In the previous issue, I visited The Stove Yard and while exploring their offerings, I was particularly drawn to their selection of pizza ovens. One standout brand they carry is Gozney, which pledges to “change the way the world cooks outdoors.” Intrigued by such a daring proclamation, I felt compelled to try them out for myself.
Gozney offers three primary models of pizza ovens, and I started with the entry-level Roccbox. Although it’s the starter option in their line-up, it’s far from simplistic. Gozney describes the Roccbox as a “restaurant quality portable pizza oven.” As an avid pizza aficionado, I was eager to see if it lived up to these claims.
I’ve always dreamed of crafting high-quality pizzas at home; the ones from a conventional oven just never did the trick for me. The allure of achieving that artisanal, crispy, and bubbly crust with a naan-like texture right in my own home was simply irresistible!
Picking up the Roccbox from The Stove Yard, located in the Manor Lane Industrial Estate, was a breeze. It fit perfectly in the boot of our compact car. We also picked up some essentials to enhance our pizza-making adventure, including a large pizza cutter and a Turning Peel. The oven itself comes equipped with a professional-grade pizza peel (a large paddle) and a detachable gas burner.
True to the brand’s claim, the Roccbox was ready to use right out of the box. Upon returning home, we effortlessly unpacked and set it up on a table in our garden. It was as simple as connecting it to the Harris gas bottle we had bought from Sam Dales in the village. Reaching the desired temperature was quick, giving us ample time to prepare our toppings.
For the dough, I initially opted for a pre-made variety from Bradwalls Bakery. They offer a convenient package of two frozen dough balls, which require about four hours to thaw at room temperature and then an additional 40 minutes to proof in the oven at 40 degrees Celsius. On our second go, my husband decided to try making our dough in our bread maker. Although both options had their merits, I found a distinct preference for the convenience and quality of Bradwalls’ dough.
For the toppings, my husband whipped up a homemade sauce, and we arranged a variety of our favourite ingredients for everyone to customise their pizzas. This turned into a delightful activity; my son enthusiastically piled on an excessive amount of cheese and ham, while I opted for a more adventurous approach, topping my pizza with an egg just before sliding it into the oven.
As we each placed our creations into the Roccbox, we watched in eager anticipation. The cheese began to melt and bubble beautifully, and the crusts turned deliciously crispy. The turning peel proved essential for evenly cooking the pizzas, and the overall cooking process was impressively quick.
Pizza Sauce Recipe
Ingredients
2 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 tin chopped tomatoes
3 tbsp tomato purée
1 bay leaf
2 tbsp dried oregano
2 tsp brown sugar
1 small bunch basil, finely chopped
Method
Heat the olive oil in a saucepan over a low heat, then add the onion along with a generous pinch of salt. Fry gently until the onion has softened and is turning translucent.
Add the garlic and fry for a further min.
Add the purée, tin chopped tomatoes along with the bay leaf, oregano and sugar. Bring to the boil and lower the heat. Simmer, uncovered, for 30-35 mins or until thickened and reduced.
Taste, season with a little salt (if needed) and pepper.
Tips
For a really smooth sauce, blitz with a stick blender, otherwise leave as is
The sauce can be kept in the fridge for 5 days or keep in the freezer for longer
When topping pizzas, less is more and allows for even cooking
Semolina is a must for rolling pizza dough, add it to to your store cupboard essentials
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