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[Backorder] Cozze 13" Electric Pizza Oven $319 Delivered @ Amazon AU

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[Backorder] Cozze 13" Electric Pizza Oven $319 Delivered @ Amazon AUAffiliate
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poppingtags on 08/07/2025 - 15:46 amazon.com.au (3035 clicks)
Last edited 15/07/2025 - 15:16 by 3 other users
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All time low (and a significant price drop) on this great pizza oven.

In anticipation of all the WHY? comments - because it gets MUCH hotter, MUCH faster than your oven at home, allowing you to produce pizzas similar to a wood fired oven.

Some examples of the pizzas you can make with it:

Example 1
Example 2
Example 3 / Mini Review
Example 4 of larger 17" version - not in English
Example 5 - not in English
Example 6 - also not in English, but with closed captions / translation enabled - testing it indoors

Cozze vs Breville and Ooni's electric pizza ovens:

  • Same 2 year warranty
  • 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 good for 60-90 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 Breville hits ~$599ish, and the Ooni ~$1200ish

Technically not rated for indoor use, but it can be done if you're careful. If you drop any ingredients on the stone, it will smoke up the room. Even if you do use it indoors, best use it near a window.

I also came across this oven that might seem like a better deal on paper - but this video seems to be the same oven, with different controls - and it takes 3 minutes to finish a bake, which is a lot longer than the Breville, Ooni and Cozze - meaning a drier crust.

Cowabunga dudes!

Price History at C CamelCamelCamel.
Electrical & Electronics Cozze Oven Pizza Oven

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Comments

  • Fergy1987 on 08/07/2025 - 15:51
    +24

    cracks knuckles crinks neck clears throat……grabs megaphone……..why?

    • poppingtags on 08/07/2025 - 15:51
      +29

      Please step into the oven, and I can show you!

      • Flyerone on 08/07/2025 - 16:02
        +7

        Heinrich? Is that you?

  • jlc123 on 08/07/2025 - 16:05
    +2

    I have the Payisho, but got it when Amazon had it for $100 less. I wouldn't buy it full price but I would consider it over the Cozzee if it was on sale again.

    I suspect the Cozzee is better, but I also doubt that it does a <90 second Neopolitan even if the specs suggest that. The Breville doesn't even claim that, it claims 2 minutes. Which is the same as the Payisho claims.

    The 3 minutes comes from actual use, with someone who is making Neopolitan, based on things other than the max temp such as evenness on both the top and bottom. The Payisho will deliver you a cooked pizza in 2 minutes - the 3 minutes is just to push it further. I've seen people suggest the same thing with the Breville, and I something similar would apply to the Cozzee, more or less. Apart from the Ooni, none of these will achieve completely authentic Neopolitan, but all will get you close enough, to varying degrees.

    As I mentioned, I'm sure the Cozzee is better overall and I would go for that if they're at a similar price. But if you wait for the Payisho to go on sale for $100 off again you can get good pizza out of that, and will notice more variation in optimising the recipe for the slightly lower temperature these electric ovens do (e.g. using a higher hydration dough to avoid the pizza drying out with the slighlty longer cook time).

    • poppingtags on 08/07/2025 - 16:09
      +5

      I have the Cozze and can confirm it can do 60-90 second bakes for Neapolitan. Example 3 shows it being done.

      I actually prefer the Cozze over Breville's and Ooni's higher priced options for this reason.

      I'd actually go with something like the Masterpro for anything below the price of the Cozze. It can also finish a bake in 2-3 minutes, and is a cheaper way to test out whether pizza making is for you before diving deeper into the rabbit hole.

      Mod Edit: Updated example link as per commenter request.

      • morphio on 08/07/2025 - 16:18
        +2

        Is that the right example? I'm getting link to headphones.

        • poppingtags on 08/07/2025 - 16:21
          +1

          Sorry, this is the right video.

          I've reported my own comment, hopefully the mods fix the link.

          • morphio on 08/07/2025 - 16:25

            @poppingtags: Cheers!

          • jlc123 on 08/07/2025 - 16:42

            @poppingtags: I believe you that it does, but every other option can also come out with similar pizza in 60-90 seconds. The default setting for Neopolitan on the Payisho is 90 seconds. Its a question of how evenly it cooks in that time, how consistent it is, how efficiently it transfers heat to the pizza in the first part of that cook time.

            This video the pizza looks alright. But in another one his videos https://www.youtube.com/watch?v=iURLAWxM_xU - the guy should have rotated it part way through and cooked it for longer. Which is exactly what gets reccommended for the other ovens (to a lesser extent the Ooni).

            The point is each is capable of sufficient heat to produce a good pizza, none will be completely authentic. Some options will get you closer, but technique will matter more than the differences between the actual ovens. The Cozzee is likely an improvement over the Payisho, but I highly doubt it beats out the Breville and Ooni.

            • poppingtags on 08/07/2025 - 17:01
              +4

              @jlc123: I agree, they're all capable of producing great pizza - I just think the Cozze is the best option on the market, above the little Masterpro, which also offers excellent value for money.

              I have friends who own the Breville and the Ooni electric ovens, and they were surprised that the Cozze baked a better pizza at 60-90 seconds, with the same dough / technique. I was surprised when I first saw the videos and the reviews of it come through Reddit and a few other pizza forums.

              We put it down to the fact that the Cozze consumes 2200W vs the Breville's 1800W and the Ooni's 1600W (and the Payisho's 1700W) + the different layouts of the heating arrays. The Cozze is the only oven that has all of the heating arrays at the top and sides of the oven, with nothing on the bottom. This counter-intuitively seems to be a better way to lay it out, as the reason the pizza usually needs more time in an electric oven is for the upper crust + toppings to bake through, the bottom of the base doesn't need as long. By directing all the heat from the top, it still gives the stone enough heat to bake the bottom of the base, while better targeting the top of the crust + the toppings for an overall, faster bake.

              I personally haven't seen any other electric oven that can put out a comparable pizza in the same amount of time. While you can adjust for this by using higher hydration doughs, you still lose more moisture the longer you bake it. We all thought the Cozze wasn't as nicely built as the Breville and the Ooni though, its very sturdy - and I have no issues with reliability or durability, the Breville and the Ooni just feel like nicer machines.

      • willyroo on 08/07/2025 - 16:37

        Pizza is every Friday at ours, and so far no reason to upgrade from the Masterpro - link now works FYI.

        Our preferred base is the MEB Foods PITTES, a very light spray of olive oil underneath and pizzas ready in 4-5 minutes.

        • OzzyBrak on 08/07/2025 - 16:51
          +5

          You’ve made the right decision for your circumstances, if you aren’t making your own poolish dough it’s not worth getting a better oven.

        • poppingtags on 08/07/2025 - 17:02
          +2

          I reckon the little Masterpro is the best pizza oven for 95% people. Small, cheap, fast, robust and surprisingly capable!

          If you want to try making your own dough, I've had great results with this recipe on the Masterpro :)

          Here's a video of the process too

      • fox81 on 09/07/2025 - 09:02

        how annoying is the cozze door vs the hinged door of some of the other electric ovens mentioned?

        i used to have a pellet fed ooni and i found taking the door on and off to turn the pizza etc a pain.

    • SarcasticEmu on 08/07/2025 - 16:47

      I have a webber go anywhere charcoal BBQ with a pizza stone. It makes a good wood fire pizza. Granted, I wish the sides were wider.

  • huntingforbargainz on 08/07/2025 - 16:11

    It says 9% discount. All time low?

    • poppingtags on 08/07/2025 - 16:13

      RRP used to be $549 when it launched a couple of years ago, I bought mine at $465 - which was a great deal at the time.

  • keejoonc on 08/07/2025 - 16:22
    +1

    How often do you guys cook pizza to justify buying such a niche cooking appliance?

    • bleemo on 08/07/2025 - 16:24
      +4

      I bought one (a return) about a year ago. Made maybe 2 pizzas and since then it's been collecting dust in the garage hahahahaha

      • Bisky1 on 08/07/2025 - 16:32

        Which one? Might be worth selling (to me / someone else).

        • bleemo on 09/07/2025 - 10:42
          +5

          Ah sorry, I'm very fond of my dust collector collection

    • pyramidpirl0 on 08/07/2025 - 16:25
      +1

      I usually make pizza once a month with family over, this is pretty temping as it'll be nice not having to run my oven for 3 hours with my baking steel.

    • poppingtags on 08/07/2025 - 16:27
      +3

      When I was deep into it, at least once a week. There have been weeks where I'd use it everyday to bake flatbread for lunch (used as wraps)

      These days, for pizza, maybe once or twice a month. Even at that rate, with the price of most nice pizzas hitting the high $20s - low $30s, and the cost of making pizza at home being a tiny fraction of that, it pays for itself very quickly.

      You've gotta really like pizza (and the process of making it). It does help that I have the storage space to put it away if needed.

      • TEER3X on 08/07/2025 - 16:58
        +2

        At home pizzas can get very expensive if you use fancy (traditional?) ingredients/toppings.

        • poppingtags on 08/07/2025 - 17:07
          +4

          It really can, but it's still usually well under the comparable price at a restaurant of course.

        • Bisky1 on 10/07/2025 - 02:10
          +2

          Yes, and you enjoy the fact your food has the right quality and ratios, to your taste.

          A marg pizza with buffalo mozz is gonna be $30+, and will not have very much of it :(.

          At home its $6-7 for 125g of buffalo from coles worth, and that's more cheese than they put on any neapolitan.

          Rest ingredients are cheap, even if you use mutti tomatoes, in quantity per pizza.

    • danzig440 on 08/07/2025 - 17:15

      Depends how much you like making and eating pizzas. I bought a 16" Ooni off marketplace for $500, we've used it once a week for the past year or so. We make 4 pizzas, 2 for dinner and 2 for lunches for the next day.

    • jay889344 on 15/07/2025 - 10:11

      We do it generally once a week now and make 3-4 pizzas. Over the last year, its certainly paid for itself in terms of the amount we've not spent with the pizza place down the road which we were doing once a week on a Fri or Sat night.

  • vasil on 08/07/2025 - 16:44
    +3

    @poppingtags
    How does this OzBargain compare with the Cozze.

    • harro112 on 08/07/2025 - 17:03
      +2

      i have that oven. it's ok, but the aldi oven (which is a knock-off of the breville pizzaiolo) is much quicker and makes better pizza. this oven is likely slightly better again than the aldi, so i think the cozze would be worth the extra money over the hizo.

      • poppingtags on 08/07/2025 - 17:06

        I'd agree with this assessment. If in doubt, start off with the ~$100 Masterpro!

        I will say the Cozze hasn't left me wanting to upgrade and if it ever dies, I'll likely get another one at this stage.

    • Shon on 08/07/2025 - 19:05

      Disappointed in mine. It only gets to ~300 degrees pizzas take 5-6 minutes.

  • freeb1e4me on 08/07/2025 - 17:16

    How many small pizzas can fit in there if buying this for pizza food truck?

    • poppingtags on 08/07/2025 - 17:37
      +2

      Depends on how small your pizzas are. Look for the dimensions of the pizza stone.

      I don't personally think this would be great for slinging multiple pizzas at the same time.

  • darkkito on 08/07/2025 - 18:03
    +1

    I actually had the cozze and returned it, the issue that I had primarily after preheating the oven at max temperature to preheat the stone, I would lower the heat and put the pizza in. Something I noticed was that when the temperature inside was hotter than the desired temp, the heating elements would not turn on. This meant the pizza would cook using the ambient temperature and was actually hard to get a crust fast cook by leaving temperature on highest and dropping the temperature vs lower temperature preheat with longer time and putting temperature up which will turn the heating elements on but felt pretty out of control as it felt like either binary control for heating.

    I ended up selling this and getting an ooni for used on fb marketplace.

    This pizza might be good for higher hydration (75-90%) with longer cook with lower temp for a crispy crust but for fast cook traditional neopolitan I actually didn't find it to be intuitive to use.

    • poppingtags on 08/07/2025 - 22:58
      +2

      Why would you lower the temp for Neapolitan though? You want it as hot as it can get?

      I've worked with 70-75% hydration doughs and didn't have any trouble getting a consistent 90 second bake @ 450c

      I would agree that the temp control is fairly rudimentary if you want to constantly change temperatures during the bake - but this is the first time I've heard of this being done.

      • darkkito on 08/07/2025 - 23:09
        +2

        I'm experimenting with contemporary dough style, where you take the bake longer and use a lower temperature.

        Its the kinda pizzas with a really big fat crust and is super crunchy.

        As someone who graduated from the ozbargain gas pizza oven, I found the cozzee to burn the crust from the side heating elements if i wanted the center a bit more cooked through.

        I think there is an inbetween in the market of cozzee and ooni which is the Argheri Ziola 12 inch.

        I haven't used it or seen much review but it looks pretty promising at the 700$ price mark.

        • poppingtags on 08/07/2025 - 23:16
          +1

          Oh very interesting, I've seen a few videos of the contemporary doughs and they look amazing! Never tried it myself, but would love to - is there a particular dough you've been happy with so far?

          Can definitely see the issue with burning the sides - The Cozze doesn't really offer that level of fine tuning.

          • darkkito on 08/07/2025 - 23:43
            +1

            @poppingtags: I've been trying to replicate gigis style, he published his recipe in one of those videos.

            I have been using protein enriched flour with closer to 75-80% hydration using biga, I have a small spiral mixer i purchased from alibaba and typically will do a 1% yeast.

            75-80% water, 3% salt, 1% yeast. Olive oil goes in as well but I typically just eye ball it but it helps with the crunch factor quite a lot I've found in the past. Biga will be typically at least 30%, I normally actually end up spending closer to 1hr and 30 min on the spiral mixer as after the initial mixing I've found letting the dough autolyse and ferment a bit produces a more mangeable dough. I put 80% of the water at the start and the rest after slowly with the salt.
            Bulk fermentation is normally 12 hours in the fridge then anywhere between 24-48 hour again after the dough is balled.

            I've found Julian Sisofo on youtube to be very useful to start.

            Hope this helps!

            • poppingtags on 09/07/2025 - 09:38

              @darkkito: This is incredibly helpful, thank you so much for the details - hope you land those big, soft and crunchy crusts soon!

      • Maz78 on 15/07/2025 - 10:45

        I've got one of these and also been experimenting with the temp. I was watching various vids and another mate who has a oven and that is drop the temp just before you put the pizza in. (The stone is super hot so cooks evenly without burning the top with the temp still on high).

        Either way, these things are fun. I use mine during summer to be honest. But it's also a bit of a shit show with the dough. I've spent hours watching all the videos, farting around with poolish and all the other over the top crap related to dough. If you CBF and are in a hurry, the Coles dough for $2 is pretty decent.
        I'm still struggling with decent dough that isn't still underdone. Find it's still too doughey and raw in the middle, but i'll keep playing with recipes..

        Using one of these is like playing golf. Hit a great shot and you'll have a good day (It'll make up for the rest of the shit shots through your round and you'll still be happy). lol

  • heathy on 08/07/2025 - 22:53
    +2

    I have one of these and it is fantastic - highly recommend!

    • pyramidpirl0 on 09/07/2025 - 16:11
      +1

      do you use it indoors or outdoors? I'm curious about getting one for indoor use (as i don't have a suitable area outside for it)

      • poppingtags on 09/07/2025 - 18:57
        +1

        Its technically not rated for indoor use. That said, I use it indoors - but right next to a window.

        If you're new to pizza making, you're bound to drop ingredients on the stone (I still occasionally do, with quite a few years of experience) - and when you do, it can smoke up an entire room VERY quickly, and trigger smoke alarms. Some ingredients can even catch on fire (if this happens, don't panic - just pat the flame with the pizza peel until its extinguished). If you're careful and confident with your pizza launches, and avoid burning ingredients on the stone, the smoke produced by the oven itself is very minimal.

  • pyramidpirl0 on 09/07/2025 - 09:10

    price dropped to $325

  • AmazingJas on 09/07/2025 - 21:48

    I bought one of these masterpro ovens about a year ago, and its been fantastic, and only $99. Highly recommended. Use it nearly every weekend but does take about 5 mins for perfect pizza. I used to make my own dough, but now I just use bakers delight pizza bases which are really amazing. https://www.harrisscarfe.com.au/electrical/kitchen-appliance…

  • Reiai on 09/07/2025 - 22:32
    +1

    Fantastic price for an oven that can genuinely make a Neapolitan style pizza (I take mine out after 90-120 seconds). Would agree with previous posters that if you don't know if this is your thing, the masterpro (or similar clam shell style) ovens are a good starting point - cheap and easy to use, and surprisingly hot. Think those got to 300-330 degrees when I last used and measured mine, and would cook in about 5-6 minutes (I liked to par-bake first and add toppings later so they wouldn't overcook for the full duration)

  • Arturo88 on 10/07/2025 - 06:37
    +3

    price dropped again

  • alitadark on 10/07/2025 - 23:43

    I bought one of these when I found it for cheap on a single review from a friend and it has been great!

    My pizza making hasn't though :D

  • Mr Buggles on 11/07/2025 - 15:30

    Price dropped to $319 (3 units left).

    • poppingtags on 11/07/2025 - 15:40

      I wonder if they're clearing stock

  • fullspend on 14/07/2025 - 22:40

    Can anyone comment on implcations of the low clearance of the opening? Really seems to be the only potential downside of this unit.

    • poppingtags on 15/07/2025 - 00:03
      +1

      It’s not really a big deal, I’ve never had trouble launching or pulling a pizza. Just need to be careful but confident!

  • ltwo on 15/07/2025 - 09:54

    good for steaks?

    • buyingstuff on 15/07/2025 - 10:09

      I haven't tried with an electric pizza oven for steaks since the heating element is on top and quite low, so I'd imagine it would get really smokey from the splatter.

      I've tried it with the Ooni gas pizza oven and it works since the heating element isn't directly on top: example

  • FlyingPanda99 on 15/07/2025 - 10:12

    Any suggestions for a solid fuel pizza oven? $300 range

  • dreamstation on 15/07/2025 - 10:20

    12" pizza seems small? That's like Dominos size

    • Arturo88 on 15/07/2025 - 10:43

      This oven is for home use at an extremely good price point, not sure the critique here other than being contrarian

      • dreamstation on 15/07/2025 - 10:45
        -1

        Yea not bagging out the product, just thought it looked bigger from the pictures.

        Anywhere to get the 17" version for a decent price? Looked on Amazon and couldn't find it

        Edit - Seems the 17" version is only gas, not electric?

    • justaddwater on 15/07/2025 - 11:38

      it's not the size that matters

  • Doy on 15/07/2025 - 10:27

    Looking at buying a pizza oven for the canteen at my sports club. But it is indoors and difficult to get near a window. What am I looking for that is suitable for this environment (as you said, rated for indoor use)? Thank you!!

  • AuQld on 15/07/2025 - 10:30
    -1

    Real question is who goes to all that effort for a 12in pizza. 12in will shrivel up to a 10in baby pizza

    • Arturo88 on 15/07/2025 - 10:41
      +1

      Not sure what type of pizza you're making, it doesn't shrivel?

      • dreamstation on 15/07/2025 - 10:44

        Must be cold up there ;)

  • dottjt on 15/07/2025 - 10:51
    -2

    I'd like to offer an alternate proposition.

    Get a pizza steel instead. Costs a fraction as much and gets just as hot in a conventional oven.

    • fullspend on 15/07/2025 - 10:57
      +3

      Dedicated pizza ovens get up to ~400-500c

      Conventional oven goes up to 280c if you're lucky

      A steel or stone will certainly up your pizza game in a conventional oven but you won't get the 90-120 sec cook time and leopard spotting.

      • dottjt on 15/07/2025 - 12:43
        -2

        Sure, but it's comparing apples and oranges at the end of the day. Hence alternate proposition.

        Pizza oven is a lot larger and requires an outdoor space.

    • Morien on 15/07/2025 - 15:03
      +2

      gets just as hot in a conventional oven.

      No, it doesn't.

  • retailsaver on 16/07/2025 - 10:11
    +1

    Order was cancelled overnight by Amazon's Product Safety Team:

    Dear Amazon Customer,

    We’re writing to inform you that certain product(s) that you’ve recently purchased are no longer available for sale:

    Product:
    Cozze 13" Electric Pizza Oven Indoor Benchtop Pizza Maker Rapid 120-Second Cooking Adjustable Heat Authentic Stone Crispy Crusts Compact AU Plug

    Please know we have cancelled the item from your order, and you have not been charged for this item.

    We regret any inconvenience this may cause you but trust you will understand that the safety and satisfaction of our customers is our highest priority.

    Yours sincerely,

    Amazon.com.au
    www.amazon.com.au

    Please note: This email was sent from a notification-only address that cannot accept incoming emails. Please do not reply to this message.

  • vasil on 16/07/2025 - 10:12

    Amazon appears to have removed the Cozze listing.

    edit: as above (product safety)

    • eggboi on 16/07/2025 - 10:37

      What do you mean about product safety? Unless there has been a safety recall, it is just a generic message about "safety and satisfaction" because a lot of products ARE removed from Amazon for safety reasons (mostly cheap garbage from rando sellers).

      • vasil on 16/07/2025 - 11:01

        Order was cancelled overnight by Amazon's Product Safety Team.

        Not applicable "a cheap garbage from rando seller"

        • eggboi on 17/07/2025 - 01:42
          +1

          I know this is not cheap crap, didn’t mean to imply it was. Weird they would make it a safety thing, there are thousands of these things out there. Sounds more like a procurement issue. I noticed you can order it from bunnings for the same price if you still want one. Special order.

          Edit: ah lol fullspend basically already said all this above!

          • fullspend on 17/07/2025 - 09:09
            +1

            @eggboi: It could be because the listing title says "Indoor" whereas the manual states for outdoor use only all through it.

            • vasil on 17/07/2025 - 12:33

              @fullspend: Yes, listing was misleading.
              Amazon listing stated "Indoor" in title and "Indoor-Safe Convenience" in product details / description.

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