Author Topic: My PJ clone... (Read 4539 times)

steelplayer · « **on:** September 19, 2012, 11:47:21 PM »

Aloha,
This my first post other than to say hi. I have been baking for some 40 years or so, but until I found this forum I had not tried the slow refrigerated method. Now I am hooked

Anyway here is my 6th or 7th version based of pete-zza's clone work. I am am still being a little sloppy in execution but I am pretty happy with the results. Having said all that I have never had a Papa John's pie, but I am going to Honolulu next week and will make sure to pick up a pie and see if I am even in the ball park.

dellavecchia · « **Reply #1 on:** September 20, 2012, 06:13:37 AM »

The pizza looks very nice. I would guess you will prefer your own over the original when you taste it. Being able to slowly ferment the dough gives you an advantage in flavor over commercial dough.

John

The Dough Doctor · « **Reply #2 on:** September 20, 2012, 07:57:41 AM »

You will also be able to bake it until it's done, not "fast baked" like the original.
Tom Lehmann/The Dough Doctor

steelplayer · « **Reply #3 on:** September 24, 2012, 08:40:29 PM »

So here I
am in Honolulu.. went to PJ's on Kapiolani and got my first ever pie from them. How can I say it... I am underwhelmed. After two attempts the dough made it to a screen and 10 minutes later into a box. I ordered the garlic sauce, never again! warm margarine with the Slightest hint of garlic' the pie was OK but not to brag mine was better. Yea forum!

steelplayer · « **Reply #4 on:** September 24, 2012, 08:42:25 PM »

I did save the box for future posts

Pete-zza · « **Reply #5 on:** September 24, 2012, 09:13:46 PM »

Quote from: steelplayer on September 24, 2012, 08:42:25 PM

I did save the box for future posts

LOL. I look forward to photos of your PJ clones in the box.

Actually, the Papa John's garlic sauce is a favorite sauce that some members would like to clone.

As I have mentioned before over at the PJ clone thread, and as John noted earlier, it isn't all that difficult to make a PJ clone at home that is better than what you can get at one of their stores.

Peter

steelplayer · « **Reply #6 on:** September 24, 2012, 09:23:39 PM »

I will continue to try... the pie is the thing!

atom · « **Reply #7 on:** September 25, 2012, 03:56:48 PM »

You have too many toppings on that pizza! Just get a pepperoni and cheese next time and see if you like it more.

steelplayer · « **Reply #8 on:** September 25, 2012, 07:39:54 PM »

I'll pass on the pepperoni as I am a vegetarian.

steelplayer · « **Reply #9 on:** October 02, 2012, 02:21:05 PM »

Back from Honolulu and a new pie. I have been feeling a bit guilty of eating too much white flour lately (I have tried a couple of ww pizzas but have not been happy with the results, so far), so I added 2 teaspoon of ground flax seed to the dough, it may have affected the lift. Anyway, 2 day cold ferment, KABF, sauce made with Great Value whole tomatoes, fresh garlic, fresh basil, granulated onion, Hawaiian sea salt, black pepper, a couple of Hawaiian chili peppers and a smidgen of balsamic vinegar. Toppings were Great Value whole milk mozzarella, green bell peppers and mushrooms. All in all it was good, but the crust was not as light I as I would like, again maybe because the flax seed, but there was fiber

steelplayer · « **Reply #10 on:** October 02, 2012, 02:22:56 PM »

and the pie...

steelplayer · « **Reply #11 on:** October 02, 2012, 02:25:56 PM »

More...

steelplayer · « **Reply #12 on:** October 02, 2012, 02:26:35 PM »

And the box

steelplayer · « **Reply #13 on:** October 10, 2012, 02:04:07 AM »

Tonight's pie... I tried Pete-zza's same day recipe. Very happy... I started the dough about four hours before the bake, it rose a little fast and I refrigerated the dough ball for about an hour. Skin opened up well, baked at 550 for 8 minutes. Oh yeah, mushroom and veggie peperoni

steelplayer · « **Reply #14 on:** October 10, 2012, 02:05:04 AM »

pythonic · « **Reply #15 on:** October 11, 2012, 12:02:26 AM »

Perhaps Hawaii doesn't make pizza very well either. That is always a possibility too. Papa's is actually my favorite chain pizza. I love the barley malt flavor in their crust. Your pies look good, keep on keepin on.

Chicago Bob · « **Reply #16 on:** October 11, 2012, 12:17:26 AM »

Quote from: The Dough Doctor on September 20, 2012, 07:57:41 AM

You will also be able to bake it until it's done, not "fast baked" like the original.
Tom Lehmann/The Dough Doctor

Hi Tom,
Never had a PJ's , been recently thinking about giving it a go for my late night lazy evenings....guess I best not,eh?
What type of oven does Papa use and what is your opinion on why they don't let the pie cook until it is properly "done"? Thanks Doc!
Web site says you can request "well done"...still a no-no?

Pete-zza · « **Reply #17 on:** October 11, 2012, 10:40:35 AM »

Quote from: steelplayer on October 10, 2012, 02:04:07 AM

Tonight's pie... I tried Pete-zza's same day recipe. Very happy... I started the dough about four hours before the bake, it rose a little fast and I refrigerated the dough ball for about an hour. Skin opened up well, baked at 550 for 8 minutes. Oh yeah, mushroom and veggie peperoni

steelplayer,

Another nice job with your pizza.

Peter

Pete-zza · « **Reply #18 on:** October 11, 2012, 10:45:27 AM »

Quote from: Chicago Bob on October 11, 2012, 12:17:26 AM

What type of oven does Papa use and what is your opinion on why they don't let the pie cook until it is properly "done"? Thanks Doc!
Web site says you can request "well done"...still a no-no?

Bob,

In 2006, Papa John's started an oven replacement program to shorten the bake times and save energy, as is discussed at http://money.cnn.com/2006/04/26/news/companies/papajohn_oven/index.htm. Maybe that is what Tom had in mind.

Peter

steelplayer · « **Reply #19 on:** October 11, 2012, 01:35:35 PM »

I should clarify my post about the real PJ's pizza. I did not dislike the pizza, I guess I just expected it to be better tasting than mine

I'm not really trying to perfectly clone Papa John's, more like be able to make a good home-baked American style pizza, as I not a fan of Pizza Hut, I started with PJ. If this helps the oven question, this is a fuzzy cellphone pic of PJ's in Honolulu. They are using a conveyor oven, I have no idea of the brand.
Thanks for all the kind words, I'll keep baking, although I may have to rethink the pizza every night thing...