I’ve run my pizzeria in downtown Boston for seven years. We have been known for our thin crust pizzas that I have always prepared in Blodgett deck ovens. Now, we have lost our lease and are looking for a new location.
I found an ideal location that has excellent foot traffic and is close to our old location. However, many of the old Boston buildings do not have gas lines, and do not allow gas to be brought in. That means my only choice in this space would be electric cooking. My question is, can I achieve the same thin crust results with an electric oven as I can with gas?
Thanks for your input!