Things I am assuming/guessing (maybe incorrectly) are, low hydration dough, heavily laminated, docked with significant rise time in cutter pan. Even if it is never possible to produce this at home, I am still interested in how they are able to produce this unique crust in a commercial setting.
Thunderfan, here are some of my random thoughts; some of which have already been shared by others:
This pizza has more layers and appears considerably thicker than what I think of as a typical laminated crust (Shakey's, Round Table, Tommy's). Your first pic reminds me of one of my pics of a Tommy's style pizza (Reply #257: http://www.pizzamaking.com/forum/index.php?topic=12446.msg209159#msg209159,
second pic), but with more layers than mine. I'd say it's probably pretty similar to the pizza I made but likely about 50% thicker and with about twice as many layers (15-ish), which keeps each layer maybe a little thinner than the layers in my Tommy's clones. Here's another one (Reply #207: http://www.pizzamaking.com/forum/index.php?topic=12446.msg207382#msg207382,
fourth pic). And another (Reply #83: http://www.pizzamaking.com/forum/index.php?topic=12446.msg142616#msg142616,
I doubt that this pizza spends "significant rise time in cutter pan." Cutter pan, yes, but if it does spend much time in the pan, it's kept cold until a couple minutes before it's baked. Which negates the "rise time" component of your statement. Because if you allow a laminated skin to rise or stay warm for very long after rolling/sheeting, it becomes something other than a laminated crust, as heat accelerates the fermentation and makes the layers merge together into a skin that in no way resembles most laminated crusts. Considering everything I can see, I'm inclined to think it spends very little time on the pan before baking.
Definitely baked in a pan, though; almost certainly a cutter pan. Since they use a pan, I'm willing to assume they sauce-and-cheese 50-100 skins shortly before each lunch rush and dinner rush.
I'm also inclined to think it may be a much softer dough than Shakey's or Tommy's; maybe a similar hydration as Round Table, with a lot of flour added between the layers just before the dough is folded and sheeted again. I say this first of all because it looks
like a softer dough, in relation to most cracker style dough. But it's also pretty thick, which almost certainly would not work with a stiff dough. Tommy's thread, Reply #139: http://www.pizzamaking.com/forum/index.php?topic=12446.msg204873#msg204873
shows what happens when you use a relatively soft dough without putting bench flour between the layers. Fourth pic here (Reply #200: http://www.pizzamaking.com/forum/index.php?topic=12446.msg207098#msg207098
) also shows what happens when you laminate a relatively soft dough without putting flour between the layers. (While looking at the last pic, I figured the dough for that pizza had a lot of yeast, but apparently I only used 0.60% ADY for that one.)
Probably a little bit of fat/oil. Like 2-3%; maybe less.
Probably some sugar in the dough.
I suspect this dough may be sheeted as thin as possible before it is folded and re-sheeted.
So as a recap, here are some things I think may be part of making this pizza:
- About 50% hydration; possibly higher. (Not sure what type of flour.)
- Maybe 2% oil/fat.
- Bulk fermented, then sheeted shortly before baking.
- 10-15 layers.
- Cutter pan.
However, I MAY BE WRONG WITH SOME OF THIS STUFF!
To Bob and whoever else may know what I'm talking about: This pizza looks a lot like the pizza in that thread where, earlier this year, a member was asking for help in cloning a particular pizza joint somewhere in California but wouldn't reveal the name of the pizzeria or what city it's in or any other important things that might help us help her. Don't ya think? (I believe that thread began as a cheese-related question.)
By the way, I believe fazzari may have shared a pic late in that thread that looked more like this kind of pizza than any of the pics I've linked to in this post. I'm not sure what the thread is titled, but maybe someone else remembers.