Never mix business with pleasure, selling authentic NY style pizza could be a disaster for my targeted market.
It seems a conveyor oven would be better suit to a retail business, a continuous flow pizzas. I envision 4 Blodgget stacked up. but it has been a long time since I was a commercial baker.
Concerning NYC, I think a deli may be more of a challenge. Last trip to Long Island we went to one of those special deli, the sandwiches were so good and unique.
Anyways, thanks for the reply..