Hi! I’m preparing to open a NY style pizzeria mid next year and am doing some preliminary equipment research.
Up to this point I was convinced I would need a 2-3 deck (3 trays per deck) gas oven with a stone floor, but after recently hearing about and visiting Best Pizza’s website (http://www.best.piz.za.com/) -where I immediately noticed that they use a brick oven- I started wondering if a clay or brick oven could work for me too?
My main reason for even taking this into consideration is that making a deck oven locally would cost me $3k+, importing one would also cost me $3k+ (insane import tariffs), but making a clay oven locally will only set me back $500 - $1k. Since this is my first swing at the restaurant game, I want to avoid excess upfront investment where a viable alternative exists, but is a clay oven actually viable?
Considering NY-style pizza’s longer cook and size (when compared to neopolitan), a couple of questions come to mind:
Some bacground info: I plan on opening a 20-person-capacity NY style (slice) pizzeria in South America (oh and it’s a hot/humid city at sea-level if that helps). Additionally, I also plan on selling Sicilian style slices, so an oven that can handle both types of pizza styles would be ideal.
I would appreciate any advice/input on this!
Thanks!
Ignacio
Up to this point I was convinced I would need a 2-3 deck (3 trays per deck) gas oven with a stone floor, but after recently hearing about and visiting Best Pizza’s website (http://www.best.piz.za.com/) -where I immediately noticed that they use a brick oven- I started wondering if a clay or brick oven could work for me too?
My main reason for even taking this into consideration is that making a deck oven locally would cost me $3k+, importing one would also cost me $3k+ (insane import tariffs), but making a clay oven locally will only set me back $500 - $1k. Since this is my first swing at the restaurant game, I want to avoid excess upfront investment where a viable alternative exists, but is a clay oven actually viable?
Considering NY-style pizza’s longer cook and size (when compared to neopolitan), a couple of questions come to mind:
[]Will it be possible to handle peak hours with a clay oven’s limited space and access?
[]Will the floor maintain it’s heat in peak hours?- Will it just be too much of a hastle and make more sense to make the extra $2k investment in a deck oven?
Some bacground info: I plan on opening a 20-person-capacity NY style (slice) pizzeria in South America (oh and it’s a hot/humid city at sea-level if that helps). Additionally, I also plan on selling Sicilian style slices, so an oven that can handle both types of pizza styles would be ideal.
I would appreciate any advice/input on this!
Thanks!
Ignacio
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