Pandough
Witt eGNITE Control 13"

Witt eGNITE Control 13"

Plan a bake with this oven

Witt eGNITE Control 13 is an electric pizza oven for indoor use and dry outdoor areas. Its fixed 33 cm cordierite stone has a manual temperature setting from 100 to 460°C. The maker quotes 11 minutes to reach 400°C. A touchscreen displays stone and chamber temperatures; the BOOST function adds heat to the stone when the base cooks more slowly than the topping.

Max temp
460°C
Placement
Indoor/Outdoor
Electric
Rating
-

How this oven bakes

  1. Preheat with the door closed. Check the stone temperature on the display before loading, and turn the pizza as needed for an even bake.

Specifications

Temperature range
100°C – 460°C
Inner diameter
33 cm
Weight
17 kg

Pros

  • Manual mode sets the stone temperature from 100 to 460°C.
  • The screen displays both stone and chamber temperatures.
  • The BOOST function adds heat to the stone.

Cons

  • The fixed stone requires turning the pizza by hand.
  • The chamber temperature is displayed but cannot be set independently.

How the calculator uses this oven

  • Temperature and bake time. It reaches 460°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 455°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.

Witt eGNITE Control 13" 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.

Witt eGNITE Control 13 is an electric pizza oven for indoor use and dry outdoor areas. Its fixed 33 cm cordierite stone has a manual temperature setting from 100 to 460°C. The maker quotes 11 minutes to reach 400°C. A touchscreen displays stone and chamber temperatures; the BOOST function adds heat to the stone when the base cooks more slowly than the topping.

  • Manual mode sets the stone temperature from 100 to 460°C.
  • The screen displays both stone and chamber temperatures.
  • The BOOST function adds heat to the stone.
  • The fixed stone requires turning the pizza by hand.
  • The chamber temperature is displayed but cannot be set independently.
  1. Preheat with the door closed. Check the stone temperature on the display before loading, and turn the pizza as needed for an even bake.

Can Witt eGNITE Control 13" bake Traditional Napoletana?

Yes. Witt eGNITE Control 13" reaches 460°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Witt eGNITE Control 13" 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

witt, electric, indoor, high-heat, 13-inch

Bakes from this oven

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