The Dough Formula when I Started in 1986 at Store # 5091 " Defunct from hurricane andrew 1992 " was totally different

from when the cronies at " Bain Captital " bought Tom Monaghan out

this dough required it to be docked by a dough docker on a mat, this was used until a few months before they introduced Pan pizza

reasons for this slight change which altered the quailty of the pizza's / made it a little slightly blunt .. this would make it easyer to

sell there new pan pizza product,. since that time there were a few slight changes again that were done for one reason or the other,

the sauce was changed a few times, from the time I had first started in 1986,at that time it came in cans, same size as / black olive cans,.

Then later on they put it in plastic sauce bags,. They the changed that they started sending it in the sauce bags as a consentrated paste

we had to mix in a lager mixing bucket in the store using water that was filtered out,.

about a year or so after that they changed it once again saying it was the same scauce we has before that we didn't mix,.

but this sauce was much more hoter in taste and didn't help the pizza quaility, also try not using the frozen Cheese, it effects the bake to

I don't Care what QLC says.. it changes the flavor and bake quaility of the Cheese,.