COZZE Premium Rotate 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.
Gas outdoor oven with a 42.5 cm (17-inch) cordierite stone that rotates 360° automatically, eliminating manual turning. The U-shaped 8 kW SS430 burner wraps heat around the stone perimeter. Includes an LED interior light for night sessions.
- 360° auto-rotating stone removes the need for a turning peel — useful for beginners and high-volume sessions
- 17-inch stone is the largest in this price bracket — handles bigger pies than Ooni Karu 16
- U-shaped 8 kW burner provides more even heat than rear-only designs
- LED interior light allows visual monitoring without opening the door
- Rotating mechanism adds mechanical complexity — more failure points than static stone ovens
- 9 cm front opening height restricts thicker focaccia, calzone, or bread loaves
- 18 kg is on the heavy side for a portable gas oven
- Check the stone temperature before launching. If the base scorches, let the cooking surface cool before the next pizza and use less dusting flour.
- Give the deck the full 15 min. Air temperature lies. The stone is slower.
- If the base burns before the topping is ready, check the cooking surface with an infrared thermometer and let it cool before the next pizza. There is no separate bottom-heat control.