I tried Lehmann's recipe today. Here's how I made it:
300 gr. flour
5.25 gr. salt
6 gr. sugar
6 gr. olive oil
174 gr. water
1.5 gr. onion/garlic powder 50:50 blend
Combine dry ingredients in a large bowl until thoroughly mixed.
Stir in water until dough comes together (about 30 seconds), then add oil and stir another minute.
Form dough ball and let sit in sealed bowl for 20 minutes.
Dust counter surface with sifted flour and roll dough to 16 inches.
Place dough skin on well-oiled perforated pan and par-bake for 3 minutes at 475*.
Finish dressing pizza and bake 5 minutes on middle shelf, then finish on bottom shelf for about 2 minutes.
This crust is pretty good. But is it Pizza Shoppe good? No.
The first problem is the texture. Although it is similar to Pizza Shoppe, this crust has a chewiness that is completely absent in Pizza Shoppe's crust. This is especially evident in the outer rim of the crust. Their crust is extremely light and airy - more or less exactly like a saltine cracker. I think lowering the amount of water might help with this.
The other problem is the flavor. This crust is really bland, and it's not like Pizza Shoppe crust is bursting with flavor, but it has a unique flavor that - once again - is extremely similar to a good saltine cracker. At the very least, the amount of salt needs to be increased to get closer to the flavor of Pizza Shoppe.
So, all-in-all, this is a good starting point, but it is certainly not a suitable Pizza Shoppe clone. I really hope we can work on this because it truly is a great pizza that is very unique, as anyone who has eaten there will tell you. I know for sure that they use a small amount of yeast, perforate the dough and bake in cutter pans right on the oven deck.
Interesting video about their pizza and crust:http://www.masslive.com/entertainment/index.ssf/2011/06/2011_valley_food_championship_23.htmlhttp://www.pizzashoppe.com/images/Home/Home_FlashFPO.jpg