Hey all, anyone have any experience not using a pizza prep refrig? i'm noticing several places that simply use undercounter refrig and then bowls of stuff on the counter to make the pizzas. Caleb at pizzicleta comes to mind, as well as Anthony Mangieri at UPN.
I like the idea of the clean lines of not having a clunky pizza prep in my open kitchen. Any downside? Thanks for your advice/replies/help in advance.