I worked for Garcia's for over four years in the 80's, two as store manager. Unfortunately I did not get the "emergency use" recipes for the sauce and dough. I have been kicking myself for years for not having the foresight to get these recipes. Now that I found wildwood's recipes I plan on trying them. They do sound rather close to what I remember, except that I was thinking the sauce had a couple of additional spices.
I do remember the amounts of the main ingredients used for each. Obviously they make an awful lot, but can be adapted for wildwood's recipes.
Dough: 1 bag slurry mix, 50lbs flour, 3.5 gallons water, 7 quarts vegetable oil.
I just re-read this thread and found this. Assuming my sugar, salt and yeast amounts I've been using are in the right ballpark, I get something like this:
AP Flour (100%): 22680 g | 800 oz | 50 lbs
Water (58%): 13154.4 g | 464 oz | 29 lbs
IDY (1%): 226.8 g | 8 oz | 0.5 lbs | 25.1 tbsp | 1.57 cups
Salt (1%): 226.8 g | 8 oz | 0.5 lbs | 22.24 tbsp | 1.39 cups
Vegetable Oil (27%): 6123.6 g | 216 oz | 13.5 lbs | 449.44 tbsp | 28.09 cups
Sugar (7%): 1587.6 g | 56 oz | 3.5 lbs | 132.74 tbsp | 8.3 cups
Total (194%): 43999.2 g | 1552 oz | 97 lbs | TF = N/A
That seems like a lot of oil to me.