Maybe I’m not paying attention, but I rarely hear of these when deck pizza ovens are discussed. Saw those pies from Pizzeria Beddia (posted over on Slice yesterday) and they look awesome! Now, I know the oven is a big part of the equation, but by no means all of it.
1st question- Can anyone chime in on them?
I know they seem to be way more expensive than Marsal and Blodgetts (close to 2x!).
Pizzeria Beddia is making pies that look like the ones I would like to some day (reminiscent of old school New York/New Haven coal fired), with DiFara and Apizza Scholls being 2 of the deck versions I most admire- 1 gas and 1 electric.
2nd question-What deck ovens (Manufacturer/Models) would be most suitable for this style in your opinion.
Thanks for any feedback all!