We're in ct.......we are signing on the dotted line for a 4rth store near a huge mall in manchester ct. We will be looking for 2 or 3 double stacks. If i find any original headstones, i will slide as many as you need to the side......and it keeps getting harder and harder, but any extra are yours if you want.
We run at 550 (like 85% of ct brick oven pizza). When service is really b slapping us, we up it ti 575, just to keep the temp at around 550 . A decent Friday night, 5-9, we will do around 250to300 pies....that's a lot of opening and closing of the door. Maybe the cooks aren't bringing the dough balls to room temp, meaning they are colder going in, lots of sweeping out ovens.......the temp, even in these can drop.
One of the big things we've noticed about 1000s is that the oven guy doesn't have to spin the pizza anywhere NEAR as much as other ovens...this point is HUGE.......cause making an evenly cooked pie , one at a time, and making an evenly cooked pie when you are babysitting around 16 to 24 pies at once, plus flatbreads, onion tarts, calzones, slices and what ever else u got...well, it's nice not to have to turn as much.
But, honestly, if we come across any asbestos stones, i will DEFINATELY keep one for you......maybe I can tempt a hoe to recipe for the bread you claim is so easy to make.