Gozney is known for its professional pizza ovens, and the Gozney Roccbox applies that professional know-how to home cooking. Its sleek, modern, almost space-age form and two exterior color options (slate gray and olive green) make it a great choice for design lovers. We found in our review of the Gozney Roccbox that this oven takes up little space, making it a strong choice for those with small outdoor patios and limited storage space.

By placing the gas source at the back of the long domed oven, pizzas are nicely browned on top and bottom in just a few minutes. We also loved the height of the dome, which makes it easy to see inside without bending down. The compact, perfectly shaped stainless steel peel makes getting the pie in and out of the oven relatively easy.

The Gozney Roccbox costs $499 and is available at Gozney.com; it went on sale in March 2016; the Gozney Roccbox comes with its own stainless steel peel (a tool for getting the pizza in and out of the oven) and bottle opener.

Unlike many other pizza ovens we tested, the Roccbox has the pizza stone already secured inside the oven. To get ready, simply unfold the oven's three tripod-style stainless steel legs and attach the gas canister to the lower back of the oven. The gas canister easily snapped into the opening and was secured in just a few seconds.

Once set up and on the tabletop, all that was left to do was hook up the gas regulator with the gas canister attached to the main unit to the propane gas tank. Once secured and tightened, the manual recommends testing the gas connection with soapy water to make sure there are no gas leaks. We tested the connection and found no leaks.

The Gosney manual also recommends running the oven on low temperature for 30 minutes during the first bake, then running it on high temperature for 15 to 20 minutes to reach the temperature needed to bake the pizza (700 to 800 degrees Fahrenheit).

The design is where the Roccbox really shines, with its dome-shaped form, eye-catching silicone jacket, and perforated folding legs. But beyond mere aesthetics, the professionals at Gozney have put a lot of thought into harmonizing form and function. It starts when you open the shipping box: there are Velcro straps around the oven for easy removal from the box, and even the printed materials that come with the oven are sleek and beautiful.

The oven's features are as aesthetically pleasing as they are effective. The gas canister, for example, has a modern look that matches the rest of the oven. The easy-to-read built-in thermometer shows different temperature zones in a color palette so you can glance at it and know if you are in the right temperature range (700 and 800 degrees Fahrenheit, indicated by orange zones). The peel is also smartly designed: the short grip makes it easy to insert and remove pizzas.

We also liked that the Roccbox's opening is slightly higher than most of the other models we tested, which means you have to bend down less often to check and rotate the pizza (trust us, it gets tiring after a while, especially on your lower back). Also, the Roccbox's silicone jacket is cooler than other ovens, which is important for kids to enjoy making pizzas, while other ovens did not come with a protective cover.

The only (and very small) problem with the Roccbox design is that because of its shape and the way the flame runs from back to front through the top of the oven, the stainless steel front exterior of the oven can quickly get dirty or burnt by the flame. However, with a bartender's helper and a rag, it can be easily shined up.

The Roccbox's heat source, the flame, hits the back of the oven and rolls forward by design. Gosney also cites dense insulation as a plus for maintaining heat around the pie. If anything, if the oven gets too hot, it's harder to cool it down, but that wasn't a major concern. In one test, the oven reached over 800 degrees F. It was lowered by simply letting it rest at a lower temperature, but it took longer.

In tests, homemade dough and freshly baked dough from a local pizzeria were fully cooked in two minutes. Both puffed up nicely, the crust crumb (due to the texture of the dough) was nicely exposed, and the crust rheoparding (speckled charring) and cheese were slightly browned.

As with the other ovens, the commercial dough (both refrigerated and frozen/thawed) was very browned and firm on the outside, but did not cook through to the inside after a couple of minutes. However, the Roccbox's flame reaches deep into the oven, so the cheese was still well browned.

Of the best pizza ovens we tested, the Gozney Roccbox was about tied with our favorite model, the Ooni Koda 16. the Ooni is more expensive, has no thermometer, and requires the purchase of a separate pizza peel, but we preferred the L-shaped burner, which makes baking pies easier We preferred the L-shaped burner, which is easier to bake pies.

Still, the Gozney Roccbox gets as cold and hot as a stone oven. It will definitely wow your guests with its design and ability to char a pizza in a couple of minutes.