Subito Cotto 80
Zio Ciro
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.
Specifications
Pros
- 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.
Cons
- 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.
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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 80
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 80 is a Hybrid oven, reaching up to 450°C, outdoor, powered by wood, gas, 80cm inner diameter, weighing 205kg, fitting 3 pizzas, and heating up in 40 minutes. 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. Pros: 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.. Cons: 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..
outdoor, hybrid, gas, wood, zio-ciro, italian, sardinian, refractory, three-pizza