I see in a lot of other pizza making videos on youtube they talk about how they learn from vito. Seems like vito is everyone's hero when it comes to pizza
I bought my Roccbox last October because of Vito! I was watching all his videos on this channel and I got inspired to start making Neapolitan style pizzas at home. This tiny oven can produce pizzas that look better then what you see in food magazines. So cool to see he got one!
We also love our Roccbox. We live in Montreal, Canada, and use it outside also at really cold temperature no problem. We just have to let it preheat a little longer.
Tengo uno de esos y la verdad es que es sorprendentemente bueno. Lo mejor es la libertad que te da para hacer pizzas en cualquier lugar, bosque, patio de amigos, playa, en fin, en ocaciones hasta viaja conmigo!!!!🎉 Excelente producto👏🏻👏🏻👏🏻
@@henrynoelpenadolopez5291 La verdad es que con un tanque o bombona de cinco libras lo he usado como 6 veces a 4 horas aprox. De tiempo en uso. Incluso preparé pizzas en una actividad que duró 6 horas encendido todo el tiempo y luego de eso lo utilicé en dos ocaciones más. La verdad es que es costo eficiente y a mi entender no gasta mucho más que una estufa de una hornilla grande encendida. Espero esto te ayude, no soy experta en medición de gas, solo en pizzas😉🍕🍻 Es un horno excelente para hacer pizzas de 10 pulgadas cómodo, lo súper recomiendo, pienso que es el mejor horno de pizza portátil que existe y muy seguro en términos de calentamiento y quemaduras.
el consumo es muy poco. La verdad es que con una bombona de 5 libras puedes prenderlo durante 3 horas por 6 beses y sobra. No gasta mucho. El horno es genial, cómpralo, no te arrepentirás.
Burned. Lower the temperature slightly. Even below it burned a little. It will take another 20 seconds. Very good oven. I loved it!!! Tank's for sharing!!! 😊🤗👍
I agree, I ran the floor too hot and burned the base, and charred the top on a few pizzas....(annnnd Calzone's too) it's a small oven and it takes time to learn it.
@@RekimNZ Investing a few bucks in a saputo/biscotto will make all the difference. Calzone and Marinaras are extra sensitive, they need lower temp and longer cooking which is sometimes difficult in a Roccbox. Same goes for biga based dough.
So what I’m wanting to know is which one would you pick out of all the ones you have tried. Which one stands out the most 👍 I’m looking into a small gas one but what one I do not know . Do you have a favourite Vito 👍😊
Have had mine about two years now and love it. I get a great pizza in about 90 seconds. Takes a little practice at first but once you get the hang of it, it is really simple to use!
I love my Roccbox. Can’t wait for this Colorado winter to be over and start making pizzas again. Love your al Tonno recipe. Just one note, the turning peel and cover are extra cost options.
Vito, your passion for pizza making is inspiring. Love it :) In your opinion, if you had to choose between the Ooni Koda 16 or Gozney Roccbox which would you go for? Both seem great home pizza ovens x
hi vito i would love to see at video on how to built a wood fired pizza oven at home, where you can cook 1-2 pizza. where you show how to start the fire, how to get at good flame and stuff like that.
I'd love to have this oven, but apartment is too small. I love the fact it comes with it's own cover and great looking peel. Cynthia God Bless your family!!!
Don't use indoors with gas or wood anyway or you risk CO2 poisoning. Mine fits on a small table outside. It puts out loads of heat but NOT below the oven. Love it.
As you know I have a RoccBox and love it, looking forward to your review.. I have the gas option and I may also buy their wood option accessory to do wood as well..
Thanks, Vito! Just did my first cook in my Roccbox, burnt the crap out of my pizzas! I'll turn the flame down as you advise. Just put my Next Level Poolish in the frig for Sunday!
@@Guerrillaskin2012 to each their own. For me, it’s the crust. The pizza crust from the Ooni, tends to look dry 💁🏽♀️ and speckly. Roccbox pizza crust on the edges, got that little “somethin somethin extra,”crispy on the outside, yet soft in the inside.
@@Anonymous-je6mu Can you describe what that means? Why is it necessary to use a specific kind of dough for the Roccbox and what exactly is 65% hydrated dough? I bought an oven myself a little while ago but I have yet to use it.
Mr. Vito you can develop and design your own pizza oven for you know all the requirements of how a pizza oven and how effectively it will work. You can develop a hybrid pizza maker using wood or gas. I know when you design it and you have you name on it people will patronize it. Think about senior Vito.
Thanks to you i make awesome pizza at home. I know i need hot owen, but i am not complain at all, i like my pizza now wayyy better then before your video on "how to make pizza at home" :) THANKS ALOTH Vito !!
I love pizza passion! You have so much of it! what a nice dough!!! Tuna Pizza rocks!!!! Your pizza deserves going in the best oven in the world! Rockbox solala...
We have had a Roccbox for a couple of years and still struggle with the process. Thankyou Vito, You have given a couple of great tips. Did you use the pizza dough recipe you posted earlier in 2021? I look forward to a few other great instruction videos and dough recipes that are suitable for the Roccbox. We have had a few disasters, so we are thinking of partially cooking the dough the day before as you have in the home oven, then finishing off the pizza, especially when we have guests
The pizza cooks in less than 90 seconds, why partially cook it? What created your disasters? Where did it go wrong? His doughs are awesome, but as a beginner I would not start with 70% hydration. Start with 60-62% and work your way up.
Soooo.... In regards to the Roccbox and the Ooni pro who has the upper hand and why? Trying to make up my mind as soon as possible so I can start cooking away..👌🏽 thanks in advance.
Hey vito love your video because of you i make awesome pizza now thanks you. I looking to buy a pizza oven and hesitating between ooni koda 12 or roccbox. Witch one you recommend ? Thanks alote 😁
The baking stone in the roccbox is thicker. I've done pizzas in a friends roccbox and now currently own a koda as well as a wood fired oven. I can't say one is better than the other as you need to master the dough, techniques and learn the oven. work within your budget, experiment and learn then results will come from whichever you choose.
I just bought my Gozney Roccbox yesterday in Australia and still waiting for it to be delivered. Just need you to come on down and show me how to whip up some of your pizzas…. I am a coffee roaster, so can load you up on caffeine and set you loose 🤣🤣
Roccbox for a small pizza Ooni pro for a bigger size. I don't recommend the koda 16, it doesn't distribute the heat equally in the stone, the crust tends to burn.
Like Bishara mentioned, the stone on the roccbox is significantly thicker making a more even cook and the insulations is much thicker so the oven maintains the heat better. The ooni is more portable and lighter so easy to move around but the stone and metal are are a lesser grade steel, which is why its a little less $. Both are good but the roccbox is a higher grade build.
@@ellefsensbarmyarmy8491 Correct, but the roccbox is double the weight making it much harder to carry around, due to the thicker steel and stone. They are both good ovens, just very different, the roccbox is closer to the ooni pro as far as build but not size
Well done. Maestro, let me insist the tuna can you used in this video is awesome. We make sure to bring back a ton with us each time we go to Italy, because there is nothing that comes close in quality over here. Probably the best tuna can in the world, period. For sure that pizza turned out amazing as well :-)
It reached temperature in 20 mins???? I’ve had roccbox for over 2 years now and it always takes minimum 40-45 mins, how did you manage it in 20mins????
I agree, 20-30 min is really what it should be doing. Could be related to your gas regulator. If you cant sort it out definitely contact Gozney bc they have great customer service.
You may have to replace the gas line with a 3/8” inner diameter hose. The unit comes with a 1/4” ID hose. I changed mine out and it made a big difference in the heat up time.
@@Larita334 I just ordered one of the new wood burning burners. The original one works but it takes frustratingly long for it to heat to the high temps called for. I will give the new one a try to get that “woody” taste. These are designed around the “rocket stove” concept and do provide a flame similar in shape to the gas burner flame. The gas though, I have to say, is very convenient and efficient.
And every cat from hundreds of kilometers descended on Vito, demanding more catfood pizza....! Well done(except the tuna topping...)! Because of your videos, I have learned the best way to make pizza dough. It took many months of trials, but has been worthwhile. Bravo, Vito!
Tciao, Buen dia, me gustaria dedicarme a vender pizza, pero nose como mantener la masa lista durante el trabajo y evitar que se sobrefermente, si porfavor alguien pudiera darme un consejo se lo agradecería
Yo no se mucho de pan o de pizzas pero segun lo poco que se, cuando refrigeras la masa el proceso de fermentacion se alenta drasticamente dependiendo de la temperatura. Solo toma en cuenta que probablemente tendrias que poner algo de esa masa a temperatura ambiente antes de hornearla.
Hey From my point of view these are just two different ovens you can't really compare... the roccbox has better thermal stability and the (quite usless wood option - gas rocks it all)... the koda is more convenient to cook the pizza - they both make good pizza - it's bit that much about the oven... if you handle the pie in the right way your pizza tastes awesome in everyone of the great ovens I'd say just go for the one you like better ... sorry for writing before vito the maestro :)
The build quality of the Roccbox is much higher, better steel and the stone is almost twice at thick! My other concern with the Koda 16 is the burner, it's a "gas grill type" that are prone to getting clogged unlike the Roccbox or the Ooni Pro burners which are more commercial grade. The roccbox is more on the level of the ooni pro and doesn't really compare to the Kodas which are more entry level ovens, they are all good so it really comes down to your price point
The OG stone truly sucks. I dismounted the cover (easily done), took it out and replaced it with a 30mm biscotto. Extreme difference in the end product! I don’t understand why Roccbox don’t fit them with a biscotto?
Hi I love you’re Chanel ! Now I have a question 😀 Honest, wich one don you think Do the best results on the pizza Ooni koda 16 or roccbox And please what do you think of the cost? Can you use these pizza ovens inside? Or do I have to be outside ? Best regards mike
The build quality of the Roccbox is much higher, better steel and the stone is almost twice at thick! My other concern with the Koda 16 is the burner, it's a "gas grill type" that are prone to getting clogged unlike the Roccbox or the Ooni Pro burners which are more commercial grade. The roccbox is more on the level of the ooni pro and doesn't really compare to the Kodas which are more entry level ovens, they are all good so it really comes down to your price point
