Roccbox or Ooni

SciAggie

The future daughter-in-law wants a portable pizza oven. She’s looking at the Roccbox and the Ooni. For those of you that have them, what has been your experience? 

I know a number of you have portable ovens and crank out beautiful pies. 

I’m wondering if you’re happy with the oven? Was it worth the $$? Is the Roccbox worth the extra $$?

I don’t have any opinion. I’ve got my own solution. I just told her I would pill the collective. What say you?

nolaegghead

I have a roccbox, love it, but I would get the Ooni because it will cook larger pies.

SciAggie

Thanks @nolaegghead

nolaegghead

Other notes...the wood burner on the Roccbox is worthless.  I wish the stone in the Roccbox didn't have the shelf drop in the back.  The Gozney peel that comes with it is excellent.  An aftermarket crayfish boil paddle makes an excellent pie rotator.

Photo Egg

nolaegghead said:

An aftermarket crayfish boil paddle makes an excellent pie rotator.

Like this idea!

Photo Egg

SciAggie said:

The future daughter-in-law wants a portable pizza oven. She’s looking at the Roccbox and the Ooni. For those of you that have them, what has been your experience? 

I know a number of you have portable ovens and crank out beautiful pies. 

I’m wondering if you’re happy with the oven? Was it worth the $$? Is the Roccbox worth the extra $$?

I don’t have any opinion. I’ve got my own solution. I just told her I would pill the collective. What say you?

Kinda depends on what size pies you want to make and what model Ooni you are comparing.
Myself and my brother have both had pretty good customer service over the last year. I have the Ooni 16 and he has the Karu. No complaints.

JohnInCarolina

Go with the Koda 16.  Had those been around when I bought my Roccbox, I would’ve gone that way.  

paqman

I am super happy with the Roccbox, my only disappointment is that I waited too long to get it 😂

I can’t comment on the Ooni but it looks like it is getting good reviews.

SciAggie

Thanks y’all!

HellrodKC

another vote for the Ooni Koda 16. I went with this over the roccbox because of the larger size at the same price point. I got it for Christmas just a few weeks ago and have used it a few times now. There's a learning curve with the high heat, but I would expect the same with the Roccbox

HeavyG

A reminder that Gozney (maker of Roccbox) will be releasing their new pizza oven "Dome" in a couple of months so might be worth a look/wait until then.

JohnInCarolina

In looking into the pricing for these I discovered another brand I hadn't heard of before:

https://www.amazon.com/Bertello-Outdoor-Pizza-Black-Combo/dp/B08B5HZ3CN/ref=sr_1_1_sspa?crid=1CNIGL8TC6JKK&dchild=1&keywords=ooni+koda+16&qid=1611684374&sprefix=Ooni+Koda,aps,166&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyQUowNkxHQ1RXVE4wJmVuY3J5cHRlZElkPUEwMzM3ODU2MkhJNFNUTTY1UDVSWiZlbmNyeXB0ZWRBZElkPUEwMzMwOTU2Mk5HVjhYRFlXVEkwQSZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=


Anyone seen these in the wild?  Decent price point in this space. 

nolaegghead

JohnInCarolina said:

In looking into the pricing for these I discovered another brand I hadn't heard of before:

https://www.amazon.com/Bertello-Outdoor-Pizza-Black-Combo/dp/B08B5HZ3CN/ref=sr_1_1_sspa?crid=1CNIGL8TC6JKK&dchild=1&keywords=ooni+koda+16&qid=1611684374&sprefix=Ooni+Koda,aps,166&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyQUowNkxHQ1RXVE4wJmVuY3J5cHRlZElkPUEwMzM3ODU2MkhJNFNUTTY1UDVSWiZlbmNyeXB0ZWRBZElkPUEwMzMwOTU2Mk5HVjhYRFlXVEkwQSZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=


Anyone seen these in the wild?  Decent price point in this space. 

Never seen that before.  Looks like the typical Chinese bandwagon product.  12" max pie and I suspect it's not SS otherwise why paint it black.  The steel is an interesting substitute for a stone.

Eggpharmer

JohnInCarolina said:

Anyone seen these in the wild?  Decent price point in this space. 

My neighbor has one and it is definitely a step down from my Ooni. He has trouble getting floor temps of 600 with either wood or gas. It looks significantly cheaper compared to mine also.

The gas attachment is an additional cost as well.

scdaf

If you choose the Ooni, be prepared to wait.  Seems the entire world discovered home pizza making during the plague.

nolaegghead

scdaf said:

If you choose the Ooni, be prepared to wait.  Seems the entire world discovered home pizza making during the plague.

troof!

JohnInCarolina

scdaf said:

If you choose the Ooni, be prepared to wait.  Seems the entire world discovered home pizza making during the plague.

That’s certainly been what people have reported, but for what it’s worth - Amazon has them listed as being in stock and arriving by Feb. 1 if you order today.

Maybe Ooni increased production to meet demand.

dmchicago

My wife bought me the Ooni 16 for Xmas. Still waiting...

Legume

I bought the Koda 16 and really like it so far, with a couple of caveats

• Burner is along the left side and back, so the back left corner is really hot and front right is a cooler spot.  This gives you lots of room to rotate and options to move things around, but you need to be attentive moving things around or you can burn them.  I haven’t done any big pies.
• I wish the burner on the Koda went lower, I make a lot of GF pies and the high hydration takes a little longer to cook, so it can be a dance to get the crust properly cooked without burning the toppings. I don’t have that problem with regular crust.  I may swap the hose and regulator for one with a valve downstream of the regulator.
• I’ve tried the roccbox once, I think the dome is a little higher and I like the flame setup in it.  Smaller overall than the Koda 16, probably more uniform heat across the whole stone.
• The stone is thicker on the roccbox, but the stone in the Ooni is removable.

caliking

Legume said:

I bought the Koda 16 and really like it so far, with a couple of caveats

• Burner is along the left side and back, so the back left corner is really hot and front right is a cooler spot.  This gives you lots of room to rotate and options to move things around, but you need to be attentive moving things around or you can burn them.  I haven’t done any big pies.
• I wish the burner on the Koda went lower, I make a lot of GF pies and the high hydration takes a little longer to cook, so it can be a dance to get the crust properly cooked without burning the toppings. I don’t have that problem with regular crust.  I may swap the hose and regulator for one with a valve downstream of the regulator.
• I’ve tried the roccbox once, I think the dome is a little higher and I like the flame setup in it.  Smaller overall than the Koda 16, probably more uniform heat across the whole stone.
• The stone is thicker on the roccbox, but the stone in the Ooni is removable.

Thanks for the intel. I've been eyeing the Ooni Koda 16 for some time now, and will likely pull the trigger this year.

Canugghead

@Legume l have the Adore with biscotto saputo stone. It’s almost impossible to burn the bottom, otoh the bottom looks pale if stone is not properly heated. I solve the problem by turning on the burner full blast while prepping the pie, then choke it down once the pie is launched; this allows bottom and middle to cook well before the top can burn. Just wondering if this workaround could work for you.

Legume

Canugghead said:

@Legume l have the Adore with biscotto saputo stone. It’s almost impossible to burn the bottom, otoh the bottom looks pale if stone is not properly heated. I solve the problem by turning on the burner full blast while prepping the pie, then choke it down once the pie is launched; this allows bottom and middle to cook well before the top can burn. Just wondering if this workaround could work for you.

When cooking GF pies, I either do what you describe above or I par-cook the crust for a minute then dress it.  Get the stone hot, then back off on the flame or use the cooler area.  Regular dough works great, it’s the GF dough that is different, I’ve been using the Caputo Fiore Glut.  It’s very soft.

Legume

https://www.pizzamaking.com/forum/index.php?topic=66117.0

This is an odd list of Ooni hacks I found.  Some seem quite silly to me, like the nail heads to plug part of the burner or the shield in front.  

People have time.

hoosier_egger

Canugghead said:

@Legume l have the Adore with biscotto saputo stone. It’s almost impossible to burn the bottom, otoh the bottom looks pale if stone is not properly heated. I solve the problem by turning on the burner full blast while prepping the pie, then choke it down once the pie is launched; this allows bottom and middle to cook well before the top can burn. Just wondering if this workaround could work for you.

@Canugghead beat me to it. I too do this with the Ardore.

Canugghead

Btw, in case anyone wonders about Adore, don’t bother since AFAIK they stopped shipping to NA a while ago. I got lucky, paid about 50% of current price.

MO_Eggin

JohnInCarolina said:

scdaf said:

If you choose the Ooni, be prepared to wait.  Seems the entire world discovered home pizza making during the plague.

That’s certainly been what people have reported, but for what it’s worth - Amazon has them listed as being in stock and arriving by Feb. 1 if you order today.

Maybe Ooni increased production to meet demand.

Note the in-stock version available with Prime is the Koda 12, but is priced at what Ooni charges for the Koda 16.   

JohnInCarolina

MO_Eggin said:

JohnInCarolina said:

scdaf said:

If you choose the Ooni, be prepared to wait.  Seems the entire world discovered home pizza making during the plague.

That’s certainly been what people have reported, but for what it’s worth - Amazon has them listed as being in stock and arriving by Feb. 1 if you order today.

Maybe Ooni increased production to meet demand.

Note the in-stock version available with Prime is the Koda 12, but is priced at what Ooni charges for the Koda 16.   

Yep, just checked and you're right.  I'd searched on the Koda 16 and it just brought me to the 12.  From the title it's not at all obvious it's the 12 and not the 16.   Terrible.  

HeavyG

MO_Eggin said:

JohnInCarolina said:

scdaf said:

If you choose the Ooni, be prepared to wait.  Seems the entire world discovered home pizza making during the plague.

That’s certainly been what people have reported, but for what it’s worth - Amazon has them listed as being in stock and arriving by Feb. 1 if you order today.

Maybe Ooni increased production to meet demand.

Note the in-stock version available with Prime is the Koda 12, but is priced at what Ooni charges for the Koda 16.   

I'll bet any Ooni ovens for sale via Amazon right now are not sold by Amazon or Ooni but are sold by other third party vendors doing their price gouging thing. Farging iceholes.

Photo Egg

Another nice thing about the Ooni 16 is that it’s large enough to easily slide in a cast iron pan.
Great for searing steaks. I’ve even fried oysters doing this.

gmanrva

Ordered an Ooni 16 last week and has a March arrival.

Legume

Photo Egg said:

Another nice thing about the Ooni 16 is that it’s large enough to easily slide in a cast iron pan.
Great for searing steaks. I’ve even fried oysters doing this.

Blue cheese stuffed bacon wrapped dates in a ci pan in the pizza oven are quick and fantastic and it’s the best way to blister shishito peppers that I’ve found.  Either of these ovens would work well.