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

Do you already have a good regular oven and a thick baking steel?  I’d get a dedicated oven if that wasn’t enough for what you are currently making but honestly with a steel and oven on broil I’m getting results that make me not excited about using my Karu 16.

If you really like the classic Neapolitan, there’s no replacement for a dedicated oven. Only sub-90 seconds pizza can truly be called Neapolitan, and there’s no way to reach high enough temperatures in a standard oven to bake in 60-90 seconds. If you could get your oven that high (say, hacking the self cleaning cycle), you would scorch the bottom using a steel. Even a standard cordierite stone is less than ideal for Neapolitan. Real Neapolitan ovens use a special type of clay called biscotto, which even if at 950F will not scorch the bottom

For NY Style, I agree that a steel and the broiler can get you in the right neighborhood.

I have a gas oven that can reach ~700F o…