Recent content by Susan

You might do some research on smaller mills in your region. You can buy a pallet of flour and have it delivered freight. I am a bread baker and use organic flour which is unbleached, unbromated, but the cost is certainly higher.

Thanks. I just looked at a Vulcan Hustler. It is bigger than I thought I wanted, 6X4 foot outer dimensions, double deck. It is in good shape for what must be a pretty old model.

I’d love to try it. OK, maybe I just have a bias against the conveyors because I have never had a great pizza experience from a restaurant that uses them. Granted, there are many different tastes and preferences of pizza around the country.

I just don’t think a conveyor oven will give me the taste and texture I’m looking for. I’m doing a thin crust style, pretty high water content in the dough. Thank you though for the response.

Thanks for your reply. I am concerned about keeping up with orders when it’s busy.

Hi, I am opening a pizzeria this spring and am looking at ovens. I would appreciate some feedback on ovens that have the heat source under each deck as compared to ovens that have two baking surfaces with one heat source under the bottom. I hope this question makes sense. Does anyone have a...