Even if you are able to find a suitable flour to use, eventually you are going to have to decide what kind of pizza you want to make, both as a hobby in your home and in any commercial setting that you decide upon. Also, you are going to have to decide what kind of oven you want to use in a commercial setting. And even if you are able to come up with a dough in a home setting that you like and performs well, it isn’t automatic that you will be able to use the same dough, and the same preparation and management procedures, in a commercial setting. I have read numerous reports where doughs that were prepared for use in a home oven did not produce the same results when baked in a commercial setting with a commercial oven. And, conversely, doughs intended for a commercial oven did not produce the same results in a home oven. Often, the differences were very dramatic.
In the U.S., we are blessed with many choices for commercial ovens. In the past, different pizza styles were pretty much dedicated to certain styles of oven, both deck ovens and conveyor ovens. But, over the years, a lot of overlap has developed as to the types and styles of pizzas that can be made with both types of ovens.
Starting first with deck ovens, traditionally such ovens are used to make thin crust pizzas such as the New York and New Jersey (NY/NJ) styles and some other thin crust pizzas such as the Chicago and Midwestern thin style and cracker styles. While the cracker styles are able to handle a lot of toppings, because of their rigid crusts, the softer crust style pizzas, such as the NY/NJ styles, use few toppings. Otherwise, the toppings can slide off of the pizzas when eaten. Also, problems can arise if the toppings have a high water content, such as vegetables, or if too many such toppings are used. The water released by these toppings during baking can lead to what is sometimes called “swamp” pizza because of all of the water released onto the pizza, usually at the center. The crust may appear done, but the toppings can be only partially cooked, and wet, and parts of the dough can appear to be underbaked or even raw.
In terms of operating procedures, the NY/NJ and other soft crust pizzas are typically assembled and dressed on wooden peels and loaded onto a stone or metal surface. The dough balls are opened and formed into skins by hand. Typical pizza sizes range from about 14” to 20”, with 18” being quite common, especially for pizzas sold by the slice. In some cases, screens or disks are used in the deck ovens, either to control the bottom crust browning or because it is easier to train workers to form and dress the pizzas on the screens rather than on peels and load them into the oven. In the case of pizzas with firmer and cracker type crusts, the skins are typically formed using rollers and sheeters before using to make pizzas.
I would say that most of the deck ovens in use today tend to be by independents with one or a small number of units.
It is also possible to use deck ovens to make pan style pizzas. This has always been the case. The types of pizzas that can be baked in pans in a deck oven can include deep-dish pizzas and round or square/rectangular medium-thick crust pizzas. These include the Pizza Hut pan and personal style pizzas, Detroit-style pizzas, Greek-style pizzas, and Sicilian/Grandma style pizzas. Since pans are used, the pizzas in most cases can tolerate a lot of toppings. Also, it is common for many of these styles of pizzas to use a fair amount of fat (solid or oil) to the bottoms of the pans in order to create a crispy “fried” bottom crust.
Conveyor ovens use mostly screens and disks. Conveyor ovens have taken considerable market share from deck ovens. In fact, just about all of the major pizza chains, and even some smaller regional chains, that started out with deck ovens have gone to conveyor ovens, in some cases exclusively or almost so. These include Pizza Hut, Domino’s, Papa John’s, some small regional chains such as Home Run Inn (a small Chicago-area chain), Buddy’s (a small Detroit-area chain) and even some Chicago-area pizzerias that specialize in the deep-dish style. There have been few holdouts among the majors. For example, Sbarro’s, which has almost 1000 stores in about 30 countries, including three stores in Panama, still uses deck ovens. Papa Gino’s, a 160+ store chain in the Northeast U.S., and Mellow Mushroom, a chain with over 100 stores, also use deck ovens. One chain, Jet’s, which features a popular rectangular pan pizza, never used a deck oven. It started with conveyor ovens.
The most popular conveyor style pizza is perhaps the American style of pizzas. These pizzas typically feature thicker crusts, a fair amount of sugar and oil, and the capability of using many toppings. Some of the best examples of this style include Papa John’s, Domino’s, Pizza Hut, and Little Caesars. Deck ovens are not good choices for these types of pizzas because of the high sugar content of the doughs that can result in prematurely browned or even burned bottom crusts if baked in a deck oven. This is not a problem with NY/NJ and similar style pizzas because the doughs contain little or no sugar. Conveyor ovens also tend to do a better job with pizzas that have a lot of toppings with high water contents, because of the way that heat is directed over the pizzas during baking.
With the proper finger settings and other adjustments, conveyor ovens can also be used to make pan style pizzas, including the many pan style pizzas mentioned above.
As you can see, there is a lot of overlap between deck ovens and conveyor ovens. I realize that a lot of the names mentioned above may not mean much to you where you are in Panama but I wanted you to see some actual examples of how deck and conveyor ovens can, and are being, used.
I also went back and read all of the questions you raised in your posts. If the flour you now plan to use is the proper flour for your purposes, and provided that you use the right hydration value and the right amount of yeast for the fermentation period you plan to use, I believe that a lot of your questions, including those relating to dough presses, will fall by the wayside. If you can now identify what kind of pizza you want to test in your home setting, and how you would like to make and bake the pizzas, and also specify the size of the pizzas, maybe I can give you some suggestions as to ingredient quantities and other aspects.