COZZE Rotate 17" Black Edition 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.
The 17-inch Black Edition: an 8 kW SS409 U-burner and a rotating 43 cm stone inside a double-layer, black-coated body rated to 610 C. It is effectively the Premium Rotate 17 with better insulation and a higher ceiling, and it is the Cozze most likely to satisfy someone who was about to buy an Ooni Karu instead.
- 610 C and 8 kW behind a 43 cm rotating stone make this the most capable oven Cozze builds that one person can still carry
- The double-layer body holds heat between launches far better than the single-skin Classic and Premium shells
- A rotating stone in a wide chamber means you can genuinely run a queue without a turning peel
- 42.5 cm biscotto stones are widely stocked, and German forum owners report running them at 500 C with no bottom scorching
- The stock cordierite scorches bases at exactly the temperatures this oven is built to reach; German forum owners replace it as a matter of course
- Launched for 2026, so no multi-season owner reports exist yet
- The turntable is a mechanism the Classic bodies do without, and a Danish head-to-head judged rotation as convenience rather than a better bake
- No hose or regulator supplied, and the loose door plate still has nowhere to go between pizzas
- Check the stone temperature before launching. If the base scorches, let the cooking surface cool before the next pizza and use less dusting flour.
- If the base browns too quickly, check the cooking surface temperature and let it cool before the next pizza. Use less dusting flour, which can burn on the hot floor.
- Give the deck the full 15 min. Air temperature lies. The stone is slower.