Author Topic: Pete-zza's Papa John's Clone Pizza  (Read 389384 times)

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Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1050 on: April 21, 2016, 02:27:11 PM »
Papa John's is removing high fructose corn syrup (HFCS) from its entire line of foods:

http://www.meatpoultry.com/articles/news_home/Business/2016/04/Papa_Johns_removes_HFCS_from_m.aspx?ID={06B9B989-936C-4EEB-B477-C956EF44CCAB}&cck=1

Out of curiosity, I went back to an ingredients document that PJ gave me in 2008 to see which of their products at the time contained HFCS. PJ no longer makes such a document available to the outside world and no doubt there have been changes in ingredients since 2008, but the items that had HFCS at that time included the following:

BBQ Sauce
Blue Cheese Dipping Sauce
Buffalo Dipping Sauce
Chipotle BBQ Sauce
Garlic Ranch Sauce
Honey Mustard Dipping Sauce
Italian Dressing
Ranch Dipping Sauce

Notably, and to the best of my knowledge, PJ does not use HFCS in any of their dough recipes or parbaked crusts, or in their cheeses, their pizza sauces, and most of their meat (e.g., sausage and pepperoni) and other pizza toppings.  I don't know if there are any GMO issues with any of those items but I am sure that PJ is carefully studying that matter.

Peter





Offline pepapi

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1051 on: June 20, 2016, 03:13:18 PM »
Hi Petezza, I just wanted to say thanks for the recipe and show you my results.  I waited 3 days to use the 2 day dough recipe due to unforeseen circumstances but had good results.  I was quite happy with it although I should have put more sauce.  Now that I'm happy with the bake, I think I'll up my ingredient level to better cheese and meat. 

http://imgur.com/a/yki8w


Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1052 on: June 20, 2016, 03:58:47 PM »
pepapi,

That is a terrific looking clone of a PJ pizza. Thank you for posting your results.

Peter

Offline PizzaPap

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1053 on: June 24, 2016, 10:55:44 AM »
Peter,

I have been using your PJ clone dough in my Blackstone with very good results.(both the two day & the 24 hour)
I have used the 8 hour with mixed results. (reply 4)
By any chance have you come up with a new formulation for an 8 hour dough? (one without a punchdown)
I looked, but may have missed one in this looong thread. :)
Any help would be greatly appreciated.
YCDBSOYA

Offline Pete-zza

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1054 on: June 24, 2016, 12:38:50 PM »
Peter,

I have been using your PJ clone dough in my Blackstone with very good results.(both the two day & the 24 hour)
I have used the 8 hour with mixed results. (reply 4)
By any chance have you come up with a new formulation for an 8 hour dough? (one without a punchdown)
I looked, but may have missed one in this looong thread. :)
Any help would be greatly appreciated.
PizzaPap,

I believe that you meant Reply 24, not Reply 4, in your last post. Unfortunately, I did not come up with another 8-hour, room temperature fermented PJ clone dough. The biggest problem with room temperature fermented doughs is variations in room temperature. For example, in Texas where I live, the room temperature in the summer can be quite high, as much as 82 degrees F, and that is with the oven preheated and the AC running. That means using a minuscule amount of yeast to compensate for the high room temperatures.

However, I might mention that I came up with a 12-hour room temperature fermented PJ clone dough that was an extension of the version described in Reply 24 but required no punchdown. As you can see at Reply 30 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg59762#msg59762, even that version used a very small amount of yeast. But, fortunately, there is now a good solution available to you, whether you choose to use the PJ clone formulation as set forth in Reply 24 or Reply 30. And that is to use member Craig's yeast quantity prediction model as set forth in Reply 261 at:

http://www.pizzamaking.com/forum/index.php?topic=26831.msg393271#msg393271

So, to use the above referenced chart, which you can click to enlarge, you should select the temperature you want to use and the number of hours you would like to ferment the dough. The intersection of the two values will lead you the amount of yeast you will want to use, whether it is ADY, IDY or cake yeast. Those quantities are at the top of the chart.

I should also mention that some of my PJ clone formulations called for dough ball weights for the 14" size of from 20-22 ounces or so. That is because I did not know at the time what dough ball weight PJ was actually using, and they treated that information as proprietary and would not tell me the actual weight. However, we later learned that the dough ball weight the PJ uses is around 20 ounces, give or take a fraction of an ounce. So, if you wish, you can use a 20-ounce dough ball weight in the expanded dough calculating tool at http://www.pizzamaking.com/expanded-calculator.html, along with the bakers percents that I set forth.

Peter

Offline PizzaPap

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Re: Pete-zza's Papa John's Clone Pizza
« Reply #1055 on: June 24, 2016, 01:35:08 PM »
Yes, I did mean reply 24. And I can see how the room temp could change the results. Today my kitchen temp is 73 F.

I did see the 12 hour dough formulation, but never have tried it. I didn't want to get up that early and start making dough.
I will check out Craig's chart.

I usually make smaller pizzas. (10-12 inch) so I use the  expanded dough calculating tool to give me my exact measurements for whatever ball I want. I actually have them printed out for certain size balls.

Thanks for your help. I have three balls in the fridge now for tomorrow night.
YCDBSOYA


 

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