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

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.

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:)

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

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

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

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.

does pizza cooked using gas burning option in roccbox cause harm to our health? no harm or little harm?

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!

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

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!

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 🙂

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

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.