Red Earth Dough Co. circular company logo featuring stylized wheat fields and grain graphics representing agricultural roots, dough production, and food manufacturing. The logo includes the company name “Red Earth Dough Co.” and the location “Alva, Oklahoma, USA,” emphasizing American-made frozen pizza crust production, wheat-based food innovation, and commercial pizza manufacturing

The Red Earth Southwest crust is a laminated frozen pizza dough designed for pizzerias seeking bold flavor and consistent baking performance.

Red Earth Dough Co. •  2101  College Blvd  •  Alva, Oklahoma   73717  •   580-327-0400

Red Earth Dough Co. — Southwest Crust: Love at First Bite

Red Earth tames the jalapeño into a warm, subtle accent — amplifying every topping with everything to love, and nothing to fear. Crafted on world-class German and Italian dough systems, laminated and pre-proofed for a signature crumb and effortless performance.

SouthwestPre-Proofed LaminatedConsistent
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Southwest pizza on Red Earth laminated pre-proofed crust

How Engineering Becomes Flavor

The Fritsch Doughliner’s SoftProcessing™ protects pore structure while precise sheeting controls thickness and weight. That gentle handling yields an open, layered crumb that carries Southwest warmth beautifully — never harsh, always smooth.

What You’ll Taste

  • Warm, Subtle Heat: A jalapeño accent designed to complement, not dominate.
  • Layered Bite: Laminated texture for a light, airy chew and golden edge.
  • Clean Finish: Flavor clarity that lets premium toppings sing.

What You’ll Run

  • Pre-Proofed Reliability: Freezer-to-toppings with no doughroom drama.
  • Uniformity: Accurate weights, predictable bake color, shift after shift.
  • Throughput: Faster turns and simpler training for busy hours.

Signature Builds for Southwest

Pairings that romance the palate. Use these as-is or as templates for your menu engineering.

Santa Fe Sunrise

  • Roasted corn, black beans, red onion
  • Oaxaca or Monterey Jack
  • Chipotle crema finish, cilantro

Smoky Ranchero

  • Grilled chicken or chorizo
  • Fire-roasted poblanos, bell peppers
  • Ranch drizzle or avocado crema

Veggie Fiesta

  • Cherry tomatoes, peppers, red onion
  • Oaxaca + a touch of cotija
  • Lime zest & cilantro finish
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Handling & Bake Notes

Designed to remove variables while preserving artisan results. Always test and tune to your oven and line.

Handling

  • Storage: Keep frozen; minimize temperature cycling.
  • Prep: Slacken as specified; keep covered to prevent skinning.
  • Topping: Maintain even load; avoid heavy wet spots.

Bake

  • Deck/Stone: Preheated surface; target even bottom color + crisp rim.
  • Conveyor: Tune belt speed/temperature for golden edge and open crumb.
  • Par-Bake Option: If used, cool on rack before finishing to protect lamination.
Natural Fermentation & Pre-Proofing

What Testers Say

“We put it in front of two extremes — folks who avoid jalapeños and folks who eat them raw. Both said the same thing: love at first bite.”

Bring Southwest Warmth to Your Menu

Request samples, run your bake, and feel the difference in every shift and every bite.

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