As for the eggs, I believe that the original dough formulation as mentioned above had more eggs than what they are now using for the take-and-bake dough. That would lead me to believe that there may not be an overly discernible yellow coloration to the dough. However, I have not seen a real Donatos take-and-bake dough to be able to comment on that aspect. Ryan may know the answer.
I didn't really pay attention to the color of the take and bake dough, but from having seen many thousands of Donatos dough skins, I picture Donatos dough as reasonably eggy/yellow-orange-colored. I don't know if you can see that color in my dough at Reply #178 (http://www.pizzamaking.com/forum/index.php?topic=2711.msg139661#msg139661
), but my dough had a lot of egg in it. (One thing I'm not really sure about is if regular Donatos dough really is an eggy yellow color or if it's just that color in my mind
all of these additions of xanthan gum, citric acid,and paprika were probably not present in the original formula so are needed to clone the pizza. the xanthan gum allows them to use more water and reduce the cost of producing the product. does Ryan want to clone a take and bake or is he using the ingredient list to figure our the pizzerias formula?
As you've probably seen by now, I did try to clone Donatos once/twice, and I came very close. I started by using the information provided all through that thread as a foundation for my dough formula (because there is a lot of very good information throughout that thread), and I continued by making some changes I knew were appropriate based on my experience working at Donatos (as a driver who spent quite a bit of time helping out in the kitchen). The only major change I remember making is that I decreased the hydration considerably, which I think I estimated very accurately. (Donatos dough is pretty stiff.) Well, and I omitted nonfat dry milk and dried dairy whey.
I've learned a lot of tricks since my Donatos clone attempt, which I know could help me do a little better if I try it again, and I've reflected on some things that maybe weren't real clear in my memory during my clone attempt. For example, I should have let the skin ferment longer at room temperature before baking. Also, my skin shrunk to about 13" or 13.5" after I trimmed it (to 14"). So now I'd probably trim it so I end up with about a 15" skin that weighs 14.5 oz, then try to figure out a way to make it shrink to 14" after trimming (which should be easy, because I've now done something similar many times with my Tommy's clones).
Looking at the old Donatos thread, I see that I omitted dried dairy whey, as well as nonfat dry milk. I now have nonfat dry milk, but I have no idea where to find dried dairy whey. Anyone have a clue where to get that?
One thing I remember about my two attempted Donatos clones is that I felt like it would have been much better to bake directly on stone, instead of on the dark perforated pan. (Donatos bakes on dark perforated pans in conveyor ovens.) It may have just been my oven. All I know is that the top of the pizza finished way before the bottom, and anyone familiar with Donatos should be able to see that my pizzas were too done on top.