Rotating Brick Ovens: Opinions ?

Discussion in 'Ask The Dough Doctor/Tom Lehmann a Question' started by Luke, May 23, 2019.

  1. Luke

    Luke Member

    Joined:
    Mar 9, 2016
    Messages:
    48
    Likes Received:
    3
    Location:
    Australia
    Hi Folks,
    Wondering if anyone has any thoughts or experience using rotating brick ovens like the Marra Forni Rotator brick ovens ?
    Thinking about changing from our current thin crust sheeted conveyor based pizza style.
    We currently sell about 500 original, wholemeal spelt, or gluten free pizzas a week (delco) but think the upside/ceiling could be higher with a more Neapolitan style of pizza.
    Probably closer to the California Pizza Kitchen style so it can support a few more toppings than classic Neapolitan without too much sag.
    We would cook at a slightly lower temperature (5oodegrees) and for slightly longer than the 100%authentic neopolitan approach.
    Mainly interested in whether these types of ovens can handle rush hour volume for us e.g. 150 pizzas in 90 mins to 2 hrs.
    Looking for crispy cornicione’s that are fluffy on the inside with pizza base showing less sag than classic neapolitan so it can take a moderately higher amount of toppings.
    Unfortunately I have no experience with these ovens, but they look like they could handle the volume and require less cooking skill due to the rotation that can be set to a time.
    Appreciate any thoughts
     
  2. Mista Jay

    Mista Jay New Member

    Joined:
    Jan 18, 2018
    Messages:
    3
    Likes Received:
    0
    Location:
    Chicago
    I was just asking for a dough recipe for what is called a Pizza tonda romano. I had one in Vietnam and was one of the best pizzas I ever had. Not soggy like Neopolitan, but not a cracker crust. Funny thing is guy cooked them on a rotating pita bead oven for two minutes. [​IMG]

    Sent from my SM-N960U using Tapatalk