We actually use Bakers Pride Deck Ovens for our pizza.
Sweet. Very sweet. That's a good reason to consider tossing the screens and baking directly on stone, which is one thing that can easily make your pizza stand out from all the chain pizza. I can give you a bunch of reasons why baking directly on stone may be a good idea, and Scott can probably give you even more.
Some things just occurred to me, which will be important to consider if you are seriously thinking about offering either deep dish or stuffed pizza:
- With each of these styles, every oven is more like 1/3 of an oven, because:
- It takes about 25 minutes to bake every deep dish pizza, rather than 4-10 minutes for most other styles.
- It takes at least 35 minutes to bake every stuffed pizza, rather than 4-10 minutes for most other styles.
- Most other styles can't (or shouldn't) be baked in the same oven as either deep dish or stuffed because both deep dish and stuffed pizza tend to bake at around 450 degrees.
- If/when demand increases, two ovens may not be able to meet production demands, especially if you offer at least one other pizza style, like NY style, which requires a much hotter oven (if done right). (Have you ever noticed when the Travel Channel or Food Network does segments about Malnati's that Malnati's has at least three stacks of ovens? If you hadn't already thought about it, now you know why they have at least three stacks.)
What this means is that if you get a 10-pie order and/or a sudden rush (which will happen regularly once you get this place working like it should be), a double stack of ovens (if they're both set at 450 degrees) may be completely unavailable for at least 15 minutes while you wait for the first 12-15 pizzas to bake. All you can do is wait (and make customers wait, too). This kind of situation almost always leads to a chain reaction of longer wait times for everyone, and consequently less customer satisfaction. (I suspect that's probably one of the things that killed Hollywood Pies. Read one page of their Yelp reviews sorted by oldest first
, then read one page of their Yelp reviews sorted by newest first
Considering these things, maybe it would be a good idea to test-market deep dish and/or stuffed by offering these styles occasionally as specials, rather than adding them to the menu full-time. That way you can find out how well they might sell if they were on the menu full-time, but you don't have to make a commitment.
I'd say if you have any plans to revamp the style of pizza you sell, you'd be best to start by offering NY style; especially considering the information you just shared with me (Bakers Pride, 650 degrees). First of all because with the style you're currently selling, it wouldn't be a huge change, which means the change probably wouldn't alienate existing customers. Also, if you do end up offering NY style, definitely don't use the screens (or any other kind of pan or disc).
Since you said "ovens," I'm guessing you have a stack of two.