[john70t]

2/3 mozzarella and 1/3 munster cheese is what we used, iirc.

Dough was beaten to sticky gluten mix in an industrial mixer 5-7am, weighed, cut, and folded up into rounds on a olive oil stainless sheet, placed into freezer to settle.
Take out a cold dough ball,
Squash it out in a circle,
Grip around the edges while rotating until a fat edge is made with a big lump in the middle,
Slap onto the flowered plastic countertop, push and rotate until a basic shape made, repeat any steps as necessary.
Toss and turn on both your knuckles while spinning. One guy could bounce the things on a single finger.

Ladle sauce in a circle and smooth out. Same with cheese.

Oven was 450 on stone. hot and fast. iirc

That's all I can remember atm.
It was a damn good detroit-based pizza company which served a fine product.
All their food was great.