COZZE 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.
The original Cozze rotating-stone 17-inch: a 6 kW three-part burner, a battery-driven turntable and an LED chamber light in the white-and-black body. A Danish side-by-side concluded the bake is no better than the static Classic 17, so what you are buying is never having to touch a turning peel, not a better pizza.
- The motor-driven stone removes the turning peel entirely, which is the single biggest help for anyone still learning to launch
- An LED chamber light lets you judge the cornicione at night without opening the door and dumping heat
- 44.5 x 10.5 cm front opening is the widest in the range, so bread tins and long focaccia genuinely fit
- Undercuts the Premium Rotate substantially while turning the same 42.5 cm stone
- A Danish comparison scored it 2/5 and found the rotation produced results identical to the static model, so judge it on convenience rather than bake quality
- The electric ignition needs an AA battery that is not supplied, and the same pack drives the turntable
- Reckon on 20 to 25 minutes to a saturated stone, and it is noticeably more wind-sensitive than an Ooni Koda
- The stock 1 cm cordierite scorches bases near the top of the dial; owners on German grill forums fit a 42 cm biscotto to cure it
- Check the stone temperature before launching. If the base scorches, let the cooking surface cool before the next pizza and use less dusting flour.
- Wind at the mouth dumps heat. Face the opening away from the breeze or the stone never saturates.
- 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.