Have any of you (knowingly) ever had some? Was it any good? Is there any great pizza being produced in a conveyor oven anywhere that you know of?
Anyone that has ever ordered from Domino's has had a conveyor oven pizza!
AND Pizza Hut!
And Papa John's!
The first one of these conveyor ovens I ever saw was circa 1982 in Rockville, MD at one of the clients of my printing businesses. This new (now defunct) pizza parlor's "differentiation" was having this oven that enabled them to serve a finished pie only 6 minutes after the order! Most pizza places back then took 30 minutes. And, as pizza "went" back then, it was good and little different than what came out of the traditional Blodgett ovens!
This new technology beat the pants off the traditional Blodgett-style ovens time-wise and yielded a pie every bit as good. A few years thereafter high-volume pizza delivery businesses - Domino's and the like - arrived on the scene and created a whole new industry
by using this technological innovation to get a pie in your lap at home in the same time it took to arrive at your table in a restaurant! Of course, this really hurt business for the sit-down pizza restaurants (remember how and when all those stand-alone Pizza Huts disappeared or were "repurposed"?).
The happy result of this was that the "locals" had to step up their game
and compete on quality
. As a result, by the early '90's one began seeing brick ovens being installed here and there. I was in the DC area at the time and 'gourmet' pizza places: Pizza Paradisio
, 2 Amys
, Faccia Luna
, etc. quickly became all the rage and had lines at their doors.
When we moved to Dallas in 2005 it was a "pizza desert"; now, "brick oven 'gourmet' joints" are all over the place. Hell, we even have 6 or 7 of them here in McKinney - and all serve a far better pie than was even available in the whole Metroplex eight years ago.
Luckily for Domino's et al
., those "designer pies" do not travel well. Delivered, their wonderful thin crusts arrive soggy and the pie luke-warm - for twice the price
of Domino's or Papa John's. (If I'm watching the Steelers
and want a hot, decent pie "RFN" I call Papa John's, not Grimaldi's).
So, this conveyor oven has caused all sorts of good change: the creation of a whole industry
of high-volume delivery, competition forcing the quantum quality
leap produced by the brick oven sit-downs, and even the fast, hot $1.89 slice and a Coke for a lunch at Costco or Sam's.
This is yet another example of how innovation and competitive profit-seeking in the free market have created industries and bettered eneryone's quality of life.
There is some rich irony in many of the posts above; instead of mocking the conveyor oven, thank it
for bringing a little bit of New Haven
to most communities in America!
(And, don't cry for the venerable Blodgett; they still makes a helluva pizza casserole in Chicago!
<message edited by MetroplexJim on Sat, 09/14/13 10:29 AM>