Good to see you back, I was only looking at your channel yesterday to see why I had no notifications lately.
@KitchenCraftFood5 ай бұрын
Thanks! I needed a nice long break from the Interwebs :)
@saketeas20602 ай бұрын
Great to have you back!
@KitchenCraftFood2 ай бұрын
@@saketeas2060 Thanks! I’m working on a Poolish dough recipe video right now. Stay tuned!
@MangoTheRetriever5 ай бұрын
He is back! ❤
@PeteChifa5 ай бұрын
Fantastic to see you back. I was getting concerned for a while there. Like your content!
@PeteChifa5 ай бұрын
Can you show us a variety of ways to use cast iron skillet in the Roccbox?
@etherdog4 ай бұрын
Good demo, Tim! It looks like the heat retention and distribution are pretty even and the Roccbox is dependably consistent.
@ibrahimkilictas18994 ай бұрын
Yeni aldığım roccbox fırınımla reçetenizi denedim ve sonuç mükemmel oldu! Elinize sağlık şefim 👏
@desun755 ай бұрын
I really liked your previous videos. The Roccbox and the Koda 16 were very popular during COVID-19, but now we have the Arc XL and the Koda 24 which have replaced the older models. You should definitely try to get your hands on the Koda 24 and make a video about it. There aren't many good reviews out there yet, so you could really stand out in this area.
@KitchenCraftFood5 ай бұрын
I'll see if I can get my hands on an ARC or Koda 24. Keep in mind, that there are still plenty of people who might want a smaller oven like the Roccbox. Could be because of space constraints or price. I have an Everdure Kiln and I love it, but it's a monster compared to the Roccbox.
@johnklapish68075 ай бұрын
Can you post more videos using the everdure kiln, I love mine to. My friends have the Roccbox and they love it
@revorg233 ай бұрын
I enjoy the video, The choice of what oven temperature you want to bake your pizza at will depend on the thickness of your dough, if it's more than 200g you'll need to vary from 400 onwards, Rockbox bakes well at 500 degrees, you can find your own level as long as you don't increase the weight of your dough.
@mlowe72455 ай бұрын
Nice to view another video. Question. Is there a safe distance to keep when looking at pizza when it's cooking? I'm afraid I'll burn my face. I truly like your focaccia recipe. One day I'm gonna be brave enough to make it😊
@KitchenCraftFood5 ай бұрын
That's a good question. I usually keep my dome a couple of feet away when looking into the oven. Haven't lost any eyebrows yet!
@david111davies3 ай бұрын
Its an absolute miracle that Ooni and Gozney founders are both modest people from the UK. You would think all these mega rich people in California and New York would make rival companies to take them on.
@Brentmovson3 ай бұрын
do you have a video of a pizza oven versus or your favorite oven by price, size etc??? Considering a koda 16
@AleNagod3 ай бұрын
Great video, I was wondering if it’s possible to bake bread in it as well, or will it touch the roof of the oven once baking up?
@chef4oh14 ай бұрын
Great ! what is the thickness of the stone
@Khaled-bs7zc5 ай бұрын
Do you think the long ferment time (cold or room temp) is necessary for getting good leapording?
@KitchenCraftFood5 ай бұрын
I get spotting on both cold and room temp doughs, however it's definitely more pronounced on batches that were cold fermented. Longer fermentation times also contributed to more spotting, but not so much that the dough was getting over proofed.
@Khaled-bs7zc5 ай бұрын
@@KitchenCraftFood Awesome! Thanks for the response and good to see you back. I check on your channel every once in a while to look at some sweet pizza ovens and pizzas so I'm glad we're back babyyy
@Benaaron35 ай бұрын
Looking forward to a dome review!
@KitchenCraftFood5 ай бұрын
Hopefully I can get my hands on one :)
@10snooky23 күн бұрын
It's a more solid oven the ooni in my opinion. Heavier than ooni but holds heat better balance in cooking. Dome is slightly taller than ooni, and more commercial business friendly if you want to do a pizza truck. Many small pizza trucks can do high volume, ooni lacks consistency in bake . Just my opinion. Overall great oven. Stone is not meant to come out, you wouldn't remove the stone in a neopolitan oven, use a brush. Great investment you will be very happy. No one would drill out rivets dude. , do not drill out rivets, it's all subjective
@KitchenCraftFood23 күн бұрын
@@10snooky the only reason you’d have to drill out rivets is if the stone needed to be replaced. I’m sure that’s happen to some folks. Agreed, great oven. Built very well compared some other brands that I’ve tested.
@moogs29 күн бұрын
Which Mulays sausage?
@KitchenCraftFood29 күн бұрын
@@moogs Nana’s Italian sausage
@thegardenpizzeria3 ай бұрын
Still the best small portable pizza oven imo
@KitchenCraftFood3 ай бұрын
@@thegardenpizzeria just used it for a small event this evening. Awesome oven.