Pizza! Pizza! Pizza!

Your pizzas are looking really great!

I use a similar method but with a dinner plate.
Thanks. They're tasting good too :)

I tried a dinner plate but the walls of the cake tin really helped forming a uniform rim/cornicione(?)
 
Thanks. They're tasting good too :)

I tried a dinner plate but the walls of the cake tin really helped forming a uniform rim/cornicione(?)
I'll give it a shot next time. Ideally I'd like to get to a point whereby I can work with the dough like a pro... but that takes lots of practice - a few pizzas every week or so is not enough. :)
 
I'll give it a shot next time. Ideally I'd like to get to a point whereby I can work with the dough like a pro... but that takes lots of practice - a few pizzas every week or so is not enough. :)
Fortunately, one day, everything just clicked.
 
I'd really like a RoccBox. The domes are overkill for me.

I emailed the local distributor.

Response: "We not doing the Roccbox. Reason being its been in the Gozney range for many years. Its a model they will EOL and it didn't make sense for us to open up a while new line in the factory for a model that will soon be discontinued.

The range we doing is

Dome
Arc XL
Arc"
 
I emailed the local distributor.

Response: "We not doing the Roccbox. Reason being its been in the Gozney range for many years. Its a model they will EOL and it didn't make sense for us to open up a while new line in the factory for a model that will soon be discontinued.

The range we doing is

Dome
Arc XL
Arc"
Pity - in that case I might cart one back from US/UK next year.
 
I'm looking at getting a braai-type pizza oven (Ooni is way out of budget).
Trying to understand the pros / cons between the one you put on top of coals vs the one you put below the coals.
Any views?

On top:
lifespace-premium-matt-black-charcoal-pizza-oven-123984.jpg
320-013-Premium-Pizza-Oven-lifestyle-1-min.png


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