Actually this was with the KABF. I bailed on the All-Trumps because it was a little more chewy than what I'm going for. Also I should have noted that I augmented the recipe by keeping the same thickness factor but for a 16" pie. This just makes sense when feeding a family.
As for the flavor profile I agree... I'm not a fan of PJ's or most chains for that matter. I'm beginning to dial up the sophistication of high-quality ingredients which I've found has spoiled my family and dinner guests who don't look at their usual pizza joints the same after I feed them.
This makes one ball for 16" Pie
Flour (100%): 424.57 g | 14.98 oz | 0.94 lbs (KABF)
Water (58%): 246.25 g | 8.69 oz | 0.54 lbs
ADY (0.4%): 1.7 g | 0.06 oz | 0 lbs | 0.45 tsp | 0.15 tbsp
Salt (1.50%): 6.37 g | 0.22 oz | 0.01 lbs | 1.87 tsp | 0.62 tbsp
Vegetable (Soybean) Oil (7.3%): 30.99 g | 1.09 oz | 0.07 lbs | 6.82 tsp | 2.27 tbsp
Sugar (4.2%): 17.83 g | 0.63 oz | 0.04 lbs | 4.47 tsp | 1.49 tbsp
Total (171.4%): 727.71 g | 25.67 oz | 1.6 lbs | TF = 0.1452556
Very nice job. Your pizza looks great. I think you have the PJ style down pat. I'm sure that your version is better than what you would get from PJs, apart from the fact that you are using cheeses and toppings not available at PJs.
I assume that you used the All Trumps again. If so, that demonstrates that a high-gluten flour works for the PJ style. Papa John's does not use bromated flour. That is perhaps another reason why you have gotten a higher rise using the All Trumps flour than the King Arthur bread flour.
Are there any observations or comments that you think might be helpful to others who might want to use the All Trumps? Also, do you have a preference between the 14" size and the 16" size using the same dough ball weight?