Albert, as Jeff pointed out, pizza styles and the manner in which their defined are neither arbitrary nor subjective. Someone didn't come along and say, I live in Naples, I like my crust thin, make it thin. They were born out of necessity. A Neapolitan pizza, with it's fast bake time, in order for the dough to cook through, has to be stretched thin. Because of the thin stretch and floppiness from the fast bake, excessive toppings tend to fall off when you pick it up.
You've got a decision to make- do you want the soft enormously puffy crust you get from a really fast bake, or do you like a massive crust with toppings piled to the heavens? You can't have both. If you want puffiness, then Neapolitan should be your goal, especially since you seem to have a top element that might actually be able to produce a Neapolitan bake time (an extremely rare trait for an oven). The purity of your present formula is already a big step in that direction, but, if you want pizza bliss in 2 minutes, you need to embrace Neapolitan pizza completely- 1/6 of the quantity of toppings and a drastically thinner stretch/far less dough per dough ball.
This will go a very long way in seeing what the oven can and cannot do in a 2 minute time frame.
Once you have the thickness/toppings in order, it's time for an infrared thermometer. Because the top element is driving up the temp of the hearth, the dial setting for the hearth element tells you very little. The only way to know the temperature of the hearth is to measure it.
For the temps you'll be working at for Neapolitan, I suggest one of these
They take Euro's and, from what I can tell, it's free shipping to Holland.
After you start taking readings of the hearth I'll have further steps to take- such as possibly going with a different hearth material such as firebrick, which, with a lower conductivity, will slow down the bottom bake, but I wouldn't start firebrick shopping until you work out the thickness and get an infrared thermometer. No matter what you do, please don't buy extra stones of the stone you currently have- that will not help you. And, for now, don't wire in any other elements or add any kind of ventilator.
That's for Neapolitan.
If you're in love with a big crust and lots of toppings and are willing to forgo puffiness, then you can skip the thermometer or any other steps I've proposed. For a huge crust, it's time to turn the temperatures down so that the pizza takes a lot longer to cook- 8-10 minutes and it will also be necessary to add oil to the dough to achieve a bit more tenderness with a longer bake.
There is a lot to think about in redesigning a oven.
Its all about what kind of pizza i want to bake.
The real Neapoli pizza is baked in sometimes one minute, i understand thats a differend order of baking.
The thin crust i like, thats normal for italian pizza.
But i mean something in the middle in baking time, 3-4 minutes is to long but 1, 1/5 minutes would be to short, as you said for to mutch toppings.
When i order a pizza here ( new pizzaria in town ) i get a very nice one, the best i tasted here in town.
This is a normal pizza, thin crust with a normal edge, not to puffy and the toppings are normal.
This pizza must be baked in not longer than 3 minutes, i am sure.
If you bake to long the freshness of the ingredients is lost into a dull dampened taste, i hope you understand.
Unnions start to taste bitter ( i did not used them therefor anymore ) and the sauce has lost its freshness and taste, it looks more brown, also the taste of fresh garlic will evaporate or fresh basil.
I dont want that to be happening, all i know is that the baking time must be 2 to less than 3 minutes, after that it will taste overcooked.
This is my cooking plan.
The oven itself cant handle this, the bottem stone will be to hot, a smaller or thinner pizza also will burn i think but will bake quicker.
I wonder how this works in wood ovens they have also no heating on the bottem, you often see that they hold the pizza to the roof and that is for the same reason i think, the bottem is to hot.
I dont have a pile of stones underneath for cooling so i must cool by ventilator or ventilation i think.
The stone is a refractory stone and i hope it can handle some colder temperature beneath, but i am not shure how to do this.
Maybe removing the isolation on the undersite of the iron box will do the job.
I also must replace the top heating element because it will take a hour to reach these temperatures with just one element.
It will take some tuning to get it right.