Author Topic: My First Pete-zza PJ Clone  (Read 637 times)

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Offline Slayter

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My First Pete-zza PJ Clone
« on: January 24, 2015, 08:11:14 PM »
Thank you to all the brilliant minds that have worked on sharing this recipe. Especially Pete-zza. I used Centos crushed tomatos for the sauce and was especially pleased with it. I'm brand new to making pies (only two before tonight) and only found the forum this week looking for tips to keep my pizza from clinging to the peel and becoming a calzone.

We don't have a PJ anywhere near our place now and really missed it. Not any more though!!!! ;D



Offline Pete-zza

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Re: My First Pete-zza PJ Clone
« Reply #1 on: January 24, 2015, 09:03:17 PM »
Slayer,

Congratulations on a job well done. That's a pretty pizza.

Since there are so many different PJ clone recipes, can you tell me which one you used?

Peter

Offline Slayter

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Re: My First Pete-zza PJ Clone
« Reply #2 on: January 24, 2015, 09:39:20 PM »
Thanks again, Pete.

I used your 24hr cold fermentation dough recipe (http://www.pizzamaking.com/forum/index.php?topic=6758.msg60076#msg60076). Only changing the quantity of yeast to account for my use of ADY. I admit I was scared to stretch this one out and try to get it from the peel to the stone (after I massacred one pie and deformed another last week), but this skin along with your "dustinator" was incredibly easy to work with. Stretched easily and had no issues sticking!

The sauce was your PJ clone sauce from http://www.pizzamaking.com/forum/index.php/topic,6633.msg59208.html#msg59208. I used Cento crushed tomatoes instead of the wal-mart brand and did not need to drain any juice. So I adjusted the measurements of the ingredients based upon your percentages. Used an immersion blender to puree it all and allowed it to marinate for 24 hours in the fridge, next to the dough. And the cheese was 6oz whole milk mozzarella and 3 oz low-moisture mozzarella blended in the cuisine art food processor.

I baked it all on a stone heated to 500F on the bottom rack of a convection oven for 9 minutes. (the stone has heated for an hour prior to cooking) I was ecstatic at how easy the skin was to handle and transfer from peel to stone.  ;D

Thanks for all your work. I really, really enjoyed this!
« Last Edit: January 24, 2015, 09:41:46 PM by Slayter »

Offline Pete-zza

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Re: My First Pete-zza PJ Clone
« Reply #3 on: January 24, 2015, 09:51:29 PM »
Slayter,

You might want to read the following threads for some alternatives to the 6-in-1s, the former Classico tomatoes no longer carried by Wal-Mart, and the old Wal-Mart GV tomatoes:

http://www.pizzamaking.com/forum/index.php?topic=29019.msg291702#msg291702

http://www.pizzamaking.com/forum/index.php?topic=36002.msg358537#msg358537

Peter


Offline Slayter

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Re: My First Pete-zza PJ Clone
« Reply #4 on: January 25, 2015, 08:36:37 AM »
Thanks again. I will look into those.

Below is what I used, no seasoning, just fresh packed tomatoes.  I will experiment with the others as well. Hopefully the family didn't get to attached to this sauce.  :P