Scott - got a pizza ? for ya now...If you were to open a shop, and had to choose between gas fired or electric and or stone surface or metal, what would you do? I really want gas fired and stone. But, looking for used reliable equipment to get started. I just don't want to compromise the crust, NY style. I will also want to do Chicago. Also, would you go for a 60qt hobart if you figured minimum of 300 pies from a Friday nite thru Sunday? I am really going to do this...I want out of the corp world.
Any advise you can give me is very very much appreciated.