What I wish I Knew and Review: 6 Months On, Do I Still Love my Gozney Roccbox
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- เผยแพร่เมื่อ 18 มิ.ย. 2024
- Six months and over 100 pizza cooked, do I still love my Gozney Roccbox? In my initial review I crowned the Roccbox the best portable pizza over for quality, easy of use and for making a terrific pizza...but what has six months of cooking thought me about this little gadget? What did I wish I know? Has it passed the test of time? How easy is the maintenance?
These are some of the questions I will attempt to answer in my 6 months review! Hope you will find it useful and as usual, leave a comment like and if you want to see more of my content Subscribe!
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I bought mine back in 2016 when it was still a "crowd funding" situation. It is still perfect and like new with 1000's of pizzas cooked. It is the best quality little oven period!!!!!!!!!!!!!!!!
Agree! Love it too! Have you just made pizzas or other things too?
Thank you for this video…
We use a pizza stone on the BBQ with a great results to the point we won’t order pizza outside our home ever again and we live in NY. The 40 min pre-heat is a deal killer for us!! Thanks for letting us know!
i used to have a smiliar stone for my Weber kettle...a major difference is these ovens retain temperature and reach higher temps than BBQ usually can
@@GetCooking thanks for the reply! We have a Webber Genesis that is dialed! Important part is we keep it clean. It doesn’t take long for it to reach 600-700 and if we don’t monitor it can max out the gauge and go beyond what it reads.
To wait 40 mins plus for 2 min cook time Just doesn’t feel right. Plus we like ours crispy. Every week I make 1 Pizza with Roni and Onions as well a Classic Napoleon. Seems like these ovens don’t do well when you pile on the toppings.
There are so many pizza ovens for sale second hand…makes me question buying one as I don’t want to be a statistic. Maybe I will look for a second hand one so if I don’t like it it’s really not a loss.
I also wanted to use brick oven as a broiler/once we finish steak we can put it in the oven for the crispy charred crust. Again 40 min wait time just seems excessive.
Probably the most thorough video on Roccbox. Very helpful. Thank you very much for the tips!
Wow thanks! Really glad you found it useful!
Thank you for this review. Just going to buy one
Glad you found it useful! feel free to use my affiliate link in the description :)
Great video, looking forward to mine arriving hopefully soon 🤙
Just in time for the good weather! You’ll love it!
Great advice! I was having this same problem with my crust and thought my heat was too high, burning the top too quickly. Next time, I'll try your advice about cranking up the heat in between pizzas so keep the stone hot.
It is a learning curve for sure!
I had the same issue with the stone recovery. I actually just started about 10 minutes longer on high and that seemed to solve the problem. The stone definitely loses head between cooks but starting with it REALLY preheated solved that problem. Also…get a turning peel. Awesome video, I’m so happy I found this channel!
Thank you so much! Yeah it is my next purchase!
Use a cast iron pan, grill7griddle - gives superior heat retention for crispier dough. Learn to work with cast iron - best of the best !
Like my Roccbox but recently upgraded to a OONI Karu 12G and I’m in love.
Upgrade?
Where can I find suggestions for the pizza doe and loading, rotating and unloading pizzas 🍕. I have found getting the crust just right is tricky.
I used ours for the first time last night…with wood burner…other than the dough sticking to the peel somewhat, it was a success!! I admit we were a bit impatient and should have let it get hotter, but left the puzzle a bit longer 4min maybe….they were great! looking forward to learning as we go
Takes a few times but you'll have a great time learning!
@@GetCooking we've used it 4 times...all successful and enjoying the process
Very useful info. Where is your pizza oven made?
Hey! I am based in the United Kingdom so i bought my roccbox here
1 year review please!🙂😎
Yes, I second this
Great review. One question … why is it necessary to buy a heat sensor? I thought the gauge on the side was to determine the temperature?
Hi Matt, i find the temp gauge is cook for ambient temp a little less precise with stone temp and given stone temp is key i think a heat gun is well worth it
"heat gun" is an essential tool in the household. Everyone should have one 😉 find cold spots on the walls in the winter to prevent mould, for example.
Just out of curiosity, could you put a second stone in it to hold heat better? Would take about 1 inch of height away.
Maybe but tbh i would not bother
I just had the opportunity to try the Roccbox and had it on for 15 minutes. I have a question, is it normal for the exterior temperature where the fire hits to heat up to 125 degrees Celsius, 257 degrees Fahrenheit? Thank you!!
Dont know the exact temperature but yes the outside will get hot. The silicon protects a bit but you should not touch the exterior when the oven is on
Can you cook a pizza without burnt spots. Just lightly brown crust but still well done dough?
Not really you will get some burnt spots where the dough is especially thin as it forms the bubbles while cooking. To minimize make sure you pop any bubbles before putting it in the oven. Option 2 is rather than make a napoli style you make a roman style, thin and with very little crust that does not bubble
@@GetCooking thank you very much!🙂
Question for you. I have seen multiple reviews on this style. Vito Iacopelli mentions he uses a Biscotto Stone with his. Biscotto Stone Int has on their web page a stone for Roccbox, therefore there must be a way to inter change these stones out?
Hi - yes i had seen the video but to be honest i think it is a bit of an overkill. It may retain better heat but is it worth the trouble? I use this with the family/friends and is always great, my brother in law has a pizzeria and does catering and he uses 2 rocckbox for the outdoor events and has no trouble...so my humble opinion is that the over is good as is, unless you have some seriously intensive use planned for it
Hola. Buenísimo vídeo y genial explicación. Felicitaciones. Tengo dos ooni 16 y van muy bien pero encontré un roccbox usado a menos de la mitad de precio y creo que no me podré resistir a comprarlo. Mañana ya os cuento. Consulta: que diámetro de pizza es Máximo para este horno? 30 centímetros ? Muchas gracias. Saludos 🇨🇱
@@sergio6134 ciao Sergio, si 30cm di pizza, 250g di impasto per una pizza di quella dimensione. I love my roccbox
@@GetCooking Thank you very much. I just had the opportunity to try the Roccbox and had it on for 15 minutes. I have a question, is it normal for the exterior temperature where the fire hits to heat up to 125 degrees Celsius, 257 degrees Fahrenheit? Thank you!!
So it's better or worse in your opinion than the gas only ooni?
Do you scrape the stone with a brush in case the pizza breaks inside the oven ?
The brush will burn when the stone is fully hot for pizza making. When that happens i put heat to the max and let it all burn down to dust. Then switch the flame off and blow the dust off. Then turn on again and continue. Unfortunately having that happening to the pizza is a costly mistake…which i’ve done also several times!
Ciao, io. Sto seguendo il tuo consiglio e le cucino a fuoco basso.
Ho fatto pizze unbelievable.
Però vedo tanti che usano fiamme poi alte...
Ma alla fine non ci sono regole veramente - sicuramente se sei un super pro lo puoi fare con fiamma alta - io trovo che per un amatore...come me...se abbasso la fiamma ho sempre una pizza top senza bruciarla
@@GetCooking si concordo. Ho visto un video di un australiano che aveva una specie di 'guard' di acciaio nera davanti alla fiamma...
A fuoco alto pro o non pro le bruci a mio avviso.
Grazie della risposta, l'ho comprato dopo aver visto il tuo video. Genuino ed onesto.
Buona giornata.
Still have issues getting the uncooked pizza into the oven. Gets stuck on the spade
you got to make sure the base is not over sticky before placing it in the spade, try adding more semola..let the dough absorb it then put it in spade and launch...that is a tricky bit...practice practice!
is there a door you can buy so it heats up quicker ??
No- adding door would kill the fire
Only issue I have is the stone is not replaceable. What if the stone cracks how can you replace it?
That's true but even if it cracks it will cook your pizza with no issues...the problem if it starts crumbling but i cannot see what could make that happen.
My sister has a Roccbox and that happened - the stone cracked. I called the company on her behalf. I thought they could send a new stone to replace the old one but that can't happen - the front is rivetted in. Instead, they sent her a brand new, complete, oven free of charge. They were supposed to pick up the old oven but never got around to it. She's got two RBs now.
@@ollieox9181Que genial!!! 🎉
Did you have to pay for your Roccbox, or did the company give it to you to do a review?
Hey Stanley, i was given it by the company to use. They did not ask for a review, that was my doing and in making the review i was impartial. If i said bad things is not like they would have taken it back :) but I genuinely love it. I am planning a new short series where i will use it to cook different things like steak, bread, biscuits and want to try even pasta! Alternatively to this i would advice the karu 12 with the gas attachment. I have a review for that too and i paid for it! Hope this helps
Would u recomend this over the ooni koda 16???
Koda is 250$ more expensive than the roccbox… it is bigger of course but unless you need to make 16’ i’d save the money and get a roccbox
@GetCooking I'm uk based and atm they are at 350£for koda 16 and 319£ for rockbox
Thanks
my employee wet the stone of my oven what causes this in the oven what should I do I'm afraid it will break help
Just let it dry thoroughly, stones are porous they wont crack unless you have thermal shocks…like putting it in water when hot. But if wet then dont worry about it let it dry and you sre good to go!
@@GetCooking Thank you very much for responding. I will let it dry for several days and I will trust that it does not get damaged. I am from Latin America and I am looking forward to it. This is wonderful for me.
@@andreshomez9085 no problem at all! It will be totally fine! Enjoy your pizzas!
Can someone PLEASE provide a good pizza dough recipe that with a little semolina won’t stick to the pizza ree
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What's the smallest propane tank you can use? Can you use 1lb?
you will not be able to use the small camping propane bottles. I have a small patio one but is a 5kg tank
Needs a stand
5 minutes between cooks! Wont work for my use…hopefully I can cancel my order😲
I do pizzas one after the other. Not sure why he said 5 minutes. These are used by professionals who knock out pizzas all day long. On high it holds temperature. I made 14 pizzas in 40 minutes for my family part.
Party…
@@carlwendt5696 I ended up getting it and yes it works just fine
@@Burritosarebetterthantacos
Do you cook with the flame at high or low? I mean, just to know how to do for the stone to retain heat
Waiting for mine. It will arrive in 3 or 4 days.
@@UY_pdr2020 I kept it on fullblast then all the way down right before I put pizza in. Learning curve is pretty high!
"Gozney" is Bulgarian for "sh1t." They should have thought of that.
😂😂😂 it is the founders surname
hmm, no it's not?
@@stanstan9670 Which?
@@adamchurvis1 Gozney does not mean sh1t in Bulgarian. Govno on the other hand means sh1t and then again it's quite different than gozney. You're welcome
@@stanstan9670 Thank you, sir! I sincerely appreciate learning the right answers to things.