Zio Ciro Subito Cotto 80 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.
Three-pizza Subito Cotto. 80 cm floor, 205 kg with stand, official 450 C in 40 min. Wood as standard, gas kit accessory. ilya_n in New Jersey, after months of wood-fired ovens: a different level on heat-up, recovery and floor conduction. Mouth about 48 cm. Same Sardinian cast as the 60, more deck. No factory biscotto.
- ilya_n on pizzamaking.com, SC80: after curing, impressed on heat-up, recovery and floor conduction. Came from wood-fired and called it a different level.
- 80 cm floor. Three 12-inch pies, or one 18-inch with room. r/pizzaoven owners actually cook that way.
- Neopolitan, 2015: probably best in its class of a small cast wood-fired oven, closest to a prosumer Neapolitan oven.
- Outer and inner sealed. shawkyns never saw the insulation and the outside never became a problem.
- ilya_n took 9 days to cure. Official is 5 fires. Hairline cracks are expected.
- Fiberglass composite shell, not steel. Zio Ciro HQ confirmed it in writing. Harmless, and why 205 kg is light for an 80 cm refractory oven. Buyers still ask.
- Drago burner is excellent and a bit temperamental. Stock an igniter cover, thermocouple and pilot assembly. Arizona sun killed an igniter cover in 18 months.
- 205 kg with stand. This sits on a patio. Lead times are common. Models sit out of stock.
- Give the deck the full 40 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.