Since HRI has stated in the past that their dough was cold fermented for 12-24 hours and then that was changed to 2-3 days, I wondered whether the long fermentation times, and especially at high yeast levels, would cause the dough to ferment to the point where the dough was soft and the fluted edges would not survive intact even before pre-baking. I already knew that their frozen pizzas had round rims so I went looking for photos of the pizzas made in HRI's pizzerias, but not photos prepared for HRI for its website and elsewhere by professional photographers. Not surprisingly, I found examples of where the fluted rims flattened out. See, for example, the photos at http://chicago.seriouseats.com/2011/08/chicago-essential-home-run-inn.html?ref=thumb
, and, maybe to a somewhat lesser degree, at http://s3.amazonaws.com/foodspotting-ec2/reviews/1130563/thumb_600.jpg?1323997964
. To be sure, not all of the HRI pizzeria pizzas will have collapsed or flattened rims, as this photo makes abundantly clear: http://www.foodspotting.com/reviews/1109660
. However, if the HRI dough formulation is fixed, as it must be because the dough is delivered to HRI's pizzerias from one of their plants, and if the window of fermentation is from 12 hours to 3 days, it would seem to me that there can be substantial variations in the performance of the dough in HRI's pizzerias.
Originally, I speculated that HRI was using more than 2% yeast, mainly for flavor. Unfortunately, I do not know of any way of determining how much yeast is in a product based on the Nutrition Facts for that product. I meant to mention in my last post that it might be appropriate to go lower on the yeast and not overdue the fermentation. For example, 2.1% would allow a slower fermentation of the dough and perhaps result in a firmer dough in a two-day fermentation period, and even more so if the dough is formed into a skin while cold. I should also mention that one of the things I discovered is that if the dough is overly extensible at the time it is to be used, for example, due to an overly high hydration or overfermentation, it is possible to re-ball the dough and roll it out again. It should roll out again surprisingly easy, with maybe only a little rest. And the rim in that case should hold up better.
It's up to you if you want to post any photos, just in case there are any clues offered by your attempt.