TurboTronic Pizzalano TT-PO16

TurboTronic Pizzalano TT-PO16 is a 2200 W electric oven for pizzas up to 37 cm. It combines a 100-450°C range with separate top and bottom heating, a glass viewing door and digital controls. The IPX4 rating permits splash exposure, and the maker describes use in kitchens and covered outdoor spaces. Allow for its 12.5 kg weight when planning storage.

Max temp: 450°C
Placement: Indoor/Outdoor
Electric
Rating: -

Specifications

Temperature range: 100°C – 450°C
Inner diameter: 37 cm
Inner size: 38 cm × 41 cm
Weight: 12.5 kg

Pros

The removable 37 cm stone makes room for larger round pizzas.
Separate top and bottom heating helps balance the base and crust.
A glass door and digital temperature display let you follow the bake without opening the oven.

Cons

The 12.5 kg body needs a stable counter and deliberate handling.
Outdoor use still needs a covered cooking space; IPX4 does not make the oven suitable for immersion.

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 Pizzalano TT-PO16 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.

The removable 37 cm stone makes room for larger round pizzas.
Separate top and bottom heating helps balance the base and crust.
A glass door and digital temperature display let you follow the bake without opening the oven.

The 12.5 kg body needs a stable counter and deliberate handling.
Outdoor use still needs a covered cooking space; IPX4 does not make the oven suitable for immersion.

Can TurboTronic Pizzalano TT-PO16 bake Traditional Napoletana?

Yes. TurboTronic Pizzalano TT-PO16 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 Pizzalano TT-PO16 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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