Just jumping in here. This is Adam Kuban from Slice.
Yeah. It's a kiln, hacked in some way or another, as Don notes. The owner was hesitant about going on the record with that, because he was worried it wouldn't pass muster with the food authorities. Which is why I didn't mention it was a kiln. (I guess I'm doing so here, but, you know, if an outfit is serving pizza to the public, it's incumbent on the owner to have cleared their stuff with the inspectors.)
As far as turning the pies, they actually did turn them. They'd raise the thing, lift the pie to inspect, and then turn as needed.
My photos sort of suck. I went at night, and it's dark in the place. Some of those other photos are really nice and show the pies in the daytime. Those other pies look better than the ones I had, which Pizzablogger pointed out that mine were sort of pancaked around the edges. As youve seen, others have more rise around the rim.
The guy wouldn't reveal the source on the pepperoni other than to say it came from Ohio and that it's hard to get. Also that it's lower in fat than most commercial pepperoni. The charring around the rim of the pepperoni, too -- everything screams Ezzo to me.
They can onlyl do one pizza at a time in that "oven." And there seemed to be a relatively long "recharge" time on the heating between pies. I can't see them keeping up if they get really popular. Maybe two of those ovens would do the trick.
Then again, if they got popular, maybe they could afford to move somewhere where they could put in a WFO. It's neat to be able to eat pizza at the bar here, but it's not really set up as a restaurant.
Blah blah blah. Hope that sheds a little more light on things.