@@DiffFamilyReviews I hope you read this. A good tip: Cut a couple squares of parchment paper and when you are shaping your pizza place it on the paper. You can even make them circular if you are worried about burning the corners. Easy slide. Leave it a bit longer on the side that is close to the opening so after a good 10-20 seconds you can slide it out so it won't burn and you are able to reuse for your 3rd pizza.,
One of the most comprehensive, detailed reviews of the Roccbox I've ever seen. Small little details (like the best way to seat the burner, beware of larger turning peels, using less flour to prevent burnt taste, pros and cons of using the wood burner, and using a grill brush to clean the stone), are great tips that are often easily overlooked. Thanks for a great review!
$600??? You're just heating up dough. Amortize the cost per each pizza. How many per year...25??? After 4 years, 100??? That's still $6 oven cost per pizza. Too much, can build a similar one from scrap materials for under $50 or less.
@@alwayslearningthankyou2708 They've already made 400 pizzas. So it's even less. Anyway, I believe the key to this oven is that it's portable and uses two kinds of fuel. I could see someone using this at a picnic or maybe if they're really ambitious, camping.
Have owned one for two years. Well worth it. Once you get the technique down and start making your own dough with fresh yeast and OO flour you will wonder why you ever ordered pizza from one of the chains. Yes, it costs $600 but for that “nickel more you get to go first class”!
Pro Tip: Do NOT use an emersion blender with tomatoes, use your hand and squeeze them. Blending the seeds can leave a very bitter taste, even with San Marzanos.
Hello, as an old guy with Italian roots doing pizza for a long time, I would suggest always use two type of peel. 1- wood peel: Used to set your pizzas before going to the oven, use lot of flour between the wood peel surface and the pizza, don’t worry the excess of flour will burn and will stay on the base of the stone. 2- metal peel used only for turn the pizza during the ultra fast cooking time. The rounded are the best, no corners no way to damage your oven/stone. Very nice video, I’m about to buy one.
As far as flour I've done poolish and biga, but prefer poolish. Caputo blue "00" is recommended for high ovens and red "00" for 500°F and below. I use 1/3 red and 2/3 blue in both high heat ovens and the pizzas turn out excellent. I found a source in Naples who hinted towards the mixed flours that a lot of Italians use, but nobody seems to share.
Oven is good, main problem with this oven is it's too small, especially when you're trying to "dome" to cook the top of the pizza, the edge will get too close to the flame and burn, I would go with onni pro, power wash for best clean
The problem & solutions: A commercial pizza oven has considerable depth. Pizzamaker pushes the pizza in pretty far for temp consistency (front of the oven loses heat due to opening/closing). Even with that, pizzamakers often turning the pizza mid-bake. Not so with Roccbox. Temp near the flame is clearly higher than towards the front. So, when you get that first bit of burn on the back, extract, turn 180 and cook until the new back section begins to singe a tad. Pull out. Let sit for 2 minutes. Also, it really helps to preheat for longer than you think to get the stone portion temp up. Oh, skip flour on the peel, use cornmeal.
Pro Tip: If you prefer coal/wood a company called KETTLEPIZZA makes an implement to use with Weber grills. I've used this for 7-8 years and it works great. Every bit as hot temp as the Roccbox, slightly larger, holds more fuel. A Weber OneTouch is about $150-$180, the implement isn't that expensive. So for about $250 you have a Kettle pizza oven. Many folks already own a weber kettle. Weber is a GREAT American co. with impeccable customer service. If you go this route, some tips. You can place a pizza stone on the grill surface but I found the heat more manageable and the stone more level with the opening if I put some bricks on the grill then the pizza stone on the bricks. Also, regardless of which one you're using you must have a couple of sacrificial doughs. You will mess them up until you get the hang of it. Normally the very first one you cook gets scorched on the bottom then the rest settle down. Remember, the dough is drawing heat from the brick so it gets cooler as you use it. You have to give it your full attention and it's better to have extra hands for prep, cleaning, rotating etc.
You have the best review I have seen on the rocbox on youtube. It is also the most honest! I just got mine and I love it. I had the first pizza sticking like you and stone is completely black so it is good to know froM your forty attempts it hasn’t gone off :) thank you!
That's what i was thinking and if you know how to make a good pizza, youll make good money. The people who made this review wouldnt be able to do that because they cant even get the pizza into the oven without deforming it lol
You asked for cleaning suggestions and here is mine. I have both a roccbox for camping and a large "42" interior measurement" wood brick oven. The black soot easily cleans both the metal on the roccbox and the brick from the brick oven with "Mr. Clean's Magic Eraser."
Pro tip have all your ingredients ready before you load the pizza and use less flour on the loading dock and you’ll get less burn marks. I normally coat the dough ball with flour and work it to the desired shape and while that happens most of the flour is off of it and the amount you had sauce to your pie dough the clock ticks into making sure you load that pizza before it starts to condensate if it’s cold dough, room temp dough helps a lot too.
from a long time pizza oven worker.... use curved tongs to rotate the pizza. put the pizza on the paddle, pull nit out a little then like you did with your fingers, rotate the pizza. the curved part, that is the end of the tongs are arced, are used to press the crust into a nice even round shape
great review! Like all other reviews, it seems to be an amazing product, but you're the only one saying you actually need to be good at making the pizza too for it to work as intended!
Nice review. I've had my Roccbox since late 2017 and you hit all the points on its use and care. I particularly liked the video portions showing the interaction with the kids helping. Very heartwarming.
I used to work in a pizzeria for a bit. A part from using wood for the main source of fire, they would also chuck in a small pizza peel amount of Almond husks to add a quick fuel source for each pizza. Maybe it can help you
It's nice to see parents getting their kids involved in cooking. Too many grow up with such little cooking experience that they'd probably end up burning water.
Hey, great video. I've been making pizzas for a long time and just started making my own dough. i have a small gas pizza oven now buy wanted to try wood also so this may be the oven. A little hint with the dough not sticking on the peeler. I put a mixture of Simolina and some flour on a wooden peel and then it doesn't stick. I only use the stainless one for taking the pizza out or turning it. Thanks again, Joe
You can also build the pizza on the peel....the slide under method is great for experienced pizza makers....but that take years-semolina flour works great to keep it from sticking too...
I have a RB with both gas and woodburner. The woodburner works fine but you need to be sure to point the back of the oven to the wind. And you'll have to replenish the wood every 3-4 minutes. And it will likely take longer. It's not practical for a pizza party with lots of people. But if you're in no hurry and you're only making 1 o2 pizzas, the woodburner is a good option.
I have been looking at how to build a brick pizza ovens and pizza ovens the last few days and the all seem to be sort of cheap. I discovered this one yesterday. I am getting this one. Great review!
Great review. I've had one for close to a year, now. It does take a little getting used to to launch pizzas consistently, but keep at it! We take ours to the beach, and people are ridiculously jealous! As of 4/20, I think they dropped the price to $499. Get their turning peel, though., Totally worth it.
Thank you SOOO much for your in depth review! I've been looking for an outdoor, portable pizza oven and after careful consideration the Roccbox looks like the one to get!
I have a small problem with my new oven. After I snapped on the burner and turned the Roccbox back on its legs...if I have the propane tank on the LEFT side...the weight of the cord pulls on the burner and it's snaps right out of the burner and falls on to the table. (it's not a real tight fit) I can remedy the situation by putting the propane tank on the right side but this seems a little micky-mouse
We found ensuring the peel was clean with dry kitchen paper before any pizza launch prevented sticking. Flour or polenta sticks to the edge like sandpaper making the dough drag when withdrawing the peel. Also avoid pushing the peel edge over the pizza stone on entry and subsequent turning thus minimising flour/polenta pick up. In essence, the pizza base should be the first contact with the stone not the peel edge.
Great presentation, have you considered placing parchment paper on the peel under the pizza? Unlike a silicon sheet, it will transmit the heat without insulating the pizza.
One thing I've done when using stainless on coals or with high soot deposits if you take some joy soap and lightly coat not dripping gobs but a thin light coat on the stainless and allow to dry clean up is sooo much easier. Not sure if it could apply here but possibly.
the cornmeal/breadcrumbs on the bottom is the key to a clean transition in and out of the oven. didnt learn this trick till i started working at a pizza place myself for a while. also a pizza peel that is wood helps as well. the surface is less friction than metal when it interacts with wet sticky dough
I've worked in a lot of pizza parlors, and made a lot of pizza at home, so a little advice... Use pizza screens! Forget cornmeal and flour (under your pizzas). If you don't use enough it's a disaster, and when you do use enough, you gotta pull it just right, and it's a lot of cleanup. Also, the last thing you want to do is build a pizza, THEN move it onto a peel. It gets all screwed up. Instead, put a thrown or rolled out crust on a screen, and then add your sauce, cheese and toppings. Once the crust is on the screen it never leaves the screen till the pizza is cooked (so it keeps it's shape, and you don't pull dough too thin, which tears and makes a mess in the oven). Also, the screen can be your guide to get the perfect size every time. Another good thing about screens is you can have several pizzas built and ready to go in the oven. SO much easier and cleaner, and you still get a perfectly cooked bottom. Pro tip: If you like a well done or extra crispy bottom (like I do), you can pull the screen out from under it (with some tongs), halfway or two thirds through the cooking (once the crust isn't soft and doughy anymore), and put the pizza directly on the stone (no flour or cornmeal needed at this point). Once you try a screen you will never go back.
Great video. Yeah Neapolitan style dough is challenging beyond belief. Especially with high hydration levels. Next time try between 52 and 60% hydration and let your dough rise for 12 to 14 hours. Then before shaping dump your ball in a proper amount of flour to fry up a bit. The perferated peel gets rid of unwanted flour. And if you don't like that taste then rice flour works like a charm and is less grainy than corn. As for the proces, the longer you keep working your dough the more chance it has to stick or relax to your peel/board. Try and form and top your pizza quickly (Napolitans do it under 20 seconds) and if you have trouble getting it on the peel then start with the formed dough on the peel and then top it off. Been there done all the faults. It's a process.
The Wegmans organic dough works well with the higher heat, but the non organic not so much. Just turn the heat down to 500-600°F if you use the non organic.
Great video! Question, I just received my roccbox and after making pizzas and turning off the oven I am noticing an awful smell of rubber coming off the silicone layer. Is this normal? I would not think so.
@@DiffFamilyReviews thanks for your reply. Yes , I had the oven running for 40 min on a low flame before making pizzas. I started noticing the smell after turning it off. After 24 hrs the oven is sitting outside in the patio and it still smells strong.
I don't know if it would fit into the Roccbox, but I've been using the Superpeel by Exo for several years. It's a pastry cloth conveyer on a wooden peel. I bought one for my son, but made one for myself. Got the pastry cloth from Exo.
Call your local exhaust shop or firearms store and ask about high heat ceramic coating. it will help keep the exterior clean. It's used on vehicle exhausts and firearms to make it much easier to clean
Use semolina flour to stop dough sticking, or dusting loaves before putting in the oven,,, it’s amazing tastes nice and leaves a pleasing browning. Don’t use to much as you will get it every where.
Great video. I am still undecided between this and the Ooni Pro 16. I think this oven is a tad small for my needs. As an FYI, and I suspect you already discovered this, but try using a wooden peel to make your pizza and put it in the oven. It works way better than metal for putting the pizza in. Save the metal peel for removing the pizza from your Rockbox.
@@DiffFamilyReviews I made my decision. My Gozney Rockbox (in gray) is arriving Thursday. I realized that if there is little or no recovery time between pizzas, I can just as easily make each person their own pizza as to make one 16" pizza that hopes to satisfy everyone. I ordered 3 wooden pizza peels for constructing and launching pizza, a 7" round turning peel, and a 16" stainless "rocker" pizza cutter. Thursday will not arrive soon enough! Thanks again. Your review was invaluable in my decision-making process.
Awesome review thanks... Im having the same problem with the dough sticking to my peel and ripping appart... so i use parchemin paper until the pizza dries off when cooking. It come free in less then a min and i reuse it about 3 - 4 times after.
Hi well done nice video. Can you assure me when you used wooden flame you could sense that flavour? Because I want to buy roc box and I wanna make sure works well with wood and leaves that lovely flavour which the gas doesn’t do. Thanks
Pro tip. Get a completely flat wooden paddle for putting pizzas in the oven. Sprinkle it with a little garlic salt instead of flour before putting the dough on it. It'll slide right off into the oven and gives the crust some great extra flavor.
I've worked in pizza for 25yrs,our oven is stone we use a flat pan until the bottom is solid then pop it off the pan.. But,you gotta use some cornmeal on the pan so it doesn't stick
Great review, I'm looking for a pizza oven currently for use this spring. NIBLACK is awesome and it's nice to see you are from the same area. Have you used this in the winter? I have a rectec bull pellet smoker and even yesterday was able to keep my Temps at 250 for my ribs with no issue.
Thanks. I’ve been meaning to use it in the winter but I always get lazy and just do the pizzas in my big cast iron pan. I doubt it would have any issues holding temp, it’s very well insulated.
Great review, thanks. Honesty with your mistakes and fails is helpful. Some reviews have viewers believing that they will have perfect results from the first pizza, which is not always the case👍👍
cornmeal works wonders for launching pizzas, or if using too soft dogh (napolitan is crazy soft) you can always chicken out and use a sheet of oven paper, (parchment i believe is called in the us)
“After 40 pizzas we got it right!” 😅 you guys should get an award for resilience!
It's probably like 400 now and we still mess it up.
What does it cost to buy 40 pizzas? $500? The oven is also $500. I think I'll spend $20 and get a couple really good pizzas.
@@Gruuvin1 Just guessing you don't know the difference between a homemade pizza that is cooked in the 800F-1000F and a store bought POS pizza.
@@DiffFamilyReviews I hope you read this. A good tip: Cut a couple squares of parchment paper and when you are shaping your pizza place it on the paper. You can even make them circular if you are worried about burning the corners. Easy slide. Leave it a bit longer on the side that is close to the opening so after a good 10-20 seconds you can slide it out so it won't burn and you are able to reuse for your 3rd pizza.,
Why reward someone for wasting food?
One of the most comprehensive, detailed reviews of the Roccbox I've ever seen. Small little details (like the best way to seat the burner, beware of larger turning peels, using less flour to prevent burnt taste, pros and cons of using the wood burner, and using a grill brush to clean the stone), are great tips that are often easily overlooked. Thanks for a great review!
Thank you for this detailed comment , and I’m glad you noticed!
$600??? You're just heating up dough. Amortize the cost per each pizza. How many per year...25??? After 4 years, 100??? That's still $6 oven cost per pizza. Too much, can build a similar one from scrap materials for under $50 or less.
@@alwayslearningthankyou2708 They've already made 400 pizzas. So it's even less. Anyway, I believe the key to this oven is that it's portable and uses two kinds of fuel. I could see someone using this at a picnic or maybe if they're really ambitious, camping.
Corn Meal on the Peel..
Have owned one for two years. Well worth it. Once you get the technique down and start making your own dough with fresh yeast and OO flour you will wonder why you ever ordered pizza from one of the chains. Yes, it costs $600 but for that “nickel more you get to go first class”!
Pro Tip: Do NOT use an emersion blender with tomatoes, use your hand and squeeze them. Blending the seeds can leave a very bitter taste, even with San Marzanos.
Can i punch them?
Cool thanks for the tip 👍
You need a food mill, to be honest.
@@notacyborg Food mill, ok. Hands with food prep gloves, 3 minutes, done and no implement to clean!
@@imstelios Wow. Honestly the first time I hear this, always wondered why italian pizzaiolos use their hands for that.
Thanks for the tip mate.
Hello, as an old guy with Italian roots doing pizza for a long time, I would suggest always use two type of peel. 1- wood peel: Used to set your pizzas before going to the oven, use lot of flour between the wood peel surface and the pizza, don’t worry the excess of flour will burn and will stay on the base of the stone.
2- metal peel used only for turn the pizza during the ultra fast cooking time. The rounded are the best, no corners no way to damage your oven/stone. Very nice video, I’m about to buy one.
Thanks for the info. Definitely want to try a wood peel.
As far as flour I've done poolish and biga, but prefer poolish.
Caputo blue "00" is recommended for high ovens and red "00" for 500°F and below.
I use 1/3 red and 2/3 blue in both high heat ovens and the pizzas turn out excellent. I found a source in Naples who hinted towards the mixed flours that a lot of Italians use, but nobody seems to share.
Never mixed those two but maybe I’ll give it a try
Oven is good, main problem with this oven is it's too small, especially when you're trying to "dome" to cook the top of the pizza, the edge will get too close to the flame and burn, I would go with onni pro, power wash for best clean
I ordered the pizza oven couple days ago. one of the best reviews for the product I've seen. thank you.
Glad it was helpful!
The problem & solutions: A commercial pizza oven has considerable depth. Pizzamaker pushes the pizza in pretty far for temp consistency (front of the oven loses heat due to opening/closing). Even with that, pizzamakers often turning the pizza mid-bake. Not so with Roccbox. Temp near the flame is clearly higher than towards the front. So, when you get that first bit of burn on the back, extract, turn 180 and cook until the new back section begins to singe a tad. Pull out. Let sit for 2 minutes. Also, it really helps to preheat for longer than you think to get the stone portion temp up. Oh, skip flour on the peel, use cornmeal.
Pro Tip: If you prefer coal/wood a company called KETTLEPIZZA makes an implement to use with Weber grills. I've used this for 7-8 years and it works great. Every bit as hot temp as the Roccbox, slightly larger, holds more fuel. A Weber OneTouch is about $150-$180, the implement isn't that expensive. So for about $250 you have a Kettle pizza oven. Many folks already own a weber kettle. Weber is a GREAT American co. with impeccable customer service. If you go this route, some tips. You can place a pizza stone on the grill surface but I found the heat more manageable and the stone more level with the opening if I put some bricks on the grill then the pizza stone on the bricks. Also, regardless of which one you're using you must have a couple of sacrificial doughs. You will mess them up until you get the hang of it. Normally the very first one you cook gets scorched on the bottom then the rest settle down. Remember, the dough is drawing heat from the brick so it gets cooler as you use it. You have to give it your full attention and it's better to have extra hands for prep, cleaning, rotating etc.
You have the best review I have seen on the rocbox on youtube. It is also the most honest! I just got mine and I love it. I had the first pizza sticking like you and stone is completely black so it is good to know froM your forty attempts it hasn’t gone off :) thank you!
Thanks
This would be gret to sell pizzas at tailgate parties, one minute to assemble the pizza, one minute to cook. Custom pizza in two minutes from order.
That's what i was thinking and if you know how to make a good pizza, youll make good money. The people who made this review wouldnt be able to do that because they cant even get the pizza into the oven without deforming it lol
You asked for cleaning suggestions and here is mine. I have both a roccbox for camping and a large "42" interior measurement" wood brick oven. The black soot easily cleans both the metal on the roccbox and the brick from the brick oven with "Mr. Clean's Magic Eraser."
Oh cool, I’ve got some Mr Erasers lying around.
“It’s an amazing oven, I just don’t know what I’m doing “. My favorite line, I can relate. Who says pizza has to be round
Exactly!
Pro tip have all your ingredients ready before you load the pizza and use less flour on the loading dock and you’ll get less burn marks. I normally coat the dough ball with flour and work it to the desired shape and while that happens most of the flour is off of it and the amount you had sauce to your pie dough the clock ticks into making sure you load that pizza before it starts to condensate if it’s cold dough, room temp dough helps a lot too.
Love the Roccbox! Bought a Demo model from a stove store for $370. Perfect oven for me
That’s a great deal.
Diff Family Reviews Yes sir it was an excellent deal!
from a long time pizza oven worker....
use curved tongs to rotate the pizza. put the pizza on the paddle, pull nit out a little then like you did with your fingers, rotate the pizza. the curved part, that is the end of the tongs are arced, are used to press the crust into a nice even round shape
great review! Like all other reviews, it seems to be an amazing product, but you're the only one saying you actually need to be good at making the pizza too for it to work as intended!
Nice review. I've had my Roccbox since late 2017 and you hit all the points on its use and care. I particularly liked the video portions showing the interaction with the kids helping. Very heartwarming.
Thank you
The production quality of this video is amazing. Better than it has any right to be.
I used to work in a pizzeria for a bit. A part from using wood for the main source of fire, they would also chuck in a small pizza peel amount of Almond husks to add a quick fuel source for each pizza. Maybe it can help you
quick tip: instead of using regular flour between the dough and the peel, use semolina flour, it'll make launching the pizza much easier!
I make neapolitan pizza in NJ and me and a friend thinking of teaming up doing something I've been eyeing this for awhile. Awesome review brother.
Thanks
I love the fast & easy to understand knowledge that this guy give, really rare to find on youtube
Hey mate! I recently bought a pizza oven and I made two small shovels to put in and turn the pizza. works like a charm!
cool
It's nice to see parents getting their kids involved in cooking. Too many grow up with such little cooking experience that they'd probably end up burning water.
Very well put together review, the content was straight to the point and just what we needed to hear with a clear and concise assessment. Thanks heaps
Thank you!
Dam...this was one hell of a review. Thanks I’ve been looking to buy this one.
Thank you!
Hey, great video. I've been making pizzas for a long time and just started making my own dough. i have a small gas pizza oven now buy wanted to try wood also so this may be the oven. A little hint with the dough not sticking on the peeler. I put a mixture of Simolina and some flour on a wooden peel and then it doesn't stick. I only use the stainless one for taking the pizza out or turning it. Thanks again, Joe
Making the pizza on the peel is how it's done. No transferring or unwanted calzones as tasty as they are.
You can also build the pizza on the peel....the slide under method is great for experienced pizza makers....but that take years-semolina flour works great to keep it from sticking too...
love that super puffy crust. what's the recipe? hydration? I m aming for puffs like that.
Which do you prefer, the Ooni or this Roccbox?
Honestly like them both.
I have a RB with both gas and woodburner. The woodburner works fine but you need to be sure to point the back of the oven to the wind. And you'll have to replenish the wood every 3-4 minutes. And it will likely take longer. It's not practical for a pizza party with lots of people.
But if you're in no hurry and you're only making 1 o2 pizzas, the woodburner is a good option.
Agreed. I like the wood a lot but the gas is just so much easier.
I have been looking at how to build a brick pizza ovens and pizza ovens the last few days and the all seem to be sort of cheap. I discovered this one yesterday. I am getting this one. Great review!
Hope you enjoy
Great review and voiceover, fun editing, cool family man, and in depth criticism. Nice.
Thank you!
Great review. I've had one for close to a year, now. It does take a little getting used to to launch pizzas consistently, but keep at it! We take ours to the beach, and people are ridiculously jealous! As of 4/20, I think they dropped the price to $499. Get their turning peel, though., Totally worth it.
Thank you SOOO much for your in depth review! I've been looking for an outdoor, portable pizza oven and after careful consideration the Roccbox looks like the one to get!
Thank you!
awesome review...Best of them all on YT.
Glad you like them!
I have a small problem with my new oven. After I snapped on the burner and turned the Roccbox back on its legs...if I have the propane tank on the LEFT side...the weight of the cord pulls on the burner and it's snaps right out of the burner and falls on to the table. (it's not a real tight fit)
I can remedy the situation by putting the propane tank on the right side but this seems a little micky-mouse
If it's not on good it can fall off. It's happened to me
I like your honesty showing your failures and stating how you had to make 40 or so pizza's before getting it right. Nice work. Cool oven!
Thanks!
People complaining about the price, but it’s honesty not bad. Not to mention you’ll get your money back in no time making your own pizzas.
Ikr
We found ensuring the peel was clean with dry kitchen paper before any pizza launch prevented sticking. Flour or polenta sticks to the edge like sandpaper making the dough drag when withdrawing the peel. Also avoid pushing the peel edge over the pizza stone on entry and subsequent turning thus minimising flour/polenta pick up. In essence, the pizza base should be the first contact with the stone not the peel edge.
Thanks for the tips.
Great presentation, have you considered placing parchment paper on the peel under the pizza? Unlike a silicon sheet, it will transmit the heat without insulating the pizza.
Thank you. Haven’t tried parchment paper as I think it’ll burn up in the Roccbox. At least that’s what I’ve heard. I could be wrong though.
@@DiffFamilyReviews you can take the parchment paper out after 30ish seconds
Buenas noches.
Cuanto tiempo demora en calentar?
what is blast radius of this thing?
One thing I've done when using stainless on coals or with high soot deposits if you take some joy soap and lightly coat not dripping gobs but a thin light coat on the stainless and allow to dry clean up is sooo much easier. Not sure if it could apply here but possibly.
I was not expecting a review as good as this. Thanks.
the cornmeal/breadcrumbs on the bottom is the key to a clean transition in and out of the oven. didnt learn this trick till i started working at a pizza place myself for a while. also a pizza peel that is wood helps as well. the surface is less friction than metal when it interacts with wet sticky dough
I use semolina flour. No problem with the launch.
I've worked in a lot of pizza parlors, and made a lot of pizza at home, so a little advice...
Use pizza screens!
Forget cornmeal and flour (under your pizzas). If you don't use enough it's a disaster, and when you do use enough, you gotta pull it just right, and it's a lot of cleanup. Also, the last thing you want to do is build a pizza, THEN move it onto a peel. It gets all screwed up.
Instead, put a thrown or rolled out crust on a screen, and then add your sauce, cheese and toppings.
Once the crust is on the screen it never leaves the screen till the pizza is cooked (so it keeps it's shape, and you don't pull dough too thin, which tears and makes a mess in the oven).
Also, the screen can be your guide to get the perfect size every time.
Another good thing about screens is you can have several pizzas built and ready to go in the oven.
SO much easier and cleaner, and you still get a perfectly cooked bottom.
Pro tip: If you like a well done or extra crispy bottom (like I do), you can pull the screen out from under it (with some tongs), halfway or two thirds through the cooking (once the crust isn't soft and doughy anymore), and put the pizza directly on the stone (no flour or cornmeal needed at this point).
Once you try a screen you will never go back.
Great video. Yeah Neapolitan style dough is challenging beyond belief. Especially with high hydration levels. Next time try between 52 and 60% hydration and let your dough rise for 12 to 14 hours. Then before shaping dump your ball in a proper amount of flour to fry up a bit. The perferated peel gets rid of unwanted flour. And if you don't like that taste then rice flour works like a charm and is less grainy than corn.
As for the proces, the longer you keep working your dough the more chance it has to stick or relax to your peel/board. Try and form and top your pizza quickly (Napolitans do it under 20 seconds) and if you have trouble getting it on the peel then start with the formed dough on the peel and then top it off.
Been there done all the faults. It's a process.
Did you compare any others? For example, looking at the ooni
No, sorry, we only have the Roccbox.
If you apply liquid soap to the areas that get black with soot (on the outside) it will wash right off and leave it 100% clean with a wet rag.
And your stone will tatse like soap. Very nice!
How did the Wegmans dough turn out?
The Wegmans organic dough works well with the higher heat, but the non organic not so much. Just turn the heat down to 500-600°F if you use the non organic.
This is super neato. I like that if folds back up and stores, so it doesn't have to sit on the back porch all winter.
Yeah, it's great. I have it folded up on a shelf in my garage right now.
Looking forward to making pizzas this summer.
Great video! Question, I just received my roccbox and after making pizzas and turning off the oven I am noticing an awful smell of rubber coming off the silicone layer. Is this normal? I would not think so.
I have not experienced this. Did you do an initial burn before cooking anything?
@@DiffFamilyReviews thanks for your reply. Yes , I had the oven running for 40 min on a low flame before making pizzas. I started noticing the smell after turning it off. After 24 hrs the oven is sitting outside in the patio and it still smells strong.
I don't know if it would fit into the Roccbox, but I've been using the Superpeel by Exo for several years. It's a pastry cloth conveyer on a wooden peel. I bought one for my son, but made one for myself. Got the pastry cloth from Exo.
Call your local exhaust shop or firearms store and ask about high heat ceramic coating. it will help keep the exterior clean. It's used on vehicle exhausts and firearms to make it much easier to clean
Backyard catches on fire 🔥 ...
“Honey, what’s Pizza Huts number”
Use semolina flour to stop dough sticking, or dusting loaves before putting in the oven,,, it’s amazing tastes nice and leaves a pleasing browning. Don’t use to much as you will get it every where.
Great video where did you get the mat your making the dough on?
amzn.to/442NogZ
Nice review, very comprehensive. Here's a hint if not mentioned by another: use semolina on you peel to keep the pizza from sticking.
Great video!
Thanks
Excellent video. Very informative with a bit of fun thrown in. I bought a Roccbox, hope my disasters turn out as well as yours did 🙈😂
To avoid stick or burnt , use polenta as a separator
This is one of the best reviews of any kind I’ve seen anywhere. Ever.
I’m going to subscribe just to see what else you’ve looked at.
Thank you!
I have the same cutting board at 2:27
Great video. I am still undecided between this and the Ooni Pro 16. I think this oven is a tad small for my needs.
As an FYI, and I suspect you already discovered this, but try using a wooden peel to make your pizza and put it in the oven. It works way better than metal for putting the pizza in. Save the metal peel for removing the pizza from your Rockbox.
Yes, I’m using wood now. Thanks!
@@DiffFamilyReviews I made my decision. My Gozney Rockbox (in gray) is arriving Thursday. I realized that if there is little or no recovery time between pizzas, I can just as easily make each person their own pizza as to make one 16" pizza that hopes to satisfy everyone.
I ordered 3 wooden pizza peels for constructing and launching pizza, a 7" round turning peel, and a 16" stainless "rocker" pizza cutter. Thursday will not arrive soon enough!
Thanks again. Your review was invaluable in my decision-making process.
@@garyhenderson6504 Awesome, you’re going to love it!
Thanks for the detailed review! I just set mine up today. Funny, I was also at Niblack earlier today...we must live in the same city.
Are you only using kiln dried wood? I would love to find a cheaper alternative, such as seasoned fire wood.
Stick with the cast iron...whats the rush anyway ?
Cast iron takes too long. Good for winter cooking though.
What a great video. Very well explained and recorded. Your family is beautiful!!
Thank you!
Awesome review thanks... Im having the same problem with the dough sticking to my peel and ripping appart... so i use parchemin paper until the pizza dries off when cooking. It come free in less then a min and i reuse it about 3 - 4 times after.
So honest. Good ! I loved your video
Thanks
Hi well done nice video.
Can you assure me when you used wooden flame you could sense that flavour?
Because I want to buy roc box and I wanna make sure works well with wood and leaves that lovely flavour which the gas doesn’t do.
Thanks
Truth is most people don't notice a difference in flavor between the gas and wood fire. We did but it's subtle.
very thorough. thank you for taking the time to think of all things to think about. also i enjoyed your pacing. it did not put me to sleep.
Thank you!
Pro tip.
Get a completely flat wooden paddle for putting pizzas in the oven.
Sprinkle it with a little garlic salt instead of flour before putting the dough on it. It'll slide right off into the oven and gives the crust some great extra flavor.
Ur invension and design was really a professional good job sir
At 3:11, did the front of it burn like that on its first use?
Nice, thorough review. Thanks!
Thanks for watching!
I've worked in pizza for 25yrs,our oven is stone we use a flat pan until the bottom is solid then pop it off the pan.. But,you gotta use some cornmeal on the pan so it doesn't stick
1.6k subs and so high quality content? Keep going like that and you will sky rocket man!
Great review, I'm looking for a pizza oven currently for use this spring. NIBLACK is awesome and it's nice to see you are from the same area. Have you used this in the winter? I have a rectec bull pellet smoker and even yesterday was able to keep my Temps at 250 for my ribs with no issue.
Thanks. I’ve been meaning to use it in the winter but I always get lazy and just do the pizzas in my big cast iron pan. I doubt it would have any issues holding temp, it’s very well insulated.
At that price point it should have a rotating stone base that you can make the pizza on and then put it in the oven.
for turning pizzas in small spaces use a bbq fork or tape a fork to a small poll to poke then turn the pizza.
is gas good for food?
4:17-4:20 i just use tongs, is that the wrong way?
Superb video, very well done review, informative and straight to the point. Thank you
Thank you!
Nice video. On the peel: wooden peel to launch pizza; steel peel to fetch it out.
You could line the top front face with tin foil so the soot will stick to the foil reducing the cleaning...
Would love to see a comparison to the Ooni/Uuni Pro in terms of versatility
Maybe some day!
Alex the French chef engineer should buy this
does this work with frozen pizza ?
What's the best, Ooni or Roccbox?
They're both awesome. Seriously, you can't go wrong with either.
Very well made review. Dunno why the there are so many dislikes :/
Mao Shu Films, thank you!
How does it compare to ooni 16?
Great review, thanks. Honesty with your mistakes and fails is helpful. Some reviews have viewers believing that they will have perfect results from the first pizza, which is not always the case👍👍
i get the feeling he's a bit of a bonehead. 40 attempts is excessive.
Great well done video !!.....Big thanks from Quebec
Thank you!
cornmeal works wonders for launching pizzas, or if using too soft dogh (napolitan is crazy soft) you can always chicken out and use a sheet of oven paper, (parchment i believe is called in the us)
Corn meal isn't ideal for flavor for most people but it gets pizza off the peel really well