How to Make Better Pizza in the Gozney Roccbox

[@PatioPizza]

I’d love to know what other videos you’d like to see on this channel!!! Let me know in the comments. AND thanks for watching! ❤

[@dominicgorham1703]

My experience of the roccbox for 4 or so years is keep the flame on high between cooks. If making multiple pizzas, the stone will cool down. Lower the flame a little when cooking to avoid over char, particularly at the back of the pizza before it gets its first turn. If using the launching peel to turn it, make sure that it has cooled down properly before you put another pizza on it and try to launch as it will "cook" ever so slightly due to the peel having residual heat. And therefore launching can be tricky. Id recommend getting and practising with a proper turning peel. Makes a big difference.

[@jaredjohnson133]

Is the 700-750 sweet spot with the laser thermometer reading or the temp gauge on the side?

[@jvckpott]

temp gauge on the side 1:58

[@monkeyfish6813]

Had a Roccbox for about 3 years now and totally agree.

[@matthewking4338]

Mate thanks a lot for your tips mate really appreciate it Only new to the pizza scene.

[@benmoisen8552]

The best instruction yet. Thank you soooo much!

[@johnvest4216]

Hey good video and information, well done. I just got one and have only used it once so I'm still getting the feel of it. On high the top was definitely getting done too quickly without the right leoparding on bottom. After a few pies I found cranking it to high while I prepped the next one, then turn to low and launch worked pretty well. Still getting it dialed but I love it. I also should mention I'm at a pretty high altitude at 4500'

[@ricardojr9240]

DUDE I JUST GOT ONE LIKE 2 days ago and you answered all my questions!

[@PatioPizza]

Thats awesome! It's always great to hear when a video is helpful. Good luck on your pizza journey and feel free to reach out with questions. Cheers, Jesse

[@petervictorsen2472]

Had a few failures until I stumbled across your clip. Has made all the difference. Rarely a failure now. Thanks from Brisbane Australia.

[@jonabdo4796]

Thanks. Getting ready to do a pizza party for the family and I think this will be some great advice.

[@PatioPizza]

Awesome! Let me know honest goes. Thanks for watching!

[@padlnjones]

thanks for the nice video! My technique (65% dough) is to get the oven hot, then turn it off right before launch, let the bottom puff up and cook for 30 seconds or so, then turn flame back on to finish. I also built a small steel flame blocker that sits right in front of the flame to prevent that characteristic charred/burned spot that I am not a fan of...

[@ellachar]

Where do you get a steel flame blocker?

[@padlnjones]

@@ellachar I had a friend weld one up for me from scrap metal. any metal shop could make one.

[@NickolaiBeats]

Awesome tips. Thank you.

[@moeahmad6800]

legendary review!

[@Edgetravelguy]

Very helpful-I just got the Roccbox

[@daveyboysmith4575]

Great advise. I’ve been keeping my roccbox on high. When I launch I turn off the heat. After about 30 sec. Turn on heat and spin till done. Then turn on high while I get my next pie ready and repeat.

[@dejandejan903]

I'm interested in your suggestion for a pizza oven, catering up to 50-60 pizzas max. The new Gozney Arc has a large opening, and I'm afraid it might lose a lot of heat... Would you recommend two Gozney Roccbox ovens or Pizza Party Emozione or Pizza Party Bollore, or something else?

[@marvinisrael1671]

I do it quite differently and my Neapolitan Margheritas come out perfect. It takes about 40 minutes on high for the oven to reach 900 on the enclosed thermometer. I then turn it to low for 10 minutes. I launch and turn it to medium high. My pizzas never stick because I form them on Italian semolina, not flour. You must have fireproof fingers to lift the pizza barehanded to check the crust. I've tried it and can't do it. I have to use tongs.

[@PatioPizza]

Thanks for checking out the video. Yes, I own a few pizzerias and at this point my fingers could probably hold a hot piece of coal and be just fine… cheers

[@ollieox9181]

I've had a RB for almost a year. I love it. Agree with some - but not all - of your recommendations. Mainly, I find a longer cook at, say, 2 minutes at a lower temperature is better than a faster, 90 second, cook at higher temperatures. Also, remember that the stone will lose a lot of heat when you cook a pizza so raise the flame and give it a couple of minutes between cooks, if you can. NEVER use water on the stone. And don't put a cold/frozen pizza on the stone - it can crack.

[@herrprepper2070]

@nichtverstehen2045nonsense

[@aidendilmanian185]

1:00 Where did you get your grill brush from?

[@PatioPizza]

It’s nothing special, guessing most hardware stores and Walmarts would carry something similar, tons of options on Amazon too. Thanks for checking out the video!

[@jello022170]

Appreciate the great info 😊

[@PatioPizza]

Appreciate YOU watching! Cheers

[@sharonknight1567]

Very clearly explained. Thank-you!

[@PatioPizza]

Thanks for checking it out! Glad you liked it

[@adamavis]

Good video! You should add something around cooking on the peel if you discover the stone is too hot and starting to burn.

[@PatioPizza]

Thanks! I have mentioned that trick in a few videos. It is a good one! Cheers, jesse

[@twenty4941]

He discusses that at about 3:28

[@pollyester6639]

Can anyone advise what frame the box sits on. I have a huge wooden table would it be ok or scorch the table

[@PatioPizza]

Should be fine, not much heat goes down and it sits pretty high

[@B4XT8R]

This the video I needed

[@Ryeproof]

What’s the best flour to use to prevent sticking?

[@PatioPizza]

For stretching? I like semolina and AP mixed. Or just straight semolina works well. Just get the fine stuff, not course. Thanks for checking out the video!

[@airselectricalcontractors842]

have you cooked a pizza on a metal plate to avoid dirty stone

[@pamelapollock7330]

I just made my first pizza in my brand new Roccbox and it was a disaster and caught 🔥 fire. Wish I would have seen this first.

[@PatioPizza]

You’ll be ready to rock next time!

[@Ryeproof]

Great video! 👍🏻👍🏻

[@PatioPizza]

Thank you! 👍

[@chriskolozsi9260]

Buy a turning peel . The rest of what you said is so flawed,glad it works for you

[@PatioPizza]

Thanks for the comment. I have several turning peels. I use them in my larger commercial wood fired ovens. Don’t find them super helpful in the small ovens though.

[@Ecohen52784]

Can you use a pizza screen?

[@PatioPizza]

For sure! You’re just not gonna get that dark colored and super crispy bottom. Sometimes I’ll start a pizza on a screen and then take it off and finish it directly on the stone.

[@bschilling8812]

Great video

[@PatioPizza]

Thanks! Hope it was helpful!

[@R_Polly]

i made a door for it. Heats up in 20min now.

[@PatioPizza]

Nice.

[@craigdavid6668]

That’s 3 pizza a day!

[@davidjd123]

so my rock box doesn't get past 500, It completely defeats the purpose of owning a pizza oven,

[@PatioPizza]

Have you had it a long time? Tried switching out the tank and cleaning out the burner?

[@shawnkay5462]

500c or f?

[@malaikabest2528]

I burnt all mine every time…

[@PatioPizza]

Bummer. What’s your dough hydration and flour type?

[@ollieox9181]

Plenty of videos out there showing how to do it. Figure the most common thing is keep an eye on it - you can't walk away to do other things. Turn it every 20-30 seconds. You can do it hot and fast and have it cooked in 90 seconds at high temp. Or bring the temp down a little and cook for 2 minutes or more - keep turning every 15 seconds.

[@thoughtmecca]

@@ollieox9181 This right here. The first few times, I kept setting timers (even for “just” 30 seconds!) and then rotating, and kept getting scorched pies. Finally just sat there and watched it like a hawk, turning it as soon as it looked like it needed to turn (which was much closer to 15/20 seconds than 30), and cracked the charred to charcoal problem!

[@ollieox9181]

@@thoughtmecca Well done. That's exactly what I do. I find a longer cook at a lower temperature makes for a better crust and bottom - just make sure the stone is very hot. And take a minute or two to heat it up again between pies - that's when I crank the heat up.

[@RaditzAus]

Really depends on the type of pizza youre making tbh. For example a new haven would benefit from a 750f stone then once its launched turn the flame right down to maximise undercarriage colour