Rotate 17" Gas
COZZE
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.
Specifications
Pros
- 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
Cons
- 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
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Bake settings for this oven
Based on a 250 g ball — change the pie size to see a thicker or thinner crust shift the bake.
COZZE Rotate 17" Gas
453°C
453°C
73sNo top dial — set heat via flame or position, or measure the dome. Still modeled.
Free with a Pandough account — save your oven and get tuned settings every bake.
COZZE Rotate 17" Gas is a Portable gas oven, reaching up to 550°C, outdoor, powered by gas, 42.5cm inner diameter, fitting 1 pizzas, and heating up in 22 minutes. 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. Pros: 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. Cons: 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.