I'm a little curious as to the actual temperature of their in house dough presses...but it doesn't really matter. Knowing that they did in fact start out with a sheeter/roller...that's all I need to know.
I have a feeling that straight on a hot stone is going to be key to accomplishing this in a home oven.
Please tell me if Bob is thinking crazy when he is wondering about maybe using a pre-baked and then frozen crust as a base. I know the oil to hydration ration will take some trials and believe it actually is going to be quite different to what is commonly believed. I'm not all too concerned about fermentation on this pizza(that's jus me) Thoughts?
The most detailed article that I am aware of that describes how HRI made pizzas in its pizzerias as of 2011 is the article that is reproduced in Reply 188 at http://www.pizzamaking.com/forum/index.php/topic,6112.msg190395.html#msg190395
. The article was reproduced there because the link rarely works and, when it does, the article, including at least one photo, vanishes into the ethers.
In its current frozen pizza plants, HRI currently uses two pre-bakes, or perhaps more accurately, one pre-bake and one par-bake. The pre-bake takes place at 490 degrees F for 90 seconds. This is for the skin as it comes out of the hot press and is docked. There is no carrier for the skin, as is used, for example, in the HRI pizzerias. Once the sauce, cheese and toppings are placed down onto the pre-baked crust, the completed pizza is baked for another three minutes at a temperature of 495 degrees F. The target temperature for the pizza is about 165 degrees F. Eventually, the par-baked pizza is flash frozen and packaged. I mention all this because I am not sure how par-baking an HRI clone crust and then freezing it will emulate a crust of a typical HRI frozen pizza. Maybe you can try to emulate the way that HRI makes its frozen pizzas, up to the point where they are par-baked and frozen, and freeze your own version. Maybe freezing has an effect of the final crust. I have been laboring under the impression that the HRI pizzas made in its pizzerias also have flaky crusts. If so, that might rule out the notion of freezing the pre-baked crust.