Neapolitan Pizza and G3 Ferrari (modified) electric oven.

[Morgan]

Sub, your pies look amazing as allways Would really like to make those mods to my Obh countertop oven.

What do you think if i took the bottom heater and change that to top, after that there would be 1200w on top.
Would it be enough to heat the stone to +400c and would the stone reserve enough heat for that 60-120s baking time without the bottom heater ?

[sub]

You say those mods will greatly help out what I already have now though? Was thinking of trying to locate a small ss bowl to install inverted for my deflector...how deep is yours, sub...maybe inch, inch an a half? Thanks!

Yeah don't waste you time to try without the mods !

For the bowl diameter +/- 6.69 inch       1.37-1.57 inch deep

Sub What do you think if i took the bottom heater and change that to top, after that there would be 1200w on top.
Would it be enough to heat the stone to +400c and would the stone reserve enough heat for that 60-120s baking time without the bottom heater ?

I don't know you have to try,  when you open the oven the stone cool down very quickly.

[Morgan]

I don't know you have to try,  when you open the oven the stone cool down very quickly.

Even Sub doesn't know everything I will give this a shot, then will see!

[sub]

I've finally put a grill motor on my oven:

Divella pizza flour (W220-240) 52h at room temperature , 65% water, 3% salt, Fresh Yeast 0.5g for 1 liter
stone temp.: about 880°F  Bake Time: 70 seconds

[rotanho]

I've finally put a grill motor on my oven:

Divella pizza flour (W220-240) 52h at room temperature , 65% water, 3% salt, Fresh Yeast 0.5g for 1 liter
stone temp.: about 880°F  Bake Time: 70 seconds

Your pies look so delicious! I will have to go to talk to an electrician so that I can have such modifications also.