First post here, thanks for the input ahead of time! We have a SMALL pizzeria that cranks out pies. We started out with 1 bakers pride P44, and are now up to 3 P44S. We’ve been at this for 7 years and have never tried anything else.
We LOVE the way that they cook, but are having a lot of trouble keeping up. The ovens are what are slowing us down. I know there will be a difference cooking the pies, but has anyone had success switching from a brick lined oven to a conveyor for speed’s sake?
We usually cook at 550-600 degrees, and want to keep it consistent. Our pies are usually a bit more well done than most, and we use a wetter dough than most.
THANKS a ton in advance…any input would be greatly appreciated!