Gozney Roccbox Portable Outdoor Pizza Oven - Includes Professional Grade Pizza Peel, Built-In Thermometer and Safe Touch Silicone Jacket - Propane Gas Fired, With Rolling Wood Flame - New Olive Green [Energy Class A]

I don't recall what 'convinced' me that I needed to get a pizza oven. Perhaps I'm a victim of subliminal advertising?!Anyway, after doing some research, reading various reviews, I settled on this one; the idea that I could start using 'predictable' gas and then 'upgrade' to wood - albeit with a separate wood-burner for around £100 swayed it - though I've not made the leap yet.I know I was onto a winner, because when I first talked about it, and then ordered it, my wife rolled her eyes (literally!), but now she's a convert.Nonetheless, there are a few - mostly good - caveats:- It does take some practice! Our first few pizzas were edible(ish), but looked like alien road-kill. I now use Jamie Oliver's wood-fired oven dough recipe. The big pluses are that it works for us, and it can be ready within a couple of hours (though I usually use around a half of it, freezing the rest - which is good for a few weeks). Many recipes seem to have a 24 hour/next-day lead-time. I will probably 'be brave' and try some other recipes, including sourdough at some point. The recipe provided with the oven may well work well - though it didn't for us. But that may be down to lack of experience on our part.- We ended up getting wooden peels to 'launch' the pizzas. Sprinkling fine semolina is almost certainly a mandatory 'lubricant'.- We also got a 7" 'turning' peel (I could find no size guidance for this, but 7" works well! ;o). Takes a little practice (there are many Youtube videos on this), but means that the pizza cooks even quicker - no cool-down whilst turning.- I make my own pizza sauce (see BBC Good Food recipe). Make it as thick as you reasonably can. This reduces soak-in - that may compromise the pizza's 'structural integrity', and you can always water it down, it you over-do it. Leftover can be frozen, or used as a rich pasta sauce. We have an 'emergency' tin of Mutti pizza sauce, in case we ever run out (not used since).- Don't overdo it with the toppings; less is more (mostly).- The supplied peel can be used for everything, but getting 'specialised' peels - see above - has made life easier. Again, this may be down to lack of experience on our part in the early days?- The Biggest Problem(sm), is that we can't now be in a supermarket and fancy a quick & easy pizza-meal! :o)But apart from that, it's been great!

Don't need the coal adapter! Got the gas one too and that's all we've ended up using.The dial has fogged up, but it's still readable.Pizzas are so good out of it and it's easy to control the temp with gas. Gets incredibly hot.Perfect size - can put it away if needed or even take it to over peoples houses.

Really well put together, this pizza oven functions perfectly and is easy to maintain, store and use time and again. Clear instructions, excellent accessories. The ‘skin’ means less likelihood of heat injuries or accidents. Inbuilt heat gauge (no need for a separate one) … we love it.

Lovely pizza ovenEasy to set up and built to a high standard

Love this product. Aesthetically it is very pleasing. Gas is so much less faffy than wood and the difference in taste is negligible. Not especially portable; yes the legs fold but it weighs a ton. I’m a big girl (5’10”) and I would struggle to carry it very far. Like any pizza oven it is a learning curve to get it spot on but once you’ve got the right dough this oven is easy to use. The trick is the right dough and a bit of dry semolina on the peel.

So, my first outing saw me slide the topping off the base into the oven. Not good! as you can’t clean up until it cools down. Even then the stone is fixed in place so you can’t take it out to clean. And that is its strong point. The stone is thick and holds temp no matter how many pizzas you cook. It just rock on and on.Overall, I like it a lot. Takes about 30 mins to reach temp then stays there no matter what. Pricy but worth it in the long run.

Best on the market? Yeah I'd say so. It's expensive for a reason

Had this for about three years and although the materials are good it still burns the pizza at the back of the oven near to the flame.