Don't believe what they say. I wouldn't believe anything about that video except what you see in the make line. But that sort of dough management is pretty common among shops using a wet dough and a sheeter. I know one of the thin crust shops near me doesn't divide their dough into balls at all. They just grab a quantity from the tub it's in, run it through the sheeter a few times, cut it round, dress it, cook it. I don't know what they do with scraps; next time I'm in I'll watch. Their dough is a no (the owner's told me) oil recipe. I don't know anything else about it, except what I can see. I'd guess it's in the high fifties water content, maybe 60.
I think the trick with this sort of pizza is a sheeter and a hot oven.
I find you comments very interesting since you know more about thin crust pizzas and also your posting about using a wet dough and no oil in some doughs.
Good to hear you can watch.
Thanks for all of your help and insight.
I made the second attempt of making a V&N clone tonight. I forgot to mention in my one other post, that the final dough temperature for this dough I used tonight was 73 degrees F. This dough ball was left out at ambient room temperatures of 72 degrees F for two hours. The one picture with the perforated screen, rolling pin, and docker is when I first removed the dough ball from the refrigerator. The second pictures of the dough ball is when I was ready to roll it out. I did flour the top of the dough ball, before I took it out of the container. I also floured the table, where I was going to roll the dough. The dough rolled out very easily and I could hear the bubbles cracking when rolling. I rolled until I thought the dough was thin enough, then put the ruler on to measure 12". Then I used my pizza cutter to cut the extra dough off. The extra dough weighed 107 grams. As can be seen in the one other picture I could pick this skin up easily and then transfer it onto the perforated screen. I turned on the oven for an hour before I made this pizza with the baking stone on the middle rack position at temperatures of around 500 degrees F. I then left the pizza bake, until I thought the bottom of the pizza was baked enough and then took it off the perforated screen with my metal peel, and placed it onto the baking stone.
My opinions about how this pizza turned out werenít as good as the V&N attempt at market. Although I have never tasted a real V&N pizza, I thought this crust wasnít crisp enough. It was good, but I thought it wasnít right, compared to what I made at market.
I now have the extra dough and have balled it and am letting it sit at room temperature. I might try to make another attempt with a V&N clone tonight, but am trying to think how to go about baking it differently, so the bottom will get crisper. I might try just baking this extra dough on the stone. If anyone has any idea of how to go about the next bake to get a crisper crust, let me know.
I did take a video of cutting this crust again, but I have problems with trying to hold the camera with one hand and trying to cut the pizza with the other hand. Also some of my pictures got burry and I donít know why that happened.