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Looking to buy the IM10 (Its a single speed machine due to budget) 90rpm. Can you mix the dough all the way to temp(24c) with only this one speed.? Cheers for the great vid

Mama mia, forget about it, just bustin chops.

Real Texas style BBQ does not need sauce.

Is the master class just a rehash of his already publicly available TH-cam videos? Or did he film something new for that?

Salt kills yeast. Therefore, I would hold off on adding the salt until after most of your flour is incorporated.

Hello from Quebec ! Do you still have this mixer and are you still happy with it ?........... no issues ?

Your eyes keep darting back & forth from looking straight at the camera, & then off a few degrees over to stage right… very distracting. Take a look at your vids, & see what you think.

Around here we calculate % on flour, not water.

I love trying wood 🪵 cook pizza 🍕. The pizza wasn’t bad but it wasn’t the best pizza either. It was a great experience trying it. The pizza lacked flavor. Same thing with La Crosta. The pizza was 🫤.

Hello…have you tried to make a small amount of dough? What is the minimum amount of dough that is working pretty well on this machine?

Hi Michael. I've just purchased the Famag IM-10 (it's in transit at the moment) for my future tent pop-up. What's the maximum dough amount that you've had in the mixer. I know the manual says 10kg of dough. But I'm naturally sceptical about manufacturers' specs.

The amber flame and soot accumulation on the Roccobox is indication of incomplete combustion; it's starving for oxygen. Has anyone fixed this issue?

Excellent video and thanks for posting it :) Subscribed! Quick question... what's the philosophy behind always using 2 grams of yeast to build your poolish regardless of the poolish size?

can you walk to the beach from the hotel?

What are the dough proof box you are using?

what is the table that you use with the roccbox?

How many pizzas does he typically bake? Does he use only two Gozney Roccoboxes for that? Is Roccobox good for the pizza business, how many pizzas can it bake max?

great vid _ just wondering is that a skin thing or.. did yo prop the flour as a somethin? bit strange eh!/?

Porque no puedo encender mi horno con propano?

How can I reach out to you? Have a few questions for you 🍕

Hey Bro, how much is Roccbox paying you?

20 hours for how much tank

Thanks for a great comparison. Can’t comment on other ovens but can say with confidence that the Roccbox is excellent. Can’t use it often enough. Love anything that’s built and works well. Thank you Gozney

Very well made video, curiosity, how good is the 10S with 1Kg of total dough? I am deciding on the 8 vs the 10 and while the 10 has a stronger motor, the 8 claims to be able to handle 0.5kg of dough.....

Absolutely amazing, I wish you all the best of luck in the world .. I love your spirit and also I would love on your pizzas. Send it to me now in the UK. Lol x

Great video! Is there anyway to cut down or eliminate the soot buildup on the front of Roccbox?

Have you ever tried mixing meat for sausages in this mixer? I really wonder if it works. Thx

Just bought the Famag IM30 thank you for this info

What gives you the better result Gas or Wood. And is it noticeable

Where did you get those rotating stone?

I got a better warranty on my ooni karu12 than i did with my $27,000 certified pre-owned BMW X5. 😂

The roccbox is great but you need a flame tamer, ever since I put 1 my pizza comes good. Less burnt spots and cooks more evenly

Looks like WW3 fooooo but there so on love

Taking my gf here for Valentine’s Day :)

what is your dough recipe?

Like that he wears gloves. That means a whole lot more than just a pretty pizza.

You're probably right about the wood option in a commercial setting - it's not practical. But if you're set up at home with the wood attachment, get all your stuff ready first - dough, sauce, cheese, etc - then, with an hour to go, light up the oven with wood and just feed it every few minutes. Add a couple of pieces a minute or two before you put your pizza on and you're good.

Does it make a lot of smoke? Want to use it on my aparment balcony

I am the same I use 65% as opposed to 70%. 70% is better but I have troubles handling it

I was wanting to start selling pizza and was thinking about the Roccbox. Where would I go to get started to do it legally?

I am thinking of purchasing one mike, how happy are you with the mixer in general, can it fit on a kitchen counter top? all the best and great video. Thanks

Do you use just 00 flour, or a combination of different flours?

Anyone have a newer rocboxx with the updated wood burner? Wondering how they compare now using wood to wood

Thanks for your review! Is it possible to set the temperature to different degrees, say you do not need full range for a NY style pizza? I am still deciding between the Adore Pizzaparty and Roccbox.

Could you get any closer to the camera?

Absolutely no difference in flavour propane vs wood.

Enjoying a pizza 🍕 with Vito, Awesome Day 👍

Good job, beautiful pizza

what happened to your channel man? I enjoyed your videos when they were coming out. I came back to see what you're up to because you weren't in my feed. noticed you haven't been active for a year.

I use the propane burner and if I want a 'woody fired pizza' I put a few small sticks of wood at the back of the oven next to the propane flame just before I put the pizza in to cook. When the sticks catch fire, I put the pizza in and get the best of both worlds...convienience of propane heating and taste of wood fire.