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Comment by ams6110 | Hacker News Reader

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.

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

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.

One word. Juicero.

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.

I'd say the point of cooking en route is not for productivity but for freshness.

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.

It's going to be one expensive pizza, of course. That is the target market. Think gated communities, high property-tax areas, etc..

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

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

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.

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