Rosati's thin crust recipe?

[pythonic]

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
Salt: 5-ounces
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.

OR

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

[Garvey]

Just because I was curious, here are the formulations for the above recipes from pythonic. 

Each recipe is for one dough ball for a 14" pie.

A:

All Trumps Flour (100%): Water (55%): CY* (1%): Salt (1.5625%): Olive Oil (2.5%): Total (160.0625%):

212.42 g  |  7.49 oz | 0.47 lbs 116.83 g  |  4.12 oz | 0.26 lbs 2.12 g | 0.07 oz | 0 lbs | 3.32 g | 0.12 oz | 0.01 lbs | 0.59 tsp | 0.2 tbsp 5.31 g | 0.19 oz | 0.01 lbs | 1.18 tsp | 0.39 tbsp 340 g | 11.99 oz | 0.75 lbs | TF = N/A

B:

"High Gluten" Flour (100%): Water (54.25%): CY* (2%): Salt (1.5%): Olive Oil (1.9%): Total (159.65%):

212.97 g  |  7.51 oz | 0.47 lbs 115.53 g  |  4.08 oz | 0.25 lbs 4.26 g | 0.15 oz | 0.01 lbs | 3.19 g | 0.11 oz | 0.01 lbs | 0.57 tsp | 0.19 tbsp 4.05 g | 0.14 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp 340 g | 11.99 oz | 0.75 lbs | TF = N/A

*_{I used Cake Yeast in the dough tool, assuming that's what the recipes meant when they said "compressed yeast" and "wet bakers yeast."}

[CDNpielover]

Hey pythonic,

why do you say it looks to be from an insider?  Just curious!  I tried googling the recipe, and the only other instance of it on the internet is from http://answers.yahoo.com/question/index?qid=20070202150108AAuUEsg.  The person who posted it has 3 thousand some "answers" on that site!  So they seem more like a Yahoo Answers guru than a pizza guru...  just my 2 cents.      

[pythonic]

Hey pythonic,

why do you say it looks to be from an insider?  Just curious!  I tried googling the recipe, and the only other instance of it on the internet is from http://answers.yahoo.com/question/index?qid=20070202150108AAuUEsg.  The person who posted it has 3 thousand some "answers" on that site!  So they seem more like a Yahoo Answers guru than a pizza guru...  just my 2 cents.      

Lol bummer.  The large quantities of ingredients through me off.  Well, there is always that slim chance at least.

[CDNpielover]

well, it *could* be from an insider who also really likes Yahoo Answers!     I see what you mean about the large quantities though, and it even mentions cutting them into individual balls and storing them.  I'd be interested in finding out the source of the recipe, even if it isn't Rosati's.  I don't know enough about dough, but I bet someone here could look at that recipe and tell us what "type" it is.   

[pythonic]

It definitely appears to be a Chicago thin crust with use of the "corn oil"

[CDNpielover]

it's strange that the oil is listed as optional!  also, it's not a single formulation but instead 2 different ones.  one calls for olive oil, which is optional, and the other for olive oil or corn oil.  one has sugar and one does not.  curious!  

[pythonic]

Chicago thin crust is definitely different.  I wonder if a thin crust can be achieved with no oil and just less yeast?

[pythonic]

Just had rosatis last night and it was excellent.  Their thin crust is just shy of a 1/2 inch tall with layers such as giordanos.   Not sure how to reproduce it without a sheeter.  They bake directly on the metal surface if the oven but doesn't come out overly crunchy either.  Good stuff though.

[Chicago Bob]

Chicago thin crust is definitely different.  I wonder if a thin crust can be achieved with no oil and just less yeast?

Peters Vito an Nicks does not use oil....

Bob