there is only two topics that contain the word, and one is pete referencing another thread. i used to work at two seperate vocellis, one which i delivered, the other which i managed. at the former store, there was a guy by the name of dave there who worked for them since for 19 years. he once told me they used to make fresh dough at the store, but corporate changed that when they switched off of the Pizza Outlet name.
well, i ran into him the other day, and he told me the recipe they used to use. supposedly WPP in johnstown still uses their recipe when they manufacture their dough for them, and this is the recipe.
100% flour (extremely high gluten. along the lines of 16-17%) i would suggest VWG to bring up the %
1.7% salt, kosher
2% straight olive oil (not virgin, not light. just olive oil) and .5% extra virgin olive oil
dough weights and size:
10" small - 10oz
12" med - 15oz
14" large - 20oz
16" neopolitan - 20oz
16" x-large - 25oz
18" 'colosso' 25oz
14" thin - 10oz par-baked, available through reinhart seperately
14" pan - same deal, 22oz par-baked, iirc.
5oz of their crushed tomato sauce for a large, 8oz of 100% mozz cheese.
mix it all up, throw in a few stretch and folds, rise room temp until double. if using a cold day ferment, this is a 4-7 day. dough is meant to be mixed and frozen immediately after balling, (then it becomes a 4-7 day dough) but room temp straight after mixing until its double.