Roccbox New York Style Pizza - Epic Win!

[Sid P]

For Roccbox cook number four I made New York style crust using Gozney’s recipe from https://youtu.be/Ot3ZqxhoAzM , and Ken Forkish’s New York Sauce from "Elements Of Pizza". It was simply delicious. The LW’s was spinach and tomatoes because she insists on turning everything into a salad , and mine was pepperoni. Her crust was a little burned, but she knocked the charring off and said it was perfect. I remembered to keep the pizza as far away from the fire as possible for pizza #2, and the crust was nicely browned and almost perfect. My only complaint was the huge crust bubbles despite my flattening of the dough interior.

BTW, this is a good place to start because Gozney recommends cooking this pizza at the minimum setting, which should put the oven around 650°F. That’s definitely more forgiving than 900+°.

[Sid P]

By the way, the pizzas still only took four minutes to cook.

[Jfrosty27]

Winner. 👍👌

[MsTwiggy]

Those look really good! Nice work 🍕🍕🥗🥗🔥🔥🔥❤️🐿

[Sid P]

Thanks!

[bbqLuv]

Like the crispy crust,
I would pair that with PBR

[Panhead John]

You would pair a haircut with PBR ….

[bbqLuv]

Panhead John how did know my barber drinks PBR? Is he part of the PJ Cult?

[rlozinak]

That looks good, I grew up on new York style pizza. Still my fav

[CaptainMike]

Nice!! We are loving the Roccbox, too!

[Sid P]

Cool, what recipes do you use?

[CaptainMike]

For dough I'm using Grozney's or Baking Steel's 24 hour recipe, but will get going on a levian soon. I like a simple pepperoni, mushroom and black olive and my wife likes prosciutto, goat cheese and caramelized onions. Friday is pizza night and we save a dough for Saturday morning breakfast pizza. Yesterday was sage sausage, fresh mozz, parm and several grinds of black pepper, baked then topped with cooked hash browns and a fried egg.

[CaptainMike]

I'm going to experiment with a meat paella-themed version by adding some saffron to the sauce and topping with linguica or Spanish chorizo, red peppers and manchego cheese. I'll let you know if I pull it off.

[smokenoob]

I’m making fish & scallops & steak toninght, now I want pizza!!!!😳

[Redwng]

They do look pretty good, nice job!

[Argoboy]

I am in the process of shopping for a pizza oven but most seem lacking in details about what size pizza you can cook? What size was this pizza? I like the idea of a 16” opening and I think that is what I will look for, I also think LP gas is the heat source I want. I read if a pizza cooks in 90 seconds there will be not much time to get smoke flavour?
I made pizza yesterday on my Primo and after an hour it was at 550F so I started cooking and by the time it was done it was at 575F/ 300C. The pizza was good almost too big for my 16” pizza stone. This is my best results yet using the Primo, I bought some different more expensive charcoal that had larger pieces.

[rickgregory]

" I read if a pizza cooks in 90 seconds there will be not much time to get smoke flavour? "

You don't smoke pizza in the sense that we mean it here (i.e. low and slow). You might get some smokiness depending on the oven (woodfired esp) but pizza is a fast bake/roast, essentially. If you want to incorporate traditional BBQ smoked flavors, do it with toppings - pulled pork, sausage, etc.

[Sid P]

The leftover New York style dough from last weekend. The LW’s is mushroom and tomatoes, mine is pepperoni and tomatoes. Sorry about the shadow in the first pic, I was really hungry.

[Panhead John]

Well, that ain’t no Papa John’s. But it looks pretty decent……
😂 Wow dude! That looks great!

[Sid P]

Panhead John Thanks, we’re loving this!