Author Topic: Shakey's sauce recipe??  (Read 183515 times)

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Offline DNA Dan

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Re: Shakey's sauce recipe??
« Reply #175 on: February 27, 2012, 11:28:41 AM »
What is that last pizza? Taco salad? Looks pretty darn good to me. Do they use tomato sauce on it or some spicy salsa type sauce?

Offline Mad_Ernie

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Re: Shakey's sauce recipe??
« Reply #176 on: February 27, 2012, 08:09:49 PM »
What is that last pizza? Taco salad? Looks pretty darn good to me. Do they use tomato sauce on it or some spicy salsa type sauce?

Good eye, Dan.  Yes, it is a Taco pizza.  That is supposed to be Happy Joe's claim to fame (they claim to have invented it).  I think they do use some kind of salsa on the pizza instead of regular pizza sauce.  That craze came after I stopped frequenting HJ's in the 80's and then they left town.  There is a former HJ's franchisee who opened his own place in Independence, MO and it is more like the original Happy Joe's pizza than the real HJ's today.  Sort of like when former Shakey's franchisee's broke away or stayed open and kept the original recipes going after the management at Shakey's started driving the business into the ground.
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Offline SquirrelFlight

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Re: Shakey's sauce recipe??
« Reply #177 on: February 28, 2012, 10:53:24 AM »
I've been trying to replicate a taco pizza for years.  I have no idea who actually "invented" it, I just know that you can get them all over in Oregon where I grew up.  And that they aren't to be had anywhere in the Phoenix area (at least I haven't been able to find one).

The desire to have a taco pizza is what brought me to pizzamaking.com in the first place!  I think it may be time to give the Shakey's crust clone a try...

Offline Mad_Ernie

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Re: Shakey's sauce recipe??
« Reply #178 on: February 28, 2012, 10:27:30 PM »
For more on Happy Joe's and their taco pizza, check out here



here

http://www.happyjoes.com/menu.php?category=3

and here

http://en.wikipedia.org/wiki/Happy_Joe%27s

You can also find various taco pizza recipes on the internet fairly quickly by just using a standard search engine.  Here are a couple examples:

http://sweetiepetitti.blogspot.com/2011/04/happy-joes-taco-pizza.html

http://www.tastebook.com/recipes/2268561-Happy-Joe-s-Taco-Pizza
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Offline DNA Dan

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Re: Shakey's sauce recipe??
« Reply #179 on: February 29, 2012, 11:09:29 AM »
 I would suggest the little corn chip "strips" you get in a taco salad over the crumbled chips. Just seeems like such a choking hazard with pieces that big. Then again I eat pizza fast.  :-D

Offline SquirrelFlight

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Re: Shakey's sauce recipe??
« Reply #180 on: February 29, 2012, 04:08:44 PM »
In my experience, the lettuce and tomatoes are messy enough to really preclude eating it fast   :D

Thanks for the links, ME, but the toppings really are straight-forward.  In fact, I've been working on frying my own beans since you can get pounds of dried pinto beans for the same price as a small can.  The taco pizzas I liked best were the seasoned the beans (no "pizza" sauce underneath - the seasoned beans *are* the sauce), but left the ground beed unseasoned.

The part that is still eluding me is the perfect crust to put it on.... which maybe I've found  ;D

Offline Extra Cheese

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Re: Shakey's sauce recipe??
« Reply #181 on: January 19, 2014, 06:50:03 PM »
I hope this is the best place to post this tidbit.  I introduced myself to the forum with this in my post:

"I had a boyfriend in the late 70's/early 80's that worked as an assistant manager at Shakey's while we were in college.  Sometimes I would help him close up so that he could get out in time to study or have fun. 

I tried to figure out what was in that sauce back then and found one very unusual ingredient on the spice pack's list. 
I remember them mixing up the sauce at closing time in a "bucket" and they would let it sit at least overnight, sometimes longer.  Most of the ingredients were generic and the pack said "spices".  There was one standout ingredient that I noticed.  I'm here to share that info.  I read the entire sauce thread and didn't see it listed.  It appears that there were some changes to formulations over the years.  I guarantee that this ingredient adds ZING!"


Well, that ingredient that surprised me was mustard.  So, I use Coleman's dry mustard in many of my sauces to add a bit of zing to my sauce.  It seems to help round out the flavor.  You just need a tiny bit.  It is an ingredient in many traditional American Chinese restaurant mustards too.
(Not the vinegary mustards that are in packets.) 

I hope this tip helps! 


Offline Zing

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Re: Shakey's sauce recipe??
« Reply #182 on: January 19, 2014, 10:42:24 PM »
Welcome, EC!

Thanks for your contribution. Elsewhere on this forum is a photograph of the cardboard box today's fully prepared Shakey's pizza sauce is shipped in. There is currently no mustard listed on the ingredients declaration. I will add some mustard to my next batch of sauce.

Offline yonkiman

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Re: Shakey's sauce recipe??
« Reply #183 on: February 05, 2014, 08:55:43 AM »
So, after almost 10 years of recollections and discussion, does anyone feel they have a dough/sauce recipe that really nails that original 70s Shakey's flavor?  Have we converged on a final recipe?

In my mind 70s/early-80s Shakey's is still the perfect pizza.  Would love to see a complete recipe someone like I (not a natural in the kitchen) could follow.

Offline Zing

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Re: Shakey's sauce recipe??
« Reply #184 on: February 05, 2014, 10:39:01 PM »
No, we have not converged on a final recipe. There are a number of reasons for this, mostly because there was quite a bit of variation from franchisee-to-franchisee and from one section of the country to the other, partly because they were buying ingredients from different foodservice distributors. So the question becomes, "which particular Shakey's"? Other reasons are that none of the previous posters who worked for Shakey's ever wrote down details. Back in the 70's, franchisees were already used pre-packaged add-ins to the flour and tomato puree or other tomato product they were using. Also, food service cheeses may not be the same as back then. Sadly, interest is waning just like interest in the Howard Johnson chain has waned. I myself am concentrating on the current product as sold in Southern California. My memory and senses are not good enough to know if I nailed the recipe from, say, the Washington, DC area, correctly.

Offline Skinny

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Re: Shakey's sauce recipe??
« Reply #185 on: April 08, 2014, 02:53:59 PM »
This thread brings back memories! As a kid we used to eat at one of the original Shakey's. It was somewhere near Walnut Creek California. The waiters wore straw boater hats and red and white striped shirts. They had an old player piano playing ragtime music.  Dad and mom would have a pitcher of beer and us kids would have a pitcher of orange soda. That was my first memories of eating pizza. That was over 50 years ago and I remember it like it was yesterday. :D
Clayton

Offline Old Shakeys Cop

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Re: Shakey's sauce recipe??
« Reply #186 on: July 04, 2014, 02:39:37 PM »
Nice post Lightmeter, it takes me back. By the way the Cheese mix was supposed to be 80/10/10. Keep the memories alive!


Offline billbird2111

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Re: Shakey's sauce recipe??
« Reply #187 on: August 21, 2014, 02:45:01 PM »
So, after almost 10 years of recollections and discussion, does anyone feel they have a dough/sauce recipe that really nails that original 70s Shakey's flavor?  Have we converged on a final recipe?

In my mind 70s/early-80s Shakey's is still the perfect pizza.  Would love to see a complete recipe someone like I (not a natural in the kitchen) could follow.

I think Shakey Johnson may have taken that original recipe to his grave. If anyone really had it, it probably would have been revealed by now. The fact that it hasn't tells me something. I've seen lots of employee comments about big cans of tomato sauce mixed with big spice packets. That came about after Shakeys had grown into a very large franchise -- probably right about the time that Shakey Johnson sold out.

I remember doing the same type of mixing for another, competing, pizza chain called Rico's Pizza, which also got its start in Sacramento and is still here. The franchise owner's name was "Mickey." One night, while mixing an emergency round of dough, Mickey asked a nearby employee to check on it. The unnamed employee stuck his finger in the dough and yelled out: "IT'S STILL STICKY, MICKEY."

That employee was fired that night as I recall. I would follow him out the door a few weeks later. I had a hard time learning how to properly toss pizza dough. In fact, many of my large pizza creations came out shaped like footballs. While that may be a great skill for today's market -- it didn't work in 1979.

Shakeys was already a big deal by the time I came of age in Modesto (near Sacramento) in the 1970's. As a kid, there was no finer treat than going to Shakeys Pizza Parlor, which was built to resemble an old farmhouse type shack. I always wondered why they didn't have a nicer location until I got around to visiting other restaurants and found the locations to be exactly the same! Today, that old Shakeys location still exists. I'm not sure what place calls it home now, but it's probably nothing like Shakeys!

I've found the notations about the addition of citric acids and mustard to be quite interesting. I love spicy sauces that carry a special "ZING" to them. There aren't many of them left.

Offline billbird2111

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Re: Shakey's sauce recipe??
« Reply #188 on: August 21, 2014, 02:48:12 PM »
One thing I forgot to add is the neon sign for the original Shakeys pizza parlor still exists. It's been preserved in a local watering hole in East Sacramento. It's a beautiful thing to look at. It's quite old -- and a little marked up -- but still lights up just as brightly as it ever did.

Offline Lydia

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Re: Shakey's sauce recipe??
« Reply #189 on: August 22, 2014, 01:12:40 PM »
Hi Billbird


Hello from a Modesto native (now in Alabama). Welcome to the forum.  :D


Rico's is still in the area but "nothing"... not even a hint of being the same pizza. Boy do I miss those monster sized party pizzas. :drool:


So, if you have any insider info, I'd of course appreciate it.  :angel:


I spoke with one of the current Ricos owners at the Turlock location. He said that their family took over all the Ricos and that they also own the "Strings Italian Restaurants" that have shown up in the central valley in the last decade or two.  He said they are actually a Greek family.




_______________________________


Speaking of sauces and acids.... My Dad and I (both super-tasters) would go round and round about whether or not Shakey's sauce had vinegar in it. This was actually a strange event. My dad loved vinegar and I can only tolerate it under special conditions, so if it "was" vinegar we should have been in agreement.  ???


So, all these years I've been operating under the assumption that maybe the pepperoni was "old-world style" that was made with vinegar, and that might have been what he was tasting.


Now, I am currently working on a Tapatia sauce clone. When you smell this sauce you'd swear it had vinegar...the aroma and the nose tingle...but "when I taste it", it clearly isn't vinegar. Vinegar isn't even an ingredient, it only has acidic acid. I thought "yes"!!! That would explain Everything   :o [size=78%]   [/size]


So I've made a note to try it first when I take on this sauce again and its on my list to order online.
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Offline Lydia

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Re: Shakey's sauce recipe??
« Reply #190 on: August 22, 2014, 02:16:12 PM »
I have another treat for the shakeys fans out there.


I came across this on a search binge and what a find  :chef:


I tried attaching this a link but got an error message  ???  so try cut and paste in browser window.


http://news.google.com/newspapers?nid=1368&dat=19881215&id=paNRAAAAIBAJ&sjid=nhIEAAAAIBAJ&pg=5888,4081280


Its a recipe given Milwaukee Sentinel December 15, 1988 by the one and only Tom Miller, former legacy owner of the Shakeys in West Ellis.  They annually make the mojo potatoes for the state fair.


Quote
Tom Miller, owner sent the recipe. Although the breading recipe, a seasoned flour that lightly coats the chicken is secret, Miller gave the marinade ingredients and directions on how to prepare the chicken at home.


Shakey's Golden Fried Chicken


3 T beef bouillon
3 T oregano
3 T black pepper
3 T garlic powder
6 T salt
1/2 gallon cold water
8-9 piece chicken, cleaned
Seasoned flour to coat


Combine seasoning and mix with water to make a marinade.
Marinate chicken 24-36 hours in refrigerator.
When ready to cook, rinse off marinade and discard.
Coat chicken with seasoned flour mixture and deep fat fry in 325 degree oil for 11 minutes.






makes 4-5 servings




Lydias Notes:


* I do recall seeing beef boullion next to the Lawry's food service bucket of seasoning (Modesto, McHenry Ave location), but I assumed this was for the spaghetti sauce not the chicken  :-\
* 9 piece cut would be the vintage KFC cut. The keel is separated from the chicken breast.
* I've seen mentioned that the "Kentucky Colonels" is the right breading but I've tried it a couple of times and it wasn't right.
* For mojos GM AP was perfect but had to use fine popcorn salt.
* 11 minutes tends to indicate pressure frying times
* Henny Penny pressure fryers were used by Shakeys restaurants.


In addition to that I thought I might mention that the The Millers have another business, Baker’s Quality Pizza Crusts in Waukesha, which began as the commissary supplying crusts to the numerous Shakey’s restaurants in the area but now supplies other restaurants. Also, they expect to return yearly to State Fair to sell Mo-Joes and pizza.


But to my knowledge current shakeys out west use Pizza blends, now owned by C&H Gunther and White Lily flour.
« Last Edit: August 22, 2014, 02:28:07 PM by Lydia »
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline amiart

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Re: Shakey's sauce recipe??
« Reply #191 on: October 04, 2014, 12:34:05 AM »
Attached is an original menu from Shakey's on the Rockville Pike (Rockville, MD), circa 1975 (from my own collection of crap). Check out those prices  :o

I've also just learned that the building was finally demolished a few week ago.  :'(

Enjoy the menu.
Page 1 of 2

If it matters, There is a tiny bit of possibly helpful information.. on this menu ?
It states from the Giant 750 degree ovens.. Is that bit of information helpful in anyway ?

Offline Zing

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Re: Shakey's sauce recipe??
« Reply #192 on: October 06, 2014, 11:37:40 PM »
If it matters, There is a tiny bit of possibly helpful information.. on this menu ?
It states from the Giant 750 degree ovens.. Is that bit of information helpful in anyway ?
That line about "from the 750 degree" ovens appears in a lot of vintage Shakey's advertising. I even have a picture of a oven used in a Shakey's franchise in the Midwest somewhere where that 750 degree number was painted on the oven. They certainly are not using that temperature today; present conveyor ovens run about 475 degrees Farenheit. I don't recall what people who worked at Shakey's 30-40 years ago said about baking temperature, but 750 sounds kind of high. The ovens may have been able to reach 750 degrees F, but that is not to say they were set to that figure on the thermostat.

Offline Mad_Ernie

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Re: Shakey's sauce recipe??
« Reply #193 on: October 07, 2014, 02:00:57 PM »
That line about "from the 750 degree" ovens appears in a lot of vintage Shakey's advertising. I even have a picture of a oven used in a Shakey's franchise in the Midwest somewhere where that 750 degree number was painted on the oven. They certainly are not using that temperature today; present conveyor ovens run about 475 degrees Farenheit. I don't recall what people who worked at Shakey's 30-40 years ago said about baking temperature, but 750 sounds kind of high. The ovens may have been able to reach 750 degrees F, but that is not to say they were set to that figure on the thermostat.

I echo those comments.  I have seen that 750 degree oven temperature on a number of Shakey's advertising, mainly from the 60's.  After that it seemed to go away.  They were using either Blodgett or Baker's Pride deck ovens back then, as most pizza restaurants did.  I am sure the methods and formulas of the original Shakey's recipes have been tweaked and modified over the years.  My most recent visit to a Shakey's was this past June in Anaheim, CA, and they, too, were using the conveyor ovens, which I typically am not fond of.  They don't generate the heat of a good deck oven (as evidenced by the final product) but they do makes things quicker and consistent, which is what chains typically value more than quality.
The Shakey's in Oroville, CA still uses a traditional deck oven (or at least they did in 2010 and 2012 when I visited there).

-ME
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Offline marc999

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Re: Shakey's sauce recipe??
« Reply #194 on: November 15, 2014, 09:43:19 PM »
As of June 2014, Oroville, CA was still using deck ovens.

I worked in the Terra Linda / San Rafael Shakey's in California about 1972.

Dough - "punching the dough" and "dough hits": proof positive that humans will always find ways to distort reality. CO2 and ethanol.

Our dough was mixed in a Hobart and 1 batch, when risen, would fill a plastic trash can sized food container.

How do they make matzoh?

Offline Zing

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Re: Shakey's sauce recipe??
« Reply #195 on: November 18, 2014, 12:30:16 AM »
Martha Stewart once did a feature on how matzos are produced at the Streit plant in lower Manhattan. It can be found here:


Offline lightmeter

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Re: Shakey's sauce recipe??
« Reply #196 on: September 04, 2016, 01:57:27 PM »
Shakeys Sauce
It’s amazing that this topic was started in 2004, and was still going strong until early 2014 when the chatter stopped. It’s equally amazing that as I return in 2016, to have a peek at progress, there still isn’t a confident result of what a Shakeys Sauce recipe is... So, in the chance that some of the early contributors can be coaxed back, I'm posting this recipe as a base case. It has ample room for refinement, but working from a base recipe, others can tweek the individual ingredients up or down as needed. The Shakeys Pizza Sauce Calculator for the base recipe allows experimentation, repeatability and scalability. https://personal.filesanywhere.com/fs/v.aspx?v=8d6e638c58666fb2a1a9 (password: SOTRP)

Having re-read the entire topic a couple of times, this post brings forward my conclusions drawn from my personal experience plus what I consider to be the more credible posters, and includes my confidence on each ingredient, and ultimately my best guess base recipe. This recipe and my assumptions are an attempt to reverse engineer the sauce recipe for Shakeys on the Rockville Pike, Maryland (SOTRP), circa 1975. Other contributors likely have other memories based on other store recipes, years or region.

This recipe is inspired in part by considering “What would Sherwood ”Shakey” Johnson have done?”. Sherwood was not a scientist. Calcium water treatment? I doubt it. Aggressive food additives? I doubt it. Expensive and complex flavor additives? I doubt it. Bulk dried herbs, salt and sugar is like any other packaged pizza sauce. Keep it simple. Don’t over think this. It’s not difficult to imagine Sherwood’s recipe originating from a family spaghetti recipe or something he brought home from Europe after the war. Consider the 50s in which he worked. Fresh out of the war, running a bar. Consider the technologies of the day. Consider the lack of government food safety. I admit that my recipe quantities still lack evidence leaving my recipe wide open to refinement. Bring forward your own assumptions and conclusions.

Assumptions:
There was no wine or (soybean) oil added to the SOTRP sauce. The puree was not cooked on-site prior to use. There was no red pepper or mustard seed in the recipe. Confidence 99%.

As an anti-caking agent, Silicon Dioxide is not needed for a home recipe. Confidence 100%.

2 ½ bags of ingredient mix was added to each 1,890 oz batch of puree. The ingredient bags were comprised mostly of green herbs and dry ingredients as in those listed here. Confidence 95%.

I estimate each ingredient bag was 16 oz (by volume) and 32 oz (by weight). Ingredient bags used by SOTRP were not loose packed, but also not tightly compressed, i.e. they did not exhibit any settling. As such I estimate 80 oz dry ingredients (by weight) were added to each 1890 oz batch of puree (eighteen #10 cans of Heinz puree), or 4.23% dry ingredients to puree (by weight). Confidence 60%.

Tomatoes were from Heinz Puree (Water and Tomato Paste), 1.06 SG. Salt was not an original ingredient listed on the puree cans. Current cans include salt. Be careful not to double up. Confidence 100%.

One #10 can of Heinz puree = 13 cups (by volume) = 105 oz (by weight). Confidence 100%.

SOTRP added 105 oz water (by weight) to each eighteen can batch of puree, i.e. water weight = 1/18 puree weight. Confidence 100%.

Early on, Sherwood would not have had FDA rules. However, the use of citric acid could be a result of later franchise packaging, or possibly an artifact of early canning recommendations. In either event, it is a very strong flavor ingredient and so I included it at half of today's recommended canning requirement. Confidence 50%.

I have no idea if, or what, any additional “Natural Flavor” ingredients are, but I suspect it may just be referring to the Citric Acid. Confidence 30%.

I decided on a Basil to Oregano ratio of 3:1. Confidence 10%.

Table sugar (glucose) is not listed in the following recipe since the posted ingredient lists specify dextrose. As such, I’ve not added more sweetness via table sugar. I suspect the reason sugar is listed in more recent ingredient lists is that sugar exists as one ingredient in an otherwise multi-ingredient packing preserver that may also include the silicon dioxide and acetic acid. I may be wrong on this one since Dextrose is about 25% less sweet than table sugar, and since table sugar includes the sweeter fructose element it may indeed be an intended element of the recipe. Regardless, I’ve excluded it. Confidence 50%.

To experiment, refer to the included download link for my Sauce Calculator. The link is active for 1 year from 9/5/2016.

Enjoy - Lightmeter

Shakeys Pizza Sauce Recipe (all measures are by weight)
Wet Ingredients
•   Tomato Puree (Water+Tomato Paste) = 20 oz.
•   Water = 1.11 oz
Dry Ingredients
•   Dextrose = 0.40 oz
•   Salt = 0.27 oz (exclude if the puree lists salt)
•   Dried Onion = 0.05 oz
•   Dried Basil = 0.05 oz
•   Dried Oregano = 0.02 oz
•   Garlic Powder = 0.04
•   Citric Acid = 0.02
« Last Edit: September 05, 2016, 12:03:24 PM by lightmeter »

Offline lightmeter

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Re: Shakey's sauce recipe??
« Reply #197 on: September 04, 2016, 02:01:25 PM »
... and for reference, I measured the following weight to volume conversions. They’re approximations.
      
                                               Weight/Volume

Table Sugar/Dextrose, average   5.50   oz/cup
Water   8.00   oz/cup
Salt   0.60   oz/Tbs
Dried Basil   0.05   oz/Tbs
Dried Onion   0.30   oz/Tbs
Dried Oregano   0.05   oz/Tbs
Garlic Powder   0.40   oz/Tbs
Citric Acid   0.46   oz/Tbs

Offline Zing

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Re: Shakey's sauce recipe??
« Reply #198 on: September 09, 2016, 11:06:35 PM »
Funny how I also got curious this week to see if there was any activity on the Shakey's threads. This was after watching several videos on Shakey's Youtube channel:
https://www.youtube.com/user/shakeyspizzaparlor
The CEO is again trying to expand the chain. There is also a video of a blogger being shown how to make a Shakey's pizza.

I find lightmeter's project interesting. I think his recipe is very close. While I did eat at the Rockville Pike location several times ~30 years ago, there is no way I would know when I got the sauce right; I just can't remember. I agree there was no wine used in the Shakey's in the Washington, DC area. We are attempting to clone what is sold in the corporate-owned restaurants at the present time on the west coast. I always noticed the sauce in west coast restaurants tasted different from that used in east coast restaurants.

On the wine issue, Tierial did ascertain that at least one parlor used wine:
http://www.pizzamaking.com/forum/index.php?topic=27341.msg334757#msg334757
It is certainly possible that some Shakey's are still adding wine to the bag-in-a-box sauce after opening the bag.

My interest has waned slightly, as we are waiting for a big break, like someone confessing what was in the bags of sauce spice mix and dough conditioner mix. We are happy with the sauce recipe I posted earlier in this thread, as it is better than anything used around here. But we now think Shakey's is using cheese from Leprino or a similar frozen cheese supplier. Also, the sauce probably uses industrial flavors such as used by manufacturers of jarred pasta sauce. Both items cannot be obtained in small quantities and at a reasonable price by the average home cook here. I don't have the skill to make these ingredients or to figure out what supermarket items will take the place of these food ingredients. In other words, they beat us.

I also find it interesting that no current Shakey's employees have ever commented here. I'm also looking forward to see how many people will try to recreate the sauce from the era of packages of dry sauce spices and dough conditioner mixes.

EDITED to correct the link to Tierial's post.
« Last Edit: September 10, 2016, 02:26:02 PM by Zing »

Offline Lydia

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Re: Shakey's sauce recipe??
« Reply #199 on: September 10, 2016, 08:56:23 AM »
Hey Guys

Glad to see this topic spark!

The big reveal?

Keep an eye out for a topic started by me in the near future. I'm pretty excited about it, I've gotten a hold of "official" info for Shakeys and ME n Eds. It going to take me a bit to finish sifting through the irrelevant info and condensing it into a more user friendly format for the forum. I've been working on it for a few weeks already.

Although there isn't a reveal for whats in the sauce for either place, what can say, is that the fermentation method for the skins is definitely contributing a tangy wine like flavor to the sauce. It's also comes off as what I would call "zippy" and it instantly made me think of your handle "zing". It was something that actually surprised me, I had never experienced a dough fermentation that contributed anything to the sauce itself.

And I've found a pic of an old goody bag for the Shakey's dough. The ingredients are illegible but the supplier is clear and still in business.

So, just give me a bit of time to finish up and I'll get things posted.

lightmeter
I only have experience with California locations, and I'm so glad to see you're still around and contributing. It's greatly appreciated.
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.