If you’ve ever tasted a perfectly blistered Neapolitan-style pizza baked in a Roccbox, you know what real pizza heaven feels like. That crispy-yet-chewy, lightly charred crust with a soft, airy interior — it’s what dreams (and cravings) are made of. But here’s the good news: we can make that same magic right at home.

In this guide, we’ll walk you through our foolproof Roccbox pizza dough recipe, from ingredients to fermentation, shaping, and baking. Whether you’re new to pizza making or already obsessed with your Roccbox, this recipe will help you level up your game.

Let’s be real — the dough is everything. The sauce, cheese, and toppings might grab attention, but the dough sets the stage.

The Roccbox cooks pizza at around 900°F (480°C), which means the dough needs to be hydrated, elastic, and strong enough to handle intense heat without drying out or burning. A good dough develops flavor over time, thanks to fermentation. And the best part? You don’t need fancy ingredients — just patience and the right technique.

Here’s what goes into our go-to Roccbox pizza dough:

Pro tip: Using 00 flour is key for achieving that authentic Neapolitan texture. It’s finely milled and built for high-heat ovens like the Roccbox.

We start by combining water and yeast in a large bowl. If you’re using active dry yeast, let it sit for about 5–10 minutes until it gets frothy.

Next, slowly add about ¾ of the flour and mix with your hand or a dough whisk until it forms a thick batter. Add the salt, olive oil (if using), and the remaining flour.

Now comes the fun (and slightly messy) part — kneading! We knead the dough for about 8–10 minutes, until it becomes smooth and elastic. If it feels sticky, don’t panic — that’s normal. Just avoid adding too much extra flour; it’ll balance out during resting.

Form the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp towel or plastic wrap and let it rest at room temperature for 1–2 hours.

You’ll notice it starts to puff up slightly. That’s the yeast getting to work! After this initial rise, we transfer it to the fridge for a slow, cold fermentation — ideally 24 hours, but up to 72 hours gives even better flavor.

The longer it ferments, the deeper and more complex the flavor becomes.

Once fermentation is done, take the dough out of the fridge and let it warm up for at least 1 hour. This step is crucial; cold dough is hard to shape and tears easily.

Lightly flour your hands and surface, then divide the dough into 3 or 4 equal pieces (depending on how big you like your pizzas). Each piece should weigh around 230–250g (8–9 oz).

Form each piece into a tight ball by folding the edges into the center, then rolling it gently against the countertop until smooth. Place the dough balls in a covered tray or container, and let them rest for another 1–2 hours at room temperature.

When it’s pizza time, sprinkle some flour (or semolina) on your counter. Gently press a dough ball from the center outward, leaving about 1 inch (2.5 cm) of untouched edge — that’s our crust or cornicione.

Avoid using a rolling pin! We want to preserve the air bubbles that formed during fermentation. Gently stretch the dough by hand until it reaches about 10–12 inches in diameter.

If the dough keeps shrinking back, let it rest for 5 more minutes. That means the gluten needs a quick nap.

The Roccbox cooks pizzas fast — we’re talking 60–90 seconds, so less is more. Overloading your pizza will result in soggy spots or burnt edges.

Stick to a classic setup:

• A light spread of crushed San Marzano tomatoes or high-quality pizza sauce
• Fresh mozzarella or fior di latte
• A drizzle of extra virgin olive oil
• Fresh basil leaves after baking

From here, you can experiment — pepperoni, mushrooms, arugula, or even burrata once it’s out of the oven. Just keep balance in mind.

Now comes the exciting part. Preheat your Roccbox for at least 20–30 minutes to reach around 850–900°F.

Lightly flour your peel, place your shaped pizza on it, and give it a little shake to make sure it moves freely. Slide it into the Roccbox and rotate it every 20–30 seconds for an even bake.

After just one minute, you’ll see the crust puffing up with those signature leopard spots. That’s when you know it’s working its magic.

Once the crust is golden and the cheese is bubbling, remove it carefully and let it rest for a minute before slicing. That resting time allows the crust to set — trust us, it’s worth the wait.

There’s something truly satisfying about biting into a pizza you’ve made from scratch — especially when the crust sings with flavor. The edges are crisp, the center is tender, and every bite has that beautiful balance of chew and crunch.

And let’s be honest: nothing beats sharing it fresh out of the Roccbox with friends or family. Pair it with a glass of chilled wine, a craft beer, or even sparkling water with lemon, and you’re golden.

Even with the best recipe, things can go sideways. Here are a few fixes we’ve learned the hard way:

• Dough too sticky? Add a light dusting of flour during shaping, but don’t overdo it.
• Dough tearing easily? It’s under-kneaded or too cold — knead longer next time and let it rest properly.
• Crust too dense? You might not be fermenting long enough. Try at least 24 hours in the fridge.
• Burnt bottom? Use less flour on the peel and keep the Roccbox flame moderate.

Practice makes perfect…

Perfecting Roccbox pizza dough is a journey — one filled with floury countertops, trial and error, and plenty of delicious rewards. Every time we make it, we learn something new.

Don’t rush the process. Time is your secret ingredient. Fermentation builds flavor, and patience builds skill. Before long, you’ll be shaping and baking pizzas that rival your favorite pizzeria — right in your backyard.

So grab your flour, fire up the Roccbox, and get ready to create something unforgettable. Because honestly, once you taste your own perfectly blistered crust, there’s no going back.

Enjoy your meal! 🍕

Can’t wait to hear how yours turned out — drop me a comment below!

Thanks for being here! If you enjoyed the recipe, don’t forget to share it with your friends.

And if you’re still hungry for more, take a look at our earlier recipes — you might just find your next favorite!

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