SHAKEYS PIZZA & SOME TIPS
Source: Steve/pizzamaking.com forum

"Somewhere on the forum someone said that Shakey's used nothing but flour, water, salt, and (I believe) oil. No leavening agents were used (i.e., no yeast, etc.) and the dough was made and used immediately.

So, tonight my wife and I did the big "handoff" with the kids... I came home from work, she left for work. Nothing was prepped for dinner and mine and the kids choices were canned soup or cereal. You get the drift.

So, I decided that this would be a good opportunity to make a "Shakey's" style pizza."

MY RECIPE

16 oz. high-gluten flour
6.5 oz. water
1 tbsp. vegetable shortening
1 tsp. salt

I threw all the ingredients into my food processor and "mixed" until it had the consistency of cornmeal. I dumped the "dough" onto the counter, pressed into a ball, and immediately rolled out thin (this took awhile... the dough did not want to roll out, so I had to let it rest for brief periods of time). Once it was rolled out, I placed in a greased cutter pan and par-baked for 4 minutes at 500 degrees F. After the par-bake, I added sauce, cheese, and pepperoni. The pizza was then baked for about 10 minutes longer until the crust (and bottom) was a golden brown. The pizza was allowed to cool on a wire rack.

The pizza was very good in my opinion. It did not have the yeasty or fermented taste of the DKM thin crust, but it did have a VERY crisp and cracker-like (saltine-like) texture with a clean taste. Actually, it's exactly the way I remember Shakey's pizza!

So, long story short, this one is a winner! And, from start to finish, the pizza was done in under 30 minutes!

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See pictures for full instructions for thin crust pizza and sauce similar to Shakeys, etc.