Selling pizza by the slice

[rps50]

Opening a pizzeria next year selling Sicilian style pizza by the slice. We will be displaying the cooked pizza & warming to order. Do you bake completely & then re-heat to order or bake to ~90% & finish to order?

[The Dough Doctor]

rps50;
Are you planning to use a par-baked crust or are you planning to make your pizzas using raw dough? What can you tell us about the oven that you are planning to use? If you are not planning to use one, are you averse to using an air impingement oven? The reason why I ask this is because when properly set-up that reign supreme at making slices. If you you will be a heat-n'-eat much like Sobrarro's.
Tom Lehmann/The Dough Doctor

[rps50]

rps50;
Are you planning to use a par-baked crust or are you planning to make your pizzas using raw dough? What can you tell us about the oven that you are planning to use? If you are not planning to use one, are you averse to using an air impingement oven? The reason why I ask this is because when properly set-up that reign supreme at making slices. If you you will be a heat-n'-eat much like Sobrarro's.
Tom Lehmann/The Dough Doctor

Tom,

Thanks for the followup. Yes, my plan is to par-bake the crust. Will also be doing Detroit style pizza. I was going to go with a BP gas deck oven. What makes an air impingement oven better for this type of operation? From what I've read online, faster cook times?

[The Dough Doctor]

No, air impingement ovens are MUCH BETTER for a slice operation as the airflow can be directed more at the top of the pizza with less to the bottom. While regular pizzas are baked from the bottom up, par-baked slices are cooked from the top down. If you P.M. me your e-mail address I'll be glad to send you some pics of a top notch slice operation employing this method.
Tom Lehmann/The Dough Doctor