MARGHERITA PIZZA USING THE ROCCBOX PIZZA OVEN

I love cooking Margherita Pizza and from the poll, it came out solidly between the Pepperoni and the Margherita. So, we cooked a lovely Margherita Pizza using the Roccbox Pizza Oven.  The cook was easy with the Roccbox and it was also great fun to use as usual.  I did place my pizza into the oven at just under 400c on the dial but it cooked really well because the stone was so insulated inside.  However, the dial temperature should be around 420c for a perfect pizza cook! To ensure the buffalo mozzarella's wet juices don't seep into your base you…

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HOW TO CLEAN YOUR PIZZA STONE

Since I started cooking using pizza stones I never really considered how to totally destroy one. I have destroyed one - it was my first Ooni 3 pizza stone.  It was the morning of 28 December 2017 and I was removing the soot off my pizza stone but as I walked back to the oven the ice got me and I flew backward and landed on my back.  I didn't drop the pizza stone, in fact, I tried to keep it up in the air as I hit the floor, but such was the thud that the reverberation knocked the…

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HOW TO MANAGE STICKY PIZZA DOUGH….?

Why is knowing the hydration levels in your pizza dough so important? The more water you use in a recipe the higher the hydration level in your pizza dough. The higher the hydration level there is in your pizza dough, the stickier the dough will be. That stickiness does create a challenge if you are learning how to make pizza dough.  Higher hydration levels increases the stickiness level of the dough and it takes a lot of skill to manage it, shape it into a dough ball and then stretch it out on your work surface.  I use a hydration…

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PANCETTA PIZZA COOKED BY THE OONI KODA. PIZZA DOUGH SAVED BY THE ROCCBOX

PANCETTA PIZZA COOKED IN THE OONI KODA This week has flown by but I'm so happy I cooked this Pancetta topped pizza in the Ooni Koda gas-fired pizza oven.  It's so tasty!  Next time I'll add some small tomatoes on top to balance the flavours.  The dough I used for this pizza cook was a 24 hour room proofed dough and I think this is the first time in a while I've used it.  My main process has been to refrigerate the dough, then room proof it back.  I think I'll be going back to that way as I feel…

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TWO DIFFERENT PIZZA OVENS – TWO DIFFERENT HOME-MADE PIZZAS

HOME-MADE DESSERT PIZZA USING THE ROCCBOX PIZZA OVEN I love the summer especially when the weather comes good and the outside temperature hits at least 20c.  And with Wimbledon and those fresh strawberries at their best, it was time to make my favourite home-made pizza - the dessert pizza using the Roccbox Gas-fired Pizza Oven.  This can take many forms but I mostly make them with custard and some fresh fruit and sometimes a sprinkling of chocolate. This all started when I visited a Bed and Breakfast in Tuscany, Italy and the family prepared the guests a feast of pizza from the…

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ROCCBOX PIZZA OVEN FIRST TIME COOK REVIEW

I couldn't wait to use the Roccbox Pizza Oven from Gozney!  And after just one cook I knew I was going to love using this oven! When I received the lovely grey silicone covered pizza oven the first thing I noticed was how totally sturdy this oven was.  No loose bits, the stone arrives attached to the oven and it's a lovely thick piece of stone designed to capture all the heat providing for a good base cook. As a beginner and this being the first cook I wasn't totally sure at what temperature the oven needed to be for…

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