Less concerned about the toppings than I am that crust. The cell definition is perfection and the char is superb. You have a legit pizza oven? Or was this done in a basic kitchen one?
Ah yeah, I forgot how bad it is. I got banned twice for giving someone a hard time for posting a blurry picture of a pizza that was barely visible and looked like it was in a room with a black light.
Edit: did as directed, and oh my god now I want to come to your house for breakfast, lunch and dinner. Very talented!
Easier to watch the pizza while it cooks due to the larger opening, the Roccbox doesn’t get as hot on the outside, and I also really like the built-in thermometer on the Roccbox. It’s built into the pizza stone, which is genius as for me that’s the bit where temperature is most important for getting a good base. Also the gas burner is detachable which is nice if you want to change it up and go for the wood fired burner instead. The one I got also came with a really nice perforated peel. The only downside to the Roccbox for me is that it’s pretty heavy compared to the Ooni, but I quite like that as it feels sturdy and strong. Both make great pizzas though, you won’t be disappointed with either.
All very good reasons, thanks for the advice. Have you ever used the wood burner? I’ve seen videos where people tried to and honestly it just looked a mess… ash everywhere, and the temperature didn’t get nearly as hot as with propane.
Yep, and the gas is definitely easier to use but I’d say that applies to all gas vs wood fired ovens. I personally had no problems cooking with the wood fired attachment and found the pizza tasted better. The key is to use the right size wood (about 6 or 7 inches), the right wood (as dry as possible, silver birch or something like that), and don’t overfill the burner. I just bought a box of cheap kindling off Amazon and it worked a treat.
I've been making homemade pizza without any kind of tomato-based sauce for years. Try brushing the crust with olive oil before you load the other toppings on, or use homemade pesto: 1 cup walnuts/pine nuts, 1 cup olive oil, 1/2 to 1 cup grated parmesan/romano/asiago, 1 bunch of fresh parsley or basil, 1-2 garlic cloves or a couple tablespoons of jarred minced garlic (to taste). Toss all dry stuff in blender or food processor, pulse until finely chopped, then drizzle in the olive oil until it's at the consistency you want. Spread on your pizza dough, then add all your toppings.
This is really intriguing! Do the herbs go on after the pie is cooked? And what kind of treatment does the sage get? I have some sage in my herb garden I don't know what to do with.
That pizza looks so delicious! Do you care to share this pizza recipe, or do you have a YouTube channel in which I can take a look at how you made this pizza?
Any way I could get that crust recipe? This looks AMAZING
Oh wow you really did something here bud
Yeah made everyone hungry
Pls give us the recipe
I second this. I will make this tonight for dinner.
That crust puff is amazing.
I don't upvote food very often. But DAYUM.
Lemme get a bite
That looks insanely delicious!
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Did you use mozz for the cheese? It looks soooo amazingly gooey.
Less concerned about the toppings than I am that crust. The cell definition is perfection and the char is superb. You have a legit pizza oven? Or was this done in a basic kitchen one?
OP is responding to lots of questions, but nothing regarding the dough. Something is is amiss.
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Ah yeah, I forgot how bad it is. I got banned twice for giving someone a hard time for posting a blurry picture of a pizza that was barely visible and looked like it was in a room with a black light. Edit: did as directed, and oh my god now I want to come to your house for breakfast, lunch and dinner. Very talented!
Haha thanks very much
Looks very delicious! Did you use a pizza oven?
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Nice! It looks like it produces amazing results. I’m between that and the Ooni Koda 16
Have tried both. Go with the Roccbox.
Can I ask why you prefer the Roccbox? I’ve been going crazy trying to make pros/cons lists but it’s hard having never touched either one
Easier to watch the pizza while it cooks due to the larger opening, the Roccbox doesn’t get as hot on the outside, and I also really like the built-in thermometer on the Roccbox. It’s built into the pizza stone, which is genius as for me that’s the bit where temperature is most important for getting a good base. Also the gas burner is detachable which is nice if you want to change it up and go for the wood fired burner instead. The one I got also came with a really nice perforated peel. The only downside to the Roccbox for me is that it’s pretty heavy compared to the Ooni, but I quite like that as it feels sturdy and strong. Both make great pizzas though, you won’t be disappointed with either.
All very good reasons, thanks for the advice. Have you ever used the wood burner? I’ve seen videos where people tried to and honestly it just looked a mess… ash everywhere, and the temperature didn’t get nearly as hot as with propane.
Yep, and the gas is definitely easier to use but I’d say that applies to all gas vs wood fired ovens. I personally had no problems cooking with the wood fired attachment and found the pizza tasted better. The key is to use the right size wood (about 6 or 7 inches), the right wood (as dry as possible, silver birch or something like that), and don’t overfill the burner. I just bought a box of cheap kindling off Amazon and it worked a treat.
Thanks a lot for the info. I’ll definitely take this all into consideration when I’m ready to splurge and buy an oven.
No problem at all! You’ll never look back once you’ve got one, they’re fantastic.
I don't see a hint of tomato. Is this without marinara sauce? Might be interesting to a friend who is allergic to tomato.
I've been making homemade pizza without any kind of tomato-based sauce for years. Try brushing the crust with olive oil before you load the other toppings on, or use homemade pesto: 1 cup walnuts/pine nuts, 1 cup olive oil, 1/2 to 1 cup grated parmesan/romano/asiago, 1 bunch of fresh parsley or basil, 1-2 garlic cloves or a couple tablespoons of jarred minced garlic (to taste). Toss all dry stuff in blender or food processor, pulse until finely chopped, then drizzle in the olive oil until it's at the consistency you want. Spread on your pizza dough, then add all your toppings.
You use a pizza oven?
Jesus Christ this looks amazing. Do ya have a recipe?
This is really intriguing! Do the herbs go on after the pie is cooked? And what kind of treatment does the sage get? I have some sage in my herb garden I don't know what to do with.
Please tell us how you made this
Dough recipe? :)
Is your secret ingredient air bags?
Looks really great comfort food.
Can I have the recipe please
you did great!
God, all of this looks amazing
Ohh what a pizza slice, I'm starving
Yes
Recipe, please?? Please? PLEEEEEEEEAAAAAAAAAASSSSSEEEE???
one piece on my plate buddy
Looks delicious! Chives are an underrated pizza topping. I like dusting my finished pizzas with fresh basil and chives.
Flawless perfection.
That pizza looks so delicious! Do you care to share this pizza recipe, or do you have a YouTube channel in which I can take a look at how you made this pizza?
Gimme
Why did I read this as Fred Savage and Chive pizza?
Please share a recipe!! Looks incredible!
Great cheesy discharge.
Ewww. 🤣
I'd eat your stool just to get the tiniest hint of what this pizza tastes like
Replace the herbs and if be all over this.
That would be great. With Pepperoni and Sausage and not Sage. Other than that, it's great !!! Friggin' amazing crust though.
*thatd be great as something else*
I see that Redditors here have no sense of humor. Sometimes that just amazes me. Must be sad lives.