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Author Topic: Recreating Drive-In Pizza  (Read 520 times)

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Offline exchicagogal

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Recreating Drive-In Pizza
« on: March 06, 2020, 09:36:59 PM »
Looking to recreate a local drive-in's pizza (Blue Fox Drive In in Oak Harbor, WA). I suspect they are using a par-baked crust from Rich's FoodService and a tomato-paste based sauce. I'm most interested in recreating the crust.

Does anyone have any advice to recreate this type of crust? I've attached some pictures of the actual pizza and a link to Rich's website below.

https://richsfoodservice.com/products/03507/

Offline Chicago Bob

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Re: Recreating Drive-In Pizza
« Reply #1 on: March 10, 2020, 10:13:46 PM »
That pizza looks pretty tasty ECG.... Does Rich's require a ginormous order of their crusts before they will ship to you?

I'd bet that if you could get your hands on them you could make an even better pie in your home oven.

Drive-ins are still alive.... thank God!!  🌴😎
« Last Edit: March 10, 2020, 10:52:24 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline The Dough Doctor

  • Tom Lehmann
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Re: Recreating Drive-In Pizza
« Reply #2 on: March 11, 2020, 05:12:23 PM »
Here is some direction;
1) Use a strong bread type flour and mix the dough to just short of full gluten development.
2) Dough absorption will be about 56%
3) Dough formulation will include the reducing agent RS-190 aka dead yeast to reduce mixing time and provide extensibility to the dough.
4) Target a finished dough temperature in the range of 80 to 85F.
5) Very little fermentation time is employed in making this crust.
6) To form the skin use a dough sheeter/rolling pin or pastry pin.
7) After forming, dock the skin and allow it to proof for 15-minutes before baking.
8) Bake at 425F
9) Here's a starting dough formula if you don't already have one;
Flour: 100%
Salt: 2%
Sugar: 2%
Oil: 2%
RS-190: 1.5%
Ticaloid Lite Gum or Guar Gum: 0.25%
Yeast: 2.5% (compressed yeast)
Water: 56%

The function of the Guar Gum in this application is to help retain moisture in the par-baked crust which results in a finished crust with more of the characteristics of a crust baked from a raw dough skin. I did all of the initial applications work many years ago.
Tom Lehmann/The Dough Doctor

Offline exchicagogal

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Re: Recreating Drive-In Pizza
« Reply #3 on: March 14, 2020, 11:46:53 PM »
Thanks for the feedback, Dough Doctor. Where can I get RS-190? Will inactive (nutritional yeast) work?

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