Red Earth Dough Co. • 2101 College Blvd • Alva, Oklahoma 73717 • 580-327-0400
New to the Profit Booster?
Before using the calculator, you may want to review the companion Profit Booster Guide. The guide explains the operational thinking behind freezer-to-oven workflow, labor reduction, throughput, consistency, and modern pizza production efficiency.
If you are already familiar with the Red Earth system, continue directly to the calculator below.
Quick Start — Compare Scratch Dough or Dough Balls to Red Earth
Start by clicking “Load demo” in the calculator below. The demo shows a shop using both scratch dough and dough balls, so you can see how the comparison works.
This calculator compares your current dough process to Red Earth pre-proofed crusts. Use the Scratch Dough Section if you mix and form dough in-house. Use the Dough Ball Section if you buy frozen dough balls and still thaw, proof, handle, press, or stretch them.
- If your shop uses both, complete both sections.
- If your shop uses only scratch dough, fill out the scratch dough section and leave dough-ball fields blank or zero.
- If your shop uses only dough balls, fill out the dough-ball section and leave scratch-dough fields blank or zero.
- The numbered circles turn green as each main input is completed.
Important: This is a directional estimator, not a guarantee. The goal is to show where dough handling, thaw/proof timing, waste, storage, and labor may be affecting profitability and kitchen throughput.
Why Red Earth Built This Calculator
Red Earth Dough Co. developed this free-to-use calculator based on more than 26 years of real-world experience producing fully fermented pizza crusts at scale.
Our crusts are designed to go directly from the freezer to the topping line and immediately into the oven. The bake completes the work of the yeast, delivering consistent, fully developed flavor without the variability of scratch dough or dough-ball systems.
The FTO™ system — Freezer → Toppings → Oven™ simplifies workflow, reduces labor pressure, and eliminates timing risk associated with thawing and proofing.
Dough → Crust Tasks Measured — Toppings Not Included
These are common dough-handling steps Red Earth pre-proofed crusts are designed to reduce or remove.
Inputs — Compare Scratch Dough and Dough Balls to Red Earth
Enter the sections that apply to your shop. Some operators make scratch dough, some buy dough balls, and some use both.
Common Inputs
Scratch Dough Section
Use this section for pizzas currently made from raw flour, water, yeast, salt, oil, sugar, and other ingredients.
Dough Ball Section
Dough balls may reduce mixing labor, but they still require receiving, freezer handling, thaw/proof timing, forming or pressing, and waste management.
Advanced
Results
Assumptions & math
Current dough/crust spend = scratch ingredient spend + dough-ball spend.
Red Earth crust spend = total pizzas analyzed × Red Earth cost per crust.
Ingredient cost difference = Red Earth spend − current dough/crust spend.
Weekly operating improvement = labor savings + waste/handling savings − ingredient cost increase.
Optional added sales capacity = extra pizzas/week × average selling price.
Your report will open in a new browser tab.
In the report tab, select Print / Save as PDF to print the report or save a copy to your device. If the new tab does not appear automatically, check the tabs at the top of your browser.
Why Operators Use The Red Earth Profit Booster
• Estimate labor savings using freezer-to-oven pizza production systems
• Compare traditional dough-room labor against simplified production workflows
• Evaluate operational efficiency improvements and throughput gains
• Understand how pre-proofed crust systems reduce staffing complexity
• Explore consistency advantages from laminated dough technology
• Analyze opportunities to reduce waste and improve profitability
• Support restaurant, chain, and foodservice operational planning
• Learn how Red Earth Dough Co. simplifies pizza production for modern operators
