Lidl Pizza Oven

Do i need to find a store with them in stock?

Works ok with ooni pellets, although you have to shovel the stuff in at a quick rate to keep the temp at 300-350. It won't go above that

Bought one yesterday - used it with chopped hardwood. I had it up to 500C - pizzas were good and popular with a lovely oaky smell.

I got an ooni peel at my local garden centre, for the 16" oven. It was on sale old stock reduced to £5!! I trimmed it to fit with a dremmel. They also had a Landman bbq cover reduced to £5 which Ive trimmed to fit, so the whole setup for £90!!!!

What size hardwood did you use?

About 5 inch lengths in the basket at the back

From the look of the website they also have their big green egg ceramic bbq copy in.  At £120 I'm tempted to see if my local has one but suspect if they did, they won't any longer!

@dantsw13 where did you get the hardwood from? Impulse bought one of these yesterday and wondering the best way to fuel it.

I've tried to use hardwood and could never get anywhere near the heat unlike the pellets, I buy them from the plum centre 1/2 the cost of ooni and just imagine the apple/cherry wood extra flavour

I tried these hardwood sticks today

https://www.lakeland.co.uk/74249/pizza-stix-hardwood-barbecue-kindling

couldn't get temp above 300

I'm beginning to think that one of us might have a dodgy thermostat! 🙂

Even at indicated 350 the pizza's done in 3-5 mins

Not a lidl pizza oven but I've just bought my bro this Gozney Roccbox pizza oven for £319 (20% off), its his birthday this week so he can make pizzas on demand for me (haven't told him that part yet)

If you don't want the full oven, i have the one from Lidl that goes on top of a regular BBQ and it's been excellent

What's the verdict then? not much use if it only hits 300 degrees, surely this gets up to the same temp as an Ooni, it's basically an Ooni copy by the looks of it.

Mine registered 500C on the gauge just using wood. They recommend a mix of briquettes and wood, so will try that.

Pizzas it made were good though!!

....

Thinking of buying one as a present for my 16yr old Nephew, are these any good? Would be used with either pellets or could easily chop up some dry wood. Worth getting this or buying a second hand Ooni instead?

If you look around, there are often good prices on Cozze pizza ovens – they have some very minor drawbacks versus an Ooni, but they can be got for very little money and the results are very good. I got one (brand new) last August for £126 (gas powered without the integrated thermostat but with the regulator and hose).

Just had a quick look and the cheapest I could find is £165 which is still a bargain when compared to Oonis. The only real negative is the small opening means it is impossible to do Calzone pizzas.

Had a go with mine today. Using warma pizza pellets it was easy enough to get up to 400c, I think if I’d kept shovelling them in I could have got it to 500. Cooked pizzas in about 90s though with one turn in the middle. Works great.

Can you get wood pellets etc in any high street shops?

you can get ooni pellets in dobbies and lakeland.

most plumbers merchants, they're used for biofuel stoves and boilers. Supposedly may not be exactly food grade but plenty of folk using them

https://www.wolseley.co.uk/product/balcas-brites-wood-pellet-bag-10kg/

pics of pizza made in lidl ovens please?

Gosh I'd never have considered a plumbers merchant as a stockist!

Gosh I’d never have considered a plumbers merchant as a stockist!

The middle classes have to buy them somewhere!

What's the trick to lighting one of the Lidl ovens using wood pellets?

i use bbq lighter fluid and a kitchen blowtorch

soak the first pile of chips then the first shovel of pellets

Just had my first pizza from the gozney oven I bought last week for my bro's birthday, his first attempt at using it and i'm mightily impressed, a very good investment and it'll save me driving 35 miles to get a decent pizza.

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The base is lovely and crispy, this was using the gozney basic pizza dough recipe

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What’s the trick to lighting one of the Lidl ovens using wood pellets?

get the little waxed firelighters that look like a birds nest. relatively odour free compared to other forms and they create an air pocket that gets the pellets burning quickly

"Jonnyboi" is that pic from the Lidl one? Looks good. Did you manage to get the temp up to >400?

I agree the birds nest firelighters are the ones to get, so easy to light or a wee gas blowtorch if you have one . Timing of the pellets is the trick, too much in restricted airflow will smoke you out and not paying enough attention letting it go low will lose heat drastically

Do people pr3heat the pizza stone in the oven?

Question: does the Lidl one have a front door ? The Ooni wood burner ones have a metal front door, I wonder if this is causing the issue of the ovens not getting up to the full 450/500 degrees?

Question: does the Lidl one have a front door ? The Ooni wood burner ones have a metal front door, I wonder if this is causing the issue of the ovens not getting up to the full 450/500 degrees?

I have just ordered a door for my Cozze gas oven – they do help get the temperature up, but you should only use them to heat up, not whilst cooking apparently (I assume this is the same for all models but can;t be sure).

and time for a complete body-swerve of a topic change – I am cooking approx 15 pizzas on Saturday for our girls' birthday party – 30 guests, pairing up to make pizzas to be judged. Any tips for prepping all the dough, getting ingredients together etc? I have tried to argue them around to me just making pizzas to order, but they want to make them themselves as a party game!

Get all the dough balls made and proven/proved well before hand. Other than that I think the challenge is going to be keeping the pizza oven hot enough for 15 pizzas.

Oh set it up like a production line. How many pizza peels do you have. You'll need at least two, one to get the pizza out the oven and one to prep the next pizza.

I've tried doing pizzas for a good few folk but it gets stressful if they all want individual pizza, cook, cut and share them out. If you lose heat or get distracted "cremated 🍕" give yourself plenty of space to work and anyone who comes over to see how it's done give them a yellow card and tell them to fxxx off . Maybe a gas one would be easier to work than pellets

– I am cooking approx 15 pizzas on Saturday

Gas ooni here and it's not the oven that is the limiting factor on production but the space and peels to prep. You can't keep them coming quick enough!

How many pizza peels do you have.

I have two (a wooden one for launching and a metal one for lifting out). I think a second wooden one might be a good idea.

Maybe a gas one would be easier to work than pellets

Thankfully it is gas (and I have a back-up bottle of gas)

Other than that I think the challenge is going to be keeping the pizza oven hot enough for 15 pizzas.

I have just bought a door so I can put that on between pizzas to help it reheat more quickly.

Yes, the lidl one has a door.

Final question (honestly 🙂 ) How easy would it be to do a home conversion to gas at a later date? Thinking rig up a camping gas bottle and regulator and some copper tubing with small perforations and thread this in via the back burner unit/

If you are making that many Pizza's in a one sitting, consider cooking all the bases before hand. That then allows you to premake more pizzas and cook quicker, without having to worry too much about stone temp.

That what I usually do when I have to make 7+ pizzas

Has anyone found a cover that will fit the Lidl oven?  Mine will have to live outside.

My garden centre had an end of line one for a bigger bbq that I've just trimmed to fit. Anything waterproof will do in the short term.

Back with an update – I ended up making 20 pizzas one straight after the other – I got it up to temperature then just kept the heat up slightly on what I would normally do and watched them more carefully. Just the one slightly overcooked pizza and one that almost refused to launch (I blame my wife for putting too much tomato base on). Thankfully it was glorious weather and all the kids were too busy having water fights to bother with making pizza so we just got a production line going.

Whoever suggested getting more peels - thank you! That was certainly a lifesaver! We even got some nice compliments on how nice the pizzas were, which was nice!

John's Doh!...

(I apologise for the lack of a cooked pizza picture – I was too focussed on the cooking at that point)!

What pizza Peels do people use? Are they all much of a muchness??

What pizza Peels do people use? Are they all much of a muchness??

I use a wooden one for launching (the dough doesn't stick like it can to a metal one). and a metal one for turning/getting pizzas out (they slide under the dough more easily, being much thinner).

I bought a nice wooden one originally, but just bought two of the cheapest ones I could find last week for my cook-a-thon and they were just as good as my 'good' one.

Amateur tip - I just use a largish wooden chopping board instead of a wooden peel - use semolina to help it slide as well

Johndoh - is your dough premade and frozen?

Johndoh – is your dough premade and frozen?

I made it fresh – two lots on Friday night (kept in the fridge overnight then I got them out a few hours before I was starting to cook) and the second two lots on Saturday afternoon.

Keep an eye on the handle on your Lidl ovens. My handle had a fault and so the screw on the handle for the ash box fell out.  The handle design meant the ash box twisted when I removed it. Could have been pretty dangerous.

I just bought 3 wooden peels in the procook sale reduced to £6 each, so I can now prep all family pizzas on a peel before I start

Minor thread resurrection...
Picked up one of the Lidl ones a couple of weeks ago and finally got to try it out at the weekend.
First ever ownership and use of any pizza oven and first time making my own dough and pizzas so I'm fairly happy with how it went. 6 pizzas made and inhaled by the family. Noises of great approval all round so that's a win in my books.
Using a big bag of wood pellets for fuel. I really struggled with temperature control though. Got it all firey and hot with flames coming out the top of the chimney, but the thermostat is right next to the base of the chimney so is massively influenced by the presence of flames next to it. As soon as the flames die slightly the temperature gauge drops down again. And then by the time I open the door to rotate/removed pizza it drops again because the thermostat is also right next to the door opening. Gauge reading was fluctuating from about 250 to 400 degrees depending on flame and door status. So no idea how stable the temperature of the stone and inside really was because I don't trust it. It was hot enough to cook the pizzas in about 3-4 mins, so not quite the 90 secs Ooni standard but not bad.
Then keeping on top of the pellets is a job on it's own. Leave it slightly too long and you get a smoke-fest while the new pellets warm up and ignite. I could have done with a second pair of hands just to keep on top of that.

I've read somewhere (might have been reddit - can't find it again now) of someone drilling the rivets out and putting a layer of ceramic/mineral wool insulation between the steel layers before re-riveting it back together. This might be a plan longer term if it makes a big difference.

And some photos for niceness including my daughter's heart shaped one that she was very proud of...

Buy a cheap laser temp gun from eBay. You want the temp of the stone rather than where the temp gauge is.

@pocpoc, not a Lidl user, but it takes an ooni 40mins to come to temp. I use a lazer temp sensor thing to check the stone is ready as there isn't one in the body of my ooni and as you say, air/stone temp are 2 different things. Once at 500ish though, 15 seconds, then 12 seconds a side for me. I get a fair bit more charring than your pizzas seem to have to it looks like the temperature was a bit low to me.

Thanks. I left it for 30-40mins for the stone to warm up a bit and come up to temperature (even though I had no idea what temperature it actualy was). I think laser thermometer will be getting ordered soon.

Agree that they weren't very charred. I could have left them in for longer but was nervous of going to far and children refusing to eat "burnt" food. Definitely need to work on getting it hotter and keeping it up there. I also need to work on my dough stretching technique as these were a bit thick to start with going in, especially around the edges.

I'm already looking at £300+ Oonis as a future step but that'll be next year at the earliest if the interest remains in these ones. A lot of faff but so much better and satisfying that slinging a frozen pizza in the oven.

I'm tempted to give up on the ooni experiment, not sure the faffage and expense is justified by the results when compared to quality shop bought pizzas. Hearing a few folk say similar.

But wood + fire +pizza + beer! And it’s an excuse to get the chopper out to cut the wood down. Next on the list is a chainsaw for the latest logs I’ve been given.

We use an infrared temp gun for the stone to know when it’s ready to start cooking.

Using oak in the Ooni- have used pellets but they seem to be a faff and as you said takes a lot of management.

I find adding lots of smaller cuts of  wood better than a few larger bits.

40 mins seems a long time to get to temp- ours takes about 25 mins.

@csb You don't need a fire breathing outdoor pizza oven to make homemade pizzas that are better than shop bought, I cook mine in the kitchen electric oven on a stone, 30 minutes to warm it up to 250C, Pizzas cook in 4 minutes and are better than most pizza restaurants can produce.

not a Lidl user, but it takes an ooni 40mins to come to temp.

Swap to gas then..... literally 10 -12 minutes.

Loads of these, egg barbecues and paddle boards are on buy one get one half price at the moment

I've not been able to get the stone in my Lidl oven really hot enough.  My lazer says its around 250 degrees and that's as much as it can manage.   So really its impossible to cook it right through without the top burning.

I'm also having issues with the dough shrinking when i roll it out 🙁 so it starts off an okay size but by the time I've got the toppings on its shrunk by 50%  I'm still using packet mix though and some are much better than others.  Morrisons is especially poor in that respect.

Madames latest discovery is frying pan pizzas. Sweet baby Jesus and the orphans you will never look back

Thank me later

Something like this from our favourite mockney

https://www.jamieoliver.com/recipes/vegetable-recipes/no-oven-pizza/

Bish bosh bash

I’m tempted to give up on the ooni experiment, not sure the faffage and expense is justified by the results when compared to quality shop bought pizzas. Hearing a few folk say similar

Heretic! Definitely not here. Still using mine regularly and only last night said it was the best £200 I'd ever spent. I went for the gas Koda though so faffage is almost non existent. Yesterday all I had to remember was to get the dough and sauce out of the freezer.

We started with pizza night every Saturday at the start of the first lockdown (using a traditional oven). We bought our gas-powered oven almost a year ago to the day and still doing them every week. I’ve perfected the pizza dough now and the pizza oven is a massive upgrade over the kitchen oven.

I’ve perfected the pizza dough now

Checks username….. should hope so!