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If it maxes out at 400 then you're running at max all the time but plenty of places quote 400c for Neapolitan. Gosney seem to want another 20c or so ideally so it depends how accurate it is. 375 then...

Having been to his open day today I can confirm that Nick Mason (of Pink Floyd fame) has a Roccbox!
And lots of nice cars. £40 million 250 gto just sitting in the middle of the lawn, no barriers or...

Wooden peels have been a game changer for me. My roccbox ali one would get warm from launching and turning and mean that the next one would stick like mad. Each session had one pizza virtually...

We'll grab a week away this yr at some point so I fancied the idea of pizza on a bbq on the beach. I wondered if this might work.
We have a small rectangular bbq with a lid which we often take to...

I felt the same when doing one at a time. I never seemed to be able to sit down with people, even briefly.
However with the advent of wooden peels I can make two at a time and cook them one after...

Sticks alot less than on metal especially if your metal peel then gets warm during use. Seems oTT but I end up using 3 different peels.
I came across these on sale a while back...

I tend to do them in 2s now which means I can actually sit at the table with everyone else for a few minutes at least. The advent of a couple of wooden launch peels had solved the issue of sticking....

I've got a roccbox, it's great. Not cheap but I had it through a start up deal so it wasn't quite as much as it is now. Actually I don't know how much uunis are.
It's very solid, about 25-30 kg so...

These got mentioned onanother pizza thread
https://www.igneuswoodfiredovens.com/

users reckon they do hit 500c within 15mins with wood. Not cheap but not that expensive and I've never tried the...

Thanks Raffe, I'll see how I get on at the weekend and try and source some rice flour.

About 6.14 when he transfers the base to the peel, why doesn't that stick to the marble? surface. There is no flour there I can see.
That's where I always have issues. Whatever surface I use and...

I've frozen a 42g block of fresh yeast. Never tried before but certainly the first 2 batches of dough have been excellent. I just chip a gram off the block drop it into a little warm water with half...

Indeed, good effort. I'm useless at round pizzas! Every other shape but round eludes me.

I usually have some issues with dough sticking, either to the prep surface or the peel. I have found you need plenty of flour underneath. Don't skimp or it sticks. The problem is that you will be...

Just in from a very successful family pizza evening. Roccbox outside in the garden.
Slight change from my usual routine mainly due to necessity. Local deli is on short hours and I didn't manage to...

I've got a roccbox and I really like it. Its very solid and portable ish, (well it weighs about 25kg so yes you can bring it from the garage to the house but I wouldn't want to carry it to the...

Apparently it also makes a difference if the peel is cold or not. I tend to have one issue per batch but a hot peel, so if you use it to turn the pizza for instance, helps the next one stick.
I...

Interesting thanks. He touches on a problem I always have, the base sticks to anything. I try to avoid too much flour for the reason he gives, burnt bottoms, but if I leave the base for more time...

Roccbox out tonight, first time this year, shame on me. 72 hr cold ferment dough gives a decent base and then various things on top. On board temperature gauge showed a variation from 400c which is...