Author Topic: Papa Johns cheesesticks  (Read 9088 times)

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Offline Camaro10

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Re: Papa Johns cheesesticks
« Reply #20 on: June 05, 2013, 11:19:04 AM »
Anybody have their garlic sauce recipe??!!


Offline Chicago Bob

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Re: Papa Johns cheesesticks
« Reply #21 on: June 05, 2013, 11:24:55 AM »
Anybody have their garlic sauce recipe??!!
Do a search Camaro; it's been made here. :chef:
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Offline norma427

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Re: Papa Johns cheesesticks
« Reply #22 on: June 05, 2013, 12:52:45 PM »
Nate,

Your cheesesticks look wonderful!  Great job!  :chef:

Norma
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Offline kramer73

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Re: Papa Johns cheesesticks
« Reply #23 on: June 05, 2013, 01:06:21 PM »
I'm sure they are tasty, but wow...20 g of oil?

Offline Chicago Bob

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Re: Papa Johns cheesesticks
« Reply #24 on: June 05, 2013, 01:29:44 PM »
I'm sure they are tasty, but wow...20 g of oil?
Don't feel bad kramer...that's still about half of the oil that goes into a DD or HRI pizza.  Oh wait...it's supposed to just be an appetizer before you eat the real bomb!  ;D

Guess it's supposed to get your arteries lubed up for the big kahuna!  :drool:
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Offline pythonic

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Re: Papa Johns cheesesticks
« Reply #25 on: June 05, 2013, 02:39:19 PM »
Round 2 using Peter's new dough formulation.  Success.  Bake time was about 8 minutes.  3.6-4oz of cheese and whole cup of garlic sauce.  I didn't even notice until now that Peter dropped the oil down to 5.5%.  I didn't notice any taste dropoff at all.  Mine look better than Papa's I think.

Nate
« Last Edit: June 05, 2013, 02:51:17 PM by pythonic »
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Offline Chicago Bob

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Re: Papa Johns cheesesticks
« Reply #26 on: June 05, 2013, 02:56:48 PM »
"Don't mess with my cheese stix man!"
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Offline Pete-zza

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Re: Papa Johns cheesesticks
« Reply #27 on: June 05, 2013, 03:41:48 PM »

Offline Pete-zza

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Re: Papa Johns cheesesticks
« Reply #28 on: June 05, 2013, 03:58:20 PM »
Round 2 using Peter's new dough formulation.  Success.  Bake time was about 8 minutes.  3.6-4oz of cheese and whole cup of garlic sauce.  I didn't even notice until now that Peter dropped the oil down to 5.5%.  I didn't notice any taste dropoff at all.  Mine look better than Papa's I think.

Nate,

Maybe I misinterpreted what c0mpl3x (Jon) meant when he said in Reply 17 at http://www.pizzamaking.com/forum/index.php/topic,25603.msg258240.html#msg258240 that "a quart squirt bottle would last about 22 cheese sticks". I did not interpret his comment to mean 14 individual Cheesesticks but rather 22 12" pizzas that are cut into 14 Cheesesticks each. That would mean just a modest amount of the Garlic sauce on each pizza. As I understand it, little tubs of sauces, including the Garlic sauce, are added on the side to the order of Cheesesticks.

With all the cheese and sauce that you used, they would bury just about all of the other flavors of the Cheesesticks, to the point that you would not miss the reduced amount of oil. You might also note that I increased the amount of sugar. However, the two changes perhaps have an offsetting effect in terms of the softness and texture of the finished crust.

Peter


Offline pythonic

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Re: Papa Johns cheesesticks
« Reply #29 on: June 05, 2013, 04:09:30 PM »
Nate,

Maybe I misinterpreted what c0mpl3x (Jon) meant when he said in Reply 17 at http://www.pizzamaking.com/forum/index.php/topic,25603.msg258240.html#msg258240 that "a quart squirt bottle would last about 22 cheese sticks". I did not interpret his comment to mean 14 individual Cheesesticks but rather 22 12" pizzas that are cut into 14 Cheesesticks each. That would mean just a modest amount of the Garlic sauce on each pizza. As I understand it, little tubs of sauces, including the Garlic sauce, are added on the side to the order of Cheesesticks.

With all the cheese and sauce that you used, they would bury just about all of the other flavors of the Cheesesticks, to the point that you would not miss the reduced amount of oil. You might also note that I increased the amount of sugar. However, the two changes perhaps have an offsetting effect in terms of the softness and texture of the finished crust.

Peter



Peter,

These tasted fabulous.  On my previous attempt i didnt use enough garlic sauce as shown in that YouTube vid and the flavor was definitely off.  This is the closest clone of any restaurant food I have ever made.  The only thing left to experiment with is longer ferments.

Nate


« Last Edit: June 05, 2013, 04:19:55 PM by pythonic »
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Offline Pete-zza

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Re: Papa Johns cheesesticks
« Reply #30 on: June 05, 2013, 04:33:23 PM »
Nate,

For clarification purposes, when you said that you used a whole cup of Garlic sauce did you mean one of the small tubs of that sauce?

By any chance, did you weight the baked pizza before cutting into the individual Cheesesticks?

The latest numbers for the dough formulation reflect my efforts to reverse engineer the basic PJ breadstick dough from the PJ Nutrition Facts and the updated information on the PJ pizza dough.

Peter

Offline pythonic

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Re: Papa Johns cheesesticks
« Reply #31 on: June 05, 2013, 08:57:44 PM »
Nate,

For clarification purposes, when you said that you used a whole cup of Garlic sauce did you mean one of the small tubs of that sauce?

By any chance, did you weight the baked pizza before cutting into the individual Cheesesticks?

The latest numbers for the dough formulation reflect my efforts to reverse engineer the basic PJ breadstick dough from the PJ Nutrition Facts and the updated information on the PJ pizza dough.

Peter

Peter,

I just used one of their dipping sauces.  2oz I believe.  No final weights, sorry.
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Offline Chicago Bob

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Offline pythonic

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Re: Papa Johns cheesesticks
« Reply #33 on: June 05, 2013, 11:06:56 PM »
http://www.pizzamaking.com/forum/index.php/topic,6758.msg59232.html#msg59232



Ahh I was wondering why it was a milky yellow color (softed margarine w/vegetable oil added).  Before it used to look like melted butter but they changed this recipe some 5-7yrs ago.  I will give this a shot tomorrow.

Nate
If you can dodge a wrench you can dodge a ball.

Offline Pete-zza

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Re: Papa Johns cheesesticks
« Reply #34 on: June 06, 2013, 07:43:20 AM »
Nate,

As I mentioned earlier in Reply 19 (http://www.pizzamaking.com/forum/index.php/topic,25603.msg258277.html#msg258277), one of the little PJ Garlic sauce tubs contains 1 ounce (28 grams) of sauce, not two ounces.

When I researched the PJ's garlic sauce some time ago, and again more recently, I read that PJs did at one time make a garlic sauce with butter. Apparently that version had to be refrigerated whereas the current version with its preservatives apparently can be held at room temperature for several hours. That makes for a more efficient operation since that eliminaltes trips to the refrigerator/cooler after each pizza is made and about to be boxed. 

I also saw several clone/copycat recipes for the PJ garlic sauce. Some include only butter and garlic powder or crushed fresh garlic which, surprisingly some people do not like (apparently the sauce is too liquid like and messy to spread on the skin), but most that seem to prefer the current PJ version with more "body" to it tend to use a margarine in a soft form (or in a harder form but microwaved to soften) and garlic in some form, but mostly dry garlic. Some also add a bit of salt even though margarines already contain salt. I think I would attempt the PJ Garlic sauce clone in the link that I provided to Camaro10 earlier in this thread at Reply 27 (http://www.pizzamaking.com/forum/index.php/topic,25603.msg258366.html#msg258366). There is much more challenge and fun in my opinion in replicating the current PJ Garlic sauce as opposed to just using butter and garlic even if the latter may be better for you from a nutrition standpoint.

Peter

Offline pythonic

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Re: Papa Johns cheesesticks
« Reply #35 on: June 06, 2013, 12:39:18 PM »
Peter,

I tried making the garlic sauce two ways.  One with more margarine vs oil and the 2nd with more oil vs margarine.  The taste is very different to papa johns as is as the color.  Papa's is yellow, mine is white with very little yellow in it.  Any ideas?  Margarines also differ alot by taste.  I went with imperial for this test.  It may just be better to drop the 75 cents for the sauce cuz because that is a very important part of these cheese sticks.

Nate
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Offline c0mpl3x

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Re: Papa Johns cheesesticks
« Reply #36 on: June 06, 2013, 01:19:39 PM »
try grandioso garlic sauce ;)
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Offline pythonic

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Re: Papa Johns cheesesticks
« Reply #37 on: June 06, 2013, 02:23:21 PM »
try grandioso garlic sauce ;)

Not in grocery store right?  Is this their supplier?
« Last Edit: June 06, 2013, 03:25:34 PM by pythonic »
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Offline c0mpl3x

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Re: Papa Johns cheesesticks
« Reply #38 on: June 06, 2013, 04:03:54 PM »
Not in grocery store right?  Is this their supplier?

very close to PJ, melt in a stick of brand name margarine 1:1 with it.
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Offline Chicago Bob

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Re: Papa Johns cheesesticks
« Reply #39 on: June 06, 2013, 04:32:16 PM »
very close to PJ, melt in a stick of brand name margarine 1:1 with it.
???
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