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.
Sauce: 1 bag sauce mix, 6 #10 cans whole peeled tomato, 6 #10 cans tomato sauce.
The sauce was then mixed with a chopper that would hack the tomatoes to pieces. (A long shaft with blades on the end powered by a hand drill! A blender on chop would likely work well.)
Olive oil was not used in the dough, although many thought that it was, probably due to the rich nature of the dough. The dough was pressed into a pan then allowed to rise at room temperature for at least an hour before making. No proofer was needed. In a couple of the stores extra yeast needed to be added due to local water conditions (ie a high chlorine content, which inhibited yeast growth).
For the pan pizza a layer of sliced mozzarella was put on top of the dough, then sauce, then toppings, then the cheese, as per wildwood's instructions. The top cheese was a blend of mozzarella, low-skim mozzarella, provolone, parmesan, and romano (as I recall; it's been awhile). The sausage was a custom mix with lots of black pepper.
What is referred to as the "gutbuster" above is actually the stuffed pizza. The Gutbuster was Garcia's copyrighted name for their house special combo: sausage, pepperoni, mushroom, green peppers, and onions. You could get a Gutbuster in a pan or a stuffed pie.
For the stuffed pizza, butter the inside of a high-sided cake pan (7"-10", about 1.5" high), put corn meal in the pan and swish it around until fairly well coated; dump excess corn meal. Then fit the bottom dough to the pan, put the top dough on a flat sheet, and allow both to rise (at room temperature at least an hour) before making the pie. Then the toppings, except pepperoni, are layered with cheese blend between each topping. Before the top tough is put on add a bit of cheddar and parmesan, and, as I recall, drizzle some olive oil. If pepperoni is used it goes on the top dough before the sauce. The top spice mix goes on top of the sauce. I remember the top spice mix using powdered rosemary, powdered thyme, and garlic powder. I think likely some basil as well. I was thinking that there was five ingredients in the mix, but once again it's been awhile and I cannot remember for sure what all went in it. After the top spice mix drizzle some olive oil. When baking, insert two or three aluminum baking pins at an angle into the pie (well cleaned 10p nails can be used); these help get heat into the interior.
If anyone tries any of these please let me know how it turned out, and any alterations you may have used that worked well.