10” PIZZA

2oz sauce
2.5oz cheese

BAKE
Convection - 5 min directly on rack (no pan) @ 450°, 6 minutes if baking from frozen.

Turbo - 2 min directly on stone.
(Do not bake from frozen so as to not cool down the stone for other items)

Hey guys, this is James - Co-Founder of the Fire Roasted Crust Co. and you're here with us in the beautiful Wexford, Pennsylvania at The Oven Pizza Co., our restaurant. I'm gonna take you guys back to the kitchen. We're gonna take a look at how to build some pizzas, breadsticks, sandwiches and more.

Alright, let's start with the red pizza. I'm going to work with these shells from frozen. You can do that when you're working in an impingement oven. Not if you're working with anything that's got a stone. You don't want to cool down the stone. But you can see that there's already beautiful color on here from the 850 degree oven. You can see all the markings from the stone at the bottom of the oven. So your flavor is already built in here.

This is a two ounce flat bottomed ladle that I'm using. By the way, this is a Piancone tomato that we're using. We don't put much in it. Salt, olive oil, a bit of dry basil. The Cheese we're using is Bacio. We like to use the provolone and it's got a little bit of buffalo milk in here that Bacio does. Really helps in terms of the melting of the product. So it eats like a mozzarella but it's got that sharpness of a provolone. Best cheese on the market as far as I'm concerned. We use it in our restaurants, all we use. But what we find with a lot of our customers is that the savings is really on the cheese, it's the number one most over topped item on the pizzas. So for a 10 inch we're only using two and a half ounces, you can see a little bit of sauce through there, but when this cheese melts it's going to completely cover that pizza. It's a thin crust pizza, you don't want to bury it with cheese, you actually do more harm than good. Less is more when it comes to cheese on this type of a crust. So if you wanted to add toppings, pepperoni is the most popular one anywhere you go. This is a cup and char pepperoni. Roma sells this. We love the cup and char. I'll tell you why the cup and char is so great, especially for a thing for us pizzas because it cups and chars along the outside. The cupping of the pepperoni is going to keep the oil from the pepperoni inside of the pepperoni instead of it pouring all over your pizza. So you get a less greasy pizza. Again, for a thinner crust pizza, that's what you're looking for.

We're using a turbo chef oven. This is an impingement oven and we're in for about two minutes, whether that's pizza, breadsticks, sandwich. You're gonna want to consider what kind of an oven that you have, whether that's impingement, convection oven. You also want to consider whether it has a stone on the bottom. Check the link below to help dial in time and temperature and best practices for your product. You always want to be north of 400 degrees. That's gonna be the best results for sure.

Okay, there's your pizza, coming out of our oven again, 1:30, 1:45 seconds depending on the kind of crispiness that you're looking, but take a look at the product. You got a nice color on the outside. The oven itself is not adding color. This color is coming from an 850 degree stone oven that we baked this crust in. So it's just a matter of making sure that you're getting it crisped off and that you're getting the sauce or cheese on the top browned and melted the way that you want it. You already got color on the bottom here. Again, that's all happening in brick oven. You can cut this into eights, can cut this into sixes, it depends on what your objectives are with your customers and what their preferences are. These are nice, even slices.

That is your red pizza.