Zio Ciro Subito Cotto 45 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.
Smallest round Subito Cotto. 45 cm refractory floor, 53 kg, ships as a gas oven with an Italian burner. Official 450 C in 30-35 min. White, red, black or green. LPG, propane or methane. The category page still says wood/gas. The EN page and the kit that arrives are gas. No factory biscotto. Cover and stand extra.
- 53 kg of actual refractory, not a steel shell with a stone. Same family as the larger Subito Cottos in a one-pizza size.
- The dome holds heat after the flame is off. Mid-mass: faster to saturate than an 800 kg brick oven, more inertia than a Koda.
- Ships ready to fire. No masonry, no assembly, no insulation job.
- Curing is still a multi-day project. Official 5 fires up to 400 C, no faster than 50 C/hour. Owners have taken a week.
- 45 cm is one pizza. The low burner on the small Zio ovens eats deck and scorches if you turn slow.
- Stand, cover and peel are extra. 53 kg still wants two people onto a table.
- 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 35 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.