Wondering if anyone has any thoughts or experience using rotating brick ovens like the Marra Forni Rotator brick ovens ?
Thinking about changing from our current thin crust sheeted conveyor based pizza style.
We currently sell about 500 original, wholemeal spelt, or gluten free pizzas a week (delco) but think the upside/ceiling could be higher with a more Neapolitan style of pizza.
Probably closer to the California Pizza Kitchen style so it can support a few more toppings than classic Neapolitan without too much sag.
We would cook at a slightly lower temperature (5oodegrees) and for slightly longer than the 100%authentic neopolitan approach.
Mainly interested in whether these types of ovens can handle rush hour volume for us e.g. 150 pizzas in 90 mins to 2 hrs.
Looking for crispy cornicione’s that are fluffy on the inside with pizza base showing less sag than classic neapolitan so it can take a moderately higher amount of toppings.
Unfortunately I have no experience with these ovens, but they look like they could handle the volume and require less cooking skill due to the rotation that can be set to a time.
Appreciate any thoughts
I was just asking for a dough recipe for what is called a Pizza tonda romano. I had one in Vietnam and was one of the best pizzas I ever had. Not soggy like Neopolitan, but not a cracker crust. Funny thing is guy cooked them on a rotating pita bead oven for two minutes. https://uploads.tapatalk-cdn.com/20190809/22c0a1ec91e6f397a3b9858f729a68e6.jpg
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