I don't know how widespread this was, but I have found myself in the position of having to duplicate those sheet pizzas that used to be used for cafeteria work. It consisted of a dough layer, a sauce layer, a cheese layer and a sprinkling of either sausage or peperoni cubes. I can handle all the other layers but I know the doughs that I normally use for my various pizza applications aren't going to replicate the base layer of this "pizza". It wasn't very crisp and it didn't rise very much and it wasn't very chewy. This leads me to believe that there should be little yeast, and the flour shouldn't be to hard, but beyond that I'm kind of lost here.
Please understand that I am NOT looking for a true pizza dough here. It should still be white and pliable when the toppings are finished. If anybody knows what the brand name they were or has a place to start to fix my dough, it would be very much apprieciated.