I had Shakey's pizza a few years ago, south of Macon, Ga. I tried the cracker crust, I didn't really care for it. But I understand how anyone that grew up with it could really miss it, and I have read the interest on the forum about Shakey's. I drove by a new "old" Shakey's today. Seems that Shakey's is on the move again building some new restaurants.
You can type in your zip and see if there is one near you : http://www.shakeys.com/HOME/tabid/54/Default.aspx
I am prepairing for my Varasano's visit and put on my best smile and started asking questions from anyone that would listen.
The flour is prepackaged without yeast, with a "shakey's since 1954" badge. I've got a picture of the label.
The ingredients declaration: enriched bleached wheat flour (wheat flour, malted barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid) vegetable shrtening (partially hydrogenated soybean and cottonseed oil) sugar, salt, contains less than 2% ammonium sulfate, dextrose, calcium sulfate, malted barley. Net weight 24.80 pounds.
Mix method: one bag flour, 10# water, 2.5 oz Fleshman IDY by weight. Mix 8.5 min with spiral mixer.
Sauce- premixed in a bag - Ingredients declaration: Tomato puree (water, tomato paste) dextrose, salt, dried onions, spices, garlic powder, citric acid, natural flavors.
Fermentation: 1 hour bulk, 10 hours refer., here is where I lost track... Pull from refer. let warm, sheet, bake.? NOT Docked
Oven: Blodget conveyor, convection, 7 minutes at 485*F