DD Support Board and Research Team

[elbiatcho1]

That's the trick with the oven we had.
Each level of the oven had a different temperature.
The top levels would cook the pizza fairly quickly and then one would bring the pizza down to a lower level to "finish the crust".

Thick crust/deep dish pies would sit on a lower level for a slow even bake.

It was a unique space saving oven but very laborious, unlike those horrible conveyor belt ovens.

NOT authentic pizza (a chain) but everything was fresh.
Please note that this was 20+ years ago just around the time gourmet (California) pizzas were gaining massive popularity yet authentic pizza was fairly unknown.

How popular was the restaurant? Occasionally 2-3 hr wait times for inside and delivery. Nuts!