After analyzing the information provided recently by jets147, I have concluded that that information conforms to the ingredients list as provided at page 35 of the document at http://www.northville.k12.mi.us/district/foodservice/pdfs/MSIngred.pdf
. The ingredients list in that document shows the inclusion of oil, so presumably that is the portion of the total oil that actually ends up in the finished crust (or it may be oil that is used to coat dough balls), with the rest being the oil that is added to the pans before the dough is formed into skins in the pans. I was able to come up with a dough formulation and to assess it in relation to the methods shown in the Jet's video at
. As it turns out, it appears that I originally guessed correctly on the hydration and the amount of ADY after first seeing the video. I suspected (correctly) that dough hydration would be less of an issue if the dough is pressed into pans, or even put through a commercial roller/sheeter (with any necessary bench flour). I would not have had any idea as to the amount of sugar and salt without having sampled a real Jet's pizza crust.
A few pieces of the puzzle remain. One is the type of flour. I believe that the flour is bleached but not bromated. That means that the flour can be just about anything, including all-purpose flour, bread flour or high-gluten flour. I would prefer that no insider reveal that information to the forum. Also, I have not yet had a chance to study the Jet's Nutrition information in detail to see if that will reveal anything with respect to the type of flour used.
The more significant missing piece of the puzzle is the thickness factor. The value of the thickness factor would allow one to use the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
to come up with a dough weight for any size pan. What complicates the exercise is the fact that the three pans used by Jet's to make its pizzas are sloping-sided rather than straight-sided. I did some quick research on how pan producers who manufacture square and rectangular Sicilian/Sicilian-style pans size those pans and it appears that the dimensions they use are the top dimensions. For example, I have an 8" x 12" PSTK sloping-sided pan from PizzaTools(http://www.pizzatools.com/Square_Sicilian_Pans/30879/subgrouping.htm
). It is quoted as an 8" x 12" pan. However, the bottom dimensions appear to be about 11" x 7" (or maybe slightly larger). A further complication is that I was unable to find a manufacturer who makes the 13Ē x 15Ē (large), and 15Ē x 18Ē (extra large) pans used by Jet's. PizzaTools makes a 10" x 10" pan, which Jet's calls "small", and P.A. Products (http://www.paprod.com/pans.html
) offers sloping-sided blue steel pans in the sizes 8" x 10", 10" x 14" and 12" x 17". Owners of the latter pans would have to have an accurate thickness factor in order to improve their chances of coming up with a viable Jet's clone dough and pizza.
I was hoping and expecting that member boboo (Bob) would have helped advance the clone project by providing information on real Jet's pizzas, including finished pizza weights and dimensions. After all, he was the member who was most motivated by the desire to replicate a Jet's dough and pizza. In fact, I saw that he also went over to the PMQ Think Tank in search of help (see http://thinktank.pmq.com/viewtopic.php?f=14&t=9214&p=66323&hilit=#p66323
). But, alas, Bob has been missing in action on the forum since just before last Xmas, not long after I had developed a plan of attack for him to execute.
EDIT (1/25/16): For the list of pizza ingredients at the Northville schools, see EDIT 9 at Reply 26 at http://www.pizzamaking.com/forum/index.php?topic=8247.msg118161#msg118161
; the pan sizes noted above with respect to Jet's appear to be incorrect. For an update on pan sizes, see EDIT 6 in Reply 26 referenced above.