COZZE Electric 13"

Electric countertop oven popular in European apartments, with a 34x34 cm cordierite stone and digital heat control up to 450°C. Stainless steel interior and a larger stone than most competitors make it a credible choice where gas ovens are prohibited.

Max temp: 450°C in 18 min
Placement: Indoor/Outdoor
Electric
Rating: -

How this oven bakes

Give the thick stone time. This is the Cozze that can feed a queue if you actually preheat it.
Give the deck the full 18 min. Air temperature lies. The stone is slower.
Plan about 4 min between pies so the floor charges again.

Specifications

Temperature range: 200°C – 450°C
Inner size: 34 cm × 34 cm
Weight: 15 kg

Pros

450°C max — one of the highest temps in a countertop electric oven
34 cm stone is larger than most electric competitors (G3 Ferrari: 31 cm, Diavola Pro: 33 cm)
Digital temperature control with LED display removes guesswork
Stainless steel (SS430) interior is more durable and easier to clean

Cons

230V only — no US version; North American buyers need a step-down transformer
53x53 cm footprint is large relative to the 13-inch baking surface
15 kg is heavy for countertop use; not practical to move between sessions

How the calculator uses this oven

Temperature and bake time. It reaches 450°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 450°C on the deck for about 85 seconds, and Pizza Classica (65%) at 278°C on the deck for about 6 minutes.
Baking surface. The calculator assumes the stock cordierite stone. Swap in a biscotto and Traditional Napoletana takes about 90 seconds instead of 85 seconds.
Hydration for this oven. It reaches the heat Traditional Napoletana wants, so the calculator keeps the style's 58–65% hydration.
Baker corrections. Bake times learn from bakers' reports on this oven. A correction starts once at least 5 successful bakes from 3 different bakers share the same style and surface.

Formulas this oven bakes

The temperature and bake time the calculator sets for each formula at its default hydration and portion size.

COZZE Electric 13" pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 450°C air, 450°C on the baking surface, and about 75-105 sec. These are model estimates for this oven, not manufacturer specifications.

450°C max — one of the highest temps in a countertop electric oven
34 cm stone is larger than most electric competitors (G3 Ferrari: 31 cm, Diavola Pro: 33 cm)
Digital temperature control with LED display removes guesswork
Stainless steel (SS430) interior is more durable and easier to clean

230V only — no US version; North American buyers need a step-down transformer
53x53 cm footprint is large relative to the 13-inch baking surface
15 kg is heavy for countertop use; not practical to move between sessions

Give the thick stone time. This is the Cozze that can feed a queue if you actually preheat it.
Give the deck the full 18 min. Air temperature lies. The stone is slower.
Plan about 4 min between pies so the floor charges again.

Can COZZE Electric 13" bake Traditional Napoletana?

Yes. COZZE Electric 13" reaches 450°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can COZZE Electric 13" bake New York-style pizza?

Yes. Pandough estimates a New York-style starting point at 69% hydration: 268°C air, 268°C on the baking surface, and about 7 min–10 min.

Calculate ingredients for New York-style dough

indoor, outdoor, electric, cozze, 13-inch, digital, european

Bakes from this oven

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