COZZE 24" Black Edition pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 455°C air, 455°C on the baking surface, and about 75-100 sec. These are model estimates for this oven, not manufacturer specifications.
The party oven: 13 kW under a 60 cm double cordierite deck 2.5 cm thick, taking one 24-inch pizza or two normal ones side by side. The thick stone is the whole point, because it is the only Cozze whose deck carries enough mass to feed a queue without the soft-second-pizza problem the rest of the range has.
- A 2.5 cm deck is two and a half times the thickness of every other Cozze stone, which is precisely what cures the range's soft-second-pizza complaint
- Two pizzas at once, or one 60 cm sheet: the only Cozze that feeds a crowd in a single pass
- The 13 kW U-burner is over half again the 17-inch models, which a chamber this wide needs to cover its losses
- The thicker stone also resists the base scorching that the 1 cm decks suffer at these temperatures
- At 72 x 70 cm this is outdoor-kitchen furniture, not an oven you carry to a friend's house
- 13 kW empties a gas bottle quickly, and only a real queue justifies lighting it
- No rotation across a 60 cm deck means a turning peel and a long reach into a very hot chamber
- The newest and most expensive model in the range, with no long-term owner reports yet
- Check the stone temperature before launching. If the base scorches, let the cooking surface cool before the next pizza and use less dusting flour.
- Give the deck the full 20 min. Air temperature lies. The stone is slower.
- If the base burns before the topping is ready, check the cooking surface with an infrared thermometer and let it cool before the next pizza. There is no separate bottom-heat control.