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Tom… I was hoping to find a link for the SNL video you talked about 🙂 Unless you were referring to the SNL nature of the video in the original post, lol.

Link? Link? 🙂

I think that has to be tempered to your market as well. I could spend $100K and buy the very best equipment around, but in a small town like we are in, there are only so many dollars to go around. I would suggest buy the best you can, but don’t overbuy for your market.

They forgot the ones that have a bunch of tacos or fish fillets along the edge… I guess their pizzas leave so much to be desired they feel the need to over compensate. Now Pepsi can just combine Pizza Hut, Kentucky Fried Chicken and Long John Silvers into one store!

Daisy, given all that has happened to this point, I think you are doing the right thing. I would do the same.

Thanks for opening my eyes a bit. I figured there were probably some specialized oven types, but I didn’t think they were much used in a typical commercial pizza place. I also know what a “traditional” brick oven is, but always thought that in your typical pizza restaurant, a deck oven was...

pizza_garden: Is there a brick oven that isn’t a deck oven? Is there a deck oven that isn’t lined with brick or some other ceramic pad? Seriously…I would really like to know as I am only aware of brick deck ovens or conveyor ovens being used for commercial pizza making.

I agree…hate that when they want all that personal information just to make a cash purchase. It’s bad enough the FBI wants to (or is already?) tracking all of our credit card purchases.

Ok, who posted other and didn’t elaborate? 😛 So what, do you use a microwave? Hehehe, just jokin’

Well, at some point, you are going to have to talk to her to go over your policy. I suggest doing it as gently as possible, but with some people, that simply won’t be enough and you may have to eventually lay down the law. I’m not sure what state you are in, but in Washington, I could cite...

I hope it works out for you. There is way to much to worry about these days without having to deal with CC Fraud. We had our first no show (in over a year of business) the other day. It was a call in order and he was going to pay when he came in. After waiting an hour after we closed, we gave...

Just a quick query as to what type of oven the folks here use as their PRIMARY pizza oven. I am very curious as we have always used brick ovens.

Thanks George and Royce. I think Royce is right on there. If they have been around for so long and no one here really knows about them or has used them, then that tells me something. It says…Bakers Pride 🙂 Thanks 🙂

Thanks Tom, I’ll contact him.

On the flip side to Pizzamancers point of view, you can be very successful using a deck oven from the start. It isn’t rocket science, and both my son and myself learned how to do it without any outside or additional training from the “experts”, last year, when we opened. And I have never cooked...

I am sure Pizzamancer didn’t mean to come off rude. I think his intention is to just make sure people are aware of what they are getting themselves into. It is far less painful (and expensive) to learn the hard lessons up front than to do it down the road 🙂 I’ve been reading and posting on the...

Rocco: Does Marshall’s even make deck ovens? I went to their website and only saw conveyor ovens. For us that’s a non-starter. We pride ourselves on being a brick oven place and heavily promote that aspect of our business.

I have have been looking at new Bakers Pride ovens all along and really like them. Then tonight, I ran into a GrindMaster from Cecilware. They look identical, aside from the different labels and control faceplate. They have the same specs, same size decks, etc. Anyone know if these are made by...

I have a couple of old Lang electric deck ovens I swear AT almost every single day. They’re 20+ years old and they don’t even make spare parts for it anymore, lol. I am going to replace them sometime soon and when I do, I will be doing it with Baker’s Pride P44S ovens.

Thanks Nick. What you’re saying makes sense and I am going to go with the synthetic deck. Not only is it cheaper, but there is more height in the chamber to bake items like sandwich rolls.