Gozney Roccbox Pizza Oven $639 Delivered @ Barbeques Galore

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Barbeques Galore

• 

  darkkito on 30/04/2024 - 13:55

  +1

  hopefully the gozney arc xl goes on sale soon, starting to really outgrow the spotlight pizza oven (which was a fantastic purchase btw)

  • 

    Cheaplikethebird on 30/04/2024 - 14:16

    Bunnings has a 16" Ooni clone for $699 = https://www.bunnings.com.au/cozze-17-inch-gas-pizza-oven_p04…

  • 

    rice23 on 30/04/2024 - 14:44

    when is this sale and is it through Gozney or bbq Galore?

    • 

      huntabargain on 30/04/2024 - 15:38

      +1

      Big demand world wide and limited supply for the arc xl, don't expect any discount any time soon..

  • 

    Arsenal on 30/04/2024 - 14:57

    The Arc XL looks like a good bit of kit. Have had the Dome since launch and it is brilliant but a bit overkill for what we use it for.

    • 

      darkkito on 30/04/2024 - 15:01

      Definitely, initially I was looking at the Dome S1 since i'll be only using gas but considering the arc XL is nearly half its price and the dome actually takes longer to heat up due to its bigger thermal mass and I don't plan to bake any bread of sort, the features of the dome wasn't as appealing apart from the looks!

      • 

        Gonltruck on 30/04/2024 - 15:22

        +1

        Another dome user checking in. If you only want gas definitely go Arc XL. Even if you did want to cook bread with extra thermal mass, you wouldn't want the Dome S1 since the gas can't get low enough. In my experience you need some wood/charcoal mix in a proper Dome to get low and consistent enough temps for bread.

        • 

          darkkito on 30/04/2024 - 15:37

          @Gonltruck: exactly, apart from its looks I don't believe there are any features that would be "better" to make pizzas in the dome if not worse if only using in a home setting and not professional setting

          • 

            darkkito on 30/04/2024 - 15:40

            @darkkito: On a side note, what is everyone using for INDIVIDUAL pizza dough proofing containers?

            I'm using some decor glass ones atm but even with heavy oiling they seemed to be sticking to the bottom and the red decor plastics seems to be better but its too deep for my preference.

            I have figured roughly 700-800ml is perfect for 280gram dough with hydration levels anywhere from 65 to 75% but still haven't managed to find a container thats prefect for pizza dough proofing.

            • 

              Gonltruck on 30/04/2024 - 15:54

              @darkkito: My partner got us some of the babadoh ones off Amazon. Expensive but she likes them. For bulk quantities I still prefer a big proofing box but she finds it annoying for finding space in the fridge

            • 

              hhuy837 on 30/04/2024 - 16:03

              @darkkito: @darkkito what I found extremely helpful was to use something that looks like a putty spatula and semolina/flour (whatever your choice maybe). Scrape the underside with the semolina and it'll come out without too much issue. There isn't need for too much oil this way.

• 

  [Deactivated] on 30/04/2024 - 14:00

  +1

  How do these compare to the Ooni?

  • 

    tony2shanks on 30/04/2024 - 17:34

    +1

    Both very good, whatever is on sale

• 

  pizzaguy on 30/04/2024 - 14:09

  This looks like a decent quality, includes pizza peel, which would normally be at least $50. That peel is different to the aforementioned turning peel which is sold separately.

  The stone is (WxD) 310x340 mm, which means it's 18" (huge!), but it doesn't seem to be removable for cleaning, which might be a pain. Can someone confirm?

  • 

    WillisAU on 30/04/2024 - 14:35

    310mm x 340mm is like, 12 x 13 inch. 18 inch would be 450mm

    I dont think the stone comes out quite as easy as an ooni

    • 

      pizzaguy on 30/04/2024 - 15:01

      My bad, I calculated the diagonal as if it was a TV.

      So it's smallish and not easy to remove.

  • 

    Gonltruck on 30/04/2024 - 14:54

    +1

    Never heard of anyone removing a stone to clean. Turn it to 500 degrees and it goes pyrolytic. If anything all advice is to avoid water on stones to prevent any chance of cracking.

    • 

      pizzaguy on 30/04/2024 - 15:06

      Well, on my side, the whole two other people who bake pizzas remove theirs for easy cleaning. Because it's as easy as pulling it out in Hizo.

      And if you can't remove it, you need to do what you said.

      • 

        butter on 30/04/2024 - 15:08

        +1

        Mine gets clean just by doing what Gonltruck mentioned.

    • 

      WillisAU on 30/04/2024 - 15:30

      +1

      I flip the stone in my ooni, and find the underside clean from the high heat. Do this every few cooks, not every time

• 

  butter on 30/04/2024 - 15:06

  +1

  Single best investment I've made. I love mine

• 

  huntabargain on 30/04/2024 - 15:34

  Ooni Koda 2 Max at 24" coming soon $1499

  • 

    pizzaguy on 30/04/2024 - 16:32

    https://au.ooni.com/pages/explore-koda-2-max

    When I see this marketing:

    Dual-zone Cooking
    Two independent cooking zones offer ultimate versatility in terms of what you can cook.

    what comes to my mind is that at that price I could have two separate 14" ovens that are truly independent ("in terms of what you can cook" and in any other terms) and keep $800-1000 in my pocket.

    I love the side burners and the glass awning though.

• 

  Jac33au on 15/05/2024 - 14:35

  I got one of these at full price but have no regrets. We love it and have had many pizza nights