I was just looking at this oven. Stumbled on it via Brad Leone's channel. Great price, too. I ended up buying a pizza steel for the oven instead (or, perhaps, first). October just seems a bad time to buy an outdoor appliance here in Chicago. I've always wanted to start making my own pizzas from scratch. I've made a few on my grill using store bought dough.
I haven't had a chance to play with a pizza steel, yet. I've used large pizza stones before, but I prefer my cast iron skillet hack (video to come this winter), as I found it worked better. I'm glad I got this oven a month ago, so I could get some serious work out of it before it gets too cold. I made 24 pizzas for a couple of parties last weekend, and it cranked them out effortlessly! It gets super cold here in the winter (we'll have decent spells of -30C and colder), so I won't use it, then. I will try this out in some cold weather, though...likely in my garage, with the door cracked open, like I do when using my propane-fired brew stand during the cold winter months. I'll update with info on how well I find this oven works when it's cold. I absolutely love it so far, though. 😁Thanks for the comment!
Haha, thanks! Got that idea from a buddy with a pizza oven. I had a huge bag of corn meal, so thought I'd try it out. I'll have to give semolina a whirl, though. 👍👍
That was a great watch! Loved the full walk-through, thank you. Getting my roccbox next month when me and the missus move into our home, very exciting!
@@ThisDadGoesTo11 me personally i thinkthe slow cook pizza was best ,have you made dessert pizzas bro ?honestly make a dessrt ones for the kids now and again lol,but i would love to see what you can ,make with pizza dough dessert wise ,they really are lovely when you figure out what can go on them yum yum :) i know of only 1 person who makes them but all the same ,so boring :)but yae with the wee ones (the kids)have to be carefull fruits and syrups go really hot :)
Yeah...I love almost all kinds of pizzas...like there is one for every occasion! 😁 I have done dessert pizza a few times. Usually it's hazelnut spread or peanut butter base, with some fruit (often bananas, pineapple, etc.). I like to slice some large marshmallows in half, wait until the pizza is nearly done, then sprinkle them on the top, pop back in the oven until they are cooked, but not burned. Yes, you're right about the fruit, syrup and spreads turning into lava! 😂
Oh, no! Is the dough sticking to the peel? If so...I've had that happen a couple of times, even with what was supposed to be sufficient semolina flour on the peel. I believe it's been because I took too long loading the pizza with toppings or whatever prior to firing it in the oven. I think if you wait too long, the dough sucks up the flour, or at least flows down around it, negating its ability to let the dough slide along the peel. When this has happened, I've tried to slide it in, and the first half or so slides off, then the rest sticks. I then engage in panic, and wind up getting it in there by using a spatula or something, but the pie is all crumpled up and a disaster. Like I've said it happened a couple of times since I've had this. If that's what's happened to you, I would just suggest having all toppings ready to rock and to only put the dough on your peel when you're ready to quickly load it up and get it cooking. More than a minute or so on the peel can lead to disaster. If I'm off base on the situation, let me know, and I'll see if I can help troubleshoot. This oven is awesome and makes great pizza, but there are some tricks to making it work. 😁
🤣 Nope! I might have, but they beat me to it. I'd been debating buying an oven or trying to build one, as I had a bunch of leftover vermiculite from rebuilding my brick smoker roof. I had researched what I thought was the best oven (this one), but was stalled out trying to decide what to do. After nearly a year of regular use, I'm glad they made the decision for me!
@@ThisDadGoesTo11 I've been debating on a pizza oven for the past few months and I think I'm set on this one as well. I follow this great RU-vid channel who recommended it over the several he has as well
That's weird! No, mine didn't have anything odd on the inside of the oven. Hopefully, that's just sloppy post-manufacture cleaning from the factory, rather than some sort of defect with your oven. I freaking love this unit, and I'm hoping you have the same experience. 😁
Hey, there! I make it myself. It's a super simple recipe, but I do plan on doing a video in the near future. 😁 I scale it up, when I need more pizzas, but the base recipe is: 325g warm water 10g sea salt 3g instant dried yeast 500g 00 pizza flour (Bear in mind that differences in ambient relative humidity, brands of flour, etc. might mean you need to adjust the hydration. For example, I've lately been adding about 20g more flour and 15 or so less grams water, in order to prevent the dough from being too sticky. You just have to play around to see how it goes.) I typically put the water and salt in my mixing bowl and swirl, to get an initial mix. Then, yeast on top, another swirl or two, the quickly add the flour. Using my stand mixer, I mix on the lowest setting for 2 minutes, which usually gets most of the dough together, then on a setting or two higher for five minutes, then back down to the lowest for another 2 minutes. Then, I pull out the dough, oil or spray down the bowl, return the dough, and cover with plastic. Place somewhere warm for 1.5-2 hours, until you get a good rise. I then measure into approximately 200ish gram balls (in that ballpark, evenly divided). Sprinkle with flour and let rise another hour or so. Then, you're good to form your pies and bake! Hope that helps. Like I said, I'll do a video sometime soon...it's just a matter of finding a day that I'm making pizza when I don't have a million other simultaneous projects going on. 🤣 Thanks for the question!
Woot! Yeah, I love this one. I've used it a couple of pizza nights now, and I think I have it dialed in rather well. Also got a turning peel after I shot this first video. 🍕🍕🍕
I tend to cook a pizza, take it inside, quickly make the new pizza (stretch dough and add toppings), and bring it out to cook. I would say max give minutes. The burner gets the top hot really quickly, and I haven't noticed anyl temp loss with the thermometer, as the pizzas are in there so little time. It's crazy effective. Thanks for the question!
Thanks! I highly recommend this oven. I've made a ton of pizzas in it since...we do pizza nearly every weekend, and I hosted two ringette kids' pizza parties. Lots of pies through there. Big fan of this unit. Worth every penny. Hope you get it! 🤞😁
😂 Yeah, it'll have to be a VERY special occasion elsewhere for me to take it on the road. I'm thinking maybe for camping next summer...with careful carrying to and from the vehicle!
Nice work. Definitely agree that cornmeal is burning and way too much. Semolina is the way to go and try to use just enough to keep the dough moving on the peel. Hard to do but cleaning the oven floor between cooks will help.
😂Yeah, there is definitely a learning curve to using these ovens. Since then, I've been finishing off the bag of cornmeal I had, but using less per pizza. Next on my to-do list is to grab a bag of semolina and work on sorting out how much to use for the pizzas. Thanks!
@@ThisDadGoesTo11 Semola is even better than semolina. Watch Adam Atkins Pedaling Pizza videos. You also could have remove the pizza with the Gozney peel, spun it and put it back.
@@HB1840 Oooh... I'll check that out! I've since moved on to semolina, using less than I was with the corn meal. Not as fun without the big fire flare up. 🤣 I also wound up getting a turning peel, which is really slick. I love this oven so much. Thanks for the tip! 😁
