Well, I took a stab at the Papa John's crust developed by Pete-zza. I scaled down the recipe a bit using the expanded dough calculator here to make a 12" pizza. I made the same-day formula that requires you to punch down the dough after the initial rise, and allow a second rise. Total rise time was 7 hours 55 minutes. I baked the pizza on a stone, at 500°F for about 8 minutes. I used my own sauce recipe because I don't really care for PJ sauce, but I may give it a shot next time. For the cheese I used Meijer brand low moisture mozzarella. If my memory serves, it tasted pretty close to what PJ uses, but I haven't had PJ in ages. Overall, the pizza was delicious. I got some large bubbles in the crust, but the crumb structure was excellent and the flavor was superb. It definitely reminded me of a PJ crust. Thanks go out to Pete-zza for developing the formula, I will be making this one often.