Great review! I’ve ordered a Roccbox last week and should get it in a few days. Can’t wait! I’ve had a look at your website, the reviews and the recipes too and I gotta say it’s a really nice and easy website to use and the information you provide is on-point! I’ve bookmarked your website now and subscribed to your channel. Once I receive my oven, I’ll be trying out a few of your recipes for sure! Your channel and website should really be more widely known as it’s a great resource. Thank you for your hard work and sharing your knowledge with us. I’ll report back once I’ve cooked my first few pies on the Roccbox. Cheers from Australia!🍕
The temp gauge is reading under the stone. Which is why it’s lower than the IR temp on top. Once you saturate the stone. You’re good to cook multiple without having much recharge time if any in between pizzas.
This definitely has pushed me over the edge in deciding to buy a Roccbox over an Ooni. If I put it next to my grill, do you think it would be reasonable to share a propane tank between the two (just switching out the nozzle each time), or would you recommend buying a dedicated propane tank?
That's definitely reasonable! I have a lot of pizza ovens now so my setup is out of the ordinary, but when I first started I just swapped my gas tank to one of the ovens.
Here is my poolish dough recipe which is what I used in this video: th-cam.com/video/SJZxRf7ZfCA/w-d-xo.html I never used a breadmaker for pizza dough, but if you use it just for the kneading stage it might work. No need to use it for the rise/proofing period though.
Concur about the add-on plastic feet. I also saw a custom made Gosney flame shield on eBay from a metal fabricating company that also makes shields for Ooni Koda ovens. Let me know if you would like me to share that link.
The biggest thing to look at when choosing between these two ovens is what style you plan on making. If it's strictly Neapolitan, get the Roccbox for sure. It's one of the best overall for this style pizza. But if you also want to make a lot of New Yorks, or even non-pizza foods, the Karu 12G is the better choice.
@@d1g1taltv I much prefer the Karu 12G for NY over the Roccbox. There's less room in the roccbox, and I feel I can get a longer/slower bake in the Ooni for a crispier bottom. As for non-pizza foods, the door really comes in handy for this
Everyone talks about the roccbox but no one talks about the propane gas that it burns .. 30mn to 45min before adding 1 pizza 😢 .. so how much propane was wasted before 1 pizza went in
I almost never make just one pizza, and the pizzas cook in 2 minutes once it's preheated so you can really sling them out with this oven. You can get about 18 hours of continuous use from a 20lb tank.
Which style pizza will you plan on making? Roccbox is the answer for Neapolitan; but if you plan on doing some NY styles, Koda for sure. Also, the Koda is usually more beginner friendly, whereas the Roccbox has a steeper learning curve because of the small space and intense flame.
Hey Corey, I really like the Roccbox for Neapolitan. And you can do a smaller cast iron pan in it, but likely only 1 steak at a time. The Koda 16 would fit a bigger pan to do 2 at a time, and might be more beginner friendly just because of the larger cooking area, but I still think the Roccbox slightly outperforms it for Neapolitan style. Both ovens have a learning curve with launching pizzas, but not one you won't be able to overcome! Not to make your decision more difficult, but the Solo Pi oven with gas burner cooked Neo style surprisingly well too.
Try both earbuds. Unfortunately the video got uploaded in one channel by mistake, so it only comes through one side of the headphones. Fixed it for all future videos - sorry about that!
The Roccbox is better than the Koda 12 if you are only going to use gas. The wood box for the Roccbox is not as good as the Koda 12. You'd really need to compare the Koda 16 to the Gonzey Dome. I have the Koda 16 and love it. I only use wood if possible.
Anyone that puts Pineapple on a Pizza shouldn't be allowed to buy a Pizza Oven. Mine hasn't scratched my stainless steel table. Pizza crusts looke awesome 🙂
I like to get creative with my pizzas, so whether it’s pineapple or passion fruit, I always say: try before you deny! There’s a time and place for authenticity, but it shouldn’t be the only way. So if you ask me, there is no debate. Just good pizza, and those afraid to try it.
Great advice about the Backpack Rain Cover!!
Been using my Roccbox for a couple of years now. Still going strong.
Yep, it was definitely no BS in this review! Cheers mate! Another reason for me to go and get one
Great review! I’ve ordered a Roccbox last week and should get it in a few days. Can’t wait! I’ve had a look at your website, the reviews and the recipes too and I gotta say it’s a really nice and easy website to use and the information you provide is on-point! I’ve bookmarked your website now and subscribed to your channel. Once I receive my oven, I’ll be trying out a few of your recipes for sure! Your channel and website should really be more widely known as it’s a great resource. Thank you for your hard work and sharing your knowledge with us. I’ll report back once I’ve cooked my first few pies on the Roccbox.
Cheers from Australia!🍕
I really appreciate the kinds words! Hope you have a lot of fun with the new Roccbox - reach out any time if you have any questions
The temp gauge is reading under the stone. Which is why it’s lower than the IR temp on top. Once you saturate the stone. You’re good to cook multiple without having much recharge time if any in between pizzas.
Thanks, that makes sense.
Are your detroit pans cast iron? They don't look it, but does that cause any issues at this temperature?
Excellent review, glad i found your channel!
This definitely has pushed me over the edge in deciding to buy a Roccbox over an Ooni. If I put it next to my grill, do you think it would be reasonable to share a propane tank between the two (just switching out the nozzle each time), or would you recommend buying a dedicated propane tank?
That's definitely reasonable! I have a lot of pizza ovens now so my setup is out of the ordinary, but when I first started I just swapped my gas tank to one of the ovens.
Is there a 16" version?
do you mind making a video on making the dough please?? also have u ever used a breadmaker to knead/rise the dough?
Here is my poolish dough recipe which is what I used in this video: th-cam.com/video/SJZxRf7ZfCA/w-d-xo.html
I never used a breadmaker for pizza dough, but if you use it just for the kneading stage it might work. No need to use it for the rise/proofing period though.
Concur about the add-on plastic feet. I also saw a custom made Gosney flame shield on eBay from a metal fabricating company that also makes shields for Ooni Koda ovens. Let me know if you would like me to share that link.
No sound audio ?
Hey I am tossing up between this and the Ooni Karu 12G, i cant find any direct comparisons, if forced to make a choice which would you choose?
The biggest thing to look at when choosing between these two ovens is what style you plan on making. If it's strictly Neapolitan, get the Roccbox for sure. It's one of the best overall for this style pizza. But if you also want to make a lot of New Yorks, or even non-pizza foods, the Karu 12G is the better choice.
@@palapizzaovens why is the 12g a better choice for others?
@@d1g1taltv I much prefer the Karu 12G for NY over the Roccbox. There's less room in the roccbox, and I feel I can get a longer/slower bake in the Ooni for a crispier bottom. As for non-pizza foods, the door really comes in handy for this
Everyone talks about the roccbox but no one talks about the propane gas that it burns .. 30mn to 45min before adding 1 pizza 😢 .. so how much propane was wasted before 1 pizza went in
I almost never make just one pizza, and the pizzas cook in 2 minutes once it's preheated so you can really sling them out with this oven. You can get about 18 hours of continuous use from a 20lb tank.
Would u take this rockbox over the ooni koda 16? As a 1st pizza oven
Which style pizza will you plan on making? Roccbox is the answer for Neapolitan; but if you plan on doing some NY styles, Koda for sure.
Also, the Koda is usually more beginner friendly, whereas the Roccbox has a steeper learning curve because of the small space and intense flame.
Any recommendations on which oven of this type you'd recommend for novice individuals? Would cook steaks and neopolitan pizzas w it
Hey Corey, I really like the Roccbox for Neapolitan. And you can do a smaller cast iron pan in it, but likely only 1 steak at a time. The Koda 16 would fit a bigger pan to do 2 at a time, and might be more beginner friendly just because of the larger cooking area, but I still think the Roccbox slightly outperforms it for Neapolitan style. Both ovens have a learning curve with launching pizzas, but not one you won't be able to overcome! Not to make your decision more difficult, but the Solo Pi oven with gas burner cooked Neo style surprisingly well too.
Hi, whats the price paid?
@@diedericho It's called google. Google the price dude.
@@diederichoHome Depot sells it for $499. Many stores have them in stock or can get them within a day or two.
Roccbox Rules 🤘🏼
no audio
Try both earbuds. Unfortunately the video got uploaded in one channel by mistake, so it only comes through one side of the headphones. Fixed it for all future videos - sorry about that!
Ooni Koda 16 is better. Nuff said
The Roccbox is better than the Koda 12 if you are only going to use gas. The wood box for the Roccbox is not as good as the Koda 12. You'd really need to compare the Koda 16 to the Gonzey Dome. I have the Koda 16 and love it. I only use wood if possible.
Anyone that puts Pineapple on a Pizza shouldn't be allowed to buy a Pizza Oven. Mine hasn't scratched my stainless steel table. Pizza crusts looke awesome 🙂
Agggg the audio is terrible
Hah, yeah, I didn't know what I was doing at the beginning. First couple videos are left-ear only!
@@palapizzaovens lol all good. thanks for the reviews!
Great review until he put pineapple on a pizza. Awful...If you ever did that in Italy you'd get beat up. Thumbs down.
I like to get creative with my pizzas, so whether it’s pineapple or passion fruit, I always say: try before you deny! There’s a time and place for authenticity, but it shouldn’t be the only way. So if you ask me, there is no debate. Just good pizza, and those afraid to try it.