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Rotary Tabletop Pizza Oven $199 @ ALDI Special Buys

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Rotary Tabletop Pizza Oven $199 @ ALDI Special Buys
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alescorpio on 03/10/2024 - 10:29 aldi.com.au (7650 clicks)
Last edited 03/10/2024 - 10:30 by 1 other user

New version of the Aldi pizza oven with rotating stone. I have the previous one and really happy with it. Previous version was easily modified with a rotisserie motor:
https://www.smokefireandfood.com/forum/index.php?thread/7020…

Gas powered with piezo ignition
Folding legs with anti-slip feet
Manual rotary cooking system
Cordierite pizza stone
Includes pizza shovel and carry bag
Size: 64.5cm x 39cm x 25.3cm

This product is experiencing shipping delays, which means it will not be available in some stores for the advertised date. To find out more and which stores are impacted please see here for more information Special Buy Product Delays

Home & Garden Oven Pizza Oven

Related Stores

ALDI
ALDI

closed Comments

  • jv on 03/10/2024 - 10:41
    +2

    Pizza in pic looks about 4 inches.

    • m9 on 03/10/2024 - 10:42
      +65

      You know best

      m9 on 03/10/2024 - 10:42 (Collapsed - Offtopic. Show)
      • jv on 03/10/2024 - 10:42
        +16

        My wife picked that up, not me…

        • HoochieMamma on 03/10/2024 - 10:46
          +28

          No, no, dig up, stupid.

        • Whitey75 on 03/10/2024 - 12:07
          +6

          Im not sure that is much better for you than your original response jv 😝

    • fastnbulbous on 03/10/2024 - 14:22
      +2

      the thickness of the crust is more important

    • burns13 on 03/10/2024 - 16:14
      +1

      Dominos size then

  • poxy001 on 03/10/2024 - 10:46
    +5

    Old one which was on sale for $99 had larger dimension

    70.5cm x 52cm x 26 cm vs
    64.5cm x 39cm x 25.3cm

    New one looks like it might not take a 13" (33cm) pizza as the width is only 39cm. Could be as small as 8" (20cm)

    And product description says > Manual rotary cooking system

    • theguyrules on 03/10/2024 - 10:56

      That's pretty tiny

    • jlien on 03/10/2024 - 11:15
      +11

      man, shrinkflation strikes again.

    • stinkychicken on 03/10/2024 - 11:23

      The box says 30cm for large pizza.

    • awesomise on 03/10/2024 - 11:29
      +1

      Can you still buy the old ones? Not being a shitter but it seems not much point buying this one for double the price if old one is still available.

      • alescorpio on 03/10/2024 - 11:41
        +2

        Old one original price was 199, it was reduced to 99 some weeks later. Same might happen for this one.

    • superroach on 03/10/2024 - 11:34
      +1

      Compared to a normal pizza oven, the size is a bit better than it looks, because you don't need extra room on the sides to help rotate it.

    • alescorpio on 03/10/2024 - 11:53
      +1

      I think they reduced the stone size from 33cm to 30cm and changed the rotating mechanism to make it smaller. On the positive side, this should make it faster to reach the cooking temp. But for sure i would double check that the stone is at least 30cm.

      • alescorpio on 03/10/2024 - 20:40
        +2

        As per comment below stone is 33cm as per previous model

    • CommuterPolluter on 03/10/2024 - 12:11
      +2

      In fairness, can you take 13”?

    • timtam-slam on 03/10/2024 - 15:34
      +1

      Manual rotary cooking system sounds like fancy words for "you need to turn the pizza yourself".

  • cyrax83 on 03/10/2024 - 10:51

    How hot does it get is the most important question

    • poxy001 on 03/10/2024 - 10:56

      Old one states up to 500C if any indication of this one?

    • schmecklez on 03/10/2024 - 11:07
      +2

      These new ones are 500°c too.

  • punkel on 03/10/2024 - 11:08
    +3

    Looks cheap-ish

  • tightm8 on 03/10/2024 - 11:15
    +6

    These things almost always end up in the council pick up's or the bin.

    • Cluster on 03/10/2024 - 12:07
      +5

      Have a look at KMart/Aldi/etc. They have dedicated popcorn makers. Donut makers. Dog treat makers. Muffin makers. Pizza makers. Each device with its own casing, electronics and power cord. And they'll all inevitably end up at the Salvo's/Cash Converters when owners realize they've filled their kitchen with junk.

    • alescorpio on 03/10/2024 - 12:15
      +8

      I use mine twice a week, it makes really good pizza. it requires to prepare a dough a day in advance but it is worth the effort.

  • educalifa on 03/10/2024 - 11:17
    +18

    I bought the old one and now have a Ooni Karu 16. I'll be honest, this is an absolute BARGAIN in comparison and the pizzas it makes are 95% as good as the Karu's.

    Yes, it will take a bit longer on initial heat up and in between pizzas but that's not a bad thing as it also means it's harder to burn the base.

    I love the Ooni and don't regret getting one despite the price difference. It's bigger which I personally prefer and it's also easier to launch the pizzas and etc. Having said that, this oven comes with a pizza shovel, carry bag, controls at the front and the stone rotates, you get none of that with the Ooni. The Aldi oven is also ridiculously portable and the Ooni is a heavy cumbersome beast.

    In my experience, as long as you get your dough right you can't really go wrong with any of them.

    Pro tip despite not being a pro: Make sure to test your ferment!!!!

    • souths123 on 03/10/2024 - 11:22
      +1

      do you have a pizza dough recipe to recommend?

      • educalifa on 03/10/2024 - 11:24
        +2

        It's a personal preference kinda thing to be honest… I like the Neopoletan style pizzas and can link a video to a really good recipe but if you prefer other styles you can always find good stuff on youtube.

        • Velocita on 03/10/2024 - 12:20
          +2

          Link away

          • iuselect on 03/10/2024 - 12:24
            +3

            @Velocita: I'm not the original commenter but I recommend Vito Iacopelli on youtube. I've been making this poolish pizza dough and baking on steel in my oven and the results are fantastic. I do bake a lot of bread so there's some adjustments that I've made to fine tune it but the basics are there.

            https://www.youtube.com/watch?v=u7Hd6ZzKgBM&pp=ygUTcG9vbGlza…

            • educalifa on 03/10/2024 - 12:35

              @iuselect: That's what I use most of the time too… not too hard and despite seeming very time consuming, it really isn't! Each steps only take a few minutes, the rest is just up to the dough Gods.

            • jv on 03/10/2024 - 12:43
              -1

              @iuselect:

              I've been making this poolish pizza

              Isn't italian pizza better ?

            • souths123 on 04/10/2024 - 07:05

              @iuselect: yes, I did this one last time, but must have done something wrong when making it. The first one turned out fine, but I froze the rest of the dough for future use and when thawed (in fridge and then room temp for a few hours) it doesn't seem to work very well

            • Irishness on 05/10/2024 - 10:31

              @iuselect: Vito is excellent not just his recipes but all his tips & tricks, also for a great pizza sauce

        • greencomet on 03/10/2024 - 13:19
          +4

          I've been making a biga 75% hydration biga dough with my Kiln and it's awesome, took me months to get right but I'm getting consistent results now.

          https://imgur.com/a/8NXQ7Zt

          • alescorpio on 03/10/2024 - 13:21

            @greencomet: Wow those pizza look amazing..and yummy!

          • dandandan on 03/10/2024 - 19:20

            @greencomet: I am glad I went with the Kiln over the Ooni, Roccbox or Gozney, purely for the rotation. I think for those with a lesser budget or even wanting to try a Pizza oven like this, the Aldi is at a great price point. I also have a wood fired oven however the Kiln is hard to go past for ease of use and quality of result.

            • educalifa on 03/10/2024 - 19:40

              @dandandan: The Ooni 16" is wide enough that I honestly don't miss having the rotation part… if it had it I guess I'd use it too but not having it is seriously a non issue. I'm way more bothered by the loss of heat of an open area so close to the pizza.

          • educalifa on 03/10/2024 - 19:45
            +1

            @greencomet: Yup! 75% is where it's at 😁

            https://imgur.com/a/sVzoaz1

            Also, if you can, try Caputo Nuvola Super. Not the easiest to find but well worth it IMO!

            • greencomet on 03/10/2024 - 20:32

              @educalifa: Oh nice, I've only ever used Caputo blue, never seen Nuvola Super before.

              • educalifa on 04/10/2024 - 06:13
                +1

                @greencomet: It's reaaaally good but also on the expensive side. I bought the 15kg bag last year and thought I'd probably end up losing a good portion of it cause 'there's no way I'm using all this'.

                Well, I'm now down to 4kg 🤣

          • iuselect on 04/10/2024 - 08:55
            +1

            @greencomet: beautiful leoparding, nice work!

          • killabob on 04/10/2024 - 11:50

            @greencomet: How the hell did you slide it off wood so easy?!?

            • greencomet on 04/10/2024 - 12:04

              @killabob: I find wood peels much easier to launch from compared to metal, a little dusting with 50/50 mix of flour and semolina and it slides right off.

            • Irishness on 05/10/2024 - 10:33

              @killabob: use a course semolina just don't use too much or it'll end up burning, trick is also to bath your dough in flour so it's not sticky

      • pufffdragon on 04/10/2024 - 05:17
        +2

        I use the Pizzapp. Great app to calculate your ingredients and how many pizzas you want to cook. Can adjust everything from the hydration percentage, to how long you want the dough to ferment.

        • educalifa on 04/10/2024 - 06:14
          +1

          Ooni's app used to be like that then the f@#$ it. I'll give this one a go. I actually created a simple spreadsheet that does all that too but I'd prefer an app too

    • frforreal on 03/10/2024 - 11:28
      +1

      As someone who has been tossing up between a roccbox and ooni… this comment has pretty much sold me on the aldi one instead

      • educalifa on 03/10/2024 - 11:41
        +2

        Just keep in mind the size difference. I have the old model which will make 12-13in pizzas. This new one seems to be smaller so if you don't mind making several small pizzas instead of just a couple large ones, go for it! You won't regret it. I'd also suggest getting a digital thermometer to ensure pizza stone is at the correct temps as that does make a difference.

    • eswes on 03/10/2024 - 11:47

      Appreciate the honest feedback. Had expected the Ooni to be leagues ahead of the Aldi one (esp considering the price difference) but interesting to see that this isn't the case.

    • Stivo on 04/10/2024 - 09:32
      +1

      What do you mean to test your ferment? If it puffs up then its good to go right?

      • educalifa on 04/10/2024 - 15:04

        Well, yes… but by then you have already used your flour and spent time trying to get a good dough. You can actually test your yeast before you start. I find that fresh yeast tends to be more consistent and will work out well most of the time. Dry yeast if not stored correctly will either work poorly or not at all. And by not store correctly, I mean it can be the smallest thing that will ruin it too. Like leaving the yeast next to something hot (i.e. stove/oven) and etc.

        The whole reason I ended buying the Ooni Karu after buying the Aldi oven is because I thought my pizzas weren't coming out as good due to the oven. Only to then find out about testing the yeast AFTER I'd spent $$$ on the Ooni. I then tried the Aldi oven using good yeast and the results were great!

        It was my first time baking pretty much anything and I thought I'd just have to open the container, weigh and add the correct amount according to the recipe and I'd be done. Expensive mistake haha but like I said, in the end I don't regret buying the Karu 16 at all!

        Edit: This is a great way to test yeast in case someone is wondering!

        https://jessicainthekitchen.com/how-to-test-yeast-to-see-if-…

        • Irishness on 05/10/2024 - 10:35
          +1

          so true, I was using a yeast I store in the freezer which gave great results, finally used it all up, got another different brand & immediately know the yeast is nowhere near as good despite being far less old

        • Stivo on 07/10/2024 - 10:19
          +1

          I get you. As a home brewer I know the challenge. For pizza I use dry yeast which is purchased in bulk. I store it in the fridge and it lasts years.

  • mykalbtv on 03/10/2024 - 11:29
    +3

    I have the previous one, it was the best $200 I've spent in a long time. And considering the cost of an Ooni or Gozney it's really an insanely good value product.

  • heineken016 on 03/10/2024 - 11:53
    +1

    Controls on the front is a nice change. Is the second dial how you rotate the pizza?

    • jdizzles on 03/10/2024 - 18:41

      Yep, have picked one up

  • nubzy on 03/10/2024 - 11:58

    Looks similar to the Coles Monro from a few years back. Mine works a treat. Not worth paying the premium for an Ooni when these knockoffs do the same job. Really a very simple design and wouldn’t cost much to make.

  • souths123 on 03/10/2024 - 12:11

    I have one of the electric ones with the lift up lid (mine is the Walstead Pro that I got for $99) I find it pretty good for an electric indoor unit…..just don't forget the silly little paddles that get stored inside it….turning it on with those inside makes a big mess of the stone when the plastic handles melt lol. Only gets up to 400 degrees, but still much higher than a normal oven and it is quick. I like it as it is easy to store and you use it in the kitchen no matter the weather outside, or if winter dark early evening.

    • when2buy on 03/10/2024 - 13:59

      loool haha im looking for a cheap electric one too i borrowed my brothers and its so good to use

    • Bargin Boy on 03/10/2024 - 17:55
      +1

      If you take the temp knob off and dig out the glue, you can adjust the thermostat screw up.

  • ocular on 03/10/2024 - 12:12
    +2

    I have x2 of the old ones - and gave one to the my son. The old one is brilliant, got a laser gun thermometer. I use the rotating handle and give it a bit more force at one end and then the stone turns on the rotating arms a bit further each time so manage to expose all the 360 degrees to the flame. So dont have to turn the pizza manually at all. But do need to use the peel early on to make sure the base doesnt stick to the stone. Got a bit aggressive and cracked the stone, but the one Bunnings have for $25 is the same size -33cm. When in a hurry I use the pre cooked Toscano bases from Cole and moisten the edge with water befor cooking. Why the two dials on the new one? The old one has just 1 gas dial controller at the back. Big W have a 30cm pizza stone if a replacement stone for this new model is needed. These units are great as so mobile. Legs fold up. Have had taken mine camping and had great pizza nights. Not sure how the this one rotates the pizza? Manual rotation - does this just mean by hand?

    • deadhurricane on 03/10/2024 - 12:40
      +4

      2nd dial is the spinner, that's the manual rotation part

    • miicah on 03/10/2024 - 20:37
      +1

      the base doesnt stick to the stone.

      Usually that means your stone isn't hot enough.

  • CommuterPolluter on 03/10/2024 - 12:12

    I love consumerism and the throwaway culture.

  • MrBillions on 03/10/2024 - 12:18

    If you want a really good one what do you buy? Dough not an issue

    • educalifa on 03/10/2024 - 12:41
      +1

      I can recommend the Ooni Karu 16. It will allow you to use gas/charcoal/wood/pellets, it's way bigger than this one which not only allows for bigger pizzas but also makes it easier to launch, retrieve and keep an eye on your pizzas. It also closes which means you don't lose much heat at all.
      I've had mine for nearly 2 years now. I expected to stop using it after a while but I still use it AT LEAST once a month. The bigger oven will also let you cook other things like bread, steaks and etc so that's even more use out of it.

  • killabob on 03/10/2024 - 12:24

    I'm waiting patiently for the Everdure Kiln but the pr**k never goes on special!!!

  • Master Haggler on 03/10/2024 - 13:04
    +3

    A good oven to start learning to make your own pizza. If you enjoy it and want to lift your game then no doubt will want to upgrade to a ooni or Gozney.

  • FallaM on 03/10/2024 - 13:15
    -8

    your oven is just as good as this for pizza

    • alescorpio on 03/10/2024 - 13:18
      +7

      Not true. Your oven cannot reach 500 degrees. I started with normal oven, then electric pizza round one and now use this one. This makes much better pizza.

    • Irishness on 05/10/2024 - 10:37

      nonsense, temperature is a major factor in a good crust, regular ovens just don't get hot enough, I've tested same dough one in oven one in pizza oven, night & day the pizza oven wins

  • bobzor on 03/10/2024 - 13:21
    -1

    Pizza isn't sausage
    Why does it need turning?

    • Master Haggler on 03/10/2024 - 13:57
      +2

      Because the heat comes from one end if the oven. If you don’t turn it then it will burn one side while the other side is not cooked.

  • jastreb on 03/10/2024 - 13:22
    +2

    Why do you need to turn the pizza? Is the heat element offset or not circular so you get an even cook?

    • OutOfTime on 03/10/2024 - 13:26
      +4

      The flames are at the back of the oven, so the back half of the pizza will quickly turn to charcoal unless you rotate it. Having a rotating stone is incredibly helpful! @bobzor

      "Pizza Crust lighting on Fire" lmao https://www.reddit.com/r/ooni/comments/1efl06v/pizza_crust_l…

      • jastreb on 03/10/2024 - 14:06
        +1

        Ok thank you

      • jv on 03/10/2024 - 14:36
        -1

        "Pizza Crust lighting on Fire"

        Is that using a Tesla oven?

  • tempco on 03/10/2024 - 14:36

    How much better is this compared to Weber’s whole system? I’ve become pretty adept at it but just curious.

    • Master Haggler on 03/10/2024 - 14:43

      This gets hotter so will make a better Neapolitan pizza if that’s what you’re after. The Weber is a lower longer cook for a more crispy pizza.

      • tempco on 03/10/2024 - 21:30

        Gotcha, appreciate the input. Will pass then. :)

  • bamzero on 03/10/2024 - 15:43

    Was wondering about the manual rotary system, just re-read your post and saw about converting to auto which makes much more sense.

    Now I just wanna know why 50% of Aldi's special buys still experience delays these days..

    • pformag on 03/10/2024 - 17:10

      Major issues with congestion with containers out of Asia.

  • burns13 on 03/10/2024 - 16:16

    Looks like a great half arsed Xmas present

  • Roe Jogan on 03/10/2024 - 16:56
    +7

    got one on the first day, amazing little unit the biggest selling point in the spinning base, it keeps going in 360 non stop unlike the old design where it had a pull lever from the side that only spun like 300 degrees back and forth old version was not a full rotation (didn't own it i read a review), also this update seems to have a better built mechanism that holds the stone, as well as the controls being at the front for easy on the go temperature control. the spinner is on the front 2 that's the second dial, easy to turn and work with. i made some network style pizzas last week they were amazing, also tried Neapolitan, i bought a pizza screen from amazon, you can find 12x2 for like 20 bucks, a life saver these screens, without them i would have probably burned or Fkd up the launch like most people, and the turning thing just avoids burning the pizza or having to stand there with a paddle and spin it, honestly that's the only reason i bought it, other spinning units are like 700-800 (albeit auto spinning but i aint paying 4x the price to get auto spin specially when it cooks in 2 mins). at this price if u like pizza absolutely go for it, i also bought a infrared gun and a bamboo wood paddle to launch (or eat pizzas on) from temu, for 25 bucks total. so total setup was like 250 (not counting the lpg bottle, im assuming anyone buying this would have one on a BBQ already) that will set u back like 85 plus fill which is 40 i think?) havent filled mine up in ages
    EDIT: the stone is 13" on the dot, you cant fit 14" so DO NOT buy 14 screen, I got 13 inch pizza screens instead of the 12. its the perfect fit,

    • alescorpio on 03/10/2024 - 19:12

      I added to mine (old version) a rotisserie motor from aliexpress so I just need to press a button for the rotation. I also use a sliding pizza peel from Temu, it makes the launch much easier.

      • Roe Jogan on 03/10/2024 - 21:13

        can you link me the one you bought. how did you install it?

        • alescorpio on 04/10/2024 - 10:23

          It seems i cannot link it. This is the description in aliexpress:
          High Quality Electric BBQ Rotisserie Motor 2.5-3rpm Rotary Speed Max 15KG EU Plug Electric Barbecue Motor

          If you look at the forum thread in the original post there is the guide on how to install it.

          • Fairmont on 04/10/2024 - 13:35

            @alescorpio: Anyone with new version, think you can add a motor to it?

            • Roe Jogan on 04/10/2024 - 15:01

              @Fairmont: well the dial is connected to the rotary via a direct metal rod, i dont wana F with it, it works fine as is, maybe sometime down the line

    • Barnesworth on 04/10/2024 - 06:52

      Nice write up thanks Roe. Picked up one last night (from Civic ACT). The learning curve will be steep. What weight dough ball works well for Neapolitan on the 33cm stone?

      • Roe Jogan on 04/10/2024 - 11:32
        +1

        200 gram dough ball works good, but i also like my pizza on the thinner side, experiment and see what you like, it very much is a learning process, your first 1-2 sessions are the learning sessions, tomorrow I'm gonna make more again, tbh the Neapolitan tastes Fkn amazing even more so than the NY style idk maybe its the fresh aldi cheese and basil

        • educalifa on 05/10/2024 - 12:40
          +1

          200g on 13" and you think it's thin? haha dam… I must be doing some paper thin pizzas then! I usually do 200-220 on the 16"!

    • dinglejerry on 09/10/2024 - 20:40

      What is the purpose of the screen?

    • Rick Sanchez on 10/10/2024 - 00:08

      Do you know what the long metal rod with a triangle on one end is for? It's not in the instructions and I can't figure it out!

      I might just be blind and/or stupid though.

      It's on the first image on the aldi page.

      • Rick Sanchez on 10/10/2024 - 00:51

        Ok I got it - it's a match holder in case the pilot ever gives out!

        Or a spliff holder depending on who you ask.

  • pformag on 03/10/2024 - 17:07

    That forum needs to learn to make better dough.

  • louuisc on 03/10/2024 - 19:37

    how does it compare to a good one like https://au.gozney.com/products/roccbox

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