Zio Ciro Nano 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.
Sardinian 35 kg gas oven from TEK REF in Simaxis. Cast refractory dome and 38x40 cm floor, ceramic-fibre on the top, bottom, front and back. 7 kW burner, LPG or propane only, no methane. Official 450 C in 15 min. pizzaschaufel.ch measured the floor still climbing at 15 and launched after 35. Stainless front shelf, 11.5 cm mouth. Pipe, regulator and thermocouple in the box. No factory biscotto.
- pizzaschaufel.ch: once the floor is actually hot, a Margherita in about 60 seconds. Concrete browns like biscotto and does not dust when you brush it.
- The mass holds. The same test still had usable residual heat 90 minutes after the flame went out.
- 35 kg with a real refractory dome. Lighter than every Subito Cotto, heavier than a steel 12-inch. That is the trade.
- Italian 7 kW burner with a thermocouple. Pipe and regulator ship with the oven.
- The 15 min heat-up is chamber air. pizzaschaufel.ch called it a lie. Budget 30-35 min before the floor is ready.
- 35 kg is not a picnic oven. The Swiss test said it is not actually portable, whatever the brochure claims.
- The front burner sits low. pizzaschaufel wanted it higher. First pies scorch on one side if you turn slow.
- Natural gas is not allowed. If the patio is methane, this is the wrong oven.
- If the base browns too quickly, check the cooking surface temperature and let it cool before the next pizza. Use less dusting flour, which can burn on the hot floor.
- 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.