Quote:
Originally Posted by Russic
Can't say I've ever tasted a difference. It's technically the same elements as an oven isn't it?
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Not even close. Normal pizza ovens have a stone "floor" that the pizzas sit on, and the heat radiates from those stones. Conveyor ovens have a metal conveyor and the heat blows from all directions.
It's like comparing how comfortable you feel in a house with electric baseboard heat compared to one that uses forced air.
When I worked making pizzas we were in the process of coverting over to the new ovens, and all the staff insisted that their pies get cooked in the stone oven.