Marlon, you bought an oven without talking to me first? An oven I've never even heard of? And it can produce this? What are you doing to me here? You're not supposed to know more than I do
Seriously, though, I am hugely impressed by that oven purchase and overwhelmingly pleased that you're going pro. With the NY pies you've been making, those farmer's market shoppers won't know what hit them.
You got any specs on this bad boy? Wattage? Internal dimensions? Stone thickness? How well does it recover between bakes? Have you pushed the volume on it yet? What kind of volume are you projecting for the market?
Thank you, Scott! You still know way more than I do and I will definitely get your advice on some items I need help with soon! My main hurdle is trying to find a cost effective solution for the power supply since I got some complaints about excessive noise with the portable generator.
Internal Dimension - 24"x24"
Stone thickness - approx 1"
This oven is really designed for pizza in teglia/pizza al taglio since that was my original plan but I finally decided to go with this style and just add a special pizza al taglio on certain days to introduce it as well to customers. With regards to volume, I can make 10 pizzas by myself in 1 hr per deck. If I had another person opening the dough or manning the oven, I could easily produce way more. The heat recovery is very impressive. Sometimes, I don't even give it time to recover (if I can open and dress a pizza fast enough
) to prevent the stone from getting too hot without turning down the bottom temp. The most important thing is the top heating element needs to be running hot when you launch a pizza. I set it at 750F and the bottom element at 650F. I get a 3-3.5 mins bake time. I turn the pizza once sometimes twice then bring it close to the top element for 5-10 secs right before I pull it out of the oven to get an even bake on the rim.
I project between 250-400 slices depending on the size of the farmer's market for that day. I tried it before the holidays on a very small market (20 vendors only) for 4 hrs without any marketing or announcement that we will be selling pizza and I sold 150 slices. That was promising and I got some extremely good feedback.