Avalanche Pizza uses FastBakeJanuary 19, 2007

As far as pizza shops go, we are in a unique niche.  Deep dish pans, 42 toppings, cheapest prices and highest volume. It has always been a constant struggle for us to maintain the volume while holding true to the quality that won us our awards. While the speed and capacity of our ovens is a huge factor to our bottom line, we would never settle for making a lesser product faster.  If adding ten minutes to our bake time meant a better pizza, we would do it.

So one can imagine our elation with FastBake.  After only a few hours of making pizzas, my staff and I are amazed at the results.  The quality of our pizzas have improved tremendously.  A complete cook throughout, a uniform carmelization of the cheese, no more pushing or pulling pizzas through the oven. Our plain cheese pizza came out perfectly.  Our Avalanche Supreme pizza with 13 toppings came out perfectly.  Calzones, perfect.  All at the same temp and speed.  A speed which happens to be 25% faster than before we had FastBake.

In short:  Improved quality that our staff and customers notice immediately.  Oven times cut by 1.5 minutes, allowing us 40+ more pizzas an hour.

-Brynne Humphreys, General Manager of Avalanche Pizza.  Winner of 2004 Best Pizza in the United States


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