Had a roccbox since March, its great 30min to temp and able to cook 12 inch pizza in 90sec. Only use gas, the bottle lasts ages and is clean to use. First time making pizza and if you get your dough right (not sticky) making pizza is easy. Great video 👍
Good review. Ive had my Roccbox for well over a year now and it has been great with both gas (which is indeed easy to use) and wood (which takes practice but when mastered is so rewarding). I really considered the dome when it first came out but realized the Roccbox is all i need since I use it solely for Neapolitn-ish pizzas no greater than 12 inches. This video to me confirms how amazing both ovens are but to me…the Roccbox is just an ingenious invention with commercial-grade internals.
Thanks for sharing Gibran, i also greatly appreciate you taking the time to watch my video! I agree 100% the Roccbox is an absolutely amazing pizza oven!
Great comments about both of these terrific ovens from Gozney 👍🏻 The Dome certainly looks like it takes the experience to a whole new level, but so it should, for the price. If you’re an avid pizza enthusiast, definitely the Dome should be your oven if choice and worth the wait. I personally waited 8 months for my Ooni Koda 16 to hit Australian shores & have never looked back, it’s awesome. Gozney is a quality product, no question and both the Roccbox & the Dome are extremely high quality ovens and quite frankly, they meet the needs of entirely different markets in the world of pizza making. Personally, I would think the Dome should ideally be compared to a mid sized wood/gas fired oven, that way there is a better comparison from a product perspective. Nevertheless, your comments on both are excellent and very well received. Thankyou for your insight & passion for these amazing Gozney pizza ovens! Love it! 👍🏻👏
Thanks so much for watching Craig and I appriciate you taking the time to comment! I agree you really can't compare the Dome to the roccbox or ooni ovens because like i call out in the video, it's really not a, "Portable" oven. It's, "Movable" but you cant move it around easy, and if you don't have the stand with the caster wheels that it takes 3-4 people to move it.
Great video. I hope you get the door for the dome and bake some bread. Your devotion to Gozney should be rewarded by them. They should send you the accessories to the dome so you can do some videos.
Another experienced pizza maker here in favor of the Roccbox 12". Many of us only make one pizza at a time and don't want to make something much bigger than a 10". Plus I suspect making a 12" in the Roccbox would be very difficult. Another point is fuel usage and warm up time. On my Ooni 12 it's about 15-20 minutes. I think a little longer for the Roccbox 12. I would suspect the Dome takes a half hour or more to heat up and the fuel usage during that time is probably 4 times as much? So the cost to run it for one pizza would be about 8 times as much. Of course if you're having a pizza party that wouldn't matter.
Your spot on! If your only cooking a few pizzas for the family then the roccbox is a clear winner, but if your looking for entertaining and cooking for friends frequently and you have the outdoor space then the DOME is amazing. You really cant go wrong. I always recommend starting small then upgrading, this way you can be sure you like making dough and going through the effort before you invest thousands of dollars in a bigger oven! Thanks for watching!!!
Great video as always. Great comments. I am about to order my Dome but I am concerned about winter. I will have to leave it outside 365 days per year. It is cold here during the winter and we get a lot of snow.
I think you will be fine, I would probably cover it up with a tarp to make sure to keep any snow or water from getting in, then when it warms back up just take a few days of low heat to cure the stone again
Thanks so much for watching Jim! You need to open that thing up and start making pizzas! Here are some links to the table i have and the cover i have for it. My Table is 60” X 30” with Caster Wheels - Here is a link amzn.to/3geTSSX Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown amzn.to/3wiGkvp
@@zmoorern Sorry just saw this , it's hard to keep track of when its a reply to a reply :) 24" deep will work, you need min. 20" to fit the legs so 24" will work. If you do 6'X2' it would be ideal, you would have room for your roccbox and enough room to prep pizzas right next to it :)
@@NinjaMonkeyPrime The Roccbox is a great learning oven . Plus to see if you will cook in it a lot . It makes incredible food when you learn how to use it .
@@davegass1650 I'm sure the Roccbox is all I need and I would enjoy it. For some reason I've been obsessed with the romantic idea of wood fired cooking. The Dome seems like a perfect solution between a full blown wood fired oven and something flexible and portable. Not that I even NEED that. :)
If you’re just gonna cook a couple of 10 inch pizzas is the quality of the finished product you get from the dome any better than what you get from the Roccbox?
Thanks for watching! Not really any difference in the cooking quality, the main thing you get from the DOME is more space and a better burner in terms of heat and the placement is much better on the side so you can see it cooking and not in the back like the Roccbox and man other pizza ovens. Back Burner placement is just asking to burn your crust :). It's going to come down to your budget and if you need / want a more portable oven, The DOME isn't as easy to store in the winter if that's a concern for you. I would also check out the Pizza Party Ardore and Emozione, I have videos each on my channel and they just told me that any of my viewers can use my code, "HARPLAND10" and get a 10% discount and free shipping. I like the pizza Party ovens because they have the best stone floor option, "Saputo stones" which are superior for making pizza and l love the copper look. The end of the Day any of these ovens as long as you stick to a quality brand like Gozney, Pizza Party, and most of the Ooni ovens will give you great pizzas, it's going to be more of which one you like the best and your budget. Ardore = th-cam.com/video/iH2iLTuKoHo/w-d-xo.htmlsi=ul-HxQSz4vwOUyD1 Emozione = th-cam.com/video/_3fnm_Eo_K4/w-d-xo.htmlsi=XoedvBjTXeHAe_vM Here is the link to Pizza Party = www.pizzapartyshop.com/en/
it is said that you can cook 2 at once in the dome, I am skeptical as to how practical that would be, and the max size would only be 8" each! they cook so fast anyway, I can't see the reason to do so. btw, I have the roccbox, and love it!
Hello David, Yes I have been able to cook two 10" pizzas at once but to your point the added stress of cooking 2 pizzas at once isn't quite worth it when i can just wait a minute and cook another one! I have found that when we have people over for pizza i can just prep up to 6 doughs, have them all stretched out on semolina then just top and cook back to back and in 10 min. i am done! Here is the video of me cooking 2 pizzas. Thanks again for watching! th-cam.com/video/Dk2tvAmaUac/w-d-xo.html
Hi, I enjoy your videos, they are very informative. wish you well! I watched a lot of your videos, lately your reviews of pizza ovens. I would like to ask you to recommend 3 pizza ovens that you think are the best. THANKS.
Glad you like them and thank you very much for watching! It really depends a lot on what you want, how you plan to use it, how big of an oven, and if you need to be able easily move or transport the oven, etc. That being said, i think for the money the Gozney Dome is my favorite oven. For just around $,2000 it's an amazing oven and very good quality! The next step up would be in the $5,000 range and if you have that type of budget then the best oven out these is the Piccolo 75 by Valoriani. So my top 3 ovens would, best overall #1 Gozney Dome, next the best small portable oven #2 Gozney Roccbox and the Best High End Oven would be #3 the Piccolo 75
Thanks for yr informative video. I really would like to know about the venting of the grosni dome oven. Normally dome/cobb ovens vent through a flew mounted in the top front of the oven. Air flows through oven from front then burn flows round top inside then to front and out the front mounted fleu. What about grosni. The fleu is mounted in the middle. Appears not to have damper in fleu. Does fleu go directly into the top opening if the oven. I observed from yr video that at the top of the door there appears to be a wide cavity over the door. Does the heat and smoke vent out through this cavity into the top of the oven and up to the middle and out through the fleu opening in the middle. Can you explain how the venting and escaping heat exits. In relation to heat distribution in the top of the oven.
Thanks so much for watching Tom! The Dome is designed like a traditional Neapolitan pizza oven, As you mentioned near the door opening their is an opening at the top for the flue to connect to the chiming which allows the heat and smoke to roll over the ceiling of the oven and circulate inside before exiting through the flue. It does not have a damper but with the short chimney haven't found that it is needed. This oven also has an air flow vent built into the stone floor that can be uncovered when using the oven with wood (you place the fire directly on top of it) to increase air flow, then once the oven cools you can pop off the vent and dump the ashes down into it for easy cleaning into a built in tray! Hope that helps.
Thanks for watching! If you just going to making some pizza for fun and only a few here and there than the Solo Pi is a great option. and if you like the looks of it you really cant go wrong. It's very convent and durable and now that this never version is less expensive, i think it's a great deal. If you would like more information regarding this oven or are interested in buying one, please use the link below, you still get the same great price from Solo and it helps my channel so i can keep making videos. solostove.pxf.io/dang2M I would also check out the Pizza Party Ardore and Emozione, I have videos each on my channel and they just told me that any of my viewers can use my code, "HARPLAND10" and get a 10% discount and free shipping. I like the pizza Party ovens because they have the best stone floor option, "Saputo stones" which are superior for making pizza and l love the copper look. The end of the Day any of these ovens as long as you stick to a quality brand like Gozney, Pizza Party, and the Solo ovens will give you great pizzas, it's going to be more of which one you like the best and your budget. Ardore = th-cam.com/video/iH2iLTuKoHo/w-d-xo.htmlsi=ul-HxQSz4vwOUyD1 Emozione = th-cam.com/video/_3fnm_Eo_K4/w-d-xo.htmlsi=XoedvBjTXeHAe_vM Here is the link to Pizza Party = www.pizzapartyshop.com/en/
Thanks for watching G.R. Yes the Zio Ciro Subito Cotto 80 gas / wood is an amazing oven! I would buy one today but my wife would kill me if i bought another oven right now :) The only down side is the weight, the 80 is extremely heavy and you need 4 adults to move it around but if you have a permanent spot and your patio is big enough than it's a great oven. I would still get the gas burner with it also. For now the Dome will be my oven of choice but if you have the $5k budget i would consider the Subito Cotto 80 also (the 60 is more the size of the DOME)
@@HarplandProductions Hey, thanks for getting back to me. When you do that, do you stretch one pizza at a time, or are they all stretched & ready to go in the oven back to back? I'm just trying to make sure there is absolutely no waiting time for the stone. Not even the prep time for each pizza. Love your channel so much.
The dome seems like the perfect solution for wanting a full blown wood fired oven that is somewhat portable (aka not a fixed brick oven), but their lack of availability really throws me off. And after watching your install demo, I can't help but be really concerned about that single center bolt connection to the cart. Roccbox has tons of videos trying to claim it can do more than pizza, and they are tempting, but I can't help but think it really shouldn't be considered anything but a pizza oven.
Yeah i was very lucky to get mine so early! The design of the stand the the weight distribution really hold the oven in place, that little bolt is more to just prevent the oven from lifting up! There are little feet on the bottom of the oven that fit down into the stand and it doesn't move at all, feels very sturdy! I have tried cooking other things in it but I agree it is still a, "Pizza Oven" that you can cook other things in. For BBQing meat my smoker does a better job and i still prefer my Weber Grill for non pizza meals, But the salmon was nice in the wood oven!
@@HarplandProductions Good to know about your other experiences with non pizza items. To be honest, I'm a bit skeptical because you are about the only source of feedback on it right now. Part of me feels foolish waiting on something I can't even buy, but the other part tells me to NOT buy something when a more suitable product might be available. Then again, there's no telling "when" as far as I can tell, so I just sit and wait. Thanks for the feedback.
@@NinjaMonkeyPrime the Roccbox is extremely versatile for its size and I've cooked steak (various cuts and meats), fish, veggies, bread (focaccia, ciabatta, naan, pita, garlic bread), and grilled cheese like Greek saganaki or baked feta with cherry tomatoes. If you ever sous vide it provides the ultimate sear. The Gozney TH-cam channel has tons of recipes for all sorts of things. For me the big sell is portability. I plan on getting a Dome, but until then this fits the bill. As far as owning both, I see no issue as the roccbox is super portable and if I have a big gathering it's one more pizza cooking surface.
Pizza is not in the oven long enough when cooking with wood to get any benefit. Gas for sure. Too be honest give most people a blind tasting they won’t taste any difference with any food.
@@tonys-travels-2023 This is true, but the Internet's full of people with a super human sense of taste and could 100% tell the different in a blind taste test. A "long" 2 minute Neo pizza cook, the different won't be noticable. I did a 30 minute cook in my Masterbuilt Gravity smoker with just charcoal. 2 of the people who knew I cooked in it tried the food and said "love the taste the wood imparted, it's unmistakable!" One proudly named the type of wood I used lol. Now there are rare people who's taste buds could desern a 60 second propane pizza vs a 60 wood pizza. But for the thousands online who tell me it's easy to tell the different and it's night and day. I'd love to perform a blind test on them. 60 seconds of the strongest wood doesn't do anything. I mean I'll cook a Pork Butt for 14 hours with 3 different wood chunks in the hopper the entire cook. If 60 seconds made a noticable difference on a pizza, a 14 hour cook would be inediable from the overpowering taste of wood. I own a Roccbox, the wood option doesn't even seem worth it to me. Now when I get the Dome I'll probably do some wood pizzas, not for a flavor thing but because it looks like it would actually be fun lol.
Pizza for sure pointless messing with wood. I challenge any and all (and have done with many of my chef friends. I’m a caterer of 46/47 years) to do a blind tasting. For sure longer cooks are a different matter. Different tools different jobs. I have:- Bushman santorini wood oven Roccbox Dome on its way Masterbuilt elec smoker Green egg They all do different things, not one tool will be “the master of every dish” but for sure, low and slow, wood is a different game and of course you can taste the difference in the outcome. But pizza, typically 60-90 Seconds….. I just don’t get it. Some may wish to go through the “theatre” of lighting, managing a fire. Sobeit. Whilst I’m keen on pizza, for me is snack, easy food not “great dining” But, each to their own. Best regards.
Great video! Can you tell us the difference time to reach temperature (~400C or ~750F) for the 2 ovens? I’ve read 20-30 mins for the Roccbox but I couldn’t find anything about the Dome?
Hello Leonardo, thank you for watching! The roccbox will definitely warm up and reach 400+ much faster, it depends on the outside temperature but for me it usually takes around 30 minutes to reach that temp. The Dome requires more time, I typically turn my Dome on 60 minutes before to have it ready!
I would go with a 14” one max, The dome door is 16 inches wide but only at the very very bottom so it’s almost impossible to launch a pizza with a 16 inch peel! gimetalusa.com/product/aluminum-round-perforated-pizza-peel
Thanks for watching! Yeah i tried and tried to use the wood burner, i have both version and it's fun to use but gas is still the best way without any doubt, less work, better results and less mess!
would love to see the Gozney pizzia oven compared to the Roccbox kinda like apples to apples this is kinda like Apples to Slightly less apple....A pear? maybe lol
Thanks for watching Chris, I have whole separate videos going into detail about each of them this one was just comparing the differences between the two! Check out the other videos if you need more details
Hi,,, I am planning on switching my commercial pizza business to a more portable and set up since we are now selling all the time at one vineyard. I am considering buying two or three roccbox to handle the flow. Have you had any experience using multiple units? Regarding the dome we do 11" pizzas... can you manuever two at a time in the dome? I plan to only use propane with either one of the Gozney. Thanks
Hello Armado, Thank you very much for watching! I personally have only used 1 roccbox at a time but i know of a lot of people who use multiple ones at a time for their pizza business and they work flawlessly! I can without a doubt say the the Roccbox is by far the best small portable oven out there for both home and commercial use, so much better heat retention and insulation than any other out there! The Dome is also great and Yes you can do two 11-12" pizzas at the same time, here is a video of me doing it th-cam.com/video/Dk2tvAmaUac/w-d-xo.html but if your going to use this for a mobile pizza business you would ideally have it permanently set up in a truck or in a trailer because its very heavy and not considered a, "Portable" oven at all, You really need 3 strong adults to safely move it around and or lift it up and down. If it were my choice i would say opt for 2 roccbox ovens to start, that way you can adjust the temps independently and you have a back up if needed, in case you have a pizza disaster, etc. If your going for 3 ovens you will prob need 2 people, one person making / stretching the dough and one person only launching and turning pizza. Let me know what you decide. I am excited for you!
Hi thanks for your prompt reply. I think the roccbox portability , price and performance may be more suitable for a comercial set up .The dome ideally is meant to handle one 16 inch pizza. Doing two is a bit more labor intensive when selling to the public vs a home environment. I really enjoy your videos even after being in the pizza business for ten years.
@@armandoverea5089 Thanks so much Armando for the positive feedback! I think your on the right track, Yeah doing 2 pizzas at once increases the margin of error quite a bit :) best of luck buddy!
@@HarplandProductions One issue that I forgot to ask.. forgive me if it has already been mentioned but I have read somewhere else that controlling the temp is a bit of a challenge. Not sure if tjhis is true or not with either one but specially with the Roccbox. I do not make neopolitan pies. My are more in line with a NY style pie... bread flour/all purpose flour. I bake at around 600-650 in my mwfo. What is your opinion. Thanks again.
Thanks for the video comparison/review. It’s a little hard to tell how large the opening is on the dome but I was wondering whether it is possible to use the dome for roasting a whole chicken or a piece of lamb, beef or pork? If so have you tried it? Might be an idea for a future video?
Great review. Is there any difference in the pizza that is cooked in these ovens? Does one do a better job than the other or at the end of of the day the pizzas come out the same (i.e. if using same dough recipe)? Appreciate all the other differences you talked about in your video.
Thanks for watching C K! Both make amazing pizza, really the only difference is that with the Roccbox or any other small oven like it you just have to watch it very closely the entire 60 seconds, since the back of the pizza is so close to the flame due to the small size. With the Dome if the pizza is cooking to fast or slow you can move it around if needed and I have found the cook is a little more even in my opinion but pizzas turn out great in both :) The Dome is easier to cook in because of the extra room!
@@HarplandProductions awesome thank you for this. I think I’ll just wait for the dome. I have a piccolo woodoven with rotating floor but want something a bit bigger and with gas.
This was written in Dec 2022: I ordered my Dome and got it within two weeks. Your mileage may vary but as of today they seem to have good stock. I wanted the Dome for the extra room and flexibility. I purchased a wood-only Dome because I wanted a true wood-fired oven experience and result. For people who are interested in the Roccbox, I recommend watching the Gozney TH-cam channel for a very wide variety of non-pizza recipes. Don't worry about whether you think you'll make pizza often enough. Also I found out that my favorite local pizza place sells dough and sauce. When I don't feel like making these from scratch, I'm going to buy the dough and sauce, cut up some cheese and veggies, and make pizza on the fly.
I’ve had my Roccbox for a few years and have cooked maybe 1000 pizzas on it using propane. My question is on how much more propane the Dome uses to heat to the same temp? It is bigger and looks like it has a larger flame. I cook with a floor temp in the middle at 750F and try to cook at least a 4 minute pizza. I usually preheat it for an hour so fuel consumption is a concern for me. Thanks Ryan
Thanks so much for watching and reaching out to me! I had the same concerns but for a larger oven it's extremely fuel / heat efficient. The insulation is amazing, you can actually touch the outside of the oven even with it at nearly 1,000F. The gas burner is rated to 10.0 kW. A 9kg (20lb is the US standard for Gas Grill) propane bottle / Tank will give around 18 hours use on average. For me i like to heat the oven up 1 hour before then i usually cook anywhere from 5-10 pizzas a night and I can get 9-10 pizza nights out of 1 tank of gas (I always keep a spare just in case). So it's still a great deal, $20 tank of gas = 80-100 great pizzas :)
So saying you’re going to make only one pizza each time it sounds like the Dome uses 2 to 2.5 times more fuel to cook a pizza properly. I cook roughly 20 pizzas on a 15 lb tank heating up the oven an hour each time.
Great video. I’m still on a waitlist (Europe) and probably will be getting my Dome during the winter. I’ve used my Roccbox on subzero temperatures and even on snowy days and it’s just a beast. I’m sure that I just can’t wait for the summer with the Dome… what kind of cover are you using with it? With Roccbox I just have an IKEA hacked stand with their cover but I’m getting the same setup as yours, the works, with Dome and I have not seen a Gozney cover for it.
Thanks for watching Jay, appreciate it! Agree 100% the roccbox is a beast! You are going to love your Dome. Here is a video where i show the Dome cover if you want to check it out. th-cam.com/video/zz0aL-ykLMA/w-d-xo.html
I have a rock Box I got it about a month and a 1/2 ago and my pizza dough sticks to the peel then when I try to slide it off it goes into the rock Box now it's all messed up for the rock Box burning the cheese burnand the cheese is burning I must have wasted 10 pizzas pin pizzas cause I'm new at this I'm not in a pro I'm making pizzas making pizzas but I'm not gonna keep stop trying either making pieces I just made watch a guy on TH-cam Make a beer batter dough and he says the longer you let it sit in the refrigerator his spreader after 12 hours proving it and set it in the Refrigerator for 3 days or more so the pizza crushed the beer pizza crust will be robust flavored
Hello Gary, there is a lot to unpack here! The dough sticking to your peel is the easiest one. 1. You need to use semolina flour on your table and to stretch your dough. 2. You need to use a slotted aluminum peel, stretch and top pizza on your counter first then load onto your peel, once loaded you need to launch it quickly (30 seconds or so or it will absorb the flour and start sticking! 3.regarding cooking the pizza, there are many factors, these ovens are primarily designed for High hydration (60%+ water) Neapolitan dough, and the oven has to be 750°F+, and once in the oven, once its at full temperature the pizza cooks for 60-90 seconds max turning a couple times! Use max 2 tablespoons of sauce and make sure your cheese is room temperature and not wet! Check out my dough recipe! Hopefully this helps
Thanks for watching! Yes the Dome has great heat retention, The temp. will stay in the hundreds for hours after the fire or burner is turned off. It has extremely thick insulation and and very thick stone so it's hard to beat!
@@Page001B absolutely can cook bread in it! when i cook pizza the oven stays over 100F for prob. 2-3 hours i turn the burner off, With the Door the the steam attachment (if they ever are ready) it will amazing for bread.
Had a roccbox since March, its great 30min to temp and able to cook 12 inch pizza in 90sec. Only use gas, the bottle lasts ages and is clean to use. First time making pizza and if you get your dough right (not sticky) making pizza is easy.
Great video 👍
Thanks so much for watching, greatly appreciate it!
Good review. Ive had my Roccbox for well over a year now and it has been great with both gas (which is indeed easy to use) and wood (which takes practice but when mastered is so rewarding). I really considered the dome when it first came out but realized the Roccbox is all i need since I use it solely for Neapolitn-ish pizzas no greater than 12 inches. This video to me confirms how amazing both ovens are but to me…the Roccbox is just an ingenious invention with commercial-grade internals.
Thanks for sharing Gibran, i also greatly appreciate you taking the time to watch my video! I agree 100% the Roccbox is an absolutely amazing pizza oven!
But I still want the dome 😭😩🙁😞
Great comments about both of these terrific ovens from Gozney 👍🏻
The Dome certainly looks like it takes the experience to a whole new level, but so it should, for the price.
If you’re an avid pizza enthusiast, definitely the Dome should be your oven if choice and worth the wait.
I personally waited 8 months for my Ooni Koda 16 to hit Australian shores & have never looked back, it’s awesome.
Gozney is a quality product, no question and both the Roccbox & the Dome are extremely high quality ovens and quite frankly, they meet the needs of entirely different markets in the world of pizza making.
Personally, I would think the Dome should ideally be compared to a mid sized wood/gas fired oven, that way there is a better comparison from a product perspective.
Nevertheless, your comments on both are excellent and very well received.
Thankyou for your insight & passion for these amazing Gozney pizza ovens! Love it! 👍🏻👏
Thanks so much for watching Craig and I appriciate you taking the time to comment! I agree you really can't compare the Dome to the roccbox or ooni ovens because like i call out in the video, it's really not a, "Portable" oven. It's, "Movable" but you cant move it around easy, and if you don't have the stand with the caster wheels that it takes 3-4 people to move it.
Can’t comment on the Dome but I have a Roccbox and it’s amazing, Never lets me down
Thanks for watching Gary! Couldn’t agree more 😎👍🏼🍕
Super Fantastic review on both
Awesome Matt, you always explain things so clearly man sincerely appreciated!!!
I appreciate that!
Great video. I hope you get the door for the dome and bake some bread. Your devotion to Gozney should be rewarded by them. They should send you the accessories to the dome so you can do some videos.
Thank you very much! I hope they send me some accessories :) I will start experimenting with bread even without the door!
Another experienced pizza maker here in favor of the Roccbox 12". Many of us only make one pizza at a time and don't want to make something much bigger than a 10". Plus I suspect making a 12" in the Roccbox would be very difficult. Another point is fuel usage and warm up time. On my Ooni 12 it's about 15-20 minutes. I think a little longer for the Roccbox 12. I would suspect the Dome takes a half hour or more to heat up and the fuel usage during that time is probably 4 times as much? So the cost to run it for one pizza would be about 8 times as much. Of course if you're having a pizza party that wouldn't matter.
Your spot on! If your only cooking a few pizzas for the family then the roccbox is a clear winner, but if your looking for entertaining and cooking for friends frequently and you have the outdoor space then the DOME is amazing. You really cant go wrong. I always recommend starting small then upgrading, this way you can be sure you like making dough and going through the effort before you invest thousands of dollars in a bigger oven!
Thanks for watching!!!
@@HarplandProductions pm
Great video as always. Great comments. I am about to order my Dome but I am concerned about winter. I will have to leave it outside 365 days per year. It is cold here during the winter and we get a lot of snow.
I think you will be fine, I would probably cover it up with a tarp to make sure to keep any snow or water from getting in, then when it warms back up just take a few days of low heat to cure the stone again
Just ordered a roccbox!!!
Fantastic, your going to love it! Check out my big a deal recipe I just posted. Here’s the link to step #1. th-cam.com/video/5U6SUNLPjqM/w-d-xo.html
Good thorough comparison video. Thanks
Thanks for watching and commenting! I appreciate it buddy!😎👍🏼🍕
Fantastic video. We love our Roccbox I definitely want to add a Dome
Thanks so much for watching, appreciate the feedback! Cant go wrong with either oven, The Dome is a lot of fun to use!
Legit both are worth owning as the Eoccbox is a portable Dome and one more cooking surface when you have company :)
100% agree, thanks for watching again :)
Were looking for one of those stainless steel tables like you have, we've had our roccbox since the spring and its still in the box.
😢
Thanks so much for watching Jim! You need to open that thing up and start making pizzas! Here are some links to the table i have and the cover i have for it.
My Table is 60” X 30” with Caster Wheels - Here is a link
amzn.to/3geTSSX
Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown
amzn.to/3wiGkvp
@@HarplandProductions would a 24 in depth table be deep enough? I can’t find dimensions for the depth with the roccbox legs out.
@@zmoorern Sorry just saw this , it's hard to keep track of when its a reply to a reply :) 24" deep will work, you need min. 20" to fit the legs so 24" will work. If you do 6'X2' it would be ideal, you would have room for your roccbox and enough room to prep pizzas right next to it :)
A comparison of how the work and cook would be useful, please. Thanks Tony
sounds good! Thanks for watching Tony!
I’m on the waiting list for dome. No chance yet
Thanks so much for watching, i hope they catch up with demand soon so you get yours!
Great review and video . We love our Roccbox . Pizza every Saturday night . But I definitely would love to get the dome . 🔥🍕🍻
Thanks buddy for watching!!!! I still love my Roccbox also!
I'm so torn. I'm sure I'd love the Roccbox but the Dome would offer so many options. But, the Dome isn't available, so there's that.
@@NinjaMonkeyPrime The Roccbox is a great learning oven . Plus to see if you will cook in it a lot . It makes incredible food when you learn how to use it .
@@davegass1650 I'm sure the Roccbox is all I need and I would enjoy it. For some reason I've been obsessed with the romantic idea of wood fired cooking. The Dome seems like a perfect solution between a full blown wood fired oven and something flexible and portable. Not that I even NEED that. :)
@@NinjaMonkeyPrime I definitely will get a Dome when they are available. But the Roccbox is doing a great job for our Saturday pizza night .
Love my roc box. But wish I had the domb
Thanks for watching! I do love my Dome but i do still use my roccbox also!
If you’re just gonna cook a couple of 10 inch pizzas is the quality of the finished product you get from the dome any better than what you get from the Roccbox?
Thanks for watching! Not really any difference in the cooking quality, the main thing you get from the DOME is more space and a better burner in terms of heat and the placement is much better on the side so you can see it cooking and not in the back like the Roccbox and man other pizza ovens. Back Burner placement is just asking to burn your crust :). It's going to come down to your budget and if you need / want a more portable oven, The DOME isn't as easy to store in the winter if that's a concern for you. I would also check out the Pizza Party Ardore and Emozione, I have videos each on my channel and they just told me that any of my viewers can use my code, "HARPLAND10" and get a 10% discount and free shipping. I like the pizza Party ovens because they have the best stone floor option, "Saputo stones" which are superior for making pizza and l love the copper look. The end of the Day any of these ovens as long as you stick to a quality brand like Gozney, Pizza Party, and most of the Ooni ovens will give you great pizzas, it's going to be more of which one you like the best and your budget.
Ardore = th-cam.com/video/iH2iLTuKoHo/w-d-xo.htmlsi=ul-HxQSz4vwOUyD1
Emozione = th-cam.com/video/_3fnm_Eo_K4/w-d-xo.htmlsi=XoedvBjTXeHAe_vM
Here is the link to Pizza Party = www.pizzapartyshop.com/en/
it is said that you can cook 2 at once in the dome, I am skeptical as to how practical that would be, and the max size would only be 8" each! they cook so fast anyway, I can't see the reason to do so. btw, I have the roccbox, and love it!
Hello David, Yes I have been able to cook two 10" pizzas at once but to your point the added stress of cooking 2 pizzas at once isn't quite worth it when i can just wait a minute and cook another one! I have found that when we have people over for pizza i can just prep up to 6 doughs, have them all stretched out on semolina then just top and cook back to back and in 10 min. i am done! Here is the video of me cooking 2 pizzas. Thanks again for watching!
th-cam.com/video/Dk2tvAmaUac/w-d-xo.html
Love the la vagabonds Tshirt! Hello sailor!!! You should also watch sailing GBU 😉
Yeah i really enjoy La Vagabonds, will check out GBU!
Hi, I enjoy your videos, they are very informative. wish you well! I watched a lot of your videos, lately your reviews of pizza ovens. I would like to ask you to recommend 3 pizza ovens that you think are the best. THANKS.
Glad you like them and thank you very much for watching! It really depends a lot on what you want, how you plan to use it, how big of an oven, and if you need to be able easily move or transport the oven, etc. That being said, i think for the money the Gozney Dome is my favorite oven. For just around $,2000 it's an amazing oven and very good quality! The next step up would be in the $5,000 range and if you have that type of budget then the best oven out these is the Piccolo 75 by Valoriani. So my top 3 ovens would, best overall #1 Gozney Dome, next the best small portable oven #2 Gozney Roccbox and the Best High End Oven would be #3 the Piccolo 75
Thanks for yr informative video. I really would like to know about the venting of the grosni dome oven. Normally dome/cobb ovens vent through a flew mounted in the top front of the oven. Air flows through oven from front then burn flows round top inside then to front and out the front mounted fleu. What about grosni. The fleu is mounted in the middle. Appears not to have damper in fleu. Does fleu go directly into the top opening if the oven. I observed from yr video that at the top of the door there appears to be a wide cavity over the door. Does the heat and smoke vent out through this cavity into the top of the oven and up to the middle and out through the fleu opening in the middle. Can you explain how the venting and escaping heat exits. In relation to heat distribution in the top of the oven.
Thanks so much for watching Tom! The Dome is designed like a traditional Neapolitan pizza oven, As you mentioned near the door opening their is an opening at the top for the flue to connect to the chiming which allows the heat and smoke to roll over the ceiling of the oven and circulate inside before exiting through the flue. It does not have a damper but with the short chimney haven't found that it is needed. This oven also has an air flow vent built into the stone floor that can be uncovered when using the oven with wood (you place the fire directly on top of it) to increase air flow, then once the oven cools you can pop off the vent and dump the ashes down into it for easy cleaning into a built in tray! Hope that helps.
As always great video.
Thanks CB, appreciate it 😎👍🏼
If I only plan to make 12” pizza’s one at a time I am better off with the roccbox?
Thanks for watching! If you just going to making some pizza for fun and only a few here and there than the Solo Pi is a great option. and if you like the looks of it you really cant go wrong. It's very convent and durable and now that this never version is less expensive, i think it's a great deal.
If you would like more information regarding this oven or are interested in buying one, please use the link below, you still get the same great price from Solo and it helps my channel so i can keep making videos.
solostove.pxf.io/dang2M
I would also check out the Pizza Party Ardore and Emozione, I have videos each on my channel and they just told me that any of my viewers can use my code, "HARPLAND10" and get a 10% discount and free shipping. I like the pizza Party ovens because they have the best stone floor option, "Saputo stones" which are superior for making pizza and l love the copper look. The end of the Day any of these ovens as long as you stick to a quality brand like Gozney, Pizza Party, and the Solo ovens will give you great pizzas, it's going to be more of which one you like the best and your budget.
Ardore = th-cam.com/video/iH2iLTuKoHo/w-d-xo.htmlsi=ul-HxQSz4vwOUyD1
Emozione = th-cam.com/video/_3fnm_Eo_K4/w-d-xo.htmlsi=XoedvBjTXeHAe_vM
Here is the link to Pizza Party = www.pizzapartyshop.com/en/
Does any of these ovens work w/ natural gas connection that are typically available in the house back yards?
The Gozney Dome can be ordered with a Natural Gas burner connection
Thanks for this! I'd love to hear your perspective on the zio Ciro vs. the Gozney dome. (Pricier, but ...) Would love to get your take. 👍
Thanks for watching G.R. Yes the Zio Ciro Subito Cotto 80 gas / wood is an amazing oven! I would buy one today but my wife would kill me if i bought another oven right now :) The only down side is the weight, the 80 is extremely heavy and you need 4 adults to move it around but if you have a permanent spot and your patio is big enough than it's a great oven. I would still get the gas burner with it also. For now the Dome will be my oven of choice but if you have the $5k budget i would consider the Subito Cotto 80 also (the 60 is more the size of the DOME)
Can you do back to back pizza in the dome without waiting, or does the stone get cold? Thanks for all the videos.
Absolutely, I typically cook at least 8 pizzas back to back every time I use my Dome without and break in between
@@HarplandProductions Hey, thanks for getting back to me. When you do that, do you stretch one pizza at a time, or are they all stretched & ready to go in the oven back to back? I'm just trying to make sure there is absolutely no waiting time for the stone. Not even the prep time for each pizza. Love your channel so much.
@@California007 when i am making a lot of pizza I will prep min 3 at a time up to 6
@@HarplandProductions THANK YOU!
@@California007 anytime
The dome seems like the perfect solution for wanting a full blown wood fired oven that is somewhat portable (aka not a fixed brick oven), but their lack of availability really throws me off. And after watching your install demo, I can't help but be really concerned about that single center bolt connection to the cart. Roccbox has tons of videos trying to claim it can do more than pizza, and they are tempting, but I can't help but think it really shouldn't be considered anything but a pizza oven.
Yeah i was very lucky to get mine so early! The design of the stand the the weight distribution really hold the oven in place, that little bolt is more to just prevent the oven from lifting up! There are little feet on the bottom of the oven that fit down into the stand and it doesn't move at all, feels very sturdy! I have tried cooking other things in it but I agree it is still a, "Pizza Oven" that you can cook other things in. For BBQing meat my smoker does a better job and i still prefer my Weber Grill for non pizza meals, But the salmon was nice in the wood oven!
@@HarplandProductions Good to know about your other experiences with non pizza items. To be honest, I'm a bit skeptical because you are about the only source of feedback on it right now. Part of me feels foolish waiting on something I can't even buy, but the other part tells me to NOT buy something when a more suitable product might be available. Then again, there's no telling "when" as far as I can tell, so I just sit and wait. Thanks for the feedback.
@@NinjaMonkeyPrime the Roccbox is extremely versatile for its size and I've cooked steak (various cuts and meats), fish, veggies, bread (focaccia, ciabatta, naan, pita, garlic bread), and grilled cheese like Greek saganaki or baked feta with cherry tomatoes. If you ever sous vide it provides the ultimate sear. The Gozney TH-cam channel has tons of recipes for all sorts of things. For me the big sell is portability. I plan on getting a Dome, but until then this fits the bill. As far as owning both, I see no issue as the roccbox is super portable and if I have a big gathering it's one more pizza cooking surface.
Nice shirt man 👍🏻⛵️
Thanks buddy, love their channel!
Does the metal piece coming out from the opening come with the Roccbox or is that an accessory? Please let me know where you got it. Thanks
Thanks for watching, it’s separate, here is a link amzn.to/3viya5j and here is a full review th-cam.com/video/ZCDEX3TgK8Y/w-d-xo.html
Thanks for your review
Thanks for watching!
@@HarplandProductions you’re welcome
Hopefully you enjoy the videos 😎👍🏼
I love my Roccbox.Gas is so easy and we can't taste the difference using wood or Propane. We take the roccbox to Florida with us all winter.
Thanks for watching Frank! I agree I prefer using gas also!
Pizza is not in the oven long enough when cooking with wood to get any benefit. Gas for sure. Too be honest give most people a blind tasting they won’t taste any difference with any food.
@@tonys-travels-2023 This is true, but the Internet's full of people with a super human sense of taste and could 100% tell the different in a blind taste test. A "long" 2 minute Neo pizza cook, the different won't be noticable. I did a 30 minute cook in my Masterbuilt Gravity smoker with just charcoal. 2 of the people who knew I cooked in it tried the food and said
"love the taste the wood imparted, it's unmistakable!" One proudly named the type of wood I used lol. Now there are rare people who's taste buds could desern a 60 second propane pizza vs a 60 wood pizza. But for the thousands online who tell me it's easy to tell the different and it's night and day. I'd love to perform a blind test on them. 60 seconds of the strongest wood doesn't do anything. I mean I'll cook a Pork Butt for 14 hours with 3 different wood chunks in the hopper the entire cook. If 60 seconds made a noticable difference on a pizza, a 14 hour cook would be inediable from the overpowering taste of wood.
I own a Roccbox, the wood option doesn't even seem worth it to me. Now when I get the Dome I'll probably do some wood pizzas, not for a flavor thing but because it looks like it would actually be fun lol.
Pizza for sure pointless messing with wood. I challenge any and all (and have done with many of my chef friends. I’m a caterer of 46/47 years) to do a blind tasting. For sure longer cooks are a different matter. Different tools different jobs. I have:-
Bushman santorini wood oven
Roccbox
Dome on its way
Masterbuilt elec smoker
Green egg
They all do different things, not one tool will be “the master of every dish” but for sure, low and slow, wood is a different game and of course you can taste the difference in the outcome. But pizza, typically 60-90
Seconds….. I just don’t get it. Some may wish to go through the “theatre” of lighting, managing a fire. Sobeit. Whilst I’m keen on pizza, for me is snack, easy food not “great dining”
But, each to their own.
Best regards.
Great video! Can you tell us the difference time to reach temperature (~400C or ~750F) for the 2 ovens? I’ve read 20-30 mins for the Roccbox but I couldn’t find anything about the Dome?
Hello Leonardo, thank you for watching! The roccbox will definitely warm up and reach 400+ much faster, it depends on the outside temperature but for me it usually takes around 30 minutes to reach that temp. The Dome requires more time, I typically turn my Dome on 60 minutes before to have it ready!
Do you think a 16 inch peel is too big for the dome? I don't know which size to get as I'd want to make 16 inch pizzas but dunno if itl be too tight
I would go with a 14” one max, The dome door is 16 inches wide but only at the very very bottom so it’s almost impossible to launch a pizza with a 16 inch peel! gimetalusa.com/product/aluminum-round-perforated-pizza-peel
@@HarplandProductions thanks for the answer!
Another great video ! I do not like the roccbox Woodburnr ,it's a waste of money.
Thanks for watching! Yeah i tried and tried to use the wood burner, i have both version and it's fun to use but gas is still the best way without any doubt, less work, better results and less mess!
would love to see the Gozney pizzia oven compared to the Roccbox kinda like apples to apples this is kinda like Apples to Slightly less apple....A pear? maybe lol
Thanks for watching Russell! Let me know if you have any specific questions about the ovens and I would be more than glad to help!
Talk about everything but the most important part: what are the ovens made of. Materials, wall thickness. This is a Infomercial
Thanks for watching Chris, I have whole separate videos going into detail about each of them this one was just comparing the differences between the two! Check out the other videos if you need more details
Hi,,, I am planning on switching my commercial pizza business to a more portable and set up since we are now selling all the time at one vineyard. I am considering buying two or three roccbox to handle the flow. Have you had any experience using multiple units? Regarding the dome we do 11" pizzas... can you manuever two at a time in the dome? I plan to only use propane with either one of the Gozney. Thanks
Hello Armado, Thank you very much for watching! I personally have only used 1 roccbox at a time but i know of a lot of people who use multiple ones at a time for their pizza business and they work flawlessly! I can without a doubt say the the Roccbox is by far the best small portable oven out there for both home and commercial use, so much better heat retention and insulation than any other out there! The Dome is also great and Yes you can do two 11-12" pizzas at the same time, here is a video of me doing it th-cam.com/video/Dk2tvAmaUac/w-d-xo.html but if your going to use this for a mobile pizza business you would ideally have it permanently set up in a truck or in a trailer because its very heavy and not considered a, "Portable" oven at all, You really need 3 strong adults to safely move it around and or lift it up and down. If it were my choice i would say opt for 2 roccbox ovens to start, that way you can adjust the temps independently and you have a back up if needed, in case you have a pizza disaster, etc. If your going for 3 ovens you will prob need 2 people, one person making / stretching the dough and one person only launching and turning pizza. Let me know what you decide. I am excited for you!
Hi thanks for your prompt reply. I think the roccbox portability , price and performance may be more suitable for a comercial set up .The dome ideally is meant to handle one 16 inch pizza. Doing two is a bit more labor intensive when selling to the public vs a home environment. I really enjoy your videos even after being in the pizza business for ten years.
@@armandoverea5089 Thanks so much Armando for the positive feedback! I think your on the right track, Yeah doing 2 pizzas at once increases the margin of error quite a bit :) best of luck buddy!
@@HarplandProductions One issue that I forgot to ask.. forgive me if it has already been mentioned but I have read somewhere else that controlling the temp is a bit of a challenge. Not sure if tjhis is true or not with either one but specially with the Roccbox. I do not make neopolitan pies. My are more in line with a NY style pie... bread flour/all purpose flour. I bake at around 600-650 in my mwfo. What is your opinion. Thanks again.
@@armandoverea5089 I have 2 Roccboxes and it’s easy to use both at the same time. Used it for pop ups all the time.
Thanks for the video comparison/review. It’s a little hard to tell how large the opening is on the dome but I was wondering whether it is possible to use the dome for roasting a whole chicken or a piece of lamb, beef or pork? If so have you tried it? Might be an idea for a future video?
thanks so much for watching! You can absolutely roast inside this oven, it's large enough for a standard roasting or sheet pan for chicken, beef, etc.
Great review. Is there any difference in the pizza that is cooked in these ovens? Does one do a better job than the other or at the end of of the day the pizzas come out the same (i.e. if using same dough recipe)? Appreciate all the other differences you talked about in your video.
Thanks for watching C K! Both make amazing pizza, really the only difference is that with the Roccbox or any other small oven like it you just have to watch it very closely the entire 60 seconds, since the back of the pizza is so close to the flame due to the small size. With the Dome if the pizza is cooking to fast or slow you can move it around if needed and I have found the cook is a little more even in my opinion but pizzas turn out great in both :) The Dome is easier to cook in because of the extra room!
@@HarplandProductions awesome thank you for this. I think I’ll just wait for the dome. I have a piccolo woodoven with rotating floor but want something a bit bigger and with gas.
Yeah having a bigger oven makes a huge difference
Cool shirt
Thank you! Love their channel!
This was written in Dec 2022: I ordered my Dome and got it within two weeks. Your mileage may vary but as of today they seem to have good stock. I wanted the Dome for the extra room and flexibility. I purchased a wood-only Dome because I wanted a true wood-fired oven experience and result. For people who are interested in the Roccbox, I recommend watching the Gozney TH-cam channel for a very wide variety of non-pizza recipes. Don't worry about whether you think you'll make pizza often enough. Also I found out that my favorite local pizza place sells dough and sauce. When I don't feel like making these from scratch, I'm going to buy the dough and sauce, cut up some cheese and veggies, and make pizza on the fly.
I’ve had my Roccbox for a few years and have cooked maybe 1000 pizzas on it using propane.
My question is on how much more propane the Dome uses to heat to the same temp? It is bigger and looks like it has a larger flame.
I cook with a floor temp in the middle at 750F and try to cook at least a 4 minute pizza.
I usually preheat it for an hour so fuel consumption is a concern for me.
Thanks
Ryan
Thanks so much for watching and reaching out to me! I had the same concerns but for a larger oven it's extremely fuel / heat efficient. The insulation is amazing, you can actually touch the outside of the oven even with it at nearly 1,000F. The gas burner is rated to 10.0 kW.
A 9kg (20lb is the US standard for Gas Grill) propane bottle / Tank will give around 18 hours use on average. For me i like to heat the oven up 1 hour before then i usually cook anywhere from 5-10 pizzas a night and I can get 9-10 pizza nights out of 1 tank of gas (I always keep a spare just in case). So it's still a great deal, $20 tank of gas = 80-100 great pizzas :)
So saying you’re going to make only one pizza each time it sounds like the Dome uses 2 to 2.5 times more fuel to cook a pizza properly.
I cook roughly 20 pizzas on a 15 lb tank heating up the oven an hour each time.
@@afraid2fart598 Yeah if i was only going to make 1 or 2 pizzas i would use my roccbox, but when i am making more i crank up the Dome
how much?
Thanks so much for watching, here is the direct link to Gozney so you can compare the prices us.gozney.com/pages/home-pizza-ovens
Great video. I’m still on a waitlist (Europe) and probably will be getting my Dome during the winter. I’ve used my Roccbox on subzero temperatures and even on snowy days and it’s just a beast. I’m sure that I just can’t wait for the summer with the Dome… what kind of cover are you using with it? With Roccbox I just have an IKEA hacked stand with their cover but I’m getting the same setup as yours, the works, with Dome and I have not seen a Gozney cover for it.
Thanks for watching Jay, appreciate it! Agree 100% the roccbox is a beast! You are going to love your Dome. Here is a video where i show the Dome cover if you want to check it out.
th-cam.com/video/zz0aL-ykLMA/w-d-xo.html
I have a rock Box I got it about a month and a 1/2 ago and my pizza dough sticks to the peel then when I try to slide it off it goes into the rock Box now it's all messed up for the rock Box burning the cheese burnand the cheese is burning I must have wasted 10 pizzas pin pizzas cause I'm new at this I'm not in a pro I'm making pizzas making pizzas but I'm not gonna keep stop trying either making pieces I just made watch a guy on TH-cam Make a beer batter dough and he says the longer you let it sit in the refrigerator his spreader after 12 hours proving it and set it in the Refrigerator for 3 days or more so the pizza crushed the beer pizza crust will be robust flavored
Hello Gary, there is a lot to unpack here! The dough sticking to your peel is the easiest one. 1. You need to use semolina flour on your table and to stretch your dough. 2. You need to use a slotted aluminum peel, stretch and top pizza on your counter first then load onto your peel, once loaded you need to launch it quickly (30 seconds or so or it will absorb the flour and start sticking! 3.regarding cooking the pizza, there are many factors, these ovens are primarily designed for High hydration (60%+ water) Neapolitan dough, and the oven has to be 750°F+, and once in the oven, once its at full temperature the pizza cooks for 60-90 seconds max turning a couple times! Use max 2 tablespoons of sauce and make sure your cheese is room temperature and not wet! Check out my dough recipe! Hopefully this helps
i have a roccbox and a kamado and i'm a happy men
As you should be! Thank you very much for watching and taking the time to comment!
They don't make That Kermit The Frog Green Anymore. It looks cool. Now it is Black/Gray, or Olive.
Yeah I love the lime green 😎👍🏼
Does the dome provide any significant retained heat cooking?
Thanks for watching! Yes the Dome has great heat retention, The temp. will stay in the hundreds for hours after the fire or burner is turned off. It has extremely thick insulation and and very thick stone so it's hard to beat!
@@HarplandProductions so granted the doors will be available eventually could the dome cook breads with retained heat?
@@Page001B absolutely can cook bread in it! when i cook pizza the oven stays over 100F for prob. 2-3 hours i turn the burner off, With the Door the the steam attachment (if they ever are ready) it will amazing for bread.
Dome
I knew what you meant 😂
It's like the hand is talking to me. Damon from DDE does the same thing. It's very annoying. It made me jump to Vito the Pizza Maestro's Channel.
🤣👍🏼