Le Feu Turtle 2.0 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 value entry of the Turtle family - 19 kg, three detachable oak legs, and a 3-piece limestone stone under the same U-burner geometry. Owners report stone temps of 530-550 degrees C and call it a 'huge upgrade from a Koda', but the manual's own technique is a balancing act: preheat 25-30 minutes on full, then cook on LOW or you'll burn either the bottom or the top. Known weak spot: rust creeps in at the oven opening, and the 1-year warranty excludes rust and the stone. Discontinued in Europe; still sold in the US as the 'Turtle Pro'.
- Genuinely ferocious heat - owners measure 530-550 degrees C on the stone
- 'Huge upgrade from a Koda' - owners report it heats faster than Koda-style ovens
- Trivial assembly: three legs, three stone pieces, one battery
- Cheapest way into the Le Feu design language, often heavily discounted in EU flash sales
- Temperature control is a constant balancing act - the manual itself says cook on LOW after preheat or you'll burn the bottom or the top
- Tends to rust at the oven opening over seasons, and rust is excluded from the 1-year warranty
- Small mouth limits maneuvering, and running it hard can blow the flame back into the burner - shut down and relight per the manual
- Below about 4 degrees C ambient the flame drops to low - a cold-weather limit documented in the manual
- Small deck, hot flame. Keep pies moving and do not crowd the stone.
- Give the deck the full 30 min. Air temperature lies. The stone is slower.
- Turn every 20-30 seconds. A side flame will scorch the rim if the pie sits still.