We make one type of dough. If people ask for a large (14") thin crust - we use a 12" dough ball. If they ask for a large thick crust, we use a 16" ball. We charge extra for the thick, but regular price for the thin. Our flour is regular - not whole wheat. We’ve been thinking about adding a flavoring - garlic and herbs for one. Not sure if anything else.
One type of dough with our special sour dough additive, 4 sizes - 10" (260gm), 13" (450gm = 16oz), 15" (650gm) & 18" (850gm).
We do regular and thin. Dropped thick just after taking over the shop. Too much trouble to stop and make when busy, plus didn’t cook nicely - probably undercooked due to thickness and using a conveyor.
All dough done through a sheeter and then spike rolled.
Cooked in MM PS360 at 362o Celsius for 7 minutes = perfecto.
We use the ‘overstretch’ technique to provide what we term a “flat” crust. We don’t use the word “thin” as we cannot guarantee the crackery crust people were expecting. So, we changed to flat. Our frozen dough balls are not formulated to hold that crispy profile for very long outside the oven. Itdoes pretty well, but not formulated for the thin crackery finish.
The dough profile is a little rough until you get the recipe down. I can remember beginnings where there would be “spiderwebs” everywhere in the pizzas as if the wheat just didn’t want to hold shape. That was just the stretching. Then, with the slapping, we had the same problems again with the “spiderwebs” and major thin spots.
Today, since we’ve constructed a recipe that works, those problems are only a memory. -J_r0kk