Together, we’re changing the way the world cooks outdoors.
Since 2010, we have been pioneering revolutionary outdoor pizza ovens. Founded by Tom Gozney, we ignite better human experiences through cooking with fire.
Join us here for a new approach to culinary content bringing to life the people, places, and delicious food at the intersection of cooking-with-fire and culture. Check out epic pizza and other outdoor cooking recipes - featuring some of the world’s best chefs and food explorers. Learn new and different ways to cook. Get inspired with new ways to expand your own cooking, and have fun while you’re doing it.
Learn to cook pizza like a pro. Explore endless versatility with steaks, chicken wings, bread, desert, oysters and beyond.
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This recipe looks great, one question, if I freeze the dough balls, what’s the process when I want to use the frozen balls? Do I take them out and leave at room temperature? Do I take them out and let defrost in the fridge? Any advice would be great :)
Loved this series, helped me a lot as a roccbox beginner. Charlotte you are great and so Friends, i laughed so much 😅 Hoped for more episodes 😢 please do more of this. Much love Fromm Germany
I am also new to pizza making and have really loved this series! I have had many mishaps but that's part of learning. I usually make way more dough balls than needed just for that reason. Why is this dough so delicate that it rips? Is it because it has sat out longer than need be? This happened to me and I am trying to figure out why. I try and do a Neapolitan dough recipe and also a NY style dough recipe just to get lots of practice in. Half of my family like the NY style while half like the Neapolitan style. Also, two different stone temperatures with two different doughs? And do you turn down the flame after launching? Any tips would be appreciated!
I am relatively new starting out and recently purchased my first portable pizza oven (I have about five bakes with four pizzas each so far). All of the research I did before my first bake mentioned the learning curve of making great pizza. First of all, the fire management and getting consistent temperatures were far easier than I expected. As shown in this video series, the managing of the dough/recipe, making a round pizza crust, and launching the pizza was far more nuanced than I expected. That being said, it is a learning experience and worth the effort and trouble of making the early on mistakes. Those mistakes are the greatest teacher so don't be afraid of messing up a bit, especially in the beginning. Even if they don't look perfect, the pizzas probably taste pretty good.
What a fun series, and a great way to make living flame outdoor cooking approachable to all. Looking forward to Charlotte's Christmas movie 🙂 Question: can I chimney a Dome in order to use it indoors, or is that a no-no?
I've loved this series! Great to see all the different ways people do it, and great to see the pro/beginner dynamic. Every mistake made I'd immediatley think "Yep, done that", but great to see the fixes. Inspiring, funny, educational, makes me hungry.
The knuckles one is surprisingly easy (at looks cooler). I ended up stretching mine so much it was bigger than the tray. But next time I'm probably going with the DJ one.
