I did not say "anything else will do". I said that a good pizza man will make the best with what he has to work with and will not make excuses about how the oven sucked, or the mixer "was the wrong kind".
Pizzaioli were making pizzed long before hobart, woodstone, forno napoletano, dlx, etc..
It's the man first, tools second.
Pizze baked in under a minute does not impress me much, I have done this myself to many times to count.
I do not wish to argue about roles in the pizzeria kitchen, you have already covered who makes dough, brings in the wood, tends the oven, barks at the street, feeds the dog, etc...I think you even specified how old each one was...
How can you talk about Vera Pizze Napoletana and ignore the "disciplinaire" at the same time? You claim to have amendments but cannot share them...Why? Maybe you don't want people to see because you think you can make$$
1000 pizze in a day is the record sales, (imagine that ring. your clients would kill for that kind of business). The norm is more like 700-900 depending on the day of the week. And this is with what I consider to be mostly second rate cooks. Imagine what we could do with real Pizzaioli. (serious)
I do not doubt that you have used and continue to have access to the best pizza ovens in the world. Sadly I haven't had the opportunity to use them. I have mostly just used woodstone and my friends little italian oven, (don't know who made it).
I do know that everday the woodstone produces, 500-1000 pizze, 12 loaves of durum bread, 5 large loaves of sourdough, 7 baguettes, assorted roasted meats and vegetables, polpetine al forno, roasted olives, eggplant parmesan, etc...Not bad considering who made it....
I have used the (top of the line?) woodstone that uses gas and infrared and all of that stuff...Just terrible, really f-ing bad. (serious)
The little woodburners I like though...
anyway, I once again, invite you to taste my pizze, heck you can come spend a day with me in my kitchen if you like.
Will you please PM me with the quotes and specs on your ovens, mixers, flours, and consultations?