Loving the first results with our new outdoor pizza oven. Trying hard not to eat pizza every day now…
Check out our first few pizza baking video’s below!
We always agreed that once we have enough space, we will build a pizza oven in the garden. We realized this would be a big undertaking, involving a lot of work, money and time. So, at some point we also started to look at alternatives. Maybe something smaller, portable or moveable, but at the same time able to produce a great pizza of course.
We found out there are several options when it comes to small outdoor pizza ovens. After some research we recently opted for the Gozney Roccbox*. We liked the design, the material and the choice to use it with gas or wood. The testimonials of other bakers where favorable and the price was alright, and the offering complete, with the (very good quality) peel included.
We have used the Roccbox four times now (only had it delivered just before the weekend) and we are having so much fun with the results and (unexpected) possibilities that we cannot wait for the next pizza baking session. We already baked several ‘Neapolitan style’ pizza’s and some pita bread and have had very promising results from bake one. We also roasted some veggies, which tasted great and could also again be used as pizza toppings.
We are still playing with times and temperatures to see what we like best. So far we baked pizza’s for 90 seconds at around 425 C, but also for 2 minutes at around 400 C. We like a bit of charring but not too much, so we will test further till we hit the sweet spot. At the same time we are rethinking and testing our pizza dough. We will elaborate on this topic soon too.
So for now we want to share with you our new outdoor, portable pizza oven and show the first results of our testing with a few short video’s.
Enjoy!
Update: We did some more baking and tasty testing and want to fill you in on our progress and experience with a new pizza dough recipe. Check out video’s and dough recipe here!
* People who follow us will know that we are not ‘sponsored’ or ‘endorse’ by anyone or anything. We bought this Roccbox with our own money, full price. Nor, as you can see, is our website full of ads or generic articles. You will not catch us writing stuff we do not mean or telling you about experiences we did not have ourselves. So you can trust the honest and true accounts of our baking adventures!
Pizza
Pita
James G says
Hey Guys – loving your site and I’m happy to say I’m also a fellow Roccbox user!!
Apologies if I missed this, but do you think you could share your recipe/technique for the pita breads in this thread – they look incredible. Many thanks, James.
Weekend Bakers says
Great to read your comment James. Hope you are enjoying the pizza baking as much as we do!
Have you seen our second posting with the dough recipe?
www.weekendbakery.com/posts…gh-recipe/
We just make the pitas with this same recipe. You can make 10 to 12 with one batch of dough, depending on the size of pita you like.
Another option we have is the sourdough pita recipe you can find here (pictures are not with roccbox but in normal household oven):
www.weekendbakery.com/posts…ough-pita/
Enjoy your baking and greetings from the Low Countries,
Ed & Marieke
Ronald says
was de bodem ook gaar van de pizza na 90sec of hij heel dun!?
Weekend Bakers says
Hallo Ronald,
Als je kijkt naar het deeg-recept dat wij gebruiken (zie: www.weekendbakery.com/posts…gh-recipe/) dan krijg je per pizza een deeg-hoeveelheid van ongeveer 240 gram. De pizza wordt uitgerold tot een cirkel van ongeveer 27 cm doorsnede. Gebakken op een temperatuur van gemiddeld 410 C wordt de pizza mooi gaar bij ons. Maar je kunt rustig experimenteren. Als je houdt van een iets dunnere bodem, meer knapper, dan kun je ook weer langer bakken op een wat lagere temperatuur en de pizza plat uitrollen met minder opstaande rand.
Susie Bjorkman says
the pizza look amazing
I want the oven!!!’
Do you have a recipe for the dough in these pictures
I am glad I found your web site
New to baking bread It is an art and I want to improve and experience a variety of techniques and types of Bread
Could live on making and eating Pizza
Susie
Weekend Bakers says
Thank you Susie! And yes we do:
We did more baking and testing after this posting. Check out video’s and dough recipe here:
www.weekendbakery.com/posts…gh-recipe/
Hope you like this and the bread recipes we have to offer!
Happy baking:)
Roberto says
Hi Ed and Marieke.
Thanks for the useful article and glad you’re having fun with this oven! I have a question: how long do you need to wait between baking a pizza and the next ? I heard the oven needs time to go back to temperature. Many thanks !
Roberto
Weekend Bakers says
Hi there Roberto,
Short answer: You can bake them as fast as you can make them! It depends on the season, wind and desired temperature, but we found, especially in summer, that the oven sooner gets a bit too hot than cools down too much (with our desired temperature of around 410 to 420 C). For instance, if it is hot and you turn it down to the lowest setting and leave it ans come back after 20 minutes, the temperature has even increased some 10 degrees. Mind you: This is our experience with our oven and fired on gas.
Hope this helps.
Ed & Marieke
Peter Summers says
Hope it’s OK, I just posted a link to your site on the Gozney (roccbox) facebook page
Weekend Bakers says
Thank you Peter, that’s OK with us, no problem and thank you for your very kind words of course!
Enjoy your pizza baking and eating!
Greetings from the Low Countries,
Ed & Marieke
Sergey says
Hi! Is it possible to bake bread in this oven? Thanks
Weekend Bakers says
Hello Sergey,
With our (limited) experience we would say (other than flatbread like pita and naan, so the quick breads) it would be a challenge to bake a loaf of bread in the Roccbox. First of all you cannot really control the temperature at a lower heath, because it is made to go beyond 300 and it really wants to go there. The chamber is too small for a bread and the bread will be too close to the flames. Normally, in a wood fired oven, you heat it up and then remove the fire and bake the loaf on the heat of the stone. But we expect the heat retention of the stone and the fact that the oven cannot be closed will also be a problem.
But for pizza and flatbread, it does an excellent job for us!
Nancy says
Just a quick note here. After I read your comment “Loving the first results with our new outdoor pizza oven. Trying hard not to eat pizza every day now…” I had to smile. My husband and I recently bought a home ice cream maker, the kind that cools with a compressor, and we feel exactly the same way! We’ve become very popular all of a sudden. Maybe a pizza oven is next. Can’t wait to hear more about your attempts and success.
Weekend Bakers says
Hi Nancy,
Love your comment! And we too make our own ice cream every now and then (all part of the ‘do it yourself and get something great’ hobby) but the challenge with us always is freezer space. And it is a good thing to be able to share, in more ways than one. Happy family, friends and neighbors and own calorie intake not getting out of hand!
Enjoy your churning and the summer.
Greetings from Holland,
Marieke & Ed
Colin says
Thank you for not spamming me, thank you for your honest and impartial reviews and recipes. You are a breath of fresh air on an internet where everything is monetized to death.
Also: Pizza! What’s not to like? Keep up the good work.
Weekend Bakers says
Thank you Colin, it makes us happy we can do things our way, without having to compromise or selling our souls, sharing with other bakers who are also genuinely interested and enthusiastic.
This weekend…more pizza baking of course!
Lucienne says
Leuk om te lezen, ik ben benieuwd naar het vervolg! Ik heb zelf een ‘indoor’ pizza-oventje van Ferrari die prima werkt, maar de oven waar jullie mee bezig zijn, is het echte werk natuurlijk!
Weekend Bakers says
Hoi Lucienne,
Wij hebben ook jarenlang veel plezier gehad met een dergelijk oventje (van Bestron, de ‘Alfredo’) Deze kon nog een redelijke temperatuur bereiken, maar in de latere modellen is een beveiliging geplaatst, zodat ze niet meer zo warm worden. We zijn heel blij verrast met de mogelijkheden en het mooie resultaat van deze kleine buitenoven en vooral dat het zo goed gaat met de gasbrander. Je kunt natuurlijk ook maar 1 pizza per keer bakken, maar omdat het 1 tot 2 minuten duurt hoeft niemand lang te wachten 🙂
Joseph Falcone says
Hi Guys.
You can bake this crust in your home oven but your oven should be
525` Fahrenheit or 275`Celsius. Or 550`F. or 288`C. 8 to 12 minutes.
Make sure you rotate your pizza 180` after 5 minutes. Keep an eye on the pizza after 10 minutes. Baking at high temperatures…things cook fast.
You will need a pizza paddle. I always bake my pizza on a 16-inch Pizza Screen. They bake better.
I’ve owned two Pizza parlors, (Businesses) in my life time. I’m retired now but I still cook/Bake on a round pizza screen. Go to a restaurant supply store & purchase a 16 inch round Pizza screen. You’ll be glad you did. You can bake smaller sizes on the screen. Good Luck on your Pizza adventures.
J. F. So. CA. USA.
queencafe777 says
I seem to have problem using pizza screen when I place them on my Pronto Pizza Oven even with temp of 700 degrees on the thermometer
The bottom is not as crisp as I wanted to be ; if I leave it longer the top is burnt n toasty
I like Neopolitana style pizza. I use Tipo 00 flour to make my pizza dough.
Any advise please? Thank you
Joseph Falcone says
If the bottom of the pizza is not done or brown enough…use a pizza paddle and remove the pizza from the pizza screen and place it directly on the pizza stone or oven shelf.
Joseph Falcone says
Additional…On browning the bottom of the piazza, in a (700`F) 370`C.
oven…only leave the pizza on the pizza stone or oven shelf for 30 seconds.You have to watch it closely or BURN city.
So. California. USA
Joe. F.
Weekend Bakers says
Thank you Joe, for sharing your expertise on the subject and sharing your tips on how to bake an excellent pizza in a home oven!
Greetings from Holland,
Ed & Marieke
Yvonne says
Sounds good to me keep me posted. Thank you / Yvonne
Weekend Bakers says
Thanks Yvonne,
Hope we will have more to share soon. Guess what we will be doing this weekend…:)
Lukas says
So jealous, pizza looks amazing!
Impossible to bake it in mine
Weekend Bakers says
Thank you Lukas,
Very happy with the results too, although we have had fun with our small indoor bestron pizza oven for many years and the pizza’s were tasty, being able to go to higher temps means getting so much closer to the authentic pizza we know and love when visiting Italy.
Susanna Cook says
Really interested to see what you do with it. Bought one last year but find that setting it up takes ages and puts me off (lazy) also mine doesn’t stay at high temp for long – it’s wood burning. I love your ideas, ethos and bread recipes so hope you will help me get the best out of my pizza oven as well. There must be loads of possibilities!
Weekend Bakers says
Hi Susanna,
Thanks for your comment. Because this oven comes with both gas and wood burning options, we (until now) have only used the gas option for reasons that indeed also have to do with ‘quick and easy’, we do not yet have experience with the wood burning side of it. Hope to try it out too soon. But we understood from a group of Roccbox users that 80% of them use the gas burner, because it is so much easier to regulate / control the heat.
We will be posting updates as we bake and learn!
cc says
does pizza cooked using gas burning option in roccbox cause harm to our health? no harm or little harm?
Weekend Bakers says
We think the gas burning option is a ‘cleaner’ choice than burning wood (fine dust), but you can best judge for yourself if using such a device would be harmful to your health in case of challenges with your airways for instance.