Originally posted by Theedge
One of my local favorites just switched to one that has several levels that spin round and round. They can put out a lot more pies and they taste the same to me.
They sure do! (Putting out more pizzas). But as I've mentioned in previous threads, seems anyone with a conveyer system is more for production then quality. This is just my personal observations and opinions.. Humble at that..
But with a brick oven, that brick gets good and seasoned with usage. (Flavor of the crust will reflect this statement). The conveyers have a screen like belt that just rotates over and under a heat source.. Be nice if some folk would do their own survey and report back.. I'm putting my $$ on the brick ovens though... And like Theedge mentioned, maybe I'm old fashioned also, but with age comes eating many a pizza!