Gozney Roccbox Outdoor Pizza Oven, Grey, Portable, Gas & Wood Fired, Restaurant-Grade

Did a lot of research and comparisons between the Ooni and Roccbox pizza ovens. Ended up choosing the Roccbox and am glad I did! It cooks an awesome pizza and fast. I like the option to add a wood burner, but probably won't exercise that option. With propane, I can get my oven up to over 900 degrees (on the stone using an infrared thermometer) and is easier to regulate the temperature versus wood. The pizza is not in the oven long enough to pick up much flavor from the propane or wood. Did have one issue...the propane burner flame was hitting the right side of the oven instead of straight up. Contacted Gozney customer service and sent them a picture of the flame. They promptly sent me a new burner, and this one shoots the flame straight up as it should. So I am keeping the five-star rating. And did I say it bakes great pizza...yes it does! Be sure to use 00 flour made for pizzerias for best results. Also recommend you get the Roccbox turning peel - makes it easy to turn the pizza without taking it out of the oven (and potentially burning yourself). You can see it hanging in the photo on the right side. I was concerned that the oven leg bottoms might scratch the stainless steel cart top that I have the oven on. I cut up some non-slip furniture pads and stuck them on the legs. Oven is heavy enough that it shouldn't move around much anyway, but the pads help hold it in place when moving the cart. If you are wondering where I got the cart, look for this on Amazon - "Royal Gourmet Double-Shelf Movable Dining Cart". Another plus is that the silicone cover doesn't get much hotter than just over 200 degrees (checked with my thermometer). While that is hot to the touch, less risk of getting severely burned by brushing up against it. There is a learning curve to cooking a pizza at these temps. I had a couple of disasters where parts of my pizza got left in the oven. Just turn the burner up on high after you are done cooking, and the oven will self-clean by incinerating any food left in it. Once it cools, just use a grill brush to loosen what's left of the charred remains and then it can be just vacuumed out. The front of it will get sooty even with propane. Bar Keeper's Friend cleans it right up. The photo shows how well it cleaned up after cooking a few pizzas. UPDATE OCT 2021: Had it over a year now and have baked a ton of pizzas in it. Sure, I've had a few pizza disasters, but it was operator error and not the oven's fault. It is working great and I am still glad I bought it.

I am thoroughly impressed with the Gozney Roccbox! The performance is outstanding; it reaches perfect cooking temperatures fast and delivers perfectly crisp crusts every time. It's a high-quality, well-built oven that I would recommend to any pizza enthusiast. @allans_pizza_chronicles

I bought this for its portability. I can put it in my boot along with the propane tank, a table, and pizza prep equipment... along with my ski gear or whatever gear I need for the activity of the day. When you're done, fire up the Roccbox, crack a beer and start your tailgate. Even in 30F and snow, the Roccbox got up to nearly 900F in 45 minutes. I used pre-rolled pizza crusts from Whole Foods. They were sized perfectly for the width making it super easy. However, the pizza used 2x the dough that I use at home. Consequently, the outer edges started to burn before the dough under the toppings was complete. I let the oven cool to about 700F and then finished cooking the pizza. What I am learning is that the temp you need depends on the thickness of your dough. The picture I shared uses dough I made. It's thin. That pizza cooked perfectly in 60 seconds. Get the peel. 65 bucks seems like a lot, but when you're dealing with seconds between perfection and burnt, every tool counts. A final note on portability. The legs do not get hot. The sides of the Roccbox can get hot depending on the ambient temp. I let it cool to about 500F and then felt comfortable packing it safely in my car to drive home. Lastly, I picked up a cheap cast iron skillet. I used a sous-vide to get some thick steaks to 120F. Then seared them for a few seconds a side in the Roccbox. The sear was so perfect. Next time, I'll set the sous-vide to 115F. Suffice it to say, what I thought would just be a portable pizza oven has become a key part of our home cooking quiver. We used to use a pizza stone in our gas oven a 550F. Pizzas cooked in 7 minutes. The Roccbox is just that much better.

This thing is amazing! I purchased it this summer, and I cooked about two dozen pizzas in it! Its also great for cooking steaks in a cast iron. High build quality and materials. Heavy duty. Easy to use.

I was a little worried as I had read a couple of reviews that mentioned that this oven was "hard to light". I did not find that to be the case... just push in the control... give it a second for gas to flow and bam.. it ignites every time. This is my first foray into a tabletop pizza oven but I have to say that this little oven is a work horse. I've made 30 or so pizzas over the holiday while family was in and just for personal consumption and I'm still on the first propane tank! I suggest you buy a bamboo placement peel or two and I also added the turning peel to my collection of tools which was a good buy. I would highly recommend this oven!

Love the gozney pizza oven. Easy to use and cleaning is a breeze

Arrived quickly, nicely packaged. The Roccbox reaches the advertised temperature and easily produces Neapolitan style pizzas, one after the other. I’ve used it three times in the last week and a half. Some reviews I’ve read mention “the learning curve” but if you’ve made decent homemade pizza in the past, this oven is a no-brainer. What learning curve?! Take it out of the box (fully assembled), hook it up to your gas tank, preheat and slide your pizza in. Don’t go anywhere. Begin rotating the pie, continue until the crust is puffed and browned. Then pull out a piping hot masterpiece! It takes a minute or so. And so good. I took the leftovers to work twice and now my co-workers are clamoring for their own pizzas. I guess a pizza-making party is up next. Update: We cannot keep our hands off of this pizza oven! I’m making way too many pizzas, but I can’t help it. One taste and I’m back in Naples. We’re devouring incredible pizzas on a weekly basis now. Just had family over 3 or 4 weeks ago and had a pizza-making party. 10 pizzas. 10! Glorious! Pizzas!!! Guess what’s for dinner tomorrow?! Do not miss out on this incredible oven. For Christmas, I’m asking for the wood burner attachment, but it’s really hard to believe it will be any better than what we’re enjoying presently. A couple of notes: invest in a pizza turning peel. Not an expensive one. Amazon sells them on the cheap. Also, it might be a good idea to turn the heat down before launching the pizza - to give yourself a bit more leisure in the turning process. However - once you are accustomed to the speed of this oven, there is no need to turn it down. Just stay alert. Lastly, get the fitted cover. You will quickly tire of taking it out; putting it away; taking it out; putting . . . . well, you get it.

It's not really portable. You could perhaps use it at a tailgate if you have a truck... but it would be a hassle. With that out of the way... It's great. We've tried the (regular) oven. Pizza stones. Even the grill. This makes better pizza faster and more easily. It has taken a bit of practice to settle on a dough recipe and technique... but we are very happy with the purchase. The kids say it's "almost as good as (their favorite authentic Italian pizza restaurant)." Which is fairly high praise. I do wish the pizza stone was possible to change if we (somehow) were to break it. I figure I'd drill out the rivets and replace it... but I don't suspect many people would want to do that.