I have an Ooni and love it for it portability! Take it camping, back yard partying, hell I’ve takin it kayaking with me and had pizza on the river. It’s easy to use!
If you are talking about the Fyra which this video is comparing to the Roccbox, be careful not getting the pellets wet. They absorb water and humidity easily and can then get stuck in the loading chute.
I think there is an element of fun with the Ooni, maintaining the flame, and mastering the temperature, just like with a real wood fire pizza oven. Also portability is great since you can detach the attachments on the top, store them inside the oven, and fold the legs in. You can buy a great carrying case.
Absolutely, thats why i think for a family the Ooni is top but i think if you are catering for a party then the maintaining the flame might be a little annoying. You are also right on the portability point, Roccbox also has a great carry case but then you need to carry a gas tank on top which is heavy!
I would never pick the Ooni over the RB, Ooni Karu (with glass attachment) Ooni Koda or Pro… having gas an option is invaluable. It’s great to be ‘able’ to cook with wood but many would agree… it’s a pain most of the time. And there is no difference in taste and minimal textural difference to justify the extra hassle… It’s a myth and a false statement when people say it has to be wood fired… it’s just been used longer and holds a special feel for many. Doesn’t necessarily make for a better product and it’s certainly NOT far supreme.
I own the fyra and case. They used some false advertising. Originally they made it look like you could store the chimney and stuff inside the oven, but this isn't the case. It doesn't fit and even their instructions show that they go on top of the oven. It makes it a lot less portable.
Yep both totally do…in terms of better comparison there are various permutations one could compare…this is just one…also Karu gas and roccbox would be good
@@chippsterstephens6800 You are absolutely correct. It depends upon which version of the Roccbox wood fire box you have. The new improved model makes it easier to burn larger wood pieces and charcoal. One can use pellets if in a basket, but would need to manually feed them, so one will lose that advantage. The actual test comparison should have been between two comparable ovens like the Roccbox and the Karu 12, both of which can burn wood or gas. I can tell you from experience, once you use gas to fuel the oven, you will never go back to wood. For most home use, the gas is much cleaner, and doesn't need as much fire maintenance while preheating or cooking. Temperature regulation is and burn time duration is no longer a worry with gas. You can enjoy your pizza party and mingle with guests rather than maintain a fire. The other portable oven to consider is the Bertello. If you really want to give the wood essence to your pizza, it can burn wood during the cook while using gas. I can tell you personally that a 90 second cook on wood isn't long enough to impart any flavor at all. None of these smaller portable ovens can truly mimic a true brick pizza oven. A larger oven has a much larger heat reserve not only in the brick, but with larger logs and burn capacity. A small portable oven is always going to have some compromise. Flame distribution is also a big factor. One never cooks a pizza inches away from the wood/gas burner in a larger oven. One doesn't have a choice in a small portable oven.
There are many permutations of comparison that make sense. In this i also wanted to highlight two ovens at different price points and answer...it is worth paying for roccbox when you can buy a fyra? in my channel you will also find a Karu Vs Roccbox if you want to see like for like
The door is an issue with wind, rather the lack of one. I need one that has a hatch & or door, I don't see why they cannot add the option of paying for one with a handle & large hole vents in it so it can be used as required. It doesn't make any sense that they don't have one yet, i would have to get one custom made which is a pain in the arse, i AM needing a few of these in a place that frequently has a windy climate
Awesome comparison! Those pizzas look gorgeous! We’re these using your dough recipe? I think I might have to get a Roccbox 🤔🤣 It seems very simple to use
Exactly, then you will be comparing two dual fuel ovens against each other. Comparing a wood pellet stove to a dual fuel Roccbox is really not a good comparison. It will also compare two more durable exterior finishes to each other. The Ooni Fyra, and Koda are just painted mild steel exteriors. Any scratches will start to rust and peel the painted finish. The Karu is stainless steel. The Roccbox is molded silicone which is pretty durable in both the rain and sun. I like just steps from the ocean and the construction is a big feature whenever we purchase any outdoor equipment.
I have a Roccbox and yes, with out a doubt,it is a wonderful pizza oven. However, the Ooni weighs a lot less making it a lot easier for camping and tailgating.
You can cook professionally with either of these at professional standards if you know how to use them… With Roccbox, get temp to 400 and turn to low and let the stone come up… then let the the internal temp drop by a little by dropping low. Then walk pizza in and flame on high and use a pizza turning peel to turn after 15-20 seconds and then spring it and lift to dome if top needs to cook a little more, if the bottom is overcooking, lift pizza with peel of stone and finish by doming the pizza.
Doesn’t look like the ovens were hot enough if the bottom hasn’t cooked properly - gotta be 400 degrees minimum. Takes 40 mins for my Roccbox to get to 400 and usually cook about 430 to 450 degrees
Yes 30 minutes to 40 minutes is more realistic for this type of construction, which is not bad when you think about the fact that most solid pizza ovens, like brick etc take an hour to get hot, meaning that is a heck of a lot of warm up time if you are using it almost daily for a work plus the cost of fuel
Really useful video. I have the Ooni Fyra but find that it takes ages to get hot. May I ask what type of flour you use? Thank you in advance and thanks for the great video.
Hi Cathy - yes the fyra can be a little frustrating, also takes quite a file for the stone to heat up after each pizza gets cooked. I use Caputo Pizza Flour, Red label. You can find it relatively easy.
@@GetCooking thank you so much for your prompt reply and Ciao from Italia! Glad I'm not the only to get frustrated. There were a few choice Italian swear words flying around yesterday evening, I can tell you! I'll look out for Caputo, I normally buy Spadoni, which is what our local pizzaiolo recommended. I meant do you use 00 or 0 really. Plus semola for stretching, obviously. Thanks again for your great videos. Arrivederci!
I also have the Karu, i think the Rocbox usability is the easiest, turn in gas the leave it….probably similar to Karu if you use the gas attachment, but if you use the wood on the karu then you need to be a lot more on top of the cooking to mantain the adequate temp. Also from a practical point of view you need to buy/make the wood for the Karu…i keep the rocbox in my city house and the karu at my parent’s farm
I bought a Rocbox pizza oven and let me tell you guys this thing rocks I'm so happy my wife ans kids are pretty impressed with the flavor and how fast and flavor of the pizza cooked on this awesome pizza oven. PD I don't know about the Ooni but its really expensive compared with the Rocbox with similar or equal results
So I thought the same thing that it would measure ambient temp, but then i compared it to the gun measurement of the stone and was spot on. I think the ambient/stone temp in a roccbox is more similar than in the ooni
My oven is the same way. An under-stone thermometer is different than measuring the surface temperature of the stone. After usage and getting used to the oven, one can make a comparison between the thermometer location. When the surface stone temperature is around 840 degrees F. the under-stone thermometer reads about 550 degrees F. The reason for this discrepancy is because the surface is in contact with the hot chamber whereas the area below the stone has the unheated inner surface of the stainless steel oven floor. Now I launch my pizza when the sub stone temp reaches 550 degrees without having to take out the infra-red thermometer each time. My oven has a second internal thermometer reading the chamber temperature. I correlate those two readings. Enjoy your pizza!
Would be nice if you discussed more about the "science" in thermodynamics of the pizza oven, you haven't even shown us at what temperature these ovens where clocking at while cooking the pizza. How much gas (fuel) does it consume (kg or pounds) for reaching into temperature and cooking one to three pizzas.
Agreed!!! Every video I watch there are some essentials missing, no matter what channel. Then one asks the channel owner and no answer for months or years. It's all just advertisement for affiliate links and ads. Almost noone really cares about the channel and interaction with viewers.
Bit harsh no? I don’t have any affiliate links and discussing thermodynamics is s little to niche…if there is something missing just ask! Full hopper in fyra will last you 40mins, 5kg of gas will last you 15 1h pizza sessions and cooking temp i say it in the video stone is 400c minimum. Thanks for watching
@@GetCooking sorry if it sounded harsh. It was not directly pointed at you, but more a summary of my viewing experience. I watched them all over the last weeks. Even the Italian speaking ones (I don't speak it 😅). So please don't be offended and continue your journey!👍👍☺️
Warning: The Roccbox strap (although sturdy) is not designed or intended as a carry strap… as per instructions, the strap is designed only to lift out of box. I know it seems to thick and well produced to be single use but it was. The cover you can buy for cheap enough is designed for carrying and covering.
@@GetCooking Thanks for your reply. I just bought the Roccbox and I watched a ton of videos, so many that now I became undecided and began to see things. 😂😂😂
@@GetCooking I was also presuming that the door is there to make it windproof a bit. Here is a foodtruck in my city and they use ovens like that, and one of the guys told me when I was asking questions about it, that it is a great thing and all, biggest flaw he can say is that even some wind can mess up the heat disposition inside, even putting the fire out if its stronger but for sure it will make it very hard to cook evenly with. So even that it is recommended for outdoor cooking, it is not really wind resistant. I guess wind can also go back in the chimney, Im not sure. ruclips.net/video/oMYZq2kPhLI/видео.html In this video he also mentions briefly this problem.
n the END, I'm sure that both ovens probably cook a Pizza pretty much in the same way with similar results. The big thing here is you don't have to pay twice the money for great results. If you don't know how to cook pizza, it's NOT the the oven that's going to make you a pizzaiolo over night. It's all about trial and error. I know people who own pizza ovens worth thousands of dollars who can't make a pizza worth eating.
Totally but is also depends on what yoy want from an over, how do you want to use it, how many pizza in ones sitting you want to make. Ball park is that if you are cooking for a small group then fyra will be perfect and costs less than roccbox, if you want to cook for a lot of people than roccbox is just easier to manege so spend the extra money
was having a chat with a pizzaiolo and he was arguing that pizza's take so little too cook in professional ovens that you don't taste the 'wood' I would agree with you though
A bit disappointed because a 60% hydration dough is not a good way to test a oven I think. In any case it will cook just right. But compare them with a 70/75% hydratation contemporary napoletana dough and see how the corniccione builds and here you will have a real test 😁
Dont agree…this oven is mainly used for the home cook, family who wants to make pizza at home when a 60-65% hydration pizza is more common as easier to manage. So while yes with a high hydration you would see a build up of the cornicione the reality is most people will not be using it with that kind of pizza…anyway just my opinion
@@GetCooking yes but a home cook who makes classic 60/65% hydration dough will not see any real difference in this video anyway and will just choose which ovens seems the easiest to use, but to them they will make the same pizza I think 😁
Lol if your really comparing a Roccbox to a Frya then you don’t know anything about the products. The cheap door on the ooni isn’t needed on the Roccbox due to the flame design and thicker walled construction. Roccbox is better insulated with a much thicker stone that stays hot longer and doesn’t need time to reheat between cooks. The overall build is night and day difference. Ooni is for very low end entry level users who will eventually want to upgrade to the Roccbox.
But that is exactly the point of the comparison…ie is the cheaper model good enough for what you want it for or do you need a roccbox…atm finishing a video looking at the ooni Karu 12 as a middle option
i wanted to show a cheaper model vs a more expensive one...but of course gas vs gas also very legitimate but i wanted people to decide if they wanted to spend more for the roccbox or where ok with fryia
What a rubbish review. Your comparing factors of the oven that the other doesn't have. You picked a wood pellet ooni and compared it to a oven with gas...then state the benefits of gas. Surely should be cooking with the gas attachment on the ooni or the wood attachment on the gozney.
You clicked on it and watched it…it delivered on the title so what where you expecting? Here i am comparing two ovens at different price points so one can decide “should i spend more?” In the channel you will see a variety of comparisons…but then again the video is related to the title…you don’t like the title then don’t watch it…
@@GetCooking Don't put out content on a social media setting if you don't want it critiqued for its content. You call it an ultimate comparison. But was far from it, you could of picked up another cheaper gas oven and compared, or you could of even let the gozney heat up properly and use it as it should be. Don't get upset because someone didn't like your poorly put together clickbait review.
Also the Roccbox should be preheated for 30-45 mins minimum to fully saturate the stone or you will end up with under cooked base like this bake
I have an Ooni and love it for it portability! Take it camping, back yard partying, hell I’ve takin it kayaking with me and had pizza on the river. It’s easy to use!
Amazing! What fuel combination do you use? Just coal or also wood for more flame?
If you are talking about the Fyra which this video is comparing to the Roccbox, be careful not getting the pellets wet. They absorb water and humidity easily and can then get stuck in the loading chute.
River pizza?!
Does it smoke much?
I think there is an element of fun with the Ooni, maintaining the flame, and mastering the temperature, just like with a real wood fire pizza oven. Also portability is great since you can detach the attachments on the top, store them inside the oven, and fold the legs in. You can buy a great carrying case.
Absolutely, thats why i think for a family the Ooni is top but i think if you are catering for a party then the maintaining the flame might be a little annoying. You are also right on the portability point, Roccbox also has a great carry case but then you need to carry a gas tank on top which is heavy!
I would never pick the Ooni over the RB, Ooni Karu (with glass attachment) Ooni Koda or Pro… having gas an option is invaluable.
It’s great to be ‘able’ to cook with wood but many would agree… it’s a pain most of the time. And there is no difference in taste and minimal textural difference to justify the extra hassle…
It’s a myth and a false statement when people say it has to be wood fired… it’s just been used longer and holds a special feel for many. Doesn’t necessarily make for a better product and it’s certainly NOT far supreme.
I own the fyra and case. They used some false advertising. Originally they made it look like you could store the chimney and stuff inside the oven, but this isn't the case. It doesn't fit and even their instructions show that they go on top of the oven. It makes it a lot less portable.
Both of these ovens have their own learning curve. A better comparison would have been using Roccbox's wood burner with pellets.
Yep both totally do…in terms of better comparison there are various permutations one could compare…this is just one…also Karu gas and roccbox would be good
The roccbox does not use pellets, that said the wood burner on the roccbox is not very good.
@@chippsterstephens6800 You are absolutely correct. It depends upon which version of the Roccbox wood fire box you have. The new improved model makes it easier to burn larger wood pieces and charcoal. One can use pellets if in a basket, but would need to manually feed them, so one will lose that advantage. The actual test comparison should have been between two comparable ovens like the Roccbox and the Karu 12, both of which can burn wood or gas. I can tell you from experience, once you use gas to fuel the oven, you will never go back to wood. For most home use, the gas is much cleaner, and doesn't need as much fire maintenance while preheating or cooking. Temperature regulation is and burn time duration is no longer a worry with gas. You can enjoy your pizza party and mingle with guests rather than maintain a fire. The other portable oven to consider is the Bertello. If you really want to give the wood essence to your pizza, it can burn wood during the cook while using gas. I can tell you personally that a 90 second cook on wood isn't long enough to impart any flavor at all. None of these smaller portable ovens can truly mimic a true brick pizza oven. A larger oven has a much larger heat reserve not only in the brick, but with larger logs and burn capacity. A small portable oven is always going to have some compromise. Flame distribution is also a big factor. One never cooks a pizza inches away from the wood/gas burner in a larger oven. One doesn't have a choice in a small portable oven.
@@SilverShadow2LWB agree, I am 100% gas!
good video, never had my roccbox ready in 15 minutes more like 25-30. Also the roccbox doesn’t take pellets only a wood burner
Yes we tried multiple times and takes longer than what it said on the box. Roccbox though gets you there that much quicker than Ooni
I just Googled fyra vs roccbox yesterday. Glad to see this video!
Great hope you found it useful!
@@GetCooking Definitely! Reassured my choice of the roccbox over the fyra. Thanks!
A better comparison would be to use the gas version of the Ooni or vice versa using the optional Roccbox pellet conversion
There are many permutations of comparison that make sense. In this i also wanted to highlight two ovens at different price points and answer...it is worth paying for roccbox when you can buy a fyra? in my channel you will also find a Karu Vs Roccbox if you want to see like for like
Amazing, you got a new subscriber!
Thanks!! Glad you liked it!
The door is not an issue with Roccbox. Roccbox has better insulation and thicker stone. Stays hot longer than Ooni.
The door is an issue with wind, rather the lack of one. I need one that has a hatch & or door, I don't see why they cannot add the option of paying for one with a handle & large hole vents in it so it can be used as required. It doesn't make any sense that they don't have one yet, i would have to get one custom made which is a pain in the arse, i AM needing a few of these in a place that frequently has a windy climate
Awesome comparison! Those pizzas look gorgeous! We’re these using your dough recipe? I think I might have to get a Roccbox 🤔🤣 It seems very simple to use
Thanks man! No Tony uses a slightly more hydrated dough. To be fair they are both great fun!
@@GetCooking Ah ok! Still need to try your recipe, maybe this weekend 🤔😁
To be clear if you close the paddle on the ooni you get LESS heat not more. You need the through draught to generate heat.
Good review can you do it again with the karu 12 with the gas attachment 🤔
Exactly, then you will be comparing two dual fuel ovens against each other. Comparing a wood pellet stove to a dual fuel Roccbox is really not a good comparison. It will also compare two more durable exterior finishes to each other. The Ooni Fyra, and Koda are just painted mild steel exteriors. Any scratches will start to rust and peel the painted finish. The Karu is stainless steel. The Roccbox is molded silicone which is pretty durable in both the rain and sun. I like just steps from the ocean and the construction is a big feature whenever we purchase any outdoor equipment.
I have a Roccbox and yes, with out a doubt,it is a wonderful pizza oven. However, the Ooni weighs a lot less making it a lot easier for camping and tailgating.
You can cook professionally with either of these at professional standards if you know how to use them…
With Roccbox, get temp to 400 and turn to low and let the stone come up… then let the the internal temp drop by a little by dropping low. Then walk pizza in and flame on high and use a pizza turning peel to turn after 15-20 seconds and then spring it and lift to dome if top needs to cook a little more, if the bottom is overcooking, lift pizza with peel of stone and finish by doming the pizza.
Richard these are brilliant advice thanks!
I agree with your baking tips, but you really need to define professional. How large of a restaurant or catering group are you cooking for?
Doesn’t look like the ovens were hot enough if the bottom hasn’t cooked properly - gotta be 400 degrees minimum. Takes 40 mins for my Roccbox to get to 400 and usually cook about 430 to 450 degrees
Yes 30 minutes to 40 minutes is more realistic for this type of construction, which is not bad when you think about the fact that most solid pizza ovens, like brick etc take an hour to get hot, meaning that is a heck of a lot of warm up time if you are using it almost daily for a work plus the cost of fuel
And yet there are people out there using these ovens professionally and getting great results.
Great review guys. Thank you
Our pleasure!
Really useful video. I have the Ooni Fyra but find that it takes ages to get hot. May I ask what type of flour you use? Thank you in advance and thanks for the great video.
Hi Cathy - yes the fyra can be a little frustrating, also takes quite a file for the stone to heat up after each pizza gets cooked. I use Caputo Pizza Flour, Red label. You can find it relatively easy.
@@GetCooking thank you so much for your prompt reply and Ciao from Italia! Glad I'm not the only to get frustrated. There were a few choice Italian swear words flying around yesterday evening, I can tell you!
I'll look out for Caputo, I normally buy Spadoni, which is what our local pizzaiolo recommended. I meant do you use 00 or 0 really. Plus semola for stretching, obviously. Thanks again for your great videos. Arrivederci!
@@CathyMGrigg 00 is the way to go! Enjoy Italy
@@GetCooking grazie mille! In fact, I use 00. Appreciate your help. I've been in Italy for 28 years and love it!
Love it I have the ooni do you have a dough recipe you would share with the viewers. Cheers
Nonna's Secret Pizza Recipe - finally revealed!
ruclips.net/user/shortsQ_c6Cfn2W1c?feature=share
I've got an Ooni Koda and love it
Do you guys think the rocbox is better than the new ooni Karu?
I also have the Karu, i think the Rocbox usability is the easiest, turn in gas the leave it….probably similar to Karu if you use the gas attachment, but if you use the wood on the karu then you need to be a lot more on top of the cooking to mantain the adequate temp. Also from a practical point of view you need to buy/make the wood for the Karu…i keep the rocbox in my city house and the karu at my parent’s farm
I bought a Rocbox pizza oven and let me tell you guys this thing rocks I'm so happy my wife ans kids are pretty impressed with the flavor and how fast and flavor of the pizza cooked on this awesome pizza oven.
PD I don't know about the Ooni but its really expensive compared with the Rocbox with similar or equal results
I know they are great! my family loves it! glad the video was useful for you!
The roccbox box gets overall vote but £150 more to buy.
I guess the Roccbox temp gauge doesn’t measure the stone temperature? That is the key to making good pizza.
So I thought the same thing that it would measure ambient temp, but then i compared it to the gun measurement of the stone and was spot on. I think the ambient/stone temp in a roccbox is more similar than in the ooni
My oven is the same way. An under-stone thermometer is different than measuring the surface temperature of the stone. After usage and getting used to the oven, one can make a comparison between the thermometer location. When the surface stone temperature is around 840 degrees F. the under-stone thermometer reads about 550 degrees F. The reason for this discrepancy is because the surface is in contact with the hot chamber whereas the area below the stone has the unheated inner surface of the stainless steel oven floor. Now I launch my pizza when the sub stone temp reaches 550 degrees without having to take out the infra-red thermometer each time. My oven has a second internal thermometer reading the chamber temperature. I correlate those two readings. Enjoy your pizza!
Would be nice if you discussed more about the "science" in thermodynamics of the pizza oven, you haven't even shown us at what temperature these ovens where clocking at while cooking the pizza. How much gas (fuel) does it consume (kg or pounds) for reaching into temperature and cooking one to three pizzas.
Agreed!!! Every video I watch there are some essentials missing, no matter what channel. Then one asks the channel owner and no answer for months or years. It's all just advertisement for affiliate links and ads. Almost noone really cares about the channel and interaction with viewers.
Bit harsh no? I don’t have any affiliate links and discussing thermodynamics is s little to niche…if there is something missing just ask! Full hopper in fyra will last you 40mins, 5kg of gas will last you 15 1h pizza sessions and cooking temp i say it in the video stone is 400c minimum. Thanks for watching
@@GetCooking sorry if it sounded harsh. It was not directly pointed at you, but more a summary of my viewing experience. I watched them all over the last weeks. Even the Italian speaking ones (I don't speak it 😅).
So please don't be offended and continue your journey!👍👍☺️
What Is your dough receipe? Thanks
This ruclips.net/video/OX3di34uC6g/видео.html details in the description, if you let it rest overnight jusy lower yiest from 6g to 2g
Roccbox takes long to heat up but retains heat better.
Its the cook, need to modify the roccbox and get a flame tamer
Warning: The Roccbox strap (although sturdy) is not designed or intended as a carry strap… as per instructions, the strap is designed only to lift out of box. I know it seems to thick and well produced to be single use but it was.
The cover you can buy for cheap enough is designed for carrying and covering.
Thanks! Useful info!
I see that Roccbox has burned the pizza. Maybe Ooni is doing a better job?
That was probably more my fault than the oven 😃
@@GetCooking Thanks for your reply. I just bought the Roccbox and I watched a ton of videos, so many that now I became undecided and began to see things. 😂😂😂
@@madalinliviuvlog used both ooni and roccbox a lot this summer and i am sold to roccbox
@@GetCooking I'm happy to hear that I made the right decision. 😁Cannot wait to receive it! 😍
You can burn a pizza in any oven....just leave it in too long.
The comment “topple over”. They will only topple over if you allow someone who’s drunk too much to have a go on it.
Fyra is the best pizza oven. Ooni make the best.
Roccbox is built to last..
It is really a lovely piece of kit!
wind also fucks up the usage of ooni
Even with the door your reckon?
@@GetCooking I was also presuming that the door is there to make it windproof a bit. Here is a foodtruck in my city and they use ovens like that, and one of the guys told me when I was asking questions about it, that it is a great thing and all, biggest flaw he can say is that even some wind can mess up the heat disposition inside, even putting the fire out if its stronger but for sure it will make it very hard to cook evenly with. So even that it is recommended for outdoor cooking, it is not really wind resistant. I guess wind can also go back in the chimney, Im not sure.
ruclips.net/video/oMYZq2kPhLI/видео.html
In this video he also mentions briefly this problem.
Absolutely. I own an ooni and you shouldn’t cook in a wind. Just blows smoke through and doesn’t reach temperature.
fyra all day, cheaper, lighter, more fun and portable plus wood taste not some man made gas
n the END, I'm sure that both ovens probably cook a Pizza pretty much in the same way with similar results. The big thing here is you don't have to pay twice the money for great results. If you don't know how to cook pizza, it's NOT the the oven that's going to make you a pizzaiolo over night. It's all about trial and error. I know people who own pizza ovens worth thousands of dollars who can't make a pizza worth eating.
Totally but is also depends on what yoy want from an over, how do you want to use it, how many pizza in ones sitting you want to make. Ball park is that if you are cooking for a small group then fyra will be perfect and costs less than roccbox, if you want to cook for a lot of people than roccbox is just easier to manege so spend the extra money
Roccbox all day everyday, you were not using it correctly
I prefer the roccbox too assuming no issue with spending more but why did i not ise it correctly?
Fyra is best...gas is easy but wood fired pizza tastes better
was having a chat with a pizzaiolo and he was arguing that pizza's take so little too cook in professional ovens that you don't taste the 'wood' I would agree with you though
A bit disappointed because a 60% hydration dough is not a good way to test a oven I think. In any case it will cook just right.
But compare them with a 70/75% hydratation contemporary napoletana dough and see how the corniccione builds and here you will have a real test 😁
Dont agree…this oven is mainly used for the home cook, family who wants to make pizza at home when a 60-65% hydration pizza is more common as easier to manage. So while yes with a high hydration you would see a build up of the cornicione the reality is most people will not be using it with that kind of pizza…anyway just my opinion
@@GetCooking yes but a home cook who makes classic 60/65% hydration dough will not see any real difference in this video anyway and will just choose which ovens seems the easiest to use, but to them they will make the same pizza I think 😁
How you not gonna compare the gas ooni? Plus you don’t even pre heat them enough. You guys are lost
Remember Traeger!
He didn’t let the ooni stay in there long enough. Ooni is sick for the price point can’t beat it !
not hot to touch goop = goop to touch in a few years...
Rockbox way too hot....that's burnt crust....love my pellet unni
Lol if your really comparing a Roccbox to a Frya then you don’t know anything about the products. The cheap door on the ooni isn’t needed on the Roccbox due to the flame design and thicker walled construction. Roccbox is better insulated with a much thicker stone that stays hot longer and doesn’t need time to reheat between cooks. The overall build is night and day difference. Ooni is for very low end entry level users who will eventually want to upgrade to the Roccbox.
But that is exactly the point of the comparison…ie is the cheaper model good enough for what you want it for or do you need a roccbox…atm finishing a video looking at the ooni Karu 12 as a middle option
I think you should of done the comparison gas v gas not wood v gas
i wanted to show a cheaper model vs a more expensive one...but of course gas vs gas also very legitimate but i wanted people to decide if they wanted to spend more for the roccbox or where ok with fryia
What a rubbish review. Your comparing factors of the oven that the other doesn't have. You picked a wood pellet ooni and compared it to a oven with gas...then state the benefits of gas. Surely should be cooking with the gas attachment on the ooni or the wood attachment on the gozney.
You clicked on it and watched it…it delivered on the title so what where you expecting? Here i am comparing two ovens at different price points so one can decide “should i spend more?” In the channel you will see a variety of comparisons…but then again the video is related to the title…you don’t like the title then don’t watch it…
@@GetCooking Don't put out content on a social media setting if you don't want it critiqued for its content. You call it an ultimate comparison. But was far from it, you could of picked up another cheaper gas oven and compared, or you could of even let the gozney heat up properly and use it as it should be. Don't get upset because someone didn't like your poorly put together clickbait review.