We tried it out with toast -- it does take awhile, but our toast was evenly brown per the setting that we choose. We heated up the pizza stone for the suggested 30 minutes. I'm not annoyed by this (although my DH was tapping his foot) because I've always preheated pizza stones for at least 20 minutes in the range oven. We used a frozen Trader Joe's Italian Pizza as our test. It was nicely browned and bubbly, but in less time than suggested by the instructions on the pizza box. So, now I am game to make pizzas to try. So far, that's all we've done. We did have to pull ours away from the tile backsplash more than I wanted as we got some vibration and a bit of noise when we tried the convection. I don't think the pizzas need the convection setting, IMHO...I will test the difference when I have time. I'm so accustomed to having an oven timer on my full size range, so I may get a little separate timer to use for this so that I don't forget about having something baking. I'm 54 and this is the first toaster oven of any kind that I've ever owned! I've not even had a toaster for at least 10 years! However, being empty-nesters now, it's just more energy-efficient to run something smaller for small portions. Thanks! Cameron

All of the "sandwich stations" I have worked with have been commercial, I never seen a residential one. That being said, when building a new home you design what you want. If it were me I would go with a True Remote Condenser unit (remote allows you to run a line set to the compressor assembly which is plate mounted, this can be located outside near your a/c units), the remote will keep the unit silent and insure you don't have heat build up problems associated with sealing one of these units up, which is what I would do. I would take a True 60" or 72" or what ever size you are thinking, and I would have my cabinet maker make me door covers, and then remove the wheels these units normally come equipped with and have the finish carpenter close in the bottom and mount the unit as a cabinet would be. The True units seem to have the lowest tops, other units like beverage airs I have seen have a larger dome top that can make it unsightly in a home atmosphere. I like the idea, and I am confident for under $5K you can have it custom covered and installed depending on the cost of your woods and stone... good luck, I would love to see pictures, BTW, you would get the lower refer part of the unit, so if I were doing it I would pair it with a built in chest (or stand up )freezer, a built in undercounter ice maker and a water cooler filter system with counter mounted dispenser, and at that point you may as well go with a co2 tank and carbonator to have on demand seltzer water.. (We installed a carbonator pump and co2 system in our kitchen, it is amazing, best seltzer water, from our filtered well system.) Our kitchen is half and half commercial-ish, we buy commercial small appliances like a 10 qt Hobart mixer, robot coupe 3hp food processor, Hobart meat slicer, doyon dough sheeter, etc.. Actually looking into our first 36 or 48" commercial stove now...

There are a few options for high temp outdoor pizza ovens. There are a few countertop ones, but they generally can't handle a pizza any larger than 12 inches. The next step up is the Blackstone, which can get very hot and do pizza up to about 15 inches. In my opinion, the best for the buck. The next step up is the pizza party which comes as either wood only, or wood or gas and you can switch back and forth. BTW, most have said that having wood as the fuel source does not really impact the flavor, the pie cooks too quickly. You can get a great char with a gas oven like the Blackstone or the Pizza Party.

There are tons of reviews on the PP on pizzamaking.com forums, nearly every one is positive. What is interesting is that a number of members there own very expensive full size WFO, and say they prefer the PP because it is far easier to use. They also say the difference in taste between wood fired and gas Neapolitan pizzas range from none to very slight, since the pie is cooked so quickly. Some posters do say they enjoy the experience of building and maintaining a wood fire, so the PP ovens that allow gas and wood are pretty popular. I didn't have the space to devote to it, so I went with the smallest version, which is gas only.