Effeuno P134H 509 PRO

The cult reference oven for indoor Neapolitan pizza. Legendary in Italian pizza forums for independent top/bottom elements both reaching 500°C — real bake times under 90 seconds. If you're serious about indoor Neapolitan, this is the benchmark everything else gets measured against.

Max temp: 509°C in 35 min
Placement: Indoor
Electric
Rating: -

How this oven bakes

Run the top hotter than the bottom. Independent elements are the whole point of this oven.
This wants a dedicated circuit. On a shared kitchen ring the elements sag and the stone never recovers.
Give the deck the full 25 min. Air temperature lies. The stone is slower.

Specifications

Temperature range: 200°C – 509°C
Inner size: 35 cm × 40 cm
Weight: 22.6 kg

Pros

Achieves true Neapolitan bakes in 60-90 seconds at 450°C+
Independent top and bottom element control — dial in the exact char and spring you want
High-mass refractory stone comparable to commercial deck ovens
Legendary status in Italian and European pizza communities — years of documented results

Cons

Requires a dedicated 16A circuit (3.0 kW) — many kitchens need rewiring
Heavy at 22 kg and industrial looking — not a countertop appliance for small spaces
Hard to purchase outside Italy; import duties and shipping add cost and complexity

How the calculator uses this oven

Temperature and bake time. It reaches 509°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 455°C on the deck for about 85 seconds, and Pizza Classica (65%) at 278°C on the deck for about 6 minutes.
Baking surface. The calculator assumes the stock cordierite stone. Swap in a biscotto and Traditional Napoletana takes about 90 seconds instead of 85 seconds.
Hydration for this oven. It reaches the heat Traditional Napoletana wants, so the calculator keeps the style's 58–65% hydration.
Baker corrections. Bake times learn from bakers' reports on this oven. A correction starts once at least 5 successful bakes from 3 different bakers share the same style and surface.

Formulas this oven bakes

The temperature and bake time the calculator sets for each formula at its default hydration and portion size.

Effeuno P134H 509 PRO 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.

Also known as: P134H, P134H 509.

Achieves true Neapolitan bakes in 60-90 seconds at 450°C+
Independent top and bottom element control — dial in the exact char and spring you want
High-mass refractory stone comparable to commercial deck ovens
Legendary status in Italian and European pizza communities — years of documented results

Requires a dedicated 16A circuit (3.0 kW) — many kitchens need rewiring
Heavy at 22 kg and industrial looking — not a countertop appliance for small spaces
Hard to purchase outside Italy; import duties and shipping add cost and complexity

Run the top hotter than the bottom. Independent elements are the whole point of this oven.
This wants a dedicated circuit. On a shared kitchen ring the elements sag and the stone never recovers.
Give the deck the full 25 min. Air temperature lies. The stone is slower.

Can Effeuno P134H 509 PRO bake Traditional Napoletana?

Yes. Effeuno P134H 509 PRO reaches 509°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Effeuno P134H 509 PRO bake New York-style pizza?

Yes. Pandough estimates a New York-style starting point at 69% hydration: 268°C air, 268°C on the baking surface, and about 7 min–10 min.

Calculate ingredients for New York-style dough

indoor, deck-oven, high-heat, semi-professional, neapolitan, effeuno

Bakes from this oven

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