I'm in the planning stages of opening a bistro style restaurant that will offer pizzas in a style similar to Serious Pie in Seattle, a thicker crust, longer bake time (the use Mt. Rainier WFO, no gas assist at a deck temp of about 650°). But that will only be part of the menu. We plan to offer seared steaks, fish, roasted chicken, veggies, in cast iron and ceramic bakeware flowing in and out of the oven as well, so maintaining floor temp will be challenging. I'm considering the Woodstone 9660 Fire Deck, with combo wood on one side, gas burner on the other and the floor burner option. It will be the main appliance for the entire restaurant, an open kitchen, although we will have a range with convection oven for saute and low temp baking.
I know the focus here is all things pizza, but does anyone have any experience using these ovens cooking pizzas with other items at the same time? I've been to the Woodstone factory and was impressed with how easily they cook all of these items at once, but that is a factory demo. Again, not after the charred high temp Neo-style pizza (we have one of those in our small Southwest tourist town already), but more in line with Wolfgang Puck style cafe/bistro (there's nothing like that within 4 hours of here), high temp stone hearth cooking. The dome series takes up a lot more space, doesn't fit on the line as easily, and has more limited access, but I could work with it necessary.
Pizzablogger and Brickstoneoven, I'd really be interested to talk to those chefs you mention that have struggled with the Fire Decks. If that's possible, contact me personally and I'll give you my contact info to pass on to them.
Many thanks for your input—we are literally building out a historic location around the oven, so changing it out will be extremely difficult/expensive, so the choice is critical.