What Is Rapid Fire Bomb Seasoning?

Rapid Fired Pizza, a Dayton-based company founded by many Hot Head Burritos founders, adapts the notion of “make your own food” to craft pizza. Pizza is prepared and ready to eat in 180 seconds after you choose the toppings for it (or select one that has already been decided upon). This novel idea’s first location debuted in late 2015, and it quickly spread to several other areas near Dayton. The concept is grandiose; does the pizza fit? I think it’s a clever concept.

The menu places a lot of emphasis on create-your-own items, so for many customers, a personalized recipe will be the greatest thing to try. You can choose a thin or deep dish crust, a spicy, red, or white sauce, and any desired cheeses, meats, or vegetables. Once baked, the deep dish crust is slightly flakier while the basic crust remains crispy. The outcome of the other combinations actually relies on your preferences, and in my opinion, the quality of the final product is strongly influenced by the ingredients you choose.

Having said that, I have tried a handful of the pre-planned dishes on the menu. They include:

  • Hawaiian pizza is straightforward, topped with pieces of ham and pineapple, and loaded with mozzarella cheese. Despite not needing any more sauces on top, the Chipotle ranch is still a fantastic option.
  • Pizza with a spicy red sauce, mozzarella cheese, pepperoni, sausage, and jalapenos is called Smokin’ Ghost. For maximum crunch, serve it with a deep dish crust. The quick fired sauce is excellent in terms of sauce.
  • Taco pizza: This one has lettuce, tomato, cheddar jack, taco sauce, and ground beef on top. Since there is a lot of sauce on this, I advise getting some sour cream. The best crust is thin.
  • Chicken, mozzarella, feta, mushrooms, and arugula are the toppings on the Magic Mushroom Pizza. really tasty This one might use a couple more sauces for a richer flavor.
  • Buffalo Chicken Pizza: This pizza is a wonderful choice on the menu and is one of the spicier alternatives thanks to the jalapeño peppers and warm buffalo sauce. Wonderful.
  • Breadsticks: These delicious breadsticks are the ideal appetizers, even as quickly as the pizza arrives. They are constructed like a cheese pizza with lots of garlic.
  • Dessert pizza: This tasty finisher is topped with blueberries and cream cheese that has been spiced with cinnamon.
  • Apple Pie Pizza has a thick crust, a delicious apple mixture on top, and just enough icing to make it awesome.

The sauces need special consideration as well. While the sweet habanero sauce almost has the consistency of a glaze, the quick fired sauce has more of a spicy heat. I enjoy the somewhat spiciness of the red sauce, the extra buttery flavor that the garlic butter adds, and the golden barbecue, which combines honey mustard and molasses-based barbecue. Overall, a truly excellent choice.

The establishment is rather simple; there is a walk-up counter where you order pizza, wait for it to arrive, and then take it to a table. While eating in is pleasant as well, taking the food to go is excellent.

Overall, the idea is the best since it is practical; the cuisine is quick and simple to personalize. This location will be useful for college crowds, large groups, and people who are generally pressed for time. There is some validity to that.

  • Because the pizza is prepared quickly and there are many selections available, the restaurant is ideal for groups of people who may all have varied food preferences.
  • The sauces are a major plus; I’d advise trying a few of them.
  • Although there is space to eat in, it is recommended to take food to go. It may simply become packed.

What is rapid fire without a DOH?

Keep the flavor while reducing the carbs and losing the crust! For the crust on our No Doh pizza, you may choose between a fresh spinach leaf or grated parmesan cheese. You can cut your carbs by up to 98% and reserve at least 350 calories for dessert when you choose either “crust”! Each No Doh pizza comes with a complimentary fork. only accessible in a few spots

Rapid fire: how many calories is it?

One Rapidfire Ketogenic Coffee Pod (8 oz) has 100 calories. The% Daily Value (DV) indicates how much a nutrient contributes to a daily diet in a portion of food. 2,000 calories per day is the general recommendation for caloric intake.

Rapid fire: what is it?

The meaning of rapid-fire 1: shooting or made for firing shots quickly after one another. 2: characterized by quickness, vivacity, or wit a quick-witted comedian.

Customization is key for these operators, but it’s their secret weapon in the kitchen that has set the segment ablaze.

Do you anticipate that the fast-casual mania will soon abate? Think again. In 2015, its growth rate increased by 11.5%, according to Technomic, compared to 5.5% for limited service overall and 4.4% for rapid service. The research company also discovered that, with 37% of the market share, pizza dominates the list of fast-casual restaurants “Burgers, sandwiches, Asian, Mexican, speciality with 19%, chicken with 16%, and bakery concepts with each representing 15% or less.

The explosive growth of fast-casual pizza has been greatly aided by quick-bake ovens. Customers design their own masterpieces from beginning to end in a matter of minutes, and an expanding number of rivals are cashing in on the personalization frenzy while appealing to consumers who are short on time. Head executives at three rapidly expanding concepts were asked by PMQ to offer their opinions on the fad and some essential information about the factors that drive their companies.

“Customers, in my opinion, have taken advantage of fast-adaptability casual’s by coming in as a party of four and receiving exactly what they ordered.

Quick-bake ovens, which require no technical expertise and provide a quick, even bake, have been crucial to PIZZAFIRE’s success.

Sean Brauser, founder and CEO, PIZZAFIRE, Medina, OH (14 locations)

The fastest-growing sector of the entire restaurant industry is fast-casual. Five to ten rivals are currently expanding really quickly, including us. Our first store debuted two years ago, but we now have 35 planned openings for 2017 and are expanding through franchising outside of Ohio, into around eight additional significant markets. By the end of the year, I anticipate 50. Since the fast-casual industry is expanding so quickly, finding new venues is now our main priority.

Our business relies on fast-cooking ovens. In terms of quickness, which is crucial for lunchtime customers, you are in competition with Five Guys and Chipotle. We’re the biggest fast-casual firm using this incredibly unique oven, and it uses cutting-edge technology. Compared to a conventional wood-fired oven, our Marra Forni oven’s rotating deck allows for a more even bake and reduces human mistake. Additionally, it is gas-fired because utilizing wood increases complexity. With a gas-fired type, we may just direct-vent the oven, with no hood, whereas you’ll have different fire code requirements.

Not needing a highly skilled individual to operate the oven has been a key to rapid growth. Pizza is inserted, rotated twice around the fire, and then removed to be checked for doneness. Pies with a lot of topping may take a little longer, but our setup is largely automatic.

The pizza cooks in about 130 seconds in an oven that is set to 800. More than 200 pizzas can be produced each hour by us. Never have we been unable to deliver pizzas within a few of minutes. The ovens are left on overnight at a low temperature, then we turn them on in the morning. It takes about 45 minutes for the temperature to reach the desired level, and it stays there all day.

About 40% of our business occurs during lunch, but pizza is also a popular dinner option. People don’t have time to waste because lunch barely lasts 30 or 60 minutes. Regardless of where they are in line, we get them in and out in eight minutes. We work quite quickly, especially around lunch. Someone presses the dough out, someone adds sauces, someone adds cheese, someone adds toppings, and then we put it in the oven.

I traveled to Italy eight times to participate with the United States Pizza Team. I gained a lot of knowledge there, and now I can confidently say that our Neapolitan pizza cooks to perfection at that high temperature. But you need a thinner crust to work this quickly. (We also make a variant without gluten.) We also cook our sausage, chicken, and meatballs in the oven, along with other toppings.

Natural gas-powered brick ovens at Your Pie can produce 25 pizzas at once while enhancing the ambiance.

Drew French, founder, Your Pie Franchising, Athens, GA (36 locations)

Fast-baking brick ovens have existed for thousands of years, but we only began using them in 2008. To make pizza more approachable, we began utilizing them in a high-end fast-casual atmosphere. As time went on, individuals began using other oven designs, such conveyors, to produce pizza in this environment. These developments have contributed to the growth of fast-casual pizza.

People should have options while ordering pizza, was our goal. Before, ordering personal pizza wasn’t all about customizing and getting it done quickly; unless you just wanted a slice, you usually had to divide a pizza. Customers, in my opinion, have taken advantage of fast-adaptability casual’s by coming in as a party of four and receiving exactly what they ordered. Additionally, we provided a variety of sauce, cheese, and topping choices. People became enthused as they watched it all unfold in front of them in a brand-new and personalized way.

Pizza during lunch has taken some time for customers to get used to; typically, people don’t think of pizza at that time of day. When we enter new markets, it is still rather difficult to change that perception. But a significant portion of what we do is lunch; when we first opened, it was 40% lunch and 60% dinner; today, the ratio is virtually 50-50. Although we do more business at supper than at lunch in some markets, on the whole. Our strategy, which is connected to craft breweries and provides more of an environment, plays a role in this.

Over time, we have selected larger ovens so that we can produce more pizzas per hour; in our first store, the oven turned into a bottleneck for us. We use Woodstone brick ovens that run on natural gas because we believe the pizza tastes better and the customers have a better time when they witness the oven in action. It enables us to fully cook a pizza with any toppings. The cooking time for a single cheese pizza is 90 seconds, and it gets longer as more components are added. Depending on the time of day, we cook between 600 and 800 degrees, and the oven needs some time to heat up.

One of the simpler things to teach is how to use the oven. Since each pizza has a distinct number of toppings, we teach primarily on sight. On the first day of work, every employee begins at the oven, where they are taught how to rotate the pies. In one hour, we can cook 25 pizzas at a time. Employees only need to understand not to burn the pizza.

I experimented with several oven recipes prior to serving; when cooking at higher degrees, you must alter your water quantity. Since we don’t use a dough press, our usual thin, hand-tossed Italian crust rises somewhat. My vacation in Italy served as inspiration, and I’ve always wanted to create a Neapolitan-inspired look.

Our restaurant’s heart is its oven, where we can cook anything from salmon on cedar planks to our panini breads, mushrooms, and other toppings. Even our own turkeys for Thanksgiving are baked in the oven with everything else!

At Pie Five, conveyor convection ovens provide flexibility for employees and cook food at 650F.

The ovens at Pie Five can bake four different types of crusts quickly for a more streamlined customer experience.

Patty Scheibmeir, vice president of R&D and product innovation, Pie Five Pizza Company (97 locations), Dallas, TX

Pizzas bake in 145 seconds because we use a TurboChef conveyor convection oven, which is incredibly hot and very quick. Customers receive their pizza hot, fresh, and prepared to go by the time they pay. Fast-casual pizza has grown in popularity because it capitalizes on a time of day when you wouldn’t typically have pizza for lunch.

People enjoy eating pizza that is hot, fresh, and made with high-quality ingredients. Pizza with cheese may be a kid favorite, but mom and dad might have a “pizza, everything. Or, a person can find a way to avoid their dietary restrictions, such as going vegan or gluten-free. Both the experience and the pie are private.

“Depending on the type of crust you’re making, you can choose among conveyor-style, brick, or coal ovens. The fact that they are so hot for a quick bake is crucial.

Depending on the type of crust you’re making, you can choose among conveyor-style, brick, or coal ovens. The fact that they are so hot for a quick bake is crucial. We cook at 650 degrees, while other businesses may cook at 800 or even 500 degrees, depending on their preferences or the qualities they’re looking for. We are one of the only businesses in the sector that cook four different types of crust—Crispy Artisan Thin, Classic Pan, Traditional Italian, and Gluten-Free—in the same oven. Others that make a certain type of crust have additional options for their oven or temperature settings.

Although our regional or field leaders are experts in the ovens, staff don’t need to be as well-versed in them to operate them. We know the technology is there, and we want them to make the ideal pizza. Additionally, we create all of our sweets in-house, and our oven, which has a temperature range of 100 to 650, enables us to instantly modify the temperature. It is particularly adaptable because the top and bottom settings allow us to alter the airflow and change the belt’s speed.

Eight pizzas can fit within the oven chamber at once. A Chicago-style deep dish wouldn’t work in our ovens, therefore my job is to experiment with the dough to make them all compatible with our single cook setting. To ensure that the dough is not too brown or too light, that it is simple to operationalize, and that it is profitable, our formulation alters the dough by modifying the protein content, mix times, and the ratio of flour and yeast. The dough formulation involves lots of balance. Even if we enjoy it, we won’t sell it if the customer doesn’t.