Zio Ciro Subito Cotto 60 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.
Two-pizza Subito Cotto. 60 cm refractory floor, 120 kg with the metal stand, official 450 C in 30 min. Wood, or the Avanzini P1 Drago gas kit. Elchimi on pizzamaking.com: lighter than a brick oven, faster to saturate, still holds heat. White, red or black. TEK REF, Simaxis, Sardinia. No factory biscotto.
- 60 cm floor fits two pies. Owners treat two-at-once as the actual job, not a brochure stretch.
- Elchimi: retains heat well for the mass, heats much faster than an 800 kg brick oven until it is saturated. The mid-mass compromise is the product.
- Gas kit is the Avanzini P1 Drago. Needs a 1/2 inch hose and a 1/2 inch-outlet regulator. LPG, propane or methane.
- Curing first. Official 5 fires, 200-400 C, first three lit outside the oven. Hairline cracks are normal.
- Water at the seam where the metal mould meets the dome. fexxi's oven sweated after rain even under a cover. Silicone on that seam fixed it.
- Spare parts come from Italy. A failed thermocouple left one US owner without an oven for months after the distributor stopped stocking.
- 120 kg is with the stand. Stand, cover, peel and gas hookup are extra. Street price jumps around 1600-3200 euro.
- 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.
- Wind at the mouth dumps heat. Face the opening away from the breeze or the stone never saturates.