Today, I decided to try a low hydration dough:
Pendleton Power Flour -100%
Water - 52%
IDY - 0.25%
Salt - 1.73%
Oil - 1.07%
Sugar - 2%
The dough fermented for four hours at a room temperature of 70 degrees. I think that the closest analog I can get to a conveyor oven at home is baking on a screen.
The pizza took a bit to stretch, but I got it there. I baked at 490 degrees for 8 minutes. The result was a nearly perfect clone of a very crappy pizza place nearby that uses a conveyor oven! Pale, and a bit of a gum line that wasn't that gummy. The crumb was ultra dense.
The reason I tried this is that I'm hoping to do an "intervention" at that local pizza place by asking them to bake one of my dough balls. This formulation isn't going to do it.
Perhaps using a hearth bake disc would get it closer to a good result?
Try reducing water another 5%, increase salt to 2.3%, and use ADY for a dough to be used in a conveyor oven. You won't get the same bake as a conveyor oven or even a similar bake in a home oven. The conveyor oven is much more intense with it's radiant heat distribution than a convection/conventional oven.
Screens are used for soft doughs and making an American style crust like chains make: i.e. Papa John's. I use a perforated pan for thin crust and the standard 2 inch deep dish pans for deep dish. I only use screens for calzones/strombolis/garlic knots/cheesy bread/etc. Not for pizzas. I like it crispy on the outside, chewy on the inside.
As far as the color being pale, there are several options you could try in order to get what you want. Egg Shade (food coloring) works well. I like adding semolina or corn flour myself, roughly 20% of the flour.
If you want to have a crispier crust using your dough, try panning the pizza crust, doc the dough, and put it in for a short run in your conveyor oven. Add toppings and then give it a full run. Another thing you can do is once the pizza does a full run, take it out of the pan and put it back in the conveyor for a short naked run.
Again, dough formulas all depend on where you are and what you're wanting to do. A big factor in dough formula is the type of water you use. Water in Chicago, New York, Tampa, LA, Denver, etc are all different. This is why you'll often hear about pizza places in LA trying to mimic NY style or Chicago style by importing the water from one of the cities. San Francisco for example, has softer and very clean water coming from Yosemite as opposed to Chicago. I had to take my dough formulas and use trial and error in order to get the dough I had in Chicago for San Francisco.
Lastly, to scash2014: Pizza Hut sucks, their dough sucks, everything they use sucks. Can't used Pizza Hut experience as a barometer to depict a conveyor oven, just like any other chain that uses them.
You just need to right dough formula and have to put certain toppings under the cheese so they don't dry out. Also, when baking "more loaded" or 3+ topping-pizzas in a conveyor, it's wise to start with a short run, then a long run. More specifically, take a standard Supreme pizza for example. Doc the dough, add the sauce, sausage, mushrooms, and green peppers and do a short run(half run) in the conveyor. Then, add the cheese, pepperoni, onions, and black olives and do a full run.