Roccbox Portable Pizza Oven - In Depth Review - From Setup to Cook

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This is our review of the Gozney Roccbox portable pizza oven that can cook a Neapolitan pizza in less than 60 seconds. This stone floor pizza oven is unique in that it’s both wood fired as well as propane. Plus it’s portable! We take you through setup to cooking on both propane and wood, and even show you how it cleans up. Does it live up to the hype? Find out in this video.

(Amazon no longer sells the cheap turning peel we have)

Just an FYI, on some of our reviews you'll see some Amazon links. As an Amazon Associate we earn a percentage from qualifying purchases. Thank you!

#gozneykitchen
#roccbox
#pizza

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Oven is good, main problem with this oven is it's too small, especially when you're trying to "dome" to cook the top of the pizza, the edge will get too close to the flame and burn, I would go with onni pro, power wash for best clean

miltonfriedman

I ordered the pizza oven couple days ago. one of the best reviews for the product I've seen. thank you.

josephh

You asked for cleaning suggestions and here is mine. I have both a roccbox for camping and a large "42" interior measurement" wood brick oven. The black soot easily cleans both the metal on the roccbox and the brick from the brick oven with "Mr. Clean's Magic Eraser."

DD-bxgm

This would be gret to sell pizzas at tailgate parties, one minute to assemble the pizza, one minute to cook. Custom pizza in two minutes from order.

mac

“After 40 pizzas we got it right!” 😅 you guys should get an award for resilience!

brunopaulo

Love the Roccbox! Bought a Demo model from a stove store for $370. Perfect oven for me

demarcusshipman

It's nice to see parents getting their kids involved in cooking. Too many grow up with such little cooking experience that they'd probably end up burning water.

KhreamedKhorne

The production quality of this video is amazing. Better than it has any right to be.

yngwz

quick tip: instead of using regular flour between the dough and the peel, use semolina flour, it'll make launching the pizza much easier!

walter_ullon

I like your honesty showing your failures and stating how you had to make 40 or so pizza's before getting it right. Nice work. Cool oven!

cheese.n.crackers

Pro tip have all your ingredients ready before you load the pizza and use less flour on the loading dock and you’ll get less burn marks. I normally coat the dough ball with flour and work it to the desired shape and while that happens most of the flour is off of it and the amount you had sauce to your pie dough the clock ticks into making sure you load that pizza before it starts to condensate if it’s cold dough, room temp dough helps a lot too.

chefpizza

I make neapolitan pizza in NJ and me and a friend thinking of teaming up doing something I've been eyeing this for awhile. Awesome review brother.

djlexington

I love the fast & easy to understand knowledge that this guy give, really rare to find on youtube

g.megapacco

This is one of the best reviews of any kind I’ve seen anywhere. Ever.

I’m going to subscribe just to see what else you’ve looked at.

sageknoll

The problem & solutions: A commercial pizza oven has considerable depth. Pizzamaker pushes the pizza in pretty far for temp consistency (front of the oven loses heat due to opening/closing). Even with that, pizzamakers often turning the pizza mid-bake. Not so with Roccbox. Temp near the flame is clearly higher than towards the front. So, when you get that first bit of burn on the back, extract, turn 180 and cook until the new back section begins to singe a tad. Pull out. Let sit for 2 minutes. Also, it really helps to preheat for longer than you think to get the stone portion temp up. Oh, skip flour on the peel, use cornmeal.

ebquinn