pjcampbell
New member
Most of the shops I am familiar with here in NJ are 1 pizza maker, double gas deck oven shops and this is also the sort of setup I’d be looking at.
Does a reasonable assessment sound like roughly 40 large pizzas per hour (I am going not by oven capacity here, but on 1.5 minutes to prepare each pizza to go in the oven)? Then a good Friday night might be 120 pies with 3 very busy hours?
Does a reasonable assessment sound like roughly 40 large pizzas per hour (I am going not by oven capacity here, but on 1.5 minutes to prepare each pizza to go in the oven)? Then a good Friday night might be 120 pies with 3 very busy hours?
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