There’s no denying that Melburnians take their pizza very seriously. Most will be able to name their top 3 pizzeria’s in the city, know the difference between a woodfired and oven-baked pizza, and consider pineapple toppings a true sin.
Now, whether you’re a fan of the Neapolitan-style pizza with charred, puffy crust or prefer the thin, crispness of a pizza Romana, there’s a new backyard toy that will see you mastering your own pizza bases and hosting an alfresco pizza soiree in no time.
The Roccbox offers the combination of a wood or gas-fired oven that, through a combination of high-grade stainless steel, proprietary heat retention technology and insulation, hits a max temperature of 500ºC to cook the perfect pizza in 60 seconds.
We trialled the Roccbox over the weekend and were gobsmacked by the results; a perfect Italian pizza ready in under one minute.
Here’s how the Roccbox stacks up…
The Neapolitan pizza
First off, it’s important to understand what the Neapolitan pizza is and where it originates from. The Neapolitan pizza is the original pizza, dating back to the 18th century in Naples, Italy. Delicious and delectable, a true Neapolitan-style pizza is defined by its soft, airy and charred artisan crust that comes from being cooked in a 500ºC wood-fired oven.
Found in pizzeria’s all over Melbourne, perfecting this delicate Italian art is no small feat. With the Roccbox, however, you are now able to achieve the true Neapolitan pizza in 60-90 seconds within the comfort of your home. Pump out pizzas for friends and family, or enjoy an intimate pizza dinner date with someone special.
We were somewhat sceptical on the efficiency of this oven and how true to style it would cook. But without a doubt, the Roccbox was able to deliver pizza upon pizza in the true Neapolitan-style.
At first glance, it’s evident that the design of Roccbox has been thoroughly considered – it’s a great looking pizza oven! Not only is it stylish – thanks to its sleek grey or lime green colourways – but you can tell this oven has been crafted by professionals for professionals (and the buddying pizza-lover alike).
At the heart of its wizardry is its insulted body, comprising of multiple steel layers to absorb and retain heat, allowing you to cook the Neapolitan way. Boasting 86% heat retention, no other portable pizza oven on the market is built to gain and retain heat so efficiently.
The thick porous stone floor creates that ultra-dry environment imperative to bake a pizza from below and ideal for avoiding a soggy pizza, whilst the rolling flame bakes from above.
High-grade stainless steel is at the forefront of its design, which ensures durability and longevity at even the highest of temperatures.
Roccbox caters for the choice of a wood or gas burner, which allows those to experiment between tradition and convenience. Personally, we found the gas burner to achieve an amazing style of pizza, regardless.
If you’re going for that ideal balance of a thin, crisp base and perfectly charred artisan crust, we discovered that Roccbox can unequivocally accommodate.
We were able to cook over 10 pizzas in the span of 20 minutes, with ease. Although the first couple were more or less based around a trial and error system, once you get the hang of it, the Roccbox is extremely easy to use.
But it doesn’t stop at pizza. You can effortlessly cook dishes like porchetta (roast pork belly), roast lamb or chicken, rib skewers, plus more! This oven is the perfect gift for people who love to cook, love their gear and like to entertain – and of course, love pizza!
Our favourite recipe
- 1 x homemade dough ball
- San Marzano Tomatoes
- Fresh Mozzarella
- Parmigiano Reggiano
- Fresh Basil
- Olive Oil
- Remove the dough from its tray and flour it on both sides before placing it on a floured work station. Press down from the inside of the dough outwards to stretch the base, keeping the air in the edge of the base. Continue to stretch the base by lifting and rotating over your fists
- Place back down onto a floured surface and working quickly, top with San Marzano tomatoes, fresh mozzarella, a sprinkling of Parmigiano-Reggiano, basil and olive oil
- Ensure Roccbox temperature is between 450ºC – 500ºC
- Sprinkle your Gozney peel with flour before stretching your base onto it, place in Roccbox and cook for around 90 seconds, turning regularly as the crust bakes.
- Enjoy your perfectly cooked Neapolitan-style pizza
The Roccbox comes in sleek grey or lime green colours and retails at $899.00, including free shipping when purchased at gozney.com/au