Gozney Roccbox Outdoor Pizza Oven, Grey, Portable, Gas & Wood Fired, Restaurant-Grade

Did a lot of research and comparisons between the Ooni and Roccbox pizza ovens. Ended up choosing the Roccbox and am glad I did! It cooks an awesome pizza and fast. I like the option to add a wood burner, but probably won't exercise that option. With propane, I can get my oven up to over 900 degrees (on the stone using an infrared thermometer) and is easier to regulate the temperature versus wood. The pizza is not in the oven long enough to pick up much flavor from the propane or wood.Did have one issue...the propane burner flame was hitting the right side of the oven instead of straight up. Contacted Gozney customer service and sent them a picture of the flame. They promptly sent me a new burner, and this one shoots the flame straight up as it should. So I am keeping the five-star rating.And did I say it bakes great pizza...yes it does! Be sure to use 00 flour made for pizzerias for best results. Also recommend you get the Roccbox turning peel - makes it easy to turn the pizza without taking it out of the oven (and potentially burning yourself). You can see it hanging in the photo on the right side.I was concerned that the oven leg bottoms might scratch the stainless steel cart top that I have the oven on. I cut up some non-slip furniture pads and stuck them on the legs. Oven is heavy enough that it shouldn't move around much anyway, but the pads help hold it in place when moving the cart. If you are wondering where I got the cart, look for this on Amazon - "Royal Gourmet Double-Shelf Movable Dining Cart".Another plus is that the silicone cover doesn't get much hotter than just over 200 degrees (checked with my thermometer). While that is hot to the touch, less risk of getting severely burned by brushing up against it.There is a learning curve to cooking a pizza at these temps. I had a couple of disasters where parts of my pizza got left in the oven. Just turn the burner up on high after you are done cooking, and the oven will self-clean by incinerating any food left in it. Once it cools, just use a grill brush to loosen what's left of the charred remains and then it can be just vacuumed out.The front of it will get sooty even with propane. Bar Keeper's Friend cleans it right up. The photo shows how well it cleaned up after cooking a few pizzas.UPDATE OCT 2021: Had it over a year now and have baked a ton of pizzas in it. Sure, I've had a few pizza disasters, but it was operator error and not the oven's fault. It is working great and I am still glad I bought it.

The media could not be loaded. My son wanted a pizza oven, he did all his research and settled on this one. It really is very easy to use, everything you read about it is true. Well constructed, and makes a great pizza.

We have wanted an outdoor pizza oven for a long time. Our friend bought the Roccbox by Gozney and invited us to dinner. We were so impressed with the great pizza and it was very fast cooking it. We ordered our Roccbox and have used it twice. I recommend viewing the You Tube video to learn more about the pizza oven and how to build your pizza, and the heat settings. Our second attempt at cooking pizza was far more successful than our first. This oven is compact, but very well made and easy to use. It is also easy to clean. We are so glad we purchased this pizza oven. You can cook other meals in it also. It came well packaged and arrived on time.

I bought this for its portability. I can put it in my boot along with the propane tank, a table, and pizza prep equipment... along with my ski gear or whatever gear I need for the activity of the day. When you're done, fire up the Roccbox, crack a beer and start your tailgate. Even in 30F and snow, the Roccbox got up to nearly 900F in 45 minutes. I used pre-rolled pizza crusts from Whole Foods. They were sized perfectly for the width making it super easy. However, the pizza used 2x the dough that I use at home. Consequently, the outer edges started to burn before the dough under the toppings was complete. I let the oven cool to about 700F and then finished cooking the pizza. What I am learning is that the temp you need depends on the thickness of your dough. The picture I shared uses dough I made. It's thin. That pizza cooked perfectly in 60 seconds. Get the peel. 65 bucks seems like a lot, but when you're dealing with seconds between perfection and burnt, every tool counts. A final note on portability. The legs do not get hot. The sides of the Roccbox can get hot depending on the ambient temp. I let it cool to about 500F and then felt comfortable packing it safely in my car to drive home.Lastly, I picked up a cheap cast iron skillet. I used a sous-vide to get some thick steaks to 120F. Then seared them for a few seconds a side in the Roccbox. The sear was so perfect. Next time, I'll set the sous-vide to 115F.Suffice it to say, what I thought would just be a portable pizza oven has become a key part of our home cooking quiver. We used to use a pizza stone in our gas oven a 550F. Pizzas cooked in 7 minutes. The Roccbox is just that much better.

Bought this after seeing it in action at a friends house; we’ve had it close to 2 year and we love it, makes wonderful tasting thin pizzas in a flash. Service support is fantastic. It’s all online but they’re very responsive and helpful. They really backup their product claims and warranty it. Remember to register your product for an extended warranty.

There’s a steep learning curve to making consistently good pizza, most of which comes down to handling the dough—making, forming, and stretching it properly. There are tons of YouTube videos out there, but they often leave out critical details while emphasizing less important steps as if they’re gospel. They either skip key parts or rush through them.For example, if your fresh mozzarella has too much moisture or you use too much of it, your pizza will end up soggy. The fix? Squeeze it dry with paper towels. Also, did you know it’s incredibly easy to stretch dough over an inverted mixing bowl? Also, you absolutely can top the pizza on the pizza peel, there are just a few tricks for doing it but it is far easier than trying to get the topped pizza onto it!After three years of trial and error, I’ve finally achieved consistency—my pizzas turn out the same every time! As for the oven, it works well, but understanding the real meaning behind temperature readings, knowing when and why to adjust the flame, and other small tricks make a BIG difference. They could improve on explaining these details, which is why I’m giving it four stars.