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In the past few days, we’ve been having a problem with excess water on the top of cooked pizzas. We haven’t changed any recipes, any ingredients and always use the same suppliers. The only thing we can think of is that we just got a shipment of cheese. We use Krohn 2% cheese out of Wisconsin...

How hard is it to add bricks to an oven? We just purchased our second location, which has deck ovens. They work fine except for one problem, no bricks/stones! So if we get busy, everything cooks slower and slower. They lose heat so quickly. Taste wise, “Bricking” the pizza on the metal just...