Baking Pan Pizza: Conveyor Oven Style

How to Bake a Pan Pizza in a Conveyor Oven

Conveyor ovens are a great way to bake a pan pizza with ease and consistency. These ovens, which can be powered by electricity, gas, or liquid propane, offer a convenient and efficient way to cook your favourite pizza. With adjustable belt speeds, temperatures, and direction, you can customise your cooking experience to get that perfect pie. Plus, with no hot spots, you can say goodbye to those pesky bubbles in the crust! Simply place your pan pizza at one end of the conveyor belt, and let the oven do the rest. Before you know it, you'll be enjoying a delicious, evenly cooked pizza without the hassle of spinning it with a peel. So, get ready to impress your friends and family with restaurant-quality pan pizzas made right in your own kitchen!

Choosing the right oven for your establishment

Type of Oven:

The first thing to consider is the type of oven that best suits your needs. Conveyor ovens, for example, are ideal for high-volume pizza production as they require less labour and produce consistent results. They are also versatile and can cook a wide range of foods, from pizzas to steaks and cookies. However, they may not be suitable for foods that require different baking times in a single batch. Other types of ovens include deck ovens, wood-fired ovens, and infrared ovens, each with its own advantages and limitations.

Fuel Type:

Ovens typically use either gas or electricity as their fuel source. Gas ovens are responsive and heat up quickly, making them ideal for cooking multiple dishes at different temperatures. Electric ovens, on the other hand, offer consistent and even heating, making them a better choice for baking pastries.

Heating Style:

Convection ovens use a fan to circulate hot air, resulting in more even browning and faster cooking times. However, they may not be suitable for baked goods that start as wet batter, such as cakes. Conventional ovens, on the other hand, use traditional heating elements without a fan, which is more familiar to most users.

Size:

Consider the size of the oven and whether it will fit in your establishment. Countertop ovens take up space on the counter, and larger capacities will allow you to cook more at once. If you're cooking for a large number of people, opt for a bigger oven.

Special Features:

Modern ovens come with various special features that can enhance their functionality. Smart ovens, for example, can be controlled remotely via Wi-Fi or Bluetooth, saving time and effort. Self-cleaning ovens incinerate residue, making cleaning more convenient. Ovens with air fry capabilities can also be a healthy alternative to traditional deep frying.

In conclusion, when choosing the right oven for your establishment, carefully consider your specific needs, the type of food you'll be cooking, the volume of food, and the features that will make your operations more efficient and effective.

Preparing the dough and toppings

Ingredients:

First, gather your ingredients. For the dough, you'll need flour, salt, yeast, and water. You can also add olive oil to give it a richer flavour. For toppings, the classic combination of pizza sauce and mozzarella cheese is always a good choice, but feel free to get creative and add your favourite ingredients. Popular options include sausage, peppers, anchovies, black olives, provolone cheese, and thinly sliced red onions.

Mixing the Dough:

In a large mixing bowl, combine the flour and salt. In a separate bowl, mix the water, olive oil, and yeast. Create a well in the centre of the flour mixture and slowly add the liquid, stirring continuously until a shaggy ball of wet dough forms. Cover the dough with plastic wrap and let it rest for about 30 minutes.

Kneading the Dough:

After the dough has rested, it's time to knead it. Lightly flour your hands and the work surface, then knead the dough until it becomes smooth and elastic. This should take around 3 to 5 minutes. Kneading helps develop the gluten in the dough, which gives it strength and allows it to stretch without breaking.

First Rise:

Once the dough is kneaded, place it in a clean, greased mixing bowl and cover it with plastic wrap. Let the dough rise at room temperature for 2 to 3 hours. This is a crucial step as it allows the yeast to work, giving your dough flavour and a chewy texture.

Shaping the Dough:

After the first rise, divide the dough into equal portions, depending on the number of pizzas you want to make. Shape each portion into a tight ball by tucking the dough underneath itself and rotating it.

Second Rise:

Grease your chosen pans, such as cast-iron skillets or baking pans, with olive oil. Place the dough balls in the pans and turn them to coat evenly with oil. Cover the pans with plastic wrap and let the dough rise again at room temperature for a couple of hours. This second rise will give your pizza a thicker, softer crust.

Stretching the Dough:

Once the dough has risen, use your fingertips to stretch it to fit the corners of the pan, poking out any large air bubbles that may have formed. This step ensures an even crust and prevents the formation of giant domes that can collapse during baking.

Adding Toppings:

Now it's time for the fun part – adding your favourite toppings! Start by spreading a thick layer of sauce over the dough, going right to the edges if you like a crunchy base. Then, sprinkle the sauce with mozzarella cheese, adding other toppings as desired. Remember, a pan pizza can handle a generous amount of toppings due to its thick and robust crust.

Baking:

Preheat your conveyor oven to a high temperature – around 450°F to 550°F. Place the pan with the prepared pizza inside and bake it until the crust is golden brown and the cheese is melted, which should take around 12 to 15 minutes. Keep an eye on it to ensure it doesn't burn.

Final Touches:

Once your pizza is baked to perfection, remove it from the oven and add any final toppings. Grated Parmesan cheese or fresh basil leaves can take your pizza to the next level. Let the pizza cool slightly, then slice it and serve it while it's still hot!

Placing the pizza on the conveyor belt

When you are ready to cook your pizza, simply place it at the beginning of the conveyor belt, which will slowly move it through the oven, ensuring even cooking without the need for rotation. The pizza should be placed directly on the conveyor belt, which will typically be made from a material that allows the pizza to easily slide off once cooked.

It is important to note that the opening of the conveyor oven is typically only 3-4 inches high, so ensure that your pizza (or any other food item) can fit through before placing it on the belt. Additionally, if you are cooking multiple pizzas, you can place them directly on the belt one after the other, as the conveyor system will ensure even cooking for each pizza.

If your conveyor oven has a split belt, you can even cook different items simultaneously, which is great for catering to various orders or experimenting with different toppings and recipes. Simply place the pizzas on their respective sides of the belt and let the oven do the work!

Adjusting the speed, temperature and direction

Conveyor ovens are a great choice for baking pan pizzas as they offer consistency, moisture retention, ease of operation, versatility, and improved workflow. The speed, temperature, and direction of the conveyor belt can be adjusted for optimal cooking results. Here are some tips for adjusting these settings:

• Speed Control: Conveyor ovens allow you to adjust the speed of the conveyor belt. Slower speeds are ideal for cooking thicker or heavier pizzas, as they spend more time in the oven, ensuring thorough cooking. Faster speeds are suitable for thin-crust pizzas or when you need to increase production during peak hours.
• Temperature Control: The temperature settings in a conveyor oven can be adjusted to suit the type of pizza you are baking. For pan pizzas, you might need a higher temperature compared to thin-crust pizzas. Additionally, the temperature can be adjusted based on the volume of pizzas you are cooking. For a large batch, a slightly lower temperature may be preferable to avoid overheating the oven.
• Direction Control: Some conveyor ovens offer the ability to adjust the direction of the conveyor belt. This feature is particularly useful when you want to pause the cooking process temporarily. For example, if you need to add toppings or adjust the pan, you can reverse the direction to bring the pizza back to the starting point. This ensures that you don't have to remove the pizza and restart the cooking process, maintaining consistency.

It is important to refer to the oven's user manual to understand the specific speed and temperature adjustments available for your conveyor oven, as they may vary across different models and brands. Additionally, always allow the oven to preheat to the desired temperature before placing the pan pizza on the conveyor belt to ensure even cooking.

Removing the pizza from the oven

If you have used a pan to bake your pizza, simply grab the pan and remove it from the oven. If you have used a pizza stone or baked the pizza directly on the oven rack, you will need to use a pizza peel or paddle. Slide the front edge of the peel, which is flat and narrower than the rest, underneath a corner of the pizza. Then, use a heatproof spatula or spoon to push the back of the pizza until it slides completely onto the peel. Take the pizza out of the oven and place it on a cutting board or flat baking pan. If you do not have a pizza peel, you can use a similar technique with a baking sheet or cutting board. Push the back of the pizza with a spatula or spoon until it reaches the edge of the oven rack, then place the baking sheet or cutting board in front of the rack and continue pushing the pizza until it slides onto the sheet or board.

Let the pizza cool for several minutes before cutting and serving. This allows the cheese to set, the crust to crisp up, and the surface to cool so that it doesn't burn your mouth.

Frequently asked questions