Heats to 500°C (932°F) & cooks a pizza in 1 to 2 minutes.
Retractable legs
No assembly, built-in gas ignition & adjustable heat control dial for temperature control.
Fitted with the safety protection (LCC27) hose & regulator.
Also available at Amazon for the same price
I think I might of just seen one in the new aldi catalogue for $199
Oooooo the Aldi one looks good. Turntable and included paddle hmmmmm
That looks pretty good. I wonder if it can get up to 500 deg.
Haha now i can see why they didn't have any when I rocked up to Aldi last Saturday… Shoulda gone to specsavers!
Aldi casula got some in stock at discounted price of $149
These are great, albeit a little small. Combo with 15% off Ultimate card: https://www.ozbargain.com.au/node/800798
I'm tempted by the Hizo for this reason
https://www.kegland.com.au/products/hizo-g14-stealth-black-p…
I'm a big Kegland fanboi, do it
If you're curious about where that brand came from, I went on a deep dive and found its original source.
https://www.alibaba.com/product-detail/New-14-inch-Hot-selli…
Saw a clone in the Aldi catalogue for the 30th September for $199. That one also has a manual turntable which makes it easier to rotate the pizzas.
Also comes with paddle and padded travel bag.
Knock-off of a knock-off. This is getting meta.
Don't get the aldi one
That turntable would interfere with the cooking quality and evenness as it rotates the hottest part of the floor ends up being turned to the opening making it loose its heat faster and also the rear now has the cold spot on the floor and a super hot top, that's why you rotate the pizza to keep it evenly timed in the one hot spot top and bottom of your oven.
Is this from personal experience? I would think if you're getting sub 2min cooks, these hot spots and heat dissipation issues wouldn't really matter. It's not like you're rotating it 180 deg at a time.
With the rotating base, assuming the stone has been heated well, and you're rotating around 15deg at a time, it should result in a better cook? Maybe there's a bit of a delay in the next one as you're waiting for the stone to reheat
I think the bigger issue is launching the pizza to land squarely on the base. Not sure what the diameter of the stone is.
Edit. Looks like the captain below had mentioned the heat retention bit.
You normally rotate it about 90degrees at a time so four turns and believe it or not the floor cools down quicker as you are placing something cold on it
Having the one hot spot at the back means a more even cook.
As for making it easier to place the pizza on the stone you could start off using some baking paper on the paddle and pull it out like a convenor belt sort of like this https://www.youtube.com/watch?v=_sEyual2UPI or you could just buy an easypeel
Another tip is to use coarse semolina instead of flour for stretching on the bench as flour burns black and semolina does not and pop those big bubbles on the edge before cooking
Here is an awesome site i use for my dough calculations https://www.stadlermade.com/pizza-calculator/
@Loot N Plunder: having learnt from a lot of trial & error giving your dough ball a bath in flour before you start to flatten is key (dusting off excess) the semolina trick works well but I tend to dust the pizza paddle with it but don't use too much or the semolina burns on the pizza stone
the PizzApp does the same for calculations but to be honest once I found Vito Icopelli just follow his dough recipe and tips to make perfect Neapolitan pizza, this guys knows pizza
@Irishness: Vito Icopelli
Fair enough this guy can make a bland pizza its only 4 ingredients for the dough and all he ever cooks is cheese and sauce so lets not turn this into a James Hoffmann coffee snobbery forum like the coffee topics end up.
There are so many more dough's to try why be a one dough wonder (pan,thin,sourdough,new york,pizza hut/dominoes/ papa joes,long ferment,low/high water %,quick dough,) and there is plenty more to try
@Loot N Plunder: fair enough more for those looking for a good dough and lots of tips, I don't do coffee so no idea to your reference but I get your point. I know that if I'd watch Vito's videos when I started I would have not gone through half the pain of failures I did, even how to get the dough out of the container without ruining it and not to stick to the pizza peel
any recommendations for new doughs to try I'm always looking cheers
@Irishness: any recommendations for new doughs to try I'm always looking cheers
A Sourdough base is always nice as is a thin and crispy I am not into the oil based dough's. I like to add a little honey to the water yeast mix and usually a 3 day dough ferment in the fridge and usually a 65% to 70% saturation even make pita breads for home made yiros in the same oven.
So many options its hard to have just one dough for all the pizzas you are going make in your lifetime.
looks similar to the Coles sold THOMSON SCENIUM only with a turntable pizza stone. great oven for the money, jury out of the rotating pizza stone as while it makes turning easier I agree with other comments it may ruin the heat
https://www.coles.com.au/product/thomson-scenium-gas-pizza-o…
Could you find any reviews of the Aldi one? I looked but couldn't. I am also interested in how it performs.
The amazon listing has only one review, from 'Peter'. Peter seems to have taken a heap of good quality photos, a video, and praised its quality vs. Ooni Koda. Peter also has no other reviews….
And he gave it 4 stars..
I’ve got one. It’s very good for the price. Biggest challenge is that the heat is all from the back - so you need to rotate the pizza during cooking every 20-30 or it’ll burn the crust to a crisp. Also, I find it a challenge to get the stone hot enough throughout the cook to brown the base evenly.
But with practice the pizzas come out well cooked and tasty.
Don't all these pizza ovens heat from the back?
commonly yes, a few also have short side burners, then there are a few that heat from below with a slightly different design. Most of these are just Ooni copies
Agreed, the stone is a bit thin I guess and doesn't retain enough heat to cook the bottom enough by the time the top is done. First pizza usually comes out alright but there's too much waiting in between.
There's room to perhaps squeeze a burner in under the stone, but I haven't tried to yet.
I have made close to the best pizza I've ever had in this thing though, including what I've had in Italy.
I also have one of these ovens and it takes a few trial runs but you will get amazing pizzas when you work out the dough hydrations and cook times
I went through so many dough recipes checkout Vito for a onestop to learn how to make everything and fix the mistakes everyone makes, best pizza dough https://www.youtube.com/@vitoiacopelli
Purchased the $200 Jumbuck last week and it’s a great unit (went in with low expectations as Bunnings sells a lot of junk).
15 min to heat up, solid construction and good performance. I was going to get the Aldi one on sale soon as it’s ~20% larger but didn’t want a turntable (it’s easy enough to rotate a pizza with the peel - launching it into the oven is the trickiest part.
I'm trying to figure out how large the Aldi one is, how did you get the ~20%? All I could see was one set of dimensions, wasn't even sure if it was the assembled product or the box it comes in - nothing about the stone size.
given I'm 99.9% certain the Aldi is the same as the Thomson but with a rotating circular pizza stone the internal dimensions are 350X380mm so I'd assume the pizza stone is 13"
Cheers!
Likewise. The bunnings jumbuck is great especially considering the cost
I had a Masterpro that started shorting. Did some research, decided to go with a similar model from Kegland. It had an issue so I returned it in person. The guy there suggested I try their new Hizo electric 12 inch oven for another $100. I thought why not? I’d seen the new Ooni electric for $1100 and this was $200. Looked well built. I wanted electric so I didn’t have to fiddle with wood or deal with the added extras associated with gas. It’s been great, very happy to this point. I can recommend. As iMagoo stated: I’ve become a bit of a Kegland fanboi.
Good to hear. Part of me wants a gas one, but another part of me thinks the simple electric one might actually get used more.
I have Bottled gas connection in my house and i have left an extra conenction point in my alfresco. Can this or any pizza oven be connected to that directly or does it need a swap and go type gas supply?
is your bottle gas LPG if so then it'll be fine, natural gas supply won't be suitable. You may need to fit a suitable hose & regulator if in doubt speak to a gas fitter
I had one of these. And while I'd call it "OK", ended up buying a Gozney Roccbox when they were on special before Fathers Day at BBQ's Galore and I find it infinately better.
I would have saved a little longer for the Roccbox to begin with, however back when I got the Arrosto was before BBQ's Galore stocked Roccbox and Roccbox's always had long waits for availiable stock and never discounted. Arrosto was discounted at the time and thought I would try it out. Glad I did, but because I make like 4-6 pizzas nearly each cook the recovery wasn't terrific with the Arrosto and ultimately why ended up with the Roccbox.
This is a pretty good discount/price point for the Arrosto. Perhaps the price point it always should have been. Definately worth it at this price if you really don't want to fork out the extra for something else - you can make some pretty damn awesome pizzas with it.
Seen a $200 jumbuck from Bunnings has recently come out. Anyone had any experience with either pizza maker?