that you are going through it quick enough to appease health department standards. Another flaw I see repeatedly is improperly cooked bottoms. On busy nights it can be hard to keep up with dine-in as well as take-out and delivery. It can become overwhelming and adding on people constantly asking where their food is can be anxiety driven and frustrating. Most cooks try and compensate by putting as many pies as they physically can in the oven thinking they're going to push food out faster that way. What really ends up happening is the oven cools down to a point where the stones cannot recover with each new rotation of pies. As pizzas cook, the heat from the stones is absorbed by the pizza. By putting pizzas in the same spot, those areas completely lose their heat meaning the bottoms never cook. To combat this, I recommend 22 / PIZZATODAY.COM / NOVEMBER 2021http://www.mfgtray.com http://www.mfgtray.com http://www.PIZZATODAY.COM