Hi, my name is Naude' (pronounced Nodea) and I live in Mobile, Al. I own a bar called The Haberdasher and we specialize in prohibition style cocktails and also craft style draught beer. I'm thinking of expanding and opening a pizza kitchen in the back. I'm fortunate that most of my staff has worked at one of our local pizzerias. I am currently researching different ovens and would like some suggestions from you guys. Most of the pizzerias around here use frozen dough and the regular old drawer type ovens. I would like to offer something more unique like freshly made dough and pizzas made in a brick style oven, but I'm not sure that I want the headache of dealing with a straight up wood burning oven. I'm interested in a gas option like the ones from Marsal or Belforno. Any advice would be greatly appreciated.
Thank you very much.