Consider your menu. If you make very large pizzas (18 inches and over), you'll need a wider conveyor or deck. The size of the pizzas also affects how many pies you can cook per hour.

Think about the number of pies that you'll be cooking each hour. You can adjust the cook time of commercial conveyor ovens by increasing or decreasing the speed of the conveyor. If you'd prefer a deck oven, you base the capacity on how wide the unit is. Some ovens can be stacked on top of each other or choose one manufactured as a double oven; this can increase your pie per hour output as well.

Investigate the differences between wood-fired, electric and gas ovens. Gas is the most common heat source for a pizza oven as it heats up quickly and is easy to control. Wood-fired brick ovens can be a major hassle to clean and don't offer consistent cooking, although they do have great flavor. Commercial customers rarely use electric pizza ovens, but they do make good small ovens that fit on your countertop.