Gozney Roccbox: In Depth Review.... Features, Pros, Cons, and the Pizza!
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- เผยแพร่เมื่อ 24 มี.ค. 2023
- An In Depth Review of the Gozney Roccbox Pizza Oven. A review of the pizza oven features, pros and cons, and of course a review of the pizza performance. Everything you need to know before you buy a gozney roccbox.
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Excellent looking pizzas. Great feedback about the heat deflector, and demo showing how it lights. Thank you.
glad it was helpful, thanks for watching
Very thorough review, thanks!
thanks for watching!
great review. really appreciate the temperature and mobility feedback.
glad you found it helpful. nice oven for the size.
Thanks for the vid mate. Great review. What I learnt in Italy was to rotate them.
For sure. I always do... you have to keep em moving around in these little ovens to pull off a good cook.
Great review! We have had one for a couple years. We are trying to perfect the ability to get the pizza in the oven with little flower or cornmeal needed to improve taste of crust.
The peel you use is awesome. I ONLY use it for loading. I use the small turning peel the rest of the time. I think that would be better for you rather than pulling the pizza out to rotate it. It is almost effortless.
In the meantime we have another pizza being built on the large peel.
thanks... I have been playing with a pizza peel. the issue i have is the front is usually pretty tender on the first few turns and I have had issues ripping the center of the pizza. I may need a better peel?
@@Searedandsmoked if you're talking about the turning peel, i find if you raise it towards the top and get it good and hot it slides right under the undercooked dough side much easier.
Thanks for the review. Where did you buy your shield for the inside of your oven?
Great informative video. Have you tried the wood burning attachment? I'm in the market for a wood burner and I would like to see it used.
I have not tried it. I find temperature control pretty critical for these smaller ovens, so I think gas is the way to go for me.
Thanks for the excellent review
you bet! glad you found it helpful
Nice video. I just ordered mine and I have to wait a little while for it to get here. I am just browsing reviews to see what I should expect. What happens if you mess up and sauce spills on the stone mid-cook or something else gets stuck on the stone? Also, do you ever clean it when it is cooled down before each cook?
So, try to keep the sauce a little light on these pizzas. Little goes a long way. But, if you mess up a pizza and you get sauce or cheese on the stone, the best thing to do is to let it burn off, then scrape it with a metal spatula. Do not try to blow any dust off the stone when lit, or you could burn your eyebrows off. I have come close to doing that! You can scrape the stone prior to cooking with a metal spatula as well. I usually do that and wipe it off with a clean rag too.
I have a Roccbox and I've had that mess when the pizza doesn't launch properly. You can just scrape it out with a wire brush and spatula. Don't worry about bacteria growing - the heat will take care of that. I just brush/vacuum it out after it's naturally cooled. Just don't put water on it while the stone is still hot - it will crack. My sister has one and she found that out the hard way.
Hope that helps. Others may know better.
Very thoughtful review. Recently purchased a Roccbox, and found that a smaller turning peel addresses the width issues . That being said, lusting after Gozney's larger pro pizza oven and would welcome a review of that as well.
man...I would love to review the Dome. if only my channel was big enough to get a free one sent to me. that being said... I might pull the trigger eventually, as I definitely lust a bit on that as well. my kitchen is going to get ripped up this fall, so perhaps I can talk my wife into the dome as a "alternative oven" for the fall?
Thanks for the review. I received one for my birthday. So far I’m loving it. I could really do with some advice on how to clean it? The stone is filthy lol
Hmm... I like to just torch anything off by running it on high. Then wipe it down with a towel when it cools off... hours later. I have not used any cleaning products to this point.
@@Searedandsmoked ok thanks for that. 😊
Great review and video! I'm interested to know about the Roccbox's propane consumption. With your 20 lb. tank, how often do you need to refill it? I know the answer depends on the frequency and duration of use, but I'd like to know what is typical in your experience. Thanks.
I think you could easily use it 10 times for a normal family pizza session. It seems pretty efficient from my use
Great! Thank you.
Is that all? How long does it take to get to temperature? I would have thought you could get a lot more. Might be nice to have the wood accessory in case you run out of gas mid cook. Or a back up tank-
I'm also into bread making. Could you please do a temperature profile across the stone at a range of settings.
I don't think you can the temperature much lower on this oven. Even at "low" gas settings it remains pretty hot...so not sure it would be great for bread?
Random question but what is the name of your shade structure? That is exactly what I am looking to do for an outdoor kitchen build!
Well, this one I designed myself. If you were to describe it, perhaps "one plane roof shade structure". Let me know if you have specific questions...
You have two awesome green pizza ovens in the background, LOL…so is spending another $500 for a pizza oven really worth it? Are you getting better tasting pizza using it over the kamado’s? Just curious…and as always I enjoy your channel…
Hey michael.... I just cannot resist a new toy to play with. The green egg work well, but I do like the pizza ovens better for a few reasons. Time to heat up quite a bit less, and you can see the pizza's cook, so you are not guessing on if its done or not, lifting the lid. I think the eggs make good pizza, as long as you like the medium thickness range. I think the roccbox and other backyard ovens make better thin crust pizzas, from my experience. I do like the roccbox overall, but might grab a Ooni Koda 16 for something a little bigger. We will see?
You should try the turning peel 🤔 so you can rock your pizzas without burning them, and if you max out the heat with a high heat dough recipe you shouldn't get much burn
I second the turning peel… maneuvering the pizza is easy peezy
Can the stone be easily removed for cleaning. I have made a mess several times in the kitchen oven from too much liquid.
I have not tried that yet. I usually just torch the stone at high heat and scrape off anything with a metal spatula
How long for the base to get back to temperature between pizzas?
I have made quite a few with about 3 minutes in between to make the next pizza and that has worked great. No real drop off in crust quality. I have not fired them directly back to back without zero time between.
The second one had more rise because it rested longer? It had more gluten and air inside maybe?
How does it compare with an Ooni?
ooni has sooo many models, it really depends on which one you are looking at. I think for a 12" width, this is a great oven and one to consider. however, I really want a larger oven after using this one. I think a larger one, such as the Koda 16 or Karu 16 will give you more flexibility
You can attach the burner so the control faces more forward.
that's a good tip. when I put it in a more permanent position, I played with that too. definitely a lot better than the original setup. might have to share that with folks if I make a follow up video. thanks for sharing
Do you find yourself wanting a door on that thing?
I like it with out. I think opening and closing a door would get annoying, especially how fast these ovens cook. I wish the temperature from front to back was more uniform, but I think you will have that with all the small ovens. Just hard to get around that part. Just wish they had a Roccbox XL version for a few hundred more.
@@Searedandsmoked Didn't I see a review or two where it came with a door? Looks like it should have a door. Call them, tell them they forgot the door.
Easy access to the back of the unit… now you’re talking
did you set the front of the oven on fire? thing is black
ha ha... no... but the flame from the propane gas does roll out the front when its cranked up... so the black discoloring is going to happen at some point