Effeuno N5 pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 455°C air, 455°C on the baking surface, and about 75-100 sec. These are model estimates for this oven, not manufacturer specifications.
Biggest Effeovens. One 3200 W top element, 50x50x9 cm chamber, 50 cm pie, 27.9 kg, analog knob. Maker: 500 C in 40 minutes. Shopify still titles it Ø42 cm; the floor is 50x50. Same top-only physics as N3, stretched. 3.2 kW is P134H territory on a single coil. Family pizza, not two independent 34s.
Also known as: Effeovens N5.
- 50 cm family pie at 500 C without stepping up to a P150. Unique in the N-line.
- Same simple analog control as N3/N4. One ritual, bigger floor.
- 3.2 kW top coil fills a 50x50 stone that the smaller N ovens cannot.
- Claimed 40 minutes to 500 C, top-only, 27.9 kg, 59x70x31 cm. This is not a 'compact' N3.
- 3.2 kW on one element. Italian 3 kW counters will trip. No independent bottom to save a pale centre on a 50 cm disc.
- Almost no long-term English owner log. Title on the shop still says 42 cm. Trust the 50x50 sheet, not the heading.
- Believe 50x50, not the Ø42 cm title. That heading is a copy-paste leftover.
- 40 minutes is the maker's 500 C figure. A 50 cm hybrid stone will want all of it, maybe more.
- 3.2 kW wants its own 16 A circuit. Same conversation as a P134H, without the bottom coil.
- A 50 cm pie needs a long peel and a turn. The corners of a square deck run hotter than the middle.