Found this recipe online. Looks to be from an insider perhaps. I really love Rosati's thin crust too.
Flour: All Trumps or Remarkable 20-pounds
Compressed yeast: 3.25-ounces
Olive oil: (optional) 8-ounces
Water: (60F) 11-pounds
Put the water in the mixing bowl first, then add the flour, salt, and compressed yeast. Don't put the yeast right on top of the salt. Mix for 2-minutes at low speed, add the oil if you opt to use oil. Then change to second speed if possible and finish mixing (about 10 minutes) Check your finished dough temperature, it should be in the 80 to 85F range. Immediately divide the dough into desired weight pieces (estimated weights for thin crust: 10" = 6-ounces; 12" = 8-ounces; 14" = 12-ounces) Put the dough balls into dough boxes and oil the tops of the dough balls, or oil the dough balls and drop into individual plastic bags. Cross stack the dough boxes in th ecooler for 2 hours, then down stack and nest the boxes. If you used plastic bags for the dough balls, place them on flat sheet pans and set in the cooler. The dough will be ready to use in about 12 hours. To use the dough, remove some from the cooler and allow it to warm at room temperature for about 60 to 90 minutes, then remove a dough ball and flour well, hand slap or toss to shape (here's a good chance to get in some practice shaping the dough). Sauce, cheese, and dress the dough skin as desired, then bake (on the deck/hearth) at 525 to 550F.
flour : 25 pounds high gluten flour
salt : 6 ounces
sugar : 1 cup
oil : 1 cup - olive or corn oil
water : 6.5 ouarts - 120*F.
yeast : 8 ounces - wet - bakers yeast
mix the water, oil, salt, sugar, yeast on low for 3 minutes . stop the mixer and add the flour . then mix for 5 minutes . let sit and rise for 30 minutes .punch the dough down .let it rise once again for 30 minutes and roll into dough balls. put the dough balls on flat trays and cool right away . if in a hurry you can use it then ,but best when used the next day after a good rise in the walk in. after a few hours in the walk in wrap the dough untill needed.
keep the dough cold until needed .
this is for dough to be rolled out by a dough roller ( oliver is a great and fast roller used in a lot of high volume places in chicago )
you will have to adjust the water amount to the oven you cook it in - for a deck oven use about 1 ouart less water .
dough balls are weighed at ( thin crust )12"= 10 ounces ,14"= 12 ounces, 16"= 14 ounces , 18"= 16 ounces.
pan pizza use 12" 2 -10 ounces dough balls ,
14" 2 - 12 ounce dough ball
16: 2 - 14 ounce dough ball