Today, I decided to reread a good part of the Buddy's thread to see if I could come up with any forgotten information or leads or clues that might help you perfect your Buddy's clone pizzas. While I was at it, I decided to update Reply 126 at http://www.pizzamaking.com/forum/index.php/topic,3783.msg81436.html#msg81436
, which contains just about everything I know or have found about the Buddy's dough and pizzas, to reflect the latest information we have on the Buddy's dough and pizzas. As you know, for my reverse engineering and cloning projects, I try to stay as close to the target product as possible, and to rely as much as possible on information that the target company puts out or information from current or former employees. Even then, information can sometimes turn out to be incorrect or inaccurate.
As an example of where I have seen confusion about the Buddy's pizza is the cheese that Buddy's uses. There has been a lot of speculation that Buddy's uses cheddar cheese and other cheese blends that might include cheddar as well as other cheeses. However, from all of my research, I have seen nothing that suggests that Buddy's is using anything other than brick cheese as its main pizza cheese. Buddy's itself has said that it uses brick cheese, on several occasions. Moreover, if you look at a typical Buddy's menu, such as the one at http://www.buddyspizza.com/documents/Carryout101.pdf
, you will note that two of the "Veggies & More" topping options for its square pizzas include Extra Cheese and Cheddar cheese. If the main cheese was cheddar cheese, why would you list Cheddar cheese as an option? If the main cheese were cheddar cheese, you would most likely list Extra Cheese and Brick Cheese.
On the matter of the dough making protocol that Buddy's may be using, I refer you to Reply 95 at http://www.pizzamaking.com/forum/index.php/topic,3783.msg73765.html#msg73765
. It's possible that over the years Buddy's may have change its dough making protocol, but what is reported in Reply 95 would reflect a workable way of making dough in batches so that orders can be filled throughout the day, even if the last of the dough may be a bit long in the tooth.
As I was rereading the Buddy's thread, I also found the post that first discussed the "double kneading" technique. That post is Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,3805.msg31842.html#msg31842
. You will also note that in Reply 318 referenced above, a former employee of Buddy's (lufty) made the following statement that I excerpted from a post that he made at the Reddit website: The balls are weighed and placed in the pans loosely stretched and stacked up criss-cross to rise. A few hours later they are stretched out properly, using your thumb to press the corners into the pan a midway up the edge.
I believe that statement reflects the "double stretching" technique, even more accurately than what I had been told by the Buddy's Conant employee. You will also note in the video you referenced at http://www.myfoxdetroit.com/story/19042572/how-to-make-buddys-lake-huron-pizza
, starting at 1:47, that the pizza maker discusses what appears to be the double kneading technique. Of course, in actual practice it may be necessary to press or punch the dough down a bit or else accomplish the same result by the way that the cheese and toppings are applied.
In Reply 318, I also excerpted another statement from lufty about the Buddy's pizza sauce, specifically, The sauce is tomato paste, water, and seasoning whisked together ahead of time
. Elsewhere, we learned that Buddy's uses Stanislaus products. As is shown at http://www.stanislausfoodproducts.com/products/nutrition-facts
, Stanislaus has a Full Red Tomato Paste product. If lufty was loose with the term "paste", Stanislaus also offers basic "super heavy" products under the Saporito brand.
I also found another post by dicepackage, at Reply 287 at http://www.pizzamaking.com/forum/index.php/topic,3783.msg125814.html#msg125814
, that shows a typical Buddy's dough ball that he purchased. He noted that the dough ball felt very wet. However, that might have been because the dough had undergone an extended fermentation. Regrettably, dicepackage forgot to weigh the dough ball. So close but yet so far.
I thought that you would also get a kick out of this post: Reply 281 at http://www.pizzamaking.com/forum/index.php/topic,3783.msg121334.html#msg121334