Re: Elitalia Pizza Napoli – anyone have any experience with this budget oven?

Ping me if anything on that forum is unclear. Sometimes auto-translate doesn’t properly capture some nuances.

The only potential problem I see with making a NY style in the Spice is the biscotto, which might not crisp the bottom as much as you’d like. Biscotto has lower heat conductivity than the usual pizza stone. But the Diavola Pro V2 has independent control of the bottom and top resistance, so it should be possible to increase the bottom heat to compensate.

Also, Spice sells a version of the Diavola Pro 2 with standard pizza stone instead of biscotto (https://www.spice-electronics.com/it/forno-pizza/1177-forno-pizza-elettrico-spice-diavola-pro-v-20-100-design-e-brevetto-made-in-italy-rosso-spice-pietra-refrattaria-8056364614041.html) and even the cordierite stone by itself https://www.spice-electronics.com/it/accessori-e-ricambi-per-fornetti-pizza/1246-pietra-refrattaria-per-forno-spice-diavola-pro-diametro-34-cm-8056364614492.h…