Classic 17" Gas
COZZE
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.
Specifications
Pros
- 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
Cons
- 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
Community Reviews
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Bake settings for this oven
Based on a 250 g ball — change the pie size to see a thicker or thinner crust shift the bake.
COZZE Classic 17" Gas
453°C
453°C
73sNo top dial — set heat via flame or position, or measure the dome. Still modeled.
Free with a Pandough account — save your oven and get tuned settings every bake.
COZZE Classic 17" Gas is a Portable gas oven, reaching up to 550°C, outdoor, powered by gas, fitting 1 pizzas, and heating up in 20 minutes. 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. Pros: 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. Cons: 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.