My Top Roccbox Pizza Cooking Tips!Hi and welcome to our learning-to-cook pizza journey! This video explains my top tips for cooking pizza in the Gozney Roccbox multi-fuelled pizza oven!
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First, you will need to grab your pizza peels for the Roccbox pizza oven. I use a 12” eppicotispai wooden launch peel – it fits perfectly in this oven.
I also use the short-handled Gozney 7” turning peel. This is also a perfect size in this oven, as it should be really, considering it’s a Gozney peel.
I don’t normally use any other metal peel with this oven but on the occasion where I have particularly sticky dough that needs a larger peel to scoop the pizza up for the first turn, I grab the 12” ooni square peel to make that first turn. Then after that, I swap to the smaller round metal peel for the rest of the cook.
When you use the gas burner, attach it under the oven at the back, connect the gas, ignite using the dial on the back of the burner and you are ready to go.
Allow the oven to preheat for approximately 30 minutes until the stone inside reaches a temperature of around 820 degrees Fahrenheit (430 degrees Celsius) in the centre.
Getting your stone to this high, but not too high temperature in the centre ensures the pizza base cooks as fast as the pizza toppings and crust. The dial on the side of this oven is great for monitoring the temperature of the stone.
The pizza stone in the Roccbox has a good thickness and the oven is really well insulated. In addition to gas, the Roccbox can also be fueled by the optional wood burner, providing flexibility and giving you the option to use a different fuel source when it suits.
Ensure your stretched dough can wiggle on the wooden pizza peel. So dust it with fine semolina to prevent it from sticking. Gently pull your dough onto the peel.
Once you’ve done that, add your toppings and keep them light. Heavy toppings can make it more difficult to launch the pizza. You don’t want to shoot them into the back of the oven like I have on occasion! You may not get the chance to cook the toppings properly in the oven if there are too many on there.
Your pizza must be able to move freely on the peel before the launch. Give it another wiggle test and if it’s sticking, just add more fine semolina. Semolina is my favourite to use because it’s like having little roller balls that help the pizza glide off the peel.
I find the semolina doesn’t absorb moisture as easily and therefore can still roll the pizza off a damp base.
Now you are ready to launch your pizza. Check the stone temperature again just before you launch the pizza. Use a digital laser thermometer for this even though there is a dial on the side of the Roccbox – one that can reach a temperature up to 600c.
It needs a single laser beam not a double to measure the centre of the stone only. The dial on the Roccbox really helps but I also want to have an exact top-of-the-stone temperature in the centre too.
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As you rotate your pizza it will pick up the higher and lower temperatures on the stone at the front and back. If you are using the optional wood-fired burner, attach it to the back of the oven but I’d do that only after heating the oven up with the gas burner first. The wood burner takes small kindling-sized pieces of wood and you’ll need to keep it topped up regularly through the cook.
Whichever fuel you are using, once the oven is ready to cook, place the tip of your peel at an angle near to where you want the top of the pizza to be and use small wiggle movements to launch it into the oven.
Keep an eye on the pizza cooking inside the Roccbox at all times. If you are new to cooking pizza in this oven, you may want to start cooking smaller pizzas and then gradually increase in size as you get used to launching and turning the pizza.
You can cook your pizza quite close to the flame burner at the back as the flames tend to float up and over the crust and I find it relatively easy to cook pizza in this oven. The smell and sound of the pizza cooking will help guide you when you need to rotate the pizza.
As with most outdoor ovens, your pizza cooking time may vary depending on the temperature of your oven, the weather outside and the thickness of your pizza dough. Plus, the cooking time will affect your crust and toppings. If you are new to cooking in this oven you may want to cook the pizza on a low flame to start off with and watch how that flame slowly cooks your crust and toppings.
As you get used to the flame cooking against your pizza, turn up the flame on the dial and you can settle on a flame size that works for you and gives you the pizza cook you enjoy. My perfect gas flame size in this oven is full flame and with the wood burner, I cook on a flame as big as I can by freshly topping up the burner just before the cook. I keep the gas dial on full flame in between cooks and during the cook.
And that’s it! Enjoy!
PIZZA OVENS – if you are looking to buy a pizza oven check out all my pizza oven review videos as there are a number to choose from such as the Ooni Volt 12, Ooni Karu 12G, Ooni Fyra 12, the Ooni Karu 16, the Ooni Koda 16, Ooni koda 12, Gozney Roccbox and the Ooni Karu 12!
I’ve created a Pizza for Beginners – Learning to Cook Pizza and How to Use Pizza Ovens YouTube playlist that gives some great tips to help you with your learning to cook pizza journey!
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