Shakeys pizza & some tips

[elsegundo]

Thickness

The manager of a Shakey's told me the thickness is "a nickle and a dime"


B

[tpurdum]

thin crust pizza will turn if its not kept cold-  make the dough, put it in the fridge and get it nice and cold pull it out sauce cheese into the oven- if not it will end up tasting like a soft stale saltine

[TravisNTexas]

That is the way we did it when I ran skins for Shakey's in Dallas about 55 years ago, lol.  After I would cut skins and stack between wax paper sheet things in groups of 10, put them between two pizza pans facing each other, and directly into the walk-in.  We pulled them out of the reach-in doors in those little 10 packs as needed to make pizzas.  So they were still a little cold when they went into the oven, and all the ingredients were cold by nature of the stations the containers were sitting in, since they were refrigerated.

[DNA Dan]

That is the way we did it when I ran skins for Shakey's in Dallas about 55 years ago, lol.  After I would cut skins and stack between wax paper sheet things in groups of 10, put them between two pizza pans facing each other, and directly into the walk-in.  We pulled them out of the reach-in doors in those little 10 packs as needed to make pizzas.  So they were still a little cold when they went into the oven, and all the ingredients were cold by nature of the stations the containers were sitting in, since they were refrigerated.

Were those skins put in the walk-in without any wrapping? Or were they put in a bag, some type of Saran-Wrap and covered before the cold ferment? Also do you have any clue how long they were in there? Overnight? Would some be leftover and go 2 days? 3? Was there a point at which you did not use them? Thanks!

[fazzari]

Were those skins put in the walk-in without any wrapping? Or were they put in a bag, some type of Saran-Wrap and covered before the cold ferment? Also do you have any clue how long they were in there? Overnight? Would some be leftover and go 2 days? 3? Was there a point at which you did not use them? Thanks!

Dan, the company I worked for descended from Shakeys.  The skins were stacked, with sheets of white paper between them...about 8 to 10 per stack.  Each stack was placed between two aluminum pizza trays and placed in the walkin.  The groups of skins were stacked on top of each other to save space.  The skins would be in the walkin until they were used...could be a day, could be a week.  Sometimes the skins rose while in the walkin and became very sticky and unusable.  After about 3 days or so, the skins lost their browning properties, and also wouldn't rise when hitting the oven and remained flat.  Sometimes, they would get almost pimply and pathetic.........But..when the skin was good and was used in the right amount of time, it was magical!!...and I know you already know that!!

John

[Mad_Ernie]

Dan, the company I worked for descended from Shakeys. 

John, if you don't mind me asking, what company did you work for?

-ME

[fazzari]

John, if you don't mind me asking, what company did you work for?

-ME

Abby's   Pizza....started out an Oregon franchise

John