Zio Ciro Subito Cotto 100 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.
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.
- 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.
- 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.
- Give the deck the full 55 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.
- Wind at the mouth dumps heat. Face the opening away from the breeze or the stone never saturates.