New here and I'm in need of some help!!!!

[The Wheel]

Make a very long story short...I recently bought a small pizzeria in chicagoland.  The guy I bought the pizzeria from was supposed to show me the ropes and didn't. So I've been using Rosati's brand pizza flour.  It's a 50 lb bag that all I add to it is 6 cups of olive oil, 3 gallons of water and I throw in 4 cups of semolina. The dough comes out great!  We'll my problem is here I've recently asked my distributior for a new salesman which they didn't like (he's a family member) I think.  So now basicly they will not service me.  So I need to come up with some sort of a recipie for my dough pretty quickly.  I have 100lbs of the old mix left which will last me MAYBE till Monday night if I'm lucky.   

If anyone could help that would be great!! I'd be willing to pay ya and feed ya too!!!

Thanks

-The Wheel

[pizzaneer]

no pay needed  we like to help.
 
have you tried restaraunt depot?  http://www.restaurantdepot.com/home
There is a location close to you.

 Chicago, IL 1030 W Division St Chicago,  IL
Phone: 312-255-0403
Fax: 312-255-0933
Email: Manager.042@jetrord.com
Note:Store Hours:
Mon: 6:00 AM - 6:00 PM: Fri: 6:00 AM - 6:00 PM
Tue: 6:00 AM - 6:00 PM: Sat: 7:00 AM - 4:00 PM
Wed: 6:00 AM - 6:00 PM: Sun: 9:00 AM - 3:00 PM
Thu: 6:00 AM - 7:00 PM

You can get an idea of what type of flour to get by taking a look at this thread, talking about duplicating the Rosati's Pizzeria thin crust and deep dish:
http://www.pizzamaking.com/forum/index.php?topic=8350.20

[buceriasdon]

pizzaneer covered it well, not much I can add except the bag of flour should have the needed info to purchase a flour similar such as protein content and bromated or not. Perhaps info on added malt. Best of luck!
Don

[The Wheel]

no pay needed  we like to help.
 
have you tried restaraunt depot?  http://www.restaurantdepot.com/home
There is a location close to you.

 Chicago, IL 1030 W Division St Chicago,  IL
Phone: 312-255-0403
Fax: 312-255-0933
Email: Manager.042@jetrord.com
Note:Store Hours:
Mon: 6:00 AM - 6:00 PM: Fri: 6:00 AM - 6:00 PM
Tue: 6:00 AM - 6:00 PM: Sat: 7:00 AM - 4:00 PM
Wed: 6:00 AM - 6:00 PM: Sun: 9:00 AM - 3:00 PM
Thu: 6:00 AM - 7:00 PM

You can get an idea of what type of flour to get by taking a look at this thread, talking about duplicating the Rosati's Pizzeria thin crust and deep dish:
http://www.pizzamaking.com/forum/index.php?topic=8350.20

Thanks for the response.  I do shop at the depot, I'm heading there in a few.  I'm going to get some cerseota flour and some high gluten and go from there. I'll make a few different variations and see what happens.   I found so much good info on this site.  Now I do feel a bit  better lol

Thank you guys for the response.