I agree with everything you say about deck ovens. We have been using them since the early 1980's and I am the newer generation in my family and I look at the consistency and quality, and when the Poopoo hits the fan, its not there. I love using deck ovens, but i also dont like working 50 hours a week. I find its harder to train new workers on, it takes longer to cook the pizza (we run 550 and it takes about 8-10 minutes for a Large 16"). I am looking to switch for my store even though the franchise probably wont switch. couple questions for you noreason: 1. have you considered the dough recipe would have to change? (thats what i noticed from researching here. we use salt/sugar/flour/oil/water and yeast in our recipe. nothing else) 2. What is the biggest pizza you make? we do 18" NY Style but honestly where i am at, everyone does 16" and 18" are a pain to stretch for the NOOBS.