5 ms·

It would be a little challenging. A proper pizza oven is about five or six hundred degrees minimum, and the pie bakes in 5 to 10 minutes or maybe less in some c

It would be a little challenging. A proper pizza oven is about five or six hundred degrees minimum, and the pie bakes in 5 to 10 minutes or maybe less in some cases. And when it's done the toppings and sauce and cheese are pretty much a liquid. Going around the corner too fast will slosh at all to one side.

platz 9y ago
If it only takes that long, it could just cook while parked at destination
- bllguo 9y ago
  what? you sure you thought this through? So instead of having one kitchen producing pizzas all day long, you cut off half (or worse) of that productive time for traveling around? All this complexity just to save on the cost of having some land to put a bunch of ovens sounds absolutely ludicrous.
  - platz 9y ago
    One word. Juicero.
    - toomuchtodo 9y ago
      The problem with venture capital is it optimizes for bullshit. If you bootstrap, you have no choice but to actually be a legitimate business, because you don't get paid otherwise.
  - jjeaff 9y ago
    I'd say the point of cooking en route is not for productivity but for freshness.
    - HeyLaughingBoy 9y ago
      The point of the pizzeria (at least for its owners) is to make money. If you're spending 5 minutes at the destination cooking a pizza, that's either going to be one expensive pizza or the pizzeria is going out of business in a few months.
      - platz 9y ago
        It's going to be one expensive pizza, of course. That is the target market. Think gated communities, high property-tax areas, etc..
MekaiGS 9y ago
What if you put the oven within a gyroscope? Seems like a solvable problem.
- Ophelias_Rue 9y ago
  At that point wouldn't you just be over engineering with little gain and increased costs. My biggest worry would be cleaning and how handle the yeast cultures for forming dough, letting it rise, and all those intricacies.
mattigames 9y ago
That problem could be solved with some stabilization techniques, like that "smart" spoon for parkinson works (https://www.youtube.com/watch?v=YNwfXeLlqsU https://www.youtube.com/watch?v=YNwfXeLlqsU)

platz 9y ago

If it only takes that long, it could just cook while parked at destination

bllguo 9y ago
what? you sure you thought this through? So instead of having one kitchen producing pizzas all day long, you cut off half (or worse) of that productive time for traveling around? All this complexity just to save on the cost of having some land to put a bunch of ovens sounds absolutely ludicrous.
- platz 9y ago
  One word. Juicero.
  - toomuchtodo 9y ago
    The problem with venture capital is it optimizes for bullshit. If you bootstrap, you have no choice but to actually be a legitimate business, because you don't get paid otherwise.
- jjeaff 9y ago
  I'd say the point of cooking en route is not for productivity but for freshness.
  - HeyLaughingBoy 9y ago
    The point of the pizzeria (at least for its owners) is to make money. If you're spending 5 minutes at the destination cooking a pizza, that's either going to be one expensive pizza or the pizzeria is going out of business in a few months.
    - platz 9y ago
      It's going to be one expensive pizza, of course. That is the target market. Think gated communities, high property-tax areas, etc..

MekaiGS 9y ago

What if you put the oven within a gyroscope? Seems like a solvable problem.

Ophelias_Rue 9y ago
At that point wouldn't you just be over engineering with little gain and increased costs. My biggest worry would be cleaning and how handle the yeast cultures for forming dough, letting it rise, and all those intricacies.

mattigames 9y ago

That problem could be solved with some stabilization techniques, like that "smart" spoon for parkinson works (https://www.youtube.com/watch?v=YNwfXeLlqsU https://www.youtube.com/watch?v=YNwfXeLlqsU)