Would you mind starting a new thread under American Style and posting the recipe you presented earlier in this thread at the new thread? That should make your recipe more accessible to members.
I think your recipe is a good example of how one can make a Papa John's style pizza that is better than what Papa John's can make. You can make your dough and use it within a day if you'd like. Papa John's can't do that. It has to make a dough that will last several days (I have heard from 3-7 days, and in some cases, 9 days) so that the dough balls can be delivered (at refrigerated temperatures) to the various stores and be usable at the stores for a few days beyond delivery. To make dough balls like that requires using very small amounts of yeast, relatively low hydration percents, and keeping everything as cold as possible. As a result, almost by definition, the real Papa John's dough can't be as good as yours because of all of the compromising it has to do. Also, Papa John's, as with all of the other major chains, has to have multiple vendors of all of their ingredients in order to support all of their operations and stores. So, they will switch vendors and brands and even change their recipes (although I understand they are still using high-gluten flour). That is why it is somewhat a fools errand to try to copy any of the chain pizzas. I think it is better to just copy the "style" in the best way you can in a home environment, as you have done with such notable success.