Pandough
TurboTronic Pizzaliano TT-PO13

TurboTronic Pizzaliano TT-PO13

Plan a bake with this oven

TurboTronic Pizzaliano TT-PO13 is a 2200 W electric pizza oven with a 20-litre chamber and room for a pizza up to 37 cm. Three knobs control upper heat, lower heat and a 30-minute timer. The maker lists a 100-400°C range with a ±50°C tolerance, so the dial setting is a guide rather than a precise stone reading.

Max temp
400°C
Placement
Indoor/Outdoor
Electric
Rating
-

Specifications

Temperature range
100°C – 400°C
Inner diameter
37 cm
Inner size
38 cm × 40 cm
Weight
11.8 kg

Pros

  • The 37 cm pizza limit gives more room than a 30-32 cm countertop oven.
  • Separate heat knobs let you adjust top browning and base cooking.
  • The 30-minute timer supports repeat cooking cycles.

Cons

  • The maker quotes a ±50°C tolerance, so check the stone temperature before launching.
  • The open-front design with a removable cover needs more attention to heat loss than a closed glass door.

How the calculator uses this oven

  • Temperature and bake time. It reaches 400°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 400°C on the deck for about 105 seconds, and Pizza Classica (65%) at 278°C on the deck for about 6 minutes.
  • Baking surface. The calculator assumes the stock cordierite stone. Swap in a biscotto and Traditional Napoletana takes about 110 seconds instead of 105 seconds.
  • Hydration for this oven. The bake runs longer than Traditional Napoletana wants, so the calculator recommends 60–64% hydration here, against the style's usual 58–65%.
  • Baker corrections. Bake times learn from bakers' reports on this oven. A correction starts once at least 5 successful bakes from 3 different bakers share the same style and surface.

Formulas this oven bakes

The temperature and bake time the calculator sets for each formula at its default hydration and portion size.

TurboTronic Pizzaliano TT-PO13 pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 400°C air, 400°C on the baking surface, and about 90 sec–2m 7s. These are model estimates for this oven, not manufacturer specifications.

TurboTronic Pizzaliano TT-PO13 is a 2200 W electric pizza oven with a 20-litre chamber and room for a pizza up to 37 cm. Three knobs control upper heat, lower heat and a 30-minute timer. The maker lists a 100-400°C range with a ±50°C tolerance, so the dial setting is a guide rather than a precise stone reading.

  • The 37 cm pizza limit gives more room than a 30-32 cm countertop oven.
  • Separate heat knobs let you adjust top browning and base cooking.
  • The 30-minute timer supports repeat cooking cycles.
  • The maker quotes a ±50°C tolerance, so check the stone temperature before launching.
  • The open-front design with a removable cover needs more attention to heat loss than a closed glass door.

Can TurboTronic Pizzaliano TT-PO13 bake Traditional Napoletana?

TurboTronic Pizzaliano TT-PO13 reaches at most 400°C, below the roughly 419°C needed for a traditional 60–90 second Napoletana bake. Raising hydration within your flour's capacity can still produce a crisp pizza with Neapolitan character.

Calculate ingredients for Napoletana dough

Can TurboTronic Pizzaliano TT-PO13 bake New York-style pizza?

Yes. Pandough estimates a New York-style starting point at 69% hydration: 268°C air, 268°C on the baking surface, and about 7 min–10 min.

Calculate ingredients for New York-style dough

turbotronic, electric, countertop

Bakes from this oven

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