Author Topic: My PJ clone...  (Read 11171 times)

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Offline steelplayer

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My PJ clone...
« 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  :chef:  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.
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Offline dellavecchia

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Re: My PJ clone...
« 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
« Last Edit: September 20, 2012, 07:18:59 AM by dellavecchia »

Offline The Dough Doctor

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Re: My PJ clone...
« 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

Offline steelplayer

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Re: My PJ clone...
« 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!  
« Last Edit: September 24, 2012, 08:49:07 PM by steelplayer »
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Offline steelplayer

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Re: My PJ clone...
« Reply #4 on: September 24, 2012, 08:42:25 PM »
I did save the box for future posts :-D
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Online Pete-zza

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Re: My PJ clone...
« Reply #5 on: September 24, 2012, 09:13:46 PM »
I did save the box for future posts :-D

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

Offline steelplayer

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Re: My PJ clone...
« Reply #6 on: September 24, 2012, 09:23:39 PM »
I will continue to try... the pie is the thing!
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Offline atom

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Re: My PJ clone...
« 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.

Offline steelplayer

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Re: My PJ clone...
« Reply #8 on: September 25, 2012, 07:39:54 PM »
I'll pass on the pepperoni as I am a vegetarian.
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Offline steelplayer

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Re: My PJ clone...
« 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 :-D
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Offline steelplayer

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Re: My PJ clone...
« Reply #10 on: October 02, 2012, 02:22:56 PM »
and the pie...
« Last Edit: October 02, 2012, 02:24:29 PM by steelplayer »
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Offline steelplayer

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Re: My PJ clone...
« Reply #11 on: October 02, 2012, 02:25:56 PM »
More...
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Offline steelplayer

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Re: My PJ clone...
« Reply #12 on: October 02, 2012, 02:26:35 PM »
And the box  :pizza:
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Offline steelplayer

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Re: My PJ clone...
« 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  ;D
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Offline steelplayer

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Re: My PJ clone...
« Reply #14 on: October 10, 2012, 02:05:04 AM »
 :)
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Offline pythonic

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Re: My PJ clone...
« 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.

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Offline Chicago Bob

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Re: My PJ clone...
« Reply #16 on: October 11, 2012, 12:17:26 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?  ???
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Online Pete-zza

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Re: My PJ clone...
« Reply #17 on: October 11, 2012, 10:40:35 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  ;D

steelplayer,

Another nice job with your pizza.

Peter

Online Pete-zza

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Re: My PJ clone...
« Reply #18 on: October 11, 2012, 10:45:27 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

Offline steelplayer

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Re: My PJ clone...
« 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 :angel:  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...
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Offline Chicago Bob

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Re: My PJ clone...
« Reply #20 on: October 11, 2012, 01:48:22 PM »
You will also be able to bake it until it's done, not "fast baked" like the original.
Tom Lehmann/The Dough Doctor
This statement was in the link that Peter provided above...

"The company maintains that the ovens will reduce pizza bake time from six and a half to four and a half minutes, and the company will also offer customers a 10-minute guarantee on carry-out pizzas during the busy lunch hour."

Do Papa John's pizza's taste undercooked since they changed to different ovens in 2006?
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Offline steelplayer

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Re: My PJ clone...
« Reply #21 on: October 25, 2012, 02:10:02 PM »
So I am still new enough to my pizza adventures that I don't always have a dough ball lurking in the refer.  But, last night I wanted pizza and since I was not going to call the Hut, I turned to Peter's emergency 2 hour PJ clone.  Success, 2 hours, 10 minutes later I had a pie.  I didn't have honey which may be why there is a lack of charring on the rim, but it was Tasty!

Flour (100%)
Water (56.5%)
IDY (.8%)
Salt (1.5%)
Vegetable (Soybean) Oil (7.3%)
Sugar (5%)
Vital Wheat Gluten (4%)
Total (175.1%)
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Online Pete-zza

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Re: My PJ clone...
« Reply #22 on: October 25, 2012, 02:41:35 PM »
steelplayer,

For the record, the "emergency" Papa John's dough formulation you used is the one at Reply 52 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg66312.html#msg66312. Papa John's does not use honey but I added it to get not only sweetness but more crust coloration. An emergency PJ dough won't be as good as one that develops over a period of several days but it comes in handy in a pinch, as you discovered.

You have a knack of taking dough recipes that you have never tried before and succeeding with them the first time out. Not many people can do that, even with detailed instructions. Congratulations.

Peter

Offline steelplayer

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Re: My PJ clone...
« Reply #23 on: October 25, 2012, 03:36:40 PM »
Mahalo for the kind words Peter...

but, with out your amazing 4 year journey into the inerds of Papa John's I would not stand a chance  ;D

Tom
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Offline steelplayer

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Re: My PJ clone...
« Reply #24 on: October 27, 2012, 03:27:21 AM »
The adventure continues... a PJ clone with no commercial yeast.  Using a preferment of 50/50 flour and water and soy milk  yogurt starter.  I have had the the starter going for a couple of weeks, but  tonight it is Pizza Night!  7 am mix up the dough... go to work... come back at 6 pm and dough ball ready to go!
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