Hi, I am opening a pizzeria this spring and am looking at ovens. I would appreciate some feedback on ovens that have the heat source under each deck as compared to ovens that have two baking surfaces with one heat source under the bottom. I hope this question makes sense. Does anyone have a Peerless oven? Any other oven advice would be appreciated. I am doing NY style pizza and would like 8 - 16 inch pizzas capacity. Thanks from a Newbie!