So after seasoning my new 17 inch pizza screen I was thrilled to try out Pete-zza's 2 day papa johns clone recipe. I replaced Vegetable oil with canola oil since I didn't have any vegetable oil.
17 inch papa johns via the expanded dough calculator.
Flour (100%): 524.03 g | 18.48 oz | 1.16 lbs
Water (56.5%): 296.08 g | 10.44 oz | 0.65 lbs
IDY (0.28%): 1.47 g | 0.05 oz | 0 lbs | 0.49 tsp | 0.16 tbsp
Salt (1.75%): 9.17 g | 0.32 oz | 0.02 lbs | 1.91 tsp | 0.64 tbsp
Canola Oil (7.3%): 38.25 g | 1.35 oz | 0.08 lbs | 8.42 tsp | 2.81 tbsp
Sugar (4.2%): 22.01 g | 0.78 oz | 0.05 lbs | 5.52 tsp | 1.84 tbsp
Total (170.03%): 891.01 g | 31.43 oz | 1.96 lbs | TF = 0.1384663
I hit a few road bumps on the way.
1 - I didn't use warm water. I think the original recipe said something about 65 degree water? Well I stuck my finger in it and said "yup, that's about room temp" and off I went. After making the dough according to Peter's directions (water, then salt, sugar, oil then flour, knead and then yeast and then knead some more) I put it in the fridge for 2 days. On the morning of day two I swear that it didn't look like any fermentation had taken place. I didn't know what to do. So I pulled the dough out of the fridge and let it sit for room temp for about 4-5 hours. So 43 or so hours in the fridge and then 4-5 hours at room temp was my 'fermentation' period.
2- My brain is wired for NY style pizzas. When I was forming this dough I did my same NY style routine where I extended my fists along the circumference of the dough. I then push outward and this tends to make a nice dough. Well, WOW, this dough was HUGE! It was easily a 20 incher. It hung over the sides of my pizza screen and there really wasn't anything else that I could do other then squish it back up on the screen. I wanted to work quickly so it wouldn't stick to my screen. It didn't stick at all, but it did hang over.
The pizza was baked on my screen (no stone) for 10 min at 500 degrees.
Once before I did a Papa John's emergency dough recipe. This tasted nothing like a Papa Johns pizza. Now, let's be clear. This is no knock on Peter. This is most certainly my fault. Either the fermentation failed or I made it too flat in the middle, or the Canola oil is a no-no.
I will certainly try this again after hearing what you guys have to say.