Gozney Roccbox Outdoor Pizza Oven, Portable, Gas & Wood Fired - Black

I had a unknown brand name pizza oven and that thing barely reached 600 degrees. This thing will in fact reach 1000 degrees which cleans the stone off too. I think because of the way it is insulated and the thickness of the stone. The temperature gets up quick and remains while cooking the pizza. I've cooked New York Style ranging 600-650 degrees F, cooked great. Also, cooked Neapolitan with temperatures at 800. You can't go wrong with this one, unless you want larger than 12 inch pizzas.

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 bought this oven specifically to make lahmacun, and it works perfectly. Preheat the oven for about 20 minutes until the stone temperature reaches 300°C or higher. Then turn the oven down to minimum heat. Place the lahmacun inside, and it’s ready in about 60 seconds. Rotate it every 20 seconds for even cooking. Excellent results every time. And here is the recipe, Yield: 8 lahmacun Oven: Gozney Roccbox (stone temp 400–450°C / 750–850°F) Cook Time: ~60–90 seconds each 🫓 Dough Ingredients • 500 g all-purpose flour (4 cups) • 1 tsp salt • 1 tsp sugar • 1 packet instant yeast (7 g) • 300 ml warm water (1 ¼ cups) • 2 tbsp olive oil (optional) Instructions: 1. Mix all dry ingredients. Add water and optional oil. 2. Knead until smooth and elastic (~8–10 min). 3. Let rise 1 hour or until doubled. 4. Divide into 8 balls (65–80g each). Rest 15 min. 5. Roll very thin (almost translucent before topping). ⸻ 🥩 Topping Ingredients • 300g ground lamb or beef • 1 large onion, grated • 2 small tomatoes, grated • ½ red bell pepper, finely minced (optional) • ¼ bunch parsley, chopped • 1 tsp tomato paste + 1 tsp red pepper paste (or extra tomato paste) • 1 tsp paprika • ½ tsp cumin • 1 tsp salt • 2 tbsp olive oil • Optional: 2 garlic cloves, minced Instructions: 1. Mix all ingredients into a smooth, wet paste. 2. Spread very thin layer over rolled dough.

Love this so far! easy to use, Very fast pizzas!

Follow the preheat instructions, I went with what my bought dough said of 400 degrees, by the time the toppings were cooked, the crust burned. Don’t mind a little char, but burnt dough ruins the taste. It maybe the dough that I used. I will try again with my own dough. I will get it.