Lidl Pizza Oven Review | Cooking Pizza, Part 2/2 - Steven Heap
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- Опубликовано: 8 ноя 2024
- Overall I'm very happy with my purchase, the baking stone cleaned pretty easily with a metal scourer. It'll take a bit of practice to get the pizza perfect. Be careful not to let the stone heat too much as it can burn the bottom of the pizza. May be I'll reinforce the stone to stop that but otherwise, the oven was easy to clean after and made some really nice pizza. Can't wait to use it again and get the pizza just right, temperature etc. Thanks for watching.
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I used my oven last night for the first time. Cooked the first Pizza in the middle of the "Ideal" temp and the bottom was burnt black within seconds. I cooked a second one on the line of warm and ideal and it was much better. Had to keep turning the pizza and checking the bottom but it turned out well.
I use 2 pizza steals and the stone but to be honest, I'm back using my home oven
Great for the Indian Breads which I am sure you will be using it for to.. Thank you for sharing Steven
Yes, so many 'mimic' tandoori recipes will eventually follow. Thanks Lee
The pizzas look great !!!! I expect even the first one tasted nice !!! I leave the dough to ferment for a couple of days at room temperature in a dough mixer, which is lke a giant bread maker with a huge paddle. It does not heat up, but you can leave it with the lid on and turn it on and add extra flour every so often !!! It mixes the bread for 9 minutes and then turns off. You can make about a kilo of dough in one go !!!!
Sounds like a nice machine Ted
@@StevenHeapRecipes Yes ! I`ve bought a small barrel barbecue, a large charcoal smoker, a large charcoal oven and a pizza oven that goes on top of the oven. For years I had a rubbish cheap barbecue that I used for fun, but now it`s because fuel prices are sky high, I want to use them a lot more. I have loads of hedges with lots of wood, and a shredder, so I shall be following some of your recipes. I bought stuff that I can use in a light wind or if it`s drizzling. Now I`m retired I have the time to cook stuff, so long as my dogs don`t eat all the sausages !!!!!! I bought the Dough Machine from Amazon. I have the large Kenwood Breadmaker, and a Kenwood Chef Mixer, and a couple of Food Processors, but the dough maker is the best !!!! I think the nicest bread is when you leave the dough at room temperature for a couple of days, adding some flour and lastly some sugar !!!!! The dough makers are about £100 and they have a 600 watt motor that runs for 9 minutes, then shuts itself off. I`ve been making bread throughout the winter, and I never put the dough in a warm place.
Great review just wondering if you could do nann breads with it too?
I'll definitely be trying it, should work very well at those temperatures 🌡
@@StevenHeapRecipes I have an electric pizza oven and can confirm it does nan bread very well, and thanks Steve!
For every beginer , use baking sheet under the pizza dough , works like charm
Great review, not edited like some, but keeping it real! One point though, your temps you were reading out were fahrenheit! Inspired me to go and get one of these now!!!!!
Yes, I'm happy with the purchase and I'm looking forward to using this oven again soon and getting the pizza just right. Thanks 😊
Hi Steve, use course semolina flour under the pizza on your work top and on your peel. Then very quickly slide the peel under the pizza from the front 😁
Feel your pain. I built myself a gym ball pizza oven during lock down. I grabbed one of these Lidl peels as it was sold separately and a good price compared to inteernet. You need to work quick as one of my pizzas concertinaed into the oven and went everywhere. I use fine semolina just as well but when shaping you coat it a fair it. Onto peel, checking it still moves freely then into oven. As soon as you get sauce on it starts going soggy hence shifting to oven quick. Oh and another discovery I had - you need two peels one cold and one for warm. I bought a circular turning one for this. A warm peel and cold dough goes west as I also discovered. Your dough looks great - I do a 3 day Poolish as a go to now but learnt a lot from the Pizza Bible.
Thanks Toast
Pizzas look fantastic! So much better than the rubbish you see in takeaways.
Looking good 👍
Congrats from Italy 👍🏻
Thanks 👍
Steve, these are great videos as it takes away all the worries of buying one. I usually buy these things and they turn out to be crap. Cheers.
Thanks, I think this oven will take a little trial and error to get just right but I'm relieved the heat proof tile didn't break.
Pls tell me do you recommend it , i have an electric small oven the edge are not brown
Even using 2 steels the p8zza gets too hot at the bottom. Maybe a lower temperature and 3 steels would be better to stop the pizza going black at the bottom.
@@StevenHeapRecipes the gas oven you use in the video is really popular in my country my mom laugh at you ,🤣😅
@@boumezanouar 😆 🤣
Which country? 👍
@@StevenHeapRecipes Algeria , north africa , we use the same stove you used to make tradional bread , so i find that a good idea to try this oven to make pizza ! I reall love your result eventhough is not he best pizza i saw haha
Here's part 1
ruclips.net/video/QDmOQ9KCBpg/видео.html
Love your work but you get degF and degC confused. 375 F (3.22s) is NOT hot enough to cook pizza. That's around 190C - not even enough to do decent Oven chips. Pizza has to be well over 300 C ideally over 400 C if you want to get the best results.
As I'm in the UK I take Centrigrade as normal. So, when my oven was at 450 was that C or F 🌡
@@StevenHeapRecipes F - you can cremate someone at 450 C :-). I cook pizza between 300-400 C FYI - takes 50 seconds
Thanks 😊 it's this type of feedback I appreciate. I think I drank 4 beers during the making of the video too 😅
@@StevenHeapRecipes Good man! Wasn't being critical your pizzas looked amazing (second one perfect) - dough recipe right up there. I love your work. Keep it coming Sir. Thank you!
💜💜💜👍👍👍
I found it to be absolute garbage. The stone will be scorching hot but there's very little heat retained in the oven itself. Result = burned / blackened bottom but uncooked top. Wasted £40 ☹️
I understand your review totally. I use the stone (broke within 2 uses) and 1 or 2 pizza steels and block the front so the heat stays in but overall, I prefer my oven preheated for better results 😀
Ma come si fa a cuocere la pizza sulla pala 🫣......non fateli questi video che fate più bella figura
Thanks for watching 👀
Terribile !!!
Non sai proprio cosa sia una vera pizza Italiana!!
I been all over Italy. I'm not keen on this oven either