Would Papa Murphy's do this?

[trof]

We really like Papa Murphy's pizzas.
Especially the Thai Chicken.
But lately we've been experimenting with making our own.

We buy the pizza dough at Publix, but I can never get it thin enough.
I wonder if Papa Murphy's would sell me a family size thin crust pizza crust with no toppings?
I'll ask.

[jmowreader]

1. Does Publix sell in-house-made pizzas?

Publix is a good store. If they make take-n-bake pizzas in their deli, they should be okay with selling you a round of untopped raw pizza dough.

[keroro gunsou]

2. i think they will

the papa murphy's in my area (wisconsin) have been very accomodating to my rather insane requests.

also, here's a dough recipe, granted it's for making a whole lot of dough, but it can be scaled down. so long as you remember the 5:4 ratio of high gluten flour to AP, you'll be fine

10lbs high gluten flour (4.536kg)
8lbs AP flour (3.630kg)
1/2 cup plus 2tb salt (230g)

3.5 quarts water, 100-102F (37.75-39C)
1/2 cup plus 2tb granulated sugar (235g)
1/2 cup plus 2tb dry yeast (85g)

blend all dry ingrediants in mixer bowl
in another bowl, mix the water and sugar until sugar is completely dissolved
add yeast and stir till blended
let yeast rest minimum of 12 minutes
add yeast to dry and mix using a dough hook
if more water is needed, add very little slowly like a tb at a time
mix dough until sides of bowl are clean, ie: no flour stuck to sides
when dough is mixed place in bowl that has been sprayed slightly with pan release
cover bowl with plastic wrap and let sit in a warm spot for 20 minutes minimum
after 20 minutes take dough and roll into desired balls
10 inch pizza should be between 6-6.4 ounces
after rolled, cover pan with balls on it and let rest for 20 more minutes
roll out and use

yeah, i know this is a lot of dough, since it's the recipe i use for work... but for home use, just divide by 10 or 20... and that should be more manageable... don't quote me on that.

[keroro gunsou]

3. reduced amounts

dry
HG flour - 227g
AP flour - 182g
salt - 2g

wet
water - .75 cups
sugar - 12g
yeast - 4.25g

same directions as above. i rounded up all the dry ingrediants, so you might need more water, like a tsp or two.. be very careful with the yeast. i seriously recommend a digital scale.

[NotASurfer]

5. Does full recipe involve an industrial mixer & sheeter?

That looks like a pretty stiff dough for a basic stand mixer like mine. I make a thin-crust pizza with slightly more water (45% hydration vs 38% here) and have to get the last bits of flour incorporated by hand.

Maybe I just need a higher-powered mixer.

[krispos42]

4. I like to buy the Pillsbury french bread loaf...

...the kind that comes in a tube. If you're careful, you can un-roll it and get a thin pizza crust. A French bread thin crust pizza... yum!

Especially on a hot pizza stone!