Elit Pizzarella

Elit's electric countertop pizza oven with 2200W and a 33cm stone in the mid-range price bracket. On paper it matches the Teesa Supreme Elite closely — likely a shared OEM platform. Limited independent verification of real-world performance.

Max temp: 450°C in 15 min
Placement: Indoor
Electric
Rating: -

How this oven bakes

Give the deck the full 15 min. Air temperature lies. The stone is slower.
Run the top hotter than the bottom. That split is how you cook the rim without burning the base.
Plan about 4 min between pies so the floor charges again.

Specifications

Temperature range: 80°C – 450°C
Inner diameter: 33 cm

Pros

2200W is among the highest wattage in this category — faster heat-up and better recovery
Independent upper and lower heating control with 80–450°C range
33cm stone handles 13-inch pizzas

Cons

Negligible community presence — no meaningful owner review pool
Likely shares OEM platform with Teesa TSA3240 — differentiation is branding, not engineering
Parts availability and warranty support uncertain outside primary market

How the calculator uses this oven

Temperature and bake time. It reaches 450°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 450°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.

Elit Pizzarella pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 450°C air, 450°C on the baking surface, and about 75-105 sec. These are model estimates for this oven, not manufacturer specifications.

2200W is among the highest wattage in this category — faster heat-up and better recovery
Independent upper and lower heating control with 80–450°C range
33cm stone handles 13-inch pizzas

Negligible community presence — no meaningful owner review pool
Likely shares OEM platform with Teesa TSA3240 — differentiation is branding, not engineering
Parts availability and warranty support uncertain outside primary market

Give the deck the full 15 min. Air temperature lies. The stone is slower.
Run the top hotter than the bottom. That split is how you cook the rim without burning the base.
Plan about 4 min between pies so the floor charges again.

Can Elit Pizzarella bake Traditional Napoletana?

Yes. Elit Pizzarella reaches 450°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Elit Pizzarella 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, electric, elit, 33cm, budget-mid, countertop

Bakes from this oven

Community Reviews

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