Ooni vs Roccbox - Pizza Oven Review 🔥TempGun Throwdown🔥

Ooni vs Roccbox Pizza - Oven Review 🔥TempGun Throwdown🔥
Ooni Pizza Oven (referral link) ➡️ buyersguides.co/ooni
Roccbox Pizza Oven (referral link) ➡️ buyersguides.co/roccbox
Pizza ovens are all the rage so that's why I'm comparing the Ooni vs Roccbox Pizza Oven. Which one gets hotter? Which one's safer? Which one cooks the best pizza?
Sweet Chili Thai Pizza recipe - thefeedfeed.com/erikas_in_the...
Just replace the naan bread with pizza dough.
Table of Contents:
0:00 Intro
0:13 Flame Pattern
0:38 Size Comparison
1:27 Temp comparisons
2:25 Oven Hot Spots
3:55 Turn down the flame!
4:35 Awesome Recipe
5:15 Safety Concerns
6:40 Pizza Peel Tips
7:01 Turning Ovens On
8:00 Pizza Dough Tips
9:22 Mistakes
10:22 3rd Pizzas
10:50 My Opinion
11:12 Wood Burner Downsides
12:15 Brava Oven
#PizzaOvens #Ooni #Roccbox
Thank you for using my affiliate links when you decide to purchase a pizza oven. It helps support my channel and also my new found pizza addiction!
Ooni Pizza Oven (referral link) ➡️ buyersguides.co/ooni
Roccbox Pizza Oven (referral link) ➡️ buyersguides.co/roccbox

[@ProBuyersGuides]

Ooni Pizza Oven (referral link) ➡ buyersguides.co/ooni Roccbox Pizza Oven (referral link) ➡ buyersguides.co/roccbox

[@michaeljemery]

I don't think you understand how cubic dimensions work.

[@MattSchellenberg]

Maybe he got confused with 36 square inches? But yeah... that one bothered me as well haha!

[@Bdoodee]

This review did nothing to compare the most important aspect of a pizza oven. The pizza. The peel, the igniter, gas coupler, exterior temp and flame patterns are all nice to geek out on but do nothing to answer the important question. Which one made a better tasting pizza.

[@mikemurphy9778]

More important to get the Roccbox to 400 degrees not just a 20 min warm up. Due to the insulation built in the unit it will take longer to get to that temp. Once there it’s an amazing cook. This is the only review I’ve seen that picks Ooni. Hard to compare the 16 inch model to Roccbox 12 inch. Better comparison would have been the Ooni 12 inch models. If you did it wouldn’t be a contest.

[@ollieox9181]

I'm a couple of minutes in and you've just done the comparison of temperatures. Don't forget that the Roccbox stone is thicker than the Ooni stone. It would take longer to heat up. But it holds its heat better.

[@vasilehategan5506]

Hi. Nice video, could you please tell me how much it takes to cool down each oven ? Thanks

[@anthonyjr5512]

Very nice review! I have a roccbox and love it! If I can give some advice it would be to put less flour on the pizza peel. You just need a bit so it slides on the peel. I usually turn the roccbox to the lowest setting when I throw the pizza in so it cooks better and when I take it out I crank it back up to max and prep the next pizza. Also store bought pizza is not the best for these ovens. They puff up to much in the oven and doesn’t cook correctly! You need to find a good Italian bakery that makes the dough! ( I make my dough and it’s called the “poolish method”! Goodluck

[@ProBuyersGuides]

Great feedback. Thanks for tips.

[@monkabuda]

Hi Anthony. Do you have a recipe for the dough you make that you can share? Thank you!

[@reddog907]

Thanks for the temp tip , I have been burning my pizzas.

[@samuelmalka1462]

Please share your recipe for the dough or else people follow vitelo lacopelli on KZbin the king of pizza

[@jorgensen8]

Appreciate the review. I use to have a lot of peel sticking and then discovered two things. Wooden peels to make it on which works a lot better (at least for me) and about 1/4 corn meal to the flour to make the sliding easier. Also, making dough from scratch is really simple and takes me about 20 minutes, plus it's waaaaay better. Hope you find the time to do that someday.

[@ProBuyersGuides]

Thanks for the tips. I've started making dough from scratch and I will look into a wood peel perhaps. I still get problems from sticking but I think it's because the metal peel gets cold and just like a little kid sticking his tounge on the poll the metal becomes very grippy in winter.

[@forsaken7161]

Corn meal makes the bottom taste like shit. Just use enough flour

[@Jcslim138]

A solid dough 65% 48hr fermented would also do you justice. The dough needs to have better gluten development as well. Try mixing all ingredients and than letting it rest for 20min before you knead but hand or by mixer for 8-10min. Medium speed on mixer if that’s what you have.

[@ProBuyersGuides]

Thanks for the tips!

[@hristoganev837]

Then you keep the dough in the fridge for 48 h ?

[@Jcslim138]

@@hristoganev837 yes correct, and the day your going to eat it keep it out an hour or two before to come up to room temp.

[@em1860]

You need to up your pizza game to the next level.

[@honestbrahm]

Square foot. Not cubic foot.

[@CK-mq6zf]

Looks like you need a new dough recipe mate!

[@jelly8594]

10:31 "they both look good" excuse me, but your pizza is burnt! Burt starch is highly carcinogenic - don't feed such "good looking" pizzas to your loved ones.

[@fabioliguori7717]

honestly, my eyes are bleeding seeing how this guy works