What I wish I Knew and Review: 6 Months On, Do I Still Love my Gozney Roccbox

Six months and over 100 pizza cooked, do I still love my Gozney Roccbox? In my initial review I crowned the Roccbox the best portable pizza over for quality, easy of use and for making a terrific pizza...but what has six months of cooking thought me about this little gadget? What did I wish I know? Has it passed the test of time? How easy is the maintenance?
These are some of the questions I will attempt to answer in my 6 months review! Hope you will find it useful and as usual, leave a comment like and if you want to see more of my content Subscribe!

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[GetCooking]

Ciao Ciao! Super happy to see so many of you are viewing my series of reviews/experiences around pizza ovens...clearly beloved little tools!
If you found the video useful please remember to like, comment and subscribe as it really helps the channel grown and stay healthy! Grazie!

[christophermccanna]

I bought mine back in 2016 when it was still a "crowd funding" situation. It is still perfect and like new with 1000's of pizzas cooked. It is the best quality little oven

[xuforia]

Probably the most thorough video on Roccbox. Very helpful. Thank you very much for the tips!

[pattayperformance]

Thank you for this video…

We use a pizza stone on the BBQ with a great results to the point we won’t order pizza outside our home ever again and we live in NY. The 40 min pre-heat is a deal killer for us!! Thanks for letting us know!

[joelg]

I had the same issue with the stone recovery. I actually just started about 10 minutes longer on high and that seemed to solve the problem. The stone definitely loses head between cooks but starting with it REALLY preheated solved that problem. Also…get a turning peel. Awesome video, I’m so happy I found this channel!

[chaatmax]

Thank you for being honest about heat up time, I haven't read any reviews that where honest about that. I've had my Roccbox since 2016, and I love it except for the heat up time!. I bought the Ooni Koda 12 when i was launched it is much faster, and it was very cheap. Today you have so many cheap options, which have very powerful burners and heat up fast, they are also more portable, you even have electric options. Yes the high temperature pizza ovens have come a long way in 8 years. Worth mentioning the stone in the Roccbox is 19 mm thick, that is almost twice the thickness of most ovens in this category, so I am a bit puzzled, that you need 5 minutes between bakes, that's not my experience. And please take note, gas ovens are "calibrated" to different types of gas and the pressure delivered by the gauge, it can be quite different in different countries, the result with a mismatch is a sub standard performance. This issue is still rarely addressed. How do you know if you have well calibrated system, you don't reach the right temperature. What can you do, unfortunately not very much, but you can try asking the seller before buying what pressure gauge the oven is optimized to use, it's usually 30 or 50 Mbar, depending on country.

[TopCoug]

Where can I find suggestions for the pizza doe and loading, rotating and unloading pizzas 🍕. I have found getting the crust just right is tricky.

[maryxydeas]

Thank you for this review. Just going to buy one

[kimberleyguilmette]

I used ours for the first time last night…with wood burner…other than the dough sticking to the peel somewhat, it was a success!! I admit we were a bit impatient and should have let it get hotter, but left the puzzle a bit longer 4min maybe….they were great! looking forward to learning as we go

[diaryofahomecook]

Great advice! I was having this same problem with my crust and thought my heat was too high, burning the top too quickly. Next time, I'll try your advice about cranking up the heat in between pizzas so keep the stone hot.

[marek]

Hey - great review, thank you.
Do you know if this oven can be converted to use Natural Gas. We have an existing hookup for our NG grill and it would great if we can use it with NG.

[johnwright]

Great video, looking forward to mine arriving hopefully soon 🤙

[Bill-N-Carolina]

Like my Roccbox but recently upgraded to a OONI Karu 12G and I’m in love.

[mattc]

Great review. One question … why is it necessary to buy a heat sensor? I thought the gauge on the side was to determine the temperature?

[cynthiakeller]

Very useful info. Where is your pizza oven made?

[estonian]

thank you, i enjoy your video, can u tell me, should i buy this one over ooni if i want to do small home pizza business? tq

[daviddavies]

I have seen a professional pizza van business say they use these constantly at full flame and they did pizza after pizza with no time in between. Like you say though the top can burn that way so I dont know how they avoided that

[foodinmypocket]

Any concerns about the soot created by the gas that fall on the pizza? Ive had the roccbox now for over 4 years now and that is always in the back of my mind. I am considering buying an electric pizza oven and selling the roccbox.

[jelly.]

Can you cook a pizza without burnt spots. Just lightly brown crust but still well done dough?

[fredbecker]

Just out of curiosity, could you put a second stone in it to hold heat better? Would take about 1 inch of height away.