How to Make Better Pizza in the Gozney Roccbox 

Awesome! Let me know honest goes. Thanks for watching!

Thats awesome! It's always great to hear when a video is helpful. Good luck on your pizza journey and feel free to reach out with questions. Cheers, Jesse

Thanks for checking it out! Glad you liked it

Appreciate YOU watching! Cheers

temp gauge on the side 1:58

Thank you! 👍

Thanks! I have mentioned that trick in a few videos. It is a good one! Cheers, jesse

He discusses that at about 3:28

if you cook it longer than 90 seconds it's not a pizza. all the properties real pizza has are coming from that. otherwise you get a regular pie.

@@nichtverstehen2045nonsense

Thanks for checking out the video. Yes, I own a few pizzerias and at this point my fingers could probably hold a hot piece of coal and be just fine… cheers

Thanks! Hope it was helpful!

It’s nothing special, guessing most hardware stores and Walmarts would carry something similar, tons of options on Amazon too. Thanks for checking out the video!

Should be fine, not much heat goes down and it sits pretty high

I’d say not worth it from what I’ve heard.

The only advantage of the wood burner id say is that if you went off grid or camping and didn't want to have to lug around a big heavy gas bottle, instead you could just feed it twigs and small bits of chopped kindling, in terms of flavour though, there isn't any difference, ive got both the gas and the wood burner. Gas heats up faster than the wood, also has no smoke and burns clean which keeps the oven cleaner as well. Theres something about fire though that makes the wood version more fun to use rather then just flicking a switch, there's more involvement with the wood burner but its also a lot more fun to use...but the gas is just quicker and easier, thats it. If you get both you can have the best of both worlds, you either want quick and easy..or....you have more time to play around with fire and have a few beers, they both cook pizza the same..one is just a lot quicker to get the first pizza in and cooking. Also on a side note, if you use the wood burner make sure its not a windy day because the wind is your enemy with this wood burner, for the user and for getting the oven up to temperature. Aside from all that i highly recommend this oven its top of its class in performance 👌

For stretching? I like semolina and AP mixed. Or just straight semolina works well. Just get the fine stuff, not course. Thanks for checking out the video!

For sure! You’re just not gonna get that dark colored and super crispy bottom. Sometimes I’ll start a pizza on a screen and then take it off and finish it directly on the stone.

Nice.

Have you had it a long time? Tried switching out the tank and cleaning out the burner?

500c or f?

Bummer. What’s your dough hydration and flour type?

Plenty of videos out there showing how to do it. Figure the most common thing is keep an eye on it - you can't walk away to do other things. Turn it every 20-30 seconds. You can do it hot and fast and have it cooked in 90 seconds at high temp. Or bring the temp down a little and cook for 2 minutes or more - keep turning every 15 seconds.

@@ollieox9181 This right here. The first few times, I kept setting timers (even for “just” 30 seconds!) and then rotating, and kept getting scorched pies. Finally just sat there and watched it like a hawk, turning it as soon as it looked like it needed to turn (which was much closer to 15/20 seconds than 30), and cracked the charred to charcoal problem!

@@thoughtmecca Well done. That's exactly what I do. I find a longer cook at a lower temperature makes for a better crust and bottom - just make sure the stone is very hot. And take a minute or two to heat it up again between pies - that's when I crank the heat up.