r/pizzaoven

Hi everyone, could you help me understand why my Gozney Roccbox cannot reach the temperature claimed by the official preheating time?

In my area, I’m using a 28mbar pressure regulator and a propane-butane mixed gas. However, it does not show the pressure value for the mixed gas.，After preheating on maximum flame for 15 minutes, the stone temperature is only 310°C, while the official one has already reached over 400°C.

The right side got a little messed up with launching but it was delicious!

Homemade sourdough crust, San Marzano tomato sauce, fresh mozzarella, basil & Parmesan on top.

How’d I do? Tips for spinning the pizza?

Fairly new to the pizza oven scene, just bought a Delvita Diavolo and struggling with getting the gas line on?

Any tips? I have submerged in water and it just doesn’t seem to go on enough

Hi everyone!

For the last few months, I’ve been obsessing over hydration percentages and fermentation times, balancing my life as a professional pizza chef and a solo developer.

I realized I wanted a tool that was professional enough for technical doughs, but simple enough for a Sunday pizza at home. After countless friends asked me for recipes or tips on how to bake the perfect pizza, I decided to build this app.

This is my first official project, and it's a huge milestone for me: I’m currently working on transitioning from the kitchen to a developer role, and this app is the first step in that journey.

So, I built Easy Dough. It’s a native Android app designed to take the guesswork out of the process without the clutter.

⚠️ Availability Note: For now, the app is only available in Europe. I'm working on expanding to other regions soon!

What to expect:

• Native & Modern: Built with Jetpack Compose, fully optimized for Android 15 (Edge-to-Edge).
• Focus on Direct Doughs: Simple, reliable results for home and pro bakers (Biga/Poolish coming in the future!).
• Clean UI: I’ve tried to keep it as "flour-hand friendly" as possible.
• Language Support: Currently available in English and Italian.

Monetization Transparency:

The app is free to use. It includes a small banner and an occasional interstitial (no spam) to help me cover the flour for my tests! 🍕 (No hidden trackers or sketchy permissions).

What's next:

I'm working on a Flour Guide to help users pick the right flour strength. I know that (W) values are mostly an Italian thing, so I’ll be bridging the gap by including protein percentages and international naming conventions to make it useful for bakers everywhere once the app goes global.

I’m a solo dev and I’d love to get your honest feedback on the UX and the calculations. If you're a baker based in Europe, let me know what you think!

Play Store Link: https://play.google.com/store/apps/details?id=com.marco.easydough&hl

Thanks for the support! Any advice, feature requests, or feedback is highly appreciated!

Not showing the bottom because it's a leetle too charred.