Need some oven direction.

[Park.Pizza]

For what started as a small hobby making pizza in peoples homes for their parties, is now growing out of control. I usually use their ovens with my stones. And that worked out well. But the speed of the quantity was slow due to oven temps and heat recycling. The more I opened the oven the slower the process. I hope you know what I mean.

Anyway I'm looking for help finding the right oven. I would like it to be portable and operate of off propane.  I looked at the Bakers Pride G61 because it's a double deck oven and a great size for catering. But it only goes up to 400° and is designed for par-baked or thin. I make NY style pizza's, and I need a little more temp.
to cook them a little faster.

So if you have any directions or know where I can look in the forum. I'd appreciate it.

Thanks,
Tim

[David]

Not for me, but it may suit your needs?

http://www.kalamazoogourmet.com/pizza_oven.php

[mivler]

Thanks for finding that. This is probably easier than installing a marsal pizza oven into my kitchen.

[Park.Pizza]

Dave,

I had a look at that also. It would be impressive to have that on a portable cart. But $4K. Ouch!

Thanks for the info

cheers,
Tim

[Bubba Kuhn]

Here is a bakers pride counter top gas oven that is a high temp rated oven from 300 to 650 degrees.


http://www.bakerspride.com/specs/GP.pdf

Ever get your dough problem straightened out?