First I want to thank you for allowing me to become a member of this forum. I have lurked a long time, but now I have a question that needs answering from PROFESSIONALS. I have posted in a forum geared towards pizza lovers, but most ARE NOT pros and I am sure that the answers will be a bit skewed towards the ROMANCE of certain ovens instead of the REAL value.
Please, if this info has been discussed elsewhere point me in the direction I need to go and I will follow. I am sorry if it has already been discussed. I HAVE read MANY posts that have SOME info, but none where its all organized in one post.
I have two pizza places. One small, one large. I use 120,000 btu gas fired brick ovens. If I were to describe the TYPE of pizza we make, I would say its pretty close to NEW HAVEN PIZZA, minus the coal oven (though not all NH pizzerias use a coal oven.) I am beginning to design and formulate my BEST restaurant yet. I would like to know what OTHER pros think about OVENS.
I'm thinking about 3 types. I KNOW each one has its pros and cons. I would like as many pros and cons as you guys can give me.
Gas Deck Ovens
PROS: ease of use/ ease of training/ consistancy/ little or no turning/ clean and efficient/ CAN produce
fantastic pizza when using great ingredients (DiFaras)/ cost efficient/ made for AMERICAN type pizza,
in other words, because of the wide doors, a bigger, heavier topped pie can be manuevered easily.
CONS: Well, in all honesty, boring. There is no MARKETING possibilites. Beside that, there really are no cons.
PROS: Marketable, beautiful, more delicious burnt spots, quick, imparts a slight smoky flavor MOST people like.
CONS: Small opening, really made for a Naples,Italian type pie, smaller, very little toppings, individual pies.
More difficult to use, train. Dirtier. More expensive to run. Can't really fitt many pies for its size.
PROS: The most romantic of all east coast ovens. Quick, quick, quick, a flavor MOST find pleasing.
CONS: Local legalities, expensive to buy and use, the most DIFFICULT to train and use. The "next day" slices
are drier than a deck ovens slices.
Well, there you have it. I obviously know the most about deck ovens. The wood burning and coal burning ovens, I need opinions on. I would appreciate ANY info. I know EVERY oven has its good and bad, and I want to weigh all the aspects and make a decision.
Thank you so VERY VERY much for ANY advice. Looking forward to hearing from you.
PS: I have posted in other forums, so I am sorry if you have read this post before, I am trying to get the most opinions I can.