CJ: Inconsistency costs Original Impellizzeri's

I'll have to make some assumptions since I haven't been to this location... but... that same stone deck oven that helps create a wonderfully crisp and golden brown crust can also lead to inconsistencies. Unfortunately the pizza has be be taken out of the oven when "someone" decides it is done. Hot and cold spots within the oven can create an unbalanced cooking chamber and a lot of the times the pies have to be rotated around. A system is usually used as well to try to get a pizza onto the hottest part of the oven, while letting the coldest part reheat... but in a busy pizza shop it can be a challenge. These all sound like "almost" good problems to have to me. My next location (I have no idea when, or where, or if it will ever happen this lifetime) will be built around one of the newer style deck ovens that has rotating decks. It really cuts down on the work and training required for the oven tender and still produces that golden brown crust.