Is there something intrinsically wrong if a kick ass pizza place uses a conveyor belt oven...or it is a "real" oven that's just dummy proof...or something else?
I used to think the same thing about indoor barbecue smokers before guys like GCBBQ started making some kickass Q on them. Go figure.
I've been surprised with the pizzas at Uncle Maddio's and their conveyor belt pies. Had diminished expectations going in. Certainly not as good as the NY-style pizza we have here in the northern burbs, but still decent nonetheless.
I know Mike is the Big Green Egg expert and I believe he has met the Happy Belly folks and can prolly clarify. But I kind of wondered how HB did a Green Egg I'd assume inside their truck.
I do know the food is great however they do it.
FWIW, the place I had in mind is near my parents. It has gotten its share of "Bet of Philly/South Jersey" awards and I agree. Even their prepared toppings are made with such precision. But the conveyor belt oven caught me off guard. However, I did see it was made by whatever that company use Something Cooks or whatever, that I believe is considered among the standards for making NY style.