COZZE Premium Rotate 17" Electric 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 largest electric Cozze: a 42.5 cm rotating stone at 450 C on a single 230 V plug. The deck is over half again the area of the 13-inch model while the element stays at 2200 W, so it holds temperature less well between pizzas and wants a longer, more patient preheat than the numbers suggest.
- A 42.5 cm rotating stone on mains power is the biggest indoor-capable deck Cozze makes, and among the biggest sold anywhere near this price
- No gas bottle and no wind: the electric bodies sidestep the two complaints that follow every Cozze gas oven around
- Digital setpoint control gives repeatable results in a way the analogue gas models never manage
- 42.5 cm biscotto stones are stocked for this diameter if you later want to push bases further
- The same 2200 W element as the 13-inch model drives a much larger stone. Recovery is the clear weak point, and Danish testing found the second pizza landing on a noticeably cooler deck
- The display reads ahead of the stone; give it a genuine 25 minutes and check with an IR gun before the first launch
- The most expensive oven in the range, and it stops at 450 C where the gas Premium reaches 600 C
- 60.5 x 62.5 cm of counter for one pizza at a time: portable-electric on paper, permanent in practice
- 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.
- Trust an IR gun on the stone, not the air or a door thermometer. Mouth readings lie.