Pandough
Spice Diavola Pro 3.0

Spice Diavola Pro 3.0

Plan a bake with this oven

The third generation of the Diavola Pro, reaching 500C in BOOST mode. 2000 W split across a 1400 W top and 600 W bottom element, with two independent thermostats and a 7 cm gap between element and stone. A 310S stainless chamber, triple insulation and two rear fans keep the outside near 60C while the inside runs at 500C. Sold with a choice of Diavola Pro biscotto, Sorrento biscotto or cordierite stone.

Max temp
500°C in 20 min
Placement
Indoor
Electric
Rating
-

How this oven bakes

  1. Use the supplied baking stone and let it heat fully before baking. Check the model manual before removing the stone or fitting a replacement.

  2. Give the deck the full 20 min. Air temperature lies. The stone is slower.

  3. If the base burns before the top is done, drop bottom heat or swap to biscotto.

Specifications

Temperature range
50°C – 500°C
Inner diameter
35 cm

Pros

  • Independent top and bottom thermostats for real Neapolitan control
  • Three stone options covering Neapolitan through Roman styles
  • Forced cooling keeps the shell safe on a kitchen worktop
  • Optional rotating system shortens bake times

Cons

  • Single pizza at a time
  • Indoor electric only, so no live-fire flavour
  • Biscotto stone is an upcharge on some configurations

How the calculator uses this oven

  • Temperature and bake time. It reaches 500°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.

Spice Diavola Pro 3.0 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.

The third generation of the Diavola Pro, reaching 500C in BOOST mode. 2000 W split across a 1400 W top and 600 W bottom element, with two independent thermostats and a 7 cm gap between element and stone. A 310S stainless chamber, triple insulation and two rear fans keep the outside near 60C while the inside runs at 500C. Sold with a choice of Diavola Pro biscotto, Sorrento biscotto or cordierite stone.

Also known as: Diavola Pro V3, Diavola Pro 3.

  • Independent top and bottom thermostats for real Neapolitan control
  • Three stone options covering Neapolitan through Roman styles
  • Forced cooling keeps the shell safe on a kitchen worktop
  • Optional rotating system shortens bake times
  • Single pizza at a time
  • Indoor electric only, so no live-fire flavour
  • Biscotto stone is an upcharge on some configurations
  1. Use the supplied baking stone and let it heat fully before baking. Check the model manual before removing the stone or fitting a replacement.
  2. Give the deck the full 20 min. Air temperature lies. The stone is slower.
  3. If the base burns before the top is done, drop bottom heat or swap to biscotto.

Can Spice Diavola Pro 3.0 bake Traditional Napoletana?

Yes. Spice Diavola Pro 3.0 reaches 500°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Spice Diavola Pro 3.0 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

neapolitan, biscotto, high-heat, countertop, made-in-italy

Bakes from this oven

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A
Artur Kozub24 days ago

I had mixed feelings about this oven. After 5 bakes, which is only a month, it went in for warranty. They replaced the upper thermostat and the fan sensor. The service repaired the Diavola in exactly 14 days.

The oven, when it returned from repair, was used 4 times; once it made a series of 4 pizzas, and otherwise, each time - 2 pizzas.

You definitely need to learn how to use the dome. I'm experimenting a bit, and in my opinion, if the pizza is up to 30 cm, it's not worth turning it. It's better to have a slightly pale piece than to lose a significant amount of temperature and still have pale sides 😅

The first photo from the experiment is turning the pizza after 60 seconds, the second is without turning. Each pizza stayed in the oven for 93-95 seconds. The conclusions are obvious :)

If I had more space in the kitchen, I would be interested in the Unold Enzo, and if the budget allowed, the Macte Voyager Twin.

In summary: I am satisfied with the oven, despite the initial mishap (breakdown). You need to learn how to use it a bit, and it will reward you with good pizzas.

Would I buy it again? I don't know, this is my second oven; before, I used the Ariete 909, I would have to test, for example, Macte. If it were worth it, I would force myself to find some free space, or perhaps buy a trolley for the oven and it would stand somewhere in the corner ;)

I am a layman, so it's worth taking the opinion from a layman's perspective, not some professional.

Translated from Polish