I did a search on ebay for something like what you described. Found a few books but they were all dated to like the early 80's and no goofy lookin men on the front. LOL

And Barbiedoll, don't apologize! I appreciate the good try.

try Todd Wilbur....he put out those books....can't remember the proper names - LOL - comes with age..........

Todd Wilbur has recipes at topsecretrecipes.com. There are lots of free "clone" recipes from restaurants here and lots of recipes that have a charge to view, I'm thinking 99 cents each. I don't have enough posts yet to post the link directly here, sorry.

The book that I have,
"Top Secret Restaurant Recipes", Written by Tod Wilbur. Came out in 1997.
Website is listed as Top Secret Recipes. Taken off the introduction on the 1st page.

No recipe is going to turn out exactly like what you may be served in a restaurant. Heck, I don't think I have ever had 2 Big Macs ever taste exactly the same, lol. Specially in the past 10 years. Even with the recipe of 2 all "beef patties", special sauce, lettuce cheese, pickles, onions on a sesame seed bun. And the special sauce is no big deal to make. Making it at home can taste a million times better or it can be a flop because you didn't use ground cardboard over processed beef and press it into patties. The texture was just different so the recipe didn't taste like what you are use to getting.

Even in top quality steak establishments, order a steak made with a theme and sometimes the seasonings are just right and other times the sesonings for the same steak can gag you. Order a pizza from your favorite Italian joint. Sometimes the sauce can be perfect, the crust excellent, toppings fresh. Then there will be the time that same joint will have something that taste like it had been under a heat lamp for hours, the crust was to spongy, the sauce was greasy, the toppings didn't have any flavor.. Time for another pizza joint or was it just a bad night?

Deep-Dish Pizza Dough
1 teaspoon sugar
1 package active dry yeast
1 cup warm water (105° to 115°)
2-1/2 cups all-purpose flour 1/2 cup yellow cornmeal
1/4 teaspoon salt
1 tablespoon olive oil
Vegetable cooking spray
2 tablespoons yellow cornmeal

1 tablespoon olive oil
1-1/2 cups chopped green pepper
1-1/2 cups chopped onion
1-8 ounce can black olives-halved lengthwise
1 clove garlic, crushed
2-1/2 cups sliced mushrooms
2 teaspoons dried oregano
1/4 teaspoon salt
1-1/2 cups canned crushed tomatoes
1-1/4 cups (5 ounces) shredded mozzerella cheese
3/4 cup (3 ounces) shredded provolone cheese
1/2 cup grated parmesan cheese

Dough (Food Processor method):
Combine first 3 ingredients in a small bowl, and let stand 5 minutes.
Position knife blade in food processor bowl; add flour, 1/2 cup cornmeal,and salt, and pulse 2 times or until blended. With processor running, slowly add yeast mixture and oil through food chute, and process until dough forms a ball. Process 1 additional minute.

Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times.
Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover dough, and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into an 11-inch circle on a lightly floured surface. Coat 2 (9-inch) round cake pans with cooking spray, and sprinkle each with 1 tablespoon cornmeal. Place dough in prepared pans; press dough up sides of pans.

Cover and let rise 20 minutes or until puffy.
Top and bake according to recipe directions.

Yield 2 (9-inch) deep-dish pizza crusts.

Prepare Deep-Dish Pizza Dough, and set aside.

Heat oil in a large nonstick skillet over medium heat. Add pepper, onion, and garlic, and sauté 5 minutes. Add mushrooms, oregano, and salt; sauté 3 minutes or until tender. Remove from heat; cool.

Spread half of tomatoes over each prepared crust, and top each with half of vegetable mixture. Sprinkle mozzerella cheese and provolone cheese, then olive halves evenly over pizzas. Sprinkle parmesan cheese over top of pizza.*

Bake at 475° for 15 minutes. Reduce oven temperature to 375°, and bake 15 additional minutes.

Cut each pizza into 8 wedges.

*Note: If you prefer you can sprinkle the parmesan cheese over the mozzerella and provelone cheeses and then add olives.