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

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!

What a great oven. Having used cheaper ovens I am so pleased with my purchase. It is a little more expensive but IMO its ability to maintain temps and its solid quality build more than justifies the extra cost. Absolutely love it

So easy to use. Pizza game changer. Magnificent product would highly recommend. Edit: I’ve had this for 12 months now and still loving how good this really is. My pizza making is now next level, I’ve not had pizza from anywhere else that can match what my home made dough and the roccbox can create. The roccbox has made my love for pizza even stronger. One of the best designs and easy to use pizza ovens on the market. 10/10

Great bit of kit. Have used one for a good number of years now. Recently purchased another. Does what it says on the tin. Speedy heat up, good temperature control, gets hot enough to make great pizzas. Speedy delivery. No problems. Guess me buying another.... means I'm very happy with a Roccbox?

Don't need the coal adapter! Got the gas one too and that's all we've ended up using. The dial has fogged up, but it's still readable. Pizzas are so good out of it and it's easy to control the temp with gas. Gets incredibly hot. Perfect size - can put it away if needed or even take it to over peoples houses.

Five stars

So, my first outing saw me slide the topping off the base into the oven. Not good! as you can’t clean up until it cools down. Even then the stone is fixed in place so you can’t take it out to clean. And that is its strong point. The stone is thick and holds temp no matter how many pizzas you cook. It just rock on and on. Overall, I like it a lot. Takes about 30 mins to reach temp then stays there no matter what. Pricy but worth it in the long run.

Had this for about three years and although the materials are good it still burns the pizza at the back of the oven near to the flame.

Arriva a 400 gradi (gas) in soli 20 minuti e pizza buonissima unica cosa da sapere sostituire l’attacco del gas con quello delle bombole tradizionali italiane