COZZE Electric 17" 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.
The plain 17-inch electric: 2200 W, a square 42.5 cm cordierite stone, digital control to 450 C and no turntable. A Danish test clocked about 8 minutes to 300 C and got an excellent first pizza, then a softer base on the second when the stone had not caught back up.
- Reaches 300 C in roughly 8 minutes, which is quick enough to make a weeknight pizza realistic
- The square 42.5 cm stone offers more usable deck than the round Premium models and takes two small flatbreads side by side
- A 44.5 x 10.5 cm opening is tall and wide enough for bread tins, not just pizza
- No motor and no battery, so there is one less thing to fail than on the Rotate models, at a much lower price
- Recovery is the known weakness: Danish testers got a perfect first pizza and a soft-bottomed second one immediately after
- Without rotation you have to turn by hand in a chamber only 10.5 cm tall, so a turning peel is not optional
- 450 C is what the display shows, not what the deck holds; expect the stone to trail it badly for the first 20 minutes
- The elements sit low in the roof, and a tall cornicione can catch them
- Give the thick stone time. This is the Cozze that can feed a queue if you actually preheat it.
- Wait about 5 min between pies. Launching on a spent stone is how the second pizza comes out pale.
- Give the deck the full 25 min. Air temperature lies. The stone is slower.