Author Topic: Pete-zza's Papa John's Clone Pizza  (Read 197152 times)

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Offline SlimTheMan

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #720 on: April 01, 2014, 05:26:43 AM »
I have had the sign out at market that I soon would be offering the chocolate chip cookies for awhile.  Customers and standholders that did try the PJ clone chocolate chip cookies were asking me when I would make them again.  Life got in the way of me experimenting more to see if I could do that fairly fast. 

I decided this morning to bake 5 chocolate chip cookies in my home oven on the pizza stone.  The first cookie went well but I was in too much of a hurry and did not let the cookie cool enough.  When I went to flip the cookie out of the PJ aluminum pan I made a mess.  I then decided to try the other aluminum pans I had purchased at the webrestuarant store because I only have two PJ aluminum pans.  They are a little it larger than the PJ aluminum pans and I decided to use less chocolate chip cookie dough in those pans to see what would happen.  The second bake in the PJ aluminum pan went good and the weight of the cookie dough was what I used before.  The following bakes in the webrestuarant aluminum pans went good too and less cookie dough was used.  I used different temperatures in my home oven and that went well too. 

I think the same method might work out at market in using different chocolate chip cookie dough weights and also using the webrestuarant aluminum pans.  I could arrive a little earlier at market and bake as many chocolate chip cookies that I think I might need before I start baking pizzas if all goes well.

My mother is coming over later today for dinner.  I will let her taste some of the chocolate chip cookies to get her opinion.

Norma

Cookies look great...

Recipe??? :drool:


Offline norma427

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #721 on: April 01, 2014, 06:51:29 AM »
Cookies look great...

Recipe??? :drool:


Slim,

Thanks!  Peter posted the formulation for the PJ Cookie at Reply 642 http://www.pizzamaking.com/forum/index.php?topic=6758.msg285618#msg285618

Norma
Always working and looking for new information!

Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #722 on: April 01, 2014, 08:25:42 AM »
We had three doughs left over, so we froze them. I had a friend come in this weekend and he wanted to try my pizza and my cousin did as well. We used the frozen doughballs, and one doughball I made a few days before. You honestly couldn't tell which dough was fresh and which one was frozen.

So I can tell everyone for sure that you can keep the dough frozen for at least 16 days with no loss of flavor. Keep in mind I let these doughballs rise for a couple of days before freezing them. So I didn't add any extra yeast.

I'd suggest using a piece of parchment paper, if you freeze the doughball in a ziplock bag like we did. The one doughball we forgot to use parchment paper with was sticking to the bag after it thawed and was a little messy.

Also another tip for anyone using the same formulation: I've found in a few of the ovens I've cooked the pizza that if you push the cook time an extra 30s-min, it gets a fuller, more crispy taste that is unreal.

I've also played around with the sugar amount and have found that 1.5 Tbsp is ideal for my taste.

Jason,

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.

Peter

Offline SlimTheMan

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #723 on: April 01, 2014, 12:05:56 PM »
Slim,

Thanks!  Peter posted the formulation for the PJ Cookie at Reply 642 http://www.pizzamaking.com/forum/index.php?topic=6758.msg285618#msg285618

Norma


Thanks...Godfather's also made a similar chocolate chip cookie...arrived in frozen pre-wheighed dough...thawed and pressed into pan sprayed disposable aluminum pans...I remember dropping our oven temp down to 385F and extending the cooking time...don't remember how long...we used a six slice pie cutter to score the cookie before baking....smiler to the one pictured...

Offline JasonT

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #724 on: April 03, 2014, 12:28:27 AM »
Jason,

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.

Peter


Pete,

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?




Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #725 on: April 03, 2014, 11:24:53 AM »
Pete,

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.

Jason,

Thank you for the clarification. I had never heard of using parchment paper to wrap dough balls but I can see how that would work. A lower cost alternative that you might consider is to use bread bags with the open ends twisted "pony-tail" style and tucked under. You could also use commercial food safe plastic storage bags such as Norma uses at market. The link she provided for the bags she uses is http://www.webstaurantstore.com/plastic-food-bag-6x3x12-1000-box/1306312%20%20%20%20%201M.html. It was at the suggestion of Tom Lehmann that she went to the use of such bags because of limited space in her spot at market where she could not use dough boxes or trays. I have not heard that she has encountered any sticking problems when using those bags, and they apparently are reusable.

Peter

Offline JasonT

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #726 on: April 04, 2014, 07:49:22 PM »
Jason,

Thank you for the clarification. I had never heard of using parchment paper to wrap dough balls but I can see how that would work. A lower cost alternative that you might consider is to use bread bags with the open ends twisted "pony-tail" style and tucked under. You could also use commercial food safe plastic storage bags such as Norma uses at market. The link she provided for the bags she uses is http://www.webstaurantstore.com/plastic-food-bag-6x3x12-1000-box/1306312%20%20%20%20%201M.html. It was at the suggestion of Tom Lehmann that she went to the use of such bags because of limited space in her spot at market where she could not use dough boxes or trays. I have not heard that she has encountered any sticking problems when using those bags, and they apparently are reusable.

Peter


Hey Pete.

I'll give that a try, thx.

Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #727 on: April 14, 2014, 07:47:44 PM »
This should not happen to those who make Papa John's clone pizzas at home in accordance with this thread >:D:

http://www.wyff4.com/news/1000-get-shots-after-pizza-place-employee-gets-hepatitis-c/25466456#comments

Peter

Offline steelplayer

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #728 on: April 14, 2014, 10:53:17 PM »
This should not happen to those who make Papa John's clone pizzas at home in accordance with this thread >:D:

http://www.wyff4.com/news/1000-get-shots-after-pizza-place-employee-gets-hepatitis-c/25466456#comments

Peter

Yikes!
Where ever you are, you are fives miles from somewhere else...

Offline Chicago Bob

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #729 on: April 15, 2014, 11:19:42 PM »
They sell a lot of pizzas.
"Care Free Highway...let me slip away on you"


Offline Rubberhead

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #730 on: April 20, 2014, 01:04:41 PM »
I'm not sure if my post belongs here, but I've been lurking this thread for a long time and haven't had much luck with PJ Clones, primarily the first long fermented dough posted at reply #2, IIRC.

It always turns out a little too tough and chewy, I'm sure there's something I'm doing wrong.

However I decided to mess around with Pete's formulas and throw my new sourdough starter into the mix and was very happy with the resultant "PJ Clone-style" dough.

Quote
Flour* 90%: 382g
Water 50%: 212g
Starter** 20%: 85g
Salt 1.9%: 8.1g
Oil 7.3%: 31g
Sugar 4.8%: 20.4g
16" pizza @ 0.13 TF

*Gold Medal Unbleached All Purpose
**Starter is 100% hydration, bringing the dough up to 60% total hydration.

I did a few things here, I increased the hydration, increased the salt (as per Pete's latest data), included a sourdough starter, but opted to keep the original clone formula's higher fat %.

Starter was "fully active" i.e., doubling in volume within 8 hours of feeding. Dough was kneaded until well developed, smooth and no longer sticky, fermented at 72F for ~10 hours until nearly doubled in volume, and then refrigerated overnight (approx 12 hours) due to scheduling issues.

Dough was brought to approx. room temperature over an hour as the oven preheated to ~550F. Pizza was shaped, placed on an expanded aluminum screen and baked approx. ~10-12 min. on the second rack from the bottom.

I was very pleased with the results. The only complaint I have is the bottom of the pizza became a little overcooked (read: lightly charred) due to the baking position and my inattentiveness. I wish I had taken pictures, it was one of the most visually pleasing pizzas I've made at home.

Thanks for doing all the heavy lifting, Pete!

Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #731 on: April 20, 2014, 04:09:11 PM »
Rubberhead,

I am glad that you were finally successful with a PJ clone dough and pizza. The PJ clone formulation set forth in Reply 2 is perhaps the most difficult one for most people to make in a home refrigerator environment. It is more successfully achieved in a commercial setting where every step is controlled with great care and precision. That is very difficult to replicate in a home setting where the refrigerator door is opened so many times over a three- to eight-day period, and the items stored in the refrigerator change daily.

Like you, I attempted to make a PJ clone dough using a natural starter (the Ischia starter). As you can see from the results I posted at Reply 38 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg60892#msg60892, making a sourdough version of the PJ clone dough was challenging but ended up being successful.

Peter