I received an email from Gozney saying that the Roccbox will be back in stock on 1st Feb 8pm AEDT for an "End of Summer Sale". This follows stock selling out late last year following the Black Friday sale.
The previous offer of 20% off the standard model and accessories will be offered.
(Edit: No discount on accessories this time :-( )
Use the Reminder function below to set for the 1st Feb!
Referee receives 5% or 10% off their first order with $700 minimum spend (check referral for actual discount rate). Referrer receives $35 spend voucher ($80 minimum spend) for each successful referral.
Bit strange that they're comparing the Gozney with the Koda 16 and not the 12.
Fwiw, the Koda 16 is $599 in the USA, and the Roccbox is $499 for gas and $599 for dual fuel - so that's why they are making that comparison, for the price bracket (rather than comparing equivalent sizes).
Also fwiw, I personally would choose between those two models as well (even at a higher price difference here), because I'd rather the bigger size of the Koda 16, but would potentially sacrifice the size for the thicker stone and better heat retention on the Roccbox. So Koda 16 vs Roccbox would be the relevant comparison for me too.
But yeah, totally understand where you are coming from. Both comparisons are valid - just for different reasons / coming at it from a different angle.
Thanks OP I reckon I might finally pull the trigger on this one.
Really want the Koda 16 but crazy that this would be almost half the price, makes it impossible to justify
Yeah exactly. That’s why I went with the Roccbox last year. No regrets, tbh. The extra width would have been nice for turning, but I usually use the placement peel for the first 180 degree turn, and then, once the crust has firmed up a bit, use the turning peel to spin the pie inside the oven.
I have an Arrosto and it’s working well. Seriously considering a Roccbox to complement it, for those times when we have lots of guests and need to make many pizzas. Is this plan a bad idea/waste of money?
After talking to all you guests, & hearing their disappointment waiting for a pizza, it’s a good idea
Did you survey any of the potential guests who have boycotted pecans pizza parties who found the 2min wait unacceptable but may reconsider for faster service?
We did 14 pizzas last month in one go, and it took ages because we only had the one oven
@Pecan: What is your workflow when cooking 14 pizzas? do you prep one then cook, or do you prep few pizza and then cook? How many people working on this, one prep and one for cook? I think this will impact your decision making to buy or not to buy.
Also how do you find cooking pizza in the Arrosto, do you find it easy enough and don't burn any edges and get leopard effect crust with well cooked crispy base?
@huntabargain: One prepper, one cook. Can’t really prep them ahead of time as they will stick to the bench if left sitting there for too long. So they only get assembled while waiting for the oven to heat back up to temp.
I haven’t tried any other oven other than the Arrosto to be able to compare. It does the job though and I get great results with it, however a lot of your success will depend on your dough, imo.
@Pecan: I earlier bought Arrosto and used it for 3 month, then bought Koda 16 and sold the Arrosto, I found the Arrosto not easy to cook and you have to be very careful when cooking as edges can get charred. The Koda 16 is much easier to cook due to its larger size and thicker stone 15mm vs 10mm.
The RB has fixed stone 19mm thick with better insulation so heat recovery is much better than the Ooni's. I like the flame shape of the RB which is directed up and roll over the ceiling of the Oven. I believe the internal heigh of the RB is higher so could cook whole chicken and other meals too.
I reckon if you have regular pizza party often enough then buying RB would make sense espcially at this price and either keep both or sell the Arrosto if RB is enough.
@huntabargain: Thanks, yeah I considered the Koda 16 but it’s too deep to fit on my outdoor bench (I’m not interested in getting a different bench/table to accommodate it) and the much higher $$ makes it hard to justify buying. The heat retention in the thicker stone of the Roccbox is more important to me than the extra room.
@Pecan: I paid $775 for my Koda 16 delivered from Ebay deal, so was easy decision to make, specially the RB was OOS within 2 days when they selling for $639 last sale, so I snapped the Koda deal. Just FYI, the Koda 16 depth is shallower than the Arrosto, as I have SS table 600x750 and I had to place the Arrosto the long way, where as I place the Koda 16 the short way ie 600mm. I am sure if you buy the RB you will be more than happy with the result, as I seen amazing pics from users posting their pizzas either for home cook or commercial pop up business. So cant go wrong.
@huntabargain: I have to place the Arrosto on an angle on the bench, it triggers my ocd 🤣. That’sa great price for the koda 16 but I suspect they don’t get to that price very often. I’d be happy with the Roccbox, I think I’ll get one when the sale starts.
I also have an arrosto, but the plan is a bad idea considering they only take 2 minutes to cook. Gotta stop giving ourselves excuses to buy more or upgrade haha
True but I find you need to wait a few min between pizzas to allow the stone to heat back up before chucking in the next one.
Only you would know the answer to that I guess… You've made a good point as to why you would need to buy another oven, so why not? I just ask myself a quick checklist before I buy something: 1) do I need it? 2) is it a good price, and 3) is it a good quality product. If any questions answer "no" I don't buy it.
Number 1 is what I’m grappling with most
Three different answers, I’m still undecided lol
Is it worth spending $700 for slightly faster pizzas?
Is there something else you could spend that $700 that would make you happier?
something else you could spend that $700
Hmm only selfish type of purchases that would only benefit me, as opposed to the Roccbox which many people will receive benefit from.
I have the Arrosto as well, excellent pizza oven for the price. If you’re looking to cook pizzas faster, I think you’re better off with two Arrostos going side by side. They’re $349, so a big saving on the RB and you’d get the same outcome? YMMV
Yes technically I could but I don’t want two Corollas in my garage :D Roccbox should produce a better pizza anyway so I don’t mind upgrading to something better for the second oven
Any owners of the Dome here? Other than the obvious with only being able to cook a single pizza at a time, are there any other compromises with the Gozney dome over a traditional brick pizza oven?
You get the added bonus of the floor stone cracking and having to send it all the way back to the factory for warranty cause it's not a replaceable item.
Having said that, I think BBQ's Galore stocks them now, so warranty returns should be easier.
Heard that was an issue along with no way to seal up the opening and flames shooting out the front. Looks great though - if it performed as well as a brick oven i'd be 100% keen
I have the Dome and mainly use it with gas. It’s so easy to use and get great results every time.
What is the difference between gas and wood fired pizzas with the duel fuel option Dome?
Most people can’t tell the difference between the two. Pizza is generally cooked within 2 mins so there is not enough time to impart any wood flavour.
I have one for over 2 years. Honestly, dunno about the others, but it Roccbox was given to me by friends (15 of them lol) and it was the best thing. I not only cook at home, but I take it everywhere with me (camping trips, friends places, etc.) and still solid. I only have the gas attachment, but I don't feel the need to have the wood one.
Anyways, I thought about pulling the trigger on the Dome, but apart from pizza sizes I'm ok with the little fella Roccbox.
I hope it helps anyone thinking of buying.
Lol smart friends, sound like you got duped. Group buy you a pizza oven and you'll need to keep making pizza for them
You bet ya, and I told them that they never gave a gift where they actually could get the money back. At the end of the day it's a WIN-WIN situation, cause if I had bought myself I would have to cook the pizza anyways hahah.
why is this better than oven at 260C ? Im tempted to get one (Coles have one for $169 discounted and appears to be basically same)
It is like the Arrosto or the cheap one they sold at Coles, just with a slightly better build quality.
If I was going with a small pizza oven like this, I would probably look at the 16 inch Ooni one.
PS. I have an Arrosto, and went to an Alfa Nano.
Did you get Alfa Nano gas or woodfire? I just looked the woodfire version is $1990 and the gas is $3190, so not bad price compared to the Dome? If you buy the gas, can you also use woodfire? How do you find it?
I got the gas one. Costs a little more, but you have the convenience of turning it on and walking away.
The gas one doesn't have room to make a fire, but I reckon with a little bit of messing around you could almost convert one to accommodate both.
Personally I just like turning it on, and 40 minutes later it's ready to go without having to mess with getting a fire going.
So far so good. I am still learning myself.
I have been cooking pizza (only two), every Saturday night for about a year now.
Getting pretty good at it all I think.
Proof was when we went on holidays last week and thought we would get some pizzas from the local place (Hamilton Island).
I knew the answer, but I asked which were better, these or mine, and I was almost screamed at that mine were so much better.
Making your own pizza isn't going to be cheap, and you need to want to do it.
Make the dough, get the right tomatos, right cheese etc. It's a bit of work, but it's rewarding when it comes out good.
I also have spent a year just trying to perfect margarita pizzas. The wife likes those.
Every now and then I do a Prosciutto and Rocket one, but mostly margarita.
Napoli style pizza is cooked at around 400C base and 460C dome and cooks in around 60-90s. You can't replicate this in a conventional oven. If you like napoli style pizza, and want to make it at home, these kind of ovens are really your only option.
This is the current way I cook too, it seems my crust is drier and crispier (thank 400c overns) because it need to be there for longer for the inner dough to be cooked to the same degree. Also the bottom is not as well cooked as a 400c oven.
I have one, it was really fund for a few uses, but really think about it before you get one, its a real luxury.
I also have a roccbox and love it. Almost got a Koda 16 when they first arrived but cancelled and got the roccbox, no regrets. The roccbox has better insulation and stone (downside: weighs more) and better build quality, and I wouldn't want it to be larger (12" is a good size for pizza).
If you're not sure about whether a pizza oven is for you, I would say that to cook good pizza in one of these ovens will take some effort in researching and practicing pizza making (dough prep, stretching, launching, turning etc). Good dough requires 24h+ of fermentation ("rising time"), so you need to be a bit organised. However, you will get pizza better than most pizza places for much cheaper as a result, and I think it's fun, so worth it for me.
I just buy bases from aldi, spray with some olive oil and add toppings. I have done based by hand a few times and def does taste better, but I've had many people coming back over for the aldi ones, done over 30 in a row for a party where people added their own toppings.
Have you tried the pizza dough from Costco? 👌
From the freezer section? I've got a box in my freezer I've been meaning to try. The individual portions?
Can't been able to beat some AVPN places though so I'll still end up buying pizza…
So you cannot actually order it until it's in stock. What accessories are useful to get the price over the $700 to get the extra 5%? Peel, cover - stands look expensive?
It comes with launching peel, so best bet is turning peel or cover (if you need to cover it)
Where are you seeing the extra 5% off?
That’s a referral discount, I believe, if you use the referral codes at the top of this page.
That price is pushing the budget a bit too much for me. I was thinking of grabbing the ooni koda 12 next time there is a decent price on one (i think they go around 450 on sale?)
Is this worth the extra 200ish over a koda at the good prices they can be had for?
I don't think you would get Koda 12 for $450, may be cheapest would be close to $500, this RB comes with quality peel so should take that into account too. RB is better built with 19mm thick stone vs 10mm for Koda 12, built in thermometer, better insulation and rolling over flame and 5yr warranty.
Right you are, I must have misremembered. I went back though the prices and they are 500ish
$639, That's 80 dominos traditional range pizzas for me.
$639, That's 80 dominos traditional range pizzas for me.
So the break even point is 3 months? thats pretty good
you can make hundreds and thousands of gourmet pizzas much nicer than Domino pizza, the pizzas you pay over $20 at speciality pizza places.
Ooni Koda 12 or this?
Ooni vote for me
Gozney gets my vote
@ this price RB 100%
Bought one on black Friday sales. The pizzas that have come out have been better than any pizza place I’ve been to.
Weirdly uses a lot less gas than i would’ve thought. 8th run and still got a third left in the tank.
Takes 30 mins to warm to 400+‘c
Wait what, so we talking only 12 runs to fully deplete a 8.5kg bottle? I know it can be had cheaper (but not much for me locally unfortunately), but at $30 a swap at Bunnings that adds $2.50 a pop onto a pizza. Seems like a lot?
Genuine curiosity/question because that seems like a lot of gas use is all
Yeah, guess when you say it like that.
You can read the specification sheet here RB spec it states: Total nominal heat output for the gas burner: 4.2 kW (306 g/h) so for 8.5kg would last ~27hr
Yeah ok that is MUCH more what I was expecting. Ie, even assuming that 30 minute heat up time you’re talking 50+ pizzas. Versus the ~12 based on ozbargainlyf’s observations.
Not sure why original question begged as it seemed like a fair question to ask. Didn’t think to check for burner outputs. Just in my head thought it must be absolutely tearing through gas to reach those numbers.
@Yekul: Don't worry about people negging for asking valid question, it does not make sense for an 8.5kg bottle to last 12 cook time, not only for the cost of refill but also for inconvenience of running out while cooking and going to shop to refill. I have Koda 16 and it takes less than 30min to reach to 450c and when I use door for preheat it takes 15min.
@Yekul: Sorry I’ll clarify this as well. 12 batches of cooking not cooking 12 pizzas is what i meant. 30 mins heat up, 6-8 pizzas per session. Realistically oven is on for 1.5 hr or so at a time.
How big are the pizzas that come out of this? Tossing up between this and the dome
Max size around 11 inches. I had the roccbox and it was a great oven but I really wanted something bigger so I sold it and bought a dome. You really appreciate the extra room and less likely to burn the pizza. It does cost a lot more though.
I see many posts regarding cracked stone in the Dome? It would seem to be design flaw and the whole oven has to be sent back for warranty/replacement as the stone is not replaceable by the individual.
Anyone convert it to take natural gas?
Gozney don’t provide any help with it for whatever reason - regulations, presumably.
I have not seen many people converted to NG, but I guess some Gas fitter can convert it by replacing/drill the jet and with new hose with regulator.
Natural gas saves you money per use however you'll lose the portable aspect of the oven. The initial cost of the gas plumber conversion will be around $500. Plus natural gas maintenance will be more costly than the just replacing a gas bottle.
Thanks both.
I was tossing up between the RB & the Ooni Koda 16. Ended up going with the Koda 16 and am very happy with my decision..
I prefer larger pizza's and with the RB being 12" that was a big downside for me. The extra space inside of the Koda 16 is unreal (big help whilst learning), along with the L shaped flame.
There's also a possibility that the NG conversion may also finally come to the Koda 16 here in Aus (however not holding out too much hope).
Obviously not as portable as the RB, but it is still portable. Can highly recommend the Ooni Koda 16. I'd just wait for a 20%ish discount or purchase on eBay with coupons & discounted GC's.
Just called bbqs galore and they couldn't price match this offer
But Gozney RB offer not active yet? They might match it later on..
They are aware of the offer but won't match they also don't have stock
Looks like they are now offering the 20% off: https://www.barbequesgalore.com.au/p/gozney-roccbox-portable…
Could combine with current 10% off gift card offer from Prezzee for even more savings!
can you use multiple gift cards at checkout on BBQ galore?
Up to max of 5 gift cards can used, was just looking myself.
However, not sure if more than one gift card can be purchased through the Prezze offer… [Edit: you can get more than one, confirmed myself]
Cheers OP, finally nabbed one!
Accesories isnt included in the sale this time around :(
Grabbed one too with the cover (not discounted) and got the referral discount as well. Thanks!
which accessories are you talking about? I can still see the peel is included in the box, that's at least one accessory
edit: my bad, accessories aren't included in the sale. Got it.
Used the Roccbox last night at my mates place and it was great fun and the taste was amazing. Recommend grabbing a turning peel as it will help you early on and follow gozneys recipe for making dough and you cant go wrong with a lot of semolina so it doesn’t stick.
It appears to be OOS from Gozney site..
Just got mine delivered today :)
Enjoy!
Ooni VS Gozney Roccbox: Portable Pizza Oven Battle