Colors’ California Style
Pizza Crust was developed to work in any type of oven, and
our other crusts, such as our Ultrathin or Stone Deck Crust,
can take advantage of various oven characteristics or to help
with their shortcomings.
Today we enjoy a great variety of pizza ovens. Some work
better with fresh pizza and some with par-baked crusts. Conveyor
ovens offer the best of both worlds. The results are equally
great with Colors’ Traditional Dough Balls for fresh
pizza, as well as with Colors’ Par-baked Crusts. For
a complete description of Colors’ Crusts, Cheese Pizza
and Traditional Dough Balls, please go to the Our
Product page.
To learn more about pizza ovens from the experts, see the
links to our favorite oven companies and their reps at the
bottom of this page.
Impinger and Conveyor Ovens
Colors Par-baked Crusts, such as our California or Flatbread
Style Crusts, work best in a conveyor type of oven as the
product travels through a curtain of heat. The pizza spends
less time in the oven (about five minutes at 450 degrees),
and the crust does not have the time to dry out.
Convection Ovens
At a temperature of around 400 degrees, these fan-assisted
ovens work well with any of Colors’ Par-baked Crusts.
We recommend placing the pizza directly on the rack without
a sheet pan. If you can dedicate one convection oven to pizza
production, you may place a pizza stone at the bottom of your
oven. This will speed up the heat transfer and shorten the
bake time.
Deck Ovens
Deck ovens work best with Colors’ Traditional Dough
Balls for fresh pizza. With Colors ‘ Par-baked Crusts,
we recommend lowering the temperature of the oven and using
pizza screens under the crusts. This elevates the crust from
the stone and avoids burning the bottom of the pizza. Colors’
Stone Deck Pizza Crust was created for deck and wood burning
ovens.
Wood Burning Ovens
Fueled by wood or gas, these ovens attain very high temperatures
and bake fresh pizza more quickly than other methods. Colors’
Traditional Pizza Dough Ball for fresh pizza is the ideal
complement to this outstanding oven. If you don’t have
the space, manpower or time to make the pizza using our dough
balls, we have created our Stone Deck Pizza Crust especially
for this purpose.
Grill, Salamander & Cheese Melter
Our Flatbread Style and Ultrathin Pizza Crusts were created
mainly for operations without ovens (pool or burger bars,
delis, etc.). You can "mark" the crust on the grill
or start the pizza on the flattop. Once you have enough bottom
heat, run the pizza under the salamander for about one minute
to melt the cheese and obtain the right color.
Specialty Ovens
Today’s oven technology has created ovens that will
cook a pizza in around one minute. Colors’ Par-baked
Crust will adapt to the market’s various ovens. TurboChef,
uses a combination of microwave and convection technology
with great results. We have developed pizza crusts especially
designed for clients using TurboChef ovens. Colors’
California Style and Ultrathin Crusts also work very well
in this oven.
Conventional Ovens
Conventional ovens require the longest baking time and dry
the pizza crust more than other styles of ovens. As with the
convection oven, if one conventional oven is dedicated to
pizza production, place a pizza stone at the bottom of the
oven and set the heat at the maximum.
back to top
LINKS TO OVEN MANUFACTURERS
AND THEIR REPRESENTATIVES
To learn more about pizza ovens, we have selected a few
links to our favorite oven companies as well as their manufacturers’
reps.
Impinger and Conveyor Ovens
Lincoln Foodservice Products, Inc.
800-374-3004
www.lincolnfp.com
Preferred Marketing Group
818-994-9292
www.pmgnow.com
G. S. Blodgett Corp.
800-331-5842
www.blodgett.com
The Fischer Group
714-921-2660
www.fischergroup.com
Middleby Marshall
847-741-3300
www.middleby.com
Deck Ovens
G. S. Blodgett Corp.
800-331-5842
www.blodgett.com
The Fischer Group
714-921-2660
www.fischergroup.com
Bakers Pride
800-431-2745
www.bakerspride.com
Integra Marketing
562-229-0404
www.integra-marketing.com
Wood Burning Ovens
Earthstone Wood-Fire Ovens
800-840-4915
www.earthstoneovens.com
Wood Stone Corporation
800-988-8074
www.woodstone-corp.com
Hodak Morse
562-592-2258
www.hodakmorse.com
Specialty Ovens
TurboChef Technologies
214-341-9471
www.turbochef.com
Hodak Kolstad
562-592-2258
www.hodakkolstad.com
Merrychef
www.merrychefusa.com
Preferred Marketing Group
818-994-9292
www.pmgnow.com
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