I modified the Blackstone oven. There is a great forum for it. For an extra 75 dollars. I paid for four ovens in one weekend at the market. 150 to 250 pies a day on weekends. That was two years ago. We now do a micro brewery on Thurs, Friday, and Saturday nights. We also bought another 3 used on ebay as the oven was discontinued for awhile, to do catering events. In a weekend we are cooking almost a 700 pies at the farmers market and brewery. When we also do catering events that number can jump to 1000. The Blackstones hasn't missed a beat. There were some changes as we had pizza steels made. We also have had the some other minor repairs, but for the money they have made us they can't be beat. They have been back instock for a few months plan on adding more to the fleet, so we can add more staff and able to do more weddings next summer.
My GE microwave from 2005 finally crapped out. At first ruclips.net/user/postUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!
I picked up the ooni pro about a month ago, totally loving it!!! Much larger than the ooni 3 & works on wood, coal & propane. Can easily make 12" pies with room to easily turn the pie with a turn peel. I have made pizzas as fast as 50-60 seconds in it!!.... And yes, there's a bit of a learning curve, but nothing crazy 🤪 😁👍
You mentioned the peel from Roccbox has become your favorite and you used it throughout this video. I agree totally. It is a great little peel and I even use it with my mobile wood fired business and my Fire Within oven trailer. It has a great feel and easily controlled. I can't wait for Gozney to start selling them separately so I can pick up a couple more. And yes, the Roccbox is a fantastic oven. I don't even bother with wood in it, the gas works great.
Great video/review, Kenji. As always. I'm in the process of purchasing, after much research, the RoccBox. The pricing and VAT/shipping issues of the past have all been resolved. Also, they have just released their newer version 2.0 wood burner box, as the older one had many complaints. My 2nd choice was the Ooni (formerly Uuni) Koda 16 model. The Roccbox is still the better quality of the two, the stainless on the RB is made out of 304 S. Steel as opposed to Ooni's rolled steel. There is also new pricing, the main oven is $499 (free shipping and comes with the LP burner and the peel, the new wood box (releasing 10/2020) is $100, a cover at $50.00 and finally, a disc-shaped pizza turning peel for $65.00 all for a grand total of $714.00. The Ooni Koda 16 (not available until the end of 11/2020 is $499.00 The peel is $60.00 (sold out right now) the cover is $50.00 (but sold out), disc-shaped pizza turning peel $60.00 (also sold out), The Ooni Koda 16 does not have a wood-burning capability. A grand total of $669.00. I would love it if you could do an updated review of pizza ovens since so much has evolved since your initial review. Thanks for everything you do.
I don’t think he meant that as it did work out of the box. I assume he meant “if you want it to work reliably and consistently’ then this wasn’t the one for you, as his was falling apart after a few uses.
The Blackstone did work out of the box. The only thing is with about 75 dollars of upgrades this thing can crank out pizza at a restaurant level. Plus no learning curve. I know a couple of businesses that still use the Blackstone for businesses from catering to being the kitchen for a busy microbrewery on the weekends. So considering that it still would be 200 cheaper than to roccbox is something. To bad they only make the high-end ones now.
I have the Camp Chef pizza Oven and LOVE it. I've never test the top end temperature, but have gotten it up to around 650, which is good enough for my needs. I made about six 14" pizzas back to back on a camping trip and the group loved them. I got the oven as a gift so I don't know the price.
I just bought the uuni 3 bundle that comes with the cover, peel , gas conversion , pizza cutter and a bag of pellets for $349 on their website. I cant wait for it to come in
I have an Uuni 3, and there's a lot of hacks out there for getting it to burn hot, but from experience, get a small fan and sit it behind the box. Also, use a propane torch to get fires going or too occasionally increase fire intensity. Keep everything tight on the back and it works almost too well--lots and lots of flames moving to the front and out of the chimney. I considered getting the gas attachment but with this $10 hack (small USB rechargeable fan) any heating issues were resolved and it stays super hot so long as you keep your hopper full of pellets. And don't leave hopper lid off, or crack for air on the back doing this. I've tried all of these methods, this works the best. Awesome pizzas too, by the way.
Great reviews. I have a question in regards to the propane tank (last item). Will it go through the whole tank in one sitting? I mean looks it uses a lot of fuel...
Great video man. I've used the Rockbox, I was using wood chips and found I had trouble keeping the fire lite. I was windy so I couldn't tell if the wind was blowing it out or it there wasn't any air circulation in the chamber. Thanks for the video.
I have the Blackstone and can’t say enough good things about it. Makes a great pizza and is easy and convenient to use since it is propane fired. Heats up quickly (like 10-15 minutes ). Makes a pie in 2 minutes, literally. Even crust and with stones on top and bottom everything is cooked.
I just discovered the pizza que for a round type charcoal grill. Fits both 18" and 22.5". I worked at a pizzeria years ago and couldn't find a over for a grill that worked till this one. Right out of the box, assemble it and it worked like a charm. NY style pizza I'm killing it. At 72$ well worth the price with a 15" stone and temps between 700° And 900°f , worth it. It fires with charcoal and hard wood chunks.
I have the Roccbox and have to say out of all the small ovens I looked at, the build quality was the best. It’s easy to use and I find that making 10 inch pizzas is not a drawback because it’s let everyone make one their own way. The crust has a great texture and the high heat cooks most toppings from raw within 90 seconds.
I own the Roccbox and it's absolutely amazing! Assembled in less than 5 minutes right out of the box. Bought it on Black Friday Sale, gettin' the turning peel and the cover on top for free. There is a food truck in the UK using 2 units of the Roccbox --> Peddling Pizzas if You want to check out and see how his pizzas look right out of the Roccbox.
J. Kenji Lopez-Alt. You're a LEGEND. Really appreciated this vid as I've been teetering on the Blackstone side. The real downfall for me is design. I just can't pull the trigger. On the opposite corner, I really like the look of the Blackstone 36" griddle. I need to makes some ultra smashed burgers on one of those. I've cooked about every recipe in the food lab and can't tell you how much marmite and anchovy paste has changed our life.
I was shopping to upgrade my Pizzeria Pronto (which has served me well for 4 years), and settled on the Ooni Pro over the Roccbox, primarily due to the larger cooking area. Would love to see an update to include Ooni Pro (as well as it's gas attachment). Also would like some evaluation as to "non neopolitan" or non-pizza performance - how about NY style ? Wood firing a steak ? etc.
6 лет назад
Creat review Kenji! It would be very interesting to update the review adding the gas burner to the Uuni 3, and testing the new Uuni pro that is the one that can make big pizzas for party. I’ve seen the new version of Aquaforno that is in indiegogo now. Looks very versatile and promising but my doubt is if that system lets too much smoke flavour on the pizza.
Yeah - except I might wait for the gas conversion kit. I LOVE my hw.charcoal Kamado, but it's dead-simple to light and keep going - never any fussing like JKL-A says of the UNI wood pellet system.. Too bad my Kamado only hits 700F.
Hello .. ThanX for posting this video .. as I am in the market for these types of portable pizza oven .. Seriously looking at Camp Chef (portable) gas bottle model .. not the one that sits on a charcoal .. have you tested that unit .. if so .. what do you think of it .. Regards 😎
I personally went for the Uuni 3. I have heard that it has a learning curve to get the pellets under control, but should be well worth it after you have learnt it. The main reason for me to buy the Uuni 3 over the Roccbox or Uuni Pro was the price. I couldn't justify the extra 300 euros for a pizza oven, it just is too expensive for me. Maybe in the future I will spend more money on an oven, but for now the Uuni 3 will do just fine (If the pellets suck, I can always buy the gas extension!). If you have more money to spend, I would go for the Roccbox, since it has roughly the same price as the pro, but comes with a very good peel, heat insulation (very safe) and 2 high quality burners. The Uuni Pro only comes with the wood option and not gas. If you have any more questions you can always ask on Facebook groups: Ooni community (formerly Uuni) or Wood Fired Ovens - Roccbox, Ooni & All Other Brands
The Uuni 3 is a little easier than suggested here.... you'll burn a couple to start with ... but once you learn to turn the pizza round hald way through you'll be rocking .... keep it out of a high wind as well ... a great purchase
Thanks for the great review. Question: I'm interested in NY-style, not Neapolitan. How would that change your opinions of these ovens or other outdoor methods?
I have all of these and it depends on what you looking to do with it. If you are holding a pizza party the Roccbox is superior in every way doesn't need that much recoup time. If you are looking to cook one or two pizzas at a time get a koda and be done. To be honest with 75 dollars in upgrades with a new ignition, motor, metal burger filler as a heat deflector, and buying a used small heavy duty table from a restaurant supply store, nothing came close to the Blackstone. I know people who have catered with them, and another guys who business is to cook for a microbrewery on the weekends. To bad they discontinued it.
I have the pizza que the same as the pronto it was pushing 875 degrees ceiling temp of what the floor temperature was that I had the leopard pattern going on
You can cook a great pizza on a grill too. A Kamado style grill. Line the perimeter with coals. Put the stone in the middle with a piece of steal under it to diffuse the heat from underneath. With the top down and the air lock taken off to let the air flow to maximum it's going to be from 700 to 1000 degrees. I have cooked a 7 inch pizza fully in a minute and a half. As your fire dies down it can go to about 4 mins but still cooks a killer pizza. With a hot fire make small pies, large ones will burn before they are finished. Basically you are making your own pizza cooker for way under 50 bucks. The flames go up and around the outside of the stone and then hit the top where the heat then reflects down from above. You want to most of the cooking from above and just let the stone underneath to get hot but don't cook from below or you will burn the crust. It's very hot to take it off so you may need a nomex glove to wear while holding the spatula. At seven hundred degrees you fingers will burn in under a second. All worth it as the pizza it makes is 100 times better than you can buy. Make the crust super thin and don't use too much toppings. Cook multiple pizzas and share. BTW, when making pizza dough gluten is a good thing.
I wish the Ooni Koda had been out by the time you tested, because the Roccbox sounds perfect but the Koda sounds like almost the same for much cheaper.
Small tip :The countries and territories that use the Fahrenheit scale are: United States. Bahamas. Cayman Islands. Liberia. Palau. The Federated States of Micronesia. Marshall Islands. In short small and obscure countries stuck in time.
As a PSA, dough hydration is the key to great pizza. Bake a NY style pizza in a 900-degree oven and you will have burnt toppings and raw dough. Almost all pizza with the exception of true Neopolitan will bake perfectly at 550 to 600 degrees.
I really like the blackstone features, the rotating stone cause I don't have to baby sit the pies as much, and having 16 inches is a major bonus, however, after your reviews, I'm pretty handy and already sourced a new rotisserie motor 3 inch I could use and looked up some rust-oleum high heat paint up to 2k F temps. I also have a really great ceramics place where I can buy any size/thickness Cordierite kiln stones (which I've been using for my pizzas already) for a replacement pizza stone, is that all the upgrades I would need? I really wish it was more portable cause I'm always doing pizza parties at various friends places, OR I wish the roccbox would come at least to 14" pies. I've been following your serious eats blog for years now about NY pizza, I think its time to develop your own outdoor perfect pizza oven. Your systematic approach, is exactly the way I've developed my own dough recipes and cooking methods, (although I'm not sold on the food processor oxidation of dough yet, which I've made close to 300 food processor doughs). I think the roccbox has it pretty much nailed except for the size. At least for anything I'd want.
Great point! You have this fantastic oven, but you have no clue how to get ingredients to match the quality, so you will just have to settle for store bought dough and pizza toppings.
How does this compare to just throwing a pizza stone on a gas grill? If the thermometer on mine is to be believed, temps of 800+ are easily possible by just turning it on high and leaving it for a bit.
Noah Agosta that doesn't work so well. You don't get good radiant heat or convection on the top side so the top doesn't puff ornchar properly like it does with a lab ven designed for pizza.
mine come out good straight on a small grill. no stone. need the make the dough 70% moisture so the bottom wont burn before the top is done. considering mounting a couple brick to the lid so the heat stays on top. figure out how to do it on your grill if you dont got the cash for one of these. also a blow torch helps finish up the top of the pie. cheers
The BlackStone runs for about half the cost of the Roccbox. The Roccbox does look like it's a good oven and love that you can use wood or gas. The dimensions of the Blackstone Oven's stone are 16 inches in diameter, so you can cook large pizzas in it. The Roccbox is probably easier to use and looks like a long lasting and durable oven. You can definitely cook a Margherita pizza in a BlackStone with its 60,000 BTU burner. If you don't need to cook high temperature Margherita pizzas, the Roccbox looks like the better choice if you don't mind paying nearly twice as much but for an oven that will probably last more than twice as long.
We have an Ooni / Uuni Pro... great oven, almost 'portable' but still too big to take to the park for a picnic. We've used it a few times on our channel.
It’s great for a backyard, but just like the other poster said it’s not really portable, but could be done if you were going to stay overnight to let it cool off.
I also had tried so many outdoor pizza ovens before finding a perfect one for myself. I'm a big pizza fan and cannot compromise with my pizza taste, but now I've found my pizza partner. I bought #ilFornino Wood Fired Oven for me and my family, trust me it's perfect for the purpose. I have kept it into my backyard and it is easily movable because it has moving tiers at the bottom. You should also try it and make a video reviewing that as well.
Хобби
I modified the Blackstone oven. There is a great forum for it. For an extra 75 dollars. I paid for four ovens in one weekend at the market. 150 to 250 pies a day on weekends. That was two years ago. We now do a micro brewery on Thurs, Friday, and Saturday nights. We also bought another 3 used on ebay as the oven was discontinued for awhile, to do catering events. In a weekend we are cooking almost a 700 pies at the farmers market and brewery. When we also do catering events that number can jump to 1000. The Blackstones hasn't missed a beat. There were some changes as we had pizza steels made. We also have had the some other minor repairs, but for the money they have made us they can't be beat. They have been back instock for a few months plan on adding more to the fleet, so we can add more staff and able to do more weddings next summer.
My GE microwave from 2005 finally crapped out. At first ruclips.net/user/postUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!
I picked up the ooni pro about a month ago, totally loving it!!! Much larger than the ooni 3 & works on wood, coal & propane. Can easily make 12" pies with room to easily turn the pie with a turn peel. I have made pizzas as fast as 50-60 seconds in it!!.... And yes, there's a bit of a learning curve, but nothing crazy 🤪 😁👍
You mentioned the peel from Roccbox has become your favorite and you used it throughout this video. I agree totally. It is a great little peel and I even use it with my mobile wood fired business and my Fire Within oven trailer. It has a great feel and easily controlled. I can't wait for Gozney to start selling them separately so I can pick up a couple more. And yes, the Roccbox is a fantastic oven. I don't even bother with wood in it, the gas works great.
I’ve had my Roccbox for about 6 months. It’s worth every penny.
Great video/review, Kenji. As always.
I'm in the process of purchasing, after much research, the RoccBox. The pricing and VAT/shipping issues of the past have all been resolved. Also, they have just released their newer version 2.0 wood burner box, as the older one had many complaints. My 2nd choice was the Ooni (formerly Uuni) Koda 16 model. The Roccbox is still the better quality of the two, the stainless on the RB is made out of 304 S. Steel as opposed to Ooni's rolled steel.
There is also new pricing,
the main oven is $499 (free shipping and comes with the LP burner and the peel,
the new wood box (releasing 10/2020) is $100,
a cover at $50.00
and finally, a disc-shaped pizza turning peel for $65.00
all for a grand total of $714.00.
The Ooni Koda 16 (not available until the end of 11/2020 is $499.00
The peel is $60.00 (sold out right now)
the cover is $50.00 (but sold out),
disc-shaped pizza turning peel $60.00 (also sold out),
The Ooni Koda 16 does not have a wood-burning capability.
A grand total of $669.00.
I would love it if you could do an updated review of pizza ovens since so much has evolved since your initial review.
Thanks for everything you do.
.....do you expect it to work out of the box.??? yes, that's why I bought it!
For that price, it sure should work out of the box.
I don’t think he meant that as it did work out of the box. I assume he meant “if you want it to work reliably and consistently’ then this wasn’t the one for you, as his was falling apart after a few uses.
The Blackstone did work out of the box. The only thing is with about 75 dollars of upgrades this thing can crank out pizza at a restaurant level. Plus no learning curve. I know a couple of businesses that still use the Blackstone for businesses from catering to being the kitchen for a busy microbrewery on the weekends. So considering that it still would be 200 cheaper than to roccbox is something. To bad they only make the high-end ones now.
That was a great review as I am looking to get the Ooni 3 pro wit gas conversion kit!!!!
I’ve owned my Roccbox for three months. It’s amazing. I saved for two years. Pocket change etc. worth every penny
how long does it take to heat up from start?
@@u235u235u235 A 20-30 minutes
I've been looking for something like this for a while now. Thank you so much!
Very nice review. Thanks for the upload. The last one is the best!
Been waiting for this...and confirmed what I suspected. The Roccbox is superior, but so damn expensive!!! Amazing review!!!
I have the Camp Chef pizza Oven and LOVE it. I've never test the top end temperature, but have gotten it up to around 650, which is good enough for my needs. I made about six 14" pizzas back to back on a camping trip and the group loved them. I got the oven as a gift so I don't know the price.
Thanks for the Quality work and content. You've just earned a new subscriber!
I just bought the uuni 3 bundle that comes with the cover, peel , gas conversion , pizza cutter and a bag of pellets for $349 on their website. I cant wait for it to come in
Kenji, thank you so much for all you do. What peel are you using?
Super awesome video. Thanks so much for this valuable comparison. Have you done a 2019 update? I’ll check. Thanks!
That is an awesome review !!.....Thanks from Quebec Canada !
I have an Uuni 3, and there's a lot of hacks out there for getting it to burn hot, but from experience, get a small fan and sit it behind the box. Also, use a propane torch to get fires going or too occasionally increase fire intensity. Keep everything tight on the back and it works almost too well--lots and lots of flames moving to the front and out of the chimney. I considered getting the gas attachment but with this $10 hack (small USB rechargeable fan) any heating issues were resolved and it stays super hot so long as you keep your hopper full of pellets. And don't leave hopper lid off, or crack for air on the back doing this. I've tried all of these methods, this works the best. Awesome pizzas too, by the way.
Thanks, really enjoyed both the vid and the article
Great reviews. I have a question in regards to the propane tank (last item). Will it go through the whole tank in one sitting? I mean looks it uses a lot of fuel...
Great video man. I've used the Rockbox, I was using wood chips and found I had trouble keeping the fire lite. I was windy so I couldn't tell if the wind was blowing it out or it there wasn't any air circulation in the chamber. Thanks for the video.
im a student AND broke why am i watching this
Lol same
Because your a student AND broke.
student food?
Because you need a goal in life, and youre not studying for nothing!!
Make a 55 gallon drum oven then. Lol I'm doing it.
Would love to see you update this and compare the Breville Pizzaolo to the outdoor ovens.
What an awesome review video. Thank you very much.
I have the Blackstone and can’t say enough good things about it. Makes a great pizza and is easy and convenient to use since it is propane fired. Heats up quickly (like 10-15 minutes ). Makes a pie in 2 minutes, literally. Even crust and with stones on top and bottom everything is cooked.
I just discovered the pizza que for a round type charcoal grill. Fits both 18" and 22.5". I worked at a pizzeria years ago and couldn't find a over for a grill that worked till this one. Right out of the box, assemble it and it worked like a charm. NY style pizza I'm killing it. At 72$ well worth the price with a 15" stone and temps between 700° And 900°f , worth it. It fires with charcoal and hard wood chunks.
I have the Blackstone and I'm more than happy with it
I have the Roccbox and have to say out of all the small ovens I looked at, the build quality was the best. It’s easy to use and I find that making 10 inch pizzas is not a drawback because it’s let everyone make one their own way. The crust has a great texture and the high heat cooks most toppings from raw within 90 seconds.
I own the Roccbox and it's absolutely amazing!
Assembled in less than 5 minutes right out of the box.
Bought it on Black Friday Sale, gettin' the turning peel and the cover on top for free.
There is a food truck in the UK using 2 units of the Roccbox --> Peddling Pizzas if You want to check out and see how his pizzas look right out of the Roccbox.
Ooni koda 16 rules
Great Review, Thank You!
Have you tried the Camp Chef PZ90? Looks like you could use it over your own grill as heat source. Would love to see a review on this over a grill
J. Kenji Lopez-Alt. You're a LEGEND. Really appreciated this vid as I've been teetering on the Blackstone side. The real downfall for me is design. I just can't pull the trigger. On the opposite corner, I really like the look of the Blackstone 36" griddle. I need to makes some ultra smashed burgers on one of those. I've cooked about every recipe in the food lab and can't tell you how much marmite and anchovy paste has changed our life.
Great Video.. I learned a lot...
Can you recommend a Commercial Pizza Oven for a Food Truck?? NFS certified?
Excelente review
Great review, thanks.
I can't wait for my Uuni Pro to arrive!!
I was shopping to upgrade my Pizzeria Pronto (which has served me well for 4 years), and settled on the Ooni Pro over the Roccbox, primarily due to the larger cooking area. Would love to see an update to include Ooni Pro (as well as it's gas attachment). Also would like some evaluation as to "non neopolitan" or non-pizza performance - how about NY style ? Wood firing a steak ? etc.
Creat review Kenji!
It would be very interesting to update the review adding the gas burner to the Uuni 3, and testing the new Uuni pro that is the one that can make big pizzas for party.
I’ve seen the new version of Aquaforno that is in indiegogo now. Looks very versatile and promising but my doubt is if that system lets too much smoke flavour on the pizza.
Great video! Have you tried the uuni pro?
Great reviews! I like the idea of the uuni because of the cheaper cut but it still cooks well.
Yeah - except I might wait for the gas conversion kit. I LOVE my hw.charcoal Kamado, but it's dead-simple to light and keep going - never any fussing like JKL-A says of the UNI wood pellet system.. Too bad my Kamado only hits 700F.
Good point, when you convert it to gas can you still use pellet for flavour?
Blackstone is gas already and will kick all of the other
Excellent review
Hello .. ThanX for posting this video .. as I am in the market for these types of portable pizza oven .. Seriously looking at Camp Chef (portable) gas bottle model .. not the one that sits on a charcoal .. have you tested that unit .. if so .. what do you think of it .. Regards 😎
Hi! Any updates on your top 5 three years later? Thanks!
If you are still looking for one, check ooni ovens. They have with gas or wood
he did an ooni vs roccbox video in may 2020!
Great video, that pizza looked perfect 👍. Would you happen to have the dough recipe online?
Great reviews
Babish sent me had to after the constant shout outs to your recipes
Thanks for the comparison
Great video , Have you tried the Ooni Koda?
Great review! Thanks, this really helped. Next decision is Uuni or Roccbox?
I personally went for the Uuni 3. I have heard that it has a learning curve to get the pellets under control, but should be well worth it after you have learnt it. The main reason for me to buy the Uuni 3 over the Roccbox or Uuni Pro was the price. I couldn't justify the extra 300 euros for a pizza oven, it just is too expensive for me. Maybe in the future I will spend more money on an oven, but for now the Uuni 3 will do just fine (If the pellets suck, I can always buy the gas extension!). If you have more money to spend, I would go for the Roccbox, since it has roughly the same price as the pro, but comes with a very good peel, heat insulation (very safe) and 2 high quality burners. The Uuni Pro only comes with the wood option and not gas. If you have any more questions you can always ask on Facebook groups: Ooni community (formerly Uuni) or Wood Fired Ovens - Roccbox, Ooni & All Other Brands
The Uuni 3 is a little easier than suggested here.... you'll burn a couple to start with ... but once you learn to turn the pizza round hald way through you'll be rocking .... keep it out of a high wind as well ... a great purchase
Thank you great information.
So if you were to buy one, would you still choose the roccbox, considering it's 2x the price?
great video!
Thanks for the great review. Question: I'm interested in NY-style, not Neapolitan. How would that change your opinions of these ovens or other outdoor methods?
I too am interested in my NY Style pies in these ovens.
Regular oven would be fine 👍
The Blackstone can cook up to 16" pizza. The others only 12"
This is really great.
I know someone who has an uuni, they are amazing. Totally worth it if you make pizza at home often.
I am sure we would all love an update too see how the Roccbox stack against the Ooni Koda?
So true!
So true!
So true!
I have all of these and it depends on what you looking to do with it. If you are holding a pizza party the Roccbox is superior in every way doesn't need that much recoup time. If you are looking to cook one or two pizzas at a time get a koda and be done. To be honest with 75 dollars in upgrades with a new ignition, motor, metal burger filler as a heat deflector, and buying a used small heavy duty table from a restaurant supply store, nothing came close to the Blackstone. I know people who have catered with them, and another guys who business is to cook for a microbrewery on the weekends. To bad they discontinued it.
You're the best Kenji!
I just eat breakfast and after looking at all the awesome pizza I'm hungry again!
Have you tried any of the Kamado grills on the market for cooking pizza?
I have the pizza que the same as the pronto it was pushing 875 degrees ceiling temp of what the floor temperature was that I had the leopard pattern going on
I use the pizzeria pronto for my coffee shop and it is awesome budgetwise
You should do a video using this to sear a sous vide steak. Is 900 degrees more than the chimney method?
You can cook a great pizza on a grill too. A Kamado style grill. Line the perimeter with coals. Put the stone in the middle with a piece of steal under it to diffuse the heat from underneath. With the top down and the air lock taken off to let the air flow to maximum it's going to be from 700 to 1000 degrees. I have cooked a 7 inch pizza fully in a minute and a half. As your fire dies down it can go to about 4 mins but
still cooks a killer pizza. With a hot fire make small pies, large ones will burn before they are finished.
Basically you are making your own pizza cooker for way under 50 bucks. The flames go up and around the outside of the stone and then hit the top where the heat then reflects down from above. You want to most of the cooking from above and just let the stone underneath to get hot but don't cook from below or you will burn the crust. It's very hot to take it off so you may need a nomex glove to wear while holding the spatula. At seven hundred degrees you fingers will burn in under a second.
All worth it as the pizza it makes is 100 times better than you can buy. Make the crust super thin and don't use too much toppings. Cook multiple pizzas and share. BTW, when making pizza dough gluten is a good thing.
would any of these be good to cook bread in? i've been wanting a outside oven to make all my sourdoughs
I wish the Ooni Koda had been out by the time you tested, because the Roccbox sounds perfect but the Koda sounds like almost the same for much cheaper.
@Anonymous me too!
What pizza oven do you recommend Ooni pro or The Roccbox? Thank you
This is great! Time to do a little shopping....
Any update for 2020? Curious how the Gas for Ooni 3 works out
Small tip :The countries and territories that use the Fahrenheit scale are:
United States.
Bahamas.
Cayman Islands.
Liberia.
Palau.
The Federated States of Micronesia.
Marshall Islands. In short small and obscure countries stuck in time.
Yummy,very nice video 👌👍
As a PSA, dough hydration is the key to great pizza. Bake a NY style pizza in a 900-degree oven and you will have burnt toppings and raw dough. Almost all pizza with the exception of true Neopolitan will bake perfectly at 550 to 600 degrees.
I really like the blackstone features, the rotating stone cause I don't have to baby sit the pies as much, and having 16 inches is a major bonus, however, after your reviews, I'm pretty handy and already sourced a new rotisserie motor 3 inch I could use and looked up some rust-oleum high heat paint up to 2k F temps. I also have a really great ceramics place where I can buy any size/thickness Cordierite kiln stones (which I've been using for my pizzas already) for a replacement pizza stone, is that all the upgrades I would need? I really wish it was more portable cause I'm always doing pizza parties at various friends places, OR I wish the roccbox would come at least to 14" pies. I've been following your serious eats blog for years now about NY pizza, I think its time to develop your own outdoor perfect pizza oven. Your systematic approach, is exactly the way I've developed my own dough recipes and cooking methods, (although I'm not sold on the food processor oxidation of dough yet, which I've made close to 300 food processor doughs). I think the roccbox has it pretty much nailed except for the size. At least for anything I'd want.
Bearing change and go. Stone is fine, everything else is fine
I have seen the Pronto with floor temps of 700+, I disagree with the statement on that but agree with the overall review as a whole.
Kenji would you still recommend the Roccbox?
Can you please do a video on how you make your dough and pizza sauce.
Great point! You have this fantastic oven, but you have no clue how to get ingredients to match the quality, so you will just have to settle for store bought dough and pizza toppings.
awesome video. very quick and informative. also pretty damn honest.
Fornetto wood fired pizza ovens are the best. Pricey but very well made and very, very versatile
I want one!
Thanks!
How does this compare to just throwing a pizza stone on a gas grill? If the thermometer on mine is to be believed, temps of 800+ are easily possible by just turning it on high and leaving it for a bit.
Gas grills are great for making deep dish pizzas, but they wont get near 900 degrees on top which is where you want the heat to be.
Noah Agosta that doesn't work so well. You don't get good radiant heat or convection on the top side so the top doesn't puff ornchar properly like it does with a lab ven designed for pizza.
Noah Agosta I do them in a stainless steel frying pan then grill the top!
I save loads on gas and I'm sure they come out as good.
mine come out good straight on a small grill. no stone. need the make the dough 70% moisture so the bottom wont burn before the top is done. considering mounting a couple brick to the lid so the heat stays on top. figure out how to do it on your grill if you dont got the cash for one of these. also a blow torch helps finish up the top of the pie. cheers
Try one. I own the blackstone and it is unbelievable. 60,000 BTU burner with stones top and bottom.
After all this testing, what established itself as your go-to dough?
thedr00 depends what you want!
Well, yes of course but let me rephrase: Was there a type of pizza that emerged as a clear favourite?
A simple dough using Caputo 00 flour.
depends on the heat of the actual oven
how do you feel about the Weber kettlepizza?
Have you you tested making pizza on a Big Green Egg or other kamado style grill?
I use my wife’s angry breath which is hotter than the sun.
The man is a genius
With comments like that from her Husband... No wonder she is mean!!!
You must have married my ex. Sorry, man, I know what it's like.
Is her name Karen McKarenstein!?!
K Vall
^ shiII/bit fed account posting an anti-white/anti-femaIe sIur that the gov’t intentionally memed into existence to promote division.
what do you think about the Pit Boss pizza oven?
I love the little squash plant
Can’t wait to bring a pizza oven to the beach
Uuni doesn't accept returns after one use. Does anyone know if the same is true for Roccbox and Blackstone?
The BlackStone runs for about half the cost of the Roccbox. The Roccbox does look like it's a good oven and love that you can use wood or gas. The dimensions of the Blackstone Oven's stone are 16 inches in diameter, so you can cook large pizzas in it. The Roccbox is probably easier to use and looks like a long lasting and durable oven. You can definitely cook a Margherita pizza in a BlackStone with its 60,000 BTU burner. If you don't need to cook high temperature Margherita pizzas, the Roccbox looks like the better choice if you don't mind paying nearly twice as much but for an oven that will probably last more than twice as long.
how about the Bakers stone that fits in the BBQ?
Great Machines
Whats that jazzy instrumental tune in the beginning?
where did you get that pizza peel? is it coated in some non stick coating?
nm, i just saw it's the roccbox peel.
Thank you.
Did you try Mont Alpi pizza oven?
Hi Kenji, have you ever handed on the Uuni Pro?
We have an Ooni / Uuni Pro... great oven, almost 'portable' but still too big to take to the park for a picnic. We've used it a few times on our channel.
It’s great for a backyard, but just like the other poster said it’s not really portable, but could be done if you were going to stay overnight to let it cool off.
What’s your recommendation: the Roccbox or the Ooni Frya?
I haven't tried the Ooni Fyra.
I’m glad I decided on a Terraforno oven. Those little ones are frustrating and provide a sub-standard product.
I also had tried so many outdoor pizza ovens before finding a perfect one for myself. I'm a big pizza fan and cannot compromise with my pizza taste, but now I've found my pizza partner. I bought #ilFornino Wood Fired Oven for me and my family, trust me it's perfect for the purpose. I have kept it into my backyard and it is easily movable because it has moving tiers at the bottom. You should also try it and make a video reviewing that as well.