Ok pizza fans, I went today. 92 plus out there but We did the job. For tonight here are the pictures, I'll get the info on paper later. Enjoy!http://www.yelp.com/biz/giovanni-mountain-pizza-mill-city
John Gates the owner of this place used to own "Givoanni's Mountain Pizza" on Highway 22 just outside Mill City, Or. http://eatsalem.com/2009/06/paneza-nellies-sublimity.html
I'm sure they are using just Pendleton Mills Power Flour "NOT" Pendleton Mills Power pizza mix.
The mix is, just add water. The power flour needs everything.
Here is Pendleton Mills recipe,
•50 Lbs. Pendleton Mills Power Flour Hi-Gluten, Hi-Protein 13½ % or similar (100%)
•19.2 oz PZ-44 Dough Conditioner ( 2.4% )
•27.35 lbs 80 DEGREE WATER (54.7%)
•.64 oz YEAST - RED STAR INSTANT DRY ACTIVE (.08%) Very Little!!! (YEAST SHOULD BE COVERED AT ALL TIMES AND STORED IN THE REFRIGERATOR.)
•16 oz HONEY (2%)
•20 oz SALT (2.5%) - Keep Seperate as Salt Can Kill Yeast
•25 oz VEGETABLE OIL (3.13%)
They do have a "secret" so no go on knowing that!
They bake the pie in the pan and use a 'docker'. Any question?