Trying to make a list of different type ovens, pros and cons. For a deck oven, its pretty much neck to neck between Marsals MB60 and BP superdeck electric. There are a ton of ovens out there, many being able to reach high temps, but.....service and reliability is a huge thing and I get a bit nervous.
Now, IF, WFO are going to be in my future, I need to start learning more about them. I've worked with them in a few professional settings, 1 all wood, and 2 with gas backup, and I've also built one from scratch using Alan Scotts oven plans. I need to start looking at wfo being used today, by top of the line pizzerias that DON'T specialize in NEO pizza, but hybrid pies. I need to know whether or not these following pizza places BUILT their own or had them built or bought them from a company who specializes in WFO. Now, Ive read the hotly contested threads about NEO pies only being properly baked in an oven built by craftsman from ITaly with a low dome, etc, etc....but again, thats NOT what Im after. Basically I want a hybrid NH/NY style pizza. I need an oven that can facilitate that. It may be a deck oven or it may be a wood oven. Here's three places that I would like to know how they got their ovens.
Bianco's- the most NEO of my choices.
Toby's public house....interesting oven. pies look a lot like Chau's
Lucali's- a wood fired version of DiFara's....Slice says he built it himself, I heard he bought it from a closed down pizzeria....so I think it may be a woodstone or earthstone.
Barbarella- an old poster here, Tdeane, was going from oven to oven trying to figure out what would best suit him. He finally bought one, anyone know what kind?
ANd, of course, if theres anyone else you think I should look at, please let me know. Scot once wrote about a place that THOUGHT they wanted NEO, decided they didn't want NEO, and even though they had the ovens custom built FOR neo, they switched to a hybrid pie, started with a V i beleive, in NJ.....
Well, thank you once again for any help.