Cozze 13" Electric Pizza Oven $379 Delivered @ Amazon AU

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supersour on 02/06/2025 - 14:13 amazon.com.au (561 clicks)
Last edited 02/06/2025 - 14:25 by 1 other user

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ATL on the electric 13" Cozze! Great reviews, just as hot and a third of the price of an Ooni. Excellent write up by poppingtags that sold me on buying one! Comparison copied below:

Cozze vs Breville and Ooni:

• Same 2 year warranty (interestingly the Cuisinart comes with a 3 year warranty, but just can't recommend it when the MasterPro exists. The Breville has had numerous instances of failure within warranty period, the Ooni and the Cozze are still too early to tell)
• Bigger pizza stone than the Breville (12"), about the same as the Ooni (13") - meaning ever so slightly bigger pizzas
• Powerful triple heating elements (2200W baby!) delivering similar temperatures and for sub 60 second bakes, just like the Breville and the Ooni
• All three get up to temp in about 20 minutes
• Breville is the smallest, the Cozze and Ooni are similar sized (and pretty big, check if it fits your kitchen!)
• On sale, the Cozze costs $466, the Breville ~$720ish, and the Ooni ~$1200ish

Price History at CamelCamelCamel.

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• 

  Maz78 on 02/06/2025 - 14:16

  +1

  Got one of these. Good little unit. Just gotta keep practicing to get the dough right.

  • 

    butter on 02/06/2025 - 14:50

    +4

    Many people will try and convince you to use a super long ferment with minimal yeast (2-3 day, sub 1g yeast). In my experience, use a dough calc from your app store (I use PizzApp on Android Play Store) and aim for a 3-6 hour ferment and 63% hydration.

    It so much more repeatable and tastes just as good as a longer ferment (I've tried 3-day ferments, with/without poolish, room, fridge etc etc and the extra effort simply isn't worth it).

    I currently do this for a family of 6

    7 x 250g balls
    62% water
    3% salt
    4h Leavening at 21deg C

    So it works out to be:

    1058g flour
    5g honey (or maple syrup)
    32g salt
    656g water
    4.91g yeast (instant dried, +30% over recommended)

    Machine mix for 15 mins.

    Let it rise in the mixer, then an hour before cooking I ball them up

    30 mins before, the oven gets turned on, and by the time i prep the ingredients, I'm ready to start making pizza (Gozney Roccbox).

    • 

      bargainben on 02/06/2025 - 22:04

      Thanks for sharing. What speed do you have the mixer on?

      • 

        butter on 03/06/2025 - 13:03

        +2

        I usually have it on min. You need to be careful with this as most domestic machines are not rated to do large batches (in my case, 1.65kg) on anything other than min.

        I generally let it incorporate on min for a couple mins then go to mid (4 out of 9 on my machine) for about 30 secs, then back to min etc until I hit 15 mins or the dough looks smooth. If I'm lazy, I might just do the 4 once or twice and the rest of it at min.

        The point of my post is try not to get sucked into the 3-day ferment with water from the Himalayas delivered by virgins on unicorn back. I have done that a few times, and the difference is mostly indiscernible. I've even done some really short 1-hour ones in a pinch and it's still ok.

        Another way to do it is to go to your local pizza shop. My local sells dough for $5/kg. On occasion I pick some up on the way home from work.

• 

  Shiva24488 on 02/06/2025 - 14:22

  Out of curiosity.. how well do the small pizza makers for e.g. from masterpro work? They claim 450° too.. with a stone base… Anyone have one of these? https://www.victoriasbasement.com.au/p/masterpro-the-ultimat…

  • 

    destroyer661 on 02/06/2025 - 14:27

    If you look at the link in the original post to a previous post (https://www.ozbargain.com.au/node/814152), @poppingtags says those masterpro don't output sufficient heat.

    • 

      Shiva24488 on 02/06/2025 - 14:33

      Wonderful thanks!

    • 

      aNoPHeLeS on 02/06/2025 - 14:41

      +1

      The master pro gets the stone up to 400 c but the top element doesn't hit as hard as my gas pizza oven so you don't get the same crispy crust on top

• 

  jizmo on 02/06/2025 - 16:29

  Only used gas, but from what I've researched in electric is, you want top and bottom interdependent control especially on your 2nd pizza, you want to heat recover the stone with the lower heater, so they say.

• 

  seb on 02/06/2025 - 16:34

  I am curious about the door - the usual gas-fired Ooni and Gozney have an open front so the cooking of the pizza can be monitored and the pizza turned every 20sec or so.

  The Effeuno ($$$$) and the Ooni Volt have an insulated glass door at the front, and I presume don't require turning as the cooking heat is much more even than an oven where the front is open to ambient air.

• 

  aNoPHeLeS on 02/06/2025 - 17:33

  Here's another option. Doesn't look as good but looks like a serious piece of kit!
  https://kegland.com.au/products/hizo-e12-electric-pizza-oven…

• 

  oraserat on 02/06/2025 - 20:07

  Have the Kegland product…excellent for the price!!! Cookos a mean pizza every few minutes!

  • 

    Shon on 02/06/2025 - 21:29

    Did you do anything to get it to temp? Mine doesn't seem to get beyond 300 degrees or so.