Your instincts to offset the increased amount of yeast by increasing the amount of salt, which has an inhibiting effect on the yeast and its performance, were sound. However, I believe that you could have used less of both ingredients and maybe come close to the same results. I can't say for sure because I don't know if the increased amount of yeast causes a faster rise than the larger amount of salt can inhibit. It's like a race but I don't really know who wins.
You are also correct that a fast rising dough can lead to off flavors that make the finished crust less appealing. There are cases, however, where a large amount of yeast can be used to get a "yeasty" flavor in the crust, with cracker crusts being a good example.
As for your question about the enzymes used in PJ's pizza dough, I do not believe that the enzymes have to do with the possible use of a dried starter of some sort. There are many enzymes that can be used in dough (see, for example, the article at http://www.biokemi.org/biozoom/issues/516/articles/2309
) but I think that the enzymes that PJ uses in its doughs may be fungal or bacterial amylase. To put this matter into perspective, you might take a look of the chronology of the various versions of the PJ dough that I set forth at Reply 492 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg260041#msg260041
, to wit:Circa 2001: Pizza Dough: Bleached, enriched wheat flour (niacin, iron (reduced), thiamine mononitrate, riboflavin, folic acid), malted barley flour, clear filtered water, sugar, soybean oil, salt, yeast, inactive dried yeast, ascorbic acid, (added as dough conditioner), enzymes. (https://home.comcast.net/~tfcozzo/food/PapaJohns.htm)
Circa 2003: Pizza Dough: Unbleached, enriched flour (niacin, iron (reduced), thiamin mononitrate, riboflavin, folic acid), malted barley flour, clear filtered water, sugar, soybean oil, salt, yeast, ascorbic acid, (added as dough conditioner), enzymes. (http://web.archive.org/web/20120723105440/http://www.vegfamily.com/forums/showthread.php?t=503&page=2)
Circa 2005: Pizza Dough: Unbleached enriched wheat flour (wheat flour, malted barley flour, ascorbic acid, enzyme, niacin, iron as ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), water, sugar, soybean oil, salt, yeast, wheat starch.
Circa 2008-Present : Pizza Dough: Unbleached enriched wheat flour (wheat flour, malted barley flour, wheat starch, ascorbic acid, enzyme, niacin, iron as ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), water, sugar, soybean oil, salt, yeast [fungal or bacterial derivatives – NO animal derivatives]. No trans fat.
From the above, you can see that the "enzyme" appeared in the early versions of the flour that PJ was using but that most likely was before PJ started using the flours milled exclusively for them. The fungal and bacterial statement was used most recently when PJ also added the wheat starch. That suggests a connection. And fungal or bacterial derivatives usually means a fungal or bacterial form of the amylase enzyme. If I am correct on this, the fungal or bacterial form of amylase would be a second source of amylase enzyme. The other source would be the malted barley flour, which is a cereal-based amylase enzyme.
Since you mentioned Domino's, it also uses an enzyme, with wheat starch, in its hand tossed dough, as noted at https://order.dominos.com/en/pages/content/nutritional/ingredients.jsp
. At http://www.veganeatingout.com/dominos-pizza-e-mail/
, Domino's said that that enzyme is alpha amylase.
It is possible to use a starter to make a PJ clone dough. I actually tried that, as you can see from Reply 38 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg60892#msg60892
. But active starters can be difficult to manage in the context of a commissary business model that entails shipping refrigerated dough balls across the country to thousands of stores. So, I do not envision Papa John's, Domino's or Little Caesars doing that. However, there are dried sourdough-type ingredients and conditioners that could conceivably be used, such as I have seen for faux sourdough breads in my local supermarket with a bakery department, but, to the best of my knowledge, no major pizza chain is doing that.
When I started the original PJ clone thread (at http://www.pizzamaking.com/forum/index.php?topic=6758.0
), my intent was to make a 3-8 day cold fermented dough that emulated what PJ was doing. But I soon saw that such a dough would be hard to make in a typical home setting. Like you, I wondered whether I could improve upon the original PJ clone dough. That led to several other versions with much shorter fermentation periods, including the two-day cold fermented version as set forth at Reply 20 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg59217#msg59217
. In my mind, that version was an improvement because it could be made much more easily in a home setting. I also envisioned that someone could actually take that version and build a business around it. In fact, based on emails I have gotten, I think that some people have trying to do that but outside of the U.S. I receive more emails and PMs on the PJ clones than any other recipe I have come up with.