Thank you very much for the update on the frozen Papa John's clone dough balls. What you learned from that exercise should be of help to other members who would also like to have a supply of frozen PJ clone dough balls on hand to tap into from time to time.
I am curious about your statement relating to the use of parchment paper. As a point of clarification, did you wrap the PJ dough balls (all but one) in parchment paper before putting them into Zip-lock bags?
I believe the PJ clone dough recipe you used is the one stated at Reply 20 at http://www.pizzamaking.com/forum/index.php?topic=6758.20 (at the top of page 2). I subsequently modified and fine tuned that recipe and posted the changes at Reply 585 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg273667#msg273667. I don't think it really matters all that much which recipe is used but you will note that I increased the amount of sugar in the recipe given at Reply 585. It now stands at 1.67 tablespoons, or a bit more than the 1.5 tablespoons that you are now using. I also lowered the amount of oil to fit the PJ Nutrition Facts better.
I believe we ran out of parchment paper, so with the three leftover dough balls, we wrapped two in parchment paper and placed both into a ziplock freezer bag. The other dough ball was placed into only the ziplock.
The dough ball that was only in the ziplock stuck to the plastic and stretched out, so we had to cut the bag to get it out. The parchment paper allowed the other dough balls to peel right off. Just make sure the entire dough ball is wrapped up. You don't want the dough touching the plastic if you can help it.
For the formulation, we used reply #20.
Another tip isn't about dough, but cheese. I had been using the shredded Grande cheese, but since I live near Penn Mac, I grabbed a block of some domestic whole milk mozzarella and it tastes incredible. I believe it holds up so well to the high oven temps because it is made from whole milk? Higher moisture content I assume?