
- This is our review of the Gozney Roccbox portable pizza oven that can cook a Neapolitan pizza in less than 60 seconds. This stone floor pizza oven is unique in that it’s both wood fired as well as propane. Plus it’s portable! We take you through setup to cooking on both propane and wood, and even show you how it cleans up. Does it live up to the hype? Find out in this video.
Roccbox Pizza Oven: amzn.to/2HbAq7H
Roccbox Turning Peel: amzn.to/31QNhnP
(Amazon no longer sells the cheap turning peel we have)
Non-slip Silicone Pastry Mat: amzn.to/2TECpXb
Cheap pizza cutter that works very well: amzn.to/31MnUDr
Laser thermometer (Not the same as mine but close): amzn.to/2Ha3YlW
Double zero flour: amzn.to/2YZ4gar or amzn.to/2ZfuuRq
@pizza_jew Recipe: • Mike Fitzick makes piz...
Tom Lehmann (a.k.a. "The Dough Doctor) NY style recipe: www.pizzamaking.com/lehmann-n...
Just an FYI, on some of our reviews you'll see some Amazon links. As an Amazon Associate we earn a percentage from qualifying purchases. Thank you!
#gozneykitchen
#roccbox
#pizza - Jak na to + styl
“After 40 pizzas we got it right!” 😅 you guys should get an award for resilience!
It's probably like 400 now and we still mess it up.
What does it cost to buy 40 pizzas? $500? The oven is also $500. I think I'll spend $20 and get a couple really good pizzas.
@@Gruuvin1 Just guessing you don't know the difference between a homemade pizza that is cooked in the 800F-1000F and a store bought POS pizza.
@@DiffFamilyReviews I hope you read this. A good tip: Cut a couple squares of parchment paper and when you are shaping your pizza place it on the paper. You can even make them circular if you are worried about burning the corners. Easy slide. Leave it a bit longer on the side that is close to the opening so after a good 10-20 seconds you can slide it out so it won't burn and you are able to reuse for your 3rd pizza.,
Why reward someone for wasting food?
One of the most comprehensive, detailed reviews of the Roccbox I've ever seen. Small little details (like the best way to seat the burner, beware of larger turning peels, using less flour to prevent burnt taste, pros and cons of using the wood burner, and using a grill brush to clean the stone), are great tips that are often easily overlooked. Thanks for a great review!
Thank you for this detailed comment , and I’m glad you noticed!
$600??? You're just heating up dough. Amortize the cost per each pizza. How many per year...25??? After 4 years, 100??? That's still $6 oven cost per pizza. Too much, can build a similar one from scrap materials for under $50 or less.
@@alwayslearningthankyou2708 They've already made 400 pizzas. So it's even less. Anyway, I believe the key to this oven is that it's portable and uses two kinds of fuel. I could see someone using this at a picnic or maybe if they're really ambitious, camping.
Corn Meal on the Peel..
Have owned one for two years. Well worth it. Once you get the technique down and start making your own dough with fresh yeast and OO flour you will wonder why you ever ordered pizza from one of the chains. Yes, it costs $600 but for that “nickel more you get to go first class”!
Backyard catches on fire 🔥 ...
“Honey, what’s Pizza Huts number”
“It’s an amazing oven, I just don’t know what I’m doing “. My favorite line, I can relate. Who says pizza has to be round
Exactly!
It's nice to see parents getting their kids involved in cooking. Too many grow up with such little cooking experience that they'd probably end up burning water.
This would be gret to sell pizzas at tailgate parties, one minute to assemble the pizza, one minute to cook. Custom pizza in two minutes from order.
That's what i was thinking and if you know how to make a good pizza, youll make good money. The people who made this review wouldnt be able to do that because they cant even get the pizza into the oven without deforming it lol
Nice review. I've had my Roccbox since late 2017 and you hit all the points on its use and care. I particularly liked the video portions showing the interaction with the kids helping. Very heartwarming.
Thank you
Thank you SOOO much for your in depth review! I've been looking for an outdoor, portable pizza oven and after careful consideration the Roccbox looks like the one to get!
Thank you!
As far as flour I've done poolish and biga, but prefer poolish.
Caputo blue "00" is recommended for high ovens and red "00" for 500°F and below.
I use 1/3 red and 2/3 blue in both high heat ovens and the pizzas turn out excellent. I found a source in Naples who hinted towards the mixed flours that a lot of Italians use, but nobody seems to share.
Never mixed those two but maybe I’ll give it a try
Pro Tip: Do NOT use an emersion blender with tomatoes, use your hand and squeeze them. Blending the seeds can leave a very bitter taste, even with San Marzanos.
Can i punch them?
Cool thanks for the tip 👍
You need a food mill, to be honest.
@@notacyborg Food mill, ok. Hands with food prep gloves, 3 minutes, done and no implement to clean!
@@imstelios Wow. Honestly the first time I hear this, always wondered why italian pizzaiolos use their hands for that.
Thanks for the tip mate.
I love the fast & easy to understand knowledge that this guy give, really rare to find on youtube
I was not expecting a review as good as this. Thanks.
The production quality of this video is amazing. Better than it has any right to be.
You asked for cleaning suggestions and here is mine. I have both a roccbox for camping and a large "42" interior measurement" wood brick oven. The black soot easily cleans both the metal on the roccbox and the brick from the brick oven with "Mr. Clean's Magic Eraser."
Oh cool, I’ve got some Mr Erasers lying around.
Brilliant review!
very thorough. thank you for taking the time to think of all things to think about. also i enjoyed your pacing. it did not put me to sleep.
Thank you!
I ordered the pizza oven couple days ago. one of the best reviews for the product I've seen. thank you.
Glad it was helpful!
You have the best review I have seen on the rocbox on youtube. It is also the most honest! I just got mine and I love it. I had the first pizza sticking like you and stone is completely black so it is good to know froM your forty attempts it hasn’t gone off :) thank you!
Thanks
Oven is good, main problem with this oven is it's too small, especially when you're trying to "dome" to cook the top of the pizza, the edge will get too close to the flame and burn, I would go with onni pro, power wash for best clean
Dam...this was one hell of a review. Thanks I’ve been looking to buy this one.
Thank you!
Great review...I want one!!! Your video has a very professional look to it, well done.
New subscriber, love your review format, great voice for the subject.
Great review, thanks. Honesty with your mistakes and fails is helpful. Some reviews have viewers believing that they will have perfect results from the first pizza, which is not always the case👍👍
i get the feeling he's a bit of a bonehead. 40 attempts is excessive.
Such an amazing build quality!
The problem & solutions: A commercial pizza oven has considerable depth. Pizzamaker pushes the pizza in pretty far for temp consistency (front of the oven loses heat due to opening/closing). Even with that, pizzamakers often turning the pizza mid-bake. Not so with Roccbox. Temp near the flame is clearly higher than towards the front. So, when you get that first bit of burn on the back, extract, turn 180 and cook until the new back section begins to singe a tad. Pull out. Let sit for 2 minutes. Also, it really helps to preheat for longer than you think to get the stone portion temp up. Oh, skip flour on the peel, use cornmeal.
thanks for posting , the most important thing about that oven is the family work :) . thumbs up .
Thank you!
Hello, as an old guy with Italian roots doing pizza for a long time, I would suggest always use two type of peel. 1- wood peel: Used to set your pizzas before going to the oven, use lot of flour between the wood peel surface and the pizza, don’t worry the excess of flour will burn and will stay on the base of the stone.
2- metal peel used only for turn the pizza during the ultra fast cooking time. The rounded are the best, no corners no way to damage your oven/stone. Very nice video, I’m about to buy one.
Thanks for the info. Definitely want to try a wood peel.
Thankyou so much,
a very comprehensive and kind share. Very helpful.
We got one just recently
thanks again
Shell n Steve
Thank you!
Going to buy based on this review. Thanks!
N9710A, 👍🏻
quick tip: instead of using regular flour between the dough and the peel, use semolina flour, it'll make launching the pizza much easier!
$600 to bake pizza? That must include the Corleone 'protection package'!
it's down to $499
Its even better than 6-7$ per pizza for a big family every week/month
@@ArifAyduran where are you buying pizza for $7 per? Actually for a pizza oven the kits you have to assemble are over$2,000
I’m in Germany the Corleone protection package is significantly cheaper here
Careful having a sense of humor can be dangerous in this politically correct era.....Be a shame if something were to happen to ya.
1.6k subs and so high quality content? Keep going like that and you will sky rocket man!
Thank you! That was very helpful and funny at the end! 😂
Very well put together review, the content was straight to the point and just what we needed to hear with a clear and concise assessment. Thanks heaps
Thank you!
great review! Like all other reviews, it seems to be an amazing product, but you're the only one saying you actually need to be good at making the pizza too for it to work as intended!
Ur invension and design was really a professional good job sir
People complaining about the price, but it’s honesty not bad. Not to mention you’ll get your money back in no time making your own pizzas.
Ikr
Great review. I've had one for close to a year, now. It does take a little getting used to to launch pizzas consistently, but keep at it! We take ours to the beach, and people are ridiculously jealous! As of 4/20, I think they dropped the price to $499. Get their turning peel, though., Totally worth it.
I'm ridiculously jealous that I wasn't at that beach with those people who were ridiculously jealous of your ridiculously expensive pizza oven.
Excellent video. Very informative with a bit of fun thrown in. I bought a Roccbox, hope my disasters turn out as well as yours did 🙈😂
Great honest video. I would have liked to have seen more of what the oven comes with.
Pro tip have all your ingredients ready before you load the pizza and use less flour on the loading dock and you’ll get less burn marks. I normally coat the dough ball with flour and work it to the desired shape and while that happens most of the flour is off of it and the amount you had sauce to your pie dough the clock ticks into making sure you load that pizza before it starts to condensate if it’s cold dough, room temp dough helps a lot too.
Very well made video. Goes at a good tempo and contains a lot of information.
Love the Roccbox! Bought a Demo model from a stove store for $370. Perfect oven for me
That’s a great deal.
Diff Family Reviews Yes sir it was an excellent deal!
Thanks! the missing link for my pizza its exactly this: a good oven.
going to build one with scrap part.
Great video, very clear.
What a great video. Very well explained and recorded. Your family is beautiful!!
Thank you!
I like your honesty showing your failures and stating how you had to make 40 or so pizza's before getting it right. Nice work. Cool oven!
Thanks!
Superb video, very well done review, informative and straight to the point. Thank you
Thank you!
This is one of the best reviews of any kind I’ve seen anywhere. Ever.
I’m going to subscribe just to see what else you’ve looked at.
Thank you!
Nice, thorough review. Thanks!
Thanks for watching!
I subbed cause this was a great reveiw
Thank you, we appreciate that!
So honest. Good ! I loved your video
Thanks
works great perfect !
I have been looking at how to build a brick pizza ovens and pizza ovens the last few days and the all seem to be sort of cheap. I discovered this one yesterday. I am getting this one. Great review!
Hope you enjoy
awesome review...Best of them all on YT.
Glad you like them!
Damn, that looks amazing.
Awesome review thanks... Im having the same problem with the dough sticking to my peel and ripping appart... so i use parchemin paper until the pizza dries off when cooking. It come free in less then a min and i reuse it about 3 - 4 times after.
Looking forward to making pizzas this summer.
Pro Tip: If you prefer coal/wood a company called KETTLEPIZZA makes an implement to use with Weber grills. I've used this for 7-8 years and it works great. Every bit as hot temp as the Roccbox, slightly larger, holds more fuel. A Weber OneTouch is about $150-$180, the implement isn't that expensive. So for about $250 you have a Kettle pizza oven. Many folks already own a weber kettle. Weber is a GREAT American co. with impeccable customer service. If you go this route, some tips. You can place a pizza stone on the grill surface but I found the heat more manageable and the stone more level with the opening if I put some bricks on the grill then the pizza stone on the bricks. Also, regardless of which one you're using you must have a couple of sacrificial doughs. You will mess them up until you get the hang of it. Normally the very first one you cook gets scorched on the bottom then the rest settle down. Remember, the dough is drawing heat from the brick so it gets cooler as you use it. You have to give it your full attention and it's better to have extra hands for prep, cleaning, rotating etc.
Nice presentation and I kinda liked the family Atmosphere
God bless and stay safe
Looks super futuristic
Pizza is hard to make, even harder to master. Good review.
from a long time pizza oven worker....
use curved tongs to rotate the pizza. put the pizza on the paddle, pull nit out a little then like you did with your fingers, rotate the pizza. the curved part, that is the end of the tongs are arced, are used to press the crust into a nice even round shape
This is super neato. I like that if folds back up and stores, so it doesn't have to sit on the back porch all winter.
Yeah, it's great. I have it folded up on a shelf in my garage right now.
Hey, great video. I've been making pizzas for a long time and just started making my own dough. i have a small gas pizza oven now buy wanted to try wood also so this may be the oven. A little hint with the dough not sticking on the peeler. I put a mixture of Simolina and some flour on a wooden peel and then it doesn't stick. I only use the stainless one for taking the pizza out or turning it. Thanks again, Joe
Making the pizza on the peel is how it's done. No transferring or unwanted calzones as tasty as they are.
Great review and voiceover, fun editing, cool family man, and in depth criticism. Nice.
Thank you!
I have one...it’s AMAZING!!
Great video! Thank you for the information!
Kyle O'Brien thanks!
I love mine, after several mishaps I got it down pat. I like the burnt parts. Just use a little butter and boom!
Thanks for the detailed review! I just set mine up today. Funny, I was also at Niblack earlier today...we must live in the same city.
Thank you, great review.
Thanks
I have a RB with both gas and woodburner. The woodburner works fine but you need to be sure to point the back of the oven to the wind. And you'll have to replenish the wood every 3-4 minutes. And it will likely take longer. It's not practical for a pizza party with lots of people.
But if you're in no hurry and you're only making 1 o2 pizzas, the woodburner is a good option.
Agreed. I like the wood a lot but the gas is just so much easier.
Nice video and review. Thanks.
I've worked in a lot of pizza parlors, and made a lot of pizza at home, so a little advice...
Use pizza screens!
Forget cornmeal and flour (under your pizzas). If you don't use enough it's a disaster, and when you do use enough, you gotta pull it just right, and it's a lot of cleanup. Also, the last thing you want to do is build a pizza, THEN move it onto a peel. It gets all screwed up.
Instead, put a thrown or rolled out crust on a screen, and then add your sauce, cheese and toppings.
Once the crust is on the screen it never leaves the screen till the pizza is cooked (so it keeps it's shape, and you don't pull dough too thin, which tears and makes a mess in the oven).
Also, the screen can be your guide to get the perfect size every time.
Another good thing about screens is you can have several pizzas built and ready to go in the oven.
SO much easier and cleaner, and you still get a perfectly cooked bottom.
Pro tip: If you like a well done or extra crispy bottom (like I do), you can pull the screen out from under it (with some tongs), halfway or two thirds through the cooking (once the crust isn't soft and doughy anymore), and put the pizza directly on the stone (no flour or cornmeal needed at this point).
Once you try a screen you will never go back.
I make neapolitan pizza in NJ and me and a friend thinking of teaming up doing something I've been eyeing this for awhile. Awesome review brother.
Thanks
Nice review. I got mine on release and would never be without it.
Happy pizza eating & stay safe 👍
Thanks 👍
I never knew I wanted one till now
Great review!
Nice review, very comprehensive. Here's a hint if not mentioned by another: use semolina on you peel to keep the pizza from sticking.
Great review! I recently tried the Blue bag Caputo 00 pizza flour and it makes some great pizzas.
Awesome review, thanks!
Thanks!
Good video, very solid, like the oven
Excellent review. Thank you.
Thanks for watching!
Very well made review. Dunno why the there are so many dislikes :/
Mao Shu Films, thank you!
Awesome review! Thank you!
My pleasure!
Great job on the review!
Thanks!
Awesome... been looking for a cheap forge.
At that price point it should have a rotating stone base that you can make the pizza on and then put it in the oven.
Your kids are cute and it looks like you have the perfect family. I'm sure you will have many happy pizza making memories with your friends and family.
Nice review!
i laughed loud.
"its an amazing oven... i just... i just dont know what im doing"
Truth
So great review.. thanks
abadi, Thank you!
very nice review to watch!!
MarcelaE, thank you.
Calzone! 8:30 Even that looked tasty as a great save! Family quality time while v-logging. Nice!
That's a pretty cool little oven. I just tried a $250 oven my friend bought recently. Pleasantly surprised to say the very least that these little ovens get the job done.
What is the brand Fidel?
Great well done video !!.....Big thanks from Quebec
Thank you!
Hey mate! I recently bought a pizza oven and I made two small shovels to put in and turn the pizza. works like a charm!
cool
One thing I've done when using stainless on coals or with high soot deposits if you take some joy soap and lightly coat not dripping gobs but a thin light coat on the stainless and allow to dry clean up is sooo much easier. Not sure if it could apply here but possibly.
Alex the French chef engineer should buy this