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

this is the Ghazni Rock box outdoor pizza oven it's a compact portable pizza oven that can cook a pizza in less than 60 seconds it runs on either propane or wood in Ghazni states it can reach temperatures of 932 degrees Fahrenheit that is insanely hot let's see how it does first off the Rock box comes nicely packaged with the oven itself a sturdy velcro carrying handle a pizza peel gas burner wood burner and a bottle opener the oven is just a solid little tank and everything seems to be high-quality and well built the inside has a built in stone base with stainless-steel sides and upper the outer skin is silicone and the whole thing comes completely assembled you don't need to turn one screw to get it going the oven was a little dusty out of the box and I gave it a good wipe down before firing it up to open the legs lay the oven down on its front and pull each leg out they fold out twice and there's a decent amount of friction there so get a good grip when you yank them out the legs need to be fully extended to clear the height of the burner the tripod base is incredibly sturdy and I believe it's a good choice for this oven three legs in this configuration will never wobble that's why we use them for cameras to attach the burner keep the oven on its face the burners have a bayonet mount line up the knobs with the holes and twist I had a little trouble doing this the first time and I wasn't able to get the burner seated properly so I came around to the other side and stabilized the oven with my body then I applied a little pressure and twisted the burner on with no problem it's a tight fit and there's a nice high heat gasket that seals it up now we're ready to fire this up for the first time in this video I'm going to be testing both the propane and wood burners but first let's start with propane for its first use rockbox recommends firing up the oven at its lowest temperature for 30 minutes to cure the oven use a plan here we go you got it so we're by no means experts at all in making pizzas but we do make and eat a lot of pizzas in this house my go-to method has always been cast-iron but in doing research I've discovered that the dough I typically use cannot handle the high heat The Rock box produces so for this review we're experimenting with a few different dough's the first one is a Neapolitan recipe from a guy that goes by the name pizza Jew that name is enough street cred for me and I don't even want to learn his real name the second is a store-bought dough from my local grocery store I heard from another Rock box user that the organic dough from Wegmans doesn't burn in the Rock box and that's great because sometimes you don't have time to make dough and it's nice to have a convenient option the third is a New York style dough recipe I got from Tom Lehman aka the dough doctor I'll leave a link in the description for both recipes I think one of the appeals of this oven is its ability to cook true Neapolitan pizzas Neapolitan pizzas have strict guidelines among other things you have to use zero or double zero flour san marzano tomatoes and the pizza has to be cooked in a wood-fired oven within 90 seconds at a temperature of at least nine hundred and five degrees Fahrenheit so technically on our first test this is not a true Neapolitan pizza because we're using propane but it's close enough double zero flour might be tricky to get depending on where you live I got ours from a specialty store but you can order it from Amazon I'll leave a link below the manual says you're ready to cook at 300 Celsius or 572 degrees Fahrenheit but I'm gonna crank it a lot hotter than that the built-in thermometer seems to work great but I have no way of verifying its accuracy because it's reading the temp below the stone base but I am using a laser thermometer to double-check the surface temp rockbox claims it can reach a temperature of 932 degrees Fahrenheit I got mine to over 900 degrees Fahrenheit not quite 932 but pretty close and I'm gonna say they're 932 claim is legit the small discrepancy could be environmental factors but I'm gonna file this under close enough the outside of the oven has what Ghazni calls safe touch silicone and I found that to be true you're not going to want to hold your hand on it but you can safely touch it for a second or two before it's uncomfortable with the 12-inch wide opening the maximum sized pizza that you can make in this oven is about inches that's fine because they cook so fast you can just make more in the rock box and similar ovens you need to rotate the pizza to cook evenly and if you leave it too long without rotating it you'll burn it for a rotation I purchased the cheap turning pill on Amazon but at nine inches wide I think it may be too large for the rock box I struggled to get a good turn with it the benefit to using the turning pill is that the pizza stays in the oven while you turn the Skookum faster personally I think I like pulling then rotating so I can keep my eye on it I will say the biggest struggle I had was not with the rock box itself but learning to properly launch a pizza the rock box does come with a launching pill and it does work great but we mangled more than a few pizzas trying to get them into the oven if we overloaded the peel with too much flour the pizza would launch great but the extra flour would burn and give the crust a bitter burnt taste if we didn't use enough flour on the peel the dough would stick and we were making undercooked calzones after about 40 pizzas we kind of settled into what we felt worked best and it was a combination of drier dough and a light dusting of cornmeal on the peel now let's talk about whoa I'm a wood fire charcoal guy through and through it's probably been 15 or more years since I've even owned a propane tank I'm excited about this option because it means we can take this anywhere without lugging a bulky propane tick around have you ever seen a rocket stove that's essentially what this is the manual states to use kiln-dried hardwood up to 5 inches long and 1 inch thick you want to start with a couple pieces in the hopper and get them going first next push them down into the chamber and add a few more when you're using very dry wood this small it's gonna burn fast and this method requires a little babysitting I got distracted a few times and my fire almost went out and it doesn't take long you really need to watch it the temperature was not as constant as using propane but that's partly because I was distracted trying to make this video cook the pizzas and load wood all at the same time if I wasn't trying to do three things at once I could have spent more time tending to the fire so my suggestion would be if you have a lot going on stick to propane also with wood you are limited to cook time as I went about two and a half hours before the chamber was full and I could no longer add wood two and a half hours is more than enough time for us but if you are using this oven commercially you may want to stick to propane the inside of the oven did get a little ashy but that's to be expected with any wood fire propane does burn cleaner the wood fire chamber is efficient and even though it wasn't producing a flame the wood continued to burn and reduce most of this wood to this much ash also I was a little paranoid the wood burner would melt my table but all these patio blocks turned out to be unnecessary as the wood chamber didn't even get that hot now a lot of people will tell you at these high temps there's not much difference in flavor between wood and propane we did notice a subtle difference and overall my family prefer the pizzas cooked with wood maybe it's psychological maybe it's a drier heat I don't know but we liked it cleanup is fairly straightforward the oven is so hot that it basically incinerates anything in there just like the self-cleaning cycle on your home oven believe me when I tell you I had a few mishaps and I got this thing pretty dirty I used a grill brush on the stone and vacuumed it out and it cleaned up pretty well I use bar keeper's friend on the outside stainless steel and it did a decent job but I don't think it's ever gonna look new again I also noticed there was considerably more soot using wood if you have any recommendations for cleaning I would love to know so cost at the time with this review the Rock box was $600 it might be a little more now is it worth it yeah I think it is Rock box has a growing community of users and one thing I noticed is a lot of professional pizza makers as well as chefs are using these ovens commercially that's a good sign honestly the oven is so well built and maybe the last one you own and you could probably leave it to your children the versatility with wood or propane and portability make it very unique within the pizza oven market if you're in the market for a pizza oven give this one a look I do recommend and definitely check out gosling social media sites they have a lot of recipes and videos to get you started if you like this video and you want to see more like it please subscribe and feel free to leave a comment down below thanks for watching Jojo will we make [Music] this video is gonna show her like horrible and making pieces [Music] it's it's an amazing of it I just I just don't know what I'm doing [Music]

Channel: Diff Family Reviews

Views: 852,424

Keywords: Gozney, Roccbox, pizza oven, backyard pizza oven, portable pizza oven, wood fired pizza oven, propane pizza oven, DIY pizza, Best outdoor pizza oven, number one rated outdoor pizza oven, wood fired pizza, small pizza oven, pizza, neapolitan pizza, Neapolitan pizza oven, stone pizza oven, stone floor pizza oven, roccbox vs, Gozney kitchen, camping pizza oven

Id: rIsjbx5_UCE

Length: 9min 14sec (554 seconds)

Published: Sat Aug 17 2019