How do commercial ovens keep up
How does a commercial oven keep up with customers?
Just started using my oven and would like to do a farmers market but not sure how to keep up if there is a long lineup.
Do you make it on wooden peels? if so how many would you need?
Can the dough be pre rolled? or rolled and topped in advance?
Is there a better way than making it on a peel?
Is there any kind of a book that would help? I have bought a few wood fired pizza oven books but no info on how to operate it commercially.
Re: How do commercial ovens keep up
Neil, alot of how the oven will perform depends on the oven itself...what it is designed for. Tell us more about this oven; size, thickness of dome/floor/ fuel...what temp does it like, your experience level, etc. The oven will tend towards a favorite temp it will operate at. You then must build a pizza to "fit" the oven's personality, (or you will be fighting each other). High temps, (800 and up) thinner pizza, faster bake times..lower temps (800 down to 600) you can do big fat American "extra everything" pizza and longer bake times. On it's worst day, a WFO (run right) will put out more pizza than a deck oven or worst yet...(eeeekk!) a conveyor oven.
Trying to learn what I can about flours, fermentation and flames...
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