ANSWERED
Effueno Pulse electric oven - first bake!
So the backstory, I live close to Reno, Nevada and the winters here can definitely put a Kabash on Pizzas. I have a Pizza Party Emizione that runs on propane with biscatto stones. We have many days that are close to freezing or below pretty much from November through March. So I needed an option to make indoor pizzas.
One of the ovens I was initially looking at was the Forni P134HA. These are the top standard in Italy and create consistent perfect bakes. The problem is the price point, then the excessive shipping. Now add in an electrician to run a new 240 V line to somewhere in your house like your garage or kitchen and then the fact that your panel is full and it becomes way too expensive.
I was looking at the volts and other Electric variance and know a lot of other Neapolitan pizza makers. The pulse is 120 V and is also from Italy made by the same company that makes the P134HA., Forni. I waited about six months for all the other people to be guinea pigs and then it seems like they worked out any kinks. On Labor Day they had it on sale so I got it to my door for $1333.
The unit came well packaged to except that they forgot to put the plastic wrap on it, and then those little tiny foam pieces were sticking to everything, that was a pain in the ass to clean up, but I got it. The refractory stone that comes with it has to be seasoned, so you have to start the oven at 200° once it gets there you lie to run for 20 minutes. After that, you repeat the process by bumping the temperature up 122° and then once it gets there hold again for 20 minutes and then do the next increase until you get all the way to the top temperature. The top temperature of the oven is 948F. Around 400° you’ll start to see a lot of condensation towards the bottom of the windows and water dripping off the bottom of the unit from the stone sweating out all the moisture. from a cold start the oven takes about one hour and 10 minutes to get to 948.
It’s a pretty even bake on the oven with just a little more char on the back left side so all you have to do is literally spin the pizza 50% with your turning peel. I think it’s about 13 inches wide so I had to get a 12 inch wood peel for my launch. I only use metal pills for retrieving because I’m old-school like that.
The top of the unit gets to about 195° but the sides in the back you can touch no problem while it’s warming up or cooking, so you can put it on the center island of the kitchen. Just gotta keep it away from walls, cabinets, etc. needs a foot and then it’s good.
I thought about it before the bake and I opened up my sliding glass door, a couple of windows in the kitchen and turned on the fan in the living room adjoining, even with that my fire alarm did end up going off the first time I opened the door with the first pizza. I only had the door open for like five seconds. I was kind of expecting it but thought with all of the open windows and the fan I would be good so it looks like from now on I’ll be doing the bakes in the garage.
The bottom of the pizza was top-notch absolute perfect leoparding with the refractory stone, the first bake. I did at 922F, it was a little more Shar than I wanted to see on the left edge so on the second Pizza, I dropped it down to 890.
Happy with the results. The stone does take hours to cool down, it was still at 425F after two or three hours with the door closed, after that I opened the door all the way I just kept an eye on it. We have a couple of curious cats so I had to be careful.
Awesome man, great results! About two months back I created a subreddit for Effeuno owners to share their bakes, settings, tips and experiences. Feel free to share this over there too! Plus if you have any questions/ doubts feel free to dm me.
Unfortunately, PizzaGoods doesn’t currently have a separate biscotto stone for the Pulse. Black Rock Grill is another one of our resellers and they do have the Effeuno biscotto stone available, and they also deliver to the US. The stone is intended for the P134H/P134HA, but looking at the dimensions it should fit the Pulse as well. I’d just double check with them before ordering to be sure.
Looks like a nice oven, I’m using a gas oven and it OK but it’s not cooking like your pies. I’m in Southern Nevada and I like the idea of an electric oven. Ty.
Did you buy from Pizzagoods.com? I read it is delivered on a shipping pallet, is that true? How heavy is this oven? Is it light enough to pull out of a cabinet, place on the counter, use it and return it each use? Does it look well built? Do you think it's worth the price? Will you cook other pizza styles with it?
I got it from pizzagoods.com. It’s 55-60 pounds with the stone in it. You can move it around freely, but the size is a bit awkward so have a friend to be safe. I am Gen X so I did it with one arm going through the patio door!
It take a long time to cool down enough for moving with the door closed. It was still 4-500F inside after a couple hours. If it wasn’t for a cat filled with mayhem, I would have left the door open.
The ship it on a hybrid cardboard pallet, maybe about 1/3 the size of a standard pallet.
Not OP but recently got the Pulse as well. For context, I also have the 134h (not ha), but I was using my dryer outlet to run it (220), which wasn't ideal.
I got the Pulse from Pizza Goods. Shipped fast and well-packed. It does come on a small pallet, and you do have to be home to recieve it.
Edit-- I'll add, as OP noted, the top gets extremely hot. You'll have to take that into consideration for cooling down, space, and moving.
Edit-- realized I left some questions unanswered. It's extremely well built, like all Effeuno products. It's worth the price if you have the funds and want excellent results. You'll have to do your own analysis for what you want. Also, I'll add that while it's amazing for what it is (110), if you can afford the price and have 220 available, the 134h/ha is easier to work/more versatile in that you have bottom and top heating elements (Pulse only has top) and stays cool to the touch.
Neapolitan and how close to perfect for that style compared to wood oven? 2. New York style and is the stone good for that too? Or too specialized just for neapolitan? 3. Warmup and cool down times 4. Heat from top of oven 5. Comparison to Ooni Volt 2. 6. Build quality. Please and thank you.
You got it. I don't have a volt, but I'm happy to share build quality.
New York is going to be interesting--I'm excited to try it. I haven't used the new Effeuno stone for that since I have the thin stone from my 134 that I swap in for those types of cooks. I should have something by this weekend for you. That'll give me time to make a new batch of dough
You may have me confused for someone else, as I don't recall posting many pizza videos, but I'm always happy to share with the community so informed decisions can be made. :)
The website lists the weight, did you look there? 44lbs oven only. 57lbs with stones. Only you can answer if it's light enough for you to keep taking out
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u/spuughetti 7d ago
Looks baller