Gino Pizza Ovens Electro 13" 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.
13 inch Gino countertop electric. 25 kg. 220-240 V UK plug, 1800-2140 W, so it sits on a normal 13 A circuit. Independent top and bottom, 100-450 C. Cordierite stone. Official 15 min preheat. Neapolitan preset is 433 C. Indoor or outdoor. Body 55 cm wide, 60 cm deep, 30 cm tall. Independent tests are thin. Amazon UK sat at 3.7 from a handful of ratings in 2026. No 120 V US SKU. No factory biscotto.
- Independent top and bottom on a UK 13 A plug. 450 C ceiling without a gas bottle and without a 32 A circuit.
- Presets from 200 C bake to 433 C Neapolitan. Indoor on a weeknight, rain or wind irrelevant.
- 25 kg of steel and stone. Heavier than Cozze Electric 13 at 15 kg. It stays put on the counter.
- 25 kg and a 55x60 cm footprint. This lives on the counter. You will not put it away after pizza night.
- UK 220-240 V plug, 1.2 m cable. No US 120 V version. North America is a transformer or a different oven.
- Almost no independent heat-up data. The 15 min figure is the brochure. Amazon UK 3.7 from a small sample.
- Street around 400 pounds. Cozze Electric 13 does the same 450 C / ~2.2 kW job for less. You are paying for the name on the door.
- Give the deck the full 15 min. Air temperature lies. The stone is slower.
- Plan about 4 min between pies so the floor charges again.