What is behind the Amazon listing
The listing with the ASIN B0BH8T3CFB carries the model number 90355 on Amazon. Under exactly this number, Cozze’s operating manual lists the 13“ Electric Pizza Oven, called “13“ Standard” in the range, type COZ-EL1-PI-13-1-EU. The stone fits too: Amazon and Cozze describe a square slab, while the more expensive 13“ Premium Rotate (item number 90446) has a round rotating stone. We found no link to Amazon on the manufacturer’s pages, so the match rests on the model number and the data.
The brand is owned by Millarco International A/S in Lystrup, Denmark. According to its own company page, Cozze was founded in March 2021, originally as a subsidiary of this wholesaler of tools, fittings and garden equipment in Northern Europe, and it advertises “Designed in Denmark”.
It heats with electricity only. In our pizza ovens category, this is the smaller of the two Cozze electric ovens without a rotating stone, at approx. €295 from marketplace sellers on Amazon (Amazon page on 21 October 2026: €295; Amazon itself did not offer the appliance that day). We evaluated the German and English product pages, the shared manual for the 13 and 17 inch versions (German section on pages 14 to 24) and the Amazon catalogue. We did not have the oven itself and baked nothing in it.
Dimensions, material and a narrow opening
The product page gives 53 × 53 × 29 cm, the Amazon catalogue approx. 54 × 54 × 32 cm. According to the manual, the oven weighs 15.3 kg net. Amazon lists around 20.2 kg; for carrying it, the net weight from the manual is the more reliable figure.
According to Cozze, the housing is made of powder-coated, galvanised steel. Amazon describes it as zinc-coated with a double heat-resistant paint finish. By both accounts it is not a stainless steel housing. Stainless SS430 inner walls and corrosion-protected screws appear only in the Amazon text, as do the four feet with rubber pads. Cozze sells the oven in white and in black; the Amazon listing runs as black.
On our product photo, a light front sits under a black top plate, with a black frame all round, slanted black legs below and a round knob on the right side. Whether the picture shows the black variant cannot be read from it with certainty.
Inside lies the cordierite stone, square, 34 × 34 cm and 1 cm thick according to Cozze; Amazon writes 34.5 × 34.5 cm. Cozze gives the pizza size as Ø 34 cm. A round pizza on a square slab of this edge length therefore fills the full width, with only the corners left free. The front opening measures 36 × 8 cm.
These figures allow some calculation, and the calculation is ours. If you slide in a pizza of full diameter, there is 2 cm of play in total, left and right combined. A pizza peel must be narrower than the opening; a model with a 14 inch blade width (a good 35 cm) would just about fit through. Amazon gives a pizza height of up to 6 cm. Heavily topped pizzas fit, a casserole dish with a high rim probably does not. Incidentally, no peel appears in either of the scope-of-delivery lists.
Cozze counts a door as part of the delivery. The German product page calls it “Hitzeschild” (heat shield), the English one “Pizza door”, the manual “Pizzaofentür” (pizza oven door); we assume it is a single part. There is also a power cable with plug, 2 m long according to Cozze, 1.8 m with Schuko plug according to Amazon. Amazon also mentions a circular heating element and an electronic ignition. Cozze does not confirm the heating element anywhere, and an oven without a flame simply does not need an ignition. On the product page, the ignition field is left empty.
In detail: display, stone and the question of the real temperature
The oven is operated with a knob and an LED display, labelled B and A in the manual. Pressing the knob switches it on or off. Turned clockwise it gets hotter, anticlockwise cooler.
What the number on the display means is stated differently in two places in the manual. Page 19 describes the screen as a digital thermometer that shows the temperature of the baking surface until the set temperature is reached. Page 20 states that the displayed temperature is the selected set temperature. Both cannot be true at once, and none of our sources resolves the contradiction. The product page speaks of “digital heat control / display of the degrees” and lists “thermometer included”, without saying whether this means the display or a separate device. For the temperature of the stone, the manual’s baking chapter points to Cozze’s infrared thermometer, an accessory.
To preheat, you insert the door and set 350 to 400 °C. After approx. 3 to 5 minutes the oven chamber has reached the temperature; the stone needs about 20 minutes. In the baking chapter this becomes “at least 20 minutes”.
The physics explains why the gap is so large. Air has hardly any mass and follows the heating quickly, so a thermometer in the cooking chamber reports completion early. The stone slab, by contrast, has to warm through its whole thickness before it can give a cold dough base enough heat. If you slide in after five minutes because the display says so, you bake on a stone that is still behind on the inside. Another sentence from the manual fits here: if you put cold food on, the temperature of the baking surface drops and the oven reheats to the set value.
That leaves the figure from the advertising. The product page promises “heating up to 450 °C”. For baking, the manual instead recommends a very hot oven, “ideally around 400 °C”. We would stick to the manual, because it describes the process to which all the other timings refer.
Is the pizza really ready after 2 minutes?
This is supported only by the Amazon text, from which the title of this page also comes. Cozze itself promises pizzas “in just a few minutes” on the product page, with no figure. The manual describes a process from which a lower limit can be derived.
The process goes like this: you do not adjust the temperature, and the door stays in the oven. After about 40 seconds you take the pizza out, turn it a quarter and carefully slide it back in, and you repeat that. The manual leaves open how many rounds it will be.
Let us work it out. If every quarter of the pizza is to have sat in each position in the oven once, that is four intervals of 40 seconds each, 160 seconds in total, so 2 minutes and 40 seconds, and that does not yet include the handling for taking out and turning. After exactly 2 minutes there would be three intervals, and one quarter would never have occupied one of the four positions. That does not speak against the oven, but it shows where the leeway between “2 minutes” and “a few minutes” comes from.
Cozze factors in the weather as well. In a colder climate or at higher altitude, baking takes longer according to the manual, and persistent wind lowers the interior temperature. An electric oven has a hard limit here: the heater gives no more than 2200 W, and topping up or turning it up is not possible. In our assessment a wind-sheltered spot is therefore more important than any controller.
For long evenings there is an upper limit. With the door, the oven should not run for longer than 2 hours, to avoid overheating. If you subtract the 20 minutes of preheating, around 100 minutes remain for baking.
Socket, cable and location according to the manual
On the electrical side, the manual requires an earthed protective-contact socket and prohibits plug adapters. The oven is to be supplied via a residual current device (RCD) with a rated residual current of no more than 30 mA. The supply voltage must match the rated voltage on the appliance plate, and you must not exceed the wattage of the connection. The manual gives the rating data as 220 to 240 V at 50 to 60 Hz. If the socket is damaged, the oven stays off. A damaged power cable may be replaced only by the manufacturer, its customer service or a similarly qualified person; the oven must not run with a damaged cable, and you should check it regularly. You always disconnect at the plug, never by the cable. You keep the cable away from heated surfaces and route it away from walkways so that nobody pulls on it or trips over it. You never immerse the cable, plug, probes or oven in water or other liquids, and you do not spray any liquid into the oven, to avoid an electric shock.
At 230 V the oven draws, by calculation, just under 9.6 A. Household circuits in Germany are usually fused at 16 A, which leaves a good 6 A for everything else on the same circuit. A 2000 W heater on the same outdoor socket would be too much. This calculation is ours.
The manual rules out an extension cable unless it meets its requirements. These read in full: only on an earthed socket; only a 14 gauge cable with an earthed plug that is suitable for outdoor pizza ovens; no longer than 4 m and as short as possible; check before use and replace if damaged. The cable must not be a trip hazard, and you keep the connections dry. 14 gauge in the American AWG system corresponds to roughly 2.1 mm² of conductor cross-section, so in German shops we would reach for 2.5 mm².
On location, the manual is clear. The oven is intended for freestanding use on a level, heat-resistant surface, outdoors only in a well-ventilated area. Not in garages, buildings, covered walkways, tents or other enclosed areas, and not under combustible structures. The minimum distance to combustible materials is 60 cm, 1.2 m upwards, and 60 cm at the back and at each side. It stands on or near walls, partitions or kitchen units only if these are made of non-combustible material or clad with non-combustible thermal insulation, and fire safety rules apply in addition. You keep 3 m from water such as a pool or pond, and all local laws and regulations apply anyway.
Translated into floor area, and this is our calculation: if the oven stands in front of a combustible back wall with combustible material to the left and right, you need a clear zone 173 cm wide and 113 cm deep, measured from the 53 cm housing width and the distances. The product page expressly names balconies as a place of use. A balcony with a wooden balcony or a fabric awning above it is still ruled out in our reading. What a tenancy agreement and house rules may additionally require is covered in our guide Grilling on a balcony.
During operation you do not move the oven and do not leave it unattended while preheating and baking. You do not touch the housing, top or heating coil, and you wear heat-resistant gloves for handling. The door has its own rules: in use it keeps its distance from combustible materials, such as mineral oil products or thinners; during baking it does not lie on the oven, and it goes onto flammable surfaces only after it has cooled. Lighters and lighter fluid have no place next to it, because after use it radiates heat in all directions. Cozze sums up intended use briefly: only as described in the manual, misuse can lead to fires, electric shocks or injuries.
Cleaning, pizza stone and warranty
You clean the oven only when cooled down and with the mains plug pulled. After every use you let it burn off for approx. 15 minutes, and Cozze recommends cleaning and maintenance at least once a month. High-pressure steam cleaners and water jets are ruled out. For the outer surface, the manual names a mild cleaning agent or baking powder dissolved in hot water, and for stubborn dirt a non-abrasive scouring powder, after which you rinse with water. You clean plastic parts with a soft cloth and hot soapy solution and rinse them with water; abrasives, degreasers and concentrated grill cleaner are prohibited there.
After the burn-off, you brush the stone with the COZZE wire brush. If needed, the cold stone may be rinsed with water, after which it must be absolutely dry. The manual has a list of its own for it, given here in full:
- do not use over an open flame
- no extreme temperature swings, never put deep-frozen food on the hot stone
- it is sensitive to impact and can break if dropped
- it gets very hot and stays hot for a long time after use
- do not cool the hot stone with water
- after cleaning with water, dry completely, for example in a conventional oven at 60 °C for 2 hours
- store in a dry and warm place
- it counts as a wearing part and is not covered by the warranty
Our guide Cracked pizza stone explains why moisture and temperature jumps cause cracks.
Before moving, cleaning or storing, you let the oven cool down. You disconnect it at the plug, cover it only once it has cooled, and always store it covered in a warm, dry place. According to the manual, worn-out electrical appliances do not belong in unsorted household waste but at separate collection points.
According to the manual, the warranty runs for two years, and Cozze grants it on all products. The conditions: use according to the manual; the product is not modified and is correctly and properly assembled; it is maintained according to the manual and cleaned frequently; it is covered when not in use; wooden parts, pizza stones and accessories are stored indoors in winter; it runs on the right type of power or gas on a level, safe surface; it carries only original Cozze parts; it does not stand permanently near the sea, chlorinated swimming pools or hot tubs; and it is for private use only. Excluded are expected wear in normal use, vandalism, unusual weather such as hail, storms, tornadoes, tsunamis or earthquakes, acid rain, and chlorine or salt in the air. How to get oven and stone through the winter is described in our guide Winterising your grill.
What Cozze leaves open
According to the product page, the manual and the Amazon catalogue, these points remain open:
- shape, number, position and material of the heating elements; the “circular” element appears only on Amazon
- material of the inner walls and the door, and whether the door has a viewing window
- interior height of the cooking chamber behind the opening
- lowest adjustable temperature and step size of the control
- heat-up time to the advertised maximum temperature
- baking time per pizza in minutes
- power consumption in kWh
- timer, programmes and automatic switch-off
- a suitable cover with a model designation, although the warranty requires covered storage
- replacement stone, replacement heating element and replacement door, including prices
- how long the oven should pause after the two-hour limit
- country of manufacture
Three alternatives you should compare
| Model | The difference | Price | Our rating | Choose this one if |
|---|---|---|---|---|
| cozze 13 inch Electric Pizza Oven (this one) | fixed square stone, turning by hand | approx. €295 | 8.3 | you bake for two or three people at an outdoor socket |
| Klarstein FornoVetro | glass door and timer, pizza up to 33 cm | approx. €272 | 8.1 | you want a timer and a glass door, which Klarstein expressly mentions |
| Cozze 17 inch Electric Pizza Oven Black | same manual, pizza up to Ø 42 cm | approx. €421.20 | 8.2 | you bake large pizzas to share and have the floor space |
| Ooni Koda 16 | gas instead of electricity | approx. €449 | 9.4 | there is no earthed, RCD-protected socket at your spot |
The prices are guide values from our price boxes and change constantly. The rating is our editorial assessment of the available data; we have not baked or measured anything with any of the four ovens.
When the 13 inch Standard fits and when another oven
It starts with the socket. If an earthed outdoor socket with RCD protection lies within reach of the power cable plus an extension of at most 4 m at the planned spot under open sky, the oven is a candidate. If there is none, electrician costs come on top, and then we would seriously put the gas oven alongside.
Against the Klarstein FornoVetro, it is about operation, not performance. Both ovens draw 2200 W. The Klarstein is in our price box at approx. €272, the Cozze at approx. €295, and the Klarstein is just below in our rating at 8.1. According to the Amazon text it has a glass door, according to its manual a timer from 1 to 60 minutes and a temperature setting in 50 °C steps. It bakes pizzas up to 33 cm and weighs 12 kg according to Klarstein, at 42 × 42 × 29 cm. If you want to watch the pizza without pulling it out, in our assessment you take the Klarstein. If you want the extra centimetre of pizza and do not need a timer, you stay with the 13 inch Standard; whether its door has a viewing window and whether it has a timer is something Cozze does not state.
The Cozze 17 inch Electric is in the same manual and is in our price box at approx. €421.20, against approx. €295 for the 13 inch oven, with a rating of 8.2. In return, it bakes pizzas up to Ø 42 cm on a 42.5 × 42.5 cm stone. Its footprint is 60.5 × 60.5 cm and it weighs 21.2 kg net, which is 5.9 kg more than the 13 inch oven. If you put the oven away after baking and carry it indoors in winter, you notice this difference on every use.
The 13“ Premium Rotate (90446) has a rotating stone: the same 2200 W, a round rotating stone of Ø 34.5 cm, housing 54.5 × 52 × 33 cm. According to Cozze it is suitable for indoors and outdoors, the Standard only for outdoors. We do not yet have a review of the Rotate, so no price from our price box either. If you want to bake under an overhang or in a conservatory, look at the Rotate manual before reaching for the Standard.
The Ooni Koda 16 costs approx. €449 with us and, at 9.4, is the overall winner of our category. According to Ooni it reaches 500 °C in 20 minutes and bakes pizzas up to 40 cm, but weighs 18.2 kg unpacked and needs a gas cylinder with a pressure regulator. On many rented balconies gas is banned by the house rules; in a garden without a power connection, by contrast, the Koda is the obvious choice.
On top of the purchase price come items that are not in any package. A pizza peel that fits through the opening is one, a cover because of the warranty condition, possibly the infrared thermometer for the stone temperature, and an outdoor extension as specified above.
The wrong choice is the 13 inch Standard for anyone who wants to bake indoors, in the garage or under a pergola with a wooden roof, because the manual rules out exactly these places. If you do not yet know which fuel suits your own spot, you will find a preselection in the Grill Finder.
