Hey Guy's, thanks for getting back to me. I am financing a deal for my business partner and his pizzaiuoli. They both have a lot of experience. I am just trying to get my arms around and be able to understand better. However, I have personally made pizzas on a wood stone and a valeriani. I think we are leaning towards the valeriani. I have never used a ferrara oven. Any thoughts? I really want to make sure that we stay on budget and we can be able to get my red berkel for super thin prosciutto slicing. Any suggestions for a great mixer at a reasonable price? Any other thoughts would help. The concept is going to be in Central Pa near Penn State. Are there any good websites to refer to?
Please help me out!
Scott, there is really no way we can give you reliable advice on an oven. We donít know you, your partners, their passion, what will make them excited to go to work every day, your financial situation, what you want to create in terms of atmosphere, product, etc.
My $0.02 would be this, a Valoriani may be more than enough oven for you, or you may regret it every day. I doubt you would ever regret owning a Ferrara, Acunto, etc., but I have no way of knowing if you need that much oven.
Speaking for me personally - and this might not apply to your situation at all - if I owned a restaurant, I think I could probably make a perfectly good pie with a Valoriani, but there would not be a day that went by where I didnít wish I had a true Neapolitan oven. Thatís a formula for failure. Spending the extra money would be more than worth it to me to keep my passion alive.