‚that massiv bubble‘ is the real neapolitan deal 😉 thanks for this video how do you compare the roccbox to the ooni pro in terms of handling and preheating time?
It was so strong it pushed the pepperoni out of the way! 😀. The Ooni Pro I feel has been designed foremost as a wood-fired oven. It takes the Pro 20-25 mins to heat up with lump-wood and logs. The Roccbox, warmed up with the gas first, that takes 30 mins then the wood kindling for 10 mins. The end result - both cook fantastic wood-fired pizza - they just have a different process to get to the end result!! 👍🍕😀
Thanks- it was enjoyable! I think you are the first to ask me!! The pretty flowers are Begonias, the tropical looking leaf plants are Hosta, the hedge is Beech, there’s an Olive plant there too, wild strawberry crawling along the floor and a grass lawn full of weeds! 👍🌿🌱
This is an older video and the Roccbox now has a larger wood burner unit. I have it. It is good but there are limitations to it. Obviously, you need to add wood ever few minutes - you likely know that. But also be aware that you need to be in a place with a breeze - some wind. If you don't have that, the flame won't spread as far and it will take much longer to heat up. So if you are using the wood burner, keep that in mind. Otherwise, it's pretty cool - and a lot cheaper than using propane.
Just got a Roccbox a couple weeks ago. First try was a windy, chilly, day. The gas flame would blow out unless you turn the opening away from the wind. Think I'm going to get the wood attachment and use the gas to heat up the stone and the wood for the actual cook - like you did here.
Hi! Yes, may be better to move it sideways to the wind. I’ve bought 2 wood burner attachments to this oven and I personally prefer the first version - it works well with kindling sized wood.
Great idea using gas to preheat. I have always used gas and am finally wanting to try wood. I was searching for what type of wood to use. Also use semolina instead of flour for the bottom of the pie and on the peel. It won't stick and won't have a powdery dry flour taste nor will it scorch. Cheers!
If you can get small chopped hardwood that would be ideal. I’m using semolina now too, but not sure if I’m making it burn more on the stone than before..so...not sure what I’ll continue using!
Good video but can I make a suggestion? If you have kiln dried ash, split into the kindling sizes you’ll get a much better flavour, I only use kindling to get my fire lit, I do have a pizza oven though not one of these, I’m going to get one though it looks great!
Hi! Thanks so much for the tip! I don't have kiln dried ash but will try and source that and give it a go. There are many portable pizza ovens to choose from to cook super pizza compared to a few years ago.
Video is amazing! Great looking oven and great looking pizza. My only query is, should u be using hard wood rather than pine? I know in traditional wood ovens they say to never use soft woods apart from starting the fire
Two reasons why the pizza stuck to the pizza peel; no flour at all; you should always lightly flour it, but no too much otherwise it’ll make its way onto the stove and burn up. 2ndly, you put all the toppings while the dough was on the peel; you should do that before dragging it onto the peel and then put it straight into the roccbox, thus minimizing the time spent on the peel. If it is stuck because the dough is too wet, you can also lift up the edges lightly and blow air into it.
Once you put all ingredients on the pizza and you have it on the pizza peel you can then pull the edges and make the pizza thinner I've done slow-roasted belly pork with wood at low temperatures with wood it's really good
@@Got2EatPizza very low temperatures like around 120c apple juice and cider in the bottom of the tray silver tray with greaseproof and then 2 layers of tin foil keep rotating the tray away from the fire every half an hour
let me get this straight...you warmed up the stone using the propane....then took off the propane attachment and replaced it with the wood attachment before using the kindling? The reason I am asking all of this is I am seriously considering this oven for my pizza truck. I wonder if they make a roccbox that allows 14" or must they all be small 9-12" pizzas?
Hi - yes that is what I do because the wood grate is a bit small and the gas takes the temperature up - they don't make a 14" Roccbox - have you checked out the Dome?
@@Got2EatPizza is it a portable pizza wood oven called "The Dome"? I will look and see. I am trying to figure out which electric oven I will have in my pizza truck as I build a wood oven. So far I enjoy everything I hear about the Rocco
Looks good! I’m a wood guy, but it seems like the Roc might be better set up for gas. The kindling door thing sort of reminded me of having to feed the 3 with pellets. Still love my Pro with a big ol fat log burning in the back. Either way, good video!
Hi! Thanks. I enjoy cooking with both and they are great ovens that cook super pizza so your choice is which fuel do you want to use and how portable/weight of oven do you need.
@@Got2EatPizza Try rubbing the steel peel with flour, then shake it off. you'll leave a micro layer of flour dusting on it so the pizza shouldn't stick. i see gozney users do that and many pizziolas here on youtube dusting their peels lightly and wiping off excess by hand. think it needs something, thats why pizza base is sticking. hope that helps. worth a try.
I’m a dedicated gardener. I have 10 different varieties of tomatoes, 2 types garlic, and 3 different types basil for my Roccbox pizza making adventures:)
A pizzaiolo's moment of sweat & fear...... "it didn't slide off.... crap!! “😄 we've all been there at least once, but most likely more than once. I use only my wood for dropping in the pie & the metal to remove. How long did you ferment that dough? Did you cold ferment or room temp? High rise like that can be caused by either too much yeast or too cold of a dough going into the oven. Causes a lot of bubbles & blisters. It's always good to let your dough come to room temp if you had it in the fridge cold fermenting.
Yes an Argh moment! I too love my wood peel! 🤔 The dough was warm and no different to the other times I make it. 2g must have been too much yeast for the climate when I made it.
@@Got2EatPizza maybe, i know i use 0.77g for my poolish (which accounts for 30% of my dough recipe) & then another 0.77g for the final dough (after adding the poolish). I use active dry yeast. This amount is to make 4 dough balls, 255g each. That's like 1.5g total for yeast. And I do at least 24hr cold fermentation.
Hey :) Nice demo on Roccbox wood fire and good choice of topings... From your videos, i can say ooni pro is best for woodfire , no chimney on roccbox cause some smoke and dirt issues....
Thanks! I think both the ovens get equally as sooty with wood. On the Pro, for instance, the front door with the glass gets as sooty as the front of the Roccbox! The Ooni Pro, I feel was designed for wood foremost, as you say. But this wood burner addition did not disappoint and I loved it!
Omg I’m addicted to watching your videos soooo Morish, I was set on buying a Uuni pro tomorrow but now having seen this it’s thrown a massive spanner In the works 🤦🏽♂️ I have eaten out rather a lot lately and find that I can tell the difference now between a gas fired pizza and a wood fired pizza. Do you agree? I prefere the taste of wood fired and also find it more fun with wood, with that in mind what oven would you advise me on, given a majority of my pizzas would be wood fired. and gas as a back up (due to typical welsh weather)!! Thanks in advance PS. you sound like your from Wales? 🏴
Thanks very much! The Pro I feel is definitely a wood-fired oven. The Roccbox I feel is mainly a gas oven but with this process you can convert it very easily to a wood cook after the gas...they are both pro ovens suitable for beginners and so the choice is hard and your decision will ultimately rest on which fuel you want as your main pizza cook I think. Yes I’m Welsh! 🏴
Heeeeeeeeeeeeey there ! I have missed two vids🥺 am sorry 😅 it’s been Eid Aladha here 🎉 and sure enough I missed pizza 🍕 I have started my Rocbox with wood from 0heat all the way to 400 it is not worth it totally That puffy pizza will do for now 😅 I am craving pizza 🍕 so bad 😂 The tang you get from wood baking is priceless
Wondering about putting a few pieces of kindling in the back and then getting the benefit of the aroma but relying on the gas for even cooking. Anyone tried this?
Thanks for the idea to start on gas and use wood when the pizza’s in - I’ve had a Roccbox since their Kickstarter days and never used the wood burner - I will now! Thank you thank you thank you
It depends on whether you mainly prefer to cook with wood or gas. I use the Pro for wood cooked pizza and the Roccbox mainly for gas, although they can both take wood and gas.
For me, on a blind taste test I wouldn't be able to taste the difference but I cook with birch and not oak, so with oak or another very fragrant wood there may be a slight taste residue.
Yes, the gas heats up the stone a lot faster as there’s only room for kindling size wood pieces in the burner at the back. I use kindling, you can use hard wood which may do a better, faster job of that though but I’m sticking with the gas for that job. 👍
The big question is what about the taste? A real wood fired pizza is meant to be the real thing and taste different to gas fired...well did it? I had a wood fired pizza in Rome this year and I've got to say, it certainly beat anything I've had over here cooked with gas. Or maybe it was nothing to do with the cooking method but just being in Rome ;)
Hi - there is a very slight taste difference but need to used scented logs e.g.oak as cook is only 60 to 150 seconds to impart the flavour onto dough. 👍
Thanks for sharing your experience, looks like it came out great, love the slo-mo pizza porn shots :). I had my first go with Roccbox using gas fired technique this past weekend, temps came up nicely - though I had some issues launching the crust from the peel as well :) They indicated 15m or so to get to 300 C, which was the case, but next time I think I will wait a bit longer as the top cooked more than the crust for me, I may need more time to heat the stone thoroughly, then maybe turn heat down a little after I put the pizza in to ease the flames a bit.
Thanks very much! It takes about 35 mins for the Roccbox to heat up because it is so insulated and the dial needs to sit at 430c for a good base cook but once it’s there at that temp it’s great for cooking pizza one after another as it retains heat well. I cook with the Roccbox on full flame every time and push the pizza up quite close to the back too. 👍
@@Got2EatPizza Thanks for the feedback, I will incorporate your tips and keep refining my Roccbox game. Any other suggestions for things to make in it - naan? Steaks?
Yes you can, also calzone. - also use the wood burner only after you’ve heated it up with the gas - just switch the burners over - it takes seconds , then add the wood - it’s great cooking with wood too but you need to keep an eye on the wood level.
Hi! That would depend on which fuel you would prefer to cook with - do you want to cook mainly with real wood logs? Or with gas. Both ovens can use both fuels. The gas burner in the Roccbox is superb. The gas burner for the Ooni Pro is an extra item you have to buy and it's the same design as the Ooni 3 burner. Also, will you be moving the oven around? If so, the Roccbox has a carry handle and you can carry that alone. I need help to carry the pro and so I wheel it around to move it into position. The Pro takes real wood logs - medium sized ones. The Roccbox takes small kindling size pieces. Check out my reviews of these ovens on my blog: www.got2eatpizza.com - they may help too. Also I've made lots of videos using these ovens as I prefer to show rather than tell you how they work - I will be doing a review of the Ooni Pro very soon as I've now been using it for 1 year. 👍
@@Got2EatPizza Yes I have been watching all of the videos to help me decide - so great & thank you for posting them. I like the idea of having multiple fuel options. Gas for a quick and little fuss cook but traditional wood when I'm in the mood to make the cook more of an experience. Cant wait for an updated Ooni Pro Review from you. You have a bunch of different ovens. When cooking for yourself (and not the channel) is there one you tend to gravitate to? If your channel is sponsored I can understand the conflict of interest or difficulty truely answering that
Hi. Thanks so much! When it’s just for me, it’s the same. I also rotate equally depending on time and weather. They are all great pizza making ovens. I’m not sponsored lol! Wish I was. I’d be rich! And in the sun in Florida!
![Chino Pacas - Modo Capone (with Drake & JOP) [Video Visualizador Oficial]](http://i.ytimg.com/vi/Zoc75M8Swhc/mqdefault.jpg)
‚that massiv bubble‘ is the real neapolitan deal 😉 thanks for this video
how do you compare the roccbox to the ooni pro in terms of handling and preheating time?
It was so strong it pushed the pepperoni out of the way! 😀. The Ooni Pro I feel has been designed foremost as a wood-fired oven. It takes the Pro 20-25 mins to heat up with lump-wood and logs. The Roccbox, warmed up with the gas first, that takes 30 mins then the wood kindling for 10 mins. The end result - both cook fantastic wood-fired pizza - they just have a different process to get to the end result!! 👍🍕😀
Great work with the wood! Excellent videography too. I can almost taste it. Thanks
Hi Wow, thank you! 👍🍕🔥
Brilliant results on your first go using wood in the Rocco !!
Please can you do a garden tour naming each plant you have because they look amazing😍
Thanks- it was enjoyable! I think you are the first to ask me!! The pretty flowers are Begonias, the tropical looking leaf plants are Hosta, the hedge is Beech, there’s an Olive plant there too, wild strawberry crawling along the floor and a grass lawn full of weeds! 👍🌿🌱
This is an older video and the Roccbox now has a larger wood burner unit. I have it. It is good but there are limitations to it. Obviously, you need to add wood ever few minutes - you likely know that. But also be aware that you need to be in a place with a breeze - some wind. If you don't have that, the flame won't spread as far and it will take much longer to heat up. So if you are using the wood burner, keep that in mind.
Otherwise, it's pretty cool - and a lot cheaper than using propane.
Thanks for the video, it was realy helpfull for me in my quest to buy a Ooni or a Roccbox. Roccbox is in the lead!
Hi! Thanks for watching - glad they are of help!
Excellent
Just got a Roccbox a couple weeks ago. First try was a windy, chilly, day. The gas flame would blow out unless you turn the opening away from the wind. Think I'm going to get the wood attachment and use the gas to heat up the stone and the wood for the actual cook - like you did here.
Hi! Yes, may be better to move it sideways to the wind. I’ve bought 2 wood burner attachments to this oven and I personally prefer the first version - it works well with kindling sized wood.
@@Got2EatPizza
Have you tried using lump charcoal? I've heard a lot of pros and cons. Thoughts?
My thoughts on this are that you would need quite small lumps of charcoal to be able to fit in the grate.
Might be the most delicious-looking pizza you’ve made yet! And they all look quite good.
Thank you!! 👍😀🍕
Great idea using gas to preheat. I have always used gas and am finally wanting to try wood. I was searching for what type of wood to use. Also use semolina instead of flour for the bottom of the pie and on the peel. It won't stick and won't have a powdery dry flour taste nor will it scorch. Cheers!
If you can get small chopped hardwood that would be ideal. I’m using semolina now too, but not sure if I’m making it burn more on the stone than before..so...not sure what I’ll continue using!
Good video but can I make a suggestion?
If you have kiln dried ash, split into the kindling sizes you’ll get a much better flavour, I only use kindling to get my fire lit, I do have a pizza oven though not one of these, I’m going to get one though it looks great!
Hi! Thanks so much for the tip! I don't have kiln dried ash but will try and source that and give it a go. There are many portable pizza ovens to choose from to cook super pizza compared to a few years ago.
I like your advice to start heating the stone with propane and then convert it to wood. Thanks
Hi! You are welcome - thanks for watching!
I like your voice 👍🏻 and so your pizza tips
Thank you!!
Video is amazing! Great looking oven and great looking pizza. My only query is, should u be using hard wood rather than pine? I know in traditional wood ovens they say to never use soft woods apart from starting the fire
Thanks!! If you have kiln dried hardwood ...I used what I had but I’d like to try it with hardwood cut into those very small pieces too. 👍
Soft woods contain resins that are not good on food. That simple.
That pizza looks soooooooooooo good 😋
Thanks! It was sooooooooo bubbly too!!
Hi, thanks for another video. Is there a problem with your Ardore oven? I thought you may have cooked a few times on it by now? Thanks again 👍
Two reasons why the pizza stuck to the pizza peel; no flour at all; you should always lightly flour it, but no too much otherwise it’ll make its way onto the stove and burn up. 2ndly, you put all the toppings while the dough was on the peel; you should do that before dragging it onto the peel and then put it straight into the roccbox, thus minimizing the time spent on the peel. If it is stuck because the dough is too wet, you can also lift up the edges lightly and blow air into it.
Thanks - appreciate the feedback 👍
Once you put all ingredients on the pizza and you have it on the pizza peel you can then pull the edges and make the pizza thinner
I've done slow-roasted belly pork with wood at low temperatures with wood it's really good
That sounds really lovely - I’ve tried to make that but it’s not been great - any tips?!
@@Got2EatPizza
very low temperatures like around 120c apple juice and cider in the bottom of the tray silver tray with greaseproof and then 2 layers of tin foil keep rotating the tray away from the fire every half an hour
Thanks very much 👍
let me get this straight...you warmed up the stone using the propane....then took off the propane attachment and replaced it with the wood attachment before using the kindling?
The reason I am asking all of this is I am seriously considering this oven for my pizza truck. I wonder if they make a roccbox that allows 14" or must they all be small 9-12" pizzas?
Hi - yes that is what I do because the wood grate is a bit small and the gas takes the temperature up - they don't make a 14" Roccbox - have you checked out the Dome?
@@Got2EatPizza is it a portable pizza wood oven called "The Dome"? I will look and see. I am trying to figure out which electric oven I will have in my pizza truck as I build a wood oven. So far I enjoy everything I hear about the Rocco
Girl, u r goood!
Hi! Thanks!
Looks good! I’m a wood guy, but it seems like the Roc might be better set up for gas. The kindling door thing sort of reminded me of having to feed the 3 with pellets. Still love my Pro with a big ol fat log burning in the back.
Either way, good video!
Thanks Randy! 👍
Roccbox or ooni? Which do you prefer cooking with? Your vids are great and informative, thanks for sharing
Hi! Thanks. I enjoy cooking with both and they are great ovens that cook super pizza so your choice is which fuel do you want to use and how portable/weight of oven do you need.
this is great
Thanks!
As good as the Roccbox metal peel is I definitely prefer a inexpensive wooden peel for launching the pie!
Yes..I’m going to try again but I do love my wooden stinky burnt peel!
I have quite a pizza peel collection and those cheep Amazon peels brought on your recommendation are my favorite!
Yay!!
Must be because they are made in Italy😁
@@Got2EatPizza Try rubbing the steel peel with flour, then shake it off. you'll leave a micro layer of flour dusting on it so the pizza shouldn't stick. i see gozney users do that and many pizziolas here on youtube dusting their peels lightly and wiping off excess by hand. think it needs something, thats why pizza base is sticking. hope that helps. worth a try.
Nice job Ellie! That is the best way to do a wood cook with the Roccbox. Love your flowers. Do you grow any food at all?
Thanks!! I don’t grow food very well - 6 tomatoes and lots of wild strawberries! That’s it. 😀🍓
I’m a dedicated gardener. I have 10 different varieties of tomatoes, 2 types garlic, and 3 different types basil for my Roccbox pizza making adventures:)
Oh wow! That’s cool. Any tips for growing basil in just water for cold winter months inside??
Do you prefer the Roccbox or the Ooni Pro 16 when cooing with wood?
Hi - The Pro was designed for cooking with wood with it's big grate at the back, a chimney and 2 pizza doors and so it has to be the Pro!
A pizzaiolo's moment of sweat & fear...... "it didn't slide off.... crap!! “😄
we've all been there at least once, but most likely more than once.
I use only my wood for dropping in the pie & the metal to remove.
How long did you ferment that dough? Did you cold ferment or room temp? High rise like that can be caused by either too much yeast or too cold of a dough going into the oven. Causes a lot of bubbles & blisters. It's always good to let your dough come to room temp if you had it in the fridge cold fermenting.
Yes an Argh moment! I too love my wood peel! 🤔 The dough was warm and no different to the other times I make it. 2g must have been too much yeast for the climate when I made it.
@@Got2EatPizza maybe, i know i use 0.77g for my poolish (which accounts for 30% of my dough recipe) & then another 0.77g for the final dough (after adding the poolish). I use active dry yeast. This amount is to make 4 dough balls, 255g each. That's like 1.5g total for yeast. And I do at least 24hr cold fermentation.
Hey :) Nice demo on Roccbox wood fire and good choice of topings... From your videos, i can say ooni pro is best for woodfire , no chimney on roccbox cause some smoke and dirt issues....
Thanks! I think both the ovens get equally as sooty with wood. On the Pro, for instance, the front door with the glass gets as sooty as the front of the Roccbox! The Ooni Pro, I feel was designed for wood foremost, as you say. But this wood burner addition did not disappoint and I loved it!
Omg I’m addicted to watching your videos soooo Morish, I was set on buying a Uuni pro tomorrow but now having seen this it’s thrown a massive spanner In the works 🤦🏽♂️ I have eaten out rather a lot lately and find that I can tell the difference now between a gas fired pizza and a wood fired pizza. Do you agree? I prefere the taste of wood fired and also find it more fun with wood, with that in mind what oven would you advise me on, given a majority of my pizzas would be wood fired. and gas as a back up (due to typical welsh weather)!! Thanks in advance
PS. you sound like your from Wales? 🏴
Thanks very much! The Pro I feel is definitely a wood-fired oven. The Roccbox I feel is mainly a gas oven but with this process you can convert it very easily to a wood cook after the gas...they are both pro ovens suitable for beginners and so the choice is hard and your decision will ultimately rest on which fuel you want as your main pizza cook I think. Yes I’m Welsh! 🏴
Heeeeeeeeeeeeey there ! I have missed two vids🥺 am sorry 😅 it’s been Eid Aladha here 🎉 and sure enough I missed pizza 🍕
I have started my Rocbox with wood from 0heat all the way to 400 it is not worth it totally
That puffy pizza will do for now 😅 I am craving pizza 🍕 so bad 😂
The tang you get from wood baking is priceless
Thanks Hani! I’m not sure though that I can taste much difference - but I enjoy the cook more! 👍
Wondering about putting a few pieces of kindling in the back and then getting the benefit of the aroma but relying on the gas for even cooking. Anyone tried this?
Give it a try - pls let us know if it works!
how long would the rocco take to get up to temp with wood only , love your videos :)
Thanks! A long time! Too long...I’m not even going to try it!
Can you use charcoal instead of wood in this pizza oven?
Hi! I’ve never tried that - I’m not aware that you can - it’s designed for small pieces of wood.
Use semolina on your peel works great don't burn oven looks really good
Thanks!!
Thanks for the idea to start on gas and use wood when the pizza’s in - I’ve had a Roccbox since their Kickstarter days and never used the wood burner - I will now! Thank you thank you thank you
Yay! I’ve got another wood Roccbox vid coming up soon - I really enjoy using it with wood after a gas heat up! 👍
Overall whats better uuni pro or roccbox i want to buy one dont know which one?
It depends on whether you mainly prefer to cook with wood or gas. I use the Pro for wood cooked pizza and the Roccbox mainly for gas, although they can both take wood and gas.
you could try a very little cornmeal on the pill before the pizza is placed on it will slide right off no taste
Is there really a diference as of flavor on cooking on wood?
For me, on a blind taste test I wouldn't be able to taste the difference but I cook with birch and not oak, so with oak or another very fragrant wood there may be a slight taste residue.
Man that slow-mo shot was cheesy!!! Ha ha😉
Eek...that was my attempt at a @PeterMcKinnon moment! 😀
How much time did it take to pre heat?
Hi! So I had to heat up with the gas for about 35-40mins then switch over the fuel at back and cook straightaway with the wood. 👍
Why with gas first? Does gas work better or faster?
Yes, the gas heats up the stone a lot faster as there’s only room for kindling size wood pieces in the burner at the back. I use kindling, you can use hard wood which may do a better, faster job of that though but I’m sticking with the gas for that job. 👍
The big question is what about the taste? A real wood fired pizza is meant to be the real thing and taste different to gas fired...well did it? I had a wood fired pizza in Rome this year and I've got to say, it certainly beat anything I've had over here cooked with gas. Or maybe it was nothing to do with the cooking method but just being in Rome ;)
Hi - there is a very slight taste difference but need to used scented logs e.g.oak as cook is only 60 to 150 seconds to impart the flavour onto dough. 👍
Thanks for sharing your experience, looks like it came out great, love the slo-mo pizza porn shots :). I had my first go with Roccbox using gas fired technique this past weekend, temps came up nicely - though I had some issues launching the crust from the peel as well :)
They indicated 15m or so to get to 300 C, which was the case, but next time I think I will wait a bit longer as the top cooked more than the crust for me, I may need more time to heat the stone thoroughly, then maybe turn heat down a little after I put the pizza in to ease the flames a bit.
Thanks very much! It takes about 35 mins for the Roccbox to heat up because it is so insulated and the dial needs to sit at 430c for a good base cook but once it’s there at that temp it’s great for cooking pizza one after another as it retains heat well. I cook with the Roccbox on full flame every time and push the pizza up quite close to the back too. 👍
@@Got2EatPizza Thanks for the feedback, I will incorporate your tips and keep refining my Roccbox game. Any other suggestions for things to make in it - naan? Steaks?
Yes you can, also calzone. - also use the wood burner only after you’ve heated it up with the gas - just switch the burners over - it takes seconds , then add the wood - it’s great cooking with wood too but you need to keep an eye on the wood level.
Awesome. But please give ooni a fair shake........
Thanks!
Any difference in taste between gas and wood fired? Which do you prefer?
Hmm...It’s very slight, prob best to use a scented wood like oak. I prefer using wood fired ovens personally. I get mesmerised by the flame!
That’s what I do, heat on gas, move to wood. No brainer.
uuni pro or roccbox?
Hi! That would depend on which fuel you would prefer to cook with - do you want to cook mainly with real wood logs? Or with gas. Both ovens can use both fuels. The gas burner in the Roccbox is superb. The gas burner for the Ooni Pro is an extra item you have to buy and it's the same design as the Ooni 3 burner. Also, will you be moving the oven around? If so, the Roccbox has a carry handle and you can carry that alone. I need help to carry the pro and so I wheel it around to move it into position. The Pro takes real wood logs - medium sized ones. The Roccbox takes small kindling size pieces. Check out my reviews of these ovens on my blog: www.got2eatpizza.com - they may help too. Also I've made lots of videos using these ovens as I prefer to show rather than tell you how they work - I will be doing a review of the Ooni Pro very soon as I've now been using it for 1 year. 👍
@@Got2EatPizza Yes I have been watching all of the videos to help me decide - so great & thank you for posting them. I like the idea of having multiple fuel options. Gas for a quick and little fuss cook but traditional wood when I'm in the mood to make the cook more of an experience. Cant wait for an updated Ooni Pro Review from you. You have a bunch of different ovens. When cooking for yourself (and not the channel) is there one you tend to gravitate to? If your channel is sponsored I can understand the conflict of interest or difficulty truely answering that
Hi. Thanks so much! When it’s just for me, it’s the same. I also rotate equally depending on time and weather. They are all great pizza making ovens. I’m not sponsored lol! Wish I was. I’d be rich! And in the sun in Florida!
pizza peel disasters... Trust me,...I know about the 'launch issues'. I feel for you
Hi - 😀 all part of the journey!
hahaha roccbox is rubbish with wood. what a con.