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.