Help me make sicilian pizza dough PLEASE

[peruvianpizza]

Let me tell you a little about us. We live in Peru and own a pretty large frozen pizza business. Until 8 years ago frozen products like these didnīt even exist so we came up with a totally different concept in frozen pizza. We grill them! They have no added fat or chemicals all our cheese, sauces etc are the best quality available. Anyway, we were doing really well until... the main supermarket here has asked us for a deep dish Domino`s or Pizza Hut type greasy pizza. We hate doing this but it`s a business and we MUST. I know we`re sell outs but one must eat. Sooo, after many attempts I just can`t seem to get the dough bready enough without it getting soggy and not crispy. I`ve tried dough conditioners (what`s available here) and adding fat to the dough but it doesn`t seem to work properly.
Does anyone have any suggestions? Also, we grate/shred aprox 1.6-2 tons of cheese per month so I`m looking for a HUGE industrial cheese shredder and can`t seem to find one. Any ideas?
Thanks so much
Christina

[Pete-zza]

Christina,

I think you may have posted on the wrong board since a Domino's deep-dish pizza or a Pizza Hut pizza is not a Sicilian style pizza. I can't tell you how you would create a frozen pizza from the ingredients used by Domino's and Pizza Hut, but you should get a pretty good idea as to the ingredients used by those companies at http://www.dominos.com/home/menu/ingredients.jsp (see page 24 for the Domino's deep-dish crust ingredients) and http://www.pizzahut.com/Files/PDF/PIZZA%20HUT%20INGREDIENT%20STATEMENTS%202008.pdf, respectively. With respect to Pizza Hut, in the U.S., PH has gone almost exclusively to frozen doughs, although in some countries outside of the U.S. PH still makes some pizza doughs fresh.

I'd also like to suggest that you register and post your questions at the PMQ Think Tank at http://thinktank.pmq.com/viewforum.php?f=6. In posting your questions, I would try to get Tom Lehmann to address them. The best way to do that is to put his name (Lehmann) in the title of your post. That way, he is more likely to see the post. He and/or others may also help you identify what kind of cheese shredder you might use for the volume of cheese you use.

Good luck.

Peter

EDIT (4/20/13): For the Wayback Machine link to the above Pizza Hut pdf document, see http://web.archive.org/web/20100602083641/http://www.pizzahut.com/Files/PDF/PIZZA%20HUT%20INGREDIENT%20STATEMENTS%20September%202008.pdf

[pizza shack]

Hi,
I recently watched a show on the history of pizza. They said that frozen pizza was hard to get just right, that there was too much moister in it and that it made a soggy crust. There are one of two things you can try, pre bake your crust, or do what all the frozen pizza giants do, use baking powder, by using baking powder you get a rise while baking, and it freezes well .
Hope this helps.