Same also here man u really are exactly what i was looking for and more ...u covered every little detail and even so much more that i was questioning..hands down the best review video about this ovens on the all TH-cam
Glad I stumbled over your video. Very insightful and very useful for me who is considering to get a portable pizza oven and have given up the idea of building a big brick oven in the garden.
I had both those ovens. First the Ooni and then the Roccbox. I got rid of the Ooni for the melting knob reason. Though I did make a wooden knob which solved the problem while I owned it. I had exactly the same wind problem. Ooni seemed to be in denial of this though and kept sending me replacements when they could have simply made a more heat resistant knob. I also had to click the Ooni 3-5 times to light it. On the Roccbox it lite the first time every time. On the Ooni I turned the flame down right away so that prevented the 'setting' problem in the front. Anyway, a long review but very good one. Nice to see your experiences mirror mine. I personally recommend anyone to come up the the extra $100 and get the Roccbox.
Great video. There is lots of great information on TH-cam, but I think your experiences bring a very unique voice to the topic. I appreciate you sharing your story!
It’s the video I was looking for! From someone who knows about pizza and the way it cooks. I am a professional Italian pizzamaker and this video helped me a lot with my final decision . Thank you!
Great review! Validated my decision to switch to gozney for exactly the reasons you discussed in this video=which is maintaining that stone temperature. Very important when serving for a crowd. 👍
Thanks for the really informative video. The generate v loaded heat. Makes so much sense the way you describe it. Ive been trying to decide between these two ovens. This review helped me decide the roccbox is better for me. Cheers!!
Thank you, best review/comparison I've seen on the topic! Ordered the Roccbox. Curious about the gas usage and what size of gas canister would you suggest for (weekly) home usage?
Amazing information. I did a high hydration dough in my Ooni last night and had a problem with the pizzas catching on fire. But when I turned the flame down, the temperature of the floor dropped too much. This video helped me to understand why. Thank you!
Great video, very knowledgeable explanations instead of a sales pitch. Thank you Does the Karu 16 aolve aome or the short falls of rhe 12 auch as the hight?
@@americangothicpizza based on your excellent video with detailed information about how the ovens work, I bought a Roccbox. I’m super happy with it. So, thanks again!
@@americangothicpizza based on your excellent video with detailed information about how the ovens work, I bought a Roccbox. I’m super happy with it. So, thanks again!
Good points and comparison. I don't like ovens with doors, but it might help you in the wind. I try and put the oven front opening 90 degrees to the wind direction. One big difference between the two ovens you are showing is that the Ooni is painted carbon steel, whereas the Ooni is a stainless steel front face with a silicone rubber covered main body. Here by the ocean, the Roccbox will weather better outside. Thanks
Really great review, thanks. It seems that for family pizza night, the end products are kind of identical, so for me it comes down to quality and durability. I feel like I've been hearing about more QC issues with Ooni -- ignitor and regulator problems -- and it's great that customer service is responsive, but it's better not to have to contact them at all. Your review seemed to indicate that the design is a little better on the Gozney , too. I'll never make 5000 pizzas but it's good to know that you've really put these to the test.
Thank you TK. We have just ordered our 3rd Roccbox. There are no issues with the igniters, and they are sturdy, high-quality ovens. The design is better for cooking multiple pizzas (we are now cooking around 1,500 pizzas/month), one after another. They also come with a very good placing pizza peel! I highly recommend it.
Half way thru your video I was sold on the Roccbox. Ordered the special edition. A little more money but part of that is helping a very good cause. Your review was awesome thank you I also subscribe channel. 😊
Thank you for your wonderful video, it is amazingly thorough. I’m in a dilemma, can’t decide between the Roccbox and the Koda 12, mainly because the Roccbox is so much heavier. I do have one question though and can’t find the answer anywhere on the internet. Which of these ovens have a bigger mouth, (width and height) so you can cook other things like breads or put a cast iron skillet in for meats and veggies? Thank you so much in advance for your answers.
Hi Eunice. Thanks for watching--I'm glad it was helpful! To answer your question, the Ooni Koda has a wider mouth, but the mouth of the Roccbox is slightly taller. While both of them will fit a cast iron skillet for meats and veggies, I am afraid that neither will work for baking bread. When we bake bread out of our leftover pizza dough, which I do at least once a week, we do it on a pizza stone placed in our conventional oven in the house. I have a video of the process on my channel. Based on your question, I would definitely recommend the Roccbox because you will appreciate the ease of the flame control for the Roccbox, which you will need for veggies and meats. I hope that is helpful!
Wow, great review, tank you so much. Having a pizza business, how come you have not purchased a gozney? I am so tempted to get the bigger gozney dome as it would allow me cook bread as well.
The Done won’t fit on our truck the way it is configured. I would love to have one for several reasons, but for now the Roccboxes keep cranking them out!
Thank you very much for this review and demonstration. Very interesting. Did you try a small round peel to turn the pizza inside the oven rather them turning it oustide while cooking?
This review is long but very useful. Most reviews aren't worth reading. I just read one talking about color options. 🙄 It's reviews like yours that are helpful because you go at it from an engineer angle. Not sure if you are one though, but my scientist mind appreciates it!
There are a lot of pizza channels. I have my list of favorites, although I've learned much from other channels, too. I think this new channel has a niche to fill in that the Websters' are running a viable business using these newfangled off-the-shelf pizza ovens which can produce quality pizzas that can rival the best that can be made in full sized traditional domed wood burning ovens.
I bought the NU2U flame tamer for the Roccbox. because I was burning my pizzas, it has helped but I still am not sure what temp I should be cooking pizzas, I think cooking at the highest temp is the problem so next time I will heat full on flame and then set to low. What temp do you recommend for pizzas, I like pepperoni pizza , is this my problem or is this oven only for neapolitan pizza ? Great video look forward to recommendations. Cheers
Great questions, Rob! Let me answer the last one first: the Roccbox can cook several different styles of pizza. The pizzas we sell are classic Neapolitan crust, but we do use some non-traditional toppings like pepperoni. With a Neapolitan crust, it is best to keep the flame high so that it will cook from the bottom and top at the same rate. Two things will help you to not burn the pizza: 1) turn it several times in increments of about 30-45 degrees, and 2) check the bottom after the first few turns. If the bottom is starting to burn, you can finish it on peel. If the bottom is cooking okay, just keep turning it until it is done-about 60-90 seconds. Make sure that the temp dial on the side is in the orange zone and you should be great. If you are using dough that has oil in it (NY and other styles) you can turn the flame down and keep the floor temp lower as well. Those pizzas can cook for longer at lower temp. I hope this helps!
Great review. I bought a Roccbox 6 months ago after watching a ton of reviews. Somehow I didn’t find yours. If I had I would have stopped my research right there. Luckily I made the right choice as I Love my Roccbox. I have a dough question. Do you use sourdough starter or a biga with instant yeast? I’ve had good results with both and really couldn’t tell much difference between the two (I haven’t done a side by side comparison though). I think the real key is long ferments in the fridge. What are your thoughts?
I'm glad you love your Roccbox! We do not use a sourdough starter, but some Neapolitan pizzerias do use a Pasta Madre (mother dough). Eventually we will experiment with it, but right now we just do a 24-hour room temperature double fermentation, no biga, no starter. With a traditional Neapolitan dough, the fermentation is always outside of the fridge.
Great info. Thinking of starting an outside pizza business for area farmer market. I bought a slightly used Roccbox for $5 😅. I was pleasantly surprised at how much I like it. Now trying to make decision on a second oven to start business with. Looking at the Adore by Pizza Party. Are you familiar with these ovens?
What a great deal! I am not familiar with Ardore pizza ovens, personally. I looked at the specs and it looks decent, but it is hard to say how it cooks a pizza without using one. I am curious why you would look at one of those instead of just adding another Roccbox. I assume it is for the larger cooking surface?
@@americangothicpizza valid point. My husband wants to stick with the Roccbox so that will be the route we go at this point. We are very new to the art of pizza making so will stick to what works at this point. Your videos are very helpful. Thank you. Hoping to launch a mobile pizza business (very small scale) outside Memphis TN this summer. We will be sure to keep up with your helpful videos and advice. Blessings!
Thank You So much! Very useful Video. I was confused ... Koda 12 or Koda 16. Sir, you still use Koda 12 for outdoor events, right? I got a limited budget and planning for 15-20 9" Pizzas a day...
The ovens in the video are the Koda 12. We only use those when we have two events scheduled at the same time. When that happens, we use the Roccbox ovens on the truck and the Koda ovens in our catering tent. I still think the Roccbox is worth the extra $100 because of the consistency in cooking from the floor. It also comes with a very nice placing peel. If budget is still an issue and you are thinking of Ooni, you might consider the Karu 12, which is now $299 without the gas attachment. If you get the gas attachment it is essentially the same price as the Koda. My daughter now has our old Karu 12 and it cooks a little differently than the Koda. The flame is on the top, rather than in the back. When we were using the Oonis all of our cooks preferred the Karu.
Man, now that is what I call an in depth review. Great job.. Maybe if you get a chance throw a camera up during an event.. best of luck with the new oven. I use the bertello.
Fantastic review Brian, thank you. I’m lumbered with having to use GF dough which is incredibly delicate, so having to turn mid-cook sounds like a nightmare. I’m a little put off the Roccbox however as I tend to make a mess of the stone.
Thank you Michael. I'll try to post a video this weekend of a private party that we are catering in the food truck. We'll be making 3 GF pizzas for that party. We use Antimo Caputo Fioreglut flour, and it is definitely delicate until the pizza sets. Once it sets though, it will hold together really well while turning it.
Hello, very informative video, really appreciate, I looking an oven but I am thinking between ooni karu 16 and Roccbox do you have any advice or comments regarding that. Thanks
Hi Reza! Thank you for watching. I haven't personally used the Karu 16, but I do think Ooni has tried to address some of the issues that were present in the Karu 12 with this model. I can say that we love the durability and consistency of the Roccbox. We cook around 1,000 pizzas per month out of our two Roccbox ovens, and they are still going strong.
Great review, I have been debating between these two and want the Roccbox but it doesn’t have a natural gas option, this is the only reason I’ll go with the Ooni.
If you ever decide to go with a larger oven in the future, like the Gozney Dome, they have a version of that model utilizing Natural Gas as well. I’m getting one soon, myself.
For cooking Neapolitan pizzas (dough with no oil in the crust, or LEAN dough), no. I recommend cooking in the orange temperature zone for the floor, and full flame on top. That pizza will cook in under 90 seconds, so you will have to turn it in 10 degree increments to cook it evenly, but it will be BEAUTIFUL! If you prefer a more evenly browned and crispy crust, I recommend using a recipe with oil in it. or a RICH dough. In that case, I recommend cooking when the floor temperature is in the orange zone and the flame is all the way on low. It will take 3-5 minutes to cook that pizza, but it will come out crispier. I have recipes for both types of dough here www.americangothicpizza.com/pizza-class-outline
I noticed the goznie dome and Roccbox seems to have a yellow flame. So does many of the other ovens. Wouldn’t that create a soot problem on the finished pizzas?
That's an interesting question. All pizza ovens, including large wood-burning pizza ovens used in restaurants produce some soot. In the smaller ovens, cooking one pizza at a time, the accumulation is relatively slow, so it doesn't hit the pizza, it just gathers on the dome. If you don't clean the dome then it will tend to fall on the pizzas the next time you cook. There are two ways to resolve this. Either you can wipe the oven roof clean before you light it each time, or you can let the oven burn on high for around 30 minutes before you use it, then turn it off for a few minutes to let it cool down just a bit. We used to use the first method, but I was tired of getting my arm all covered in soot. So I realized the second method was just as effective.
If you want your Stove to hold better on the heat you could probably add an other pizza stone to the Ooni. You want get the same effect as on those professional pizzeria ovens but it should be enough for a backyard party with some friends. If you still want a professional stove for home use the option is to buy a British Aga stove. However they are extremely heavy and expensive and the design hasn’t changed much since 1930. Still they are a cooking enthusiast wet dream. 😊
Hi Rune, Thanks for watching! The Oonis do great for home use in general. We actually tried the thicker stone in the Ooni Kodas for a little while. What we found when we did that was it raised it closer to the flame. Because they are so low profile inside, this would sometimes result in the crust actually catching on fire. This would likely not happen at low volume home usage, but at our volume, it was unavoidable. Would love to have an Aga! Cheers!
Thank you for the detailed explanation. When I was looking for a pizza oven to buy, I did my research. The Roccbox was recommended as a more premium oven. So I spent the extra money and purchased the Roccbox. Now I understand why the Roccbox costs more than an Ooni. I'm not saying the Ooni is a bad oven. I've never used one. But, it seems quite adequate for the occasional home pizza maker. The Roccbox seems to be a better choice for professional caterers. If Ooni can do something about the plastic knob, it would mean one less thing an Ooni owner would have to deal with. The weight of the Ooni could be more ideal for some people.
Awesome video. I wasn't sure at first, but after listening to you ,your knowledge and background was fantastic. Because of your video and you, I bought a Gozney Roccbox. I'm looking forward to checking out ur channel for more videos. I'm really new to a pizza oven. What would you recommend, as far as buying ready made dough? From an Italian market? Until I can figure out how to make my own. Thanks again. I guess this will be a good starter pizza oven, and maybe get a dome later. Have a great weekend.
@@americangothicpizza thanks! is there a model you can point me to just to make sure I get enough flowrate? With a standard propane bottle how much runtime do you usually get for 3 ovens?
SUPER job on this !! The Roccbox is clearly a better oven. I see there is a wood fuel attachment that can be purchased with the Roccbox. My question is 1.) should I get the wood fuel attachment and 2.) HOW MUCH TASTE is it sacrificed by using propane instead of wood pellets? I see Gozney says it has patented technology that recreates a traditional yellow rolling wood-fire flame, but is it missing taste that only wood would bring, and if so, how much so?
Thank you, and thanks for watching! You've asked an excellent question and I'll give a somewhat long answer (surprise, surprise!). TLDR is 1) No, and 2) None. Now for the long-form essay ;-) First, let me preface by saying in full disclosure that I have not used the Gozney wood fuel attachment. However, I did use wood in my Ooni Karu 12 and wood pellets in my first Ooni, the Ooni Fyra. For the Ooni Karu 12 (my second oven), I used wood for a short period of time because the configuration is opposite of Roccbox: it comes as wood burning standard, and you have to pay extra for the propane attachment. At the time that I ordered mine, they were out of propane attachments, so I just went with wood. Now to address your questions, I'll address the FUNCTION of cooking pizza with propane vs. wood, the FORM, and then your question about FLAVOR. First, FUNCTION (I am an operations guy first and foremost). We can address this question by talking about temperature and consistency. In general, we can say that propane cooks hotter than wood because gasses produce a hotter flame than organic materials (wood), but that doesn't completely cover it because not all wood burns the same. In Neapolitan pizzerias they use fruit or nut woods because they are harder woods that BURN HOT and produce a LONG FLAME. These two attributes are key. Notice that smoke doesn't factor into their decision making at all. Some (double underscore "some") master pizza makers will use different types of wood during different times of their dinner service because they are looking for more heat at the beginning while the oven heats up, and more flame but less heat as dinner service goes on. At one point Enzo Coccia used 3 types of wood in his oven, but I have no idea whether he does now. The TEMPERATURE is important because we want to cook the pizza in 60 - 90 seconds, thereby keeping it as fresh and simple as possible. The LENGTH of the flame is important because it cooks the pizza from the TOP and BOTTOM at the same rate of speed. It is a beautiful thing, and one that I still marvel at every time I cook a pizza. If you decide to use a wood box, you will want to make sure to use a harder wood like oak, cherry, or beech. I mentioned earlier that propane burns hotter than wood, so with propane you don't have to worry. You just turn it on and wait for it to heat up. Now let's talk about consistency (still under FUNCTION--I told you this would be long!) When you are cooking in a large Neapolitan oven (ours were 5' across the cooking surface) you build a fairly large fire and you cook with different temperature zones in your oven. You control the temperature that you are cooking your pizzas by feeding the flame with fairly large pieces of wood that will burn for 20 minutes or longer and by selecting different spots in the oven where you cook. You achieve consistency based on the fact that you have a massive cooking surface, a large fire, and the ability to choose hotter and colder places in the oven depending on how the fire is burning. When you cook in a tiny oven (12" x 12"), with a tiny fuel box, you loose all of those advantages. Your wood is going to burn very quickly, because you are using small pieces and you can only cook in one spot. That may be okay if you are only ever cooking one pizza at a time, but as a pizza caterer I learned very quickly that it was just untenable to maintain a consistent temperature for cooking any more than 3 or 4 pizzas at a time. The absolute beauty of the Roccbox is that they have engineered the shape of the dome and the size of the flame source to produce a beautiful rolling flame that is amazingly consistent, pizza after pizza. 4 days ago, we cooked 40 pizzas in 40 minutes (me + one pizza maker) out of two ovens, and the consistency was spot on! That's FUNCTION done. Now quickly on FORM. Most Neapolitan pizzerias that you see in the US use wood as fuel. There is a beauty and ambience and romance to the wood-fired oven that you can't capture with propane. We had two of them in each of our pizzerias, and they were very definitely a part of the dining experience. It is the sizzle that sells the steak. I have been to Naples twice and eaten in some of the best pizzerias there. Not all of them use wood. Some very good pizzerias use propane. At the International Pizza School in NY they have several different types of ovens, including an ELECTRIC Neapolitan oven that makes a beautiful pizza in 60-90 seconds, but there is no sizzle with that steak. In a backyard pizza oven? It's your call. Lastly to the FLAVOR question. Is there any smoke flavor that comes from cooking with wood, like there is with smoked or barbequed meats? There is not. The pizza just isn't in the oven long enough to have any of the smoke flavor absorbed into it. And if it was, the only part of the pizza that could absorb it would be the fat, or the cheese. What you will get is char on your crust, and that will happen whether you use wood or propane. That is a function of the lack of fat in the crust--but that is a longer discussion (is that even possible?!) for another time. That char will give you flavor. If you are looking for smoke flavor I highly recommend experimenting with some cheeses that are smoked or have smokey characteristics to them. Murrays has an excellent smoked mozzarella that is carried in most Krogers, and in the Dallas area we have a pecan smoked mozzarella that is produced by a local company that will produce food memories for years to come. Provolone also can be used on some pizzas, as well as many others. Pizza is a canvas! Again, sorry for the long answer. I hope that helps!
@@americangothicpizza EXCELLENT answer- GRAZI! I appreciate that in depth explanation so much! Makes sense now! I am going to purchase the Roccbox when I have enough money, thanks to your guidance. I’ve viewed other videos and none come close to the levels found in your videos. Just curious why I read in Ooni’s website that they are the “first and only pizza oven to be 'Recommended for Domestic Use' by the Associazione Verace Pizza Napoletana, the acclaimed international authority on true Neapolitan pizza.” Surprised the AVPN didn’t stamp their approval on Grozney’s. Or maybe they did and I don’t know.
The only pizza oven that the AVPN endorsement applies to is the Karu 16”. That happens to also be the only Ooni oven that I haven’t cooked on. I think that they have resolved a lot of those issues with that oven; however, it still won’t work for me because it has a door on it and that just isn’t practical at the volumes that we do. As for Roccbox or the Gozney dome not being endorsed by them, my only guess is that Gozney has not approached them for the endorsement, but that is pure speculation on my part.
The Roccbox is better, it keeps the heat better pizza after pizza, it can be gas or wood fired, it bakes very well, the only detail is that it is not 16 inches, but the quality of the assembly is great, it has an integrated thermometer, better stone.
I do wish they had a mid point offering that is between the Roccbox and the dome that could do 16” pizzas. If we do another truck, I would like to do it with 2 Domes, similar to Adam with Peddling Pizzas.
I don't personally have a Koda 16, though my brother does. If you are planning on doing 9" pizzas, I would advise that you put any extra budget towards an oven that will cook the most consistently. For me that would be Roccbox, then Karu 12" w/propane, then Koda 16, then Koda 12. Don't worry, though. Any of these ovens will do well for your purpose.
Yes. Essentially it took me 40 minutes to say that I recommend the Roccbox. I will say that there are some advantages to the Ooni ovens, particularly if you want to make pizza that are larger than 12”. Ooni provides a couple of options along the price scale, where Gozney goes from $499 ($399 during Black Friday sale) to $1,700 or so if you want to make a larger pie.
The fastest that we have gone in the trailer is 75 pizzas per hour, which is 25 pizzas each. The ovens are usually very hot when we're going that fast so the pizzas are cooking in 60-70 seconds. It takes a few seconds to load new pizzas in. In theory you could go faster than that, but in the real world, that is pretty close to top velocity.
@@americangothicpizza, 25 pizzas per hour is pretty fast. My main concern was with temperature recovery between pizzas but it seems that is not an issue as you're only leaving about one minute to recovery in between pizzas! Good information!
Only complaint I have with Roccbox is that you can't lower the temperature as low as the Oonie so that you can make NY style pizza. The lowest temperature of Roccbox is about 630F which is too high for NY style whereas Oonie I think it was at 500F.
Excellent point. If I was doing primarily NY style pizza I would recommend the Ooni Koda 16 or the Ooni Karu 16, or if the price tag isn't an issue, the Gozney Dome. For two reasons: temperature control and size. I personally feel like NY style pizza needs to be 14" - 16". While you can cook at lower floor temps on either the Roccbox or the Dome, but you have to actively control the floor temp. This is easier to do on the Dome with the thermometer and ignition on the front. My brother, who is a lawyer and not a pizzamaker, purchases his dough from a local NY style pizzeria where he lives and makes NY pizzas in his Ooni Koda 16 and loves it. One additional thought on NY style pizzas. Many residential ovens can cook at 550. From time to time we put a pizza stone in our kitchen oven and cook a very decent NY style pizza. Currently, I use the stones from the Karu 16 in my residential oven when I make pizza or bread in the house. It's an effective way to cook a very decent pizza without the big expense of a pizza oven.
Great comparison but to throw the Karu 16 into a broad brush with the other oonis is insane. Not only is it taller and have a thicker stone but the flame is different than the ooni koda. As a backyard pizza oven the Karu 16 is far superior to either of those ovens you are reviewing and you glossed over its advantages and lumped them together with the other oonis. That's either do to your lack of real knowledge of the Karu 16 or you are being disingenuous. For the average homeowner I recommend the Karu 16 for under a thousand and the Grozney dome for over a thousand.
A couple of quick comments in reply. You are correct that the Ooni Karu 16 is a very different oven than the Ooni Kodas, or even the Karu 12. They have added insulation to the top of the oven for better heat retention, which was the main point of differentiation that I was making between the Kodas and the Roccbox. I shouldn't have included it in the same comments that I was making about the Ooni Kodas and Karu 12. I think I mentioned in the video the models of Oonis that I have owned and used, which is all of the other models, but by way of full disclosure, I have not owned or used a Karu 16. My main point was to detail the differences between the two ovens that are shown in the video. I would also like to say that both we still use our Oonis in our business. When we are booked for two events at the same time, we send one crew with the Roccbox ovens and one crew with the Ooni ovens. They are both quality ovens--we just prefer the Roccbox at this price point. I do wish Gozney had a mid option between the Roccbox and the Dome that could compare to the $900+ range of the Karu 16.
@@americangothicpizzathat was a classy response to what was a rather roughly (putting it mildly) phrased comment. I just wanted to let you know I really respect that.
Get a commission man. Your video flipped me from Ooni to Roccbox. Very well done and thorough review.
Same
Same also here man u really are exactly what i was looking for and more ...u covered every little detail and even so much more that i was questioning..hands down the best review video about this ovens on the all TH-cam
That was the best, most insightful and useful pizza oven comparison I have seen. Thank you.
Thank you for watching!
Glad I stumbled over your video. Very insightful and very useful for me who is considering to get a portable pizza oven and have given up the idea of building a big brick oven in the garden.
The man has such a pleasant way of speaking I watched the whole with pleasure. Thanks so much for this!
I had both those ovens. First the Ooni and then the Roccbox. I got rid of the Ooni for the melting knob reason. Though I did make a wooden knob which solved the problem while I owned it. I had exactly the same wind problem. Ooni seemed to be in denial of this though and kept sending me replacements when they could have simply made a more heat resistant knob. I also had to click the Ooni 3-5 times to light it. On the Roccbox it lite the first time every time. On the Ooni I turned the flame down right away so that prevented the 'setting' problem in the front. Anyway, a long review but very good one. Nice to see your experiences mirror mine. I personally recommend anyone to come up the the extra $100 and get the Roccbox.
This is what every review should be. Informing and thorough. Thank you
I watched several individual reviews and comparisons, but this was the one that I needed. Excellent advice and points. Appreciated - thank you.
Nice! Thank you for review
Nice Job Brian. You truly understand the science as well as the art of pizza making. I hope you produce more videos in the future.
One of the best reviews I have seen on these ovens. Great content!!
Lots of great info there Brian. Thanks so much
Brian, Thank you you’d evaluation was extremely helpful & covered areas that I have no one else has explained.
You’re welcome! Thanks for watching!
Thank you so much for your content. It really helps me a lot.😊
I'm so glad!
Thank you for such a detailed informative video
Thank you for watching!
You have no idea how helpful you have been with this video. Thank you
I'm glad it helped!
Great video. There is lots of great information on TH-cam, but I think your experiences bring a very unique voice to the topic. I appreciate you sharing your story!
Thank you--I'm glad you enjoyed it!
It’s the video I was looking for! From someone who knows about pizza and the way it cooks. I am a professional Italian pizzamaker and this video helped me a lot with my final decision . Thank you!
Wow really great video! I learned a whole lot Thxs!
Thank you!
Best review I’ve heard!! Appreciate your honesty and personal experience using both ovens.
Glad it was helpful!
You helped me very much. Thank you Sir
Happy to help
Nice explanation on the difference. Thanks for sharing.
great review, only fell asleep for a minute..... really good job
Excellent review. Loved it. I won’t need to watch anymore reviews. Gozney, here I come! Thank you so much 🧡
Awesome! Happy Pizza Making!
Great video - helps with the decision making. Thanks Brian .... off to the Roccbox shop now !
This was the best review I have seen hands-down! You totally flipped me!!!
Thank you!
Thank you!
Totally convinced me
Great review! Validated my decision to switch to gozney for exactly the reasons you discussed in this video=which is maintaining that stone temperature. Very important when serving for a crowd. 👍
Glad it was helpful!
Thanks for the really informative video. The generate v loaded heat. Makes so much sense the way you describe it. Ive been trying to decide between these two ovens.
This review helped me decide the roccbox is better for me. Cheers!!
Thank you, best review/comparison I've seen on the topic! Ordered the Roccbox. Curious about the gas usage and what size of gas canister would you suggest for (weekly) home usage?
Google led me to your outstanding review. I'll be buying the Roccbox. Now checking out your other recommendations. Thanks for this.
Amazing information. I did a high hydration dough in my Ooni last night and had a problem with the pizzas catching on fire. But when I turned the flame down, the temperature of the floor dropped too much. This video helped me to understand why. Thank you!
You’re welcome!
Great video, very knowledgeable explanations instead of a sales pitch. Thank you
Does the Karu 16 aolve aome or the short falls of rhe 12 auch as the hight?
Great video. Thanks
Thanks!
@@americangothicpizza based on your excellent video with detailed information about how the ovens work, I bought a Roccbox. I’m super happy with it. So, thanks again!
@@americangothicpizza based on your excellent video with detailed information about how the ovens work, I bought a Roccbox. I’m super happy with it. So, thanks again!
I'm glad! We just added a 3rd to our truck in the last month. I'm looking forward to posting some videos of the ovens in action soon.
Good points and comparison. I don't like ovens with doors, but it might help you in the wind. I try and put the oven front opening 90 degrees to the wind direction. One big difference between the two ovens you are showing is that the Ooni is painted carbon steel, whereas the Ooni is a stainless steel front face with a silicone rubber covered main body. Here by the ocean, the Roccbox will weather better outside. Thanks
Really great review, thanks. It seems that for family pizza night, the end products are kind of identical, so for me it comes down to quality and durability. I feel like I've been hearing about more QC issues with Ooni -- ignitor and regulator problems -- and it's great that customer service is responsive, but it's better not to have to contact them at all. Your review seemed to indicate that the design is a little better on the Gozney , too. I'll never make 5000 pizzas but it's good to know that you've really put these to the test.
Thank you TK. We have just ordered our 3rd Roccbox. There are no issues with the igniters, and they are sturdy, high-quality ovens. The design is better for cooking multiple pizzas (we are now cooking around 1,500 pizzas/month), one after another. They also come with a very good placing pizza peel! I highly recommend it.
Half way thru your video I was sold on the Roccbox. Ordered the special edition. A little more money but part of that is helping a very good cause. Your review was awesome thank you I also subscribe channel. 😊
Thank you Lloyd! I hope you enjoy making pizzas in it as much as we do!
Thank you for your wonderful video, it is amazingly thorough. I’m in a dilemma, can’t decide between the Roccbox and the Koda 12, mainly because the Roccbox is so much heavier. I do have one question though and can’t find the answer anywhere on the internet. Which of these ovens have a bigger mouth, (width and height) so you can cook other things like breads or put a cast iron skillet in for meats and veggies? Thank you so much in advance for your answers.
Hi Eunice. Thanks for watching--I'm glad it was helpful! To answer your question, the Ooni Koda has a wider mouth, but the mouth of the Roccbox is slightly taller. While both of them will fit a cast iron skillet for meats and veggies, I am afraid that neither will work for baking bread. When we bake bread out of our leftover pizza dough, which I do at least once a week, we do it on a pizza stone placed in our conventional oven in the house. I have a video of the process on my channel. Based on your question, I would definitely recommend the Roccbox because you will appreciate the ease of the flame control for the Roccbox, which you will need for veggies and meats. I hope that is helpful!
Wow, great review, tank you so much.
Having a pizza business, how come you have not purchased a gozney?
I am so tempted to get the bigger gozney dome as it would allow me cook bread as well.
The Done won’t fit on our truck the way it is configured. I would love to have one for several reasons, but for now the Roccboxes keep cranking them out!
Thank you very much for this review and demonstration. Very interesting. Did you try a small round peel to turn the pizza inside the oven rather them turning it oustide while cooking?
Yes. We use 12" placing peels and 8" turning peels.
I have an ancient OONI 2s. Pellets only. I like it but I am going to order a roccbox after watching this comparison. Thank you!
This review is long but very useful. Most reviews aren't worth reading. I just read one talking about color options. 🙄
It's reviews like yours that are helpful because you go at it from an engineer angle. Not sure if you are one though, but my scientist mind appreciates it!
There are a lot of pizza channels. I have my list of favorites, although I've learned much from other channels, too. I think this new channel has a niche to fill in that the Websters' are running a viable business using these newfangled off-the-shelf pizza ovens which can produce quality pizzas that can rival the best that can be made in full sized traditional domed wood burning ovens.
Thank you!
Great video. I wonder if you could cook a Chicago thin crust in one of these. Or would it burn up ?
You can, you just have to turn the temp down all the way.
I bought the NU2U flame tamer for the Roccbox. because I was burning my pizzas, it has helped but I still am not sure what temp I should be cooking pizzas, I think cooking at the highest temp is the problem so next time I will heat full on flame and then set to low. What temp do you recommend for pizzas, I like pepperoni pizza , is this my problem or is this oven only for neapolitan pizza ?
Great video look forward to recommendations. Cheers
Great questions, Rob! Let me answer the last one first: the Roccbox can cook several different styles of pizza. The pizzas we sell are classic Neapolitan crust, but we do use some non-traditional toppings like pepperoni. With a Neapolitan crust, it is best to keep the flame high so that it will cook from the bottom and top at the same rate. Two things will help you to not burn the pizza: 1) turn it several times in increments of about 30-45 degrees, and 2) check the bottom after the first few turns. If the bottom is starting to burn, you can finish it on peel. If the bottom is cooking okay, just keep turning it until it is done-about 60-90 seconds. Make sure that the temp dial on the side is in the orange zone and you should be great.
If you are using dough that has oil in it (NY and other styles) you can turn the flame down and keep the floor temp lower as well. Those pizzas can cook for longer at lower temp.
I hope this helps!
@@americangothicpizza Thanks so much I really appreciate the feedback. I will give it a try. Cheers
Great review. I bought a Roccbox 6 months ago after watching a ton of reviews. Somehow I didn’t find yours. If I had I would have stopped my research right there. Luckily I made the right choice as I Love my Roccbox.
I have a dough question. Do you use sourdough starter or a biga with instant yeast? I’ve had good results with both and really couldn’t tell much difference between the two (I haven’t done a side by side comparison though). I think the real key is long ferments in the fridge. What are your thoughts?
I'm glad you love your Roccbox! We do not use a sourdough starter, but some Neapolitan pizzerias do use a Pasta Madre (mother dough). Eventually we will experiment with it, but right now we just do a 24-hour room temperature double fermentation, no biga, no starter. With a traditional Neapolitan dough, the fermentation is always outside of the fridge.
This video, albeit long, sold me on buying the RB. Thank you.
Excellent! I hope you enjoy it as much as we do!
Great info. Thinking of starting an outside pizza business for area farmer market. I bought a slightly used Roccbox for $5 😅. I was pleasantly surprised at how much I like it. Now trying to make decision on a second oven to start business with. Looking at the Adore by Pizza Party. Are you familiar with these ovens?
What a great deal! I am not familiar with Ardore pizza ovens, personally. I looked at the specs and it looks decent, but it is hard to say how it cooks a pizza without using one. I am curious why you would look at one of those instead of just adding another Roccbox. I assume it is for the larger cooking surface?
@@americangothicpizza valid point. My husband wants to stick with the Roccbox so that will be the route we go at this point. We are very new to the art of pizza making so will stick to what works at this point. Your videos are very helpful. Thank you. Hoping to launch a mobile pizza business (very small scale) outside Memphis TN this summer. We will be sure to keep up with your helpful videos and advice. Blessings!
I’m loving my ooni pro 16.. using strictly propane.thicker stones, heats fast, retains heat well..
Thank You So much! Very useful Video. I was confused ... Koda 12 or Koda 16. Sir, you still use Koda 12 for outdoor events, right? I got a limited budget and planning for 15-20 9" Pizzas a day...
The ovens in the video are the Koda 12. We only use those when we have two events scheduled at the same time. When that happens, we use the Roccbox ovens on the truck and the Koda ovens in our catering tent. I still think the Roccbox is worth the extra $100 because of the consistency in cooking from the floor. It also comes with a very nice placing peel. If budget is still an issue and you are thinking of Ooni, you might consider the Karu 12, which is now $299 without the gas attachment. If you get the gas attachment it is essentially the same price as the Koda. My daughter now has our old Karu 12 and it cooks a little differently than the Koda. The flame is on the top, rather than in the back. When we were using the Oonis all of our cooks preferred the Karu.
Sir, with the Gas attachment, The Karu 12 will cost $524 in India. Koda 12 is $427.
Man, now that is what I call an in depth review. Great job.. Maybe if you get a chance throw a camera up during an event.. best of luck with the new oven. I use the bertello.
Thanks! I’ll try to post some videos of the truck in operation. Cheers!
Fantastic review Brian, thank you. I’m lumbered with having to use GF dough which is incredibly delicate, so having to turn mid-cook sounds like a nightmare. I’m a little put off the Roccbox however as I tend to make a mess of the stone.
Thank you Michael. I'll try to post a video this weekend of a private party that we are catering in the food truck. We'll be making 3 GF pizzas for that party. We use Antimo Caputo Fioreglut flour, and it is definitely delicate until the pizza sets. Once it sets though, it will hold together really well while turning it.
@@americangothicpizza thanks Brian, we’re also using Caputo. Hope the party goes well.
Hi Michael! Wanted to let you know that I just posted a quick 2 min video of launching and turning a gluten free pizza in our Roccbox ovens. Cheers!
Hello, very informative video, really appreciate, I looking an oven but I am thinking between ooni karu 16 and Roccbox do you have any advice or comments regarding that. Thanks
Hi Reza! Thank you for watching. I haven't personally used the Karu 16, but I do think Ooni has tried to address some of the issues that were present in the Karu 12 with this model. I can say that we love the durability and consistency of the Roccbox. We cook around 1,000 pizzas per month out of our two Roccbox ovens, and they are still going strong.
Great review, I have been debating between these two and want the Roccbox but it doesn’t have a natural gas option, this is the only reason I’ll go with the Ooni.
If you ever decide to go with a larger oven in the future, like the Gozney Dome, they have a version of that model utilizing Natural Gas as well. I’m getting one soon, myself.
Have you tried pizza steels instead of stones?
Well this what made my decision easier. Roccbox 16 would be ideal but will settle with the current one. Thanks!
Love pizza!
How would you feel about koda 16 vs roccbox?
One guy suggested turning to LOW once the Roccblox is preheated, do you suggest that?
For cooking Neapolitan pizzas (dough with no oil in the crust, or LEAN dough), no. I recommend cooking in the orange temperature zone for the floor, and full flame on top. That pizza will cook in under 90 seconds, so you will have to turn it in 10 degree increments to cook it evenly, but it will be BEAUTIFUL!
If you prefer a more evenly browned and crispy crust, I recommend using a recipe with oil in it. or a RICH dough. In that case, I recommend cooking when the floor temperature is in the orange zone and the flame is all the way on low. It will take 3-5 minutes to cook that pizza, but it will come out crispier.
I have recipes for both types of dough here www.americangothicpizza.com/pizza-class-outline
Great review. Are you an engineer? I don't often hear folks say "larger sample size" :-)
🙂
I noticed the goznie dome and Roccbox seems to have a yellow flame. So does many of the other ovens. Wouldn’t that create a soot problem on the finished pizzas?
That's an interesting question. All pizza ovens, including large wood-burning pizza ovens used in restaurants produce some soot. In the smaller ovens, cooking one pizza at a time, the accumulation is relatively slow, so it doesn't hit the pizza, it just gathers on the dome. If you don't clean the dome then it will tend to fall on the pizzas the next time you cook.
There are two ways to resolve this. Either you can wipe the oven roof clean before you light it each time, or you can let the oven burn on high for around 30 minutes before you use it, then turn it off for a few minutes to let it cool down just a bit. We used to use the first method, but I was tired of getting my arm all covered in soot. So I realized the second method was just as effective.
Great video.
Adam is awesome he gives out alot of great info but, he is also sponsored by gozney still a great chef.
If you want your Stove to hold better on the heat you could probably add an other pizza stone to the Ooni. You want get the same effect as on those professional pizzeria ovens but it should be enough for a backyard party with some friends. If you still want a professional stove for home use the option is to buy a British Aga stove. However they are extremely heavy and expensive and the design hasn’t changed much since 1930. Still they are a cooking enthusiast wet dream. 😊
Hi Rune,
Thanks for watching! The Oonis do great for home use in general. We actually tried the thicker stone in the Ooni Kodas for a little while. What we found when we did that was it raised it closer to the flame. Because they are so low profile inside, this would sometimes result in the crust actually catching on fire. This would likely not happen at low volume home usage, but at our volume, it was unavoidable.
Would love to have an Aga!
Cheers!
Thank you for the detailed explanation. When I was looking for a pizza oven to buy, I did my research. The Roccbox was recommended as a more premium oven. So I spent the extra money and purchased the Roccbox. Now I understand why the Roccbox costs more than an Ooni. I'm not saying the Ooni is a bad oven. I've never used one. But, it seems quite adequate for the occasional home pizza maker. The Roccbox seems to be a better choice for professional caterers. If Ooni can do something about the plastic knob, it would mean one less thing an Ooni owner would have to deal with. The weight of the Ooni could be more ideal for some people.
Awesome video. I wasn't sure at first, but after listening to you ,your knowledge and background was fantastic. Because of your video and you, I bought a Gozney Roccbox. I'm looking forward to checking out ur channel for more videos. I'm really new to a pizza oven. What would you recommend, as far as buying ready made dough? From an Italian market? Until I can figure out how to make my own. Thanks again. I guess this will be a good starter pizza oven, and maybe get a dome later. Have a great weekend.
Do you manifold your propane tank to multiple ovens or use a separate tank for each one?
We use a 3-way splitter that works well.
@@americangothicpizza thanks! is there a model you can point me to just to make sure I get enough flowrate? With a standard propane bottle how much runtime do you usually get for 3 ovens?
SUPER job on this !! The Roccbox is clearly a better oven. I see there is a wood fuel attachment that can be purchased with the Roccbox. My question is 1.) should I get the wood fuel attachment and 2.) HOW MUCH TASTE is it sacrificed by using propane instead of wood pellets? I see Gozney says it has patented technology that recreates a traditional yellow rolling wood-fire flame, but is it missing taste that only wood would bring, and if so, how much so?
Thank you, and thanks for watching! You've asked an excellent question and I'll give a somewhat long answer (surprise, surprise!). TLDR is 1) No, and 2) None. Now for the long-form essay ;-)
First, let me preface by saying in full disclosure that I have not used the Gozney wood fuel attachment. However, I did use wood in my Ooni Karu 12 and wood pellets in my first Ooni, the Ooni Fyra. For the Ooni Karu 12 (my second oven), I used wood for a short period of time because the configuration is opposite of Roccbox: it comes as wood burning standard, and you have to pay extra for the propane attachment. At the time that I ordered mine, they were out of propane attachments, so I just went with wood.
Now to address your questions, I'll address the FUNCTION of cooking pizza with propane vs. wood, the FORM, and then your question about FLAVOR.
First, FUNCTION (I am an operations guy first and foremost). We can address this question by talking about temperature and consistency. In general, we can say that propane cooks hotter than wood because gasses produce a hotter flame than organic materials (wood), but that doesn't completely cover it because not all wood burns the same. In Neapolitan pizzerias they use fruit or nut woods because they are harder woods that BURN HOT and produce a LONG FLAME. These two attributes are key. Notice that smoke doesn't factor into their decision making at all. Some (double underscore "some") master pizza makers will use different types of wood during different times of their dinner service because they are looking for more heat at the beginning while the oven heats up, and more flame but less heat as dinner service goes on. At one point Enzo Coccia used 3 types of wood in his oven, but I have no idea whether he does now. The TEMPERATURE is important because we want to cook the pizza in 60 - 90 seconds, thereby keeping it as fresh and simple as possible. The LENGTH of the flame is important because it cooks the pizza from the TOP and BOTTOM at the same rate of speed. It is a beautiful thing, and one that I still marvel at every time I cook a pizza. If you decide to use a wood box, you will want to make sure to use a harder wood like oak, cherry, or beech. I mentioned earlier that propane burns hotter than wood, so with propane you don't have to worry. You just turn it on and wait for it to heat up.
Now let's talk about consistency (still under FUNCTION--I told you this would be long!) When you are cooking in a large Neapolitan oven (ours were 5' across the cooking surface) you build a fairly large fire and you cook with different temperature zones in your oven. You control the temperature that you are cooking your pizzas by feeding the flame with fairly large pieces of wood that will burn for 20 minutes or longer and by selecting different spots in the oven where you cook. You achieve consistency based on the fact that you have a massive cooking surface, a large fire, and the ability to choose hotter and colder places in the oven depending on how the fire is burning. When you cook in a tiny oven (12" x 12"), with a tiny fuel box, you loose all of those advantages. Your wood is going to burn very quickly, because you are using small pieces and you can only cook in one spot. That may be okay if you are only ever cooking one pizza at a time, but as a pizza caterer I learned very quickly that it was just untenable to maintain a consistent temperature for cooking any more than 3 or 4 pizzas at a time. The absolute beauty of the Roccbox is that they have engineered the shape of the dome and the size of the flame source to produce a beautiful rolling flame that is amazingly consistent, pizza after pizza. 4 days ago, we cooked 40 pizzas in 40 minutes (me + one pizza maker) out of two ovens, and the consistency was spot on!
That's FUNCTION done. Now quickly on FORM. Most Neapolitan pizzerias that you see in the US use wood as fuel. There is a beauty and ambience and romance to the wood-fired oven that you can't capture with propane. We had two of them in each of our pizzerias, and they were very definitely a part of the dining experience. It is the sizzle that sells the steak. I have been to Naples twice and eaten in some of the best pizzerias there. Not all of them use wood. Some very good pizzerias use propane. At the International Pizza School in NY they have several different types of ovens, including an ELECTRIC Neapolitan oven that makes a beautiful pizza in 60-90 seconds, but there is no sizzle with that steak. In a backyard pizza oven? It's your call.
Lastly to the FLAVOR question. Is there any smoke flavor that comes from cooking with wood, like there is with smoked or barbequed meats? There is not. The pizza just isn't in the oven long enough to have any of the smoke flavor absorbed into it. And if it was, the only part of the pizza that could absorb it would be the fat, or the cheese. What you will get is char on your crust, and that will happen whether you use wood or propane. That is a function of the lack of fat in the crust--but that is a longer discussion (is that even possible?!) for another time. That char will give you flavor. If you are looking for smoke flavor I highly recommend experimenting with some cheeses that are smoked or have smokey characteristics to them. Murrays has an excellent smoked mozzarella that is carried in most Krogers, and in the Dallas area we have a pecan smoked mozzarella that is produced by a local company that will produce food memories for years to come. Provolone also can be used on some pizzas, as well as many others. Pizza is a canvas!
Again, sorry for the long answer. I hope that helps!
@@americangothicpizza EXCELLENT answer- GRAZI! I appreciate that in depth explanation so much! Makes sense now!
I am going to purchase the Roccbox when I have enough money, thanks to your guidance. I’ve viewed other videos and none come close to the levels found in your videos.
Just curious why I read in Ooni’s website that they are the “first and only pizza oven to be 'Recommended for Domestic Use' by the Associazione Verace Pizza Napoletana, the acclaimed international authority on true Neapolitan pizza.” Surprised the AVPN didn’t stamp their approval on Grozney’s. Or maybe they did and I don’t know.
The only pizza oven that the AVPN endorsement applies to is the Karu 16”. That happens to also be the only Ooni oven that I haven’t cooked on. I think that they have resolved a lot of those issues with that oven; however, it still won’t work for me because it has a door on it and that just isn’t practical at the volumes that we do. As for Roccbox or the Gozney dome not being endorsed by them, my only guess is that Gozney has not approached them for the endorsement, but that is pure speculation on my part.
Ah, interesting! You’re a wealth of knowledge.
Thanks again for the game changing intel, really fun stuff.
@@americangothicpizzaThere is a half-open door option for the Karu 16 that means you don’t have to keep opening/closing door. It is permanently open.
Can I cook non neopolitan pizzas in it? What about steak?
Thanks for the review much appreciated. Would you share you dough recipe?
I use the Ooni pizza dough calculator and adapt it for seasonal temperature changes. It is a classic Neapolitan dough.
I see yours are sitting on what looks like a table cloth. Can either of these be used on a plastic folding table?
Yes. The legs and feet do not get hot at all. You will want to let them cool down for about 45 minutes to an hour before you fold up the legs though.
The Roccbox is better, it keeps the heat better pizza after pizza, it can be gas or wood fired, it bakes very well, the only detail is that it is not 16 inches, but the quality of the assembly is great, it has an integrated thermometer, better stone.
I do wish they had a mid point offering that is between the Roccbox and the dome that could do 16” pizzas. If we do another truck, I would like to do it with 2 Domes, similar to Adam with Peddling Pizzas.
Any advice on Koda 16
I don't personally have a Koda 16, though my brother does. If you are planning on doing 9" pizzas, I would advise that you put any extra budget towards an oven that will cook the most consistently. For me that would be Roccbox, then Karu 12" w/propane, then Koda 16, then Koda 12. Don't worry, though. Any of these ovens will do well for your purpose.
So, Roccbox is more recommended?
Yes. Essentially it took me 40 minutes to say that I recommend the Roccbox. I will say that there are some advantages to the Ooni ovens, particularly if you want to make pizza that are larger than 12”. Ooni provides a couple of options along the price scale, where Gozney goes from $499 ($399 during Black Friday sale) to $1,700 or so if you want to make a larger pie.
Gozney needs to make a 14/16 inch roccbox
Agree!
How many pizzas per hour can you make with each of them?
The fastest that we have gone in the trailer is 75 pizzas per hour, which is 25 pizzas each. The ovens are usually very hot when we're going that fast so the pizzas are cooking in 60-70 seconds. It takes a few seconds to load new pizzas in. In theory you could go faster than that, but in the real world, that is pretty close to top velocity.
@@americangothicpizza, 25 pizzas per hour is pretty fast. My main concern was with temperature recovery between pizzas but it seems that is not an issue as you're only leaving about one minute to recovery in between pizzas! Good information!
Only complaint I have with Roccbox is that you can't lower the temperature as low as the Oonie so that you can make NY style pizza. The lowest temperature of Roccbox is about 630F which is too high for NY style whereas Oonie I think it was at 500F.
Excellent point. If I was doing primarily NY style pizza I would recommend the Ooni Koda 16 or the Ooni Karu 16, or if the price tag isn't an issue, the Gozney Dome. For two reasons: temperature control and size. I personally feel like NY style pizza needs to be 14" - 16". While you can cook at lower floor temps on either the Roccbox or the Dome, but you have to actively control the floor temp. This is easier to do on the Dome with the thermometer and ignition on the front. My brother, who is a lawyer and not a pizzamaker, purchases his dough from a local NY style pizzeria where he lives and makes NY pizzas in his Ooni Koda 16 and loves it.
One additional thought on NY style pizzas. Many residential ovens can cook at 550. From time to time we put a pizza stone in our kitchen oven and cook a very decent NY style pizza. Currently, I use the stones from the Karu 16 in my residential oven when I make pizza or bread in the house. It's an effective way to cook a very decent pizza without the big expense of a pizza oven.
You can get an additional regulator to turn down the flame even more.
where do you get the regulator?
@@playnicegames
@@michaelocallaghan798 Amazon, KIBOW 0~5PSIG High Pressure Adjustable Propane Regulator with 4FT Hose-Type 1(QCC 1) Connection-CSA Certified
Roccbox has a better flame…like a real pizza oven
All I need to know now is how to make pizza dough. I live in Washington otherwise I would totally come to your truck.
How is this guy making pizzas and not fat, must not be good pizza 😊
That's the magic of Pizza Napoletana!
Anybody here starting a mobile catering business? Im looking to connect!
Great comparison but to throw the Karu 16 into a broad brush with the other oonis is insane. Not only is it taller and have a thicker stone but the flame is different than the ooni koda. As a backyard pizza oven the Karu 16 is far superior to either of those ovens you are reviewing and you glossed over its advantages and lumped them together with the other oonis. That's either do to your lack of real knowledge of the Karu 16 or you are being disingenuous. For the average homeowner I recommend the Karu 16 for under a thousand and the Grozney dome for over a thousand.
A couple of quick comments in reply. You are correct that the Ooni Karu 16 is a very different oven than the Ooni Kodas, or even the Karu 12. They have added insulation to the top of the oven for better heat retention, which was the main point of differentiation that I was making between the Kodas and the Roccbox. I shouldn't have included it in the same comments that I was making about the Ooni Kodas and Karu 12. I think I mentioned in the video the models of Oonis that I have owned and used, which is all of the other models, but by way of full disclosure, I have not owned or used a Karu 16. My main point was to detail the differences between the two ovens that are shown in the video.
I would also like to say that both we still use our Oonis in our business. When we are booked for two events at the same time, we send one crew with the Roccbox ovens and one crew with the Ooni ovens. They are both quality ovens--we just prefer the Roccbox at this price point. I do wish Gozney had a mid option between the Roccbox and the Dome that could compare to the $900+ range of the Karu 16.
@@americangothicpizzathat was a classy response to what was a rather roughly (putting it mildly) phrased comment.
I just wanted to let you know I really respect that.
Both bakes have horror burners