current Rt suppliers

[Lydia]

Round Table owner's Association

List of suppliers.

http://www.rtoa.org/associates/

If you click on the Pendelton Icon it will take you to a pic of the Mondako dusting flour bags.

Also note that Pizza Blends is listed as well as; Swiss American (mini pepperonis for the Xreme Pepperoni pizza) Gallo (salami and possible the Primo pepperoni) Roma which puts out various brands pepperoni, as well as flour, Saputo which I believe is now owned by Galbani as is Percious...

[Chicago Bob]

I wonder what the different levels of "sponsors" means.
My local NY slice joint gets nearly EVERYTHING they use(for the pizza) from Roma. They carry a large line of products. They have a dist. center about 5 miles from me but won't sell to me. 

[Lydia]

yah, This was a "quicky" post.

No clue about the levels.

Roma has flour too... Luigi's I think.. and a few cheese's.

[Chicago Bob]

http://www.romafood.com/Products/Pages/default.aspx

[Lydia]

Had RT pan pizza last night...something is up with the crust for sure. 
It chewed like a new York style, had way too much browning, tasted like liquid malt extract and smelled like a pretzel or a bagel.
Everything else tasted the same but the cheese didn't melt too well.

[Chicago Bob]

Had RT pan pizza last night...something is up with the crust for sure.  
It chewed like a new York style, had way too much browning, tasted like liquid malt extract and smelled like a pretzel or a bagel.
Everything else tasted the same but the cheese didn't melt too well.

We don't have RT here in NC.  I take it the "pan" pizza is different than the thin pies DNA Dan(and others) have been cloning? Dan's pizza looks superb!
Sorry to hear about your sub-par pizza from last night Lydia  

[Lydia]

Thanks, 

actually it was "good" it just wasn't "Round Table" thus the disappointment.

Yah, traditionally the pan pizzas are made with the same dough as the original crust, it's just not laminated with scrap dough.

[elsegundo]

The thick RT pizza also uses up to 50% dough from the previous day.

[Lydia]

The thick RT pizza also uses up to 50% dough from the previous day.

Thanks Bill,
I must have missed that info somewhere. The last I knew was that they were cut from the fresh dough, weighed it until within range, and then they were sheeted individually.
So how do they do it with the scrap?