Donatos got rid of the whey but kept the dried milk powder. Otherwise, but for the yeast, everything else seems to be in the same pecking order as the recipe I posted in Reply 59.
I guess I should get some of that. In fact, right before I read your post, I remembered a Donatos commercial from years ago in which they made it a point to reveal that they used milk and eggs in their dough. As I believe you mentioned earlier in this thread, their yeast percentage is surely a lot higher than what we're used to because their dough is frozen. Of course, they're using IDY (I think), while I'm using ADY. Also, Iím not going to freeze my dough, so that all complicates things a little with yeast. Still, I feel comfortable with my yeast figure.
[Paraphrased] I took a look at the Donatos nutrition data for a thin crust pepperoni pizza: Their baked pizza weight is 32.45 ounces, while your pizza weight is 34.48 oz (dough=14, sauce=8, cheese=7.68, pep=4.8 oz)
Hmmm. Yeah, surely baking off some of the moisture has a little to do with that disparity, but probably not much. The Tommy's clone I made tonight, which I accidentally rolled too thin (with a TF of 0.100), was just a hair thicker than a Donatos crust. I'd say 0.090 would be the absolute minimum TF for Donatos, with 0.095 being more likely.
Maybe corporate has become skimpy with certain ingredients in recent years, as so many other food producers have done. It's hard to account for a 2-ounce disparity, but the weights I've provided for sauce, cheese, and pepperoni are the weights they used as of 2002. Acceptable base-cheese weight was expressed as .450 lb to .480 lb, and pepperoni weight was expressed as .300 lb. The sauce was dispensed from a machine, but the sauce quantities were listed somewhere as 2, 4, 6, & 8 ounces.
If you are in a position to weigh your pizzas before baking and after baking, that should give you a pretty good idea as to the weight loss in your particular circumstances with your particular oven and bake protocol.
Funny that you mention that because I actually do weigh almost every pizza I make, right after I take it out of the oven. Even though I rarely document the information, it has kind of become a ritual for me. Since I haven't tried making a Donatos clone yet, I haven't had a chance to weigh one, but I will definitely do that tomorrow.
I am not sure whether you mentioned it, but did you like the Donatos pizzas? And did you like the company?
Donatos is good pizza, especially for a chain. (Last I checked, they were #14 or #15 in gross sales nationally.) Even though they sacrificed a lot of quality during their growth spurt in the late 90s/early 2000s, it's still pretty good stuff, especially compared to every other chain I can think of.
Working at Donatos was better than working at Pizza Hut, but it was still a crappy job with a greedy corporation that didnít give a hoot about me. They had no idea how valuable I was to them, nor how much more valuable I could have been to them if theyíd bothered to pay attention. One thing I did was spend a few hours every Thursday walking around the delivery area, putting up doorhangers, while other drivers spent that time at a bar. (Yes, they were on the clock). I could see every weekend that my doorhanging excursions were worth a lot of money because every weekend we would get a lot of deliveries to the neighborhoods I had ďtaggedĒ with doorhangers that Thursday.
Half of the drivers were high all the time and did a horrible job, yet I got paid considerably less than every other driver. And thatís just the beginning of my beef with Donatos. So one Friday morning I just didnít feel like going to work, and I never went back. Their loss, not mine.