COZZE Classic 17" Gas 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.
Cozze's entry gas oven in 17-inch form: an 8 kW SS430 U-burner under a 42.5 cm cordierite stone, with no rotation and no electronics. Danish reviewers rate it a sensible mid-range buy that preheats slower and suffers more in wind than an Ooni Koda 16, but costs meaningfully less and still turns out a two-minute pizza once the stone is properly saturated.
- The 8 kW U-shaped burner wraps heat around the stone perimeter rather than firing from the back only, so the far edge is not a permanent cold spot
- A 42.5 cm stone takes a genuine 16-inch pie, matching the usable area of an Ooni Koda 16 for roughly a third less money
- 10 cm front opening is the tallest in the Cozze gas line, so bread tins and deep focaccia fit where the 9 cm Premium bodies refuse them
- Nothing mechanical to fail, which is the honest argument for buying this over the Rotate models
- Slower to preheat and more wind-sensitive than an Ooni Koda; budget a full 20 minutes and expect the burner to hunt on an exposed terrace
- A Danish head-to-head noted you can hear the material difference against an Ooni, and judged the bake as lacking the last bit of power for a perfect base
- Powder coating marks easily, so it needs a cover if it lives outside
- Ships without hose or regulator, and the loose door plate is always in the way
- Check the stone temperature before launching. If the base scorches, let the cooking surface cool before the next pizza and use less dusting flour.
- Wind at the mouth dumps heat. Face the opening away from the breeze or the stone never saturates.
- Give the deck the full 20 min. Air temperature lies. The stone is slower.