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This is exactly what I am hoping to hear.I used to always to this before and always seemed to work fine. Derek

I remember reading awhile back that rolling out the dough,saucing and cheesing, then putting back into the cooler is bad if for more then 30 mins or so.The reason was that the moisture in the sauce would react with the dough and would make it bad/not how it normally would be. is this a true...

Re: Why would you use screens in a deck oven instead of pans yeah I noticed that the pans were way more $$$ when I was looking at ordering them.Wouldn’t it bake the bottom faster though as half of it is exposed due to the holes? I’ve always used pans so I know no other. Derek

Re: Why would you use screens in a deck oven instead of pans Thanks for posting but they don’t seem to answer my ?.I use to make up pies ahead as well but did it with my pans.Why would that stop you from making them up ahead.I stretched the dough out put it on the pan, sauced and cheesed and...

Just wondering why peopl use them on decks. Derek

Anonymous: Are you sure about that? They offered it to me for 8300 a few weeks back Derek

I’ve bid on this oven 3 different times now.Should’ve bought it when they offered it to me for 8,300.This time it went for 11,200.Someone upstairs must be telling me something. D

Most pizzerias in WNY use a large bucket.Add medium and if you want hot add franks and mild add butter or substitute.Give them a good shake. D

Patriot'sPizza: I agree, really no reason to get it unless you are going to enter in Wing competitions. D

Anonymous: Made me laugh right there D

Rob: Where are you at in Buffalo? Derek

gusto: OMG I think I would cry.I remember having sub $100 days.85 was the lowest if I remember.Even Then my rent was only 600mo and included all utilities and I worked there by myself so overhead was very low. I figure with the new place I need about 2500 a week to break even or average 300 a...

struggle99: As I stated up in #4, I will be delivering to a GM plant nearby.They go on Lunch 10:55 so orders must be there by 10:45.Hopefully being employed there myself,People will order more from one of their own.There are approx 2,000 people there and about 1,300 That eat lunch at around...

What is the total warm up time on one of these from say 80-425? Thanks derek

Wow great advice and quick.You better send tyson a free pizza 😃 . Tha’s what we are all here for tho. Derek

For those of you that open a lunchtime, What do you do about the Deck and warmin it up? Do you leave it at 200’ overnight?I will get there at 930 and be open at 10.Obviously I probably won’t have a pizza in the oven until 10:15 so that will be 45 mins.Is that enough to get from 200 to 450 in...

Why did you choose the Blodgetts over the BP’s?Also were your ovens new?11,500 seems like a greta price delivered if they are new. Thanks Derek

Think I’m going to use Decks as I will be there most of the time for the next year or so so I can control the quality which is why I originally was going to go with The LI 1450’s.My ?'s are as follows 1)Which models to consider?Seems like Bp or Blodgett or most popular. 2)I will have a 16"...

If you can Buy it I say do it 200%.At least you will be paying yourselves rent and not her and building equity.LOL if you get reallly desparate for money just don’t pay your property taxes for a cpl years.It takes at least 3 to foreclose for that reason<(absolute final option)See if she will...

I would be delivering them to them as needed.I will be open from 10 am until 1:30am during the week. So they will always be fresh.They won’t be cooking them there.I am about 2 mins from them so they call and 10 mins later I drive them down a pie. The few things I need to figure out are– How do...