Thanks for the great videos. Appreciate your efforts in showing off these accessories. This seems like a great add on to even out the heat.

@HarplandProductions

2 жыл бұрын

Thank you very much, I appreciate it! Yes, i keep mine in my Roccbox all the time, i also love their R5 shelf! kzread.info/dash/bejne/jHd4p7pshMqxaLw.html

Yea buddy! I love my flame tamer is awesome! Holds the temperature great and a few turns and done :) Nu2U awesome company and thanks Matt! When you review a product I want to buy it after , thanks for helping me with my business !!!!

@HarplandProductions

2 жыл бұрын

Rocco, thank you buddy for watching and all of the support! Always glad to help!

Very impressive. The best looking pizzas I’ve seen in all the videos I’ve watched. You seem to have a lot of skills working the pizzas in the oven. I’m on the fence with the ooni karu and the roccbox and I’m leaning more roccbox every video I watch. Your setup here is what I would like to have i think. I hope you keep making videos so I can learn a thing or two

@HarplandProductions

2 жыл бұрын

Hey Lucas, thank you so much for watching and the positive feedback, greatly appreciate it! Are you talking about the new Karu 16? If i were you I would go with the roccbox unless you only want to make NYC style pizzas. The roccbox is better insulated and a better stone and doesn’t need a door to maintain heat and it’s a few hundred dollars cheaper. Then after you use it for a while and you want something bigger then you could consider something like the Dome!

Dude, great vid: keep them coming. Like you I’ve got the Roccbox (which I flew to Japan), and my Dome is supposed to be on the truck this week. Your insight is quite helpful!

@HarplandProductions

2 жыл бұрын

Thanks so much for watching and congratulations on the Dome! Happy thanksgiving 🦃 keep me posted once you have your new oven! I would take your time curing the oven, I don’t think the instructions are adequate I would spend at least one whole day curing it at low temperatures especially if it’s rainy and or humid

Definitely looks like a great product . What a great looking pizza . Great video . Thanks for making it . 👍🔥 .

@HarplandProductions

2 жыл бұрын

Thanks for watching Dave!

Ioved it! Thank you. I have been using it and I ditto all that you said. In some Facebook groups, people have been looking down on it saying just use the pizza peel more often and don’t see a need for one. idc! I love it though!

@HarplandProductions

2 жыл бұрын

Thanks for watching David, I agree, you don’t need it but it does make better pizzas 🍕

Stumbled across your channel today and have subscribed and watched a ton of your videos already. Great setup, great content and great presentation style - good work! I noticed a comment from you on one of your earlier videos where you said that it was about time you posted a new video showing your dough recipe/method - I agree; many of us would like to see that. There’s a limitless number of variations from thousands of different pizza makers on a thousand different setups so it’s all a little complicated and overwhelming trying to find one that is simple and works well. You seem to have done that. So, as a Roccbox user (we’re waiting for the Dome to launch here in Canada) it would be good to know your current go-to dough recipe. Hope you might see this and be able to bring us up to date.

@HarplandProductions

2 жыл бұрын

Thank you very much for watching and I greatly appreciate you taking the time to comment! I will absolutely do a new video with my go to dough recipe! I agree, there are so many variables that it can be a bit overwhelming! Will work on that one!

Thank you so.much for all of these videos, they have really helped with making decisions for a family bakery that has a mobile pizza service for markets and events...Chris

@HarplandProductions

Жыл бұрын

Thanks so much for letting me know Chis, greatly appreciate you taking the time to watch and comment!

Audio is great, thanks for the cool video :)

@HarplandProductions

2 жыл бұрын

Awesome, thank you!

Thank you for the video. Great info

@HarplandProductions

2 жыл бұрын

Glad it was helpful! Thanks for Watching Michael!

Awesome video dude👌🏽

@HarplandProductions

6 ай бұрын

Glad you liked it! thanks for watching!

Great video. Take one and two pretty funny 😄 Fantastic pizza. I will check out your biga recipe now. Thanks for the video

@HarplandProductions

2 жыл бұрын

Thanks so much for your continued support and watching these videos, greatly appriciate it Rosaria!

Wow I've been watching your videos you gotten extremely good good job amazing

@HarplandProductions

2 жыл бұрын

That made my day, thanks so much for watching and letting me know Quentin!

I bought the Flame Tamer back in August and I kept it in my Roccbox as a permanent accessory :) I love it. I like the NY style pizza more then Napolitano pizza and I use it at 750F. It gives me few black spots but very even cooking and great crunch! I would agree that if you are doing the Napolitano pizza you don't need it but it helps. For me it was what made me keep the Roccbox because without it I could not get that crispy crust without completely burning the pizza. Otherwise I would have sold it. Like someone posted. He lived in Naples and never saw a pizza that close to the fire so this really helps to make a great pizza Thanks!

@HarplandProductions

2 жыл бұрын

I agree, i keep mine in my roccbox full time. With the Dome i don't have to worry because i can move the pizza around a lot more! Appreciate you watching and commenting!

@georgepagakis9854

2 жыл бұрын

@@HarplandProductions If I had the space I would get the dome. Regardless Roccbox and diffuser go hand in hand :)

@berbeque

2 жыл бұрын

i LOVE NEW YORK STYLE pIZZA AND GOT THE FLAME TAMER ALSO. BUT I BURN THE CRUST WITH TO MUCH SEMOLINA AND BENCH FLOUR. LOL WHAT SYOUR SECRET

@georgepagakis9854

2 жыл бұрын

@@berbeque Depending on the amount of heat you put out you have to adjust the hydration of the dough. Wood fire like Neapolitan is 55-60% hydration at over 900F. So if you have the roccbox with hydration that is more then 65% you are probably burning the dough because the dough has to much water. I never have a problem burning the bottom because I only put the dough ball into the semolina generously before I stretch the dough. Then I toss most of it out by lifting the dough in the air. Once you put the toppings and sauce, Sprinkle a pinch of semolina on the Gozney Pizza peel and then pinch the pizza and slide the peel underneath. Move it back and forth and tap underneath the peel and that will pretty much remove all the semolina. I never use any white flour to stretch my dough balls that burns. The diffuser helps give you an even temperature but if you are hydrating your dough at 70% and hitting it with temps over 550F then that would be your problem. If you use the Roccbox at 550F when you cook the pizza lower the flame to low this way you cook it for 5-6 minutes without burning the top. Once you cook the pizza clean the rock surface and get rid of any burned flour otherwise it will transfer to your next pizza. Hope that helps

@jelly8594

2 жыл бұрын

@@georgepagakis9854 550F (+Grill) 70% in 5-6 minutes is what I do in my home oven. If 70% is a problem for the Roccbox (or any decent pizza oven), and I have to tame it down to 5-6 minutes or use less hydration what's the point of spending 500$ and the shield when I have an oven in the kitchen? If I bake it with 70% in my oven for a longer time, or use 60% and faster, the outcome should be almost identical.

Thanks for your insight

@HarplandProductions

2 жыл бұрын

Glad it was helpful!

@kindolgentleman3109

2 жыл бұрын

@@HarplandProductions Yes! Have a great day!

Thanks man is use very useful 👍

@HarplandProductions

2 жыл бұрын

Glad to hear that! Thanks for watching!

First time coming across the flame tamer, thanks for posting. Not sure if I missed this but did you have the flame at full gas? I would have expected a little more char from the flame going over the top at full heat. Thanks.

@HarplandProductions

2 жыл бұрын

Thanks for watching! I usually keep my roccbox on high heat for the entire time, after a few pizza's i will sometimes turn it down if the oven gets up to the 1,000F mark but other than that, full flame

All looks great! Researching to buy our own set-up. Interested in your dough board. Where did you snag that?

@HarplandProductions

Жыл бұрын

Thanks for watching Harvey, i made that one out of untreated pine planks

Looks delicious

@HarplandProductions

2 жыл бұрын

Thank you Jim, it was 😋

I enjoy your videos, thanks! Can you tell me if you have a video on how to build your wooden table cutting-board type overlay that goes on top of your bench? I'm talking about the pine looking one that has sides and a lip on front to keep it in position. It looks interesting and I could use one. I'm not sure if you made it or purchased it somewhere. Thanks!

@HarplandProductions

2 жыл бұрын

Hello Cheyenne, Thanks so much for watching! I made that dough board, i do have a video of me making it but i just went back and watched again and realized it was the first version before i added the sides and the front edge. to mount those i just pre drilled the holes and attached them from the bottom so they were hidden from view.kzread.info/dash/bejne/emSCrNRwmK3cc5c.html

Another great video and thanks for the links. We’re also in Austin. We should try to get some sort of Gozney meet up here. Would be cool to connect with other Dome/Roccbox lovers.

@HarplandProductions

2 жыл бұрын

That would be cool! Thanks so much for watching, always nice to hear from other local people!

Just order thru link ! Thanks

I'd asked about this on the Gozney Facebook community a few weeks ago. I was very clear when I asked that I don't have an issue with burning the crust, never have. I just wanted something that might buy me some extra time so I could prepare the next pizza rather than babysit the pizza. A lot of people clearly didn't read my question very carefully as they were suggesting I just practice if I'm having issues burning the crust. One guy told me the only way to cook is high heat next to the flame and this was cheating and not Neapolitan... I was born in and lived in Naples Italy many years, and in Naples they don't put the pizzas that close to the fire. LOL. That's why I asked you a few weeks ago, as I knew you had a few of their products. Thanks for doing the video!

@HarplandProductions

2 жыл бұрын

Thanks so much for watching and supporting my channel, I greatly appriciate it! Stay tuned i am planning on giving one away sometime in the next couple of weeks!

@georgepagakis9854

2 жыл бұрын

Hey man! I am totally on your side. I have the Roccbox and I hated burning the crust. I got that diffuser thanks to our buddy from this channel that uses their products. Actually NU2U suggested I buy it. I love it, I can cook any style pizza with it now because it really diffuses all that fire that was aimed to the crust. I Don't get why Gozney hasn't adapted the diffuser or sell it separately as an option., I think they are trying maximize as much profit as they can because its a cool oven and many people get great results with it. I also think that most people don't really know how to make pizza but they are sure eager to sell you wrong info LOL. KZread and facebook is full of liars :) Kalisou mera!

@HarplandProductions

2 жыл бұрын

Thanks for watching George, greatly appreciate it 😎👍🏼

@ElGrecoDaGeek

2 жыл бұрын

@@HarplandProductions I came back to watch your video again. Have I missed the giveaway?

@ElGrecoDaGeek

2 жыл бұрын

@@HarplandProductions Were you still doing the give-away? I hadn't seen anything as of yet.

Any trick for getting the middle of the pizza cooked more thoroughly? And how to handle the burnt flour on the stone when doing multiple pizzas?

@HarplandProductions

2 жыл бұрын

Hello Megan, thank you very much for watching and commenting, i greatly appriciate it! Regarding the middle, there are a few variables for this one. Traditional Neapolitan pizza will be pretty soft in the middle compared to other styles of pizza but to assure that the bottom and middle are cooked correct correctly you have to make sure the the middle of the pizza stone is up to heat, I like to get my stone to 850 degrees F. or around 450 C and the best way to assure the stone is at temp is to use a digital laser thermometer (I will put the link to the one i have below) if the stone temp is below that the top and crust will cook and start burning way before the bottom and middle are done. I typically warm up my oven and leave it cranked on high heat for at least 45 min, for me the hotter the better. Regarding, how to remove the flour on the stone while cooking multiple pizzas. 1. Make sure your using semolina and not regular flour on your dough board / surface to stretch your pizza, and then when you load your pizza on to your launching / placement peel shake excess off (it's heavier than regular flour so falls off easier) 2. Before i put a pizza in the oven i always use the Launch / placement peel that comes with the roccbox to scrape the stone off first, the front edge of the peel is perfect for scraping / cleaning the stone (just push excess flour to the back before each pizza). Hopefully that helps MASTERCOOL (52224-A-SP Gray Infrared Thermometer with Laser amzn.to/3qIhcfn

Hey a little off topic, but did you build that wood prep tray? Just wondering as I would love to get one!

@HarplandProductions

9 ай бұрын

Hello Todd, I actually made that one because I couldn’t find exactly what I wanted so I just build it. The same company who makes the pizza party ovens that I have make a stainless steel one. Here’s the link. Use my code harpland10 to save some money if you decide to order it. www.pizzapartyshop.com/en/extra/pastry-board-stainless-steel-cutting-board-pizza-dough-stainless-steel.html

You going to do the Biscotto stone in your Roccbox? I'd love to get your take on that upgrade for RB, looks incredible.

@HarplandProductions

Жыл бұрын

Thanks for watching. The Roccbox stone is permanently installed so you cannot swap it out. The Pizza Party Ovens are the only ones you can change out for Biscotto.

Where did you get that wooden work surface with the sides on it? Looks handy!

@edarrenellis

2 жыл бұрын

May I ask where you purchased it?

Nice video going to pick up both items for my roccbox

@HarplandProductions

2 жыл бұрын

Larry, thank you very much for watching, please keep me in the loop once you get yours!

@larrycariglio909

2 жыл бұрын

@@HarplandProductions one other benefit I’m hoping for is a longer bake before the first turn. This will give the part of the pizza by the opening a little longer bake time. My order shipped tuesday

@HarplandProductions

2 жыл бұрын

🔥🍕👍🏼😎

@larrycariglio909

2 жыл бұрын

@@HarplandProductions my order has already been delivered. Very fast turnaround time. Now to test the two new upgrades

@HarplandProductions

2 жыл бұрын

Keep me posted 🔥🍕👍🏼

Great video! Just got my roccbox few days ago. After few tries I noticed large amount of char build up on the metal ceiling of oven from the yellow flame. Is it normal? Is your roccbox metal ceiling also black?

@HarplandProductions

2 жыл бұрын

Yeah don't worry about the black, what you can do to cleans it is next time you use it, crank it up to high heat and just let it burn for 1 hour or 1.5 hours on high, this should, "Self Clean it"" it will also clean the stone and remove any burnt cheese or flour, etc. If i have a pizza, "disaster" i will let the oven burn on high after i am done cooking for an hour to help clean it before i turn it off! The black shouldn't effect the use though. Hope that helps. T/hanks for watching!

@dramc-ov3cp

2 жыл бұрын

That's soot due to the incomplete combustion. It's normal for wood, because the fire starts out cold, and poor, inefficient burner design in the case of propane.

Mic is great. Are you still using your iPhone for camera? There are some great basic cameras for these vlog style videos. I use the Sony zv-1

@HarplandProductions

2 жыл бұрын

Thanks Griffin, I will check that camera out! It's just so easy and convent to use my iPhone, Great 4K and very easy to upload to my MacBook Pro but it would nice to have a dedicated camera / cameras. Ideally i could have a couple so i could film multiple angles at once without having to stop and move the camera every couple of minutes. Cooking pizza's is a fast paced event so it's always a challenge to film, move tri pod, talk and make pizza at once :)

Can you once do a video of all those different styles pizzas you’re talking about… like the new york or the the detroit…. Tx for the video! Great audio quality

@HarplandProductions

2 жыл бұрын

Thanks so much for watching! I am not the biggest Detroit Or NY style pizza fan so can’t promise that one but will see 😎👍🏼

@ElGrecoDaGeek

2 жыл бұрын

@@HarplandProductions I'm with you. I was born in Naples Italy but I used to live in Catania Sicily for s few years. I like Sicilian pizza but the Detroit Pizza really on the heavy side. It's one of those once in a blue moon type of pizzas. I forget the word that the Gozney video I watched used to describe it but, I want to say it was an indulgence... That said I've considered making my own just to try it. I've found the special pans online but only the 8x10 will fit into the oven. The other 11x14 would have to be put in halfway at a time.

@HarplandProductions

2 жыл бұрын

Yes I ordered Lloyd pans off of Amazon that fit perfect

Did you make that wooden prep station to the left of the Roccbox?

@HarplandProductions

2 жыл бұрын

Thanks for watching, I did make that dough board! I used natural pine and put the edges on, then sealed it with mineral oil! makes clean up much easier!

Another great, informative and entertaining video. Is there. Way to go more in depth on your cold rise 48 hour dough process in a video? Keep it up and hoping Santa will bring me a Gozney this Christmas.

@HarplandProductions

2 жыл бұрын

Great suggestion John, it's been a long time since i posted a dough video! The issue with Dough is that even though someone uses the exact same recipe, ingredients, etc it can turn out different every time depending on the water, air, inside, outside temp. the type of yeast, the list goes on and on. Long story short, yes i can work on a dough recipe or at least a Q&A type video

@maddoctor99

2 жыл бұрын

There are also a ton of good videos and recipes on Gozney’s KZread channel, including a 16 hour Biga recipe. Alternatively you could try Vito Iacopelli’s channel - he has some great Biga and Poolish recipes. The next dough I’m going to try (for any UK folks) is the Zizzi Rustica pizza: they have a recipe video although it’s a little light on details (they just refer to it as “flour” and don’t mention kneading, etc)

Do you think this will help in a windy area? Many a pizza night has been ruined by winds where I live. Commonly over 20mph

@HarplandProductions

2 ай бұрын

It will help a little bit, but it won’t prevent it. 100% you may need to combine it with changing the location. When it’s really windy, I try to put mine in a spot or a minimize the wind hitting the front of it sometimes it’s a simple as just turning around or turning it a different angle.

Aye! Lovely

@HarplandProductions

2 жыл бұрын

Thanks for watching Tom😎👍🏼

Hi, great result! Any chance that you can measure the dimensions of the flame tamer for me?

@HarplandProductions

4 ай бұрын

Thanks so much for watching, my rock box is the original one from many years ago, and some of the things have changed in terms of positioning, and sizing accurate with anything but within the last few years

Do you have a link to your biga recipe? Which flour you use and hydration? Thank you!

@HarplandProductions

2 жыл бұрын

here is an old video of my making my Biga Dough, kzread.info/dash/bejne/YoV4k5SzgKy8ctY.html I am going to work on a newer one, this was from when i was just starting out but should give you a better idea. Here is the flour i have found to work the best for Biga, Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, (Pack of 4), 2.2 pound (pack of 4) amzn.to/3wvlUiE My dough is 70% hydration!

Muy de acuerdo! Yo viajo toda la Jisela haciendo pizzas artesanales y me encanta el producto! El horno es una maravilla!!

@HarplandProductions

2 жыл бұрын

Muchas gracias! Qual isla?

@Vacaverde787

2 жыл бұрын

@@HarplandProductions Puerto Rico! Believe me that oven is spectacular! My grandmothers were Italian and eating pizza at my house is something every weekend. In my house I have a brick oven and a metal oven, the modern kind, both with wood. The flavor of a wood-fired tread is spectacular. Treat it with the Rockbox is the same, you just have to buy the wooden attachment and prepare yourself mentally to see the black smoke residue oven. My Roccbox I spun only with propane. I bought this oven because I wanted to start a pizza business and this was the best I saw and it is spectacular and excellent quality. I am very happy with the purchase and my friends too, now they call me to come to their houses to make them pizza.

@Vacaverde787

2 жыл бұрын

I forgot to tell you that I like your channel and I love your corner of making pizzas !!!

@HarplandProductions

2 жыл бұрын

Fantastic buddy! Thanks so much for your comments!

@HarplandProductions

2 жыл бұрын

Thank you very much

Great video i might look at getting a flame tamer alsoi love your dough stretching table can i ask where you got it

@HarplandProductions

2 жыл бұрын

Hello Kieran, thanks so much for taking the time to watch my video. Regarding the dough board, I made it from natural pine lumber and treated it with mineral oil

@kierancarberry7601

2 жыл бұрын

@@HarplandProductions you are a man of many talents. I am not lol

@HarplandProductions

2 жыл бұрын

😎👍🏼😂

New mic = 2 thumbs up. Wow that tamer looks interesting.

@HarplandProductions

2 жыл бұрын

Thank you for watching and appreciate the mic feedback! I was hoping I would get to the end of the video and have a good audio quality because I didn’t have any more dough 😎👍🏼

You checked that it could spin on the peel before putting it in. What do you do if it doesn't spin?

@HarplandProductions

2 жыл бұрын

The flame tamer base sits flush around the burner at the back of the oven and not on the stone cooking surface

Can I ask where you got the brown table top to make your pizza? 🍕

@HarplandProductions

Жыл бұрын

I actually made that one! I am working on potentially staying to sell them

@truthhurts7529

Жыл бұрын

@@HarplandProductions got your first buyer right here! Nice job! Tonight my gluten free dough came out REALLY doughy 🤦‍♂️ temp was at 700… I think I may have had it too hot and so the toppings were starting to burn 🔥 before the inside was cooked! Can you help me understand how to get a crispier crust? Maybe cook at a lower temp and obviously use the tamer?

Question, will that work on a big horn pellet pizza oven? And if so where can I find one. Thank you.

@HarplandProductions

2 жыл бұрын

Hello Orlando, thanks for watching! No These are custom-made for the specific ovens, this one only fits on the gas burner for the roccbox

@orlandogarcia4529

2 жыл бұрын

@@HarplandProductions yes, keep it up, great videos. ok no problem, thank you for replying so fast, I will check to see if there is something similar for mine, but thats is a great tool

One big question...how long it takes before you can remove it from the oven once you turn it off?!?

@HarplandProductions

2 жыл бұрын

The beauty of it is you really never have to take it out at all, mine just stays in the oven at all times. But after cooking pizzas it’ll probably take at least four or five hours before it’s cool enough to take out

Does having the flame tamer increase the overall baking time of the pizza?

@HarplandProductions

2 жыл бұрын

It actually increase the heat retention of the oven so it stays hotter with it! Is it 100% needed, no but i do keep mine in my oven all the time and find that it gives me a little more margin of error so i have less burned pizzas, basically the metal just keeps a little distance between the back of the oven and the flame

Hi just wanted to ask what is the total height of the diffuser and width of the part that sticks up not the width of the whole diffuser. Thanks

@HarplandProductions

Жыл бұрын

Let me check but it's around 5"

@godfreyborg9904

Жыл бұрын

Thanks

Where did you get the flame tamer? I am in 🇬🇧 and can’t find it on Amazon

@HarplandProductions

11 ай бұрын

They might be out of stock in the UK, Here is the US Link, not sure if it will route you to the UK store front? a.co/d/6ogzWT7

How much longer is the heating up time with this deflector?

@HarplandProductions

2 жыл бұрын

It actually heats up the same or even a little quicker!

Hey.. does anyone know how deep a counter top or table is needed for the Roccbox?

@HarplandProductions

2 жыл бұрын

Thanks for watching! Yes, you will need at least 24" to be able to set the Roccbox on your counter or table top!

I love your pizza prep table top, where can I purchase one of those?

@HarplandProductions

Жыл бұрын

Hello Julio, I actually made that wooden dough board but stay tuned, one of my follower has a wood working shop and is going to start making them!

@juliogonzalez1217

Жыл бұрын

@@HarplandProductions will do, thank you!

We’re did u get the wooden prep table?

@HarplandProductions

10 ай бұрын

I made that one!

Thanks for another great video. I can see where this accessory will be helpful for the novice. As you are well aware, the whole portable pizza oven is a modern creation adapted from the wood fire brick oven. Never was it the intention of old time pizzaiolos to cook in steel with propane in such small chamber/stone sizes. But then again, who has time to build and maintain a wood fire for one or two pizzas. Why not just turn the flame size down after pre-heating the stone as well as putting the pizza a few more inches away from the flame? These are the principles of cooking in a brick oven....flame size and distance from the embers. Looking forward to more videos.

@HarplandProductions

2 жыл бұрын

Thanks so much for watching and you comment! Yeah I found it kind of difficult to go back to the little oven after using my larger one for the last few months😎👍🏼

@maddoctor99

2 жыл бұрын

I had the same thought and have tended to just lower the flame prior to launching the pizza, rather than leave it at full strength and burn the pizza. But one thing I think this tamer will allow is for the flame to be left on full strength which should hopefully mean that the Roccbox is able to maintain a higher temp from one pizza to the next: currently I turn down the flame, cook a pizza then have to turn it back up and wait 8-10 minutes before launching the next pizza.

@SilverShadow2LWB

2 жыл бұрын

@@maddoctor99 But the stone doesn't really reheat while a pizza is covering it. If anything, it will cook the top faster than the bottom surface if you keep the flame on full. Just my guess. Let us know when you find out please.

Nice, thanks. What mic did you go for??

@HarplandProductions

2 жыл бұрын

I using this one for now, just because reply to Round my phone is very easy to use! amzn.to/3IEUfBT

@Marksimloz1000

2 жыл бұрын

@@HarplandProductions Thanks. Was this the mic in the video please?? Looks different.

Looks great. Hi from Europe

@HarplandProductions

2 жыл бұрын

Hello there! Thank you very much for watching, where is Europe?

@adeomic

2 жыл бұрын

@@HarplandProductions Croatia, Europe :)

@HarplandProductions

2 жыл бұрын

Absolutely beautiful country 😎👍🏼

@adeomic

2 жыл бұрын

@@HarplandProductions thank you

would love to see you cook some bread in the dome

@HarplandProductions

2 жыл бұрын

Thanks so much for watching! I am not the best at making bread but i do want to try some!

Love to have your free flame tamer.

@HarplandProductions

2 жыл бұрын

Thanks for watching Michael! Stay tuned to my KZread and Instagram Page! The giveaway will be coming soon!

That is a perfect Neapolitan pizza. The traditional Neapolitan pizza has very minimal leopard spotting.

@HarplandProductions

2 жыл бұрын

I agree 100%, it's funny over the last few years, "Leopard Spotting" has become the trend but in Naples they call it, "Measles" and would tell you that you need to let your dough warm up more before cooking :) Thanks so much for watching, i greatly appreciate it!

All I want is a nice crisp bottom and I’m having a hard time getting it. It’s burning before I get my results…help

@HarplandProductions

Жыл бұрын

Hello Tina, these ovens are really designed for Neapolitan style pizza which aren’t going to be crisp on the bo, so if you’re looking for crisp you are going to have to adjust and use a NYC style (or decrease the hydration/ water) of dough and then put the pizza in the oven when its around 450-550° turn burner on low and let it cook 3-6 minutes, after a couple minutes you might actually have to turn the burner off to maintain such a low heat. This oven is really designed for 750 to 1000°F. Hopefully this gives you the results you’re looking for!

The directions from NU2U say, " ...until it just touches the flame guard them [sic] pull back 1/2" so that there is no contact with the actual guard or nozzle" - I think in the video you say push it all the way back. Have you tried both methods?

@HarplandProductions

2 жыл бұрын

Hello Jack, for me it's just easier and works great pushing it right back to the burner until it stops. I don't think it would make much of a difference, you just don't want to push hard and damage the burner, etc.

Seems like a great device….being carbon steel im assuming it immediately rusted?

@HarplandProductions

2 жыл бұрын

Hello Skip, Thanks for watching! I keep mine installed 100% of the time, yes it has rusted a bit but honestly I don't mind because it's job is to block the flame and nothing else and it's all covered in soot so i don't even notice. You can / could season it like a cast iron pan with oil on day one to help keep it nicer but for me it wasn't worth the effort!

@Burritosarebetterthantacos

2 жыл бұрын

@@HarplandProductions thanks

I like the blacken spots myself. I won’t be needing a flame tamer😎

@HarplandProductions

2 жыл бұрын

Thanks for watching Herbie! I agree i like a little char on my pizza! The Flame is nice to even the cook though but like i said in the video, it's nice to have but not 100% necessary to make great pizza!

I have to admit while this item looks good I am worried what it would do to the Roccbox over time, it seems to tame the flame by forcing the flame up higher that it normally goes. I see you will get a lot of heat radiated into the piece of metal but by installing this baffle I think this would alter the gas flow possibly and cause the gas to burn higher up in the roof area. I suspect this would invalidate your warranty by using this accessory, Roccbox know what sort of flame pattern to expect on the roof of your oven and I think this would create a different flame pattern by concentrating the flame in one position rather than all over the oven's roof. Also being a great lump of steel do you really want that inside your stainless steel oven, It would soak up the humidity like a sponge and probable cause some oxidation inside and certainly would stain the stone over time. I do like the idea of it but would prefer that it was made out of a lump of metal that does not oxidise as easy as steel. then again that would add to the price.

@HarplandProductions

2 жыл бұрын

Thank you very much for watching! Those are valid concerns and i guess only time will tell, so i will keep everyone posted. I have been using this for almost 1 year and haven't had any issues at all, the design of the burner in the roccbox has it already shooting the flame directly to the back / top of the inside of the oven so the flame tame isn't changing the directly of the flame at all and the back of the oven is rounded so the flame still rolls across the top of the oven. The flame tamer also doesn't sit on the stone it rests on the stainless steal in the back of the oven so no worries about hurting the stone. I haven't notices that it actually changes anything with the actual flame pattern it really just provides a buffer between the directly flame and the back edge of the pizza. Regarding oxidation, probably a good idea to remove it when not in use and keep it dry, i have had mine inside the oven full time and no issues so far but have to wait and see! Thanks again for taking the time to comment!

Has anyone made a good auto rotator?

@HarplandProductions

2 жыл бұрын

Thanks so much for watching, no i haven't seen any good auto spin pizza stones for the roccbox yet but i have seen a few for the ooni ovens. The challenge with the roccbox compared to the ooni's is that the bottom is very thick stainless still and the stone is twice the thickness and isn't removable. If your thinking about making one let me know!

I just ordered 1 to try out. But honestly, I tried putting a fire brick in front of the flame once and I'm guessing it'll probably gives the same result as with the metal. The metal saves some space but not sure if that really matters. I guess another option is to use a cut out of a pizza stone may work ... Just need to figure out a way to keep it standing. Thanks for the video and providing some useful information.

@HarplandProductions

2 жыл бұрын

Thanks so much for watching! Your absolutely correct, they got the idea from professional pizza chefs using fire bricks in their ovens, especially when baking bread and things like that where they need a little space between the flame and the bread! The good thing about this is that it is custom cuts it fits perfectly in the back and doesn’t sacrifice any of the cooking area

Funny how in America everything is so expensive, here in the uk the flame tamer is only £35. Which is sold by an Asian company, and the shelf attachment is only £ 79. , by the way pizza dough trays only cost £6. Each for 600x400 size sold by a company called Solvent Plastics. Cheers , one more thing, the pizza looked nice but the edges didn’t rise enough as you need the dough to relax T room temperature for more than 3 hrs, ciao amici

@HarplandProductions

Жыл бұрын

Thanks so much for watching and commenting. I try to only buy and review the best quality products i can get, that is why i try to stay away from the cheaper Chinese brands. The flame tamer and shelves in my reviews are all hand made of the best quality steel from North American. Same with the dough trays, the Dough Mates one are top quality BPA free and the material is very important because these do not require any oil or four and keep the dough from sticking.

for what the roccbox costs this add on should no t be require at 150.00!

@HarplandProductions

10 ай бұрын

Thanks for watching 😎👍🏼, it’s not required but helps, the rocks box by itself is still much better than any of the other small ovens!

No under stone heating, beware! buy a Bertelli.

@HarplandProductions

2 жыл бұрын

Appreciate you watching and taking the time to watch my video but the roccbox doesn't need any under stone heating, it's the best insulated, thickest stone, best quality portable pizza out there, it will easily get to and maintain 1000F temp all day. The Bertelli is a ok oven but it cost too much for the quality of metal, insulation and stone. good luck in you pizza making adventures

*Isla

@HarplandProductions

2 жыл бұрын

😎👍🏼

great concept, but WAY overpriced. I made one from scrap steel that works the same and was basically free. Mine is 2" tall, 6" wide, and blocks the direct flame at pizza level. definitely flattens the learning curve for noobs.... excellent results without the trademark Gozney burned spot.

@HarplandProductions

2 жыл бұрын

Hey David , thanks for watching! Yeah they are the first ones to admit that the price is higher now. Trying to make anything locally is getting difficult these days and add all the COVID stuff makes it even harder! Appreciate you watching and commenting!

@Bigheadedwon

2 жыл бұрын

True, but most people don't have the means to make their own. And the only other flame guard I'm seeing is way cheaper, but it needs to be modified to fit the Roccbox and it's OOS with no return date. I ordered this for $103 because there are no other options out there.

@padlnjones

2 жыл бұрын

@@Bigheadedwon any metal fabrication shop could make one to specs, a lot less than $100 I am thinking!

I don’t get why someone wants to reinvent wheel. This oven works perfectly well without any of these additions that will also void any warranty if something goes wrong. Just learn to use the oven properly with the controlling of heat. If that doesn’t work maybe you’re using the wrong appliance

@HarplandProductions

2 жыл бұрын

Thanks for watching and taking the time to comment, appreciate it! I agree the oven does work great and I have made hundreds of pizzas with it! That being said the flame tamer is actually one of the accessories along with the shelf extension that makes the oven even better, do you have to have them to make great pizza no but it's a nice addition.

@Bigheadedwon

2 жыл бұрын

how would this void the warranty? I have one in mine, assuming something happens to the oven and I needed to send it back. I just take it out, how would Gozney know there was ever one in the oven? The oven does work well as you said, but try making a lower temp pizza like a Boston Bar, NY or Detroit it's not nearly as good as it is for Neopolitians. Gozney primarily made this with Neo pizzas in mind, so that's not a knock to them. My Roccbox definitely doesn't work perfect for NY pizzas. Even with the flame all the way down, the crust will burn without the flame tamer in seeing how it's a 6 minute bake. You know what Gozney's suggestion is? The same as Ooni (I own a Koda 12 too) they both said to heat the oven up, then turn the flame off for 4-5 minutes and turn it back on for the last minute to get some color on top and char on the crust. Does that sound like something that "works perfectly well without any of these additions" to you? With the flame tamer I don't have to turn off the flame. 10/10 times I'd have a burnt crust if I left the flame on without the tamer, even on the very lowest setting. And to me shutting the flame off for most of the bake is a pretty stupid work around imho

But $120 is an abuse

@HarplandProductions

7 ай бұрын

I agree it's very $ but unfortunately that is the reality of buying quality products sourced with local materials, US / Canadian Steel is very $ and this product is very heavy so shipping the raw materials and the final product are also very $ which is why he has to charge so much. The positive is that this is a once in a lifetime purchase so if your making pizza as much as I am it pays for it's self in a few months.

$100 usd? Overpriced small piece of bent steel…

@HarplandProductions

Ай бұрын

Well this is why people stop using social media, please do not leave comments when you are not well versed in things. The cost of high grade steel and shipping along justify the cost. Yes there are cheaper versions but they are just that, cheap. No one is making you buy this. You do not need to hurt someones small business just because you do not want to spend money buying a high quality product.

Sorry but you lost me the minute you used scissors to cut a pizza.

@HarplandProductions

2 жыл бұрын

That’s actually the preferred way for Neapolitan pizza because you don’t crush the outer crust and when it takes three days to make this dough I want to be able to see How well the crust turns out

$139 for this piece of metal? Way overpriced for something that makes a tiny difference.

@HarplandProductions

Жыл бұрын

Thanks for watching Chris, i know the guys at NU2U have struggled keeping the prices down, using 100% Canadian steel is one of their selling points but it comes at a cost and they are so heavy, shipping also is a big part of that cost.

@OPSteel97

Жыл бұрын

@@HarplandProductions I they’re giving the “Canadian steel” too much credit. I don’t think means anything to anyone outside Canada.

Wow, you really have no clue when it comes to understanding heat propagation. The only positive thing the steel base does for you is keep the deflector from falling over.

@HarplandProductions

2 жыл бұрын

Thanks for watching!