It’s an American-style conveyor oven pizza. You will not be able to duplicate the bake of that type of oven, but a home oven can produce something equally as good.
I would suggest Big Dave Ostander’s “New Faithful” dough, with a thickness factor of 0.11 or greater. You could bake it on a screen or any kind of round pizza pan.
100%, Flour,
60%, Water (70 degrees F)
2%, Salt
3%, Sugar
1%, Instant dry yeast (IDY)
3%, Oil
Original Thickness factor (TF) = 0.11 (medium thickness)
1) Combine the IDY with the flour
2) Put the water into the bowl of a stand mixer together with the salt and sugar, and stir to completely dissolve, about 30 seconds.
3) Gradually add the flour mixture, about a tablespoon or two at a time, and mix at Stir speed, using a spatula to help incorporate the flour into the water and to move the dough mixture into the path of the dough hook.
4) When the flour has pretty much been taking up by the water and a rough dough ball forms, add the oil and continue to knead at Stir or 1 speed for about another minute or so to fully incorporate the oil.
5) continue to knead the dough at speed 2 for about 5-6 minutes, or until the dough clears the side of the bowl and forms a smooth, yet somewhat tacky ball without tears on the outer surface.
6) hand knead the finished dough for about 30 seconds, shape into a ball or disk, lightly oil, and place within a container.
7) Immediately place in the refrigerator for at least 24 hours
Tom Lehmann posted this formula for an Emergency American-style dough which is also worth exploring:
Flour (100%)
Water (56.5%) (100 degrees)
IDY (1.07%)
Salt (1.75%)
Olive Oil (6.56213%)
Sugar (4.36023%)
Total (170.67236%)
TF= .08 to 0.136 , Residue= 1.5%
How to Prepare:
1) Suspend yeast in the water, add a pinch of sugar and stir well. Set aside to activate for 10 minutes.
2) Place flour, salt, and sugar in a mixing bowl. Stir the yeast suspension and add to the ingredients in the mixing bowl.
3) Using a wooden spoon stir the mixture for 1 minute. Add the oil and continue mixing (stirring) until the dough becomes too thick to stir with the wooden spoon. (Generally 2 to 4 minutes).
4) Cover the bowl with foil, waxed paper, or damp towel and set aside to
Ferment for 1 to 2 hours. Punch the dough down as necessary to keep it in the bowl.
5) Turn the dough out onto a floured bench or counter top, knead the dough by hand for about 2 minutes, oil the mixing bowl, and place the dough back into the bowl for 15 to 30 minutes.
6) Turn the dough out again onto a lightly floured bench or counter top, using a knife or bench scraper, divide the dough into 3 equal pieces.
7) Lightly flour each dough piece, and roll out thin. If the dough tends to shrink back after rolling, set it aside for 10 minutes on a floured surface, and roll or stretch it by hand to fit pizza pan or stone.
