Pizza Ovens

Colors’ California Style Pizza Crust was developed to work in any type of oven, and our other crusts, such as our Ultrathin or Rustic Style Crusts, 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 dough 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 Pizza 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 Rustic 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 425 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’ Pizza 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’ Ultrathin Round and Oval Flatbread Crusts were 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’ 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 Ultrathin Round and Oval Crusts especially for this purpose.

Grill, Salamander & Cheese Melter
Our Oval Flatbread and Ultrathin Style 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. Any Colors’ Pizza Crust Styles will give you outstanding results 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.

Impinger and Conveyor Ovens

Lincoln Foodservice Products, Inc.

Middleby Marshall

Deck Ovens


Bakers Pride

Wood Burning Ovens

Earthstone Wood-Fire Ovens

Wood Stone Corporation

Specialty Ovens

TurboChef Technologies