ROCCBOX Gozney Portable Outdoor Pizza Oven - Includes Professional Grade Pizza Peel, Built-In Thermometer and Safe Touch Silicone Jacket - Propane Gas Fired, With Rolling Wood Flame - Grey

I don't recall what 'convinced' me that I needed to get a pizza oven. Perhaps I'm a victim of subliminal advertising?! Anyway, after doing some research, reading various reviews, I settled on this one; the idea that I could start using 'predictable' gas and then 'upgrade' to wood - albeit with a separate wood-burner for around £100 swayed it - though I've not made the leap yet. I know I was onto a winner, because when I first talked about it, and then ordered it, my wife rolled her eyes (literally!), but now she's a convert. Nonetheless, there are a few - mostly good - caveats: - It does take some practice! Our first few pizzas were edible(ish), but looked like alien road-kill. I now use Jamie Oliver's wood-fired oven dough recipe. The big pluses are that it works for us, and it can be ready within a couple of hours (though I usually use around a half of it, freezing the rest - which is good for a few weeks). Many recipes seem to have a 24 hour/next-day lead-time. I will probably 'be brave' and try some other recipes, including sourdough at some point. The recipe provided with the oven may well work well - though it didn't for us. But that may be down to lack of experience on our part. - We ended up getting wooden peels to 'launch' the pizzas. Sprinkling fine semolina is almost certainly a mandatory 'lubricant'. - We also got a 7" 'turning' peel (I could find no size guidance for this, but 7" works well! ;o). Takes a little practice (there are many Youtube videos on this), but means that the pizza cooks even quicker - no cool-down whilst turning. - I make my own pizza sauce (see BBC Good Food recipe). Make it as thick as you reasonably can. This reduces soak-in - that may compromise the pizza's 'structural integrity', and you can always water it down, it you over-do it. Leftover can be frozen, or used as a rich pasta sauce. We have an 'emergency' tin of Mutti pizza sauce, in case we ever run out (not used since). - Don't overdo it with the toppings; less is more (mostly). - The supplied peel can be used for everything, but getting 'specialised' peels - see above - has made life easier. Again, this may be down to lack of experience on our part in the early days? - The Biggest Problem(sm), is that we can't now be in a supermarket and fancy a quick & easy pizza-meal! :o) But apart from that, it's been great!

I have been looking at pizza ovens for years. I am so happy that we chose this one. I highly recommend buying the wood burner attachment as I find this a much better way to cook. Pizzas cook really fast and taste great. I also recommend getting the pizza turning tool. Lots of useful tips on the Gozney website. I used my own dough recipe but used all of their shaping tips.

le produit ayant été livré trop tard.Sans erreur d envoi, j aurais recu les produits une semaine avant l evenement. Il a fallu 3 jours pour que gozney accepte leur erreur avec 3 demandes de confirmation d erreur de livraison alors qu ils avaient toutes les pieces, avant de decider de m envoyer les bons articles. en cela ils m ont fait rater mon evenement.

Ho acquistato questo prodotto per ottenere una vera pizza napoletana. Comodissimo poiché si piegano i piedi e si ripone tranquillamente in una scaffalatura. Portatile (ha anche la fascia per il trasporto e una copertura). Autopulente. Cuoce la pizza in 80-90 secondi come da disciplinare della pizza napoletana. Lo spazio interno è giusto per una pizza da 30 cm. In meno di un anno ho già tirato fuori oltre 600 pizze.

The best Mobil pizza oven you will get on the market! We use it almost twice a week for big events (80-200 pizza per event) and it runs and runs and runs we couldn't be more grateful also for the support when you have a problem or just a question. It's so so fast. I bought a lot of things that I regret, but this by far the best invest I did.