need help with a recipe

So I have a recipe I used when I was 18 and now that I m 30 I don’t remember the numbers I used to make the dough. I m looking at making my patch of dough in a doyon 40 qt mixer anyone albe to help me with the numbers I would use for it or have a good recipe I could try. I m looking for a dough to hand toss with out problems that will be ready over night for the next day in a cooler. the recipe worked well when I was young but like I said I don’t remember all of it. The guy that gave me the recipe is now like 70 and I m not sure where he is now.

it went something like this

white sugar
yeast not the dry stuff
and a can of pop lol

If anyone could help me send me a tell or post here

Thanks John :roll:

Take a look in the RECIPE BANK. I’ve got an excellent New York style thin crust formula and procedure posted there that has an excellent track record.
If you have any questions, please get back to me.
Tom Lehmann/The Dough Doctor

Thanks Tom and I ll be in touch if I have any problems