This Roccbox review dives into the creation of Neapolitan pizzas using Urban Slicer Pizza Works' Neapolitan dough mix. We'll explore a slightly modified recipe, adapting the instructions for use with a Roccbox oven to produce two smaller, perfectly sized pizzas. From initial dough mixing and rising to the high-heat baking process in the Roccbox, we'll chronicle each step, highlighting adjustments made for optimal results. The focus will be on achieving that authentic Neapolitan pizza experience – a beautifully charred crust, light and airy interior, and incredible flavor – all with the convenience of a pre-made dough mix.This hands-on review provides a detailed account of the entire pizza-making process, from kneading the dough and its initial rise to the crucial high-temperature baking in the Roccbox. We'll assess the ease of use of the Urban Slicer Pizza Works mix, analyzing the final product's texture, flavor, and overall quality. Finally, we'll offer a definitive rating and conclusion on whether this convenient mix delivers on its promise of a delicious and authentic Neapolitan pizza experience.
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Preparing the Dough
I started with the Urban Slicer Pizza Works Neapolitan dough mix. The package instructions called for the entire mix with one cup of water for two 13-14 inch pizzas. However, I adjusted the recipe slightly to create two smaller, 11-12 inch pizzas, suitable for my Roccbox oven.
I combined the reduced amount of dough mix with a little less than a cup of water. Then, I used a KitchenAid mixer to knead the dough for about 8-10 minutes until it reached a smooth and slightly sticky consistency. This created a dough with the perfect elasticity.
First Rise and Shaping
After kneading, I divided the dough into two equal pieces and shaped each into a ball, ensuring a tight skin on the surface. To prevent sticking, I lightly oiled each dough ball with olive oil, placing them in separate containers with lids for the first rise.
The package suggests a two to four-hour rise time at room temperature. I let mine rise for a little over two hours at about 80 degrees Fahrenheit, aiming for a doubling in size.
Prepping the Roccbox and Second Rise
While the dough rose, I preheated my Roccbox pizza oven to a scorching temperature, aiming for at least 800°F (ideally 850-900°F). This is crucial for achieving that signature Neapolitan pizza char.
After the first rise, I generously floured my work surface, lightly floured the dough balls, and carefully shaped each into a 12-inch circle. I used a pizza peel to transfer the dough to the hot Roccbox.
Topping and Cooking the Pizza
I applied a thin layer of room-temperature pizza sauce (recipe in a previous video!), followed by a light dusting of fresh grated Parmesan and slices of fresh mozzarella. A drizzle of extra virgin olive oil finished the topping.
The pizza cooked in less than two minutes in the intensely hot Roccbox. I rotated it slightly during cooking to ensure even browning and charring.
Results and Conclusion
The resulting Neapolitan pizza had a beautifully charred crust, a light and airy interior, and a delicious flavor. The crust had a perfect texture – crispy on the outside and soft on the inside. The simplicity of the 'just add water' mix was impressive.
Urban Slicer Pizza Works Neapolitan mix receives an 8+/10 from me. It's a convenient and high-quality option for those who want a delicious Neapolitan pizza without the hassle of making dough from scratch. The ease of preparation and exceptional results make it a worthwhile purchase.
