This was an experiment I tried based on elsegundo's first posting of the dough ingredients. I did not have any ADY on hand so I used IDY.

Dough recipe was as follows:

To make one 14” pizza (used 15” to get 14” and 2% bowl residue):

Flour (KAAP) (100%): 244.58 g | 8.63 oz | 0.54 lbs

Water (40%): 97.83 g | 3.45 oz | 0.22 lbs

Shortening (2.5%): 6.11 g | 0.22 oz | 0.01 lbs | 1.53 tsp | 0.51 tbsp

Sugar (2%): 4.89 g | 0.17 oz | 0.01 lbs | 1.23 tsp | 0.41 tbsp

Salt (1%): 2.45 g | 0.09 oz | 0.01 lbs | 0.51 tsp | 0.17 tbsp

IDY (0.75%): 1.83 g | 0.06 oz | 0 lbs | 0.49 tsp | 0.16 tbsp

Total (146.25%): 357.7 g | 12.62 oz | 0.79 lbs | TF = 0.0714

Pardon my lack of familiarity on posting histories; particularly if this has all been covered before, I just haven’t wanted to entirely poison my Shakey’s recollections from other postings - not just yet. I’m trying to catch up now.

Is there a general consensus on a “best, most likely” Shakey’s dough recipe? If so, please repost chat or link for me.

Otherwise, I’ve chosen Mad_Ernie’s trial per above as a starting point. Using this, here’s a random exercise I undertook while celebrating President’s Day… I’m just trying to create some fresh chatter on the subject.

Using my sketchy memory from doing prep at Shakey’s on the Rockville Pike (Rockville, MD), I’m trying to back into some of the same numbers used by Mad_Ernie and El_Segundo– all before I start testing recipes. This discussion is entirely based on how my store mixed bulk flour, water, compressed yeast, solid vegetable shortening and one Shakey’s dough mix bag, circa 1975.

I seem to recall weighing a 16 oz glob of solid shortening per batch (fairly sure) and using one 16 oz block of compressed yeast per batch (very sure). I don’t remember the flour or water weights, but I’m highly confident we used more than 9 lbs of water (which is just over one gallon). So, our final dough weight would have been heavier per batch than the current 25# premix bag plus 9 lbs water.

Since my recollection is that our shortening and yeast were the same weight (I think), then they should also be the same by baker’s percent. In the above recipe, Mad_Earnie states that shortening is 2.5% and IDY is 0.75%. Firstly, I need to convert IDY to Compressed Yeast.

Lesaffre/Red Star provides a nice conversion chart where 1 lb of compressed yeast = 5.333 oz IDY. By math: (0.75 oz IDY)*(16 oz comp yeast/5.33 oz IDY) = 2.25 oz comp yeast. So by logic, .75% IDY = 2.25% Compressed Yeast.

Comparing 2.25% yeast to 2.5% shortening means we’re at least in the same ballpark for shortening and yeast. For the moment, I’ll make them both 2.5% baker’s percent.

Since it’s fairly straight forward math using today’s premix recipe that a 25 lb bag of premix likely has a couple pounds of salt, sugar, IDY yeast and fat solids, it means the water ratio to flour is 9 lbs water per 23 lbs flour = 39% hydration which is close to Mad_Ernie’s 40% value. Close again.

Using a final dough ball weight of 34 lbs and cranking these numbers into the “Lehmann Pizza Dough Calculator” yields the following single batch results.

Flour (100%): 10491.43 g | 370.07 oz | 23.13 lbs

Water (39%): 4091.66 g | 144.33 oz | 9.02 lbs

CY (2.5%): 262.29 g | 9.25 oz | 0.58 lbs |

Salt (1%): 104.91 g | 3.7 oz | 0.23 lbs | 6.27 tbsp | 0.39 cups

Oil (2.5%): 262.29 g | 9.25 oz | 0.58 lbs | 19.43 tbsp | 1.21 cups

Sugar (2%): 209.83 g | 7.4 oz | 0.46 lbs | 17.54 tbsp | 1.1 cups

Total (147%): 15422.4 g | 544 oz | 34 lbs | TF = N/A

All good so far, but what about the fact that our store mixed larger batches than 34 pounds and split each batch between 5 bus tubs. How much did we rise in each tub? From previous postings that state a 34 pound batch is split into two, or 17 Lb per bus tub, then my final dough weight works out to 85 pounds. Could this be right? A 17 year old kid, dragging an 85 pound blob of dough out of a Hobart mixer bowl onto a prep-table single-handedly? I was 160 pounds at the time and strong legs. It was a struggle but I just don’t know. To test it, here’s another vague memory. We weighed our water in a pickle bucket on the monster-size balance beam scale by filling one bucket up with water and lugging it to the second bucket pouring until the scale balanced. Before doing any math I would have guessed 3 gallons went into the weighed bucket. Here’s the math…

Flour (100%): 26228.57 g | 925.17 oz | 57.82 lbs

Water (39%): 10229.14 g | 360.82 oz | 22.55 lbs Est 2.7 gallons of water (using 8.35 Lb/gallon)

CY (2.5%): 655.71 g | 23.13 oz | 1.45 lbs |

Salt (1%): 262.29 g | 9.25 oz | 0.58 lbs | 15.66 tbsp | 0.98 cups

Oil (2.5%): 655.71 g | 23.13 oz | 1.45 lbs | 48.57 tbsp | 3.04 cups

Sugar (2%): 524.57 g | 18.5 oz | 1.16 lbs | 43.86 tbsp | 2.74 cups

Total (147%): 38556 g | 1360 oz | 85 lbs | TF = N/A

Single Ball: 7711.2 g | 272 oz | 17 lbs

Compare 3 gallons to the 2.7 gallon results of an 85 pound batch and it seems I’m close again. Result is that 85 lbs seems plausible and so 17 lbs per batch may be right.

So, there’s lots of assumptions here that would be validated with better information than I can recall, but I seem to be in the ball park. Challenge question: Could a 17 year old kid lug an 85 pound blob of dough out of a Hobart mixer bowl onto a prep table by himself? I think so – and if so - then 17 pounds per bus tub may be a consistent result between preparation methods (1975 versus now). It would be helpful to know weight per bus tub to replicate full-scale batch and rise and proof. Your thoughts? Math check?

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