I had this oven for a couple of months now and I finally getting consistent results with my Neapolitan pizza.
I was a bit concerned about electric ovens not being able to reach the same results as gas or wood ovens as I have never used one before, but now I am impressed!
These are the last two attempts, the dough is a blend of Caputo Pizzeria and Nuvola, 67% final hydration fermented over 72 hours (12h RT).
I shaped one as a more classic Neapolitan, the other as a neo Neapolitan canotto.
Cooked at 450 degrees Celsius in approx 90 seconds
by Financial-Courage976
7 Comments
Nahhhh get out of here with your ai pictures!!! /s
Man that leopard skin looks pornographic.
I have the same oven. Quick questions: ball weight? And at 450C how do your bottoms look like? boost or no boost?
Impressive, Neapolitan-approved.
Looks amazing!
Would you mind possibly writing out your recipe/process in a bit more detail for this? Looks incredible
And if you do non sourdough also, what is your best recipe for that?
Beautiful!
Don’t be hold back by electric ovens. Nowadays they can get even hotter than gas/wood fired. My Effeuno has reached peaks of 510C with 45mins warmup at highest temps both top and bottom.
Btw, great pizza, especially with sourdough…impressed.
Beautiful