RoccBox

[weinoo]

Really, no one has one of these?

Picture from RoccBox website.

 

C'mon, @rotuts!  @scott123

 

What the hell are you waiting for????

 

this could be the answer to producing real, authentic, lawful, Neapolitan pizza at home.

 

Edited August 15, 2018 by weinoo (log)

[rotuts]

@weinoo

 

C*R*A*P  !

 

where has this been all my life ?

 

but .....  avocado ?

 

 

it doesn't look stable enough for me.  I hook it up to my Propane tank ?

 

still.  pretty interesting.

Edited August 15, 2018 by rotuts (log)

[Lisa Shock]

It looks cool, but I watched the gas version video and they put a raw pizza into the oven when it hit 450°. Sorry, but between my broiler, my MC steel plate, and the knowledge gained here at eG, my regular electric oven can make a pizza just as well. I mean, I guess this is nice if you don't want to heat up the kitchen, but I was expecting something like 800°.

[rotuts]

Rats

 

I could not see the vids

 

I don't know what that means

 

but .............

[pastrygirl]

39 minutes ago, Lisa Shock said:

It looks cool, but I watched the gas version video and they put a raw pizza into the oven when it hit 450°.

 

Both the presenter's accent and the rapid cooking suggest that may have been 450 C, not 450 F.  They claim it heats up to 500 C, and the temp gauge show has C as the default (in larger type than the F temps).  Is 842 F hot enough for ya?

 

Edited August 15, 2018 by pastrygirl (log)

[rob1234]

Kenji rated it the best backyard pizza oven https://www.seriouseats.com/2017/05/best-backyard-pizza-ovens-review.html

 

I have the blackstone oven which also works great.

 

There's also this coming for indoor http://smartovenpizzaiolo.breville.com/us/

 

[Auspicious]

I'm impressed with the RoccBox, particularly after watching the SeriousEats video. I'm unlikely to buy one, or any pizza oven, as my wife chooses a low-carb diet and so pizza is a treat.

 

As a native New Yorker good pizza sense is baked into my DNA. At least it is in my opinion. *grin* I'm also an engineer so research into what works is important. See https://www.webstaurantstore.com/article/34/how-choose-best-commercial-pizza-oven-business.html for a perspective that makes the consumer grade RoccBox look pretty good.

 

Since you are now thinking about pizza, consider the story of Pizza Pi:  https://www.pizza-pi.com/gallery-1/

[JoNorvelleWalker]

21 hours ago, rob1234 said:

Kenji rated it the best backyard pizza oven https://www.seriouseats.com/2017/05/best-backyard-pizza-ovens-review.html

 

I have the blackstone oven which also works great.

 

There's also this coming for indoor http://smartovenpizzaiolo.breville.com/us/

 

 

Depending on how big* it is I'd be interested in the Breville.

 

*let's be honest, heavy.

 

[KennethT]

Yeah, that Breville indoor looks great. I'd probably be more interested if I wasn't surrounded by great pizzerias, though.... and if my kitchen wasn't more than a 8 foot x 4 foot box with no ventilation!

[weinoo]

You and me both, @KennethT.  After all, how many countertop ovens does one really need...maybe the real innovation will be one unit that does it all!

[TicTac]

A simple pizza steel will be more than sufficient to achieving excellent results.  Takes up far less space, costs a fraction of the price and is easily portable between oven and BBQ (for high heat).

[JoNorvelleWalker]

Almost tempted (OK, tempted) to get a larger pizza steel.  Nothing wrong with my current pizza steel except it's hard to hit the target.  Though it works wonderfully as a baking steel in the CSO.

 

Living in an apartment the RoccBox is not a possibility.