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I’m about 3 weeks ahead of your journey, having just got a Roccbox for my 40th. I used the Pizzapp recipe posted upthread by someone with some very impressive results. This has worked well for me but there’s lots to learn about things like kneading the dough. (Too much and it’s too springy to shape, not enough and it rips). I can’t yet get a restaurant standard 12” round pizza without 70% of the pizza inflating like a balloon but I’ve got some ideas for next time. Basically it all starts to reveal itself when you start doing it. I did launch 1 pizza right across the garden to splatter on the shed when it fell to pieces due to weak dough but you’ve probably got more patience than me.
I used the Peddling Pizza / Gozney no cook tomato sauce recipe and it’s brilliant. I would avoid buffalo mozzarella, it’s really wet and you lose a lot of its amazing flavour when you cook it.
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Stevethecoffee
Nef
Fantastic, cheers - and @mrJL too, just nice to have some reassurance that nothing massively overlooked! Do you shape on a floured board and then slide the peel underneath? I thought I might have remembered some people using semolina on the board/peel for increased slippyness?