The Oven Choices That Shape Your Pizza Operation

Powered By ThrivePOS - Pizza Driven Point of Sale In this episode, George Clark from Pizza Solution/Restaurant Outfitters breaks down the oven decisions every pizzeria struggles with. You get a clear look at electric decks, gas decks, conveyors, and wood fire options. George explains why so many high-volume shops are switching to electric, what operators miss when comparing ovens, and how to match your equipment to your dough, your workflow, and your goals. You learn how oven choice affects consistency, labor, bake time, recovery, and long-term maintenance. George also shares real examples from shops across the country, the rise of electric technology, and what to avoid when upgrading your setup. If you want a better bake, faster production, or a smarter equipment strategy before your next expansion, this conversation will help you make the right call. George Clark Cell: 859-404-8089 Email: george@pizzasolution.com Learn More By Visiting ThrivePOS.com/PizzaKing Starting a Podcast? Try Riverside free Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Want to connect? Send me an email to info@tyrellreed.com