Good to see you back and posting again.
Since I tried to pull everything together in the post you quoted, and maybe even starting before, there have been some changes at Buddy's. For one, Buddy's made changes to its website and no longer talks about the double knead method or the Stanislaus tomatoes or the Wisconsin brick cheese. It's hard to know whether Buddy's is just trying to hide what it does or maybe they have changed the way they run their operations. Buddy's is also in the process of reporting their nutrition information, as noted at http://www.buddyspizza.com/nutrition.asp
. It is very difficult to reconstruct a product just from Nutrition Facts, but maybe together with other things we believe to be true there is a chance that we can find a few other pieces of the puzzle.
Another change at Buddy's is that they appear to have gone to another cheese source. For example, if you look at the Buddy's menu, at http://www.buddyspizza.com/documents/WebsiteMenu7.2.10.pdf
, at page 2, you will see the Foremost Farms logo off to the right. Foremost Farms is a large cheese cooperative that serves the foodservice industry. I was never able to find a Foremost cheese at the retail level, either under the Foremost name or another brand. If you look at some of the Foremost cheese blends, at http://www.foremostfarms.com/Commercial/Cheese/1950-127-Brand.php
, you will note a few that contain cheddar cheese, however I am not sure whether the cheddar cheese in the blends is a white cheddar cheese. However, there is that possibility since Foremost does sell a white cheddar (see the last item in the list) and the page I cited talks about cheeses used to make the types of pizzas that some Greeks made in the Northeast. The cheeses for the Greek style pizzas, even to this day, use mostly white cheddar cheese, either alone or in blends.
A while back, through email exchanges with Buddy's, I confirmed that the flour is, in fact, bromated, as I had suspected. That change is reflected in the summary you quoted.
On a somewhat related matter, recently I have been working with a couple of our members, including PizzaHog of this thread, to reverse engineer and clone a Jet's square pizza. As you know, Jet's is big in Michigan. I learned that they make and use their dough mainly for same day use but with a one day holdover in the cooler for next day use if needed. They also use steel pans and conveyors. I noted other similarities to the Buddy's system, as well as some differences, but it is quite possible that Jet's was influenced by the Buddy's experience. If you are interested, or if you know something about the Jet's square pizzas that might help with our reverse engineering efforts, you might visit the thread at http://www.pizzamaking.com/forum/index.php/topic,8247.0.html
. You can read my analysis to date at Reply 26 at http://www.pizzamaking.com/forum/index.php/topic,8247.msg118161.html#msg118161
. There might be something in that post that jogs your memory on some other aspect of Buddy's operation.
BTW, soybean oil is sold as vegetable oil in supermarkets. I know that Kroger sells it because I have some, under the Kroger brand name. Vegetable oil these days is almost exclusively soybean oil although I have seen an occasional soybean oil blend sold as vegetable oil.