I have a small cafe in Baltimore. About a year and a half ago I decided I wanted to make pizzas once a week to work out dough management and recipes for a pizzeria I am working on opening. Being in a small cafe, and not having the ability to add a hood system or 220v electric, I purchased a Nemco 6205 Countertop Oven from
http://www.webstaurantstore.com/nemco-6205-countertop-pizza-oven-120v/5916205.html.
The oven does what it says, in a low volume environment. It takes about an hour to come up to temperature, but if you have a medium volume operation, you'll want a 220v oven. I cook my pies in the Nemco, and finish off under a broiler in another countertop convection oven that I have (my cafe kitchen is really small). I make pizzas once a week, and begin selling at 11am and usually sell out of the 40 doughs by 2:30pm. The first 5-6 pies come out great. Good oven spring, nice color and a little char on the bottom.
During the rest of the week, we use the Nemco to cook pastries and chicken. In this capacity it works well also. Just remember, you're going to have to tailor your dough recipe to your oven. I found a NY Style recipe was best, but I needed to add a little extra sugar to speed up the browning.
I also make all of my toppings from scratch. Mozzarella, sauce, everything. This is why I only make them once a week!
