Originally Posted by
YVR Cockroach
Same where I am. A friend came to visit us and before that visit some former colleagues who are in the process of repatriating from the U.S. They went to order (no online, or internet) from this pizza joint that I was surprised to find in what is seemingly in the middle of nowhere with nothing around. They had to wait in line 1/2 hr to order only to be told it was 1 1/2 hrs before the pizzas would be ready (and it'd be 20-30 mins drive to the next closest pizza joint).
If they are that busy, they should get a second (or third) pizza oven to be able to handle more pies. When I was a young pup, I worked for a Mom & Pop place called Taratoni's as a driver. The demand was so big, they got a second oven put in on top of the first. When they did, the wait time was reduced and the business grew to almost double the volume. The problem why they couldn't expand further was the size of the storefront. I have never seen 3 stacked on top of each other, and this may be because the area would be too hot to work in.
It takes 3-5 minutes to throw a pie together, the problem becomes available space in the oven(s). You don't want to undercook a pizza as the crust would be soggy, and overcooked will burn the edges as well as the crust.