Author Topic: My PJ clone... (Read 4771 times)

Chicago Bob · « **Reply #20 on:** October 11, 2012, 01:48:22 PM »

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

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?

steelplayer · « **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%)

Pete-zza · « **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

steelplayer · « **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

Tom

steelplayer · « **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!

steelplayer · « **Reply #25 on:** October 27, 2012, 03:28:48 AM »

and...

Pete-zza · « **Reply #26 on:** October 27, 2012, 08:27:14 AM »

Tom,

It looks like you had another successful outcome. However, you did not indicate how the pizza tasted or how it compared with the other PJ clones you made.

I have a few questions on what you did. First, can you tell me which dough formulation you used, including the amount of the natural (poolish) starter? Second, I notice that you used the poppy seed trick, but with what appears to be different seeds. Did you note the amount of increase in the spacing between the seeds? Third, can you tell me what the grilled items on the pizza are? They look like grilled chicken strips but I recall that you said that you are a vegetarian. Or maybe it is squash?

Peter

steelplayer · « **Reply #27 on:** October 27, 2012, 01:19:54 PM »

Aloha Peter,

Sorry that I posted quickly and left out info.

I started with your same day formula, and using the preferment calculator I used a 50% preferment. I know it seems like a lot but this was same day and I figured what the heck! Turns out it worked, it did not taste like sourdough but actually closer to the PJ I had in Honolulu. Good eye on the seeds, I do not have poppy but I do have black sesame seeds, I set the seeds at 1" and after work they were about 1 1/4". If I recall from the clone thread that should indicate doubling. As for the topping, olives and grilled fake meat chicken.

For an 8" pie:
Flour:    100.2 g | 3.53 oz | 0.22 lbs
Water:    30.35 g | 1.07 oz | 0.07 lbs
Salt:    1.81 g | 0.06 oz | 0 lbs | 0.38 tsp | 0.13 tbsp
Preferment: 60.44 g | 2.13 oz | 0.13 lbs
Oil:     8.82 g | 0.31 oz | 0.02 lbs | 1.96 tsp | 0.65 tbsp
Sugar:    5.08 g | 0.18 oz | 0.01 lbs | 1.27 tsp | 0.42 tbsp
Total:    206.71 g | 7.29 oz | 0.46 lbs | TF = 0.1450537

Tom

Pete-zza · « **Reply #28 on:** October 27, 2012, 06:28:48 PM »

Tom,

Good thinking on your part on the amount of starter culture to use. Have you worked with sourdough cultures before to have an idea as to how much to use?

Peter

Chicago Bob · « **Reply #29 on:** October 27, 2012, 09:13:20 PM »

Quote from: Chicago Bob on October 11, 2012, 01:48:22 PM

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?

Just a simple question folks...but I think I know why it is avoided/overlooked. Thanks anyway..

steelplayer · « **Reply #30 on:** October 27, 2012, 10:04:24 PM »

Aloha Bob,

I didn't ignore the question, I just don't have an answer.

Tom (not the bread doctor)

steelplayer · « **Reply #31 on:** October 27, 2012, 10:08:30 PM »

Aloha Peter,

The percentage of starter was a semi-educated guess. I have worked with sourdough starters for years but never for pizza, just bread. But looking at some of the threads on preferment's and seeing percentages like 2 to 5 percent for 2 to 4 day ferments, I decided that 50 percent seemed reasonable for a same day.

The next thing I want to try is a 2 day cold ferment, well, probably a combination of room temp and refer. I am thinking about beginning with about 12 percent starter.

Tom

Chicago Bob · « **Reply #32 on:** October 27, 2012, 10:33:23 PM »

tom,
I think your pizza looks like it has a lot of good flavors in it...great pizza man! for real !!

steelplayer · « **Reply #33 on:** October 28, 2012, 03:43:54 PM »

Mahalo Bob!

steelplayer · « **Reply #34 on:** October 30, 2012, 06:44:42 PM »

Next attempt... 2 day no yeast dough. I went with a 7% preferment room temp rise for 10 hours, then refer for 1 and 1/2 days. Pineapple and grill fake chicken, whole milk mozzarella. It didn't have a lot of oven spring but really good flavor and chew.

steelplayer · « **Reply #35 on:** October 30, 2012, 06:46:51 PM »

And...

The Dough Doctor · « **Reply #36 on:** October 31, 2012, 09:03:26 AM »

Chicago Bob;
PJ's uses air impingement ovens to bake their pizzas. I agree, I think their pizzas are underbaked too, but that is not my call. Would their pizza quality be improved with a longer bake time? For my tastes I would have to say yes, but they are in the delivery business and evidentally they are making money at what they are doing so who am I to criticize them, except to say "it ain't my piece of pie", and to each his/her own.
Tom Lehmann/the Dough Doctor

steelplayer · « **Reply #37 on:** November 01, 2012, 01:28:58 AM »

Happy Halloween!

Jet_deck · « **Reply #38 on:** November 01, 2012, 01:44:34 AM »

Dang fine looking pies steelplayer. Your making me hungry for that last one...

Chicago Bob · « **Reply #39 on:** November 01, 2012, 08:25:50 PM »

Quote from: The Dough Doctor on October 31, 2012, 09:03:26 AM

Chicago Bob;
PJ's uses air impingement ovens to bake their pizzas. I agree, I think their pizzas are underbaked too, but that is not my call. Would their pizza quality be improved with a longer bake time? For my tastes I would have to say yes, but they are in the delivery business and evidentally they are making money at what they are doing so who am I to criticize them, except to say "it ain't my piece of pie", and to each his/her own.
Tom Lehmann/the Dough Doctor

Tom,
I had never tried a PJ and was fishing for comments after reading you thought they didn't bake long enough. Subsequently, I went ahead an ordered and it was nearly raw in places.
Now, to answer your inquisitiveness concerning a longer bake....I ordered again on line and noticed you could request "well done" which I did.....that don't help it's dilemma....jus take my word for it folks......