Author Topic: Pizza by the slice  (Read 2173 times)

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Offline back2good

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Pizza by the slice
« on: November 07, 2005, 04:24:07 PM »
I am opening a sports bar and I am going to serve pizza as the primary menu item.  I am new to the pizza world so I wonder if you would share some of your thoughts on what type of pizza oven I should look at.  Ingredients and style suggestions would be great too!



Offline PizzaEquipmentGuy

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Re: Pizza by the slice
« Reply #1 on: November 08, 2005, 08:52:41 AM »
It really depends on the room you have, and how much pizze you think you'll sell. I specialize in refurbished pizza equipment. I have small lincoln 1301's that will produce about 15 pies an hour. Or you can go to the next size up which would be a 1116(gas) or 1132 (electric) these ovens will put out about 25 an hour. Give me a call at 704-629-0000 or 704-678-8668. You can also email me direct at: [email protected]
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