First of all, Pete-za really deserves all the credit here. Without all his help in getting this started I'd be nowhere close, and as of now I'm able to make a pretty good (not yet perfect) Donato's close that at least helps the cravings all the way out here in Denver.
Please try try try this recipe, especially everyone familiar with Donatos, and let us know what you think! (ps - I know a lot of work needs done with the sauce!!!)
Wazatron's 14-inch Donatos Clone Dough Recipe – Version 2.0
• 100%, Bread flour (KA), 7.50 oz. (212.34 g.), 1 3/4 c. + 2 t. (stir, spoon and level technique)
• 46%, Water*, 3.25 oz.
• 10.8%, Eggs, 0.81 oz. (22.93 g.), about 1/2 of a large egg
• 3.5%, Vegetable oil, 0.26 oz. (7.43 g.), a bit over 1 1/2 t.
• 1.7%, Salt, 0.13 oz. (3.61 g.), a bit over 5/8 t.
• 1.7%, Dried dairy whey, 0.13 oz. (3.61 g.), a bit over 1 1/8 t.
• 1.5%, Nonfat dry milk, 0.11 oz. (3.19 g.), a bit over 2 1/8 t.
• 1%, Sugar, 0.07 oz. (2.12 g.), a bit over 1/2 t.
• 0.50%, Instant dry yeast (IDY), 0.04 oz. (1.06 g.), a bit over 1/3 t.
Total dough weight = 13.08 oz. (370.95 g.)
Pizza size = 14 inches
Thickness factor (TF) = 0.085
• Stir the nonfat dry milk into a small amount of the total water, scald (with microwave), let cool, and set aside.
• Combine the flour, sugar, IDY, and the dried dairy whey in a bowl, and set aside.
• Crack one egg, stir, measure out the amount needed, and set aside.
• Put the remaining water into the bowl of the stand mixer, add the salt and stir to dissolve.
• Add the cooled liquid nonfat dry milk and the egg to the salt/water "brine" and combine (with a wooden spoon).
• Add the flour mixture gradually and mix/knead at Stir or 1 speed until all or a good part of the dough pulls away from the side of the bowl.
• TIP*: I have reduced the overall water – chances are you will need to add a TINY bit more to get the dough to come together. If so, add in VERY SMALL increments, like 1/8 tsp. The dough can easily go from too dry to too sticky and unworkable in a heartbeat.
• Add the oil and knead to combine, using speed 1 and/or 2, adding any additional flour and/or water needed to achieve a dough that is smooth and slightly sticky (tacky).
• Knead the dough by hand for about 30 seconds and shape into a ball or disk.
• Lightly oil the dough ball and place it within a container (covered) and then put into the refrigerator.
• Place in refrigerator for about 52 hours
• Warm up at room temperature for 1 hour
• Roll out on heavily floured work surface, using a rolling pin, to 14 inches
• Dock the dough and oil with vegetable oil.
• Liberally dust with cornmeal, patting down into the dough
• Flip the dough onto a disk and use a pizza cutter to “cut” around the circle for a nicely shaped pizza without big edges.
• Proof in the oven, with humidity (from 200-degree F water in a large measuring cup), for 1/2 hour.
• Pull skin out and rest on counter while oven heats up to 450
Dressing of the Pizza:
• Dress using Donatos’ clone sauce, shredded aged-smoked-Provolone cheese, and whatever toppings you might like (all veggies must be fresh!! No canned mushrooms!!)
Baking Protocol Options:
1. Preheat oven to 450 degrees F.
2. Place pizza on lowest rack position at 450 for 7 minutes (or until done)
Wazatron's Donatos Clone Sauce – Version 2.0
Mix/whisk together before hand and let sit overnight. Do not cook.
• Tomato paste 1 can
• Water 1 can
• Sugar 1 tbsp
• Salt 1 tbsp
• Basil 1 tbsp
• Ground basil 1 tbsp
• Paprika ¼ tbsp