Sorry to drag up an old topic, but this was the only place I could find where people tried to duplicate RT's recipe. That being said, RT pan (thick) crust is my favorite crust of any pizza place I've been to. I know it's not popular to think a chain's pizza is superior than any other I've had, but their crust and sauce is truly unique.
When I found this thread I immediately wanted to try to see if I could replicate this recipe at home. I tried Lydia's shortcut recipe on Saturday after gathering all the ingredients necessary. First off, I didn't realize that the dough was supposed to be barely mixed when I first read this forum, so I ended up mixing all of the ingredients in the Kitchenaid with a dough hook. The dough was formed into a tight ball, then left on the counter for 5 hours. It was then refrigerated overnight and taken out to sit on the counter for 2 hours before baking. I divided the dough into 6 equal-sized balls to make two pizzas with 3 layers. However, I had the same problem as a previous poster where the balls were just not big enough to be rolled out to 12 inches. Not only that, but it was very flexible and would snap back as I rolled it. Would rolling it immediately out of the refrigerator help with that?
Anyways, I ended up making 2 layers for each pizza instead of 3 so that I could get a full 12 inches. I baked it on my Fibrament baking stone on the bottom rack at 500 degrees. The crust turned out better than any homemade pizza I've made, but there's still one key thing missing: the outside of the crust is crispy and not tender. I don't know if it's because I used a baking stone, but RT's thick crust is always tender on the outside.
I plan to try Pete's recipe next, but if anyone has any more suggestions I'd appreciate it. Also, Pete if you are still around and interested in replicating this still, I'd be willing to mail you a slice frozen with dry ice. You could imagine I'd go to almost any length to replicate this crust.