I own a family run Italian restaurant in Central London, and we are looking at branching out to open a pizzeria next door. Unfortunately we cannot use a wood oven, as the landlord of the building will not give consent for a separate flue. If we use gas, then we can connect it to our current extractor duct so no worries for ventilation. IMHO I like the theatre of having a pizzaiolo and oven in front of the guests, so would rather go gas then electric deck , but I'm happy to listen to other peoples opinions
After hours of research, our choices for gas brick ovens appear to be either Italian/British commercial (Pavesi/Valoriani/Stonebake Ovens etc) Or Italian/British Handmade (Stefano Ferrara/Wood Ovens uk/Acunto/Getting someone to copy a Napoli style). This week I start eating at all the pizzarias in the UK with these ovens, but if any one owns any of the above and could offer their 2 cents on product, pizza and build quality that would be a fantastic help!
Our goal is to produce the best possible product on a consistent daily basis ( So not necessarily
Napolitan Style). This is a commercial venture so also there are other things to consider, i.e.- how much space is needed, whether the manufacturer offers a guarantee and whether my clients will appreciate the effort/product.
Thanks guys, and best wishes for 2014!