I had this oven for a couple of months now and I finally getting consistent results with my Neapolitan pizza.
I was a bit concerned about electric ovens not being able to reach the same results as gas or wood ovens as I have never used one before, but now I am impressed!
These are the last two attempts, the dough is a blend of Caputo Pizzeria and Nuvola, 67% final hydration fermented over 72 hours (12h RT).
I shaped one as a more classic Neapolitan, the other as a neo Neapolitan canotto.
Cooked at 450 degrees Celsius in approx 90 seconds
by Financial-Courage976