Kelly, will you be running your ovens at different temps or did you get 2 simply for volume/quick service?
Mostly for volume/quick service, especially when considering the size of the joint and take-out together could put on a heavy load. But also for flexibility.
I would imagine there may be some nights (Tues in particular) where one oven may potentially be able to handle the regular, round pies.
This would be especially true, over time, as we get better at handling multiple pizzas and are able to competently increase the workload in any given oven. This would allow for the potential to operate the second oven at a lower temperature (600s) for square/sicilian pizzas. We'll have to wait and see if there are any slow nights and also take into account any increasing demand for square pies, once they are offered. It's nice to have some flexibility by having two ovens.
As an aside, this flexibility will come in nicely as I plan to eventually resurrect an annual, Pieman's Craft type event here in Baltimore. I don't pretend to be anywhere near the likes of Mangieri and Polombino during the previous Pieman's Craft events at the old UPN EV space, but I love the idea of that event. Being able to have a high temperature and a lower temperature oven would allow for nearly all of the better pizza owners and/or makers in Baltimore to be able to assemble in our space and cook their style of pizzas at the event. It would really be a tour de force of the best of Baltimore pizza all under one roof and a great opportunity to thank those pizzeria owners that I have admired and have helped me over the years....and more importantly provide a great event for pizza enthusiasts in the area.
But that's putting the horse well before the wagon and there are a lot of more important things to worry about right now. But such events, as well as using the latent heat after service for breads, long roasting peppers, tomatoes, etc. are things I will definitely tinker with at some point down the line.