As described. This seems to be a standard 20% off Roccbox sale with Dome included in sale with 10% off.
I just hit purchase on a Roccbox signature edition in black. Looks good. Great reviews online. Seems to be free shipping Australia wide but co firm at checkout.
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.
I’m on their mailing list. I got an email a while ago warning of and explaining the new price rises about a month before everything went up.
The gozney dome S1 was not included on that list and the price increase happened I believe earlier then the email. Have a check.
I wanted to get a Roccbox or an Ooni this time last year when the “sales” were on but couldn’t get I past the financial manager. Anyway, got one of these as a compromise https://www.bunnings.com.au/jumbuck-portable-pizza-oven_p043…
Honestly wasn’t expecting much but after a year with pretty much weekly use I cannot fault it. It is probably more wasteful on gas than the designer brands and the stone is slightly thinner so won’t retain heat for as long (I.e need to allow heating time between pizzas). Perfect for 2-3 pizzas on a Friday night. Give it 15mins to heat up and it’s good to go,
It includes a good quality peel, carry bag and cutter. It was a bargain at $200 when I got it, now is $177 which is an absolute steel. Get in while you can.
Pulled the trigger based on your recommendation. thanks very much. All the reviews look great.
Congrats, glad I could help. Now welcome to the world of dough chemistry. My starter guide is as follows:
Download PizzApp, this makes calculations easy. Yeast is relative to proving time not just flour and water (shorter prooving = less yeast )
Get on YouTube and watch some of the roccbox pizza dough guides.
Get a digital scale that reads to 0.1g - you need this for yeast and salt ( there are cheapies on Amazon)
Get a turning peel (again Amazon) with the flame being at the back of the oven you will want to turn your pizza 90deg every 30 sec.
Caputos 00 pizza flour is the best (specialty shops) but the Cole’s and woolies stuff is fine also, just make sure it’s 00 pizza flour
Also, have the heat up full blast for warm up but turn the flame down to minimum once you launch the pizza, otherwise you will burn the toppings.
I’m no expert but if I knew the above at the start it would have saved me 2 months of average burnt pizza
@Rkel403 Sorry I just saw this :-). thanks for the tips. I did manage to borrow a mates Roocobox for a month a while ago where I went down the rabbit hole on youtube :-). The turning peel is something I forgot though so thx for the heads up. I normally follow Johnny Di Franesco recipe of 1kg 00 flour, 2g of fresh yeast, 600ml of water and 30g of salt. Tinkering with the measurements a bit. Anyway, the jumpbuck came over a week ago and the pizzas are great. thx again for the recommendation.
It does make me a little bitter they bumped up the price of the DOME S1 without any notice and after the "sale" its still 250 above the original price.