I am looking for some advice with respect to countertop ovens. Some of these ovens state "Not recommended for fresh dough". Can anyone who has one of these ovens please comment. Is this the case for most of these type of ovens? Guess I don't understand why if the oven reaches 650 degrees, has a stone, and is seemingly well insulated. I make NY Style. Thin crust.
The other questions relates to the electrical information & suitability. I plan on using the oven outdoors protected by a BBQ island kitchen (below a granite countertop). First of all, is this safe? or is the oven going to require a fair amount of clearance and really good ventilation?
Lastly, I know that with home use I need to have a phase I setup, but what voltage and watt power should I be looking for? Probably use it for parties, making thin crust pies. Will make anywhere from 5 to 20 pies. Does the power relate to recovery time?
I am looking at two ovens, the Bakers-Pride P-22S and the Cecilware P-20. Would these ovens work for me or any suggestions?