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i only worked there for a few months while i was waiting for another resatrant to open. before my current profession, i was a cook/chef for about 11 years
Most pizza places cook their pizzas on conveyor belts as well. There's nothing wrong with the method. Applying X amount of heat for Y minutes is how cooking works. Their ovens just move.
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No I've had all kinds of pizza. Until you move out of a conventional oven, conveyor or not, into something like a brick oven the cooking implement itself is adding little to the pizza compared to the ingredients.
Originally Posted by dramaqueen View Post
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