Search results

That would be wonderful. I could make a coupe small batches of dough and bake a few pizzas in each to see how they turn out… perhaps 2 with more or less hydration and swap back and forth between the dough/ovens… I have no idea where I could do something like that though… I would assume since...

After a lot more research and even calling around to different pizzerias and speaking with the kitchen managers and owners to see how they liked their ovens, I think we are going to go with a Marsal MB-42 or MB-60 over the BPY600 or any other oven. Plenty of BTU for recovery, capable of...

Thanks Tom. I appreciate the additional info and advise.

After a bunch of research online, I can completely understand. I agree, stick to a nice strong, slow and steady Planetary 🙂 Thanks again.

Thanks for the replies. I did read several replies from the search results. Thanks. It’s a consideration.

Were gearing up to buy a mixer and were just looking at your typical planetary mixers as I have several years experience with a Hobart H600 along with its cheese grating attachment. Just wondering if anyone is using a VCM such as a Hobart 450? More curious than anything… as it would seem to be...

Yeah! How was it!?

Thanks for the reply and input PJ. I think, short of a WFBO, I’m gonna stick to the Y600 most likely. We’ll see 🙂

Yep I notices those specs. The 102k BTUH on the Zesto 215SS versus the 120k BTUH Y600 seems to be fairly comparable (when compared to a Blodgett 961P @ 50k BTUH) but then the Marsal SD660 ovens are also 120k BTUH and weigh 1400 lbs but then we get back to the economical points… but yeah the...

I make a small batch of 100% whole wheat dough using Bob’s Red Mill Organic or King Arthur Whole Wheat flour. I’ve made a whole 5lb bag which makes fifteen to eighteen dough balls for 9-11" pizzas (I prefer around 9oz doughs for 10" crusts). Here is my recipe based on one pound of flour which...

George Mills: My gut tells me to stick to the Y600 but it’s worth it to look into options. I’ve read dozens and dozens of your replies on here and I value your opinion. Thank you 🙂 I’m still interested in some feedback on the ZESTO ovens but I do know my way around a Y600 so I’m not too stuck...

Hello everyone… I’m new here and this is my first post. Tons of great info in here but after several searches for info on Zesto deck ovens (specifically a 215-SS), I’ve had no luck. We’re opening a small pizzeria tavern and will be preparing handmade pizza in a somewhat of a Neapolitan style…...