taken over a Greek pizza shop here in mass like to change it to Italian pizza so need dough recipe and SASE?

Question

Just looking for a good thin crust recipe

Answer 1

Don't change it.
We need a decent Greek style pizza shop in Mass - NW Middlesex County.

Answer 2

*Commercial Thin Crust (makes a large quantity)
INGREDIENTS:
2 1/2 ounces fresh yeast
20 pounds high gluten flour
5 ounces salt
10-11 pounds water
DIRECTIONS:
In a mixing bowl, crumble the yeast into the flour. Add the salt. With the mixer running at medium speed, add the water. Mix the dough for 13 to 14 minutes, until the dough cleans the side of the bowl and is soft, but no longer sticky. Scale and ball as needed. Makes about 30 pounds of dough.

Italian Pizza Dough (makes one 12-14 inch pizza crust)
INGREDIENTS:
1 cup lukewarm water
2 tablespoons milk
2 teaspoons brown sugar
1 teaspoon dried oregeno
1 teaspoon dried or fresh basil
1 teaspoon salt
1 tablespoon shortening
1 tablespoon corn meal
1 tablespoon extra virgin olive oil
1 package yeast
3 cups all-purpose flour or unbleached white flour
DIRECTIONS:
In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute.
Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes.
Add the remaining flour and mix it with your hands.
Turn the dough out on a lightly floured surface and knead the dough about 8 to 10 minutes.
Form the dough into a ball and place it on the table around a warm place. Let it rest about 45 minutes to 1 hour.

Answer 3

I got this off the internet, have not tried. I have been told that this is not actually a 25 lb recipe, since the first two ingredients weigh 28 lbs.

Crispy Pizza Crust

A great recipe for crispy, sometimes called cracker crust, goes like this.

Ingredients 25 lb Batch
High-Gluten Flour 20 lbs.
Water 70 degrees F 8 lbs.
Active Dry Yeast 1 oz.
Sugar 3 oz.
Salt 10 oz.
Vegetable Oil 6.5 oz.
Egg Whites 3.5 oz.

Add everything but flour, oil and eggs in mixing bowl. Let dry ingredients dissolve. Stir and add all other ingredients.
This is a very stiff dough. After mixing let relax for 3-4 hours, in bulk. Or refrigerate overnight.
A dough roller is needed for this dough and to avoid bubbling this dough must be perforated with a docker after rolling.
If this is the desired dough you're looking for we did good! If you simply want to reduce your dough less puffy try reducing the amount of yeast your using in half and storing your dough at less than 36 degrees. Another tip is cooling your water temperature to 70 degrees. Less yeast, heat, = less gas.
Last Tip: Bake at lower temperature for longer time, this tends to dry out the crust and gives a crispier texture.
http://www.bigdaveostrander.com/ask/askdavePF.htm#CrispyCrust

here are some more recipes you might try..

Basic Vera Pizza Napoletana Dough Recipe

Ingredients

By Volume
4 cups Molino Caputo Tipo 00 flour
1 ½, plus 2 TBL water (or 1 ½ to 1 ¾ cup)
2 tsp salt
2 tsp dry active yeast

By Weight
500gr Molino Caputo Tipo 00 flour
325gr water (65% hydration)
2 tsp salt
2 tsp dry active yeast

We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Personally, I do not use recipes or a mixing cups when I cook dinner for the family, but pizza and bread dough is different. Being exact really counts, and nothing works better than a digital scale.
Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
Cover the dough and let it rise for 1 1/2 - 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces.
To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.
Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.
If you won't need your dough for more than an hour, refrigerate it until you are ready to start.
If you won't have an hour to let your dough rest, read our Dough in a Hurry strategy. By cutting back each phase of dough preparation by the right amount, you can make great pizza or focaccia dough in as little as an hour.
http://www.fornobravo.com/pizza/pizza_dough.html

Pizza Sauce Recipe

You can use canned San Marzano tomatoes (Pomodori Pellati) to create a wonderful, and simple pizza tomato base. Use a potato masher to get a good sauce consistency. Don’t use a food processor or hand mixer, as those will break the seeds and give your sauce a bitter flavor. If you are using a brick oven, you should not cook the sauce. The hot oven will cook the sauce perfectly. If you are using a pizza stone in your oven, you might want to try cooking the sauce first. Try it both ways to see what you like.

Smashed Tomato Sauce
1 can (28 oz) San Marzano tomatoes
1/4 teaspoon freshly ground black pepper
1/2 teaspoon of salt
1 teaspoon of oregano

Options
1 teaspoon dried basil or 2 tablespoons of fresh basil
1 tablespoon garlic powder
2 tablespoons red wine vinegar or lemon juice
1 tablespoon olive oil – done forget to swirl excellent extra virgin olive oil on your pizza right before you put it in the oven
http://www.fornobravo.com/pizza/pizza_sauce_recipe.html

Pizza dough with King Arthur flour

11.1 cups (50 oz) King Arthur bread flour, blue/white bag
3/4 cup plus 2 TBSP with 200mg vitamin C water*
1/4 cup plus 2 TBSP. yeast water
2 ½ cups of ice water
5 tsp. salt
7 tsp sugar
4 TBSP of extra virgin olive oil
2 tsp. yeast

* I put 1 gram vitamin c crystals in 1000 grams of water to make a solution of 1mg/g water; 7oz VCW gives about 200 mg of vitamin C. The vitamin C (ascorbic acid) helps the dough survive the freezing process.

Now of course, the processes, mixing, etc. needs to be added; once I get this up on my website, I'll post a link in the dough recipes forum.
http://www.fornobravo.com/forum/f10/weight-vs-volums-456.html

Answer 4

why would you want to change it?
you would lose most of your customer base who have grown accustomed to it.
I would reconsider.