Coming from a kiln building background, this conveyor with the stone plates is beautiful , glad to see people are coming up with these simple solutions to make great products 🤠
Peter here from Fiero Group - to address some of the comments, we are trying to help the smaller to midsize pizza store operators achieve better consistency at sustainable labor/overhead cost without sacrificing quality. The vision for this is that the operator's pizza maintains its own identity and flavor/texture profile while retaining the ability to compete with the big chains in the current market, a lot of operators are going to be put into a tough position - we want to give them a fighting chance.
@@FieroGroup I'll be curious to see how market fit goes. I'd see two things...a franchise to adopt a better conveyor to get improved quality at their low prices. Or, you got existing better quality at a family joint with homemade dough. Is there an anything else that survives? We'll see!
I agree that cost is a huge issue and I support small business as much as I can. It is the backbone of our economy! Without them corporate America would could not exist. I admit that I have only tried a couple of places , so there are probably some that can deliver a quality oven like texture and taste , so I always look for pizza joints with actual ocens since a lot of pizzas appeal is the flavor of the oven baked crust!
Lame. so you're trying to advertise that this product "helps" small businesses when they still have to rely on untrained staff to further stretch the dough? Let me guess how expensive this irrelevant product is?
When I was running a small pizza shop before the pandemic something like this would have kept our labour costs way down. I personally like hand tossing the dough
Quality surprised me on the undercarriage. I'm sure the grease spraying up from meats will be a problem on the heating element. Wonder what the maintenance is. There's no magic solution. The way you still gotta stretch the dough properly might as well throw it into a trusty blogett oven that rarely breaks
why didnt the machine just stretch it out to 16"? kinda seems pointless if you still need someone to stretch it fully out to 16" round. or was it just not configured to stretch it to 16" at the expo?
Wake up, you're living in a dreamworld humans are being phased out of the fast food business within the next five years, where those people work is your guess as good as mine
I wonder if they can have a version with a miniture smoker attatchment that feeds in into the cooking area to add for that smokey taste unto the pizza like it was cooked in the real pizza kiln. A chimbney on the side with the smoke diverted through the inclined top cover of the heating area would prevent the smoke to get out from the pizza input and output conveyor. Changing the rectangular body of the cooking body into a right sided trapezoid.
My only critique that no one has yet to mention is the height of the conveyor before it hits the stone brinks is way too high. You can see some of the toppings and cheese flowing out of the pizza and then burning into the stone because it's raised so high. If it was more leveled it would have been amazing.
The brick stones are the trick! I do Pizza this Good in a $100 toaster oven @ 450º with a steel. Problem today is Labor is Horrible, Millennials and Gen Z can't focus and are addicted to Phones. Give me Robots!
I was scrolling down your videos to see if you've ever done one on Tony & Ann's pizza in Dracut MA. Not the original location but, their pizza is awesome. My father knew the original owner well, and I grew up in it. Moved far away almost 2 years ago and it's the only thing I miss from that region. I may actually make a trip to get some frozen if I haven't missed the deadline already..
with the normal conveyer belt oven you need to place the pizza on top of a screen or a pan, with this the pizza goes directly on the stone which makes it have a well done bottom similar to what you get in a brick oven
if you are talking about the "belt" is not wook is stone... you don't clean it, as soon is going back in the machine the heat will burn all the residual
It would be nice for small franchises that offer pizza. They can make a consistent product every time, but that's already places like dominos whole shtick. I could see this gaining traction in small retirement towns outside of the city where people aren't in a rush if it's priced at a point that mom and pop shops can afford
If it can bake 200 pizzas/h then it's faster than one cook. For this you don't need to be skiled with the oven, only with the dough. Anyways, a pizza cook would probably totaly disagree with this machine.
@@royal_gambit_e4 Yeah we agree. What I mean by this working in areas where people aren't in a rush, I mean like those towns in Florida full of retirees. Like the guy in the video who's 53 and might not be able to move around as fast or nimble as he used to but still makes pizza. This is prefect for them, take your time scrapping up the dough, let the machine stretch it, then just put the toppings on it and forget it while you chat it up with the locals and ring them up.
The future of pizza will be driverless deliveries, either from the pizza joint or a drop off into customer’s automated vehicle. This should restore a lot of delivery business that’s been lost due to inflation, $5-10 dollar delivery fees and tip.
i see pracitcal and efficient use of it in megacities where in every minute someone orders pizza and logistics are on point. Or preup pizzas for some airline That oven might be set up too high or doesnt adjust heat along the time of work... I see alot coal on pizza...
This is not new, in the 90s, I met a place where they made so many pizzas where they did pizza this way. However the Oven was a lot longer so the pizza will stay in the oven for approximately 2 mins, the conveyor also was longer, and the pizza was never burned. This was by far the best Pizza I have tried.
And it doesn’t solve all issues. A busy pizza shop will have the ovens and fryers full and all the drivers unable to assist phones or pick ups. The cook will be able to make much more but there will be no one to help with all the other needed tasks thrown to the only worker in the stores. This with other tools like little Caesar’s self pick up truly speed things up, on their own, it is speeding you up to then just wait on another process unless you have in-store help.
Pizza consumer here and I make pies at home by hand. I'm from NYC and a lover of Sicilian Pies but then nothing beats a good slice. My complaint is not so much with the systems as you say today's labor market demands the ability to compete. My problem is what everyone is trying to call and Artisanal pie. It's like calling Starbuck's coffee. I do not want a burnt crust, or over roasted coffee, and some places are really pushing that with thin crust cooked to Matzo bread like finish. I'm old now and retired so I don't eat pizza much and use my bread maker to make my dough when I do. Just venting on what I see as the state of pizza these days but I like your system for the market it is intended.
I could argue that cost for consumers is a factor but then people still willingly by starbucks at inflated prices. So it isn't the price that is a deterrent for many.
If it’s a to go / door dash pizza shop then these products will not reduce the manpower. If it also a sit down restaurant then these products will not reduce the manpower.
I just have 3 things to say.....Nooooooooo,Whyyyyyyyyy?........Noooooooooo!!!!!🙈...If my amazing local pizza place told me their brick pizza oven was replaced by an Amazon conveyor belt......I'm out Lol
This will make a killing in New England. They love their conveyor belt style pizza. This one seems to cook the crust a lot better. I hate the conveyor belt style they have up here
I'm sorry but I don't think the robot who stretch the dough gonna go far. The beauty of pizza is stretching with own hands. The oven with stone is interesting.
The beauty of this setup is the ability to train someone quickly. I go to a local Indy pizza shop once a week and the turnover is insane, even with a decent wage plus tips. The oven is very interesting with the stone slats. Definitely made a decent looking pizza and I’m no fan of conveyor ovens.
@@jamesstein5087 And what they are learning? Press a button and close the lid? LOL This only make sense if you're trying to be the next pizza hut or so
What a waste of money, I have made pizza for over the 15 seconds he predicted that electric oven does the pies I used to work right across the street from Madison Square Garden at Sbarros.not to brag, I would have a pie stretched sauce and cheese and in the oven at my top speed 29 seconds. Whether there was a Concert or a Game hundreds of people would run full speed across to Sbarro with a machine like the one in this video it most likely would break down
That pizza stretcher is garbage.Conveyor oven is good , but I don’t think it will work for busy restaurants. Breaking one pizza in the oven will cause a lot of problems. Cooking time is extremely long as well.
Bro conveyor ovens have been used for decades. Little Ceasars and even mcdonalds use the conveyor oven to cook buns and patties. Cleaning is easy after decades of upgrades
They were going to replace you anyways. Most of this technology isn’t cause of private business, it was a military technology and if it wasn’t for the military and a bunch of free labor from techies, you wouldn’t have what you see today since ATT used to charged $100k just to load up an operating system. Windows wasn’t its replacement but the work of hundreds of computer nerds who gave away work for free. Unfortunately our society doesn’t benefit from optimizations or advancements, mostly the owners do. Notice how the last 100 years are changing the forms of payments and delivery, the innovation comes from few and many times they end up dead unlike those waiting to see what others created so they can exploit others some more.
@@ElmerGLue Companies have been trying to replace humans but government will always make deals with companies. For the betterment of a country and the economy. They have to discuss what is best for the company AND the city they operate in. So within those big offices and talks. They will mention how many jobs a company is planning on opening. The city could even help them a little bit with taxes as long as they produce the amount of job the local leaders expects. Robots would make fast food SOOOOOO much more profit if it was allowed to be automated with ONE or two workers. The one or two workers would essentially deal with cleaning the common area. Everything is automated and the real person would help with cleaning. That's it. Cleaning the machines lol. The initial investment is a bit crazy but in the long run it's better for profits. Plus, companies understand that they need to produce jobs to drive the demand up. This nation wants everyone to make money so that you can spend money so they can sell you products. So there is this natural balance or call it a natural LAW of demand and supply that protects jobs in the USA. lol. The balance/equilibrium is so oddly nature within economies. You mess with it and it could all shut down rapidly. So they don't really want to replace people completely due to benefits and the natural balance of any economy. Now, some companies can replace workers. They have tried and lost business due to a lack of human on human interaction. People will just stop coming to your automated business cause they rather interact with a human. IF you have a huge demand and supply of very smart people. YOU CAN replace all these low level jobs. You really can but then we have to get into other natural balances within the economy. Things that billionaires spend BILLLIONS on researching for. SOMETIMES like you said...society doesn't benefit from these advancements. Sometimes not even the owner. We just need to find a balance and stick to it. Unfortunately, lol. Some of the ideas that our economy uses today comes from 100-200+ years ago. Odd but whatever works works. lol
If I go to a pizza place and they have an automatic pizza oven I won’t eat there. The crust is never crisp on the bottom and is getting soggy by the time it gets to your table!
I worked for a Pizza company for 5 years. This thing is completely worthless. You don't need an elevated end on your dough if you know how to build the toppings right.
I don't think Americans care as they still see a guy stretching and topping it. The dough is still aged. As long as it tastes good and texture. Heck, keep it in the back they won't even see it
Coming from a kiln building background, this conveyor with the stone plates is beautiful , glad to see people are coming up with these simple solutions to make great products 🤠
Peter here from Fiero Group - to address some of the comments, we are trying to help the smaller to midsize pizza store operators achieve better consistency at sustainable labor/overhead cost without sacrificing quality.
The vision for this is that the operator's pizza maintains its own identity and flavor/texture profile while retaining the ability to compete with the big chains in the current market, a lot of operators are going to be put into a tough position - we want to give them a fighting chance.
@@FieroGroup I'll be curious to see how market fit goes. I'd see two things...a franchise to adopt a better conveyor to get improved quality at their low prices. Or, you got existing better quality at a family joint with homemade dough. Is there an anything else that survives? We'll see!
I agree that cost is a huge issue and I support small business as much as I can. It is the backbone of our economy! Without them corporate America would could not exist. I admit that I have only tried a couple of places , so there are probably some that can deliver a quality oven like texture and taste , so I always look for pizza joints with actual ocens since a lot of pizzas appeal is the flavor of the oven baked crust!
A noble cause and genuinely happy to hear it. Really impressed by what I've seen so far. Of course, it will all come down to price and support.
Lame. so you're trying to advertise that this product "helps" small businesses when they still have to rely on untrained staff to further stretch the dough?
Let me guess how expensive this irrelevant product is?
When I was running a small pizza shop before the pandemic something like this would have kept our labour costs way down. I personally like hand tossing the dough
innovatewise AI fixes this. The future of pizza industry.
This set-up with a small drive-thru would be perfect
on a budget a coffee stand size place with drive through stone pizza..
honestly that stone pizza conveyor belt oven is more impressive lol... thats a really exciting improvement
Quality surprised me on the undercarriage. I'm sure the grease spraying up from meats will be a problem on the heating element. Wonder what the maintenance is. There's no magic solution. The way you still gotta stretch the dough properly might as well throw it into a trusty blogett oven that rarely breaks
why didnt the machine just stretch it out to 16"? kinda seems pointless if you still need someone to stretch it fully out to 16" round. or was it just not configured to stretch it to 16" at the expo?
second part.
Agree. Conveyor looked useful but not the stretcher. But my back hurt watching him reach over to top the pizzas
Yea, simpler to just stretch manually.
Wake up, you're living in a dreamworld humans are being phased out of the fast food business within the next five years, where those people work is your guess as good as mine
@@aubreytacopirate7625 Well they don't want to work right now, so I don't see why we should care about where they will work later.
Homie looks like that guy on storage wars!! YYUUUUUUP!!!!!!
That pepperoni pie looked spot on! 🍕
WOW, THANKS!
I think it needs a button to lower it and allow for the taller stuff like deep dishes and for the ones that are piled high with toppings.
They're eating them as fast as they're coming out : ) Looks delicious!!!
I wonder if they can have a version with a miniture smoker attatchment that feeds in into the cooking area to add for that smokey taste unto the pizza like it was cooked in the real pizza kiln. A chimbney on the side with the smoke diverted through the inclined top cover of the heating area would prevent the smoke to get out from the pizza input and output conveyor. Changing the rectangular body of the cooking body into a right sided trapezoid.
And yet employees will still find a way to fuk it up
Who trained them?
My only critique that no one has yet to mention is the height of the conveyor before it hits the stone brinks is way too high. You can see some of the toppings and cheese flowing out of the pizza and then burning into the stone because it's raised so high. If it was more leveled it would have been amazing.
The brick stones are the trick! I do Pizza this Good in a $100 toaster oven @ 450º with a steel.
Problem today is Labor is Horrible, Millennials and Gen Z can't focus and are addicted to Phones.
Give me Robots!
problem is younger people are realizing that they are not robots
Can that oven handle baking pretzels? Specifically after the twisted dough has been dipped in a sodium hydroxide bath?
I was scrolling down your videos to see if you've ever done one on Tony & Ann's pizza in Dracut MA.
Not the original location but, their pizza is awesome.
My father knew the original owner well, and I grew up in it.
Moved far away almost 2 years ago and it's the only thing I miss from that region.
I may actually make a trip to get some frozen if I haven't missed the deadline already..
@@warthogA10 I’ll check it out
These stone conveyor ovens ae the neatest i ever seen!
Yeah, I could eat that. Whenever I see a conventional wire air oven, I walk out the door. This looks pretty good.
1 person kitchen brilliant
Where can i buy one. this is great
What about hot spots on the brick and air flow... Increasing and lowering temp
BOOM !! Goes the DYNAMITE !!
Much better than using a screen but still needs more improvements.
Is was waaay better than a screen.
God I wish I could eat some of that pizza... that looks delicious!
here in brasil i work with 2 conveyor ovens in 2 mins its ready
He missed all the flour on the doe at 2:59 lmao
what was the first machine for i dont understand
Evey Pizza Hut in my city has a conveyor belt oven. Im trying to figure out whats different in this.
@@mugu007 it’s not a chain link belt. It’s bricks.
with the normal conveyer belt oven you need to place the pizza on top of a screen or a pan, with this the pizza goes directly on the stone which makes it have a well done bottom similar to what you get in a brick oven
How do you clean the wood part??
if you are talking about the "belt" is not wook is stone... you don't clean it, as soon is going back in the machine the heat will burn all the residual
@@juryfilantiseasoning
Now we need on for Chicago style pizzas! ;)
I may have missed it but how much for the conveyor oven?
It’s new so you have to contact them for pricing.
Probably 50k
Please take ur tyme if you can ~ I enjoy watching this beautifully pizza 🍕 art☺️✨
95% of people could care less if their drinking malt liquor, beer, or supermarket champagne, so this robot will do well
I love the watch flavor…
It would be nice for small franchises that offer pizza. They can make a consistent product every time, but that's already places like dominos whole shtick. I could see this gaining traction in small retirement towns outside of the city where people aren't in a rush if it's priced at a point that mom and pop shops can afford
If it can bake 200 pizzas/h then it's faster than one cook. For this you don't need to be skiled with the oven, only with the dough. Anyways, a pizza cook would probably totaly disagree with this machine.
@@royal_gambit_e4 Yeah we agree. What I mean by this working in areas where people aren't in a rush, I mean like those towns in Florida full of retirees. Like the guy in the video who's 53 and might not be able to move around as fast or nimble as he used to but still makes pizza. This is prefect for them, take your time scrapping up the dough, let the machine stretch it, then just put the toppings on it and forget it while you chat it up with the locals and ring them up.
@@xJDMWaRRi0Rx the cost alone would take years to pay off for a small shop.
1. Nice of that dude to flip someone, 2. these do not look like 16". 😉
The future of pizza will be driverless deliveries, either from the pizza joint or a drop off into customer’s automated vehicle. This should restore a lot of delivery business that’s been lost due to inflation, $5-10 dollar delivery fees and tip.
*$1.25 DiGiorno from Dollar Tree throw some more **_"Motz"_** on it at the house ...*
Damn good product and pizza looks fantastic
i see pracitcal and efficient use of it in megacities where in every minute someone orders pizza and logistics are on point.
Or preup pizzas for some airline
That oven might be set up too high or doesnt adjust heat along the time of work... I see alot coal on pizza...
Love it
The real innovation is the slate slat oven. The BK broiler of pizza. Still inferior to stone oven n that thing squeals like nails on a chalkboard!!!
I have 2 Blogett stone deck ovens. This is the first conveyor I'm even interested in.
How much are those machines?
How much is the dough stretcher ?
This is not new, in the 90s, I met a place where they made so many pizzas where they did pizza this way. However the Oven was a lot longer so the pizza will stay in the oven for approximately 2 mins, the conveyor also was longer, and the pizza was never burned. This was by far the best Pizza I have tried.
I like homemade wood or coal fired pizza or at a shop with an old Baker oven with cornmeal to keep the pizza from sticking.
He says " didn't compromise the dough integrity "
Pizza making has been going on just fine for hundreds of years without automation. I will pay extra for someone to make my pizza by hand.
Someone didn’t understand the video 😂
Wow are you clueless
That super cool
Looks good
Pizza Hut already uses these folks.
And it doesn’t solve all issues. A busy pizza shop will have the ovens and fryers full and all the drivers unable to assist phones or pick ups. The cook will be able to make much more but there will be no one to help with all the other needed tasks thrown to the only worker in the stores.
This with other tools like little Caesar’s self pick up truly speed things up, on their own, it is speeding you up to then just wait on another process unless you have in-store help.
Sorry, but I'll stick to my wood fired pizza oven and hand stretching my dough. That's half the fun.
No way. Until they can make a machine that cooks a pizza like a 100 year old brick oven (Delucias) you can fogetaboutit.
New sub here from Quebec !
welcome :)
@@Smartpizzamarketing Thank you ! 😊
Beautiful
Pizza consumer here and I make pies at home by hand. I'm from NYC and a lover of Sicilian Pies but then nothing beats a good slice. My complaint is not so much with the systems as you say today's labor market demands the ability to compete. My problem is what everyone is trying to call and Artisanal pie. It's like calling Starbuck's coffee. I do not want a burnt crust, or over roasted coffee, and some places are really pushing that with thin crust cooked to Matzo bread like finish. I'm old now and retired so I don't eat pizza much and use my bread maker to make my dough when I do. Just venting on what I see as the state of pizza these days but I like your system for the market it is intended.
I could argue that cost for consumers is a factor but then people still willingly by starbucks at inflated prices. So it isn't the price that is a deterrent for many.
How is this special from other pizza conveyors?
Not chain link conveyor. It’s brick slats
@Smartpizzamarketing Oh, ok. Thanks for explaining.
If it’s a to go / door dash pizza shop then these products will not reduce the manpower.
If it also a sit down restaurant then these products will not reduce the manpower.
never work in the tri state area
I prefer mine old school
Can you give us a demo on a neapolitan cook?
I will next time I'm at there facility.
What's this machines cost?
I just have 3 things to say.....Nooooooooo,Whyyyyyyyyy?........Noooooooooo!!!!!🙈...If my amazing local pizza place told me their brick pizza oven was replaced by an Amazon conveyor belt......I'm out Lol
This will make a killing in New England. They love their conveyor belt style pizza. This one seems to cook the crust a lot better. I hate the conveyor belt style they have up here
Can we get Dave to rate these?
I could see this making a 10ft pizza
Awesome
I'm sorry but I don't think the robot who stretch the dough gonna go far. The beauty of pizza is stretching with own hands. The oven with stone is interesting.
Maybe, but it's not easy to build a team in many cities for owners. Time with tell.
The beauty of this setup is the ability to train someone quickly. I go to a local Indy pizza shop once a week and the turnover is insane, even with a decent wage plus tips. The oven is very interesting with the stone slats. Definitely made a decent looking pizza and I’m no fan of conveyor ovens.
@@jamesstein5087 And what they are learning? Press a button and close the lid? LOL This only make sense if you're trying to be the next pizza hut or so
You are clueless....
looks decent but the top crust is coming out a little too burnt
Conveyer belt pizza makes me 😢.... even if it's amazing
Why go to a pizzeria for a machine made pizza when you can buy one from the store
That's BURNT you muppet, love Gordon
I thought the machine make a pizza in 15 sec, not just open it
Then you weren't listening
Only hand made is the best
Why so skimpy on the sauce?
What a waste of money, I have made pizza for over the 15 seconds he predicted that electric oven does the pies I used to work right across the street from Madison Square Garden at Sbarros.not to brag, I would have a pie stretched sauce and cheese and in the oven at my top speed 29 seconds. Whether there was a Concert or a Game hundreds of people would run full speed across to Sbarro with a machine like the one in this video it most likely would break down
It burnt the crap out of the second two.
That pizza stretcher is garbage.Conveyor oven is good , but I don’t think it will work for busy restaurants.
Breaking one pizza in the oven will cause a lot of problems. Cooking time is extremely long as well.
A REAL NY Pizza is 18-20 inches and the Crust sometimes needs to be bent up to Fit in the box , Just sayin 16 " is Pizza Hut BS
It would be a real pain in the ass to keep that conveyor clean and I bet it breaks down all the time. Not interested in a macine made pizza.
Possibly the cleaning part. Conveyor ovens are for the most part extremely reliable nowadays
American Pizza Franchises like Pizza Hut, PaPa Johns, Domino's etc. have conveyor for a long time.
Been running conveyors for almost 40 years now and I’ve never seen one break down. Ever.
This is true, all the major franchises use conveyor belts for decades. Now the quality of their pizzas is meeh at best. High volume garbage basically.
Bro conveyor ovens have been used for decades. Little Ceasars and even mcdonalds use the conveyor oven to cook buns and patties. Cleaning is easy after decades of upgrades
No gloves wtf 😂😂😂😂 ill pass
Did he just say that dough was 450 grams ??
You wanted 20 an hour for minimum wage so we will just get a robot to do your job.
They were going to replace you anyways. Most of this technology isn’t cause of private business, it was a military technology and if it wasn’t for the military and a bunch of free labor from techies, you wouldn’t have what you see today since ATT used to charged $100k just to load up an operating system. Windows wasn’t its replacement but the work of hundreds of computer nerds who gave away work for free.
Unfortunately our society doesn’t benefit from optimizations or advancements, mostly the owners do. Notice how the last 100 years are changing the forms of payments and delivery, the innovation comes from few and many times they end up dead unlike those waiting to see what others created so they can exploit others some more.
@@ElmerGLue Companies have been trying to replace humans but government will always make deals with companies. For the betterment of a country and the economy. They have to discuss what is best for the company AND the city they operate in. So within those big offices and talks. They will mention how many jobs a company is planning on opening. The city could even help them a little bit with taxes as long as they produce the amount of job the local leaders expects. Robots would make fast food SOOOOOO much more profit if it was allowed to be automated with ONE or two workers. The one or two workers would essentially deal with cleaning the common area. Everything is automated and the real person would help with cleaning. That's it. Cleaning the machines lol. The initial investment is a bit crazy but in the long run it's better for profits. Plus, companies understand that they need to produce jobs to drive the demand up. This nation wants everyone to make money so that you can spend money so they can sell you products. So there is this natural balance or call it a natural LAW of demand and supply that protects jobs in the USA. lol. The balance/equilibrium is so oddly nature within economies. You mess with it and it could all shut down rapidly. So they don't really want to replace people completely due to benefits and the natural balance of any economy. Now, some companies can replace workers. They have tried and lost business due to a lack of human on human interaction. People will just stop coming to your automated business cause they rather interact with a human. IF you have a huge demand and supply of very smart people. YOU CAN replace all these low level jobs. You really can but then we have to get into other natural balances within the economy. Things that billionaires spend BILLLIONS on researching for. SOMETIMES like you said...society doesn't benefit from these advancements. Sometimes not even the owner. We just need to find a balance and stick to it. Unfortunately, lol. Some of the ideas that our economy uses today comes from 100-200+ years ago. Odd but whatever works works. lol
Extremely thin pizza. Looks like you can't put a lot of toppings on it.
If I go to a pizza place and they have an automatic pizza oven I won’t eat there. The crust is never crisp on the bottom and is getting soggy by the time it gets to your table!
Dominos thin and crispy?
did you no see the video lol, stop being so pretentious about pizza.
You are clueless
Great..if you’re always slow.
I worked for a Pizza company for 5 years. This thing is completely worthless. You don't need an elevated end on your dough if you know how to build the toppings right.
Cici's has used a conveyor type oven for years and years, not a new idea.
Did you watch the video
So many mixed feelings. When it's that easy, it loses something for me. Kind of like AI art.
as a pizza eater I kinda agree but as a former owner myself this would have been a dream.
I don't think Americans care as they still see a guy stretching and topping it. The dough is still aged. As long as it tastes good and texture. Heck, keep it in the back they won't even see it
I hope y'all will eventually be happy when humanity doesn't have a place to work anymore because it's all filled with machines and robots. 👉🤖💨
Conveyer ovens make mid pizza. No thanks
Lazy way of making real pizza. It’s not real if you don’t do it the traditional way. Use your own hands bro. 😂
still looks like a rigmarole
Thanks for using flour and not corn. Corn doesn't belong in the pizza biz
Wearing a watch while tossing dough????? Ewwwww Cool video though.
No brick oven? No thanks 🤢
Dude should of moved his mich no idea what the interviewer was saying
I’m gonna be real honest. All these products suck. My Domino’s 3 tier conveyor oven produces roughly 3-4 thousand pizzas per day.
Looks like a burnt pizza to me