TexasRookie
Member
I have had one pizza restaurant for over 16 years now, where we use a conveyor oven, and I am opening a new concept with deck ovens. Since we are starting with a clean slate and a new brand, I wanted to ask the experts here for your opinions on pizza sizes. In my original shop, we started with way too many options and are now down to three sizes. In the new shop, I would like to just offer two. I am pretty sure I want one to be the 14", but I don't know if the XL should be an 18" or 20" pizza. We will be baking on Marsal Deck Ovens (SD-1060s). We will offer slices in limited options, so they will be made from whatever the larger size ultimately becomes. We are in a larger metro city in the middle of the suburbs and are targeting middle to upper-income families.
I think the 20" would lend itself to better slices, but I worry about them clogging up the ovens on a Friday night. I want to make sure we are operationally efficient, but the product needs to be great.
Which size would you make your big pies 18" or 20"?
I think the 20" would lend itself to better slices, but I worry about them clogging up the ovens on a Friday night. I want to make sure we are operationally efficient, but the product needs to be great.
Which size would you make your big pies 18" or 20"?