TurboTronic TT-PO14

TurboTronic's larger electric pizza oven, stepping up to 2200W and a 37cm baking area. Reseller specs are inconsistent, so verify stone material and actual wattage before purchasing.

Max temp: 450°C in 18 min
Placement: Indoor
Electric
Rating: -

How this oven bakes

Give the deck the full 18 min. Air temperature lies. The stone is slower.
Run the top hotter than the bottom. That split is how you cook the rim without burning the base.
Plan about 4 min between pies so the floor charges again.

Specifications

Temperature range: 100°C – 450°C
Inner diameter: 37 cm

Pros

37cm stone fits genuine 14-inch pizzas — one of the largest in this category
2200W delivers faster temperature recovery between sequential pizzas
450°C ceiling matches the top tier for Neapolitan-capable baking

Cons

Larger footprint — verify your counter depth before buying
Spec sheets vary by reseller; stone material is not consistently documented
TurboTronic has minimal community presence — troubleshooting is self-directed
Weight unconfirmed across sources — likely 10–12kg

How the calculator uses this oven

Temperature and bake time. It reaches 450°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 450°C on the deck for about 85 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 90 seconds instead of 85 seconds.
Hydration for this oven. It reaches the heat Traditional Napoletana wants, so the calculator keeps the style's 58–65% hydration.
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 TT-PO14 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.

TurboTronic's larger electric pizza oven, stepping up to 2200W and a 37cm baking area. Reseller specs are inconsistent, so verify stone material and actual wattage before purchasing.

37cm stone fits genuine 14-inch pizzas — one of the largest in this category
2200W delivers faster temperature recovery between sequential pizzas
450°C ceiling matches the top tier for Neapolitan-capable baking

Larger footprint — verify your counter depth before buying
Spec sheets vary by reseller; stone material is not consistently documented
TurboTronic has minimal community presence — troubleshooting is self-directed
Weight unconfirmed across sources — likely 10–12kg

Give the deck the full 18 min. Air temperature lies. The stone is slower.
Run the top hotter than the bottom. That split is how you cook the rim without burning the base.
Plan about 4 min between pies so the floor charges again.

Can TurboTronic TT-PO14 bake Traditional Napoletana?

Yes. TurboTronic TT-PO14 reaches 450°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can TurboTronic TT-PO14 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

indoor, electric, turbotronic, 37cm, high-power, countertop

Bakes from this oven

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