Author Topic: Making Costco Pizza Dough (Lamonica's)  (Read 30575 times)

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Offline johnnytuinals

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Re: Making Costco Pizza Dough (Lamonica's)
« Reply #25 on: November 06, 2009, 10:23:56 PM »
I see that Lamonica's sell their dough balls where I buy my Grande chesse at Bova in Pa.
I have used a few Dough balls from Bova,,,,I am not sure they are Lamonica's  dough balls...
I still have a few Dough balls from Bova
Buy I rather use the ones I buy from Walmarts in the frozen area....
But it would be nice to know if I was useing Lamonica's  dough balls since the box says they are from Brooklyn......JT


Offline Pete-zza

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Re: Making Costco Pizza Dough (Lamonica's)
« Reply #26 on: December 01, 2009, 10:10:32 AM »
Today, I read a very interesting post by Tom Lehmann at the PMQ Think Tank on the matter of the commercial production of frozen dough balls, at http://thinktank.pmq.com/viewtopic.php?f=6&t=8108. To preserve the content of that post, I have copied and pasted it below:

In order to achieve a longer frozen shelf life your dough will need to be blast frozen either mechanically at -30 to -35F with 600 to 800 linear feet of air flow, or cryogenically at -60 to -65F. This should get you into the 6 to 8-week shelf life range; to go beyond this, you will need to work with ingredients (high protein flour and fresh, well maintained yeast, plus oxidants such as ascorbic acid, enzymatic oxidation, and possibly azodicarbonamide ADA). This should get you into the 10 to 12-week shelf life range, and with a high level of control over packaging, distribution, storage, and display/marketing of the frozen dough, you might be able to push into the 14 to 16-week shelf life range. While this may sound to be quite easy, it is really a very sizeable challenge to accomplish, and expensive too if you are talking about doing any sizeable quantity of dough. With regard to equipment, aside from the freezer, you most important piece of equipment will be your dough mixer, it will need to be a horizontal mixer, with dual drive, from both ends of the agitator shaft, and it must have a direct expansion, refrigerated bowl, with a three arm agitator and a refrigerated breaker bar. If possible, the bowl ends should also be refrigerated. The mixer will need to be specifically built for mixing of frozen doughs. All of this is critical to the production of long shelf life frozen dough as finished dough temperature will be targeted at 65F, with a variable tolerance of just +/- 1F. To keep mixing times within reason while mixing these cold doughs, you will need to use some type of reducing agent in the dough such as L-cysteine or glutathione/dead yeast. Failure to maintain these conditions can lead to unexpected loss of dough performance, which in the case of frozen dough could involve as much as two or more months of production, a sizeable loss. This is why producing long shelf life frozen dough is so expensive, and represents such a significant challenge. By the way, going back to those finished dough temperatures, and doughs that are outside of the tolerance range must be discarded as they will pose a potential for future failure. My personal approach has always been to tell anyone interested in getting into long shelf life frozen dough production is that you MUST do everything by the numbers, with no compromises, if you can't commit to doing that, then you should not get into this type of production as it will come back to haunt you and eventually put you out of business as you listen to your customers complain about poor dough performance, or watch the dough fail in the market place.

Peter


Offline PizzaEater101

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Re: Making Costco Pizza Dough (Lamonica's)
« Reply #27 on: June 18, 2011, 03:09:22 PM »
I know I am reviving and old discussion but has anyone ever gone to the Costco pizza window and asked if they will sell dough balls?  In the store itself I never seen any dough for sale in the refrigerated or frozen section.  I think I read this thread pretty good and didn't see anyone who has asked the pizza people at Costco to sell them some.  

I see the Lamonica factory is about 7 miles from where I live so I e-mailed them to ask if I could buy directly from their factory.  It's Saturday so I expect a reply on Monday or Tuesday.  If they say yes and I don't have to buy tons of it I'll give it a try.  If not I wonder if Costco can sell me some.  Like most of you, I make my own dough but I'm curious how this Lamonica stuff is.   I do buy sometimes from Fresh & Easy when I don't feel like making my own.  I have contacts at two local Sbarro's where I can buy and I probably will go back next week and buy some.   

When I used to work in downtown Los Angeles there was a pizza joint called Lamonica NY Pizza.  I'm wondering if Lamonica NY Pizza and Lamonica the pizza dough company are related.  My e-mail to Lamonica dough company included that question.  I love the Lamonica NY Pizza and if indeed they are related then the dough from Lamonica dough company is excellent.  I have not had a Lamonica in ages because I no longer work in downtown LA and there is no real reason to go to downtown unless I work there, not even for pizza.

I used to get Costco pizza and to me it's good stuff but I wish the crust was thinner that's why I don't get it anymore.  I will however go back to Costco and get a slice just to taste test it again.  Oh also I have to get a churro -

http://www.bajafresh.com/images/menu/dessert_churro.jpg

Here see Lamonica NY Pizza -

http://www.lamonicasnypizza.com/

Peter, you did an awesome job figuring out the Costco pizza.  I'm always impressed by your detective work and your ability to figure out pizzas.
« Last Edit: June 18, 2011, 03:45:16 PM by PizzaEater101 »

Offline PizzaEater101

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Re: Making Costco Pizza Dough (Lamonica's)
« Reply #28 on: June 18, 2011, 03:47:20 PM »
Went to costco the other day,  the clerk asked me if i wanted a box for my stuff this is what he gave me. Thought it might help this thread out a bit.  -marc

Here is the ironic thing about the box that widespreadpizza was able to take a picture of and post, that the address says Brooklyn New York yet the phone number on the box has an area code of Los Angeles.  The traditional LA area code if (213) but because of the ever increasing number of new phone numbers over the years, the greater LA area has had to have added new area codes and (310) is one of them.  

I just checked and the phone number is to the Lamonica pizza dough company in Vernon, which is in Los Angeles, it's just called Vernon.  So is the dough made in Vernon or is it made in NYC according to the address?  Well I wrote to the company and will find out later in the response.
« Last Edit: June 18, 2011, 03:57:19 PM by PizzaEater101 »

Offline PizzaEater101

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Re: Making Costco Pizza Dough (Lamonica's)
« Reply #29 on: June 18, 2011, 04:09:01 PM »
Update to the above posts of mine -

1) I called Costco pizza kitchen and asked if I could buy the dough from them and they said no.  So that's out of the kitchen.

2) I called Lamonica NY Pizza in dowtown Los Angeles and asked if I could buy and they said yes but it's $15.  Yikes no way, rip off.  They might be thinking in their twisted logic that if I buy a dough ball I won't buy a pizza from them therefore they must charge the price of a pizza.  Ironically as much as I love their pizza I would not buy a pizza from them anyway, I don't work in DT any longer so why would I go all that way for a pizza.  Then again they don't know that.

3) I called Lamonica NY Pizza in Westwood (near UCLA and about 25 miles from where I reside) and the girl was cool, she said I could buy a dough ball for $2.  I asked how many ounces it is and she said she did not know but it's enough for an 18 inch pizza.  So whatever weight an 18 inch thin NY pizza is.   As a teenager I used to go out to Westwood a lot. In the '80s Westwood was a very happening place.  I also had friends who went to college at UCLA so I'd go there to hang out with them.  Then in the '90s it was not too happening.  Over the years I've only been out there a few times.  Should I end up that way some time I'll stop by Lamonica and buy some.  I asked if their pizza dough was made in Vernon at the Lamonica dough plant and she said no, it's made in NYC and shipped to them.  Makes me think that Lamonica pizza is not related to Lamonica pizza dough in Vernon.   I did not ask  Lamonica in downtown if theirs was made in Vernon or NYC.  I wonder even if Lamonica NY Pizza in Westwood and the one in downtown are related even tho they share the same copyrighted name.  I wonder because at the Lamonica NY Pizza website there is no mention of the Los Angeles location, only Westwood. Maybe it's like Big Boy restaurants.  Out west they are Bob's Big Boy and out east they are Frisch.  Both are called Big Boy but are different ownership.   Or Dinah's Chicken in Glendale is not associated with Dinah's in Culver City even tho same name.


Offline Pete-zza

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Re: Making Costco Pizza Dough (Lamonica's)
« Reply #30 on: June 18, 2011, 04:48:54 PM »
PizzaEater101,

It's been a while but when I was doing my research on this matter, I believe that I came to the conclusion that the two Lamonica's are not the same.

With respect to the Costco dough balls, when I sampled one of their pizza slices in Massachusetts (as I reported earlier in this thread), I did ask whether they sold the brand of frozen dough balls they used for their in-store pizzas somewhere in the store. I was told no. I did not think to ask if they would sell me a dough ball. Even if I had and they sold me one, I would have had no way to make a pizza out of it.

I will be interested to learn whether Lamonica's (the frozen dough ball maker) will sell you frozen dough balls. Lamonica's sells through distributors, a list of which is given at http://www.lamonicaspizzadough.com/online/Distributors.html. If you look at the third paragraph from the bottom of Reply 24 at http://www.pizzamaking.com/forum/index.php/topic,9121.msg83041.html#msg83041, you will see that Lamonica's does not sell direct to end users.

FYI, I did attempt to make a clone Lamonica's frozen dough, which I defrosted and used to make a pepperoni pizza. I do not have an 18" perforated disk but I have a 16" perforated disk (a PizzaTools PSTK dark anodized). To make an 18" pizza, I superimposed the 16" disk on an 18" pizza screen. I fairly heavily oiled the 16" disk. What I did not anticipate is that the oil would drip through the holes in the disk and through the screen. When the oil hit the lower heating element in my electric oven, that caused a lot of smoke and set off my alarm system. That sort of thing would not happen in one of the conveyor ovens that Costco uses.

I usually keep copies of my experiment worksheets so if you decide that you would like to try to make your own Lamonica's clone dough, I think I should be able to find my notes on my experiment.

Thank you for the compliment on my detective skills. For me, that is one of the fun parts of the study of pizza making.

Peter

Offline PizzaEater101

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Re: Making Costco Pizza Dough (Lamonica's)
« Reply #31 on: June 19, 2011, 03:02:12 PM »
Peter, I went to Costco yesterday just to buy a slice of the pizza.  Have not had it in years.  I really like the Costco pizza.  I think that I stopped getting it because I prefer a NY style pizza and altho the Costco is very good it's just not as thin as a real NY pizza.  But for the price it's very good.  I am glad you figured out the cheese, dough and the sauce they use.  As I tasted the pizza I really loved the sauce.  Because you found the source of the sauce I might buy some when I run out of the Sbarro sauce that I got from my contacts at Sbarro. That Del Monte Contadina sauce they use at Costco is really good.  I'm sure I'll buy some, some time.

Right now I'm working on my Sbarro copy but when I get done with that I think I'll be off to the races with a Costco copy.  If you could help me with the formula for that, that would be great.  But right now I'm working on Sbarro but later on when the Costco copy is about to start I'd sure appreciate your help.  Thanks for offering to check your lab/kitchen notes for help on the Costco.  

« Last Edit: June 19, 2011, 03:04:13 PM by PizzaEater101 »

Offline JoeP15

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Re: Making Costco Pizza Dough (Lamonica's)
« Reply #32 on: June 11, 2013, 03:49:08 AM »
I just want to take a quick second to confirm that both Lamonica's NY Pizza and Lamonica's Pizza Dough are owned by John Lamonica.

He says so right on the home page for Lamonica's Pizza Dough. Go to lamonicaspizzadough.com and you can read it for yourself.

Offline lc1064

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Re: Making Costco Pizza Dough (Lamonica's)
« Reply #33 on: January 22, 2015, 05:33:01 PM »
This is reviving an old topic, but I thought I would share in case anyone is interested. You can now purchase cases of frozen Lamonica's dougballs at Costco Buisness centers. Cost is around $16 for a case of 20. I bought a case on a whim and have been pretty happy with them so far. Nice for those days when you don't want to make a huge mess making dough. They seem to be holding up pretty well in my home freezer (although the box takes up a lot of room).


Offline OZ STAR

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Re: Making Costco Pizza Dough (Lamonica's)
« Reply #34 on: January 23, 2015, 04:15:05 AM »
This is reviving an old topic, but I thought I would share in case anyone is interested. You can now purchase cases of frozen Lamonica's dougballs at Costco Buisness centers. Cost is around $16 for a case of 20. I bought a case on a whim and have been pretty happy with them so far. Nice for those days when you don't want to make a huge mess making dough. They seem to be holding up pretty well in my home freezer (although the box takes up a lot of room).

Thanks for reviving this old thread. I have been sniffing around trying to make a Pizza Crust similar to Cosco. We have a Cosco in Brisbane about fifty miles from me and I just happen to be going to Brisbane next week and Cosco was in my diary to visit.

Firstly, a few questions. Just what do you call the Cosco Business  Centre. Is it just a normal Cosco that has the Restaurant attached to it.

Thanks again.

Pete

Offline PizzaEater101

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Re: Making Costco Pizza Dough (Lamonica's)
« Reply #35 on: January 23, 2015, 10:01:43 PM »
Hi. I know I am not the guy you quoted and was asking but I can tell you what Costco Business Center is for now. Then maybe the one you asked can answer later.

It is aimed at business owners.  Mostly aimed at people in the food business.  I see people who wear shirts from their restaurants there.  Someone from say, Vittoria Pizza was there in his Vittoria Pizza shirt.  They sell very large quantities of restaurant grade food and restaurant supplies. Until about a year ago they were selling a wide assortment of tomato products and flours.  I used to get Alta Cucina whole canned tomatoes there which are my fave, now I can't find them anywhere.  They used to have Power Flour and many others like that but no longer. Now I can't get Power Flour.  They had a lot of pizza making tools like peels, rocker knives, pizza wheels, pizza screens and the like.  Even tho they got rid of a lot of what I like I still go there because they have a lot of good items I like and need. I even get big blocks of whole milk moz. You go to regular Costco and they just have the part-skim milk, so I go to Costco Business for the whole milk moz.

Also in regards to your restaurant inquiry. No, Costco Business does not have a restaurant attached to it.  I did see the big box of pizza dough you are interested but if the Costco you visit is a regular Costco then you won't be able to get that pizza dough.   Sam's Club actually sells pizza dough. Just the regular Sam's has a box of pizza dough but don't know if it's the same as Costco dough.  Not sure if in Australia they even have Sam's either.
« Last Edit: January 23, 2015, 10:04:03 PM by PizzaEater101 »

Offline OZ STAR

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Re: Making Costco Pizza Dough (Lamonica's)
« Reply #36 on: January 23, 2015, 11:01:11 PM »
Thanks Pizza eater.

I did see a separate section in our Cosco where they sold items in larger bags. They had flour in 2o kg bags ( approx. 44 pounds ). Can't remember if it was a high protein or what as it was about October last year and I had no idea what I should be looking for.

I think maybe our Cosco has the Commercial business attached and not separate. I will have to ask my daughter. She is in L.A. at the moment and gets back on Wednesday. She is the International Flight Attendant on The Big kangaroo.

We do not have Sam's Club here. Thanks for your replies. I am off to experiment with some more Pizza dough.

Pete


 

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