hey Chef.. Thanks for detail video on this oven.. i have an aven like this but there is a slight diff that indont have the instruction on that like urs med / thin /thick crust . inststea i have 4 levels 1,2 , 3 n 4 n the secomd button is timer.. i baked few times piza on it. but could u plz guide me how can i understand abt the temperatures numbers for the perfect results???
So, pizza had nice char but the shot of the pizza being cut had no leopard print or char. So, question is, can this Breville Crispy pizza maker make a Neapolitan pizza?
Neapolitan I believe technically requires 485 deg C or 932 deg F and should be cooked within 90 secs. I don't think these types of pizza ovens get above 400 deg C. I don't have any experience with them myself as yet but based on what I've seen they are capable of making a respectable replica pizza within 4-5 minutes on the higher settings. I'm thinking after it's cooked you may be able to hold the pizza up with crust right next to the element while it's red hot with the lid open and slowly spin it 360 to add more char or use a blow torch. There are ovens that will do the higher temperatures but they appear to start at 10 times the price and go up to 25 times the price. You can find outdoor gas and/or wood versions that are more like 5 to 15 times more expensive but you also need to turn the pizza at least 4 times during the cook as the majority of the heat comes from only one spot.
There is an element under the stone base which heats the stone which stores the heat to some degree. It's also going to heat the air inside that small space quite quickly again when closing.
