Has been out of stock for the last month or so but is now available with free turning peel and cover. Looks like it is only very rarely on special.
Free Turning Peel and Cover (Worth $158) with Purchase of Gozney Portable Roccbox Pizza Oven $799 Delivered @ Gozney
510
tazzadoro on 09/02/2022 - 07:52 au.gozney.com (3921 clicks)
Last edited 09/02/2022 - 10:58 by 1 other user
Last edited 09/02/2022 - 10:58 by 1 other user
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Are you prepared to pay a minimum $2000?
Lol. $3k over RRP and it's used….
Was interested a few months ago, until it sold out with no ETA.. then Coles Monro came along for $99 and couldn't be happier :)
Couldn’t get my hands on the Monro :(
I ended up getting a Big W model for $179. It's decent, not amazing. I feel like it could stand to get a lot hotter! Probably only got to around 250deg max
If it can only get up to 250degrees, then wouldn't that be like cooking it in a kitchen oven with a pizza stone?
Monro was an absolute winner, great value for money
Pretty much identical to the Ooni Koda 12. Love mine. Superb results after a bit of a learning curve. These are pretty simple devices with big profit margins, surprised there aren't more replicas around to be honest.
I missed out on the Monro. I assume it is a generic knockoff that gets rebranded, so if anyone has seen it under a different name I would be interested.
I saw it on Amazon US under a different name but I can't recall what it was
That was a tricky one to get! is it still available anywhere?
wow, really feel like pulling the trigger!! and buying.
still so expensive for just making pizzas … I'd love one and happy to spend $200-300 but not $800, thats crazy unless you use it few times every week. I love pizza but not that much.
prosumer coffee machine owner enters the chat
I reckon the people with those machines are using them multiple times a week and probably every day. If they were legitimately buying a cup or 2 a day, the work from home would allow them to break even pretty soon
A large coffee in Axil earlier today cost me $5.30, which is outrageous. There are 237 working days this year so I would spend a minimum of $1,256 easy, more if I had a long day. It makes sense to go for a good coffee machine eventually - my only worry is the time it takes in the morning.
@jaygee: Yeah the numbers definitely are in favour for the coffee machine! Not only the price, but the guarantee it will be exactly the way you like it each time instead of playing lucky dip with getting the favourite barista haha
@jaygee: Given the cost of labour & product, it's actually very reasonable for specialty coffee, at least if you want the farmers getting paid a living wage.
If quality of coffee, milk & technique, let alone supply chain conditions, isn't important to you, then go to 7-11@dsgfh: I say outrageous because only 1 year ago a large coffee was around $4.50. I don't believe calling a nearly 20% increase in a year 'outrageous' is an overeaction, that doesn't mean i'm shitting on Axil or other coffee shops, theyve done it tough recently, especially in Melbourne. My wage hasn't gone up 20% mind you (doubt farmers are getting paid 20% more as well), from a financial point it hurts more today than a year ago.
My actual point being is with how it's starting to make more sense financially to get a proper cofffee setup. Hope that makes sense, rather than trying to be condescending with 7/11 comments.
@jaygee: It takes me about 3 minutes to make the coffee. Other unrelated things can also only be 3 minutes…. ;)
Yep I am very careful with how I spend my money, but a good coffee machine is a worthy investment. Spent 3k on a Profitec 500, used everyday, no regrets.
It’s about 27 pizzas to recoup the costs ($30 for a premium, wood fired pizza in my area)
not to be pedantic but this isnt a replicator that just creates pizza from thing air.
you need to factor in cost of ingredients when considering a break even point. +/- opportunity cost of other elements in buying vs creating.
I guess it depends on how you look at it?
I bought an Ooni at the start of last year, made pizza maybe once a month, on average 12 pizzas each time (with friends and family) so I've sort of 'made my money back' but I see it as a hobby rather than a necessity. I still go out to eat pizza but I now try to figure out how to up my pizza game and see what the restaurants are doing differently.
Any chance you could share your dough recipe for the ooni please? I purchased one prior to Christmas but have had a couple of bad pizza experiences (dough keeps sticking to peel).
I dust my peel with semolina flour - made a HUGE difference to ease of sliding the pizza off into the oven. The semolina flour is much coarser, and the pizza just rolls off like its on marbles… :-)
@CGradeCyclist: The problem using semolina is that you will get a bitter taste on the crust from the burnt semolina.
@Master Haggler: I've never had that problem. It's just a light dusting, and I haven't found it sticks to the pizza base.
Its important tho to clean the stone afterwards, as I've read reports that if you don't the first pizza of the next batch cops some of that burnt semolina from the previous cook & tastes bitter.
@Master Haggler: Yes indeed and it catches fire easily. Trick is to just use a little bit of semolina mixed with flour.
@nubzy: I don't use semolina at all. Just a light dust with flour. Once on the peel a quick check to see if it moves freely then in it goes.
this one is not gas
yeah, thanks for the link but I would like a gas one … its a fair bit of work using wood and cleaning up is pain too… you do get perhaps better flavour though.
I also dont see how can you get it to 500C with just few pieces of wood?
Impulsive purchase for the year.. done!
it's only feb, i'm sure there will be more!
I really hope not haha
My cousins friends girlfriend had a pizza oven outdoors. It was about 800 degrees once warmed up. Is 500 enough??
Was that 800 degrees Fahrenheit? 500 degrees Celsius is as hot as any pizza style requires. 800 degrees Celsius is excessive.
800C. I tried a pizza without cheese (some of us are scared of too much fat) and the salad leaves on it caught on fire within 5 seconds. :)
If my pizza isn't covered with burning salad, then I don't want it!!!!111
@fivespice: BUHAHA! Yer. I broke the number one pizza tenet. One hath be heart disease on thy bread.
I deserve to burn in pizza hell.
Salad leaves on pizza, ewwww.
Your cousin's friends girlfriend was probably American. You wouldn't cook a pizza at 800C, more likely 800F.
I cook pizzas at 800K
A user of fine taste.
Nice roast. Very nice.
This doesn't come with the wood burner. Personally I prefer the wood fired taste. Curiously, why would you choose this over an Ooni Frya which can be had for around the same price or less.
From the research I did, the wood burner attachment is harder to use (have to regularly feed small chunks of wood into it, and difficult to maintain a consistent temperature) and the fact that you're typically only cooking for around 60 seconds gives it very little chance of imparting any 'wood fired' flavour.
I have the Fyra and happy with it for most the part.
Im not sure if the Roccbox is worth the extra money, but it is very well constructed, has a ton more insulation to the point where you can touch the outside of it while running at 500c.
Same! Been using our Monro every week. Have almost nailed my dough making routine, and super-happy with the results from the oven. If these ever get restocked, I'd encourage anyone interested in a pizza oven to jump on them straight away! :-)
I've had one for 2 years. Best purchase I've made. I use it for searing steal, cooking teriyaki salmon, wings, brocolini drizzled in olive oil, the list goes on.
Can this be used inside the house or mainly outside?
From Roccbox…
Roccbox is an outdoors only certified product so we are unable to advise on its use indoors.MAkes sense thanks!
Got a Roccbox a few years ago. Great pizza oven. if you dont mind the weight it's essentially portable, have taken to the park and it's brilliant.
Can't decide between the ooni and the roccbox. Thoughts?
Same here. From what I gather the Roccbox holds heat longer and it's better built.
I vote for knockoff Ooni, but if you can't find one then the Roccbox seems like a better product to me. Well built and looks better.
Which knockoff ooni?
Must be the Coles one. But reviews show it doesn't heat the stone up enough and only gets to 300degs and I haven't seen it at my local Coles.
@Master Haggler: Yep, that's one reason why I didn't go for it. I have a wood fired built in and the time it takes and the amount of wood required puts me off making pizza more so looking for a gas. The wood gets up to 450-500 even but takes 1hr to get there and half a bag of wood so it becomes a costly and timely cook
@EnergicAU: I also have a wood fired oven. Mine is the maximus which is a small oven compared to yours. Takes about half hour to heat up and cooks a good pizza but I am also looking at the convenience of gas.
@EnergicAU: Reviews are wrong. It does heat up. I thought the same at first, but now I am cranking restaurant quality pizzas every time. People have the same complaints about Ooni Koda 12 if you look online, but once you learn how to use it properly you will find it works very well. All trial and error.
@nubzy: Could you confirm how long you cook your pizzas for in your oven nubzy and also what temperature the pizza stone is with an infrared. Also did you have any photos of the bottom of the pizza for reference?
Don't get me wrong, a good pizza can be cooked at 300degs, but I'm used to cooking then for less than a few minutes in a proper wood fired oven and looking for something similar but gas. Was looking at the Koda 16 but this roccbox is tempting
@EnergicAU: I did the IR measurement when I first got it but I forgot the reading. All I know is that after a bit of a learning curve + dough experimentation it cranks out quality pizzas in less than 2 minutes which is good enough for me. I am now making better pizzas than my local Italian pizzeria. Turning down the flame once you launch helps, but if you turn the pizza often enough you can get good results with full flame. Also some people recommend pressing the peel up against the opening to trap the heat in whilst the pizza is cooking. Just experiment and you will find what works.
@nubzy: I think it was a lottery with the Coles oven. Mine definitely didn’t get up to temperature no what what I did.
The Coles pizza oven for ~$200 was a steal.
Already made 30+ pizzas since Christmas. Christmas with friends was 8 pizzas, family christmas was 8 and then a bunch for just the fam. Already made my money back and it's such a fun, social cooking device.
So much better than even our local pizza place. You really appreciate just a neapolitan when you make it with fresh ingredients and eat it straight out of the oven.
Just beware there is definitely a learning curve with dough (particularly with stretching and launching). It took me about 6 pizzas to really nail it and now I can do it without any thought.
Delivery on this was very quick, ordered Saturday, received today!
Anyone still waiting for shipping notification? Ordered on 10th.
Hmm I'd contact them, I ordered on 12th, received 16th. I didn't get the shipping notification until 15th.
I am still waiting for mine too, ordered on the 9th.
I have sent them an email to see what is happening…
Yeah, something is definitely up.
I received my tracking number last week and the last status update is for the 11/2 (Your shipment data is lodged).
I had a reply from Gozney and they said it had been shipped and gave me a tracking number.
Oddly though my order still does not mention it has been shipped and I can't get the tracking number to work on the TNT website.
Will just wait I suppose!
Careful using a credit card when paying for this. You will get stung a international transaction fee! Better to use Paypal.
I'm still waiting on when I can buy a Dome :(