Pizza by the slice

[back2good]

I am opening a sports bar and I am going to serve pizza as the primary menu item.  I am new to the pizza world so I wonder if you would share some of your thoughts on what type of pizza oven I should look at.  Ingredients and style suggestions would be great too!

Thanks!

-Back2good

[PizzaEquipmentGuy]

It really depends on the room you have, and how much pizze you think you'll sell. I specialize in refurbished pizza equipment. I have small lincoln 1301's that will produce about 15 pies an hour. Or you can go to the next size up which would be a 1116(gas) or 1132 (electric) these ovens will put out about 25 an hour. Give me a call at 704-629-0000 or 704-678-8668. You can also email me direct at: rsroufe@pesi.us