Author Topic: Commercial Deck Oven... Any Difference in Prep?  (Read 1492 times)

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Offline uncle potsy

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Commercial Deck Oven... Any Difference in Prep?
« on: December 21, 2006, 10:52:11 AM »
I am looking to add some different types of pies to our menu. I would love to add this style but I have noticed that most of the cracker crust cooking descibed in these threads is done in a home oven. We have a BP convection flow oven in the restaurant so I am wondering if we can still use the cutter pans directly on the deck and also if there is an adjustment to the recipe for our type of oven. Thanks in advance for the help.


 

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