Gozney Roccbox Outdoor Pizza Oven, Black, Portable, Gas & Wood Fired, Restaurant-Grade

Amazing oven. Made the most amazing pizza. Perform the burn off its important to also get the oven up to temp 700-800 degrees before attempting to make your pizza or it will stick to the stone. It cooks very fast so pay attention and you’ll have amazing pizza!

Love the gozney pizza oven. Easy to use and cleaning is a breeze

I was a little worried as I had read a couple of reviews that mentioned that this oven was "hard to light". I did not find that to be the case... just push in the control... give it a second for gas to flow and bam.. it ignites every time. This is my first foray into a tabletop pizza oven but I have to say that this little oven is a work horse. I've made 30 or so pizzas over the holiday while family was in and just for personal consumption and I'm still on the first propane tank! I suggest you buy a bamboo placement peel or two and I also added the turning peel to my collection of tools which was a good buy. I would highly recommend this oven!

I had a unknown brand name pizza oven and that thing barely reached 600 degrees. This thing will in fact reach 1000 degrees which cleans the stone off too. I think because of the way it is insulated and the thickness of the stone. The temperature gets up quick and remains while cooking the pizza. I've cooked New York Style ranging 600-650 degrees F, cooked great. Also, cooked Neapolitan with temperatures at 800. You can't go wrong with this one, unless you want larger than 12 inch pizzas.

I bought this oven specifically to make lahmacun, and it works perfectly. Preheat the oven for about 20 minutes until the stone temperature reaches 300°C or higher. Then turn the oven down to minimum heat. Place the lahmacun inside, and it’s ready in about 60 seconds. Rotate it every 20 seconds for even cooking. Excellent results every time. And here is the recipe, Yield: 8 lahmacun Oven: Gozney Roccbox (stone temp 400–450°C / 750–850°F) Cook Time: ~60–90 seconds each 🫓 Dough Ingredients • 500 g all-purpose flour (4 cups) • 1 tsp salt • 1 tsp sugar • 1 packet instant yeast (7 g) • 300 ml warm water (1 ¼ cups) • 2 tbsp olive oil (optional) Instructions: 1. Mix all dry ingredients. Add water and optional oil. 2. Knead until smooth and elastic (~8–10 min). 3. Let rise 1 hour or until doubled. 4. Divide into 8 balls (65–80g each). Rest 15 min. 5. Roll very thin (almost translucent before topping). ⸻ 🥩 Topping Ingredients • 300g ground lamb or beef • 1 large onion, grated • 2 small tomatoes, grated • ½ red bell pepper, finely minced (optional) • ¼ bunch parsley, chopped • 1 tsp tomato paste + 1 tsp red pepper paste (or extra tomato paste) • 1 tsp paprika • ½ tsp cumin • 1 tsp salt • 2 tbsp olive oil • Optional: 2 garlic cloves, minced Instructions: 1. Mix all ingredients into a smooth, wet paste. 2. Spread very thin layer over rolled dough.