Subito Cotto 100
Zio Ciro
Largest ready-to-use Subito Cotto. 100 cm floor, 300 kg with stand, official 450 C in 55 min. Four to five pies. Wood, gas kit accessory. Mouth about 48 cm. Same cast refractory, same curing, same rain-seam, same Italy-only spares. An outdoor kitchen that happens to ship in one piece. No factory biscotto.
Specifications
Pros
- 100 cm floor. Four or five pies is the job, not a stretch. Mouth about 48 cm, wider than a Forno Bravo Casa2g90.
- Same mid-mass story as the 80, more thermal mass. Owners on the smaller sizes already praise recovery and retained-heat bread.
- Pre-assembled, insulated, finished. No masonry build. You still have to cure it.
Cons
- 300 kg with the stand. Two people and a plan, not a terrace shuffle.
- 55 min official heat-up, then the same multi-day cure as the rest of the line.
- Gas kit, stand, cover and peel extra. No factory price list. You WhatsApp Sardinia or a reseller.
- Spare parts and the rain-seam issue are family traits. Budget silicone and a spare thermocouple on day one.
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Bake settings for this oven
Based on a 250 g ball — change the pie size to see a thicker or thinner crust shift the bake.
Zio Ciro Subito Cotto 100
450°C
450°C
74sNo top dial — set heat via flame or position, or measure the dome. Still modeled.
Free with a Pandough account — save your oven and get tuned settings every bake.
Zio Ciro Subito Cotto 100 is a Hybrid oven, reaching up to 450°C, outdoor, powered by wood, gas, 100cm inner diameter, weighing 300kg, fitting 5 pizzas, and heating up in 55 minutes. Largest ready-to-use Subito Cotto. 100 cm floor, 300 kg with stand, official 450 C in 55 min. Four to five pies. Wood, gas kit accessory. Mouth about 48 cm. Same cast refractory, same curing, same rain-seam, same Italy-only spares. An outdoor kitchen that happens to ship in one piece. No factory biscotto. Pros: 100 cm floor. four or five pies is the job, not a stretch. mouth about 48 cm, wider than a forno bravo casa2g90., same mid-mass story as the 80, more thermal mass. owners on the smaller sizes already praise recovery and retained-heat bread., pre-assembled, insulated, finished. no masonry build. you still have to cure it.. Cons: 300 kg with the stand. two people and a plan, not a terrace shuffle., 55 min official heat-up, then the same multi-day cure as the rest of the line., gas kit, stand, cover and peel extra. no factory price list. you whatsapp sardinia or a reseller., spare parts and the rain-seam issue are family traits. budget silicone and a spare thermocouple on day one..
outdoor, hybrid, gas, wood, zio-ciro, italian, sardinian, refractory, five-pizza